/ck/ - Food & Cooking

>>17447428
Imagine the crumb structure on that bro. It's gonna be like a fucking balloon.

>>17447428
I know pan de cristal has over 100% hydration, like 108%, but like what's even the point at that point, you're eating more air than bread

>>17447428
if you fry it you'll have nice wrap bread

>>17447439
>but like what's even the point at that point
What's the point of trying different things? To have different experiences. Even if they're poor, it's still better than experiencing nothing, cuz then you'd be dead.

>>17447445
I think that's what I'm going to do. atm it's very airy and sticky but if I stir it it goes back to being liquid. so I'm gonna let it sit for another hour, then pour it in an oiled skillet like pancake batter and bake it.

>>17447486
alternatively, fried chicken
https://www.youtube.com/watch?v=F-stwbxePYc

>>17447494
O want a cute french gf bros

>>17447439
I mean 250% can't possibly rise. I imagine you'd just end up with really wet cook flour, if you bake it a normal amount of time, or extremely burnt bread if you cook it long enough for all the excess liquid to evaporate.

>>17447501
she's quebecoise not french

>>17447494
french milf kino

>>17447439
How the hell was the bread in this image acheived? Does anyone know how to make bread this light?

>>17447509
even better desu

>>17447565
Seems like fucking wizardry.
https://www.youtube.com/watch?v=pcAhxsl-UVE

>>17447494
Canadian french accent is the redneck accent of the french speaking world.

>>17447428
Fuck off that's not even fit for crepes at that point.

>>17447624
sounds nice, though

>>17447439
>over 100% hydration, like 108%
lol how do percentages work

>>17447658
You add 100% water, then 8% more

>>17447658
The percentage is based on the ratio of flour. If you have 108% hydration the water is 8% more than the volume of the flour. If it is 50% hydration the water volume is 50% less than that of the flour.

>>17447658
>I dont cook or bake
youre on the right board

>>17447624
>redneck accent of the french speaking world.
What about swamp french?

>>17447670
>volume
no, it's mass.

>>17447439
The point is to dab on bakelets.

>>17447428
That's a batter, Anon.

>>17447944
>>17447641
>>17447502
>>17447428

I came back after 2 hours and it had stopped rising, it even deflated a little bit. I heated my skillet and poured it in, it splattered a lot (a lot of oil in the skillet and the "dough" is essentially flour soup at this point). will see if this fucker rises or is edible altogether

>>17447982
what the fuck

>>17447982
well it stuck to the skillet and and was a little burned but on the other hand it really was made with flour so I think all in all a famished Moldovan family might give it a 4/10

>>17448015
look at that crumb structure. Looks good op, I appreciate the experimentation

>>17447982
>>17448015
Looks like absolute shit, and I'm not busting your balls about it. You tried something strange, something not done before and it turned out to be shit. Better than not trying something new at all, and this experimentation puts you head and shoulders above a majority of the mouth-breathing, no-dime cuckolds on this board desu comrade.

If you had a nonstick skillet you'd almost have made wheat injera.

>>17447739
That's like ebonics

>>17448015
Looks more like a pancake than bread. Try it with fruit or syrup.

>>17448015
Well yea, pretty much what you'd expect. The flour can't build any gluten strands so it just cooks until all the liquid is gone, leaving a burnt flake of a pancake.

>>17448015
c-cast iron bros....

don't put me in the screencap

>>17447982
>>17448015
he ruined something that can't be ruined any further