/ck/ - Food & Cooking

Also, I take it that iodized salt will not work?

>>13792416
mix flour water salt yeast
knead
rise
shape
rise
bake

any salt is fine why would iodized not be OK?

>>13792461
>any salt is fine why would iodized not be OK?
I think iodine, in big doses, can kill yeast and fungus. Not sure right now.

Thanks. Looking at recipe's on youtube.
https://www.youtube.com/watch?v=2GQSJ4ZMnBc&t=317s

>>13792484
salt in general kills yeast. just combine the salt with the flour and yeast with water before putting it all together

I wish I had the link to that guy who gave intricate instructions with pics.

>>13792461
Good pointer's

Don't press the gas out of the dough once it has risen
Be gentle with it like a lover
Try to use the doughs own weight to stretch it out

>>13792416

1. buy a $200-$300 french oven
2. make bread dough
3. put in french oven
4. ???
5. profit

>>13792518
Interesting tip. I see a lot of people pressing out the gas.

I started my first sourdough starter and am ordering this shit tonight. Everything is shutting down so I’m going to learn how to make bread. Always been a fan of sourdough.

>>13792542
generally you don't want to fully flatten/deflate the dough, just knock out some excess air/large air pockets. how large is "large" depends on the type of bread

>>13792561
good luck! It'd probably be worth trying out some non-sourdough bread recipes while you wait for the starter and equipment so you have some idea of the technique when you first try sour

>>13792561
DMT mini or dia-fold are the easiest and fastest sharpeners. Swirl method, where you keep the knife still, and work the edge by swirling it in a circle with water.

Ideally: Coarse, fine, ultra fine, ultra ultra fine. Or: Just fine and ultra-fine are excellent for kitchen knives.

75% hydration ratio (example 400g flour 300g water) - don't use pure whole wheat, mix it with the white flour. like 1:3 ratio. bread flour always preferred for texture and structure.
a small amount of yeast, like 1/4 tsp
a small amount of salt, like 1 tsp

mix it until it just comes together. don't knead it. instead, cover the mixing bowl in plastic wrap and leave to rise on the counter for 24 hours

after rising, form the dough into a rough ball shape for a loaf. google how to do this without popping all the air. 2 hour rise while preheating oven.

bake @ 450F in a dutch oven with a lid. 30 mins covered, 15 mins uncovered.

let it cool completely on a rack before cutting it.

>>13792501
salt doesn't really kill yeast. i mean, with enough salt and enough time it would, but the idea that two tablespoons of salt in a bread dough of like 2 cups of flour will inhibit rise and kill yeast is not true.

>>13792714
Of course having salt in the dough at all isn't a problem. I should have specified that direct contact between salt and yeast will kill the yeast. That's why I recommended adding them separately.

>>13792521

can confirm, dutch oven bread could be made by a monkey, only hard part is not burning yourself. just made this bad boy myself

>>13792561

>amazonbasics

anon... just go to homesense, they sell top of the line dutch ovens at 30-50% discounts.

>>13792942
So is this the preferred method? Should I invest in one of these? See the problem is, I don't want to pay for 1 since I want to make like 2-4 at once to give to my parents and sister.

>>13793701

Buy a cast iron enamel pot to make red gravy in. Use it for bread as an aside.

>>13793701

Use the NYTimes No Knead recipe for your first cast iron bread.

>>13793701
without a steam-injection oven a dutch oven is the best way to get a good crust. you can just bake on a pan though it'll be fine. add a pan of water to the oven or spray the loaf a couple times in the first 15 minutes of baking if you want.

>>13793755

Egg wash can deal with crust quite well.

>>13793770
egg wash is god for color but doesn't help texture as much

>>13793780

Oddly, my bread has crunch, seeds and flavour. I was shocked myself. Best bread I've ever made. Normally I just make generic white bread in a form. Or the No Knead ceramic pot shit that takes a day to ferment.

>>13793755
Really good info. See I'm European, and the pic this anon posted is what I'm going for:
>>13793711
Is there anything I can add to the bottom of the bread (oil?) instead of a baking sheet to make it not stick? I love keeping things as simple as possible for all my recipe's.

>>13793791

Cornmeal. Always cornmeal.

>>13793801
Based. Is there any time you add oil around the loaf before it goes into the oven?

>>13793791

Also if you don't mind the hassle, parchment paper works to about 450F which is where the recipe ends up. Rely on the ceramic coating mostly.

