/ck/ - Food & Cooking

dude sourdough lmao. this bread sucks. even good sourdough tastes bad. why don't you make a bread that actually tastes good instead of this "nobody will notice if i fucked up because it's actually supposed to taste bad" garbage.

>>11593060
is adding vital wheat gluten a good substitute for a stand mixer

>>11593069
i hope you enjoy the breads that you like

>>11593087
cry more tastelet

>>11593085
no need to add vital wheat gluten — just use bread flour and google "no knead stretch and fold method." it'll take longer but the bread will be delicious.

I've wanted to make bread, but I basically burned the motor on my stand mixer making it, so it's all by hand now. I have a bad habit of neglecting things during the week, so no sourdough culture has lasted two weeks at my house.

These setbacks aside, my oven gets bretty hot for a shitty electric and is consistent, so there's that. Thinking about throwing a loaf in my enameled turkey roasting pan for pseudo-dutch oven action.

>>11593233
turkey roasting pan would be fine — also you could just pop the dough onto a cookie sheet and over it with the upside down pan in order to trap the steam.

>>11593060
I work in a sourdough bakery (right now shaping, mixing And baking)
AMA

>>11593406
when you do outside seeds, do you dust the banneton with them or just spritz and press the seeds on the surface after the final proof?

>>11593419
When it bread that its totally cover with seeds, like the photo, we dont dust the banneton but we dust the top of basket (so the bottom of the bread with whole wheat) so dont makes a really thick crust. If we only use a few seeds we dust the banneton.

>>11593060
looks tasty anon. comfy thread
>>11593406
do you like your job? nice buns

>>11593488
makes sense, thanks. if you don't mind me asking, what's your usual hydration % for a standard loaf?

>>11593500
thanks, anon.

>>11593500
Thank you! Hahaha
I love my work. The best place that i havent been in my life so far (23) I have learn so much about Bread And i love learning about such a simple but complex process.
I have a good paid, i have some nice benefits thats makes my salary so much better, however i have to deal with A TON of shit that Its totally not business related. So... sometimes can be really exhausting.

>>11593518
We have been talking about hydration these days a lot because we change the mixing method. Our Bread have about 60-75% hydration, the one in the photo have 70%.
I can give the recipe for this Bread if u want

>>11593540
oh yes, i absolutely want. i'd love the recipe/timetable!

>>11593518
Nice bread. Cold bulk ferment is very flavor full.
In a side note, when you gonna score Bread use the Blade more parallel to the Bread so its turns into a ear when its bake. And also makes the cut much clean

>>11593554
lovely crumb! what's your recipe/process?

>>11593560
thank you! i've been working on my scoring, it's the one thing that gives me trouble. i've been trying to estimate about a 40-degree angle, but i'm bad at geometry. i like doing a cold final proof after shaping, but sometimes i do a chilled bulk ferment (the pic in the OP post was about 11 hours bulk ferment).

>>11593572
You can cut that time down with a hot bulk ferment And then a cold ferment after shaping (thats how we bake about 900 kg in Summer)
Try even a lower angle like 20-30

>>11593586
oh sure. my usual go-to recipe is about a 4-5 hour bulk ferment, then shape and put in the fridge to ferment overnight and bake in the morning. thanks ‚ i'll try a lower angle next time.

Is Saf better than other yeast brands (Fleischmann's, Red Star, etc.)? I know sourdoughs don't use prepared yeasts, but this is the only bread thread on /ck/ right now.

>>11593766
saf is great — it's an instant yeast as opposed to the "active dried yeast" you'd get with Fleischmann's or Red Star. you can use them interchangeably in most bread recipes.

the big difference is that usually with an active dried yeast, you want to hydrate it in water before adding that to the flour. with Saf/instant yeast, you can just toss the dried yeast into the flour and then add the water.

>>11593766
worked in a bakery for 3 years, all we used was saf
shit is great

what's the lowest effort way to take care of starter?

