/ck/ - Food & Cooking

Black pusy

best bread is one with some flavorful seeds on the outside pressed into the dough, not sprinkled, so they stick better, in a closed breadpan. I use fennel caraway, and sesame.
bread is mostly flavorless plain or when the seeds are mixed in, from my experience.

>>12928306
He does 2 breads like that in the video. But I’m looking to start off with the basic sourdough

>>12928313
Use whole spelt flour and let it ferment for a whole day at room temp so it has nice flavor. Rye breads are also really nice but I wouldn’t recommend it as they don’t have almost any gluten so they are pretty hard to work with.

>>12928284
Ye

>>12928306
Salt your bread more. It shouldnt be flavorless

>>12928462
Sorry man but I’m looking for advice for someone that has actually made Chad’s bread. Not trying to do any experiments

>>12929438
from*

Does anyone here fucking bake? Where’s the guy who posted this video 2 days ago

What are you doing wrong?

>>12929939
>Does anyone here fucking bake?
yes

>>12930083
I haven’t made it yet. I just put together the starter which will take about 2 weeks to be ready

>>12930105
Based. Do you work in a bakery?

>>12930208
>2 weeks to be ready
thats a long time for a starter, what recipe are you following?

>>12930217
nope, just like to bake. id like to work in a bakery one day but my current job takes up most my time.

>>12930228
Why do you bake so much bread then? Do you have a big family?

>>12930228
>thats a long time for a starter, what recipe are you following?
It’s in the OP. Isn’t a sourdough starter supposed to take a while to create?
Your bread looks really good btw

>>12930230
helped make that bread in a bakery one day, its not all for me.

>>12930235
>It’s in the OP.
oh, didnt watch the whole video. ive made a few starters that are around 6-7 days before being ready. that guy is the real deal tho so id follow his recipe. thanks, it was tasty.

>>12928281
>no weights
>no measurements
>no ratios

Trash. Complete fucking trash. Worthless garbage.

>>12930519
He gives the measurements in his book they’re just not in the video

>>12930519
>tartine
>worthless garbage
you dont know what you're talking about

I wish there was a cooking channel about growing your own grain and using them to make breads
everything from scratch

>>12929939
Baker here, whatup

>>12930622
https://www.youtube.com/watch?v=lMZY_9QNe4I

>>12928281
Use the Basic Country Bread recipe in Tartine Bread when you're starting out. More advanced recipes are enticing but can be more difficult to handle (e.g. rye dough is very sticky).

Here's a good video of a home cook going through the method outlined in the book step by step. I realized I visualized a couple things wrong while reading the book and was not getting the dough surface tension as tight as I should to get a nice big oven spring while baking.

https://youtu.be/sPzpU1clHaA

>>12931675
Thanks this is great

>>12928281
>artisanal bread
This shit is gay as fuck. God I hate Bon Appetit.

>>12931839
And they hate you, too, Anon.

>>12928281
Is it feasible to make bread by using a reserved portion of old proofed dough? Like, could I make a 1.25 pound loaf with commercial yeast, proof it, then reserve 4 oz of proofed dough in my fridge for a week and use it as the to make bread WITHOUT having to use new yeast (and repeat the process ad infinitum)?