/ck/ - Food & Cooking

I only make simple white bread.
I also don't know any other recipes, if you have them, could you post them?

>>3993156

I'm happy to share any recipes. Are you comfortable with using baker's percentages with a scale? That's how I record all my formulations, since baking by volume is inherently inaccurate.

so would you say it lasts you the whole week? any tips for someone interested in baking bread for the first time?

Quick question, what size of mixer do you use, if you use one? Also, what amount of bread dough would you reccomend making per batch (ie. 3 lbs, 1/2 lb, etc.)?

>>3993161

I bake a lot of bread on Sundays. Like 6-8 loaves at a time. We only keep one, and I sell the rest. The one that we keep usually lasts through Thursday or so before it's too stale. We keep the loaf wrapped in linen out at room temp with a sacrificial slice at the end that keeps the cut surface of the remainder of the loaf moist.

I think the key to getting started with bread is just having fun with it. You have to enjoy the process more than the outcome, because the first couple loaves are rarely exceptional (though they are almost always edible and enjoyable). Pick a very simple recipe (flour, water, yeast, salt) and remember to knead a lot, let it ferment and proof long enough, slash it nice and deep, and bake it in an oven that is nice and hot. There are a million other tips and tricks that can be used to incrementally improve the quality of the product, but they are immaterial to a beginner.

I made a 30 minute video that gives a good overview of my whole process. It's a little advanced for a beginner, but it will show you how I bake my bread. You can find it here: http://youtu.be/MJGqSC2RpD8

>>3993166

I have two mixers. For 2-3 loaf batches, I use a KitchenAid Professional HD. It's old and beat up, and it sounds like it's going to explode at any moment, but it's still working after 6 years of heavy duty use. For larger batches, I use an industrial Hobart A200.

I like to bake lots of loaves at one time because it enables me to try different shaping methods and slashing patterns. With that said, unless you're going to freeze some or give some away, there's no point in making more than 2 moderately sized loaves, which requires maybe 3 lbs of dough.

>>3993175
Thanks mang. Now the pressing question; Care to share some recipes?

>>3993185

Always. I keep my recipes in baker's percentages, though, so you'll need to do the conversions to volumetric measures if you don't have a scale.

A really nice, simple white artisan loaf would be the following:

100% bread flour
60% water
3.0% salt
0.9% yeast

>>3993202
No problem, what kind of scale would you reccomend?

>>3993213

I use two different kinds of scales. For large measurements, I use a scale that only measures to tenths of grams/ounces. For smaller measurements (yeast, salt) where I would like more accuracy, I use a scale that measures to the hundredths.

I don't remember, OP: are you the pleasant married ginger tripfag who kindly posted that YT vid? I forget if it's Fuck Flour or Yeastman who did that.

>>3993215
Man I've been waiting to come across a thread of yours for a while. I loved the 30 min video you made for the last one I was in.

but here's my question. How can i make a better pizza dough? I used to use just white bread flour. but lately Iv been using a mix. I use some king Arthur white whole wheat, some regular bread flour, and some rye flour. I also add in basil, oregano, thyme, garlic, brown sugar, and a bit of kosher salt. I knead the shit out of it with a kitchen aid artisan stand mixer then retard it in the fridge for 2 days. pull it out let it sit for a bit then shape and bake on a stone at 450.

Its good but the flavor is just kind of ehh. I want some mouth-gasm inducing crust. I figured you would be the guy to ask.

Hey fuck flour, how's it going?

I'm doing a basic pain au levian today. Just got my new shipment of flour in, 50# sack of high-extraction type 70 flour from Central Milling.

Bread is a previous loaf I made a few days ago, SF style sourdough.

>>3993252

That's me. Though I would argue I'm only half ginger since the beard is the only red hair I have.