>>13793808

Not in cast iron, ever. it'll get burned at 450 unless you're using peanut oil, and it burns at 449.

>>13793808
Oils are not your friend with bread. I didn't express that enough. The no knead recipe is high hydration and sucks onto everything it touches. Don't use a towel, use parchment when you're turning it over for the 2 hour rise. and flour the living shit out of that parchment because it will always find a way to stick to it. get a sharp serrated knife ready in case you need to sever the bread from the paper. And have flour on hand to put on your hand when you touch any part of the dough.

>>13792561
try dried yeast bread first, gives you an idea of what you want your dough to feel like

>>13794925

Use instant yeast, active dry yeast takes a 1.25x amount and is slower to develop. I love my dry active, but it's not as fast/effective as instant. Way cheaper, less effective.

Is making bread from whole wheat different than making it from white flour?

>>13793711
Why enamel? Isn’t plain cast iron cheaper?


>>13795365
Whole wheat requires more hydration.

>>13792416
If you aren’t letting it rise for like at least 5 hours, it’s gonna be bland bread.

>>13795380
I've done it with both. Enamel might help prevent sticking. I just oil the the thing anyway. I'm lazy.

just get a breadmaker

>>13795412
Don't fucking get a breadmaker you idiot. Those are retard toys. Get a blender and an oven. That's all you fucking need. Jesus Christ its like watching children near the shopping channel.

>>13792575
I’m going to start today with the regular bread, but baking supplies were sparse. Got lots of flour, not a lot of yeast. That’s why I am doing sourdough primarily.
>>13792578
I already have steels and are proficient with them. I worked in a slaughterhouse for a while almost 20 years ago. I just want something slow that I can pass the time doing.
>>13792946
I live over 5 hours from the nearest homesense and I don’t need top of the line. I have ceramic for soups and stews, a non-enameled cast iron Dutch oven for camp fires. This is just for bread.

should instant yeast foam like normal yeast when testing if it's alive? The water got thicker and it smells yeasty but no foaming.

>>13792416
Why do you knead to successfully make bread?

>>13796065
they say it's supposed to but I made some simple rye bread today, and having watched all these youtubers go on and on about "check to see if yeast is still alive it's super important" I looked for the bubbles, there were barely any but it still rose. I think it might have been half dead though, didnt rise nearly as much as it usually does but on the other hand I cleaned out a few old flour bags so it was a mix between bread flour, durum and rye...

>>13793755

it's also beneficial because it gives unmatched even heat that a standard home oven is never going to be able to do. if you have to rotate or position that shit they way you can with like a roast chicken it's not gonna turn out right.

>>13793791

if you're using a high quality dutch oven, the bread won't stick. I don't put anything in mine and the bread slides out like an egg on teflon. parchment paper DOES however contribute to less burning on the bottom if you are having that issue. a ban/pizza stone on a rack below the bread also helps absorb the radiant heat.

>>13793808

i put my bread in an oiled bowl for the last rise before baking, didn't even consider the possibility of it burning like >>13793813 mentioned but I only cook with peanut oil so obv it works out.

>>13796098
Water yeast and flour. That's it.

Tried my first attempt today. Frankensteined it. Will try again tomorrow with a proper recipe. Would like to get the hang of it for when my starter is ready in a week. I got lots of time, supplies, a wife, 3 kids, and the parents in law to eat what I make.

>>13796972
forgot pic

Bumping for interest. My job is closed for now and decided to give breadmaking a shot. Any other recipes are greatly appreciated.

>>13792484
salt is indeed the enemy of yeast, but ive never heard of the cooking quantities used really having an impact

why do you 'need' to succeed?

>>13797817
I always add it later in the recipe. After the yeast as activated fully. I like my yeast to look like this.

>>13796065
guess it worked out. Looks insanely good but it felt a bit dense I think. It's cooling down now will see in a bit.

>>13797794
>recipe
baker’s percentages. I suggest always using 2/3rds all purpose and then the other 1/3rd flour experiment.

>>13792561
should have bought the lodge cast iron w the tall top, assuming it's available in Canada. you have to preheat your dutch oven, which makes placing your dough in it kinda tough without burning yourself. you either have to

1) wear gloves/mitts and get flour all over them
2) kinda toss the dough
3) accept that you're gonna burn yourself a bit.

obviously not a huge deal, but it much easier to place your dough in a shallow pan.

and obviously you should reject 'amazon basics' on principle anyway.

