/ck/ - Food & Cooking

>>19681935
>bread
Technically true, I suppose, since tortillas are a type of bread. But you probably should have used a loaf pan.

>>19681935
nigga you didn't make bread you made coal, like carbon based coal. coal made out of carbon.

yarrrr there be enough hardtack for all the trip in the stores, yarrrrr

>>19681935
Breadlet here, what’s in it to make it so dark? Also can we see a slice (maybe with some butter)?

>>19682078
With bread that dark it'd be more like a "homeslice"

>>19681935
why does it look like mud?
why are there fork marks in it?
why are the edges brunt?
why is there a towel on it?
is that butter knife there for scale?
why is there a brown stain around it?
why is there parchment paper under it?
why is that pan so disgustingly filthy?
what are the black pebbles around it?
why does one have a hole in it?

>>19681935
>I made some bread
[citation needed]

I made some bread too.

>>19681935
>I made some bread.
Okay, let's see a pic of it.

>>19681935
>the sprinkling of tar on the paper
How?

>>19682066
Its probably an attempt at pumpernickel or dark rye. It probably tastes good OP but it needed more rising (or yeast)

>>19681935
this sparks no joy
>>19682441
this sparks joy

>>19681935
looks like a ____ of ____

>>19682470
loaf
bread

>>19681935
Ah a fellow bread maker. I too am making bread, right now.

>>19682795

>>19682798

>>19682800

>>19682804
Why cover in plastic

>>19682804
3 hours proofing later.

>>19682470
piece, turd

>>19682814
to keep the moisture in?

>>19682824
I didn’t mean that in a snarky way btw it was a genuine question, I’ve only ever seen people use towels so I didn’t know if this was some special vacuum seal process but I see the knives now

>>19682459
yeast?

>>19682441
post the recipe my fiance is looking for a good challah recipe

>>19682833
Towel also works, but lets some air through.
Depending on how long you plan to leave it out it may or may not be an issue.
For me, I have no idea how long the proofing process will take, so I don't want the outer crust to get dry while I wait and see.
If you use comercial yeast and your shit rises in an hour, you probably don't care about such things.
I'm on hour 3 and may got to hour 6 or 9, who knows...

>>19682804
Cool proofing technique. I always just use a bowl + syran wrap or cloth, but if I have the board space free this avoids dirtying a dish.

>>19682846
Keep in mind this is my first bread I'm making so I'm not expert here.

>>19682841
Did you make your own sourdough starter?

>>19682804
>>19682816
Not sure how much I should let it rise.
I know I'm supposed to see cracks on the top and 6-8 bubble holes.
But hard to say if those bubble holes will materialize in my case and I can't exactly measure a doubling of size in this case either.

>>19682895
Not only that, I made my own rye, which I used to make my sourdough starter and red rye malt.

>>19682441

>>19681935
Trying swedish bread?

>>19681935
You cannot deceive me anon. That is a chocolate cookie.

>>19682816
5 hours proofing

>>19683038
Here's some chococlate cookies fren:))

>>19682816
5 hours proofing

>>19683096
Different angle, same 5 hours
Not sure if I should start preheating the oven and throwing this in after 45 min.
Or wait some more for it to proof.

>>19682899
>Not only that, I made my own rye, which I used to make my sourdough starter and red rye malt.
Very nice. Looking forward to the results.

>>19683100
fuck it I guess I'm pre-heating the oven and moving the bread from the warm room to normal room. Baking this at 6 hours proofing total I guess.
People still have time to chime in if this thing should proof more.

/ck/ niggas be like
>"stop eating goyslop!"
>eats literal turd

>>19683159
I'm doing AAAAAAAAAAAAAAA I'm.... BAAAAAKIIINNGG!

>>19682441
lol OP rekt

>>19683186
The only turd here is the one spread on your skin

>>19683273
bread before going in.
It certainly did rise and felt more airy. But transferring it was a nightmare. Next time putting it on the backing sheet from the get go.

>>19683303
a "lid" I crafted quickly to keep some steam in the bread for the first 10 min

>>19682441
>when Mozart played Salieri's music

>>19681935
Nobody can resist the call of the BBB (Big Black Bread)

>>19681935

>>19683312
AND WE'RE DONE!

>>19683535
other side. Now just have to wait until it cools down to room temperature.
Wrap it in plastic, and then leave it to finish off for another 24 hours.

>>19683535
Looking good bro, can't wait for crumb shot

>>19683561
That will take a while, likely 30 hours at least. Also it's pretty flat, the dough rise happened in all directions so it spread out more than it lifted. I have some ideas on how to try this again, but simplest way would be to use a vessel like most people do for rye.


It has an interesting smell as well. I don't think I'v encountered any bread that smelt quite like this.
It's hard to describe it, like mellow sweetness with a hint of sweet spices.
The aroma is verrry smoooth, with no peaks just gentle sweetness of different notes.

>>19683561
cute kit, can i save him?

>>19684713
he is beyond saving

Bread came out really nicely, absolutely fucking delicious.
Also tis not pumpernickel but good guess otherwise.

