/ck/ - Food & Cooking

>>4695014

Looks like a log of shit.

oh god, it's so fucking good

>>4695031
It's called ciabatta for a reason. Means "slipper" in italian.

Also, u jelly.

It certainly looks... rustic.

Show us a pic of the crumb.

>>4695046
>pic of the crumb.

What's the crumb? Crumbs? I'll cut a slice right now.

>>4695046
this, crumb or no rate

actually decent for the first time if you were trying to make ciabatta

>>4695046

4/10 focus

>>4695061

>>4695061

Looks pretty dense for ciabatta, and a bit cakey from that pic. You probably didn't knead it long enough or use a high enough hydration. Ciabatta dough is pretty runny compared to other breads.

>>4695070
Did a no-knead method. Let is sit overnight.

>>4695085
Also, my camera's real shitty. Sorry about that.

man, I don't think I can eat another store brought bread ever again. There's just no comparison. Used Chef John's recipe btw.

And this is just too easy not to do. Literally just mix 4 ingredients for a minute with a spoon or spatula, cover overnight, then plop on a pan and bake 40 min.

>>4695092
I love chef John. His stuff is usually pretty great. I used his video for fondant potatoes after i saw a thread on them yesterday.

>>4695145
yea, he's great. Did this today and the pizza dough yesterday. Both are excelletn.

>>4695092
>man, I don't think I can eat another store brought bread ever again.

Wait 12 hours and your bread is stale.

Anyway, it looks shitty. Not a disaster but definitely not a good loaf. It's decent for a first loaf though (everyone without exception makes shitty bread in the beginning). Keep baking and you'll go far.

>>4695160
But that bread's burnt.

>Wait 12 hours and your bread is stale.

>implying there's any left by then

Even if there is, I'll seal it in a bag and reheat it as needed. I seriously doubt there will be much or any difference.

>>4695092
Did you use all whole wheat flour or otherwise alter the recipe? It doesn't look quite right.

I used that recipe 7 or 8 times while I was getting the hang of bread making. I fucked it up once by adding spelt and over-proofing it. It was still very flavorful from the long ferment, but it had a crust like shoe leather and a shitty crumb - I had obviously done wrong.

tl;dr: I think you fucked something up, I don't care if it tastes like taste and you like it.

>>4695160
>posts burnt bread as an example

>>4695160
>Wait 12 hours and your bread is stale.

But that's not always true. Ciabatta and baguettes go stale pretty fast, yeah; but there are plenty of breads that keep for days.

Looks better than my first. Keep it up OP, it only gets better from here.

>>4695173
>>4695181
I'm not >>4695160, but I think it looks fine. Then again, people of my cultural background like our bread somewhat burnt. Now that I live abroad, I have to ask the local bakery to "burn the bread" when I order a loaf for pick up.

>>4695181
lol, you don't know shit about bread.

Fucking wonderbread faggot.

>>4695160

Bottom does look a bit black but its still a handsome loaf, 9.5/10 would cut in half and make a very large sandwich out of.

Looks gud

This talk of ciabatta is making me crave some. I'll post pics in a few hours if the threads still here.

As ciabatta goes, uglier than necessary and too dense crumb.

As a first attempt at bread in general, decent, probably tastes fine.

>>4695259
Clearly neither do you.

>>4695014
I've tried this recipe two times. The second time i did very well. At least alot better than my first try.
The video is here
https://www.youtube.com/watch?v=YX_6l2bmvQI