/ck/ - Food & Cooking

>>9807452
I’m the anon that posted this thread >>9805338 earlier and I never got around to posting the crumbshots before it was archived. The results where disappointing, probably should have proofed longer.

Bread bread. Post bread.

>>9807568
Second loaf was much the same.

>>9807568
>>9807606
Will you be continuing your experiments after this, Dr. Cornbread?

>>9807452
I'm about to go make some bread. Following the basic bitch bread recipe that always gets posted around here, with some slight modification since I won't be fermenting it for 12 hours:
500g bread flour
350g warm water
2tsp yeast
14g kosher salt

Makes a nice, crusty, chewy loaf after a 1 hour rise and letting it rise again on the baking sheet while the oven heats up. 450 for 25 mins for a whole loaf, 450 for 16 mins for two half-size baguettes. Won't have a crumb shot till tomorrow if the thread is still around since I have the rest of an older loaf to finish first.

>>9807611
Certainly. Maybe I’ll post a thread about making actual cornbread in the near future. I’ve always wanted to do it in a skillet, as much as I love cornbread muffins. Spoiler: I have very strong opinions about how much sugar there should be in cornbread.

>>9807646
Don't have to add much at all if you use creamed sweet corn. Also honey > sugar for corn bread.

>>9807660
Actually I’m of the opinion that you should never use creamed corn to make cornbread, and that you should use no more than a teaspoon of sugar at the very most. Cornbread is a savory bread.

Fucked up a sourdough starter last week. Won't be starting another until after the holidays, feelsbadman. Anybody got a good bread recipe for a dutch oven? Also I am only able to use one hand right now, fucking blows.

>>9807452
played with the extra dough and finally got it to not be super dry and crumbly but I can only afford all purpose flour to make bread with

>tfw flour is raising in the kitchen right now
I'm a bread newbie but it's pretty fun so far.

>>9807927
something about it is so satisfying

>>9807760
Yeah I noticed such a difference when I switched to bread flour. You can make AP work but you have to knead it for like 20 minutes.

>>9807941
Yeah, I used to bake bread a lot then I stopped when I lost my quarry tiles to a move. But I started up again just using sheet pans and it's been fine so far.

I didn't feel like making a new thread for this, but can anyone recommend me a bread machine that doesn't suck and isn't a total ripoff?

>>9807991
hands

50/50 White bread/whole wheat flour, about 55-60% hydration with some molasses and about half a stick of butter. Was just fucking around to be honest but it was decent.

>>9808261
That looks good! How does it taste?

>>9808412
Tasted good, nice and hardy which is what I was aiming for. Crumb is a little more open then my usual boules, I think I went a little gentler than usual punching it down.

has /ck/ ever made spoonbread? From the south but I've never had it personally. can it be made as a dessert or is it mainly a side?

I cooked some of my rye sourdough starter and it tasted like extra-sour German-style pumpernickel. It's still taking more than 12 hours to fully rise so I'm not baking with it yet, but it seems to be making good progress. I'm feeding 1:2.5:2 now (125% hydration, because 100% always formed a thick dry crust on the top).

>>9808699
more of a side, it's pretty savory. it's a lot like cornbread and shares most of the ingredients.

>>9807452
I always buy my bread from a man in Brussels.

>>9808906
So it's putting cornbread in a ramekin instead of a cast iron skillet.

>>9808894
I fed the wheat starter too and cooked the waste in the same way (pancake) and compared to the rye it was disappointingly mild, even though it rises faster than the rye. Is it normal for wheat to be less sour (50/50 plain/wholemeal)?

>>9808256
Deus vult

>>9807704
yeah I have a solid one, sorry about your starter, and your hand. Been keeping mine alive since June. This one DOES require a starter though:
400g- Starter, poolish style, fed and risen
300ml- Water
600g- Bread Flour(Sub 20g with rye, if you have it)
12g- Salt

1.) Mix all starter, water, and flour. Autolyse(rest) for 30 minutes.
2) Incorporate salt, dissolved in water.
3.) Knead. Proof for 4-5 hours.
4.) Bench and shape. Proof in fridge over night.
5.) Whenever next day. Remove from fridge and rest room temp 2 hours before baking.
6.) Preheat oven and dutch at 480F, convection, then drop to 430F when you put the dough in. Bake 25 minutes covered, then another 25+ uncovered.

>>9808261
>with some molasses and about half a stick of butter
>why

>>9809311
Here's the results, to shoot for. Hope it comes out good.

>>9808913
Was he 6 foot 4, and full of muscles?

>>9809339
crumbshot

>>9807452
I like baking scones

Is it possible to bake bread with only a large punch bowl, spoon for mixing, and a cookie sheet?

