[ 3 / biz / cgl / ck / diy / fa / ic / jp / lit / sci / vr / vt ] [ index / top / reports ] [ become a patron ] [ status ]
2023-11: Warosu is now out of extended maintenance.

/ck/ - Food & Cooking

View post   
File: 2.78 MB, 4096x3072, IMG_20210919_144137.jpg [View same] [iqdb] [saucenao] [google]
16718742 No.16718742 [Reply] [Original]

Hello fourtube I made bread.

>> No.16718749
File: 3.03 MB, 3072x4096, IMG_20210919_152551.jpg [View same] [iqdb] [saucenao] [google]
16718749

And those is what the guts look like.

>> No.16718754

>>16718749
Looks good. What's in the insta pot?

>> No.16718758

>>16718754
I was trying to render beef fat but it turned out to be mostly gristle.

>> No.16718904

>>16718758
From what? A brisket?

>> No.16718965

>>16718904
Cut from cheapo flank steak I got from Aldi.

>> No.16718971

>>16718749
Dry as fuck

>> No.16719017
File: 510 KB, 1014x819, 1616925342950.png [View same] [iqdb] [saucenao] [google]
16719017

>>16718742
My bread top always cracks and bursts.

>> No.16719026

>>16718971
Is that what the kids are saying these days? Thanks man you're dry as fuck too.

>> No.16719046

>>16718965
Oic

>> No.16719049

>>16718742
>I made bread
i made a babby

t. winning

>> No.16719050
File: 1.75 MB, 3120x4160, IMG_20210628_130810644.jpg [View same] [iqdb] [saucenao] [google]
16719050

>>16718742
Will you be stepping into sourdough anytime soon?

>> No.16719083

>>16719050
I attempted that in the winter but it didn't rise as fast as the dry yeast.

>> No.16719135
File: 3.77 MB, 4160x3120, IMG20210906121524.jpg [View same] [iqdb] [saucenao] [google]
16719135

Multigrain rye sourdough I made the other day. First time doing multigrain, it turned out really well.

>> No.16719240

>>16719135
I want big bubbles like that in my white bread. What causes that?

>> No.16719252

>>16719240
gluten

>> No.16719296
File: 1.55 MB, 1000x750, bread.png [View same] [iqdb] [saucenao] [google]
16719296

>>16719240
In my case I think it's a combination of hydration and gluten. I use the strong bakers flour, and autolyse it for about an hour or so before adding the levain, so the dough is very wet and stretchy before I start the stretch and fold process.

Before I started using the autolyse method, my loaves were rounder and tighter and arguably had a better/more perfect-looking shape, but they had quite a closed crumb.

>> No.16719298

>>16719252
So I need bread flour??

>> No.16719365
File: 169 KB, 1500x2250, banana_bread.jpg [View same] [iqdb] [saucenao] [google]
16719365

This is now banana bread thread

>> No.16719417

>>16719298
Yes. It'll make almost any bread much better than normal flour would.

>> No.16719443

>>16719026
>as fuck
>recent slang
Were you born during WWII or are you just retarded?

>> No.16720001

>>16719017
That just means it's rustic and worth top dollar

>> No.16720014

>>16719026
Fucking kekked

>> No.16720032

>>16719026
lmao

>> No.16720508

>>16719240
>>16719296
It's the holy grail of artisan bread baking. You're doing it right with the autolyse but many other factors matter too. Like the starter "health", careful handling of the dough, proper fermentation time and blasting the dough with enough heat in the oven (plus steam so it doesn't form a crust immediately) for maximum oven spring.