/ck/ - Food & Cooking

did you steam it in those pans?

Not bad for a first attempt. I don't even bother with the water pans because I like my bread a little more crusty.

>>12798095
Looks good m8. Let's see the crumb

>>12798187
No. Let it cool.

Post the crumb and recipe faggot

>>12798095
Please do those loafs honor. Salami, pepperoni, banana peppers, brown mustard, lettuce tomatoes and vinegar.

>>12798181
No, just oiled pans and baked them. I wanted them more crusty but it is what it is for this try.
>>12798187
>>12798208
It's coming. I just moved them and am cleaning up.
>>12798214
Grocery store tomorrow for salami, I shopped today and thought I picked it up. I have everything else.

>>12798219
Good man, I let the bread rest and enjoy your bounty

I'm using my kitchenAid mixer for the first time today also...
>>12798208
1 package (1/4 ounce) active dry yeast
2 cups warm water (110° to 115°)
1 teaspoon sugar
2 teaspoons salt
5-1/2 cups all-purpose flour
Activate the yeast with water, sugar and salt.
Add 3C flour and stir together.
Add rest of flour.

I used the stir setting and then bumped up to about 3 and let it go. Didn't really time it, just eyed it.

Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour.
Punch dough down. Turn onto a floured surface; divide in half. Shape each portion into a loaf. Place each loaf seam side down on a greased baking sheet. Cover and let rise until doubled, about 30 minutes.
Meanwhile, preheat oven to 400°. With a sharp knife, make four shallow slashes across top of each loaf. Bake 20-25 minutes or until golden brown. Remove from pans to wire racks to cool.

>>12798095
>>12798187
>>12798219
>>12798227

Before cut with my roast from last night

>>12798289
>>12798310
nice job, I'd be proud of that

>>12798340
Thanks man. I'm happy it came out like it did. It's soft and a bit chewy and with butter really good. It's kinda like every Italian restaurant bread.
but for my first time I'm happy with it. (legit I've never used the mixer before or baked bread from scratch. I basically only cook)
I also made a "biga" because tomorrow I want to try to make some Ciabatta.
https://bakerpedia.com/processes/biga/
https://leitesculinaria.com/79243/recipes-biga.html

>>12798095
nice job anon. welcome to bread baking

>>12798371
Thank you. I know that's a couche, but I have 2 Silpats I got for Christmas a year ago I believe. I obviously have never used them and don't really know how.

>>12798406
>I know that's a couche
highly recommended if you want to make ciabatta, same with a baking stone. silpat just replaces parchment/foil to bake in.

>>12798416
I'm gonna take a pic when i go downstairs.
Yeah I've been reading and watching and ciabatta seams to be the really wet dough type. Well I already started the biga so I'm already in.
I'm gonna put one on my list, and I don't know if I have a baking stone, and if I did it came from Grandma so I'd have to dig for it.

I didn't use anything other than oil to grease my pan with, so when would I use a silpat?

>>12798426
you'd use the silpat instead of oil

>>12798362
>>12798371
>>12798416
Here's the biga after about 5 hours. It's in my pantry in the kitchen lights off. I'd say were about 65 degrees in the downstairs.

One of the reasons I wanted to bake my bread. Pickled eggplant after 2.5 weeks.

>>12798488
nice. if this threads still up when you bake, id be interested in the results.

Fug this thread is making me hungry

>>12798520
I hope it will be, be easier I wouldn't have to make a new thread. But you'll know it's me either way cuz it's happening tomorrow.
Decided I want to use some of my bread and make some bruschetta tonight. So I'll be doing that in a little bit.
>>12798542
That's the spirit anon. Now go make something.

Toasting now

And finished. Have to cool then time to eat.

>>12799161
Ok reporting in. It's fucking good.
1 Tomato
4-5 Cloves - Smash then mince
1 Tbsp Oil
1 Tbsp Balsamic
Basil
I used scallion because I had it
Salt & pepper

Dice tomato and throw in bowl with sliced basil, scallion and 1 Tbsp oil and vinegar. S&P a few cracks each. Mix with spoon.
Mash and mince garlic, add to small bowl and fill up with oil. Stir and go do something for a bit. I put my oven on broil and had a smoke.
Oil bottom of sheet, and Put oil & garlic on sliced bread. Top with a bit of cheese. Then add the tomato mixture. Top with a touch more cheese.
Broil 2 minutes

>>12798520
Anon, if you're still around I'll post a pic of the biga again. I took a look when i was downstairs making the bruschetta and it's growing nicely and I see a good amount of bubbles.

thread theme https://www.youtube.com/watch?v=YQHfakw6uz0

>>12799258
I don't watch cartoons.

