/ck/ - Food & Cooking

Looks pretty good. I've been wanting to get into bread baking but I just have not idea where a good place to start is and what kind of basic tools/ingredients I would need.

>>5154597
A basic stand mixer and a cooling rack are all you really need.

Dont waste like 300 on a KitchenAid

>>5154597
For continental breads, all you need is bread flour, yeast, water and salt, a bowl to mix them in and baker's parchment to bake it on.
For English bread, you need a bit of bicarb as well plus some sugar, milk and cooking fat (such as oil or melted butter/tallow/lard).
English country white takes about two hours to make but requires no kneading. Pane cafone fatto con biga, a southern Italian "sourdough" knock off takes 18-20 hours but also requires no kneading. These are the two easiest other than soda bread, which has a wholly different taste and texture v yeast bread.

>>5154608
>stand mixer
Not even that. No one made bread before stand mixers were created?

>>5154608
I've been wanting a cooling rack, I'll have to pick one up. Thanks!

>>5154618
Is there a brand/type of yeast that is best?

>>5154620
I was hoping I wouldn't need a stand mixer. The ones I've seen are pretty expensive. From the few times I've made bread before I enjoyed kneading it by hand.

>>5154618
What about French Bread? I, too, wish to get into baking

>>5154626
Depends where you are and what you're comfortable using. For now? Try active dry yeast. I live in the US currently and buy it from a Mexican grocer super cheap: like... $4 per 1lb package.

>>5154634
Depends on the type. France has a few different sorts of bread and I'm not sure which you mean. Baguette?

>>5154641
I-I'm an uncultured americlap and when I buy bread from the grocers, it's called 'French Bread'

>>5154646
I've never bought French bread here, so I'm not sure what sort you mean other than baguette. Long and thin?

>>5154649
Yes! Baguette, sorry

>>5154657
Those are a little difficult for a first-time baker, sorry. They require a starter and a preferment and specific shape and rolling out dough and blah blah blah. They're easy when you know what you're doing, but not for your first try.

>>5154597

Breadworld Com

Simple white bread recipe...
breadworldcom Recipe.aspx?id=235

Knead bread for a long time. Use bread flour. Let rest. Shape GENTLY and proof for 45 minutes. Those are the things that get the beginners.

For serious. Bread flour. None of that all purpose bullshit.

>>5154626
Fleischmans is available at most grocery stores and has always worked for me.

make yourself a sponge
leave it over night
make a decent loaf tomorrow

>>5154597
I know lots of people think it's unnecessarily spergy, but the one tool I can not dispense with is a good digital scale. I highly recommend the OXO brand, mine has a 5lb capacity but they go up to 11lbs.

Weighing flour is easier, faster, and more consistent than using measuring cups. For more on why that's true and why you should do it, check http://www.joyofbaking.com/WeightvsVolumeMeasurement.html

You absolutely do not need a stand mixer.

Kneading techniques:
http://www.youtube.com/watch?v=PvdtUR-XTG0

http://www.youtube.com/watch?v=1timJlCT3PM

>>5155073
I forgot about that. You absolutely need a scale. Scales are common place household items where I'm from and forget that other countries think they're fancy pants or something.
I grew up with a spring-loaded scale, but got a digital one when I moved out for uni.

>>5154667
>They require a starter and a preferment

What? No they don't. You CAN make them like that, and they would be better, but by no means do they require a starter or preferment.

>making baguette today to go with dinner
>everything going great
>throw it in the oven at 500F for 26 minutes
>check it at 16 minutes
>loaf is fucking black
>oven thermometer reads 600F
>throw it out

Fucking enraging. It's one thing if I fuck up and ruin the bread -- that sucks, but at least I can learn from it and do better next time. But when the oven fucking doesn't work like it's supposed to and totally destroys my loaf, THAT is infuriating.

>>5155123
W-what kind of oven do you have?

I thought you had to activate your starter with sugar and warm liquid.

I just saw someone on tv mix yeast, water and flour then skipping to proof.

>>5155115
A proper baguette is absolutely made that way by French definition.

>>5155147

"Hotpoint." Looks pretty old, probably from the 80s. Came with the apartment.

>>5155281

>While a regular baguette is made with a direct addition of baker's yeast, it is not unusual for artisan-style loaves to be made with a pre-ferment or "poolish". "biga" or other bread pre-ferments to increase flavor complexity and other characteristics, as well as the addition of whole-wheat flour, or other grains such as rye.

http://en.wikipedia.org/wiki/Baguette

>tfw no late night phallus
n-no homo

>>5155430
>>5155281

Additionally, on French wikipedia:

>Cette opération facultative s'appelle une autolyse.

Translates to: This OPTIONAL operation is called "autloyse."

