/ck/ - Food & Cooking

>>19975053
how does this even happen? temperature way too high?

super simple. basic honey wheat, add half a cup or so of warm water to a bowl, packet of yeast, tbsp of honey, mix and let sit to see if yeast is alright. add flour, ~2tsp salt, more honey is desired, stir and mix until gluten forms. let rest and hour, knead it again and shape into an oval/circle. preheat a pan on 425 while it rises again, plop on pan, put in for 19-22 minutes or until it sounds hollow when you tap the top. my go to honey white bread.

I think baguette is even easier, but you probably should work towards high hydration doughs. Try not to get the dough too stiff or too wet until you know what you're doing. add flour to the water/yeast mix slowly so you don't have to add extra water to loosen it up later.

>>19975053
Focaccia is decent, all you need is a tray.
Baguette is also very easy.
Not really a "loaf" but everyone likes a baguette

>>19975057
I just whisper in her ear about my Sonic the Hedgehog speedruns.

>>19975086
basic honey white* not, wheat. I don't recommend wheat for first time, just use bread flour. wheat flours require more attention to hydration. also, let the bread sit for 20 minutes or so after its out of the oven. will continue to cook, and if you cut too soon it becomes a dense mess

>>19975053
You can make buns on just a regular oven tray

>>19975053
Not very, just time consuming
Yes, all you really need is an oven
Your bag of flour may have a recipe for bread written on it. My go to is https://www.foodnetwork.com/recipes/alton-brown/very-basic-bread-recipe-1916079
A stand mixer will help loads with kneading, but you can go medieval and use your hands. If you don't have a pizza stone, you can put it on the floor of your cleaned oven. If no pizza paddle then the underside of a sheet pan works to get the dough in and an oven mitt can get the bread out.

>>19975053
From the the few times I've made bread I learned I need to adjust the proportion of ingredients to get the perfect loaf. I tried making the dough by hand, but I would recommend you purchase a mixer for consistency. By hand kneading takes a very long time.

>>19975109
Doesn't even have to be buns. There are plenty of peasant loaves that aren't much more than kneaded twice let to rise and dumped right out onto a floured sheet tray.
I'd bet there are several cu/ck/s who have good no knead recipes they'll post as well.
Bread isn't rocket surgery, but It certainly can become much better with experience and good info.
>>19975238
Based
>>19975250
>By hand kneading takes a very long time.
What? It shouldn't take more than 10 minutes, by the 3nd or 4th time you make it. Nothing wrong with using a mixer, but I never have.

>>19975053
you need no special tools. baking bread is great, and even if you fuck something up it's not like you overcooked a $45 piece of meat or anything. i learned to bake by taking a job as a bread baker so that's how i learned. i'm sure there's tons of good books Anons can recommend though.

>>19975265
milk and butter? soft dinner rolls?

>>19975053
get a bread maker and make retard proof bread every time in 5 minutes. i used to make all my bread by hand but i just got sick of doing it to be honest.
depends on whether you want to bake bread as a hobby or bake bread just to eat the shit. bread maker perfect for someone who just wants a mothafuckin loaf of bread with no hassle

>>19975053
>How hard is it to bake a decent loaf of bread?
Very easy.
>Can I make some without a special tin?
A cookie sheet will do.
>What's an easy recipe to try?
Bread is water+flour+leavening agent+flavouring. It's that easy. For leavening agent you have baking power, baking soda or yeast. For flavour, you want at least some salt, maybe some honey or melases, maybe some olive oil.

If you go with yeast, a long cool rise is going to give you better results then a fast warm rise.

>>19975238
>closed crumb
LMAO
FAILURE

>>19975089

>>19975053
YouTube Sullivan street bakerys no kneed bread interviewed by the new York times
it's the only recipe you will ever kneed

>>19975053
I've tried it a dozen times and it has never worked for me. I've followed various recipes but the same thing always happens which is that the bread will flatten/droop out while at the same time being too dense. I am following the recipes to the letter and weighing the ingredients to the gram with a scale, and I'm paying attention to the order you add stuff, the durations, and also I'm using brand new ingredients and fresh yeast.
I have concluded that it must not really be possible to make good bread at home like everyone pretends. You probably need those chemicals that professionals use to get a big, springy, soft product. With just flour water and yeast, you're basically just making bullshit.

>>19975053
Bread is fucking retard easy. Good bread needs a bit more practice but even bad bread is usually pretty good when it's freshly baked.

>>19976080
So you're too retarded to make bread at home, something that people have been doing regularly for literally millennia, and your conclusion is it that it must be a scam?

>>19976090
They've been eating bullshit for millennia too. I think flour water and yeast technically makes bread (I have "made bread" every time) but I don't think it's possible to make it good with those ingredients. It's going to be dense and get hard quickly.

My bread machine takes flour, water, yeast, butter, milk, salt, and sugar, and that comes out fluffy and soft like what you get at a store.

>>19976102
>It's going to be dense and get hard quickly.
wow it's just like me

>>19975053
buy a cheap lodge dutch oven and search for a fast sourdough recipe

>>19976102
>I don't think it's possible to make it good with those ingredients
Skill issue

>>19976083
this. Once you start with rye/wheat mixes, the difficulty goes up a bit (as does the flavour profile though). But normal, plain white wheat is relatively easy to learn.

>>19975053
I miss her so much bros

>>19975053
mm, medium rare bread

>>19975053
piss-easy if you know what you're looking for and can put it into words

>>19976102
the key is letting the yeast work longer. should be sitting at least 12 hours in the fridge before you move to proofing and baking.

>>19975053
If you have a loaf pan (you shoukd, its good for anything loaf shaped), try making beer bread. Its dead simple, and is one of the beat tasting breads.