>>9809323
>was just fucking around to be honest
Reading comprehension.
Besides, people put butter/oil and sugar in their bread all the time. It's a pretty big loaf too so it's not like it tasted like pure butter

Fgts, wait till tonight. I got 4 loaves to bake. K???

this is kinda cool

>really like baking bread
>also really shit at baking bread
Feels bad, man

>>9807704
Dutch oven? Isn't that when you are in a bed with someone, fart under the covers and then put the covers over the other person? Like a poor man's gas chamber

>>9809346
That looks delicious. I have never tried to bake bread, or make sourdough for my pizza. Is it hard to ferment the dough properly?

>>9809705
Is it focaccia?

>>9807568
>>9807606
use a dutch oven, ya goof

75% whole spelt, 25% strong white wheat, overnight cold proofed, 20 minutes pressure steamed. Nice dense crumb and no crust.

>>9809358
i use a bowl basically the size of a punch bowl except plastic, you'll mostly mix with your hands if you don't very literally have autism and a cookie sheet is "okay" as long as it can hold up to 450-500F without being ruined

dust cookie sheet pretty heavily with cornmeal or put parchment paper though, bread won't just come off it like it does with earthenware

I usually just grab a can of bread from the store

>>9809746
Why wouldn't you want crust?
>>9809749
Cool, thanks for the info.

>>9809809
>Why wouldn't you want crust?
Bad texture, sometimes even cuts you for "artisan" bread.

>>9809774
>a can of bread

Those are clearly sandwiches, not tins of bread

>>9809740
I don’t own one nor do I have the space or money for one.

>>9809864
see the webm till the end.

One thread has me replaying symphony of the night
another has me wondering what deer pussy (male) feels like
now you faggots have me baking bread. hope it turns out tasty

i really want to get into baking bread, i've made a few which were nice and all (better than random generic breads) but nowhere as good as really good bread.
i feel like i need to add better/more flavour from herbs/nuts/whatever.
anyone got favourite recipes to share?

>>9809774
japan was a mistake

>>9809919
https://www.walmart.com/ip/COLUMBIAN-HOME-PRODUCTS-6106-4LB-Black-Oval-Roaster/27456729

replace your current roasting pan

>>9809976
You can buy that stuff at most American stores, too. It's actually pretty good, it's just bread baked in a can.

>>9809705
Feel you man.

My grandfather was a baker. Got senile dementia before i could ask him to teach me the art of making bread.

Nowdays, no matter how hard i try, my bread always ends up heavy and dense or way too chewey. Taste good, but for the life of me, i cant make some shitty fluffy bread.

>>9809945
let some whole wheat dough ferment overnight and use it in the bread recipe...

>>9807452
I just make the "no knead" King Arthur Flour recipe:
7 cups of flour
2 packets of yeast
3 cups of warm water
and a tablespoon of salt

Just mix into a dough and let it rise at room temp for two hours, then cover it and put it in the fridge (or outside or something if it's cold). You can keep the dough for up to a week. The cold keeps the yeast sleepy, but if you have a lot of time you can periodically take the dough out of the fridge, beat it down, and then let it rise again. When you're ready, bake it for 30 mins at 450 F.

Makes two or three nice crusty loaves.

>>9810025
>.gif
>not the animated version

Why even bother?

>>9810025
>dense
>heavy
>overly chewy
sounds like you may be overworking the dough

>>9809993
Not a bad suggestion, thanks anon.

>>9809746
that looks gummy

>>9809713
Fermenting the dough as in the starter? Not really, no. I think most pitfalls occur trying to maintain a starter, and understanding how much power it has at the time of usage.
I started my 'starter' out with rye flour I let sit in open air for several days. This allowed ambient bacteria to land and kinda make a home in the flour. Then I mixed it with enough room temp water to make a thick pancake batter and left it in a dark spot for a couple days. Once it started to bubble and 'ferment', it gives off an alcoholic aroma. Then on you have to maintain a feeding schedule of discarding half and replacing it with more flour and water, and letting it double in size before either using it or refrigerating. Feeding it different flour affect the flavor, of course. Bread flour is pretty standard, but adding whole wheat and rye into regular feedings adds more acetic acid which contributes a lot of to a starter's 'sourness'. Also fermenting at the correct temperatures helps with this too. Fermenting a starter within 82-85F also facilitates the development of acetic acid.

Hope this helps everyone in thread, looking to begin their own starter.

>>9810496
you don't need to do all that, just make 100% hydration dough and add some active dry yeast and let it sit for a couple hours. that is a good enough starter for a beginner.

Put the excess starter in the fridge in a tupperware container with a lid and a weight on it (because it will burst from the fermentation) when you want to bake some bread, take the starter out and bulk up the starter with more 100% hydration dough and let it sit overnight, then use most of it in the recipe and put the rest back in the fridge. I've done this for more than a year. my starter is working great. mostly a bagel and loaf-pan guy.

100% whole wheat no knead artisan ciabatta

>>9810370
It's not gummy at all. You always get a shiny surface when you steam bread. It's initially sticky, but it dries within a few minute.