>>11593896
once your starter is established, store it in the fridge and do this:

once a week, take your starter out of the fridge. take 25g of it, mix that with 50g flour and 50g/mL water. let it sit on the counter for a few hours until it has doubled.

then, either put it back in the fridge for a day OR take 100g of of the stater and use that to leaven your bread and put the other 25g of starter back in the fridge.

repeat weekly. if your starter starts active sluggishly, take it out of the fridge and give it a few feedings.

>>11593963
to clarify "put it back in the fridge for a day," the idea is that then you can just pull the starter out the next day and use 100g of the starter as your leaven for whatever bread you wanna make, and then you put the last 25g back in the fridge.

>>11593981
thanks for the tips, might actually give it a shot

>>11594018
good luck! it's not as hard as it sounds. i keep about 25-30g of starter in my fridge at any given time. then a day or two before i want to mix up dough, i pull the starter out and feed it and bulk it up (taking it from 25-30g to a total of 125-150g), then use the majority of that and pop the leftover starter back in the fridge.

>>11594440
God damn that looks excellent

>>11593069
>not liking best bread

sourdough takes too long to make

What I do is have a sourdough starter that I mix dough in for bread.
this way I don't have to clean my mixing bowl every time I make bread. Yeast kills other bacteria and keeps the starter from going bad.

>>11593572
I do the 1/2/3 method
30 minute autolyse with the starter, flour and water
Mix in salt and a splash of water then slap and fold for 10-15 minutes
Proof for 4 hours. Stretching every 30 mins or so.
Finally shape and put in banneton.
Usually will let it rise at room temp or put in fridge for upwards of 12 hours.

Been changing the amount of time I leave the lid on my dutch oven to try to get less of an unyielding crust, but total bake time is 50 minutes at about 430. Take lid off at about 25 minutes or so then let it go.

>>11593087
Perfect response lol

>>11593087
based like poster

>>11593518
>>11593540
Ciabatta = 88% (500g/440ml/10g salt/10g yeast). Very sloppy dough, difficult to work with, but very tasty.

"Artisan" sourdough with preferment, popular recipe is for 1kg 100% loaf (baker's %) @ 60% hydration preferment, 80% hydration loaf = 200g of 60% preferment (125g 75 ml), 875g (mixed flour, maybe 200g whole wheat), 725ml, 20g salt, 20g yeast (if using). This math is a little off of a true percentage of preferment (uses baker's %), but it's easy to remember. Dough weight is 1820g.

Play with percentages to achieve desired results.

http://samartha.net/cgi-bin/SDcalc04.pl
http://www.thefreshloaf.com/node/22944/dough-hydration-calculator

>>11593766
DESU, I use this pic related. It works fine. If you are worried about your yeast as a possible issue, I can almost guarantee that it isn't. The most important step is mixing, IMHO, and if you aren't mixing carefully, your dough is going to be shit anyway. I'd start with better flour (strong/bread flour) and better mixing technique before looking elsewhere to improve your bake.

>>11595562
All sourdough have pre ferments, anon.
Dont came here to play smart ass.

>>11593060
Hello breadanon. My started died and I'm moving soon so I haven't been baking. Super bummed. I'm going to make your jalapeno cheddar sourdough as soon as I can though.

>>11593766
>>11595589
I have use both of those brands. We use SAF in the bakery because we do a cold bulk ferment over night and its acts very good.
Fleischsmann is dinamite, so it can cause to much volume over Night And overflow the cold room.

I only started baking recently so please bear with me. I've made a really simple loaf of bread a couple times where I live, which is almost 3,000 feet in elevation. I'm visiting family who live on the coast, almost sea level. I tried making the loaf the same way and it's just hasn't risen the same way and it's not awful but just smaller and one side is kind of deflated. Is the elevation difference the cause or did I just fuck up? If so, how do I account for the elevation difference when baking? I want to pinch out a quality loaf for the family.

>>11595562
cheers!

>>11596490
you could have fucked it up, but it's more likely that the drastically different elevation fucked your bread. i'm afraid i don't know how to compensate for that, but i'm sure there are some threads on thefreshloaf.com that might help.

