/ck/ - Food & Cooking

>>17192471
why not try it and discover the answer

>>17192483
yeah, it is more rewarding to explore yourself rather than to take some blokes advice online. Not only will you find a method that works for you, but you will also have accomplished something for once in your miserable life.

>>17192483
>>17192487
>lets not talk about food and cookinf
Why even have a board then?

>>17192471
>10x the yeast

Do it

It will taste like beer bread. Or a very yeasty bread. Yawn.

I too desire a more streamlined method to the double proof bread recipes. Any tips?

Is there ever a case where you pull the bread early from its 1 hr or 2 hr proof because you notice it's actually deflating or overproofing or something?

The answer to your question OP is using an overnight bread recipe. Proofs overnight so you don't have to plan around it as much. Then you get to have kino early morning bread making session and smells.


https://www.butteredsideupblog.com/overnight-french-bread-a-care-package-with-bobs-red-mill/

>>17192487
>>17192565
shit post, get shit answers

>>17192471
Overnight is the way to go. I usually go with overnight or up to two days in the fridge, but some people say even 3-4 days are fine.

>>17192471
>let proof for 2 hours
my sourdough takes 3-6 hours depending on the temperature for the first rise. I then let shape it and let it proof again in the fridge overnight. The oven's done preheating by the time I finish my shower and my bread bakes while I have breakfast. Why rush it? I even find time to go to the gym and get other things done between folds during my first rise.

>>17192471
well lets see people have been making bread for thousands of years. in the last 200 they got it down to a science. but hey why listen to people who know what the best way is right? you're young and stupid. anything you don't understand must be easy.

I mean if you want to be lazy just make no knead bread.

sure why not put 10x the yeast in a recipe. I mean 10 to 20 tablespoons of yeast for one loaf. makes sense (if you're retarded). I mean I made a recipe that called for 3 tablespoons of yeast to 2 1/2 cups flour. it was almost inedible because of the yeast taste being so strong.

you know you can make bread with as little as 1/4 tablespoon of yeast? for that matter 1 or 2 grains is enough you just have to wait longer.

but you're so smart...

>>17192471
just buy a bread machine you lazy fuck.

>>17194679

Not sure what kind of a miserable life someone's living to be so hateful anonymously

But OP if you want to, you technically can just do 1 rise, I would imagine you would end up with a sub-optimal loaf. I imagine the second rise helps to add structure to the gluten chains and as a result you get a taller rise. This probably can't be replicated by just adding more yeast because that doesnt add more gluten chains

Honestly either just find a no-knead/easy recipe or dont make bread unless youve got the time for the entire process.

>>17194708
you are one delicate snow flake.

>>17194708
That dude has a point. This thread is a waste of electricity for the servers that are going to keep it alive for sometime. This shit has already been answered countless time for centuries and can easily be found with the click of a mouse. But you're habits don't contribute to climate change, do they.

>>17194727
That's such a weak excuse. Some people are just that unhappy i guess. Hate to see it

>>17194733
on the contrary I am quite happy. thanks for the inquiry.

just because someone points out anothers stupidity does not mean that they (themselves) are unhappy.

>>17194733
what kind of fantasy world do you live in? OP asked a stupid question and he got a straight answer.

there is too much coddling of morons in the world.

>>17194738
I'm not the one who needs to be convinced. Work on yourself instead of flexing about how happy you are to a stranger on the internet

This forums dying and its in part because some people like you treat it as a place to needlessly demean people which ultimately stifles conversation

>>17194738
>>17194766
Completely agree my man.

>>17194768
Who cares how active this forum is, if it's filled with shit that can easily be searched in a matter of minutes. The thing that I love about you lazy fucks, is it would take less time work and energy, if you just searched for it yourself instead of making this shit thread.

>>17192471
>What happens if you only let bread rise once?
>Bread can be baked after its first rise, but doing so will sacrifice certain aspects of the bread and you won't get the same flavor, crumb, or texture. You will, however, still get fresh bread even if you do bake it after only one rise

Fresh bread tastes great regardless of how much you fuck up so I'd suggest doing a single rise and see if it's good enough. Quick white bread isn't very complex tasting regardless.

>>17194768
do you know where you are?

>>17192774
what happens to taste and texture the longer it stays refrigerated?

>>17192471
>10x the yeast
anon, it's baking bread, not speedtrannying vibeo dames
fuckin hell

>>17194768
this site was built on weeb spooge and trolling. it's the only reason it exists. no one who wants serious discussion uses this site.

just go to the catalog.
I didn't count total threads but there were:
60 troll threads
18 silly/stupid/pointless/nonsense questions that did not seem to be trolling including this one.
several food/drink/smoking snob threads.
3 threads that are remotely on topic and genuinely not trolling.

>>17196379
>>17194679
>>17192609
no matter how much or how little yeast you start with it multiplies organically until it saturates however much water and sugar there is. if you start with more yeast it just speeds up the process, and doesn't even change the finale amount of yeast

>>17196402
incorrect no kneed bread uses only about 1/4 tsp yeast, a japanese milk bread recipe calls for 3 tablespoons.

the no kneed bread will barely taste of yeast while the japanese one will be nearly inedible.

>>17196408
Japanese milk bread tastes bad for reasons unrelated to the amount yeast. If I had to guess they use this much so it starts fermenting really fast to not spoil. On the other hand water-based breads that start with very little yeast do it because it's cheaper and yield the same result because, as per my previous comment, the yeast multiplies until it saturates the dough. pic related, it's me and my bread

>>17196336
Cold, slow fermentation results in better flavour, it's meant to be easier on your gut too. If you let it cold ferment for too long though it'll get too sour and the texture will get worse.

>>17196399
and any douchebag that wants to be butthurt by me ever telling you to search for your answer on your own and stop being a lazy faggot, this is why. your answer has most likely been answered a thousand times already, here alone. not even talking about the millions of servers that that data is stored on that you could easily find using altavista.

>>17196761
>>17196399
>just do your research bro
>just watch a video on it bro
that's the mentality that makes it so that all cooking content is the same, everyone just parrots each other.
>muh maillard reaction
>muh fond
>muh acidity
>muh umami
is this thread particularly intelligent? no but it's discussing techniques and asking *why* things are the way they are. replies of the type "just do it as the video says" are unhelpful, and do reveal the replier's own ignorance on the subject

>>17197076
who said anything about a video, zoom zoom.

>>17197076
no

OP asked a completely and totally stupid question. we told him so. he should have stopped right there.

the monumental stupidity of wanting to put 10x the yeast in something. FUCK!

>>17197251
>putting 10¢ more worth of ingredients to speed up the process
>"MONUMENTAL STUPIDITY"

>>17196427
>>17196408
Japanese milk bread needs sugar tolerant yeast. My guess is that they say to use so much because normal yeast gets very sluggish if there's too much sugar. When I made japanese milk bread it was like wonderbread, but actually delicious.

Look up poolish. You use a teeny sprinkle of yeast a day before to create a starter of sorts. Nice intermediary between instant and levain breads.

The first proof is also called bulk fermentation and you need the time to develop glutens and digest the flour to build good flavor. Many recipes call for a series of folds at regular intervals throughout the bulk ferment.

After bulk fermentation you need to add tension to the dough by stretching it into itself. It's hard to describe the exact motions, but you can find videos online about it. Once the dough is tensioned final proofing will expand the dough to its optimal level before being exposed to the heat of the oven. In the oven the heat makes the yeast work in over drive and you get oven spring from that.

Proper gluten development and tensioning seperate beginner from more intermediate bread baking.