Made two loaves. Pic related was the 2nd which wasn't perfectly round at the top, but had a airy crumb. It was a bit crusty though. Kind of hurt to eat against the roof of the mouth unless eating with soup.
What was odd was the previous loaf I think was underproofed. It was denser, softer. But we found that was almost better to eat, as we could tear a chunk off if need be and the soft texture was nice

Are there any recipes that make a softer loaf with an airy texture? Or did I just royally screw up the recipe, which was 1000 grams flour,
700 grams water, 22 grams of salt and 4 grams instant yeast.

Made this bread the other day.

>>9810533

get out of here chef john

>>9810828
>softer loaf
Steaming gives you the best possible softness. See >>9809746

Mine didn't have an airy texture because I used mostly spelt, but if you use flour with more gluten it can be airy.

>>9810533
Wow this looks like a lump of human flesh grown for a skin graft or something

>>9807760
Are flours significantly different prices in your country? I'm in the UK and the difference between the price of all purpose, bread flour and wholewheat flour is 20%

>>9809746
The middle of that bread doesn't look fully cooked anon.

>>9811242
It is fully cooked. It's only a small bread. I ate the whole thing right after I posted it.

What's the best bread recipe?

>>9811407
Whichever one you like

>>9809311
>>9809339
>>9809346


That looks fantastic man, I'll hav4 to try it out. How do I get my starter 'poolish?'

>>9809346
How do you get a rise like that?? My bread came out dense as these other guys. the closest i got to fluffy was a long ferment and a dutch oven.

>>9811806
>>9810496

Sorry i didn't read the whole thread, that pic just got me excited.

>>9811806
>>9811860
That method will give good results but you could also be having problems with your shaping of the dough or kneading, does it spread out during proofing or just go up? Its abit of a trick but you need to stretch the dough as you shape it, you want that outer layer of dough to be stretched about halfway to splitting, not enough and the dough goes out instead of up, to much and the dough splits when its springs in the oven. This all assumes your loaf has enough glutten in it, the poolish helps to take up some of the slack there, but proper kneading is still imporant!

The Bread Bakers apprentice has the best section on loaf forming I have seen.

I just recently lost all my bread recipes and photos, oh well, still have a great library. I may still have most on an old drive, need to get a case for it though.

Oh well.

Most of my breads are just wheat and or rye fresh ground and salt/water/yeast and olive oil or butter. Been working on sandwich loaves lately, going to try out my new pullman pan this weekend!

>>9809621
O k fgts, I told you to wait.

Any questions??

>>9812136
Here's another

Which is better, putting a pan of water in the oven with the bread or baking it in a dutch oven?

>>9808894
If you cover your starter with an air tight lid you won't get a crust. You're getting a false impression from that crust. You shouldn't need over 100% hydration. There are no negative effects of doing this.

>>9809237
Short answer is yes. If it was 100% whole wheat you would get more sour going on, but rye will probably still be more.

>>9810496
Several yeses and nos with this one.

The culture mainly comes from the flour itself. That's why we see different strains of bacteria and yeast in differently fed starters.
You can do a float test with your starter. If a scoop floats in water it is ready to use.
Adding things like rye or whole wheat will increase the ash content of the dough or starter which is what allows the acids to develop. Higher ash content higher acid content. Also acetic acid has a stronger taste than lactic acid. So what kind of culture you have matters a lot.

>>9812147
Dutch oven for sure. It's difficult to get just the right amount of water in the pan, and too much or too little means a shittier crust. With a good preheated Dutch oven it'll come out very good every time due to trapped steam.

>>9810525
The packet yeast you added in the beginning is probably dead if it's been that long. That kind of yeast can't survive in the environment that a sourdough culture creates. You probably have a proper starter culture at this point.

>>9812147
Neither is better, they give different results and it also depends on the dough to be cooked. Get good with both methods.

I prefer the pan of water or just spraying the inside of the oven, you can make larger or multiple loaves.

I use both methods, sometimes neither.

>>9812161
To lengthen to answer, it is the starch the yeast is turning into alcohol (sourness), rye generally has more starch so more material to get to sour quicker. This is why starchy things like potato and banana are sometimes added to the starters, the banana also adds sugar to help feed the yeast. The wheat will get as sour as the rye for the most part, it just takes longer to get there.

>>9807568
>>9807606
What's the formula?
What's the procedure?
Also, just using whole red wheat makes it damn near impossible to get good crumb. I very rarely go over a couple percent whole red wheat for my standard loaf and maybe push it up as far as 20 percent for the heartier loaves.
>>9807646
If you want to increase the natural sweetness of your cornbread try toasting some or all of the corn flour in the oven for a few minutes until it just changes color a bit and tastes a bit sweeter. It'll also kind of enhance that corn flavor.

>>9812192
Sorry, but that's not the case. Check this post.
>>9812181
There are differences between rye and wheat, but starch isn't what makes the difference in sourness.

>>9807452
Who the fuck eats bread anymore???