>>12799264
oh wow looks like we have ourselves a badass alpha male over here, much too important for a pop culture reference. Enjoy picrelated you fucking faggot

>>12798095
I'm planning on making my own bread, but I don't have a mixer and I'm not sure how long to knead the dough.

>>12799264
it's been over a hundred years and retards still think all animation is for children. incredible.

Biga roughly 7.5 hours. The bubbles look pretty good
>>12798520

>>12799251
post it senpai

>>12799488
I did here
>>1279945
Looks good I suppose. I'll see where it is tomorrow morning. Should keep growing

>>12799533
I’ll be waitin in the morning. I’ve got some things going right now to bake tomorrow as well.

>>12799488
>>12799533
I meant here

>>12799458

>>12798095
It looks good but not long enough, but that's ok. Use it with some chicken parm to make sammaches. What the heck do I know?

>>12799628
It won't last that long lol. But this weekend I'm making sauce, so next week chicken parm will be happening. By then, hopefully I'll have baked a few loaves. Got even better

Here's the biga at about 11:30am. Not a lot different but more bubbles and not a bad smell.

>>12798095

i get foot-long ciabatta loaves from trader joes every weekend, about $2.80 a loaf. is making my own bread cheaper by a sigificant margin? like saving more than $1.00 cents a loaf?

been thinking about making my own bread for a while, may start next year when i can probably have the time energy and money.

>>12798095
They look really okay, maybe a tad to bright. But still, enjoy.

>>12799161
It looked better without the cheese, but great!

>>12801626
>more bubbles and not a bad smell.
thats good

>>12798095
"Italian bread"

>>12801681
You'll save way more, especially if you buy flower in bulk. You could even go einkorn in bulk and it'd still be cheaper.

>>12802027
>You'll save way more

how much more?

i estimate right now my daily ghetto ciabatta sandwiches are about $3 per 4 inch section

>bread $2.80/3 = $0.93
>genoa salami $12/lb, 1 lb lasts me 2 weeks with liberal slices amounts used so about 10 sandwiches
>$12/10 = $1.20
>provolone cheese, $10/lb, half pound lasts me 2 weeks or 10 sandwiches
>$5/10=$0.50
>tomato $0.90/5 = $0.18
>romaine lettuce, $2.80 lasts me a week and a half
>$2.80/7.5=$0.37
>$3.18 per sandwich

i might be guestimating wrong but i know i'm definitely saving money than if i bought at a deli nearby, sandwiches cost $8 or so for a footlong and the ingredients arent always fresh.

tl;dr making my own bread would only be worth it if brought my bread costs to $0.50 per lunch sandwich or $1.50 for a footlong, AND didnt take too much time

Ok I got the dough made and it's in the oven resting for 1 hr 25min. Pics in a few mins guys. Running to the gas station

>>12802597
you should bake your own bread if you want better flavor, better ingredients, and the joy of learning a useful task. saving a few bucks shouldn’t be the reason, the time alone it takes to bake a proper ciabatta would probably keep you away from it.

I don't know what you're cooking at but add 10 minutes. Looks good. maybe 15.

>>12802716

Stop talking to teenagers that know nothing.

>>12798246

You never want your yeast to crest over 40c. That's when yeast attenuation and death starts to happen. Keep that in mind if your bread ends up dense. Yeast only lives from 15 to 40 degrees C.

>>12802727
nothing else to do. already baked my bread today.

>>12798246

The only living thing in bread is yeast, you need to treat it like a kitten. Feed it, nurture it, then kill it when its done working for you. Never cook a yeasty bread, but never cook an underleavened bread either. You need to kill the yeast on its mathematical arc. Dead yeast tastes great, live yeast tastes like you don't know how to bake.

>>12798246

Sorry, I'm working up to pitch a massive vodka vat tonight and I'm all about the yeast. I have to pitch at 35 degrees and no more with 30Kg of sugar and 135 liters of water, and other chemicals.

Also, if you guys want to make bread all the time use the silly allrecipes recipe. It's fucking perfect for bland white bread. You need to cook it for 40 minutes not 30 minutes though.

https://www.allrecipes.com/recipe/20066/traditional-white-bread/

makes a hard crust that is sugary delicious.

>>12798246

For you, if you have a Kitchenaid. I use mine to prep that allrecipes mix with the heart attachment at first, then the dough loop. Wash it all fast before it sets.

