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2023-11: Warosu is now out of extended maintenance.

/ck/ - Food & Cooking

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10586721 No.10586721 [Reply] [Original]

what the FUCK you co/ck/s, you told me a wet dough and a long resting time would give me a big loaf. why is my yeast retarded? I put my back into making sure this sticky fag went into the oven with a good half-cylinder shape and all it did was seep out into a fucking COOKIE

EXPLAIN yourself

>> No.10586747

>>10586721
gluten chilled out too much brah

>> No.10586752

>>10586721
lost

>> No.10586756

Its not hard to accidentally kill your yeast. If its not too dense, I'd still use that as sandwich bread.

>> No.10586759
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10586759

>>10586721

>> No.10586761

>>10586721
what the fuck

>> No.10586766

What does it look like cut open? Does it taste alright?

>> No.10586767

just cut it in half and make a giant crunchy sandwich

>> No.10586779

Did you use bread flour or all-purpose?

>> No.10586798
File: 71 KB, 700x691, 1525642646587.jpg [View same] [iqdb] [saucenao] [google]
10586798

>>10586721
>EXPLAIN yourself
You fucked things up by using a baking sheet rather than a Dutch oven you had no steam jacket so there is no way your oven was hot enough
Also possible:
You either killed your yeast, didn't build up enough of a gluten matrix for the gases trap or you punched that shit by accident releasing the trapped gasses and your oven just wasn't hot enough to compensate

>> No.10586801

>>10586721
Show crumb faggot so we can figure out exactly how you fucked up so hard

>> No.10586804

>>10586721
Probably would make fine croutons for French Onion soup.

>> No.10586824

you want around 60% hydration, use bread flour.
Hydration can be calculated by dividing the total weight, in grams, of the recipe, by 1.6 for 60% 1.55 for 55% hydration, and so on. Use a digital scale.
So a 1000 gram recipe will use (1000g/1.6) 625 grams of flour, and (1000g - 625g) 375g of water.

use a bread pan and cover the dough pan in tin foil when you bake it so it can rise properly and a thick unpalatable crust won't develop.

>> No.10586839

>>10586824
oh yeah, oil the bread pan and dust with a generous amount of cornmeal to prevent sticking.

>> No.10587014

>>10586721
can you elaborate on your recipe and timing, OP?

>> No.10587018
File: 519 KB, 1536x2048, 5:11 batard .jpg [View same] [iqdb] [saucenao] [google]
10587018

>>10587014
knowing your recipe, process, and timing would be very, very helpful. there's no way we can help out if you don't tell us what you did!

>> No.10587431

>>10586721
>No loaf pan
>didnt proof it

Gee wonder why

>> No.10587449

>>10586721
Could have Shitty tap water. Try using bottled water

>> No.10588215
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10588215

>>10586801
here
I had to rip it out with my hands because the edges welded to the side
>mix at 70%, 420g bread flour
>2 tsp yeast and salt
>rest for a few hours
>punch and fold
>rest for a few hours
>fold, shape, refrigerate overnight
>coat pan in cornmeal
>dump onto pan and babysit shape for an hour
>proof it 30 mins
>preheat oven to 550
>slide in water dish for steam
>then pan
>cover with big steel bowl (misted)
>lower temp to 475
>baked until brown

it tasted great and it had nice bubbles and crust
it just cooked sideways. Less than half the height of my loaves that I didn't proof

>> No.10588239
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10588239

>>10588215
Your hands were not meant to create.

>> No.10588241

>>10588215

By my experience it's better to shape it the next day, around an hour to 90 minutes before baking, otherwise it'll be too relaxed and not hold a dome shape like yours. Retarding overnight can be done without splitting the dough into boules yet. Remember to build tension into the boule if you're making a boule, as in the video below for example.

https://www.youtube.com/watch?v=MPdedk9gJLQ

>> No.10589133

>>10588215
Definitely overproofed, anon. Next time after you shape it, refrigerate it overnight and then preheat your oven in the morning. Back the dough STRAIGHT from the fridge -- just turn it out onto your pan, score, and place it straight into the hot oven. Obviously continue to do the steel bowl thing, that steam will help with your oven spring.

>> No.10589195

>>10586721
Did you need it?

>> No.10589209

>wasting your time making your own bread
Why? Because you want to feel like a real chef or something? Why not make an actual meal you talentless coward

>> No.10589220

>>10586721
You're culturally appropriating flat bread

>> No.10589274
File: 2.72 MB, 3024x4032, IMG_20180512_133440.jpg [View same] [iqdb] [saucenao] [google]
10589274

Hey /ck/ rate my French bread that I forgot to score.