>>9812203
Starch is part of it, add some of that very refined potato or corn start to a starter and see what happens. Ash is a part as well, along with everything else in the starter and the varieties of yeast used, temperature, how you feed it, how often you feed, how regularly you feed it.

As I said I was lengthening a simple answer, not correcting what was and had been said.

Help a newb out. What is the purpose of putting in a pan of water when baking bread? Do I need that steam to get a good crust?

>>9812258

Steam gives you the crisp crust, if you want a sandwich loaf or that wonderful thin pumpernickel crust steam is not so useful.

>>9812232
But ash content is what defines the limit of acid development. If you're getting a full fermentation it will have a bigger effect than sugar/fermentation fuel. Yes, the sugars matter because the culture needs to eat, but the end result has more to do with the mineral/ash content of the dough.

>>9812326
But you can not do it with just the ash, and I suspect you can do it without ash.

And the experiment begins! Curiosity got the best of me, could not decide if I should add sugar but I will give a gander tomorrow night and perhaps add it. I suspect it will just end up like those terrible overnight sourdough starters that use 2 tablespoons of yeast, but I had to find. Probably less yeasty then those quick starters with a very simple sour.

>>9812278
To elaborate on that simple answer I gave. Moist air conducts heat better then dry air, so when you slip you dough into that wet air it sets the crust sooner sealing in the the moisture of the dough which keeps the dough moist during baking so it cooks faster and keeps the crust from expanding inward and leaving you with a nice thin crisp crust. You can add the steam at anytime during the baking for different results, so you can bake 5 or 10 minutes the spritz the oven with water to set the crust abit later for a different sort of crust. So it sets the crust and speeds baking. This is mainly for high temp quick baking but it can be applied for various results all the way down to purely steamed bread which is not a crisp bread at all.

>>9808004
This

>>9812326
I let the wheat starter turn to soup and cooked some of it (fried as pancake) and it was more sour this time, but still slightly less sour than the rye. The soup form makes very fragile pancakes.

hazelnut spelt loaf i recently made

Just baked.
Try as I might, I've yet to get anything that really grew in the oven. Everything comes out relatively flat. And the texture was a little spongy.

>>9813839
What was the hydration? Really slack doughs normally spread a lot unless you form them well, and drop them onto a preheated tray which I'd recommend anyway.

>>9813862
70%
And the tray was not hot. Which may be it. Also still learning to shape properly. Good things to work on though

I want to get more into baking bread. So far I only made this pumpkin bread.

>>9812258
if you want a good crust, stick to making bagels. wonderful crust.. only boil the bagels for around 5-10 seconds each side.. so they still rise in the oven.

Made this bread today. Half whole wheat flour, half white flour.

>>9814513

>>9807452
How do i cook this, can give me some guidelines?

>>9809705
looks tasty to me

>>9812136
>>9812140
those look amazing

>>9814965
amazingly burnt, you mean.

>>9813873
Yeah, a preheated tray does wonders. Early in the thread somebody posted a link to BreadApprentice that had to do with shaping, you could take a look at that I'm sure.
Being gentle transferring it to the tray is also a big deal.

>>9813839
I think you have multiple issues contributing here. A few small problems adding to the whole.

You can pretty much see what the shape of your dough was when you put it in the oven, the large air pockets outline the original shape.

It grew outward about twice as much as it did up, a sheet pan can help, you can see the crumb is much finer near as you near the bottom center of the loaf, the pan does cause that but it is exacerbated by the poorly formed loaf and possibly general oven temp issues. A thin sheet pan/cookie sheet should heat up quick enough to not cause problems when everything else is right.

Have you confirmed your ovens temp? Have you watched to see how much the oven allows the temp to cool before it turns back on? My old oven would let it go down 50F before turning back on, add in the temp drop from opening the door to put the loaf in and can be a big drop. My standard practice is to preheat the oven 10F low at least 30 minutes before I will be putting the bread in, then when I am getting ready to go in I put the oven temp 25F high, when I hear the oven relay click off I know the temp is good and the oven is at peak temp and I get the loaf set and slip it in, drop the temp to spec. You sort of need to just figure those temps out for your oven with a good thermometer, my old oven heated to 25F over temp on its own so I just set it to the temp I wanted and slipped it when ready. Adding some mass like a few fireplace bricks in the bottom will do wonders for evening out oven temp, a baking stone is good as well, mine lives in the oven on the bottom rack.

>>9815101
continued

Knead your dough abit more, I think your glutten is a little on the low side, the complete lack of large air pockets in the center suggests there is not enough gluten to support the bubbles.

Try splitting your next loaf into two small loaves, it is easier to shape the wet doughs in a smaller form and this will give you two attempts with each batch, once you have it sorted out move on to the larger loaves.

How do y'all store your bread? Just ziplock bags or what?