>>13797820
i dont even proof yeast anymore and i never use sugar and i never have any problems.

HAHAHA THIS NIGGA UNIRONICALLY WANTS TO MAKE SOME BAKED CARBS
IMAGINE UNIRONICALLY WANTING TO BAKE SOME CARBOHYDRATES

>>13800210
swing and a miss

>>13800234
seeyhing zoomer

>>13792418
Iodized salt is fine, the salt is mostly used to inhibit bacterial growth and slow the yeast fermentation process

>>13795438
I use a breadmaker to knead and rise the dough in a uniformly warm environment, then I take it out and shape a nice loaf by hand before putting it in the oven.

im 29 but this seems to be the case for me. i like taking care of my starter :)

>>13792416
bread is really easy to do if you are using commercial yeast and a scale. With a sourdough starter I think it's a little more finicky as it doesn't rise as quickly and you have to be more gentle when shaping it.

An easy 70% hydration lean bread goes as follows

600g bread flour
420g water
13g salt
6g yeast

add the yeast salt and flour together make sure thoroughly combined, then add the water and knead. Knead for 8 minutes or more until you achieve the windowpane effect. Leave to bulk ferment for 24 hours (12 at room temp 12 in the fridge). Then shape into a ball and place in either a floured basket or a greased and floured tin. If in a basket you are going to overturn the bread onto some parchment paper and put in to the oven. If in a tin you leave in until sufficiently puffed up (Use the fingerprint test, dough should bounce back within a few seconds and leave a slight dent, if it doesn't have any bounce back you overproofed, take out from the pan degass and try again). Score the bread with a razor or scissors.Place a tray in the oven and pour hot water in it to generate steam. Bake in the middle of the oven on a steel or a stone at 500F for 15 minutes then drop down to 450 for the next 30-35 minutes or until sufficiently golden brown. Let the bread rest for at least an hour before cutting or else the crumb will be uncuttable and look all mushy.

>>13792416
Although we like to talk about the concept of "basic bread", it is, in fact, a fairly complicated process, which requires an expertise which develops only from doing it repeatedly. Rarely does a baker's first ever loaf turn out to be flawless, and some people spend their entire lives in pursuit of a satisfactory result.

Patience is a virtue here, and if you are lacking it that quality, then you're going to struggle. Although I will say that there aren't many other things you can do which will allow you to develop patience if it's not in your nature than learning how to bake a successful loaf of bread.

I'm not telling you all of this in order to discourage you, but you're better off knowing this going in. "Simple" methods like you describe rarely produce a great loaf, but they are valuable in teaching you the importance of water temperature, the proper use of yeast, the right flour and mastering the baking process. Once you've produced several "simple" loaves, you might just find yourself ready to graduate to more complicated recipes, which are capable of producing breads with the texture, crust, chewiness and flavor which I think you may be hoping for now, but are probably not anywhere near being able to achieve.

Still, there are few more noble things in life than learning how to make the kind of bread that both you and others will enjoy.

So, good luck finding your "simple" method (I wouldn't presume to suggest one to you), and I hope that it serves as a launchpad for you into the real world of bread baking.

>>13800376
this is pretty solid

>>13800405
>some people spend their entire lives in pursuit of a satisfactory result.
cmon man it aint that serious. if you can follow directions you should get a decent result your first time. then it's just fine tuning from there.

>>13800405
>Although I will say that there aren't many other things you can do which will allow you to develop patience if it's not in your nature than learning how to bake a successful loaf of bread
I know I'm gonna sound like a douche, but try solo developing a complex application and get back to me on that. baking bread is simple.

>>13800624
lol ok

>>13792416

Here you go OP.

>>13800702

>>13800144
The wife won’t use this for anything tho. The lime green Dutch oven she might be tempted to throw some meat and veggies and better than bullion in it and cook. Big black cast iron would intimidate her. This was a strategic move. I realize I need to get things in colours she likes to get her to use them. Women are funny...

>>13800719
fuck off and cook , asswipe

>>13800719
Just pee in her mouth and make her happy.

anybody here autolyse?

>>13800817

Only when using a biga or hard starter. Otherwise there generally isn't enough water left in the final mix to fully hydrate the dough.

>>13800719
>The wife

>>13800817
yes

>>13800864
Wtf why would autolyse something with a preferment? That doesn’t even make sense.

>>13800817
Each time a make a bread without pre-ferment. It’s a crucial step for same-day bread.