Resting now. It's grown a bit. I'm checking at 5:25

>>12802816

That's too wet. You need to generate gluten in the Loop stage. You won't end up with big bubbles unless you proof it for a day.

>>12802716
>you should bake your own bread if you want better flavor, better ingredients, and the joy of learning a useful task. saving a few bucks shouldn’t be the reason, the time alone it takes to bake a proper ciabatta would probably keep you away from it.

as much as i'd like to, i neither have the time nor money for that kind of luxury hobby at least for now.

the meta game is to keep getting certs and experience at my job for pay raises and just buy better food instead of making it, along with everything else. unfortunately cooking can and often is itemized down into soulless spreadsheets. i dont like it but that's how things are.

>>12802840
That picture was taken before I put it back in the bowl and beat it more with the hook and added more flour. I should have taken another pic but I was in a rush. Had to get shit clean and moving stuff. It doesn't look so bad to me now in the oiled bowl.
But we'll see what happens.

>>12802844

in this economy, that's hilarious. You're not going to end up with more because they're gutting the middle class. You're signing up for failure. And by the end of this year, you'll see a recession, you're never imagined. Doctors can't even afford to live well, you fucking tech toadies are doomed to an extent I can't even describe.

>>12802844
Better food in what way? Homemade bread is some of the best if you know what you’re doing. Taste and nutritionally since you know what’s going in it. People saying cooking is a luxury hobby is the reason no one can cook anymore. I work a lot and still cook 90% of my food. I look at life a different way I guess.

I've had a sour dough culture going for a few months now. It makes a good bread within a few hours if you use enough of it at room temperature. If you use a normal amount of it then best results are had from 1-2 days fermenting in the fridge. I tend to make dough far wetter than it should be and have a lot of problems shaping and working with it, but the texture is the best. If I'm willing to kill it with flour it is a lot easier to work with, but I have to be very careful not to knock air from it when shaping. Usually I roughly mix in a stand mixer, come back every 10-20 minutes and let it mix again, after 2-3 times doing this it is smooth and elastic, but very sticky. It can be shaped and left for proving prior to baking, I usually do 1-2 days in the fridge and then take out and bring to room temperature before showing it the oven. I also sometimes pour it out at this point and knead in a lot more flour to firm it up and get that harder, tougher glossy dough which is very easy to work with, that is the stuff I can shape like a champ.

>>12802859

i'm not IT lol, and ironically im probably more well aware of how hard the economy is going to be rekt by the inevitable recession since im in import/export. one of the great things about my job is that there's a lot of transferable knowledge to whatever country i go to, im not specifically tied down in the US.

nice try though.

>>12802905
Slap and folds help with wet or sticky dough.

>>12802900
>Better food in what way? Homemade bread is some of the best if you know what you’re doing.

better as in paying for food that's made by people trained to make that food with not bottom of the barrel ingredients

>>12802916

Not 'trying' anything I just assumed that a cert runner was IT. Yeah, enjoy China.

>>12802931
Have you ever thought of buying not shit ingredients? I use high quality locally sourced flours. Your mentality that only “””trained””” people can do something is pretty lame. If you don’t want to bake bread then don’t but assuming anything not from Whole Foods bakery is shit, is stupid.

>>12802933
> I just assumed that a cert runner was IT.

most non-shit jobs rely on certs to have a way of measuring how to pay people. yea 90% of the certs are useless but that's how the system works.

eventually i'll have enough money that i can spend time baking bread but unfortunately not for now.

>>12802948
>Have you ever thought of buying not shit ingredients? I use high quality locally sourced flours.

i live in brooklyn, anything marketed as "high quality locally sourced" is 99% bullshit meme words for hipster white kids. i really only go to trader joes because they have reasonably priced shit with consistently passable quality compared to the markets nearby.

>Your mentality that only “””trained””” people can do something is pretty lame.

i never said ONLY trained people can do something you illiterate walking glory hole.

i said the meta is that i keep raising my income to buy food from people who know what they're doing because time is money and so is labor. incidentally i only eat out 2-3 times a week and i those times one meal is both my lunch and dinner because of how little i eat.

>>12802948

He thinks because he's shit at cooking, we're all shit. He also doesn't realize that people selling him shit want to be as cheap as possible. He's the perfect Rube. He's the consumer idiot rube.

>>12802991
All of that sounds like personal problems and excuses because you probably can’t cook.

>>12802994
Typical millennial.

>>12803026

You couldn't find your ass with both hands.