>>9815125
depends on the moisture content for me

recently I've been baking a ~10" loaf of white and throwing the thing in the fridge
I wrap the bottom half of it in foil and it doesn't dry out too badly by the end of the week

>>9810533
I thought that was someone prepped for brain surgery

>>9812369
Day two.
It was quite active when I went to bed, it has slowed down alot, the corn starch is weird to use, needs some tweaking. But it certainly is sour and is actually surprisingly good smelling, no where near as good as an old sourdough starter cultivated from the wild, but considerably better then the quick yeast heavy sourdough starter. Just a slight yeast smell and none of that off smell that quick starters have. The sour is interesting smelling, reminds me of kefir. Much cleaner smelling then the quick starter but not as complex as the the old wild culture.

I think I am going to pursue this further, I am curious, it will be a quite different sourdough, I suspect somewhere between a sourdough and a loaf with cider vinegar.

It is weird to work with though, the starch does not dissolve and it settles to the bottom and cuts the yeast off from the moisture, I thought it was dead when I woke up, but gave it a stir and it seems to have woken back up. Might need to add some vital wheat gluten to take care of that moisture and give structure or switch to a thinner mix and have a starter that is not much thicker than water.

This has already got me thinking about the starter in very different ways, and shown a few things that I did not realize, I am rather curious to see where this goes, doubt it will replace my old starter, but it is nice to have a new bread experiment!

>>9815021
The ears burn. That's what happens when you bake dark. They don't taste burnt. Cry more.

artisan fervidus marsupium

>>9814965
Crumb shot for you.

pretty sure my baking peaked this week. i've got some dough going to try to reproduce this tomorrow.

>>9809346
damn, what's your baker's formula?

>>9812136
nice blisters. what's your baker's formula?

>>9815827
is that as tasty as it looks my guy

I've got my weekend sourdough loaves going like usual. But the weather got cool here for the first time in a while, so I decided to make croissants too. I haven't done laminated dough in a long time. I'm hoping the bread/Viennoiserie gods will show mercy. I'll have pictures tomorrow morning or just fall on my knife if I fuck them up.

Knead vs No Knead? Which method produces the superior bread?

>>9815899
The long fermentation no knead bread can produce some great results. There are many kinds of bread that still have to be kneaded though. I use stretch and folds for a lot of my higher hydration breads. I don't know if you would consider S+F kneading, but it develops the gluten without much work.

>>9815914
Thanks for the insight. I only recently started baking my own bread and have only used the no-knead method.

>>9815859
honestly, yes. the crumb was silky and moist (it had caraway and flax seeds), and the crust was shatteringly thin.

give me a good and easy bread recipe to make in my cast iron skillet please. keep in mind my oven cant go lst 400 degrees fahrenheit

>>9815931
>>9815827 here, seconding what >>9815914 said. long slow fermentation with stretch and folds is the only way i bake.

>>9815958
https://foodnessgracious.com/rosemary-focaccia-bread/

Some cast iron bread :D

>>9813839
My bread comes out extremely similar to this as well. Having read the response posted about it, I have to add that following the recipe I do leads to some of the stickiest, least-workable dough I have ever used. Thankfully I have a Kitchen Aid and can let it knead the dough for me; it's way too sticky to even touch. Even after flouring, it just hydrates the flour and gets sticky again. Delicious bread though, so I don't really mind the shape, but it'd be nice to get a loaf that's a bit taller. I don't like the huge open crumb that some anons do though, so I'm trying to find a good median. I might try reducing the water again. Went from 375g to 350g water for 500g bread flour. Will try 325g next loaf and see what happens I guess. Experimenting with bread is great because rarely do you get a result that's not at least edible.

>>9816083
Very crumbly looking. Did your recipe have butter or oil in it? It kinda looks like it does. Weirdly it also looks chemically leavened to me, like soda bread or something. I'd eat the hell out of it though.

>>9813839
are you baking on a sheet pan or using a dutch oven? if you have a dutch oven with a lid, i'd highly recommend baking in that.

>>9810025
You're probably kneading it too much, or ambient temperature is too cold when rising. The more you knead it, the more it does shit with the gluten (the stuff that makes elastic and chewy). I also keep a wet cloth over my bread when it is rising. The cooks at the resort I work at spray the top with a thin layer of cooking oil for some reason, and that seems to turn out nice. For temperature... That's really important, too. The yeast is a living thing and breaks-down the sugar, releasing Co2 in the process. If internal and ambient temperature is too cool, the yeast doesn't work fast enough to make the dough fluffy. If it's too warm, the yeast is killed and won't do much at all.

anyone got a good baguette recipe? The crustier the better

>>9815914
Stretch and fold is kneading, but it only works proper on large quantities of dough, you need the weight of the dough to stretch stretch it proper. Used to do it all the time when I did eight loaf batches twice a week. In single or double loaf quantitiesr it is just abit better than no knead.

No knead just lacks the texture I like, can get good flavors though

>>9816111
After you turn out the bread let it sit for 5 or 10 minutes with the bowl upside down over it. The flour can be slow to suck up that moisture.

>rarely do you get a result that's not at least edible.
and even rarer you get a loaf that you can not at least make bread pudding out of!