>>13800889
autolyse has multiple benefits. pls shut up

>>13800897
Okay, then what is the benefit of autolysing a pre-fermented dough?

>>13800902
>Not only does it initiate enzymatic activity in the dough which helps draw out sugars from the flour, but it also increases its extensibility (the ability for the dough to stretch out without tearing). Increased extensibility is a good thing: it allows the dough to expand and fill with gasses, resulting in a light & airy loaf.
t. Maurizio, a better baker than you will ever be

>>13800889

Why doesn't it make sense? The point of an autolyse is to induce autolysis in the flour. Whatever flour is in the preferment will already get that benefit to a degree, so you're simple extending that to the flour excluded from the preferment.

>>13800914
I always saw autolysing as hydrating the flour, since a chunk of that flour is already in the preferment, I just can’t imagine taking the step with the rest of the flour making a big difference, especially since the flavors from pre-ferment are going to overpower whatever possible benefits may come from autolysing the remaining flour. I trust that the stuff in >>13800909 is scientific and all, but Im willing the bet most “bread experts” wont tell the difference. Like with those sommelier tests.

>>13800925
at the very least it allows the flour to reach the same temp as the levain (if you put both in the same environment) which is important. temp control is nice if you want to be precise

>>13800925

A lot is happening in an autolyse, and even with a preferment, you're not often using more than 60% of the flour in it. 40% left is still a lot of flour to have an impact on the bread. Plus, autolysing requires literally no effort.

>>13800925

Oh, and autolysing doesn't really affect flavor so much as dough structure and texture.

Made this over the weekend. I prefer breads with more whole wheat, but there's nothing quite as satisfying as the amount of oven spring white bread gets.

whats a prefermented dough?

>>13800967
handsome

>>13800968
https://www.kingarthurflour.com/pro/reference/preferment

>>13800968
You take some flour, water, and a bit of yeast and ferment it overnight, then add that mixture to the rest of your dough mix the next day. Adds some more complex flavors, sort of like using a sourdough starter.

>>13800974
mirin those microblisters. How long did you ferment that dough?

>MFW flour is harder to find than bread because of coronavirus hoarding

>>13800993

I don't understand that. Do folks all suddenly know how to make bread or something?

>>13800987
Thanks senpai. 5 hour levain, 4.5ish hour bulk, 12 hour cold proof

>>13801014
Flour has tons of uses outside of bread, so I'm not surprised. Also, it may be because fewer people know how to bake, so the markets don't stock nearly as much flour as the ready-made stuff that most people prefer.

>>13801020

Agreed, I just don't see why folks are flocking to it now over anything else.

>>13800975
ah ok - no fancy tricks, just adding dough thats had time to ferment/develop flavors

thanks

>>13801027
Plus if you hoard bread, you'll be hoarding mold before too long.

>>13801027
PANCAKES

>>13801031

>tfw infinite access to fresh bread daily even during pandemic
>tfw it's counterbalanced by how much it sucks to be a business owner closely tied to the restaurant industry in a pandemic

>>13795455

unfortunately for you, top of the line dutch ovens are better at making bread.

>>13801055
ugh I wish I could get in to professional bread baking but it looks like I'll be stuck as a restaurant pastry cook for a while longer since no one will want to take on a newbie after all this shit blows over

>>13801180

I'd inquire after all this. Probably going to be places looking for folks again.

any simple recipe w/o white flour? I have whole wheat and wheat gluten at my disposal.

>>13800702
is this AP or bread flour?

>>13801220

I think he recommends King Arthur AP which sits at 11.2 %

>>13801223
using bread flour instead would make a tougher bread or what? I know for a fact the AP I have is less than 11.2 and the stores near me are all out of flour anyway

>>13801229

Mostly affects how quickly the gluten develops. I'd try it with whatever you have.

>>13801229
I accidentally used bread flour for several of the recipes before I read the book more closely. You'll be fine, you'll just have bread that's toothier and less fluffy. If you've had Japanese shokupan, it's like that texture (which I personally like).

>>13801237
honestly that's fine since most of my bread has been pretty fluffy lately anyway

>>13800791
I do, but I also work. I’m trying to encourage her to want to cook. faggot
>>13800879
you make the other faggot look straight in comparison.

Anyone making 100% rye breads? I love them. Pic related is 50% whole spelt sourdough.

>>13800582
You can always tell people who are satisfied with the mediocre and are too lazy to pursue perfection in life. This is why America has been taken over by anti-intellectual idiots and has become the laughingstock of the world.

