/ck/ - Food & Cooking

My 2nd loaf exploded, but next time I'll use a sharper knife or razor to make my cuts. But I'm pretty proud, this was my best attempt so far on making bread, as well as my first time using only salt yeast flour and water.

This is the recipe I used, starting with 4g of yeast and measuring from there.

>>5340662
recipe? process?

>>5340667
i use a straight razor lol. same thing as a lame really

Update: opened the bread up, was pretty dense. After thinking about it, I think I over kneaded the dough. I left it in the mixer for ten minutes, and then when I tried shaping them, I remember it was really tough to get them to stretch, and if they did it would tear. But it's a learning process!

They still taste great though.

>>5340767
don't think you can overknead it. maybe it needed more of a rise. nothing wrong with dense bread though

>>5340780
hmm, maybe you're right. I got tired last night and just threw it in the fridge to rise for the final proof. Should I have left it out at room temp to ride even more?

>>5340780
>don't think you can overknead it

>>5340838
this
a thousand times this

OP thanks FF for bread but doesn't seem to remember his dozens of warning about over kneading.

Is this good bread or bad bread?

I hear people talking shit on bread that it's super bad for you and stuff, is this home-made of just flour+water+yeast+salt good for you? >>5340670

>>5340991

Your question is impossible to answer. "Good for you" and "bad for you" are based entirely on your individual health needs.

As a rule, white flour generally isn't the best thing for you, as it's a simple carb and spikes your blood sugar, among other things. I would say (not any sort of health professional, here) that a slice or two a day won't kill you.

Of course, it's probably far better for you than any supermarket-tier bread (even from the supermarket bakery), as those breads generally have sugars, preservatives, coloring, etc etc.

>>5340662
>>5340667
Looking good, man.

You can control bread expansion by proofing longer, slashing deeper, or slashing more.

60% hydration will produce a relatively fine crumb, even when all other variables are ideal. If you want the big gaping holes and rubbery texture of a bread like ciabatta, you'll need to increase that number to 80% or so.

>>5340991
Refined carbohydrates are not ideal. Bread flour is a refined carbohydrate. With that said, anything in moderation is okay. If white bread makes you happy, then eat it. Just don't down an entire loaf.

If I'm targeting a healthier loaf, I will often rely more heavily on whole grain flours and will add in things like nuts, seeds, grains, and dried fruits. Even then, moderation is key.

i made that

>>5341491
Hey dude, didn't you up some vids to youtube? I was actually looking for them the other day and came up with shit.

Am I crazy or could you link me to one?

>>5342985
BUMP

Any of you know where FF's jewtube vids are at? I'm not asking much.

>>5342985
>>5343284
I only posted one. Med school got cray, so I haven't had time to do more.

http://youtu.be/MJGqSC2RpD8