>>11595829
No, they don't.
https://www.kingarthurflour.com/recipes/extra-tangy-sourdough-bread-recipe
https://www.kingarthurflour.com/recipes/naturally-leavened-sourdough-bread-recipe
https://www.kingarthurflour.com/recipes/rustic-sourdough-bread-recipe

Either you're trolling (2/10, responded) or you're confused as to what a preferment is. A preferment is not a starter. A starter is a natural yeast culture used for leavening with better flavor. A preferment is a dough made (usually with starter) and let to slowly ferment (yeast activity) in order to improve flavor. Many sourdough recipes call for starter direct to dough and rely on the starter to add flavor in the prove called the "bulk ferment." See also:
>>11595402
An excellent text is Suas' "Advanced Bread and Pastry." I am not a pro, but find this material to be invaluable in overall theory. Baking is a science.

>>11596490
>>11596525
I am at 2600' and don't have any issues like that. It could be that your starter has weakened or doesn't like your new elevation. Leave the starter open (no lid) and feed it daily for a week. Let the natural yeast in your area rebuild your starter. If you are using commercial yeast, it is probably dead. Buy more. Other causes may be:
>using iodized salt.
Don't. Use sea salt or other plain salt.
>your yeast hates salt.
Mix them on opposite sides of the bowl.
>your environment is too cold.
Prove longer or heat with a microwave (BRIEFLY!) to kickstart your prove. I turn my oven on for 5 minutes and prove in it sometimes.
>Using garbage flour.
Don't use AP or bleached or self-rising flour. Use only high protein flours, aka strong or bread flour.
>adding other crap (butter, olive oil, seeds, non-wheat flours, etc.).
Perfect your skills first. You should only be using flour, water, salt, and yeast to learn bread baking.

>>11596564
What made you recommend that book to me, if you dont mind me asking?

anyone ever use citric acid to increase the “sour” in sourdoughs? i really want some bite but my particular starter just doesnt do it, even with good preferment and cold proof

>>11598587
what kinda flour are you feeding your starter? when i feed mine rye and let it go a bit long between feedings, it gets more sour.

>>11593060
Loaf I made earlier in the week, had it with some chicken stew

>>11598779
Crumb was very good even though I'm doing the absolute bare minimum of effort, not kneading at all and putting it on parchment in the cooking pot to rise, only removing it to preheat the pot/Dutch oven.

>>11598599
>11598788
rye is its own animal so i tend to stick to strong wheat

>>11598788
I just remember that I already posted this loaf, and it's a little bit older than a week ago, oh well.

In Europe now, and the GF started her own sourdough culture in advance of my arrival. We're going to make some 50% rye bread today. Will post pics.

>eating carbs

>>11596564
Yo this book is off the hook, it's an encyclopedia, basically

>>11596564
>Advanced Bread and Pastry
Does it have information about modern bread additives and such? Looking for a good reference since Modernist Bread is too expensive.

This is our take on German peasant rye. you can see the parchment paper lines, (that is not the paper, that's the bread), as our Dutch oven was very small and the dough was very sticky.

Fresh out of the oven, will post crumb later.

>>11598986
Looks like it has some info on them. Not sure if you're looking for something specific.

>>11598820
>being so fat you have to deny yourself complex carbohydrates

>>11598986
>>11599114
I remember reading about a baker in Seoul who left a lucrative gig because he was sick of his boss forcing him to use dough conditioners because time and money, and he felt that 5 star hotel restaurant bakeries shouldn't be cutting corners like that (almost every bakery uses conditioner in at least some of their breads). He also found breads made with conditioners tougher to digest.

His solution was tangzhong and begged for jobs at artisan bakeries in Japan that were pioneering tangzhong breads at the time (early 90s - very few knew about tangzhong even in Japan, almost nobody outside Japan). He says you can achieve any texture you'd get with dough conditioners by mixing use of tangzhong and various pre-ferments.

>>11599160
> tangzhong
Isn't that basically a water roux?