>>13800624
Not only to you sound like a "douche", but you have confirmed that you are one. As for "solo developing a complex application" (as clumsy a phrase as that is), it might inform your analysis to know that I am a retired engineer from Raytheon and have designed "complex applications" for the military for over 40 years.

Your brain is tiny.

Your dick probably is, too.

anyone got a good no kneed sourdough recipe?

>>13801932
Mix everything together, let ferment, pour into a dutch oven, let ferment, bake.

>>13801940
times and volume of starter?

He want out.

>>13801932

>>13801977

>>13801971
That reminds me.
I was thinking, years ago, of doing a little "project" of buying a doll house and putting dough in it and then shooting a timelapse of the raising dough fucking up the house. Never got around to it and now yeast is constantly sold out because of the virus. Goddamn it.

>>13801979

>>13801981

I'm actually interested in this. Please post if you ever do.

>>13801940
400g of flour of your choice (except rye)
280-300g of water
100g of active sourdough starter @100% hydration
10g of salt

Mix shit together, let bulk ferment for 4-12 hours depending on temperature. Somehow shape the dough and put in the dutch oven (Or you can say fuck it and just pour it in the dutch oven, zero fucks given). Let it sit for 30 minutes. Bake. Let it cool down. Slice. Eat. Throw in the trash because it sucks.

>>13801953
This >>13801993 was meant to (you).

>>13801986
I will.
Gotta wait for the boomers to stop hoard yeast and for the goodwill stores to open again, though. I don't want to pay full price for a dollhouse.

Anyone know about playing with recipes to include a preferment for flavor? Say I wanted to take this recipe
https://www.kingarthurflour.com/recipes/english-muffin-toasting-bread-recipe
and change it up. Would I just take a portion of the flour and water and a little yeast and let that sit 12+ hours then continue as normal? Or are other adjustments necessary?

>>13801981
I bought about 150 loaves worth of bakers yeast in January. My starter is on day 5. New to making sourdough, tho not new to eating it.

>Live in a town full of Italians
>Three italian delis
>Every fucking loaf of """Italian""" bread from any of these places is the size of a cutting board and has the crumb and flavor of wonderbread

All I want is a proper fucking sandwich loaf - roughly 12"x3", hydrated and chewy crumb, levain-risen and an actual crust with a shit-load of sesame seeds on top.

>>13802491
Then make your own.

>>13802493
I've been trying but I'm pretty sure I'm going to need semolina (and a recipe for semolina bread) and experimenting with standard-sized batches gets expensive in a hurry.

>>13802527
literally just divide everything by two

I WANT IT I KNEAD I BAKE IT AND EAT
YUH

Finally got around to making some. No dutch oven, used cast iron skillet and tray of water in the bottom. Overbaked the crust a little.

>>13803757
Interior turned out nice, springy and fluffy

>>13803766
You didn’t let it cool, did you...

>>13803831
I did. 20 minutes as per the recipe. But a little bit ripped because it was stuck to the pan when i took it out. Why do you say that?

>>13801895
why is "solo developing a complex application" clumsy? how would you phrase it?

and do you really think baking bread tests patience more than any moderately challenging engineering task? I just feel like some of the people on /ck/ need a wakeup call about the difficulty of cooking. there's not a lot of problem solving or thinking involved. you just have to follow directions.

>>13804108
fucking lol
this is why people look down on engineers

>>13801895
fucking kek this is why i respect engineers

>>13801977
>>13801979
>>13801983
what book?

>>13804108
>you just have to follow directions.

Untrue, actual cooking isn't following recipes, since these are just approximate methods to achieve approximated versions of desired end. For something as simple as bread you have to be able to keep track and manipulate all the variables that will affect this possible end. So even though you may have a simple recipe, the amount of equipment, attention to the detail and time necessary to achieve a specific end will be staggering. You can fuck up really easily by overlooking any one of these variables. Read a good book on bread making and none of them of them will emphasize the recipes, but the individual techniques, methods and variables involved. I'm not saying it's rocket science, but it takes time and dedication and even someone capable of doing really hard things in other fields just wont put that time. It's like painting. it's not a hard thing in of itself, but not everyone has the patience to master it. Anyone can make a bread, but very few make great bread.

>>13804150

Flour Water Salt Yeast

>>13803837
>I did. 20 minutes
oof m8. 1 hour minimum

>>13804155
thanks, thats what i thought. bought time i buy it.