Just got done putting dough in the fridge for its over night rise, going to punch it down and make it in to pic related tomorrow, because it looks nice
i used this recipe (plus about 1 cup of extra flour mixed in :

http://allrecipes.com/recipe/unbelievable-rolls/

pretty easy, modified it to make bread instead of rolls, because whats a roll but a small peace of bread

>>5154734
but all i used is AP
does that make be a pleb

>>5155198

There are two types of yeast, Instant, and Active Dry.

Instant yeast is meant to added directly to the flour, before adding water and mixing.

Active Dry is the yeast that "needs" to be "activated" with sugar and water first.

But, it's a bit of a myth - you don't need sugar or warm water - you can do it with just regular room tap water if you want - or go Alpha and add it directly...it'll work just the same.

This belief came from a time when expiration dates, vacuum packing, and refrigeration weren't quite up the standards we have today.

It was really just to make sure you didn't have a bad batch before you did all the work of making the dough, only to find out it was all dead yeast.

>>5155457
autolyse always makes better bread

you'll still get bread without it, it just won't be as good.

>>5155457

Bro, do you even autolyse?

Autolysing the dough is just bringing the flour and water together and letting it sit for 20-30 minutes (or more) so the flour can absorb the water more evenly. This allows the starches to swell and makes it reduces the time spent mixing the dough itself, which in turn reduces the amount of oxidation the dough will experience.

It has nothing to do with the two quotes you are referring to.

>>5154667
This is incorrect - they require no starter or pre-ferment


>>5155115
This is Correct

Bread myth central up in here.

>>5154589
Nice looking loaf, OP.

>>5154734
What's the difference between strong flour and regular?
I have some strong white bread flour.

OK, /ck/, got my sourdough starters warmed and ready to go, what bread should be made today?
(also, have bread flour, whole wheat flour, light and dark rye, with free time and food libraries nearby)

>>5156670
brotein

>>5154589
>sleepy sleep

Fag. I'm not going to do it now.

>>5154589
Op here.. Time for a sandwich.

>>5156700

Gotta chill it on a rack so that crust doesn't get soggy.

>>5156704

Awww yiss. Glorious boars head salsalito turkey and smoked gouda on home made bread.

Ya bitches mad jelly.

>>5156706
>salsalito
mah nigga

Too bad it's so damn expensive.

>>5156710

Werd homie!

But worth it. Check dis crumb brotha!

So light. Much crunchy.

Looks so good OP.

>>5156706
I've never tried the salsalito, but I love their blackened and jerk turkeys. Smoked gouda is also awesome.

>>5154734 Bread flour. None of that all purpose bullshit.

But that's wrong.
Plus, there's a few AP flours that have enough protein that they could be called bread flour, but they still have an AP label.

confirmed for only paying attention to labels.

>>5156770
Ap by fefinition has 3g protein per cup. Bread flour has 4g per cup. BY DEFINITION.

Way to be stupid wrong. The label is regulated.

>paying attention to regulatory standards

>>5156770

>Not using the highest protein content bread flour you can find

>Not using vital wheat gluten to push your bread to its full potential

>>5156957

See the king arthur ap? it has 4g protein.
https://i.4cdn.org/ck/src/1391206455556.jpg

And it's not "per cup", it's per "quarter cup"

Hudson Cream AP is another that has 4g per serving.

>>5156961

>making your bread chewy as fuck
>on purpose

They're called bagels.

>>5155123
>500 degrees F

>>5156963

Oh really... Perhaps youd like to show on the label where the fda has allowed hudson to use the phrase "all purpose"

Oh thats right.. They have to call it a cream flour, as if thats even a thing outside of trendy hipster fucktard circles.

>>5156706
how dense is this bread?

Alright, guys. Say I want to start baking outside of the square bread pan. What should I get? I've seen recipes that recommend a dutch oven, and op there seems to be using some kind of baguette cooking rack which I've seen at BB&B

>>5156957

This is incorrect.

There is no legal standard for calling a flour AP flour or Bread flour - that's up the to the the company selling it. They have to tell you it's wheat, whether hard or soft, red or white, spring or winter, and the standard enrichment almost all commercial white flour contains.

But one company's bread flour can work just the same as as another's AP flour - it depends on the quality of the flour itself, but that all has to do with the growing which I won't get into here.

But say between 5 different bags of flour all labeled AP, they will all have a similar protein content because that's what bakers expect an AP flour to have.

But it's up to the baker. Many bread bakers, or at least the good ones, will blend flours together to find a balance instead of using all AP or all Bread flour to get something unique. Momofuku Milk Bar for example, they use King Arthur Bread Flour for some of their cakes and cookies.

>>5156706
jesus fuck that looks amazing

>>5157081

The Dutch Oven is the best way to get hearth style bread at home, and is what I bake all my loaves with.

The biggest thing about baking at home is producing steam - the dutch oven is the best method because all the moisture in the bread being baked out stays trapped and circulates around the bread.

As you dig around for info you'll see a few different "best" ways - just find what your comfortable with.

>>5156961

This is incorrect.

