/ck/ - Food & Cooking

what are you making

>all of those beautiful white ingredients
That yeast better be there to cut the grass or it's going to find itself in in a tree

Do black people eat white flour bread?

>>20019447
Chili

>>20019453
wtf

>>20019455
it's vegetarian chili

Few tablespoons of water and milk, couple tablespoons of flour, stirred on low heat till thick.

Gotta let it cool now...

>>20019447
Mustard gas

While we're waiting...

2.5 cups bread flour, 2 tbsp dry milk, 1/4 cup sugar, 1tsp salt, 1tbsp yeast

Half a cup of milk, half a cup of melted butter, 1 egg, and the paste just prepared

Gotta keep kneading... no bread machines in this house.

Uh oh... is it going to rise evenly?

>>20019534
We should hope so, milk breads form a very nice crumb

Well that should be good enough, but now it's gotta rise. Never made this before... hope it's warm enough inside to rise nicely.

>>20019562
this doesn't look anything like chili

>>20019618
I like my chili extra thick.

>>20019442
bread should be 4 ingredients what is all this other shit

>>20019624
you're full of shit

>>20019705
I took my psyllium husk today.

>>20019642
It's not regular bread, and it's going to have some kind of glaze or filling judging by the ingredients

It's coming along... sorta... I think I'll let it rise a bit more.

>>20019778
Looks like it needs a little more kneeding

>>20019789
It's probably just rising slow because of the temperature. I'd raise it but my heater is broken.

Seems to becoming along better now... I'll give it just a bit longer. Might be time for another beer.

Enough waiting, back to work.

I'm a master chef and making bread is fucking hard. Probably the hardest thing to do in a home kitchen. When you're in a commercial setting its easier because everything gets done in advance, it gets to the right temp, recipe is honed based off your available ingredients, and commercial equipment really helps with this stuff. But if you're going to be making a random loaf of bread at your house and don't want to have already thought of all that stuff 8 hours before, then its just tough.

Just switching out to a different type of bread flour can blow up your recipe and lead to multiple failed loaves.

Posting in good bread

https://youtube.com/shorts/7thiBB1EvtQ?feature=shared

Just kidding, time to wait another hour.

>>20019535
>no bread machines in this house.
sent that hunchback breadanon flying

Don't know why it's got all these little bumps, but I'm sure it'll be fine.

>>20019818
Not that anon, but you can use the oven with only the oven light on (no heat) if you need someplace warm to proof your dough. It's a surprisingly big difference, especially on cold days.

Also your dough looks slightly underdeveloped, but it's probably fine since enriched breads don't usually need a ton of gluten and the butter and milk interferes with gluten formation to begin with. You'll end up with a more tender loaf if things work out, and you'll end up with a brick if they don't. Good luck, OP.

>>20019938
Softer is the plan.

While we wait. 5/4 cups flour, pinch of baking powder, 2/3 cups melted butter, 5/8 cups sugar, 1 egg, and (optional) flavoring. I'm using maple and vanilla extract. I've never used maple extract before, so I bought it on a whim. Honestly, some juice concentrate and/or lemon zest would have been a better idea.

Ended up adding another few tablespoons of flour. I need it to be mouldable.

Now ain't these some beauties? I got a good feeling about this.

Oven to 350...

>>20020048
Ah, this is gonna be those crackle buns, aren't they

Flatten out and cover. And remember, "uneven" is just another word for "charming".

>>20020099
Did you grease the sheet beforehand? Or is it a non-stick surface?

>>20020100
I greased a little, you can probably see the butter here. But it's also nonstick.

A few cuts for good measure...

A little sprinkle of sugar, and into the oven we go. I'll start at 25 minutes and see how it looks then.

>>20020124
>A few cuts for good measure...
are you just cutting the topping?

You're either making bread or some very, very boring cookies.

>>20020146
Basically, yes.

Need to clean my oven window...

>>20019883
>I'm a master chef and making bread is fucking hard.
I'm a master chief and I agree

My excitement isn't the only thing growing...

