/ck/ - Food & Cooking

God I want to take a fucking bite out of that dough

>>11709309
It smells almost good enough to do that.

The loaf is now shaped. Please r8.

Now we let the loaf sour further in the fridge overnight. Hopefully this thread is still around tomorrow.

>>11709317
Having used the recipe before, it IS good enough to do just that. It's an acquired taste, though, if you're American like myself. They load our food with sugar. The sour tang is somewhat like that of real yogurt.

>>11709374
>real yoghurt
Please don't tell me you people eat so much sweetened, flavoured yoghurt that you have to specify plain yoghurt and call it something else besides just "yoghurt".

>>11709345
very nice are you going to put some nice score marks tomorrow as well?

>>11709413
Afraid so. I usually get the plain for myself, but my family insists on the sweetened crud.

>>11709374
You shouldn't really eat raw dough or flour. Flour's not pasteurized or anything after being harvested so anything that got on it while it was growing is still there. Which is good for sourdough because it means it still has yeast and some good bacteria on it, but still not the best thing to eat raw.

>>11709304
>Hello /pol/

kek

Nice bread OP, I hope it turns out well. I know it must smell delicious.

>>11709304
I was getting annoyed with how complicated everyone seemed to be making their sourdough starter instructions so I just tried to simplify it.

Mixed 100g of whole wheat flour with 300g water. Let it sit for 24 hours. After 24 hours it was rapidly bubbling and had a bit of a tangy smell to it. Mixed in 200g of flour, let it rise for 2 hours, shaped and let it rise for another 2 hours. Baked, got a great oven spring. Took a bite when it cooled and it was tangy. Much simpler than all the discarding people say you have to do and it worked just as well.

OP here. I'm glad to see that the thread isn't dead. I will be baking in 2 hours or so.
>>11710536
Yes. Do you think two parallel diagonal slashes or an X shaped pair of slashes would be better?

>>11711858
Hooked cross for minmaxing airflow.

>>11709304
King Arthur’s where it’s at. Call tha mother flipping bakers hotline

The oven is preheating.

Brushed and scored, and now in the oven. I put a cup of boiling water in a pan on the bottom rack to help steam the crust. See you in 45 minutes.

I'm getting a really good oven spring from this one. The crust formation looks nice, too.

looks real good. did you simply grease the pan? I never grease the pan for bread, i just used flour.

It finished cooking faster than I expected.

>>11712547
I used baking spray with flour.

>>11712566
looks really dark. what temp did you use? shows the inside soon and the bottom

>>11712566
that loaf ain't right

>>11712583
It appears darker on the phone camera because of lighting conditions. I baked it at 450F for about half and hour. Knocking on the bottom produces a hollow sound, so it must be done inside. I will cut it in a few minutes once the pasta is done.

>>11712597
I havent made bread in a couple years so to me I'm gonna say 450 sounds like its to hot for the way I like my breads to be, but did you say you baked this bread in half an hour? or did you mean to say you baked it in a hour and a half? It sounds like its dont, its easier to tell by the weight also. I want to see the bottom of the bread if you can post it.

Here's the inside.

>>11712626
son... that looks like it may be raw in the middle

>>11712621

>>11712626
i like it anyways. how long you been making bread for?

>>11712635
It could just still be hot, that can give it an undercooked look. But that's why I always use a thermometer until I know the exact cooking time for a certain shape and weight dough.

>>11712635
It doesn't have the texture of something raw.

>>11712566
lower temp for longer

Such is the good life.

>>11712639
ok. this is a personal preference not a criticism, but you see the "golden brown" bottom? Bread normally, does not look like that, that portion of the dough fried instead of baking, and it will be crispier when you cut into that part, and sometimes affects crust and crumb, it works great for some recipes or pans like a loaf pan, but since you're doing it like that what I suggest you try the next time you bake it like this is.

number one lower heat, 350 is fine. longer baking time, forget the water bowl and forget the brushing, use flower on the bottom of the pan, be generous with it, the flour will burn but your bread shouldn't. I said forget the brushing but don't allow your dough to look like this ( >>11709332
or >>11712322 ) it would be to dry, if you use the ceran wrap like you did in between stages, your dough will look like this ( >>11712417 ) because it never dried out, which is also why your crust is the way it is, you created a few harder lawyers of crust before it ever went into the oven. so try different things. on a loaf pan however, totally use the spray (without flour) or just plain oil, its nice like that on a loaf pan. But congratulations on the bread, its very relaxing. im going to bed, enjoy dinner my man.

>>11712646
skip the thermometer, AB was wrong, you're using a home oven, you got to regulate yourself by what you got, not timers from other people or thermometers or other things like that. number one is try different things and see what works and what doesn't, and if you ever do it in any other place, don't assume the times are the same because they're not. and yeah, always preheat the damn oven.

>>11712674
enjoy dinner, looks great

>>11700085
First attempt for reference.

>>11712718
First attempt looks cool to. I’ll add to my previous answer something I just remember from when I made bread. You can have your oven start at 450 and then drop it to 350 after you put the bread in. But play around with it and see what works for you

>>11712718
And by the way, lose the stainless pan. Get a normal pizza pan type or do the terra cotta plate trick