/ck/ - Food & Cooking

>>3849467

Crumb shot.

>>3849467

Close up of one loaf.

Looks pretty good for a hobbyist. Better than I can do.

265.2% What?

>>3849485
every fucking thread

>>3849514
Sigh, lol. Every goddamn thread is true.

What oven do you use?
I've experienced a bit with sour dough bread and I was only able to get that kind of crust baking it in a pot (like the "no knead bread fad).

I've heard about putting ice cubes or water in the oven as well, but haven't tried that.

>>3849558
I think I understand the measurements, but let me make sure so I may one day try this.

The reason the percentages don't add up is because they should be looked at as "parts" instead of percentages. So you do 100% flour as one part, so let's say that's 10 cups (exaggerating for easy conversions). Then you should add 9 1/5 cup rye flour, 1/3 cup salt (oh god lol), and 7 cups water.

This would be a large batch, but the percentages are so you aren't restricted to exact measurements if you want to use a different size pan or make multiple loaves, correct?

Sorry guys. Passed out for a little while there.

>>3849485
The formulation is written in baker's percentages. Everything is expressed as a percentage of flour. It is useful because it is infinitely scalable.

>>3849667
I use a normal oven with a convection feature. I preheat the oven for a long time at 550F with convection to let the stone get ripping hot, and place a cast iron pan on the floor of the oven for the full time. When it is time to bake, I place the loaves on the stone, drop 2 cups of boiling water into the cast iron pan, close the oven, then reduce temperature to 475F with convection after 2 minutes for the remainder of the bake. I like my crust nice and dark, so that it is crisp and chewy.

>>3849697
You got it, except rye starter instead of rye flour. Baker's percentages are the best way to keep track of formulations.

>>3849913
For figuring that out without sounding stupid, I'll take a simple typo! Interesting (and delicious) stuff. Thanks for this!

>>3850001

Hah, yeah! Sorry, I didn't mean to call you out on a typo. Just wanted to make sure that, if you were planning on using the formulation, you were square on what the ingredients were. Adding an additional 95% of rye flour would make for some SERIOUSLY dry dough!

What hydration was your rye starter?

>>3850393

Great question! 100% hydration. I'm surprised it came out so damn sour, because usually i have to go with a 60-70% hydration starter to make it more sour.

>>3850567
>>3850567

sir.. I want to make my first loaf of bread, but I'm not terribly sure where to start..

>>3850647

Maybe try a sourdough first.

After all, people that thought the Earth was flat managed to make sourdough for centuries.

>>3851126

Actually, I think that sourdoughs are quite a bit more difficult to make than breads employing instant or active dry yeast for the rise. It's a much more variable process, requiring a bit of skill to ID when things are ready to move to the next step, or how things need to be adjusted to improve the loaf.

>>3850647

I would start by finding a simple recipe for an artisan french bread. Most of these recipes only employ 4 ingredients, can be relatively low hydration (read: easy to work with), tolerate a variety of working/baking conditions while stil producing an edible bread, and will give you a good idea of where you need to improve. Every time you bake a loaf, be critical of how it came out. Identify weak points, and ask yourself how you can make it better.