>>9816248
>but it only works proper on large quantities of dough
wrong
>you need the weight of the dough to stretch stretch it proper
the weight of a single loaf quantity is enough to properly stretch it with high hydration dough
>In single or double loaf quantitiesr it is just abit better than no knead.
also wrong, the difference is massive

I almost let your post slide because I don't like to argue with people in bread threads. But it sounds like you are speaking from personal experience with a specific dough/hydration level. I turn what would otherwise be dough puddle into a taught springy dough with stretch and folds and get a finished texture that is completely different than no knead. This is a cross section of a pain a l'ancienne baguette developed with stretch and folds that I made a while ago

My sourdough doesn't rise enough nor is it sour enough.
What do?

>>9816416
Fair enough, but there are very few absolutes in bread, there is always an exception, even with leavening you can skip it all and use just salt and make the wonderful and weird salt rising bread. I do not make much for high hydration these days, I have abit of a thing for the dense ryes and wheats. No need to argue in bread threads, we can discuss instead.

I would say we are both abit biased towards our methods, but I did not read the previous threads carefully!

I thought the reference to stretch and fold was in reference to the no knead since I have seen multiple no need recipes which do abit of stretch and fold with the spoon, hence my saying, only slightly better.

Thanks for the assist anon!

>>9816441
Your starter is not mature enough, or you are not using enough of it.

>>9816248
>After you turn out the bread let it sit for 5 or 10 minutes with the bowl upside down over it. The flour can be slow to suck up that moisture.
This is after a full 5-7 minute knead cycle in the mixer even. Shit's just super sticky. I'm pretty sure cutting another 25g of water won't cause it to get too dry since it's super tender and moist as it is.
>bread pudding
Even the most mediocre bread doesn't last long enough to go stale for making proper bread pudding in this house. Three of us here and we're all bread fiends.

Haven't got anything right know, but I've started making brioche often. My favourite is a nice, crusty yet fluffy sourdough though. My everyday bread is a proper rye bread, as that is what nearly everybody eats here

>>9815914
Do you have any experience with the Rubaud technique for kneading, rather than stretch and fold? I mostly use that, though I admit it's been a while since I did stretch and fold. It'd be interesting to see a comparison of 20min of one vs the other and how the dough looked afterwards

I made two batches of white wheat dough, one with rye sourdough starter, one with wheat sourdough starter. The rye starter version seems better in every way. More sour, more fruity smell, not as soupy. I'll let the dough rise and then divide into loaves and leave in the fridge overnight before cooking.

I think rye starter might be better for wheat bread because it's not so adapted to eating wheat gluten.

>>9817032
>20min
Do people seriously kneed for 20 minutes? I kneed for about 2 minutes.

>>9818167
cool experiment, keep us posted with the outcome!

>>9818260
I usually go for more like 10min, but increasing the time seems like it'd make the difference between the kneading methods more obvious.

>>9818167
You're kinda wrong here. The culture doesn't eat gluten. In fact rye flour contains enzymes that will break down your gluten. That's why you can't do 50-50 rye and wheat. You either do all rye or wheat with a little rye. With that being said, rye carries more strains of the yeasts and bacteria that are active in a sourdough culture, so they are generally seen as more active.

>>9818553
>The culture doesn't eat gluten.
So why does pure wheat starter turn to liquid if you leave it too long?

>>9815843
60% Bread flour
30% whole wheat
10% rye flour
2.25% salt
78% water
20% levain
2.5% extra virgin olive oil

>>9818676
nice, thanks!

Could a kind anon share with me how I can turn these four bunches of frozen bananas in my freezer into delicious banana bread?
Difficulty: I don't have yeast.

Anyone know how a poorfag can get a couche without paying? Tried using a pillow case and ample flour, but it stuck anyway. Maybe cause it was cotton, I dunno

>>9807693
Have you tried your hand at Jalapeno cornbread? It's divine.

>>9810850
lookin' good!
but in what kind of container did you proof that?

>>9807693
>Cornbread is a savory bread
congrats you've opened up the southern vs northern cornbread argument

>>9818704
There is no argument. Northern cornbread is a cheap, crumbly, sugary imitation-cake.

T. Pacific Northwesterner

>>9818643
Enzymes break down gluten, not the yeast and bacteria. It happens over time. This video goes over it well.

https://youtu.be/vsCpdCsJFr4

>>9818678
But blisters have nothing to do with the recipe. It has more to do with the fermentation, shaping, and going into the oven straight from a cold retard.

>>9814520
>>9814513
nice

>>9815392
aaww man, look at those beautiful blisters!

Wheat vs. rye sourdough starter breads shaped and ready for cold proofing. Rye starter batch is already rising faster.

For each batch:
Mix 20g 100% hydration sourdough starter, 90g white bread flour, 90g water
Leave overnight at room temperature
Add 200g white bread flour, 80g water, 5g salt
Stir well and leave for a few hours at room temperature to double in size
Form into breads
Proof and cook (haven't done this part yet)

If I make these again I won't add so much water. 60% hydration feels too wet and the bread flattens out too much.

