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/ck/ - Food & Cooking

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5906484 No.5906484 [Reply] [Original]

Mid-week bread.

I had the rare urge to make an enriched dough, so I cranked out a super simple loaf with red walnuts, dried raisins, and dried currants. Nothing special, but should be nice for breakfast in the mornings.

100% flour (85% bread flour, 15% high extraction malted flour)
50% water
15% vegetable oil
2.6% salt
0.3% yeast
Walnuts, dried raisins, and dried currants to taste
Egg wash (1 egg, 2 oz water) for top

Mix flour, water, and oil together and allow to autolyse for at least 30 minutes. Add salt and yeast and knead for 8 minutes. Bulk retard overnight for 24 hours. Bring to room temp and allow to double. Degas, shape, and place in loaf pans. Allow to proof until doubled, then brush with egg wash and place in 350F oven for 1 hour.

>> No.5906577

>>5906484
Looks like it should taste nice. I am so not used to working with such low hydration dough! What kind of yeast did you use? f

>> No.5906733

>>5906484
>vegetable oil
>walnuts, heated and now rancid
>sweetened acrylamides

Take control of your health, for fuck's sake.

>> No.5906869

>>5906484

>no butter
>no eggs
>no sugar

It looks fairly tasty, OP, but it's not really enriched dough.

>> No.5906937

>>5906733
pleb

>> No.5907389
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5907389

>>5906577
Instant.

>>5906733
You're right. I'm out of control. I'm so sorry.

>>5906869
An enriched dough just implies the addition of sugar and/or fat, though I think most bakers consider the fat the primary determinant of whether a dough is enriched or lean. Yes, had I had a large quantity of butter or eggs on hand they would have been the preferred fat source, but I didn't. The dough was still categorically enriched.

>> No.5907400

>>5907389
Dat crumb

>> No.5907415

I just got a pretty decent zojirushi bread maker. How do I make bread that actually tastes good instead of the foul overly-moist shit that comes out with the basic recipe?

I saw a recipe asking for vital wheat gluten and i couldn't find it. Grocery stores only have regular yeast.

>> No.5907443
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5907443

>>5907415
Yeast and vital wheat gluten are two different things. Yeast is the leavener. Vital wheat gluten is used to beef up the protein matrix in the dough to support a more substantial rise. It's generally added when you're using low-protein flours, though my honest experience is that it does not create miracles: low-protein and/or high-bran flours will always producer denser breads.

Try 100% bread flour, 65% water, 2.5% salt, 1% yeast in your bread maker and see how that goes.

>> No.5907471

>>5906484
>2.6% salt
Dude wtf, isn't that a bit excessive?

>> No.5907479

>>5907389
How do you get the air-bubbles so large?

>> No.5907520

>>5907389
>that crust
>that soft interior
muh dick, i really want to try making some bread myself since bakeries here are garbage
are there rather simple breads for a beginner like me?

>> No.5907709

>>5907520
Try this book. It was recommended to me when I started out. While I don't use the method anymore, it was a good place to start.

http://www.artisanbreadinfive.com/

http://www.amazon.com/gp/product/1250018285/ref=as_li_tf_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=1250018285&linkCode=as2&tag=arbrinfimiada-20

>> No.5907715

>>5907479
air bubbles are often determined by hydration (wet doughs usually produce large bubbled) and mixing technique. Using only hands, rather than a mixer, yields a more chaotic pattern too!

>> No.5909203
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5909203

>>5907471
Good bread is salted bread.

>>5907479
Wet dough.

>>5907520
Hit up youtube for no-knead bread. It's a good way to start and produces great quality bread.

>> No.5909467

>>5907520
This recipe I've made several times and it comes out great. Very easy!

https://www.youtube.com/watch?v=YX_6l2bmvQI

>> No.5909478

>>5906484

this looks pretty tasty.

I finally ran into some rye flour.. been on the look out for a while. finally found it at the bulk bins at a whole foods. pretty damn cheap too.

looking forward to baking a caraway rye here in a couple days.