>>3993257

The "perfect" pizza crust is so subjective, it's hard to know what it is you're looking for. I keep my crust very, very simple:

100% flour (90/10 bread flour/whole wheat)
75% water
3.5% salt
0.3% yeast

I knead it until windowpane, then let it slow ferment at room temp until just about doubled. I think the real key, in my mind, is what you do with the dough post-ferment. I make sure to degas and shape each portion into a very firm boule. Then I let it proof until doubled and full of air. Then, very carefully, I lift it up and stretch it to where it's paper thin in the center, but has a substantial crust (with lots of air still in it). It produces a pizza that has a nice, airy crust with a very crunchy and light center. I recently made a double pie, which blew my mind. I basically stretched two doughs, and then put a very light coating of tomato sauce and some chunks of home made mozzarella in between them. It produced a really exceptional dinner.

>>3993323

Very nice. Sounds like great flour. I've been trying to locate another supplier for bulk artisan flours here in Los Angeles since the last one was purchased by Sysco (boooooooo). I like Central Milling's catalog. How much did it cost to have the bag shipped?

Your breads always have the best crusts. Looks delicious.

>>3993149

Bread Jesus is backkkk!!!!

Fuck Flour - sup homey - question ... my sourdough starters always begin well, but fizzle out after a day or two (i keep them fed and in a warm place).

what do you suggest as a proper container for the initial creation of the starter, and what techniques/additions after it starts to get bubbleh.

thx man!

>>3993336

I live in Oakland, so I have an agreement with a local bakery to piggyback my order onto theirs. If you talk central milling directly they may be able to tell you a bakery in your area that uses their flour, then arrange a pickup from them.

Pic is mixed starter monkey bread.

>>3993215
>>3993323

The bread gods grace /ck/ again.

I've been waiting for another FF thread. One reason being so that I could request the link to that youtube video you put up. I saw all of it once, but it's long gone from my browser and yt history. So can I get that link?

>>3993340

Hah, I don't know about Jesus. That's pretty hefty. I still have a LOT of learning left to do with my breads.

What do you mean they begin well and then fizzle out? A good starter takes 2-4 weeks to mature before you can bake with it. With my starter, I follow a pretty straightforward process. On Friday night, I pull it out of the fridge. Then I feed it saturday morning, saturday afternoon, and late saturday evening at a 1:2:2 (starter:flour:water) ratio until I have the proper quantity. I pull some off of the last feeding and put it back into the fridge for next week. The rest is ready to be used for baking early Sunday morning, with any extra being used for sourdough pancakes or in my dogs' food. I don't like to use starters straight out of the fridge, so I do the multiple feedings to bring back some activity.

>>3993353

I miss being able to receive commercial shipments. I ran a catering company for a while, and picked up all sorts of fun things for use in the home kitchen. I could probably contact a few of the bakeries I've consulted with and ask them to add my order on to theirs, but it seems unprofessional given my relationship with them. I'll probably just keep bothering the local distributors for cash & carry.

>>3993358

http://youtu.be/MJGqSC2RpD8

>>3993374

when i begin the starter, the first couple days it's bubbly and begins increasing in volume ... i scoop some out, feed, scoop some out, feed, etc ... but by day three it stops bubbling and nothing more happens. i scoop and feed for a couple more days and still nothing :(

and what would be a good container to start/maintain a starter with? just a plastic container with lid?

>>3993393

Your starter begins bubbling immediately after starting it from scratch? What are you using to start your starter?

I just use a plastic or glass container for my starter.

Also, for the pizza question someone asked: Here's the recipe that I use (when I do yeasted pizza crust)

Pizza dough (makes 2 pizzas):
500g bread flour
330g water
1/4 tsp Active dry or instant yeast
10g salt

Mix dough together, kneed until silky smooth, divide into two pieces, form into tight boules and wrap in oiled plastic wrap. Place in fridge for at least 8 hours (make the dough the day before) and up to 3 days.

The day you're planning on baking, take the dough out of the fridge 4 hours before, let rise a bit before tossing. Keys are hot pre-heated oven, proper shaping, and some form of stone on the oven.
150g water
pinch of

>>3993426
I've cooked enough pizza failures to know that crust is shit.