>>11599160
People who think like that are pretty ridiculous. Old flours sucked and were inconsistent. Even King Arthur (who insist on unbleached flour) add malted barley flour, which is just a ""clean-label"" name for diastatic malt powder, which is a ""clean-label"" substitute for enzymes that are added to correct the flour's deficiency (or just improve the flour beyond what's normally possible).

In the first place, I doubt Japan produces much (or any) high quality bread flour in the first place.
Modern additives and processes are not to cut corners, they're to improve the bread far beyond anything that would've been available a few centuries ago.

>>11593069

Now that's a fucking tastelet, kids. Point and shame.

>>11599334
> Modern additives and processes are not to cut corners, they're to improve the bread far beyond anything that would've been available a few centuries ago.
This is where you're wrong though, m8. The processes and additives are only there to quickly produce a large amount of dough that is workable by machines. Why ferment your dough overnight and have a barely usable high hydration if the same result can be achieved by a dozen weird additives that sometimes don't even have to mentioned on the packaging. Time is money and it's all about the money. C.R.E.A.M.

Your flour comment is correct in the regard that the dough is much more consistent (which is obviously helpful for the home baker but moreso for the industry). But the modern day wheat was bred with a high yield and plant stability in mind. Similar to other plants such as tomatos, potatos and corn neither taste, nor any other traits were crucial for the breeders.
The combined effect of modern day cultivars and modern day industrial bread baking are the digestion problems that people are having more and more due to an increased content in FODMAPS and amylase trypsin inhibitors.

>>11596643
I agree with this guy except the microwave part (extremely retard) And i dont have problems using ionized salt but i live in different altitude

>>11598587
The whole point of sourdough (strong ones) is natural products And you gonna use citric acid?! Get the fuck out

>>11598779
>>11598788
Horrible Bread. Looks so weak And burn

>>11599334
This ilustrates how many persons dont know about how much industrial process have change Basic food.
The whole function of modern aditives is correct mistakes that appears during high speed productions. Aditives dont make anything better, just less bad.

So it's winter here and too cold in my kitchen for my dough to rise overnight apparently. So this morning I've been turning the oven on til it hits 100 degrees every half hour or so then shutting it off to proof the dough. Until last time when I wandered off and forgot to shut off the oven until it hit 320....I salvaged what I could and have shaped and popped it in the oven, we'll see if I have a hockey puck on my hands soon.

>>11599913
We got some rise boys, I probably should have left the lid on the dutch oven for longer but whatevs

>>11599913
It should be already enough to turn on just the light in the oven and keep the door closed. I reach around 32 °C this way.

>>11600093
Ah, I don't have an internal thermometer in my oven and I wouldn't have figured that puny light would put off that much heat.

Anyway, just cut into the bread, i guess when it was still 300 degrees is overproofed even though I put it in the fridge after shaping. Huge gas bubbles that settled to the top, I'll post a pic from my phone in a minute

>>11600172

>>11600185
beautiful but impossible to butter

>>11600185
nice, but yeah overproofed.

>>11599106
Rye bread turned out great, a tiny bit gummy in texture, but that's not bad for our first attempt. Had it with a peanut curry.

>>11599416
>Your flour comment is correct in the regard that the dough is much more consistent (which is obviously helpful for the home baker but moreso for the industry). But the modern day wheat was bred with a high yield and plant stability in mind.
No, modern bread flour is much better because it's actually higher quality. It's not just the consistency. Modern artisan bread favorites like the baguette and ciabatta were all a product of higher quality flour in the 20th century; none of them would be possible much earlier.