>>9818713
The rye starter didn't break the wheat down nearly as much, so the enzymes must be made by the microbes exclusive to the wheat starter.

Made some chapati bread after reading this thread. Very easy to make but I didn't have anything to flatten it out with. Never made any bread before and can recommend this to anyone who want to try.

>>9807452
I want to bake my own bread. What's a good recipe to start with?

Any other resources for the beginner?

>>9818260
Depends on the bread, I have gone longer, 15 minutes is probably my minimum.

>>9818882
here's a good beginner recipe! it needs a dutch oven
http://www.jennycancook.com/recipes/faster-no-knead-bread/

>>9818553
>That's why you can't do 50-50 rye and wheat. You either do all rye or wheat with a little rye.

There are plenty of ways to make wonderful 50/50 rye/wheat bread, everything from the brick like sprouted breads all the way to almost as light and airy as if it was mostly wheat.

>>9818976
>http://www.jennycancook.com/recipes/faster-no-knead-bread/

Thanks, I'll give this a shot.

>>9819023
it's a good super basic entry-level bread.

Is he the real deal?

https://www.youtube.com/watch?v=5LUBrnoILFM

>>9818676
>total: 202.75%
wat

>>9818795
what was your recipe to make it?

>>9820452
baker's percentages are based on flour weight. it totals to 100% flour, the rest of the percentages are measured against that. (i.e. 1000g total flour means 780g water, based on this >>9818676 recipe.)

>>9820461
okay thanks

>>9819023
>crisco open and displayed up front on the counter
she is begging for the d

>>9820465
no prob! i'm american but i measure all my bread by weight because it's a way more accurate method of baking. plus, it's just easier to give a ratio-based formula.

>>9818882
OP here. I use the common "No-knead" method with a 50/50 blend of all purpose and bread flour. I don't use the cast iron dutch oven because I am poor, so I improvise and use a slab of rock that I got from my Uni's Geology Department.

I let my dough sit for at least 18 hours before pressing down and letting rise for an hour, then bake on the slab, with Pyrex filled with water for steam.

>>9820478
hey OP! next time you bake, if you feel like it, try to be gentle when you shape your dough after letting it do the 18-hr rise. instead of pressing down, try to conserve some of the bubbles that have built up during that first rise. i don't think your density is related to proof time, but rather to being too rough and punching out too much of the air you've built up in the dough.

>>9820490
Thanks for the advice. I'll definitely try that fampai. Any idea how long to do a secondary rise, or if that step is optional?

>>9818795
you can use a heavy bottle like a rolling pin to flatten it out

>>9820501
definitely do a second rise. basically, after your first rise turn it out onto a floured work surface. shape it gently, put it in a proofing basket or towel-lined bowl and then let it go a minimum of 45min-1 hour. google "finger dent test" and bake it when you think it passes that!

>>9820520
addendum: make sure whatever you proof it in is WELL FLOURED

>>9818795
What culture is Chapati from? Is It Indian' or paki?

Sourdough starters test complete. Baked 180C with fan for 25 minutes, pressure steamed for 20 minutes. Rye starter batch rose a lot more.

>>9821873
Crumb shot. Wheat starter on left, rye starter on right. I was right about 60% hydration being too high because they have ugly Swiss-cheese style artisan bread holes. Crust is acceptably thin on the baked ones and doesn't hurt my mouth. Rye starter batch has slightly better flavor. All of them have disappointingly mild sourness. 1.7% salt is a bit too high IMO but still tolerable.

I will probably throw out the wheat starter because it's inferior in every way to the rye.

>>9820457
5 dl wheat flour

1 tsp salt

2 tsp oil or butter

2 dl luke warm water

I have some frozen dough left over from pizza's from which i would love to make small puffy soft buns but i dont know how.
Every bread i ever tried to make was heavy and not as puffy and soft like bread or buns fresh out of a bakery.
It either looks like >>9821884 or >>9816416
If that is the only way it will look like, i might add corn flour, butter, sesame seeds to make the tough crust tasty at least.

>>9816083
clean your stove

Alright /bread/ - I'm having dinner with the family tonight and I want to make some homemade burger buns. Are there any suggested recipes?

>>9822141
Alright guys, I'm going to give this a shot.
https://www.thespruce.com/rich-homemade-brioche-buns-3062241

If anyone sees something wrong please stop me

did anyone ever use coffee instead of water for bread?
does the acidity kill the yeast?

>>9822919
Coffee is less acidic than beer, and beer doesn't kill yeast, so theoretically it should work.

>>9822936
will it taste good though?

>>9822955
well do you like coffee?

>>9822961
i do

does anyone know about a non-weaboo recipe version of pork or beans inside a bun?

>>9823471
This one's always been good for me:
>get a bun and open it up
>get some beans
>put the beans inside the bun
>Optionally microwave for 30 seconds

No anime is even needed for this recipe which is good because my waifu is dead.