>>13804131
thats fine. there's a reason why bakers get paid 15 bucks an hour while engineers get paid at least 3x that.

>>13804158
But you didn't answer me. Why did you ask?

>>13804172
im a different guy

>>13804165
Because engineers are useful idiots that help their business major overlords make a lot way more money than them as they bath in their cash jacuzzis and you hunch over your autodesk inventor 3D making a socket for the 400th time. Meanwhile bakers dedicate themselves to their aesthetically stimulating craft, surrounded by the smell of fresh bread and baked goods, enjoying the reward of great food, and making people happy by the fruits of their labor.

>>13804153
I think he could (pedantically) claim that, given the right tools, it could be as easy as following directions. It's just that for the average person, these tools are unavailable to them, or, as you stated before, people are unwilling to grind out the variables. Baking is an art because of factors, like humidity and ambient temperature, are far more fluid for the average baker. That doesn't mean those variables cannot be controlled. I actually agree with you, by the way. I'm just saying that some fool comparing engineering to baking can be technically correct in his assertions while missing reality altogether.

>>13804165
That reason is the cost of failure for a loaf of bread and cost of investment are far, far lower. While I am not going to claim that baking bread is more difficult than any type of engineering, I will say that compensation is not solely tied to the required intelligence for an occupation.

made my first sourdough today. rushed it and it still turned out pretty good. i did it all between 9AM and 7PM (aside from having the starter ready)

main two things I fucked up:
1) I didn't transfer the dough very gracefully from the banneton to the dutch oven. that knocked out some air or just flattened it a little bit. could have been more round if I had been more gentle. also led to the creasing you see.
2) I fucked up scoring with the lame. went way too shallow and had a tough time doing it in general. mine came as part of a cheap chinese set (w the banneton) from amazon, so I wonder if it isn't very sharp. will probably try just a razor blade in my hand next time.

but overall very happy.

>>13804192
not bad for your first one!

>>13804188
and then the baker goes home to his studio apartment in his '03 Pontiac Vibe, while the engineer... see how dumb your little game is?

>>13804219
While the engineer does what? go back home in his german sportscar that he'll never get to drive over 45mph in the city anyway. He'll go back to his beautiful house to his beautiful wife. He will find himself living in a shotgun shack in another part of the world, behind the wheel of large automobile, letting the days go by.

>>13804227
I didn't think I needed to finish the sentence. seems like you got the idea.

>>13804243
Well, i got tired and started writing song lyrics, but l know many engineers and there’s nothing to that life except decent money (not staggering, especially for the amount of work compared to finance or business), you spend 8+ a day in a cubicle or in an office drawing orthographic projections, making screws, testing materials, and presenting on efficiency. You go back home to frozen tendies or chipotle and watch Netflix. Fuck that, rather be baker.

>>13804255
Why do you have to be so jealous of him, then?

Jfc, y'all. You aren't even arguing over anything at this point. I'm a professional baker and my brother is an engineer working in tech. I like making things with my hands and he likes solving puzzles and doesn't mind sitting in front of a computer all day. Being a great baker is hard and so is being a great engineer. Nobody actually gives a shit though because for well adjusted people your occupation isn't a dick measuring contest.

>>13804303
>ya’ll

how come it seems like every basic sourdough recipe I find has 20-30% whole wheat flour? can I just use all bread flour? does the whole wheat somehow help with fermentation? (I know people say it is better for starter)

pic unrelated

>>13804324

Calm down Yankee.

>>13804336

You can but may need to dial in things like hydration and folding. I would bet it's just that folks who are going to the trouble of making sourdough bread are going to want to explore more creative options than just using white flour every time.

>>13804346
>folks who are going to the trouble of making sourdough bread are going to want to explore more creative options
That's a lot of words to say they're pretentious assholes.

>>13804336
How is the pic unrelated?

>>13804303
>I'm a professional baker and I spend my free time mediating arguments on 4chan

lol thanks for proving my point

>>13804363

Whole wheat adds some more interesting flavors and textures. Just doing white bread every time would be like...I dunno, some other situation that demonstrates doing something in the most complicated way only to bring it back down to its most basic level at the end.

>>13804366
idk im not really raging about it, just wondering. just chose a pic that looked interesting in my mess of pics.

pic unrelated

>>13804369

>shitting on people posting on an Iranian bug collecting forum while simultaneously posting on an Iranian bug collecting forum

Good work, friend.