>>11599734
>extremely retard
Are you saying the microwave will retard the dough? Or are you just a retard who can't spell retarded?
>And you gonna use citric acid?! Get the fuck out
Citric acid is definitely a natural product. Isolated in 1784 from lemon juice according to wikipedia.
>The whole function of modern aditives is correct mistakes that appears during high speed productions. Aditives dont make anything better, just less bad.
This really isn't true; bread improves objectively improve bread. You can make one excellant loaf with just extremely high quality flour, but adding the right emulsifier will improve the crumb texture and rise even more. w

>>11598899
It's the top textbook in the field. It's used at the SF Baking Institute, or whatever it's called. Basically, it's the baker's equivalent of the CIA's "The Professional Chef."
>>11598986
AB&P has an entire chapter (or like 10 pages) on dough conditioners from what I remember.
>>11600093
Good trick.
>>11599734
>>11601112
Microwave only heats water. It will kill some yeast, but overall, it's just a trick to kickstart a cold dough. I'm talking like 15 seconds, maybe 30s max. AB&P has a couple of pages on "DDT," desired dough temperature. Essentially, you take the entire set of ingredients and change the temperature of the water to achieve a DDT of 74-77F/23-26C or something like that. It's a simple calculation and supposedly every bakery keeps a log of the room temp, flour temp, and mixing time. The mixer adds X degrees to the dough, and so you adjust the water temp to get to DDT.
Flour temp should = room temp. Oven light is a good idea. If you have a bad DT, then a microwave can help. I have also turned the oven on briefly. The problem is that a slow prove leads to better flavor, so rushing things is bad. Mkay?

TL;DR your dough temp should hold in a closed oven (or proving drawer/cabinet) if you have DDT correct.

>>11601792
>AB&P has an entire chapter
Nice, I'll have to check it out.

I've put boiled water in the microwave and used it as a sealed container to proof dough in a humid environment (when it's too cold or dry to proof dough well). Never thought about starting refrigerated dough by microwaving it for a couple seconds, sounds like a nice trick.

>>11601792
>>11601112
This guys trying to defend microwave water.

Hi

>>11602234
Hey

>>11602241
Hmmmmmmm

>>11593406
Where can I get some good starter?

>>11593594
Doesn't it dry in the basket if you leave it in the fridge for too long?

>>11602245
what are you a fuckin bird

use einkorn flour you pieces of shit

>>11604405
>einkorn
Wtf, is that some kind of kraut gmo frankenstein wheat/corn hybrid?

>>11604410
>>einkorn
>Wtf, is that some kind of kraut gmo frankenstein wheat/corn hybrid?

he means finkle

>>11599106
>>11600434
delish

My dough overflowed out of the loaf pan while leavening overnight. Is there any way I can save it?
>>11603939
Oregon Trail Sourdough.

>>11603939
Getting some "starter" is quite relative. The yeast And bacteries are naturally found in the grains.
You can make starter is 3 days. Start with 50 grs of flour And warm water. Let it cover for one day in. Hot place. The day after, save 50% of that mix, And add another 50 grs of each.
By the third day you will have bubbles. That is call "seed". You can use that to make more starter (like our production cycle) or use all for one bake day.
However that starter is too full of bacteries so its gonna make a very powerfull sour flavor. Its gonna need more days to be more stable. Also using rye seeds are great for helping to rise.
Thats how we make starter.
I dont know where you can buy but in my personal opinion, you gonna need a very similar process to reactive the dry starter. If Its líquid is Fine, i guess

>>11605345
OFF COURSE NOT YOU GONSO!
ITS totally fucked Up. Its overproof. The yeast consume all the gluten and know dont have elasticity. The best you can make Its some pita-shaped-like flat bread.

>>11605403
How long should a loaf be proofed to prevent this?

>>11605543
Part of baking Bread is to know all the variables that you introduce into ur formula. I dont know with temperature you used for the water, i dont know the final temp of the dough, i dont know hydration, Its yeasted or soughdough, cold or hot bulk fermentation, i dont even know whats is the weight of that pan. 2 pounds? 1 pounds?
I cannot give u that answer. I dont even know if u mixed it properly, because if u undermix u gonna have a super flat Bread no matter how.
In a VERY general way to say things i will said that you wait until you see that the dough has double its size or a lil bit smaller.