>>3993426

Ignore the last bit about the water, wasn't paying attention when I was writing the recipe from my notes, almost posted the poolish version instead of the long-bulk ferment version.

Yes it is a kitchen sink pizza. yes it has pineapple, deal with it.

>>3993428

Crust looks pretty good to me...

>>3993428

um. you're retarded then? the recipe is one that is published in a very well respected bread book. "Artisan Breads across America."

>>3993438
That doesn't make it good. It also doesn't mean you baked it correctly (which can clearly be seen by everyone on this board).

>>3993442

uh huh. 0/10

>>3993421

it's already bubbling the day after i've left it sit by the window.

i usually do unbleached flour, water, and a little bit of honey. incidentally, i'm on well water (we have a Culligan water softener) ... any issues with conditioned/softened well water and breadmaking?

>>3993386
Thanks for the link. I won't lose it again. Bookmarked it.

>>3993386

I don't think it's that unprofessional, I mean, you're contacting them as an individual, and you're paying for it/picking it up (I pay $40 for the 50 pound bag). Bakers around here are pretty friendly with that kind of stuff. The flour company is the same one that Acme and Tartine use.

pic is orange sticky buns

'dat bamp ...

>>3993451

In theory the water softener may be making it inhospitable to microbes/yeast, but that's unlikely. The real trick with sourdough starter is to just be patient. When I start a new one, I feed it every day for 1-2 weeks until it's doubling reliably in 3-5 hours at the right ambient temperature. Then I switch to feedings every time it doubles. Every time I start a new starter, I get to the point where I think it's never going to work, and then magically it does. I think starting a starter with rye or whole wheat also gives you a jump start.

>>3993506

Oh, no, I don't meant that it's unprofessional to do that in general. Only that I wouldn't feel right asking bakeshops that are clients to do me that favor. It feels as though it breaches the consultant/client relationship that I have with them. Any other bakeshop and it would be fine.

>>3993426
Thanks man, I was the one asking about the pizza.

Ive just been flying blind and experimenting with throwing stuff in to see how it comes out. thus the weird mix of 2 cups white whole wheat, 1 cup white bread flour, 1/2 cup rye flour.

I'm just looking for a fluffy crust with a little flavor to it. but i have another question for you or fuck flour. What are the pros and cons of either adding more yeast or adding baking powder for more lift? also what about adding vital gluten to speed up the kneading, good bad etc?

>>3993637

I think that experimentation is key to baking bread. A lot of people think that good bread is about very strictly following a formula, but I don't agree. If you have the basic technique, then you can be fairly liberal in how you approach formulations. So good on you for having fun with your food. I can't tell you how hard it was to get my undergrads to do the same thing in their food chem class. Nobody wants to move out of the box.

In general, more yeast will produce a faster rise, but won't allow the time for flavor extraction from the dough (via enzymes in the yeast, various bacteria, and flour). Less yeast will rise much more slowly, but really allow flavor development. I wouldn't make a pizza with chemical leaveners, personally. I only add vital gluten when I'm using flours/grains that are low in gluten, and still want to have a strong rise. For example, when I make a bread that has a lot of amaranth and quinoa flour, I'll add vital gluten to make up for the fact that they are gluten-free, and will produce a very dense loaf on their own.

>>3993802

Alright, the bake is done. A little overdone, but delicious!

Crumb shot inbound.

>>3994791

And more.

>>3994794

Aaaaand, the crumb.

>>3994791
holy fuck

> mfw can't tolerate gluten

did you crush the nuts before you added them to the dough?

>>3994796
Looking goodddd
Can't wait to try out bread baking as soon as I can get my own place.

>>3994812

Negative. The mixer does that on its own during the mix process. I add them after the dough is fully formed, and then mix till distributed evenly. In the process, a lot of nuts are broken down.