/ck/ - Food & Cooking

Nice tiles, I like them

>>16484764
tile fucker

some sourdough bread I made

>>16484764
post tiles

>>16484567
all my bread ends up without any holes and looking like layers of biscuits, wtf am I doing wrong? wish I had pic but I throw it away before I remember to, yes I'm using alive yeast

>>16486526
Describe your process

>>16486533
add bread flour, water, yeast, salt copied from a recipe online, mix with spatula until loosely combined then knead for about 10 minutes, it becomes very smooth, rest covered on counter for half an hour then refrigerate for 2-3 days, take out and bake

Posted in other thread but this seems more appropiate.
Milk bread. Got pic of crumb of another one I made earlier coming up.

>>16486781

>>16484567
I thought that was a brain at first.

My pride and joy.

>>16486545
Could be overproofed. Either way getting large holes is one of the hardest parts to baking bread.

>>16486781
How do you get the shiny top? Do you steam the oven?

>>16486858
I believe it's because I glazed it with a milk and egg mix. I do sometimes use steam by having a tray of water at the bottom but I don't think I do it for this kind of bread. It's sourdough if that matters.

>>16486837
This is definitely the coolest way to score a boule

Some pizza I made. Gay leaves on pizza is the best.

>>16486837
How do you make that pattern?
Actually, just drop the entire recipe.

>>16487386
>scoring your bread at all
lol

I tried to make bread for the first time a while back and these were the results. Used this recipe https://youtu.be/5mehXzl7yHA

I think my scale is fucked because I had to add a significant amount of flour to get it to a point where it wasn't basically liquid, and even then I had to "let it rest about 30 minutes than give it some folds" about 5 times before it got into any reasonably cohesive shape. After all that fucking mess I let it shape in one of my stainless steel bowls lined with a tea towel and flour before throwing it in my preheated dutch oven. Considering how I ended up having to just go by feel because my scale failed me and how I had to fold it so much, I think the result isn't too bad, but what do you all think?

>>16487857
not bad for a first attempt, you have a good crust and solid even crumb. It's a little low hydration and you can tell by the tightness of the crumb. Perhaps your scale wasn't messed up, and maybe your flour just isn't good. I'd try and get some bread flour or if you're canadian get some unbleached all-purpose flour (canadian all purpose flour has higher gluten than american and unbleached flour has stronger gluten, from my experience). If you have a stand mixer you can form very high hydration doughs (80-100% hydration) with ease just set the mixer on the max speed and the dough will form on it's own.

I would check the protein percentage of your flour by looking at the nutrition facts for a rough estimate. But honesty a solid attempt and you should keep at it, getting big open crumbs is one of the hardest things to do in baking.

>>16487956
> Perhaps your scale wasn't messed up
in between my last post and this one I remembered that after I baked that loaf, I tested my scale by measuring the contents of a can of juice. According the can, the contents should have measured as 5.5 fl oz, but the scale measured it as 6.5fl oz
>maybe your flour just isn't good
I think it might be that too, I just used basic ass walmart brand flour to make this, I need to try making it with a better flour
>get some bread flour
What exactly is bread flour? Like I know it exists, but I don't actually know what it is or what makes it different from regular flour
I would check the protein percentage of your flour by looking at the nutrition facts for a rough estimate
What kind of protein percentage should I be looking for?

>>16487956
Damn, I somehow managed to forget thanking you for the encouragement in >>16487977 , so thanks for the encouragement, i'll be sure to try it again. Although, what should I do regarding cook times and stuff if I wanted to halve the dough into two different pieces so I could have more practical bread slice sizes?

>>16487977
you want 12-13% protein, for example a 30g serving size has 4 grams of protein. Also unbleached does make it stronger as well, I've had two flours with the same protein content and the unbleached is stronger. Bread flour is just flour that has greater amounts of gluten in it. Packages will usually have that written on them.

I usually make loaves that are 800-850 grams in size. So whatever the amount of dough you have I would divide it into portions similar to that. After you have developed some gluten and folded it a few times I would divide the dough. Perhaps for this recipe just in half. Once you divide the dough round off the balls into boules (the current shape of your dough) then wait 20 minutes and do that again if the boules are slack. Pop each dough ball into a floured basket and let proof either at room temp if you plan on baking the same day or in the fridge overnight.

For cooking times if you have only one dutch oven you would bake one loaf after the other loaf. Bake at 480F with the lid on for 15 minutes and then unlid and bake uncovered for 10-15 minutes, depending on the colour of crust you'd like. If you have an instant read thermometer you should reach an internal temp of 205F. Make sure you wait at least an hour before cutting the bread, the starches need to set sort of like how a pie filling does when it cools.

How sticky should my dough be when I go to divide and shape? I think mine overfermented

>>16488339
I used 2g of red SAF yeast by the way. 500g flour, 360g 92 degree F water.

>>16488339
>>16488354
It shouldn't be that sticky, especially at 74% hydration. If anything when a dough is proofed sufficiently it is less sticky due to the tension in the dough. I always dust a little bit of flour on top before shaping.

When handling the dough during the bulk folds BEFORE shaping make sure your hands are wet or else you could have the dough sticking to your hands and tearing the gluten structure.

>>16488410
sorry that last sentence was worded weirdly. Basically make sure your hands are wet when you are performing folds, and then when it's time to shape just dust some flour on top and have dry hands

>>16488042
>Make sure you wait at least an hour before cutting the bread
Nigga you crazy I can't wait that long

>>16488479
I'm not your "nigga".

>>16488499

>>16488042
Thanks for the advice anon

what does brown sugar do to bread?

>>16488555
makes it sweeter and might colour the bread somewhat. The sugars are food for the yeast so it can speed up fermentation. The sugar also inhibits some gluten formation and can make the crumb more tender. If you want big holes in your bread I'd add less than 2% by weight of flour (eg. 2g of sugar for every 100g of flour). That being said I add sugar into my sourdough starter sometimes. Yeast love sugar and they multiply quickly. Meanwhile the sugar is hygroscopic and holds onto water making the environment more osmotically difficult for the lactic acid producing bacteria (LAB). This gives your starter a greater ratio of yeasts to LAB. I find that it makes the bread less sour and it's more forgiving since there isn't as much acid eating away at your bread.