/ck/ - Food & Cooking

Those fat dense logs aren't fit to be called french bread.

Probably fine bread, though, and good ear on the left one.

looks pretty good
now get out the tub of butter and stuff them down your foodhole

i see them, and they look very tasty! i would like to put some mayo on them, then some capicola, then some salami, then some soppressata, then some provolone, then some pepper relish and olive salad, then some oil and vinegar, then get some kettle chips, and then a big sweet tea and then have a meal with that bread!

>>5107802
Scoring is awful on those.

>>5107802
post recipe op

>>5107802

I call bullshit.

one half was clearly scored diagonally and the other horizontally, they're not even from the same damn loaf.

Good job, OP. Last time I made French, bread they were quite dense, but also had largeer air pockets. Damn tastey though.

>>5108376

240 g flour
1 tsp salt
1 Tbsp sugar
1/2 tsp xantham gum
1 tsp vital wheat gluten
2 tsp yeast

1/2 C water
2 egg whites (combine yolks with equal parts water for egg wash before baking)
1 Tbsp butter

mix it up, knead it for 10 minutes in a machine

let rise for an hour

punch down

shape 2 loaves the diameter of a silver dollar

let rise till diameter of small baseball bat (45-55 minutes, loaves should not deflate when handled)

score however you like

egg wash

bake for 20 minutes at 425.

usually you'd double this recipe to make 2 big loaves.. but i've been experimenting lately and baking often, which means making smaller batches so i don't waste bread and throw it away.


>>5108383

I made two separate loaves numb nuts.

>>5108401

Thanks. I have found recently that if you proof them for the perfect amount of time, the gluten will have relaxed and give you the biggest oven spring, while also not deflating. too short a proof you don't get as much oven spring, too long and you will deflate when you score the loaves.

these came out very well and once you get used to doing it.. you can whip up french bread in three hours or so.. and most of that time you can spend doing other stuff.

>>5107808

Scoring is too deep and those dense logs are burnt to a crisp.

Enjoy cutting and scraping up the roof of your mouth with that "artisinal" shit.

wouldn't eat/10

>>5107802
http://www.thefreshloaf.com/node/32371/flour-baguette

Pic related.

>>5107802
http://www.thefreshloaf.com/node/32371/flour-baguette

Pic related.

>>5109482
A properly darkened crust is the best part of bread, and deep scoring serves to increase the total surface area and therefore area for crust caramelization to occur. I pity those who cannot enjoy such wonders.

>>5107802
>>5107808
>>5107818
>>5107827
>>5107841
>>5108376
>>5108383
>>5108401
>>5109450
>>5109482
>>5109514

Guys just make sure to cook them all the way through. Unfortunately, I made extra thin french bread sticks and proofed them for the correct time, but took them out when they were light-golden not golden-brown. After using said bread sticks to penetrate my girlfriend, she got a yeast infection.

So please cook it all the way though.

>>5109525

I made the same mistake once. This is a serious concern for the home baker.

Thankfully crust browning/caramelization/maillard reaction doesn't happen till at least 300 degrees.

The inside of the dough becomes non-doughy because the gluten and starches bloom at about 180 to 190 and your yeast will die off around 140 degrees.

So if you bake your loaves to an internal temp of 200 you could have a soft crusted light golden loaf that your girl friend or boyfriend will love, and you won't have to worry about infections.

>>5107802

Chef Cain here.

My boyfriend makes the best french bread. Whenever I get home to the smell of freshly baked bread I make sure to take care of his baguette.

>>5109597

I tried that last time... I preheated the oven to 300 and put my girlfriend in. Her vagina caramelized but her labia did not brown.

>>5107802

Ya bitches just lernt bout muh french bread pb and bj.

Ya bout dis.

>>5111383

Yeah get sum booiiiiiii.

>>5111391

Awwww yissssss.

>>5109614
You have to brown the labia in a pan

>>5109614

"Instructions unclear got labia stuck in oven."

Go back to rebit.

Bout dat left over french toast.

>>5109614
You need to use cast iron or her anus won't get crispy

>>5111383
>french bread pb and bj
Get some real cheese and meat in there god dammit.

>>5107818
>tub of butter
pleb.

Stop talking like a nigger.

>>5111383
You fucked up.

>>5107802
Shit bread.

>>5107808
Great bread.