/ck/ - Food & Cooking

I really want to get into bread baking, but I'm about 90 lbs overweight and need to cut out pretty much all bread if I'm going to lose weight.

>>13529865
That shi purple

>>13529903
It's ube flavored.

>>13529889
No you don't. Count your calories, it's called thermodynamics you fat retard.

>>13530373
metabolic testicular thermomolecular decontruction! You need to have the balls to get thin.

1-9 and i make a starter today and start baking bread next week

>>13530410
lol fuck that im still making bread

>>13529865
stop putting raw flour on the outside of your loaves

>>13530411
You're really going to deny the digits when they were THAT clear that making bread is a bad idea for tomorrow? Don't tempt fate friend.

>>13530469
if you dont hear from me in 7 days im probably getting my last crust, in the crematorium

>>13529865
>wow i can't wait to bite into this 2mm thick layer of raw flour.

>>13530445
>stop putting raw flour on the outside of your loaves
ya wtf, raw flour can have salmonella in it, op.

Today I am gonna bake my classic spelt bread. Nothing special.

>>13529865
Shit looks good. Rye?

>>13530591
>raw flour can have salmonella in it,
Only in third world shitholes.

>>13530620
Cute bread

>>13530638
Thanks anon. Sadly I don’t have a crumb pic of this one as this was a gift for my butcher. There you have another of my recent bake.

>>13530411
>opposing the digits
not a good idea anon. Skip out on it for some time

>>13530545
>>13530445
That "raw flour" was baked in the oven at 375 for 65 minutes. (Two loaves)

It's toasted and has nutty notes.

Breakfast bump

>>13529865
tried to make austrian kaisersemmeln but my dough turned out like zopf. i let it rest in the fridge overnight so i couod bake first thing in the morning. maybe thats what went wrong

How do I make sure my sourdough i most active after going to sleep so I can use it in the morning?

Feeding it and leaving it warm or just room temp will result in it already falling back into itself when I get up. Putting it in the fridge doesn't seem to activate it much at all and has to stand around for at least an hour when taken out anyway.

So far I've had to feed it the night before and immediately in the morning but then it still takes a couple of hours standing warm before it peaks again. Nothing of this really fits my schedule.

>>13530411
Anon... I'm disappoint

>>13530620
Looks good, but a bit burnt in few places.

>>13531299
when you use a levain the starter doesnt need to be at its peak.

>>13531717
its called bien cuit, its not burnt. it greatly enhances the flavor over pale/blonde bread.

>>13531718
Looking up recipes on Levain and it's just a wheat sourdough starter?

>>13531738
Oh, I didn't know about that. My bad.

i knead this recipe, OP

>>13531762
you can use all sorts of flour, im talking about the process of using a levain to have a strong base for your bread.

read: https://www.theperfectloaf com/beginners-sourdough-bread/

he explains it better than i can. basically its an off shoot of your main starter that you feed and use in your recipe. your starter can really be at any point in its life

>>13531769
its not super common in the US but its big in france

>>13531797
I don't know man, this seems to contradict your point:
>Mix together everything called for in the “Levain Build” section above in a clean jar in the morning and store somewhere around 74-76°F (23-24°C) ambient for 5-6 hours. Keep an eye on how your levain is progressing during this time. When its ready to be used it will be expanded, bubbly on top & at the sides, and smell almost a little sour.
It also expresses the need to use it when it's in peak condition.

Unless you expect me to get up 2-3 hours earlier because I really don't sleep just 5-6 hours a night. I mean, it's doable but again, outside of my regular schedule.

>>13531717
>burnt
I swear it wasn’t, it’s just how my phone captured it.

>>13531875
ive used a hungry starter in levain's many times, you dont need it to be at its peak. baking sourdough is a very scheduled thing, it seems like you dont have enough time to do it. you need more than 1 day to make it. getting up early or staying up late is part of it.

Accidentally let my sourdough over-prove so it went to shit. Collapsed the moment it left the proving basket, still tasted fine though

is foccacia basically a fried donut without sugar? looking at the recipes it looks extremely oily

>>13531891
>ive used a hungry starter in levain's many times, you dont need it to be at its peak
Sure, ok.
>baking sourdough is a very scheduled thing,
But I don't need it to be THAT scheduled then according to first quote above? I can use it while it's hungry right?
>it seems like you dont have enough time to do it. you need more than 1 day to make it. getting up early or staying up late is part of it.
Getting mixed signals here, either I can use a hungry starter when I wake without needing peak or I can't since you're also saying I need to get up early which is part of it.

>>13531937
I’m saying you can use your starter at any point to build a levain. the entire process past the levain is very scheduled. this isn’t pancakes, you can’t wake up and make a sourdough loaf.

Let's post some more bread.

Posting my bread tomorrow as it's currently proofing in the fridge. I used a different technique this time which isn't that much time consuming. Will probably not come out as good as my other breads before, but I'm excited.

do i basically need a banneton for the final rise

>>13532347
no, you could line a colander with a clean tea towel for instance

>>13532347
Just use a regular bowl or something. You will get a circular shape then, but who cares.