>>11601112
Kys

>>11599284
Yes. I do mine with a half cup of water and three tablespoons of flour subtracted from the measured out flour. Heat & whisk until its thick pudding. Cool it off before adding to the dough. Then you will need to add a little more moisture to get it where you want it. I use one egg for that cause I like eggs.

i made bread, it's good but my crumb is too dense and soft, and my crust too thick compared to a baker's bread. what can i do to change this?

>>11605961
Yeast proofed or sourdough? What kind flour? What hydration? How did you bake it? There are so many question marks and nobody can help you when you don’t give us more information. Any pics maybe?

>>11605345
>>11605403 is a very hyperbolic response
You can punch it down and let it rise again, as long as the yeast is still alive. It may not rise as high, but it almost certainly has enough gluten left to make an edible loaf.

>>11605345
>>11605403 is nonsensical
You can punch it down, knead it again, and let it rise again, as long as the yeast is still alive. Overproofing will collapse the gluten network, but the gluten should still be there and able to be developed again.
There will be some chemical changes caused by overproofing, but likely nothing so dramatic. Remeber, the period where your yeast is the most active is when you put your bread in the oven; most of the chemical changes should occur then.

>>11606133
Shut Up idiot, kys
Learn some science

>>11606183
Why don't you try making constructive, high quality posts per >>>/global/rules/6 ?
https://www.cooksillustrated.com/how_tos/5679-saving-overproofed-dough

>>11606191
You are the one insisting in "saving" overproof bread, that is an incredible low quality And a complety ignorant comment. Almost cheap bait. Or maybe the Bread that u do as hobby Its so low quality that you believe Its fine to do a redo a overproof bread. If you WORK as a baker, you know that in that point is over.
Try to do that in real life And then come back. I dont care about ur 2 paragraphs articules

>>11606299
Your entire post is written in unintelligible gibberish and is extremely low quality. I'll respond to the points I understand.

>You are the one insisting in [sic] "saving" overproof [sic] bread
I didn't insist on anything, I responded to someone who wanted to save overproofed dough with a suggestion that it is indeed possible with good results.

>If you WORK as a baker, you [sic] know that in [sic] that point is [sic] over.
> 2 paragraphs [sic] articules [sic]
Lots of misinformation and old wives' tails are spread between professionals. If a 2 paragraph article isn't enough then have this one.
https://modernistcuisine.com/2018/11/dough-cpr/
>Conventional wisdom holds that overproofed doughs are irretrievably damaged and should be thrown away. Our experiments found just the opposite. In fact, we were able to resuscitate the same batch of dough up to 10 times before it suffered any serious loss in quality.

I think I'll just make flatbread out of it.

>>11606650
Based and flatpilled!

Here are the stacked flatbread pieces.

>>11607535
Final product.

>>11607677
those look good. recipe please

>>11607707
https://www.recipetineats.com/easy-soft-flatbread-yeast/
I'll admit that I wasn't able to salvage the original bread dough.

>>11593060
Looks REALLY good, my ideal look texture and gooeyness.

>>11606133
> . Remeber, the period where your yeast is the most active is when you put your bread in the oven; most of the chemical changes should occur then.
Holy crap, what? Are you some kind of retard? Did you skip basically all science related classes in school? Or are you a semi-genius four yeard old who learned how to write but nothing else?
Yeast and most bacteria die when exposed to higher temperatures than ~45 °C. The volume expansion upon putting the dough into the hot oven comes from air expanding within the bread.

>>11608229
You don't understand because you're illiterate. I never implied the yeast activity in the oven caused oven spring. The yeast will die in the oven, of course, but the yeast is most active right after putting it into the oven. It's not like we have magic ovens that instantly raise the bread to the oven's temperature.

>>11608229
>>11608240
> I never implied the yeast activity in the oven caused oven spring.
Just to clarify: I never implied it in my post, but it is in fact true that yeast activity contributes to oven spring.

>>11608229

>>11608229
>yeast and most bacteria
yeast are not bacteria, they are fungi. looks like you're the one who skipped science class ;)

>>11608229
You appear to be a 4 year old illiterate, so listen to this http://www.nbclearn.com/chemistry-now/cheeseburger-chemistry/cuecard/52355

>>11606425
I have been able to save over proofed dough two or three times, when the yeast is still active. Haters should actually try it, and see what results they get.

