/ck/ - Food & Cooking

>>20265316
Teach me your ways, drier bread anon.

>>20265316
nice OP. love me a nice crusty sour dough

why not just add some lemon juice to bread dough if you want sour taste

>>20265325
Storebought sourdough literally does just add vinegar to normal bread made with instant yeast and it tastes inferior to the real thing. Plus, there are health benefits to the fermentation process that you miss out on when using instant yeast, such as lowering phytate content significantly which makes the bread more digestible and the nutrients more bioavailable.

>>20265382
That's weird. My local supermarket has a bakery inside, and if you check the ingredients they use actual starter. I thought bakeries and butchers inside supermarkets were standard. Sucks that you live in some third world shit hole without bakeries.

>>20265319
>>20265322
ty(:

idk what advice to really give, except to use rye flour as your leavin, do you best to keep starter and room temps at 75f-80f & follow this format

>>20265316
Nice, toast bros we about to eat good v2.

Is that a Count Dooku style bread knife?

>>20265413
I'm in the US, we have bakeries in every store here, too. But ingredient labels aren't always completely honest regarding the full picture of how the food is made.

https://traditionalcookingschool.com/food-preparation/is-store-bought-sourdough-true-sourdough-aw057/
>Many store-bought “sourdough” breads use just a small amount of sourdough starter and throw that and other flavors in there to give the bread a sourdough taste — while the action of rising the bread is done with commercial yeast.
>Other store-bought sourdough breads might be leavened through sourdough, yet not long enough or only some of the flour was combined with the starter — which means the bread is not as nutritious as it could (and should) be.

I'm not saying it's impossible that the bread in your store bakery is legit, but you really can't know unless you actually ask the bakers about their bread-making process. I just tend not to trust stores to actually prepare anything in a truly traditional way.

>>20265413
What they likely have is a tiny batch of starter in a plastic container and they use small amount of that relative to the mass of the finished dough and use dry yeast with it.

>>20265435
>>20265435
lol nah, just some random budget bread knife i got at my dads while moving out years ago.

Hoping i get a nice one for my birthday this summer.

pic rel was v1. Butter was the enemy during the bulk fermenting

>>20265466
>>20265472
Damn, that's a shame. I haven't bought my bread from the store in a while, but I do remember it using starter. Homemade will always be better anyways. Time to bread post.

>>20265534
leaving bread to rise in a fridge isn't that difficult or heavy on manpower so thats prob pretty normal for most places that have fridge room for it

>>20265316
looks gorgeous anon

Making progress bros

>>20268023
That’s a very handsome loaf.

>>20265479
Any plans for a v3? V2 definitely mogs v1.

>>20265316
test

>>20265316
Use less oil when shaping and proofing, you shouldn't be getting those dark interior seams

>>20268023
What a baller rise & ear, how was the crumb?
Reminds me of my Stout loaf!
>>20268300
I dont use oil. That's my cinnamon/brown sugar mixture laminated in the loaf

>>20268261
>>20268921
Thanks. I've been getting decent ears on my loaves recently. Here's the crumb. I was trying some different mix ins and this one was some oats/flax/chia. Turned out nice and chewy. Currently proofing another loaf.

>>20269131
How do you bake it? On a sheet? In a cast iron something? With steam?

If I want to make sour dough how much vinegar should I put in the dough per 1kg of flour?

>>20269148
Dutch oven @ 460 with lid for 20, lid off for 15. I've noticed the bottom of my leaves get dark quickly, so I started tossing a few sheetpans on a rack under the dutch oven to absorb some heat which has helped. No steam added. Pic rel, feat. current loaf being baked. Looks like a big ol ear again which is cool.

>>20265316
Looks like you could've kneaded it better. Not bad, though. Keep it up. The best way to get good at making bread is to make more.

>>20269149
You make a levain without any vinegar.

>>20269149
Vinegar makes English muffin bread, not sourdough

>>20269224
v nice v nice, what's your recipe? This one has been my go-to

>>20269453
I make smaller loaves following one of chainbakers sourdough recipes. See pic, no crumb shot yet, gotta cool. My go to loaf is 240g white bread flour, 50g rye. Do you like the einkorn in yours? I've been eye balling some of those 6/10 seed mixes King Arthur has. Maybe trying something with durum.

>>20265316
fucking hate bread and all oven related cooking
it's takes too long and made my gas bill almost double

>>20265316
What are the shit stains? Did you wipe your ass while kneading?

>>20269524
>I better get a gas powered house so I can avoid using gas to save costs

My sourdough bread book has this guide for the starter
>day 1: boil water to remove anti-bacterial tap water shit
>add 90g of 27c water into a 1Liter tall glass container + 60g (rye) flour, mix it and close the lid and leave it in a warm environment
>day 2: if the fermentation started it should smell sour and have bubbles, if not leave it for another day. If its alive add same amount of water & flour as before and mix it up
>day 3: repeat the process of adding water flour and mixing it, cover it and leave in warm place

>day 4: take a new glass jar, add 30g of the old bacteria farm, add 60g flour (40g wheat/20 rye), 60g water. close lid + warm place
>discard the rest of the original starter or use it for pancakes or some shit
>day 5:another new glass jar, 30g starter, 60g water, 60g wheat rye flour. mix etc. discard rest
>day 6: now u can bake. Of the 150g starter you can take 100g to bake with and leave 50g for being a starter you keep feeding later.
>if you bake rarely keep the starter in fridge in a closable glass jar

Here's the crumb shot for
>>20269518
>>20269224
3 folds 30 mins apart, 3 hr proof, preshape, 20 min rest, shape, 1.5 hr final proof.