>>5157111

Find a bag labelled all purpose that doesnt have 3g per q cup then. You wont be able to. The previous suggestion of hudson does not even call itself ap.

You cant do it because the manufacturer would have the fda 20 ft deep in their ass within a week of doing so.

Labelling of food products is heavily regulated by the fda, and flour processing and labelling is one area they are extremely strict in.

Read 21 cfr 137 sometime.

>>5157133

1/10

KA AP clearly says 4g on the label. I'm not even gonna take a picture to prove it, because you got such a low rating.

>>5157133

That's because flour is fucking flour

ever notice all the different sugar brands have the same calories fag?

And also there is a difference between quality of protein and quantity of protein. That is why AP and Bread flours aren't exactly different.

fag

>>5157141

0/10

4g per q cup is 3 g per q cup plus some. Dont be fucking retarded.

>>5157133

This is incorrect

>>5157150
This is correct

>>5157133
>>5157141

Op, here. It doesn't really matter guys.

If you are baking bread, and just starting out, as the original advice was made, then using bread flour will help the novice baker get a better guaranteed rise.

Some ap flours wont even make good cookies or cakes, so i think its good advice.

>>5157155

Flou isnt flour.. There are different grinds, ash content, protein content.

Some flours include other parts of the wheat, or come from entirely different types of wheat.

Anyone saying flour is flour is dead wrong.

Even the time of year and region where a crop is grown will have massive differences in what the flour is composed of.

If flour just "is flour" then it is due to fda regulation 21 cfr 137 that forces flours sold in the US to meet strict ash, protein, grind, content guidelines

>>5157174

Even the fda has guidelines for at least 14 different types of flour under 21cfr 137

>>5156224
they turned out great just wish i could take pic

>>5157457
Congrats.

You dont even have a potato?

>>5157457
Did u eat them all instantly after they finished baking?

I hate when i accidentally the whole batch.

>>5156713

Oh my!

Anybody have any bread recipes using a stand mixer?

I was going to use a standard white bread recipe and instead of kneading for x minutes, I was going to run the mixer on medium low with the dough hook. Rest dough, punch down, loaf shape it, put in greased pan, let rise for a bit, throw in an oven

>>5157524
You can adapt any recipe. The dough hook will do the kneading. Though most mixers knead at medium-high for at least 5 minutes.

>Pick up baking in my spare time, was never that good at it but got pretty efficient at most things
>Make awesome bread all the time
>Mom constantly buys me "bread mix" boxed products from all kinds of companies
>The "mixes" are usually just pre-measured flour/sugar/salt and a package of yeast
>Remember the names and check their prices at the store, some of them are almost double the price of a bag of flour alone
>For about 10 bucks you can get enough flour, salt, yeast and sugar to make 4x as many loaves as one "mix"

I appreciate it and all, some times the breads can even be pretty tasty, but there is just no reason for her to buy them for even.. especially when we are usually tight on money and these fucking things are like 5-8 dollars.

This is a bread I made a while back, it's was really good. Used the bread pan to make it more shape-ly for sandwiches.

>>5158246
>>5157524
Whenever I see a recipe say "knead on the dough hook" I literally don't know what they mean.

My doughs sometimes just stick to the hook (if it's a stick dough) and doesn't knead it at all because it isn't actually moving it because it just sticks to it. Or it just picks the entire thing up and basically rubs the outside edge of the loaf around the bowl instead of kneading it that way either.

Whenever the loaf forms I just take it out and do it by hand. Or turn on my mixer high as fuck to make it almost literally pulverize the dough, otherwise my hook doesn't do dick.

>>5158246

Negative. Kitchen aide recommends low speed to avoid damaging the machine. Most recipes will call for 6 to 10 minutes on low.

>>5158269

Seriously, you should never run dough at high speed.

>>5158258

This is so true.

Its also painful to go to the grocery and see fresh bakery bread for 4.50 a loaf, when you know you could do that for .50 cents of raw materials, if not less.

>>5158347
By me, a bakery loaf is about 3 bucks, which is an ok price if you're picking one up to just use for a party or something, but there is honestly no reason to ever by the premade shit.

>>5154589

Kicked off some no-knead bread to serve with dinner (spaghetti) tomorrow watching the Super Bore. Also kicked off some 24-hour 1/4 tsp yeast pizza dough.

>>5158387

Friend is making chili.

I am going to throw a jiffy cornbread mix and betty crocker yellow cake mix together as a side for the chili.

I'll be damned if the super snore gets anything more than boxed quick breads out of me.

>>5158404
>jiffy cornbread mix and betty crocker yellow cake mix together

BRILLIANT!!!! gotta try that

>>5158407

I dont know where i got the idea... Someone mentioned it to me a couple months ago and i've been waiting to try it. I'll report back and maybe take pics.

>>5158407
Holy fuck

>>5158407

This is two 5*9 worth of jiffy corn muffin mix + betty crocker yellow cake + a can of corn + 1 tsp of salt.

Really good.