>>20019535
I just recently started making bread. What is the purpose of kneading? Develop gluten and make it less sticky?

sneeding

>>20020195
no you aren't

>>20020193
You'd have to ask the master chief for details, but it definitely makes it less sticky and more... one stretchy whole, instead of like a lump of hard batter that easily tears if you press it.

25 minutes in, some hints of brown, gonna let it go another 5 minutes. I'd rather overcook it a little than undercook it.

>>20020188
If you got a spray bottle, try spraying the buns with a little water while baking.

And wa la, just like my Japanese animes.

Hmm... looks like the topping needed more flour, or something else to keep from sagging. But the real test is the taste, and that will have to wait for it to cool down a little.

>>20020193
you knead to develop gluten, mix the dough more thorougly, normalize the temperature for an even rise, raise the dough temperature if you hand knead and help you incorporate oils into the dough if you need it. you don't have to do it and can instead use the no knead method as gluten develops even as the dough rests or fold the dough several times during the first rise which achieves a similar effect with less effort and more benefit. you can also double up on those methods and knead it well and then fold it to normalize the temperature and build up more strength and tension in it.

i personally use a hand mixer with the dough attachment and then just shove the dough into the fridge or freezer after the first rise and dividing it but i'm no master chef and only make pizza

>>20020240
try this cookie recipe, it's my goto. mix 100g of softened butter with 180-200g of sugar in a bowl until the sugar is no longer loose with a fork or a spatula, then add 100g of milk, 1 egg and 400g of flour with 10g of baking powder, then mix and press together until it becomes a dough. everything cold is fine and i usually pop the dough in the fridge for a few minutes to chill it a bit and make it harder.

then roll it on a greased surface with a greased rolling pin until it's about 1cm thick, cut into pieces and put onto a baking sheet. bake at 350f for 15 minutes or until the edges on the bottom start becoming slightly yellow or brown. it's better to underbake than overbake them because they can dry out a bit and be fine but they'll be too tough if too dry.

>>20020240
Less flour

I have no idea what you made, but you should have done it in 2 batches.

>>20020240
What are the name of these buns?

>>20019442
meez ahn plahss

Oh my, this is damn good. Already polished this one off. Not like I've got anyone to share them with...

>>20020273
My old notes told me to use less flour, but I wasn't able to work with it without adding some more. I probably could've just refrigerated it for a bit to make it more solid...

>>20020281
メロンパン (meronpan).

>>20020310
So after having tested them do you think you still should have switched out the maple extract for some other flavor?

>>20020310
>>20020240
Looks good.

>>20020062
These are going to be some mighty morphing power buns and form a single loaf.

>>20019818
>It's probably just rising slow because of the temperature. I'd raise it but my heater is broken.
**Pro-tip, anon: put it covered on the oven with the oven off, but the light on.
That looks like some good chili so far.

>>20019818
>IN the oven
fuggin' sheeeeeit, muh-fugguh, dang-ol' burbled-shlicken-frapp

>>20020310
this isn't chili

>>20020325
I added 1 tsp maple extract and 1/2 tsp vanilla extract, and it is not bad at all. The maple flavor is present, but not overpowering, and without that awful "fake" flavor (for lack of a better term) that plagues some extracts, like lemon. I have no regrets about my choice and would use it again. The topping doesn't need to be kneaded all together, so next time I would probably try to split it into smaller portions and try different flavors in each for the sake of variety.

>>20020355
Not enough beans?

>>20020367
That is some nice browning on the bottom. How sweet is the main part of the bun itself compared to the topping? Is it similar to a yeast doughnut?

>>20020367
fuck you

>>20020398
It's hard the isolate the two (I say as a piece of the topping falls off... needs less flour indeed), but most of sweetness is derived from the topping. The bread itself is certainly on the sweeter side but the topping overpowers that. Basically what you'd expect given that the bread has 1/4 cup sugar whereas the topping, despite being much smaller in volume, has 5/8 cup sugar.

>>20020440
Oops forgot my avatar, I mean pic to prove that I'm OP.