>make some bread
>source of seeds might be decently infested with ergot
>cleaned off some of it, but might have missed some
I basically make russian roulette in bread form. Dare I eat the forbidden bread?

pic related this is from 750g of kernels

>>19683535
Anon looks good but it looks like you accidentally dropped some seeds in the dough before you baked it.

>>19684881
Worst that can happen is you hallucinate and find your inner peace.

>>19684916
those are intentional, it's supposed to be a heavy seed mix
>>19684919
>worst
not by a long shot, the worst is literally death, brain damage, loss of limbs through gangrene due to cut of blood flow, vomiting, headaches, delirium etc etc etc.
Look up what ergotism does. This isn't the happy go lucky maybe have a trip shit you think it is.

>>19684881
wtf is ergot? do i have to worry about it with sunflower seeds?

>>19684938
Look it up.
>sunflower seeds
unlikely, it's a cereal grain and grass type issue.
So wheat, triticale, rye, barley, etc. That includes both full kernels and flour.

>>19682836
ask your girlfriend for some

>>19683535
Looks like something someone who ate a lot of seeds would shit out

Imagine thinking this is bread, filthy peasant

>>19683535
That's... a lot of corns.
It looks like the bottom of my mash tun after I make a 12 grain stout.

>>19685189
well I want it to be very dense and robust. pic related is what I was shooting for, I will know if I got it even remotely right after 12 hours when I cut into it and bit the crumb

>>19685199
It might wind up close... but I'm guessing with whole kernels. Your poops are going to be legendary.

>>19685218
For god sake you have teeth anon, it's not like you swallow your food whole like some snake.

>>19683535
it looks like an undigested turd filled with seeds.

>>19682920
heh

>>19685222
I didn't say your poops will be full of seeds. Your teeth don't magically extract all that fiber from the corns. You'll strip all that cellulose down as best you can, and... well... you won't have to wipe for a few days.

>>19685471
>all that cellulose
Anon I'm eating bread made from whole grain rye and whole grain rye flour. Not trees.
The cellulose is minimal makes no difference.

>>19685479
... that "minimal" cellulose, along with beta glucans are going to be incredible wadding for the explosive power of all those dextrins and oligosaccharides. If you have colon polyps, you should probably say a prayer for them - they're about to hit porcelain at mach 9.

>>19681935
>>19684832
Bruh you made pancakes with extra steps

>>19683535
I cut into it

>>19685770
Well what can I say about it.
It's quite hard to cut, and it takes about 30 seconds to chew one bite.
Which is what I wanted anyway.
But I think gelatinizing the kernels next time to have them retain more moisture would bring it back inline a bit more. Might be nessesary when using whole kernels instead of cracked ones.

Aroma is fragrant and mellow still, herbal, kinda like tea a bit.

Taste is fine, but not quite what I was hoping for. Can't really feel any sourness to it. I also didn't use any sweetener. Only salt.
Toasting it helps increase the flavor.
Having eaten two slices, one toasted and one plain. It certainly provides the chewing experience I hoped for. Though I do wish the kernels were a bit more evenly distributed.
Yeah, either gelatinizing them, or using cracked rye will probably yield the results I want.

>>19685826
>gelatinizing... cracked
Both... First one, then the other.

>>19685830
well for this one I did neither. I just soaked them for 24 hours.
How do you suggest I crack them?

>>19685833
Personally, I'd go with a grain mill, set coarse, but if you don't have one, and your local brewing supply won't let you use theirs, then quick pulses a handful at a time in a food processor or coffee/spice grinder. Then a 30-60 min steep in 155F/70C-ish water. If you're looking for a sour flavour that your sourdough starter isn't giving you, you can let your mash/gel sit overnight - it will probably pick up some lactobacillus.

>>19685593
>If you have colon polyps, you should probably say a prayer for them - they're about to hit porcelain at mach 9.
Explain?

>>19685855
>Then a 30-60 min steep in 155F/70C-ish water.
So simmer it in hot water? I though scalding it with boiling water was enough to gelatinize it?
>If you're looking for a sour flavour that your sourdough starter isn't giving you, you can let your mash/gel sit overnight - it will probably pick up some lactobacillus.
I did let it sit overnight in the fridge with sour starter hoping it would develop some sourness from the slow ferment.
I could always add lactobacillus from my kefir?

>>19685856
Whole grains, with minimal treatment that would allow for easier digestion. This bread is going to soak up all of the water it can from the bowel, stimulate mucous production to get things moving, and basically develop the texture of raw granite. When it comes out, it's taking everything out with it. It will exit cleanly, and make solid contact with the porcelain.

>>19681935
As a pumpernickel chad I would eat that and buy that.

>>19685871
Scalding/boiling, especially if it's left to sit, can help to extract tannins from the rye husks... not so great for flavour or nutrition. You could just add some kefir at every step - the lacto will compete with the yeast a little bit, but not in any real harmful way.

>>19685882
> This bread is going to soak up all of the water it can from the bowel
Better stay hydrated then!
>>19685901
I guess I can make a test batch of starter and add bit of kefir instead of water and see how that changes things.