>>13532356
what exactly is a tea towel though? and i dont think i can handle something as traumatic as a loaf that gets stuck

>>13532407
dish towel is the US word i believe
they call them tea towels in my part of Ireland

>>13532407
>A tea towel is a soft cloth made of linen, cotton or a combination of the two
From what I heard, you want it in linen so it doesn't stick (as much).

>>13532407
>>13532408
also as long as you smatter it with flour and don't over prove it (put it in the fridge if you're not going to monitor it) it should be fine

3rd time making this. I'm using everything bagel seasoning mix on the top.

https://youtu.be/_2MdV4swu0A

Currently proofing - 90/10 WW/AP miche at 86% hydration, 20% pre fermented.

I'm worried it's going to stick to the unlined banneton...keep your fingers crossed.

>>13532823
It's not even 3" tall.

>>13531937
Try to use it at its peak.. that is best. However, it doesn't have to be perfectly at peak. I just use mine when I wake up the next morning however long it's been. You might lose 5 to 10% of total rise...
>>13532422
Yes, linen is best in my experience. >>13532990
Oh man.. that's gonna stick. You're fucked. It'll make for a very interesting loaf. Please post. One of my tastiest loaves stuck and looked like shit but was delicious.

>>13532990
I want to see you pull it off. Good luck!

>>13533179
>>13533174

Took some careful work but it released.

>>13532990
>>13533297
i dont line mine with anything but rice flour

>>13533297
good job mate

>>13533297

>>13533297
Nice! Congrats! I own those same pajama pants.

>>13533297
Are you the guy who did the /deenz/ song?

>>13529865
way too much flour on the outside my dude

>>13533297
impressed. What are the knuckle tats about? we wear the same glasses. Would you like to get married and bake together?

>>13534028
Slightly overproofed (only really visible once you got to the middle), could've done with ~20-25 minutes less I reckon.

>>13533297
I'm playing those notes but don't recognize the sequence. Maybe it's because I'm missing the thumbs, or maybe because it's not in C. I don't know.

>>13529865
This is an odd question but I need a bread recipe that produces a very airy light bread that has a hard crust. It needs not to be flavorful as it will not be being eaten but it does need to have as much air in it as possible, though preferably small bubbles not ciabatta bubbles.

>>13534281
To get a harder crust you want to have a humid atmosphere in the oven and cook for longer at a lower temperature. You might also want to spray a little water on top at intervals. As for the airy crust, I can't cute envisage what you're going for there. More tiny bubbles than in supermarket white bread? I don't think I've ever seen that.

>>13534303
That would be optimal yes, I am trying to make a boron carbon foam, and surprisingly the most effective method of making a carbon foam is by carbonizing bread.
And while am fully capable of making a normal loaf of bread I am not a super competent baker. And yes If possible even more than supermarket white bread.

>>13531901
A tough chewy doughnut. Sure.

>>13533849

They're nice. Got them from my mom for Christmas.

>>13533852

The what?

>>13533926

They're my two favorite banjo tunings. Let's plan on it.

>>13534268

GCGCD and AEAC#E, double C and A tunings on a banjo, respectively.

>>13533439

Not quite as open as I hoped it might be but for 90% whole wheat and barely wanting to fit in the dutch oven it's not bad.

>>13534806
Looks like a very nice sandwich bread, try handling it less/doing a longer proof if you're looking for larger holes.

>>13534820

Proof was good - it was definitely the handling. Jostling it out of the banneton and then getting it all inside the dutch oven had some deliterious effects on its gases.

>>13530373

Bread is full of pro inflammation ingredients. A big part of feeling better is cutting out inflammatory foods

>>13530620
>>13530679
So I let my sourdough ferment for around 12 hours in room temp and then retard it in the fridge for another 8 hours. Result is pic related.

Creature of habit bump.

>>13534934

Looking good. What are the flour ratios?

Anyone managed to do Subway-style bread dough? I know how it's supposed to be baked and I know the list of ingredients, I just don't know the ratios (and in particular don't know the moisture percentage).

>>13535298
Start at 65% and go lower if you don't think that's right.

>>13534934
Looks good. You've got good gluten development going and with that timing I bet it's nice and sour. You could use some more steam while you are baking or a higher temp. That ear is ok, but could be better. Are you Dutch ovening at 475 for Max oven spring? You should be.

>>13535297
35g of whole rye
160g whole spelt
240g AP flour


>>13535353
It has a nice tang.
I used a lot of steam but I fucked up the cutting. That’s why it’s looking like this. I use cast iron enamel pot with lid + steam + whatever temperature (my thermostat isn’t working so I never know the temperature).

>>13529889
Bread is literary unnecessary to a diet, if you eat your meat with mashed potatoes or a salad adding bread will just camouflage the taste. I'd only ever consider baking bread to make sandwiches but even then I can't eat more than two of them, which means that baking an entire bread for that it's kinda pointless.