>>13804375
I see what you're saying, but I did 30% whole wheat and was kinda surprised how overpowering it was. maybe not overpowering, but a strong presence for sure. I think next time ill try 15%.

also is spelt flour worth it? I see that too in a fair amount of recipes, usually as like 10%.

>>13792416
>bloom 1 tbsp-per-cup yeast in 1 part warm water*, add some sugar and/or malted barley flour if desired to help feed the yeast (stir it and let it go until it froths up. Sugars will help feed the yeast. Malted barley contains amylase, which will begin to break starches down into their constituent sugars to feed the yeast - either way, you get a lighter, sweeter bread)
>Mix in 3 parts flour (*so, if you used 1 cup water, and 1 tbsp yeast, use 3 cups flour), some salt, and as much oil/butter as you feel is necessary. It helps if you do it 1/2 cup at a time.
>Mix and knead until you're bored of it - the dough should fight back a bit by the time you're done.
>Let it rise and relax
>Gently push down your dough, and preheat your oven to 375F. Give it a milk and/or egg wash if you want. Slash any bullshit designs in the top now.
>Bake for 40 mins if doing 1 3cup loaf. Add 5 mins for each loaf. Add 15 mins if doing a single 6cup free-form loaf.

>>13804388

Spelt can also add some more depth of flavor to what would otherwise be a simple loaf. Doing a majority white bread while mixing in 10-30% other flours is a good way to keep things interesting and develop your sense for different doughs.

know what i mean?

https://www.youtube.com/watch?v=54H3EUAzpVg

>>13804192
Just put it in the basket seam side down and let it naturally open up in the oven.

>>13804452
i dont understand what you mean? everything I've seen says to put it in seem side up in the basket/banneton, then flip into the dutch oven. either way you have to flip it from whatever it's in to the dutch oven, and that was the tricky part for me. i kinda did it halfway into my hand and fumbled it around. should have gone straight to the dutch oven no hesitation, but it seemed like a sizable drop distance.

>>13804493
it's one of those things you have to do with no fear or hesitation, like getting pizza dough on/off a peel or flipping over a cake after getting it out of the tin

>>13802193
still wondering about this. doesn't have to be about that specific recipe, I'm just curious about what to adjust for when deciding to preferment part of a dough.

>>13804555
cold ferment i believe gives bacteria based flavors time to develop
room temp gives time for yeast to develop
beyond a certain amount of time - things get sour and the dough structure begins to deteriorate due to yeast needing something to eat and they eat the protein - so thats the basic matrix as far as i know

bread experts, why did my bread get these holes just on top? do I need to be more careful about air pockets when folding and handling the dough?

>>13804667
Make some loafs with less water to practice folding and increase water content once comfortable with the process. Basically when you fold you build layers, when you fold you can either fold too little or too much, when you fold too little there are not enough layers to build large bubbles. When you fold too much the gluten in the dough starts to break down towards where the dough is being stretched the most. This creates a messy layers without any layers at all.

current started on making some foccacia.

>>13804667
Underkneeded in my experience, gas pockets get together and make giant cavities

>>13804744
finished. it's so good.

>>13804667
Still better than this. Found it while looking for some sourdough ideas.

>>13804744
Foccacia is perfect beginner's bread
Delicious and easy, plus you can make so many different types of foccacia, try slapping cherry tomatoes on there along with cheese and ham

>>13804991
Yeah it was pretty simple, I like the result a bit more than the regular loaves I've done before. Unfortunately all the stores were wiped out of all sorts of things last time I went, I was lucky I had some instant yeast powder in the fridge that I'd bought late last year but I'm definitely going to do a cheese & salami version at some point once supply returns to normal.

>>13804986
>Found it while looking for some sourdough ideas.

found it while browsing Reddit lol

>>13805143
It’s funny you know where this picture is from. It was on google image search you dumb faggot. I usually browse TFL.

>>13804986

>>13805754
there are patterns everywhere in nature

>>13792416
I want fresh bread but I can't justify a stand mixer. Can anyone recommend a reasonably priced one?

>>13796098
Forms gluten structure

>>13801014
Even a retard can make johnnycakes or a simple sourdough.

>>13805779
yeah

Your hands

Just toasted some of my bread for breakfast

>>13805779
You don’t need one, m8. You don’t have to knead bread like it’s your dick, you just have to give a couple of folds not even all at once. There’s no reason to have a stand mixer unless you’re planning of making mass amount and they wont even be that good.