>>12803026

Sorry, you just sound so fucking stupid saying he can't cook, then criticizing someone who says he can't cook. Are you one person or schizophrenic? The fucking goofs on this board drowned out anything sensible.

>>12803047
I wiped it earlier so I think you’re wrong.

>>12803055
One guy who can cook.

Ok anyway back to my thread. I just cut the dough into 2 loaves and shaped them out into rectangle(ish) shapes pulling and plopping being gentle as I could. They're back in the oven now covered in cloths. Forgot to take a pic but will when I go back down in a few.
I have no idea how it's supposed to be but I can't complain so far about what the dough felt like.

It looks better than it does in this pic because of the angle.

>>12803123
>>12803181
I don't have a baking stone or steel so I watched Chef John bake his and he just put the cornmeal on a regular pan like I have and baked it anyway. I don't have a cast iron skillet big enough to fit one of those dough blobs let alone both either.

>>12803337
Are you going to steam it at least

>>12803074
>I wiped it earlier so I think you’re wrong.

using your tongue is impressive but doesnt count

>>12803483
>ny millennial is assblasted he cant cook
many such cases. get back to work wagie, must get those certs!

>>12803470
How? Pan of water underneath?

>>12803570
take some cotton towels and roll em up. put them in an oven safe pan and pour boiling water over them. put the pan under the rack your bread is on.

the real way uses lava rocks as well but im assuming you dont have any of those. steam for 20 minutes then take the pan out and lower the temp to whatever your recipe calls for.

Ready to go in the oven

where is the ciabatta

Well so here it is. Forgive the excess flour on top I'll wipe it all off. It's hot now so waiting

>>12804051
what temp is your oven> its very light

>>12804180
It was 425 but not near the top at all

>>12804263
you should pre heat your oven to 500 for 1 hour. then drop it to 450 when you put the dough in, then 425 about 20 minutes later until its done. you will get a much better color/crust.

>>12804281
Thanks I appreciate the advice I want darker color. The ciabatta actually turned out not bad.

>>12804374
anytime m8. highly recommend you get a baking stone if you are going to bake more in the future.

>>12804419
Yup, that's on my list to get. I don't see myself dropping serious cash into one right away though, probably start out cheaper.
This was a fun weekend experiment though. Broke in m new mixer.

>>12804432
i use a $35 one from amazon, its pretty big so ciabatta and larger breads can fit. its served me well for about a year now.

>>12802597
My bad, I thought it was $2.80 for a plain ciabatta. Non-American here. I guess you won't be saving money the way you explain it.

>>12802782
lard? in bread??

>>12798310
That's exactly what I'd want if I were baking that. Good job

On day 4 of creating my starter. But it looked pretty quiet in there this morning. I'll just keep pushing on.

>>12805796
make sure youre getting the water temp right

>>12806002

Yeah i think I've got that about right. I think the general room temp might be a bit low though. Might just take longer to get it going.

>>12806012
>Might just take longer to get it going.
yup. a lot of people give up and re start after a day or two of it being slow when it just might take a few days to start being really active. everyone's environment plays a role

>>12805207
Thank you. The bread I made came out really damn good. Used some for sandwiches and some with just butter or oil and vinegar. I'm really pleased how it came out for my first time.
I'm too lazy to go back through and tag some other posts to reply to but I'm gonna make it again and I want the color deeper. Egg wash?

>>12798289
>>12798310
>that crumb
Be proud of yourself, that looks like some fine bread.

>>12798289
>>12798310
it's

fucking

dry

>>12798310
Absolutely pepperoni.

since this is the only bread thread
After my starter starts actually working on its own, can I store it in the fridge between feedings? Will that slow it down a little bit, then I can just grab some when I need to make bread?
I have never made bread before, how much water do I need for steam when baking it?
Also, can I just grab some starter and immediately use it or do I need to separate the piece I am going to use for a day and do something with it?

>>12806348
Egg wash and higher temp

>>12806758
To store in the fridge: feed it at room temp and let it work for an hour or so then put it in the fridge. A day before you plan to bake take it out and let it get to roomish temp, then feed it. Once it’s peaks it’s good to use. If you’re going to store it in the fridge and not bake for a while, feed it at least once a week.

For best results you’ll need a feeding prior to use once it comes directly from the fridge. Read the perfect loaf steaming guide.

Normally the extra from when you feed is what you’ll use to bake with.

Any suggestions where can i find good/nice bread recipes? Book, webapge, youtube, are all welcome.

I wanted to try new recipes and found a nice looking book at the local library, but the "pain de mie" recipe had all the portions wrong!

>>12807153
wow thats a sharp knife