>>9823041
Could theoretically pair well with a dark rye bread, since sourdoughs often get coffee/chocolate flavors from fermentation and the maillard reaction anyway

Do I have any options if my oven can barely maintain 400 degrees fahrenheit? Should I forget about trying to bake bread?

>>9824737
You only need very hot oven if you want hard crusts. If not then you can steam or bake at lower temperature, see >>9821873 >>9821884

>>9824752
A cursory google search for low temp recipes yields nothing. Do you know any?

>>9824816
Any recipe should work at 400F. Just cook it a little longer if the recipe says use higher temperature. Only the crust will be different.

>>9824020
That sounds like it would be God tier in a borodinsky bread.

>>9811223
the prices are actually about the same, but all purpose flour tends to go on sale more often

Who /dense/ here

>>9824020
I baked some pumpernickel bread a few months ago and coffee was an ingredient. Molasses was too, though, so I'm not sure how accurate the recipie was. Tasted decent.

So can I just throw any bread recipe into a cast iron?

>>9818684
>banana bread
>yeast

Dill seed is incredible in bread

>>9827320
That's just sad

>>9807951
>didn't use bread flour from the start

>>9827320
How does that happen?
Not enough kneading?
Not letting it raise?

>>9827871
I was admiring your bread until I saw that you ruined it with butter. You take something that is nutritious and healthy and turn it into junk food.

>>9827973
> White bread
> Nutritious

>>9827973

The outside was pretty well glazed too, the butter doesn't make it more healthy but it wasn't exactly fat-free to begin with

>>9820467
>she

>>9827938
Both probably. Also possibly too much flour/not enough moisture

>>9807452
I've only been baking for a little less than a year, but in my experience if the bread is too dense it means you didn't let it raise enough the last time.

>>9810533
>no knead
???

>>9828965
No kneading needed

>>9828971
No yeast?

>>9829001
no ingredients whatsoever

>>9810533
More like no need to make this

I've never made bread before, and want to start. anyone have any tips, or infographics? a guide?

>>9831110
Get a dutch oven. Or something that can handle heat well.

>>9831110

Tips:

1. Start with very basic dough: water, flour, yeast, salt. Don't try anything fancy until you can figure that out.

2. Focus initially on technique, in particular kneading. As a bonus, nothing you can do with your hands is as sexy to both genders as being able to knead dough well.

3. Turn your oven as hot as it goes and put a tray of water in the bottom, the extra moisture will help crust development

Toasted cranberry walnut loaf

>>9827893
>the only bread is bread with big holes in it!

>>9832299
Not that anon, but small dense Crumb like that is commonly found in store bought bread and desu store bought bread isn't all that bad if small crumb is what you're looking for. Homemade bread with its big air pockets can't really be had at the store. So that's why a thread about homemade bread might prioritize large bubbles.

Does brioche cook faster/require a lower temp than regular bread? I'm thinking of trying brioche again but last time it was pretty brown around the outside. Browner than a regular loaf of similar size/weight baked for the same time at the same temp. Tasted bloody lovely though.

>>9832320
But why does homemade bread have to have large bubbles to be considered valid?

>>9832322
the high egg and butter content will make it brown faster

>>9832331
It doesn't. It's just a desired trait usually because tight crumb can be easily store bought. Like I said, not that anon.

Made bread with flaxseeds. Turned out pretty deece.

Yeah, I bake some "bread" every week.
I don't have pictures because I'm not some numale that has to take pictures to remember what he did yesterday.

However, I use 80% oats and 20% wheat flour.
I also but Greek yogurt in it with the milk.
Lots of carbs, lots of protein.
White power.

>>9815827 here.

made this loaf on sunday, it turned out pretty well. crumb's a little more dense than my previous loaf, but tasted amazing.

>>9821757
Indian. It's up there with Naan

>>9827320
Me again
Found out that, while this bread is shit on its own, it's really good to dip in soup.
Of course, I'll try not to make it like this again, but it's salvageable with some cabbage stew to dip it in.

>>9832880
>I don't have pictures because I'm not some numale that has to take pictures to remember what he did yesterday.
Oh wow very impressive you have an ego.

>>9833472
what was your recipe?

>>9807452
Around St Patrick's day I usually bake a loaf of Irish sodabread, but sadly I misplaced the recipe

>>9827320
How do you make this? My bread always has unwanted holes. Your pic shows perfect texture.

>>9833600
have you looked where you saw it last?

>>9833616
not the person you asked, but knead it a bunch and knock it down before you shape it

>>9833655
Thanks. I probably don't knead enough.

>>9833509
I can tell you that I'm not impressed with the amount soy you apparently ingest on a regular basis!

>>9833525
>>9833616
https://www.thespruce.com/basic-moroccan-white-bread-recipe-khobz-2394386
This, but let it rise in the cold for the allotted time, not warm.

>>9834074
add more salt