>>11608259
> yeast are not bacteria, they are fungi. looks like you're the one who skipped science class ;)
Where exactly did I say that yeast are bacteria? I specifically distinguished between the two.

>>11605403
>this is constructive criticism at its finest
>>11605543
not that long of course, probably need to let it sit out a little more. the yeast will begin to die and be reborn, getting smarter and smarter by the minute. it will eventually fix itself. you won't even have to put that bitch in the oven. they'll do it for you.

>>11598820
>when you're so fucked up you forget you're on /ck/ instead of /fit/
happens to me too bruh

Recommend a really easy to bake bread, does not necessarily have to be sourdough but whatever. I just need something that's easy to make, tastes good and boosts my confidence in making more bread later down the line.

I only have big, wide non-stick oven pans with ~2 inch walls and a round sponge cake form with a hole in the middle to actually bake the bread in. No narrow troughs.

>>11608598
> I only have big, wide non-stick oven pans with ~2 inch walls and a round sponge cake form with a hole in the middle
This is kinda limiting. With the non-stick you are limited to temperatures of around 180°C/360°F and you'll need higher temperatures. Didn't the oven include some kind of baking sheet? Or do you have a cast iron skillet? This would work nicely.

>>11608664
Now that you mention it, I probably have flat baking sheets tucked away. I just rarely use them.

Regarding the pans, I've used them up to 250 C and from my national health service site it claims teflon can be used up to 300 C safely. I may need to invest in some new stuff after christmas anyway.

>>11605403
>>11605831
>>11606133
>>11606183
>>11606191
>>11606299
>>11606425
>>11608229
>>11608240
>>11608251
>>11608253
>>11608259
>>11608274
>>11608311
>>11608378
>>11608552
How did I manage to provoke a chimpout like this by asking a single question?

>>11609918
> classic snoby hobby bakers who read online articules And think that because some E
experts can do some stuff they can do the same thing vs profesional bakers being pricks you cant express them correctly And give good advices

>>11609927
Way to greentext,retard.

>>11593406
beautiful

>>11608750
>Pyrolysis of PTFE is detectable at 200 °C (392 °F), and it evolves several fluorocarbon gases and a sublimate. An animal study conducted in 1955 concluded that it is unlikely that these products would be generated in amounts significant to health at temperatures below 250 °C (482 °F).[31]
Personally I would not use it in the oven at such high temperatures, it's your decision though. Those baking sheets should work well, I guess.

Try this recipe as a start: https://www.hefe-und-mehr.de/en/2015/02/brotbacken-fr-anfnger-ii-einfaches-brot/?noredirect=en_GB You can use a high gluten flour or bread flour. The type 1050 in the recipe is a german thing and not really translatable into american flours.

>>11612385
I need to adequately confirm if my pans are actually teflon or just smooth metal. They were cheap and doesn't look or feel like my actual teflon frying pan so I might have mixed up "non-stick" as a more passive feature than being real teflon.

Thanks for the recipe, it doesn't look hard but starting the process the day before is the kind of thing that puts me off a little. Around 16 hours of proofing in the fridge sounds like a lot more than most other recipes. At least I've done other doughs where it's closer to an hour or two in room temperature. Perhaps it's done this way because it's easier to time in the last parts of the process?

>>11612569
Doing a long but cold proofing improves the flavor in the bread. Also the yeast amount is quite low. Ten grams fresh yeast is something around 3 grams of dry yeast. Apparently this also improves flavor. That may be bro science though, I never tested out myself if there is really a difference.
Anyway, I like doing these overnight proof steps, because that is not really time consuming and you basically gain one or two hours of time on the baking day.

Some buns I want to use for burgers, just half the dough has a teaspoon of cocoa powder kneaded into it

Wish wish wish I didn't add any baking powder to it there's a detectable bitterness