>>13805828
your egg is raw!

>>13805978
You’re so funny

>>13805779

Planetary mixers aren't worth it. Use your hands or get 3 phase installed so you can get a spiral mixer. That latter option is going to be around 2000 bucks and may be illegal where you live.

>>13804493
Seam side up makes sense when you're going to score it with a razor. The idea behind placing it seam side down is that you don't score it, and let the bread open up along the natural seams formed when shaping.

tried a new schedule, think i fucked this sourdough batch. Also thought i had 2x active starter...i did not, so half my dough i just smashed some active dry yeast into.

it's gonna get rough.

>>13792416
Just experiment until you get what works for you using whatever recipe, and make sure you're weighing everything out and using bakers percentages. Shit's easy.

how do i make bread with a soft crust? is it more moisture? more fat? don't knead it?

>>13807323

Milk and butter.

>>13807249
recipe? I've always wanted to make croissants

>>13807354
what does the milk do that isnt achieved by butter/fat and water?

>>13807385

The fats in milk will act similarly to those in butter, but the lactose will add the benefit of nice caramelization for added flavor. You could likely get away with just butter but milk and butter tend to be a nice combination for making a soft, even textured bread.

>>13807594
oh shit nice. thanks for the tips.

why the fuck should i use yeast and go through the time and trouble of letting the dough rise and shit when i can just use baking powder and skip all that?

i have all the ingredients i need and a kichenaid, for yeast bread. should i buy a loaf pan or is their a makeshift vessel for yeast bread?

>>13807378
Got it from that creepy French dude that looks like he's a porn actor on the side. "Real deal" something on (((utube))).

>>13807756
For the same reason you ferment anything, flavor

>>13807787
doesn't fermentation flavor take at least several days to develop like in the case of sourdough?

with most other basic bread dough recipes with yeast, they bake their bread that very same day. would there really be a noticeable difference in flavor?

>>13807806

Not him, but yes. You also have to remember that yeast is actively consuming elements of the dough it is in to survive, so several transformations of raw material happen during proofing that affect both taste and texture. Apart from that, I highly doubt that baking soda is a powerful enough leavening agent to adequately raise to the same degree as yeast or starter, especially over the time periods that bread needs to be raised over. Baking soda is not a sustained reaction.

>>13807825
Many recipes with baking soda also don't involve any development of the gluten network by kneading or folding, so it can only support small bubbles in the crumb. Not necessarily a bad thing, as you don't want a big open crumb structure in your cake or biscuit, but a pretty significant difference.

my wife needs to wear an adult diaper because of the amount of anal sex we've been having recently. what's a good bread for people with irritable bowel syndrome?

>>13807989
Some whole grain bread should make it nice and solid

>>13805149
lol Im not ashamed of browsing Reddit. everyone here does and acts like they dont. like seriously you were browsing google images for sourdough ideas? lol ooook dude

>>13808647
i dont

>>13808761
k

>>13800144
>lay the dough on a sheet of tin foil
>lower the tin foil into the pan by the corners
>profit

>>13797820
Dang how to get that? I've only ever gotten it that barmy when I use beer for the base

>>13801133
That's nonsense. I get the same loaf out of a le crueset dutch oven that I do an amazon basics dutch oven.

>>13804192
Very good anon!! I did my very first one with no recipe just general knowledge and it came out sub par due to being too moist. But today I just pulled my second ever sourdough trial out. I had the same issue again with oversaturation due to my starter being too wet. Ended up having to reshape before I put into Dutch oven. Really knocked some of my rise out.

>>13810810
All in all I'm pretty happy with my first real attempt. Few more tries and I'm sure I'll have it. Was unable to get a good score with the lame because it was too moist still.

>>13810810

>>13810810
Little french onion to go along with it

>>13810810
>Very good anon!!
thanks. I think I prefer the look of yours, since Im not a huge whole wheat fan (flyover btw). is it 100% bread flour or AP? thats what im gonna do next.

>>13807782
Bruno Albouze is the channel. Lol, guy is kinda weird but super legit.

>>13811168
AP. Bread flour has too high protein percentage, you’re gonna end up making a dense loaf

>>13792861
salt will kill yeast if you put yeast in extremely saline water for example, but using something like 2% salt to flour doesnt do anything to the yeast

>>13811627
Man, you gotta read posts more carefully before you respond to them.

Try a beer damper
2 ingredients beer and flour