>>20269545
in my defense I use wok everyday

>>20269518
Einkorn and Spelt always adds a little extra something to my loaves, always good to have.

>>20269730
Your process is pretty much exactly like mine, except I overnight my proofs in the fridge.

Good shit my guy

>>20269852
Slightly undercooked. Looks gummy.

>>20268261
If someone requests another sweet loaf, then yeah

>>20269879
Not wrong. I was learning lamination during that time.

That loaf taught me the importance of needing my inclusions to be at room temp, or else the proofing process gets fucked up, which explains the underbaking under my normal baking times.

it seems like people associate sourdough with this >>20269925 shape of bread

why not make brioche buns out of sourdough?

>>20269931
Becuase i own a boule & batard banneton, it's important in my proofing process as well.

I'm sure brioche buns have a different process which i don't use

>>20269931
I frequently make this which is essentially brioche bread as it contains milk, eggs and butter. Based on sourdough. It's a bit rich though for every day bread.

>>20265466
A LOT of the bakeries in stores don't make shit - the bread loaves come to them, frozen, in boxes of a dozen. They just pop'em in an oven. I'm not saying they're bad - some of the sourdoughs and ryes are fucking excellent.

>>20270371
Milk bread looks so satisfying to make

>>20272019
The greatest part of making bread (other than eating it ofc) is watching stuff grow and expand into nice shapes, especially the ovenspring.

>>20272024
Oh man.. what an awesome score...

That is one thing i'd love to improve on.. I'm always playing it safe and do a simple straight score. that spiral looks sick

>>20272028
I'm miffed about it because I haven't been able to recreate it even once since. Scoring evenly in a spiral is a massive pain. Then it must also spring uniformly to look good..

This one had some too large caverns but what I strive to achieve is to have the moist parts you can see shining in this pic. It isn't gooey but the fermentation has trapped just enough moisture to make it shine and feel exceptionally not-dry.

>>20272028
Oh and I love that cinnamon swirl stuff you got going. Is it sweet like a cinnamon bun or mostly aromatic?

>>20265427
>bulk ferment 8 hours
This is why I made sourdough exactly once.

>>20272041
Yeah, oven spring has so many uncontrollable variables that it truly makes it feel like a gamble sometimes.

>>20272043
Not mine, but this pic inspired me to try it out. My attempts were >>20265316 & >>20265479

My mixture involved brown sugar, cinnamon, nutmeg, vanilla extract. Very fragrant and the taste was not overwhelming/sweet. Subtle flavor moments, which is what I prefer.

>>20272046
An alternative method i've been using is 3 sets of stretch & folds in 30 min intervals and bulk ferment for 3 hours. So reducing it from 8 to 4.5 hours is nice.

>>20272046
The easy mode is to cold ferment it over night and bake when you wake up or get home from work. I ain't getting up early to have a dough dictate when I want it done.

What are your sourdough percentages?
I usually run ~20%.

>>20272063
Starter feeding schedule ? Or Leavin prep?

>>20272065
How much goes in the final dough?

>>20272068
Leavin then (starter you feed and prepare the night before baking) Yeah mine is 20%

How does my starter look, bros? Just started it yesterday.

>>20272222
Looks alive, feeding it rye?

>>20272222
checked

Looks good, if that band is placed where it started. Hows the smell? If you have a vinegar/sour smell that is a good sign too.

>>20272228
Haven't fed it yet today. Started it with whole wheat flour and that's what I planned to use going forward.
>>20272236
The band is where it started. No real sour smell yet. Just a doughy smell for now. Hasn't even been 24 hrs yet.

>>20272222
Few hours later. We're at 24 hours now since I started it.

>>20273376
Gosh darn.

IMO, either wait for that sour smell, or a drop in growth. Then I think you'll be good. desu you may be good right now

>>20274342
I take that back... that indicates that your starter is hungry... it seems peak to use

>>20265325
Because I have a sourdough starter that’s always available and cheaper than a lemon?

>>20274417
you buy a bottle of lemon juice, not a real lemon

My bread is around 70% hydration. At one point I wasn't feeding my starter properly so I started adding a bit of yeast to my dough as well. I liked it so I still add about 1/8 teaspoon per loaf. Usually just the cheapest flour I can get, occasionally will do a bit of spelt.

>>20274799
idk looks like the flour isnt very strong and theres not enough gluten formation or its too wet

maybe you need to rise it in a loaf tin

>>20275002
What makes you say that? I like it moist and chewy. I have had a few turn out gummy in the past but not too often. I do the same thing for pizza but I'm usually leaving that in the fridge for 48 hrs.

>>20275002
9% protein is strong enough for anything.

What is the difference in taste and in general between real sourdough and jewish use of commercial yeast combined with leaving the dough for couple days in fridge?

>>20274799
>>20275166

That looks like great bread for the purpose of holding heavy sauces. I'd be happy with that