>>13535300
That a standard ratio or what you’d expect for a hoagie type roll?

this thread inspired me to make a loaf of black bread, following the king arthur recipe. i put in fennel and caraway. rising now

i don't really like black bread on it's own with some butter. it's not that enjoyable texture or flavor wise. but i found that it's true purpose is to serve as a filler in a nice soup or stew. i am a southerner and i will say it does a far better job than cornbread, even. it absorbs the soup like a sponge, holds its shape, and you can pretend like you are eating meat in the siberian winter

i think i am going to make a lentil stew with carrots and potatoes to go with it.

>>13535725
>I'd only ever consider baking bread to make sandwiches but even then I can't eat more than two of them
4ft woman?

>>13534835
What does that have to do with losing weight?

>>13529865
why is there frosting on your bread? do americans really???

Do need a dutch oven or tile to make a bread loaf? I don't have either.

>>13536646
either one will work or you can use a bread pan based on the recipe.

>>13535577
>my thermostat isn’t working so I never know the temperature).
You can by an oven thermometer at any cooking store... Or even Walmart probably for about 5 bucks. I think you need to bake at an initial higher temp. Just my guess. Bread looks delicious either way. Congrats!

>>13535740
Yes.

>>13536682
this looks great

>>13529889
Only betas fear carbs.

Anon, if you want a simple recipe that requires no yeast or kneading then try this beer bread recipe:

1 bottle of can of beer (355 ml or 12 oz) I like yuengling.
3 tsp of baking powder (make sure it's not expired)
1 tsp of salt
3 cups of flour (try to use a scale, 360g)

Put all dry shit in the bowl, mix it up a little.
Pour the beer in, I try to minimize the foam but it probably doesn't matter.
Mix it up
Use a 8.5 x 4.5 loaf pan, I don't like how it looks in a 9x5.
Remember to spray it with non-stick and then slap it in there. No need to smooth it out unless you're OCD.
Put in in the oven at 375 F (yuropoors convert yourselves) for 1 hour.

Bonus: I almost always put sesame seeds in the batter. Could also try onion powder/garlic powder. I've seen people do cheddar cheese as well, but I've never done it myself.

Hope this helps.

>>13535725
Almost every individual thing is unnecessary for the diet you mong

>>13529865
no knead just out the oven

>>13536920
no-knead is a fucking meme

>>13536927
alright lad, fuckin tasty tho

>>13536927

Please keep stupid thoughts to yourself.

>>13536927

It isn't, really. It's just a matter of how quickly you want to develop the gluten in the bread. If you're a professional baker and have several hundred loaves to get through, it's most practical to develop most of the gluten structure through mixing and then finish it with one or two folds. If you're at home and can fold it 4 times over a 5 hour bulk ferment, you end up in largely the same place.

>>13536870
thanks

>>13537008
>If you're a professional baker and have several hundred loaves to get through
Well excuse the hell out of me for being Polish.

>>13536892
Except that bread has little to no nutritional value.

>>13534365
Well I made it today and it didn't remind me of a donut but it definitely felt more fried than baked. Wasn't like any bread I've had before. Really good though I'm gonna keep making it even though it's messy as hell.

Made that peasant bread from the polish chef channel

I have a pretty healthy starter, is there such a thing as all sourdough panettone? A lot of the recipes I find are cheating and using dry yeast as well.

>>13536852
I have thermometer but I meant I can’t really set up temp in my oven. It’s just either on or off without possibility to change the temp. Anyway thanks. I always preheat my pot for baking so it has the highest temp possible, tak I put the loaf inside, cover with a lid, make a steam in the oven, close and bake.

meh. brioche from a youtube recipe. overkneaded, 2min overcooked (shitty oven), proofed in fridge. Went dry after a day, but still edible. It was ok, but too hard to make by hand.

>>13538146
>2min overcooked
that looks quite a bit more than 2 minutes overcooked

Can you guys recommend a forgiving recipe for any kind of bread. I’m a beginner. My first two loaves were shit.

>>13537656
Looks great

>>13538518
Use only regular bread flour and low hydration, around 65-70%. Take a look at Trevor J. Wilson’s techniques/recipes and take it too seriously. It’s just a bread.

>>13538554
>don’t take it too seriously

>>13530373
I'm gay, btw. Not sure if that matters.

>>13538874
It doesn’t matter because CICO works for everyone.

>>13536884
I will try this, thank you anon.

>>13538518
I like, and have actually adopted, KA’s burger buns recipe. The only thing I think a beginner might fuck up is the shaping.
https://www.kingarthurflour.com/recipes/beautiful-burger-buns-recipe

>>13530373
the human body is not a steam engine

>>13539399
>thermodynamics only relates to steam engines
Retard.

>>13539399
>what is entropy?

>>13533879
this
calm that shit down

>>13536682
god damn that looks good