>> No.10589281

>>10589274

you should've scored it

>> No.10589283

>>10588215
Nice tea tray, dude.

>> No.10589291

>>10589274
looks pretty good, nice crumb and sheen. what's your recipe?

>> No.10589310

How to score bread? The dough always sticks to my knife.

>> No.10589317

>>10589291
750 flour
475 warm water
10 salt
1 yeast packet

Mix half the flour with everything else then kneed it together with the rest of the flour for 10m.
Let it double in a covered bowl, then punch it down and shape into loaves and let it double again, covered.
Egg wash before scoring then bake at 375 for ~40m hitting it with an egg wash halfway through.

>> No.10589325

>>10589310
A better knife or a disposable razor blade. Basically just need something sharp.

>> No.10589339

>>10589310
i use a simple razor blade, it works better than knives and is cheaper than other tools. i've found it's easier to score chilled dough -- i usually do the final proof in the fridge, and scoring the cold dough is less sticky and more smooth.

>>10589317
do you add steam to the oven when you're baking it?

>> No.10589351

>>10589310

I just cut it withscissors desu.

>> No.10589352

>>10589339
I didn't this time but in the past I have thrown a couple ice cubes in for some amount of steam. Personally I like a thinner less chewy crust anyway.

>> No.10589518
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10589518

>>10588215
Your hands were not meant to create.

>> No.10589792

>>10586721
this post is honestly comedy gold

>> No.10589943
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10589943

>>10586721
sorry, OP

>> No.10589945

>>10589274
Acceptable crumb structure, miring that sheen. I personally would want a thicker crust but that's me.

>> No.10590381

>>10589943
sorry OP a handicap person did it better than you

>> No.10590394

>>10590381
for what it's worth, the handicap is temporary. i've been in casts on both legs for 5 weeks -- hopefully just another 2 weeks in a cast on my broken ankle, and 2-4 weeks on the other foot.

>> No.10591253
File: 7 KB, 250x241, 1447819240511s.jpg [View same] [iqdb] [saucenao] [google]
10591253

>>10586721
>why is my yeast retarded

>> No.10591671

>>10588215
Why can't euros into baking bread?

>> No.10592470
File: 117 KB, 723x642, 1526085948201.jpg [View same] [iqdb] [saucenao] [google]
10592470

>>10586721
>the flattened cross
My sides

>> No.10592482

>>10591671
We've been baking breads before US exists you dumb mutt

>> No.10592487
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10592487

>>10586721
>>10592470
It looks like his loaf got mangled by some rotfish.

>> No.10593809

>>10591671
OP uses Fahrenheit, what makes you think their Euro?

>> No.10593845

>>10586721
Have a look at mine OP
>>10593835
It has a really really hard/chewy crust.

>> No.10593858

>>10593845
looks great

>> No.10594896

>>10591671
why amerifats are so fucking dumb? eurobread is the best, plus it's fucking cheap, african breadstuff can be pretty great too(ethiopian for example). Cheap american bread is fucking disgusting, its sweet af, its more like a cake then proper bread.
t: hungarofag

>> No.10594929
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10594929

>>10594896
why are eurosnobs so fucking dumb? it's like you think we only eat pullman loaf. Every grocer and bakery around here has a variety of breads available. we use the same fluffy and sweet bread for toast and sandwiches because it's cheap as fuck and predictable. We also have predictable capital letters.
t.American.

>> No.10594966
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10594966

>>10594929
>Every grocer and bakery around here has a variety of breads available
While that's technically true, they all pretty much taste like shit. You have to go to a real bakery to get decent bread in this country and even a lot of the "real bakeries" are absolute dogshit. The only in-grocery-store bakery I can think of that doesn't have absolutely terrible bread is a store called Eataly and there are only like 5 locations nationwide
t.American who has a passport and knows what good bread actually tastes like, unlike you

>> No.10595161
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10595161

>>10594929
Yeah sorry I was writing from my phone. Your bread is still shitty tho, plus I can feel your arrogance radiating through the screen
>>10594966
This.

>> No.10595199

>>10595161
There is no one more arrogant than a yuropoor. You think you're superior in every way and it's just sad because no one cares about you.

>> No.10595225

>>10595199
Instead of learning a new thing, and thinking about ways to improve the situation, you resort to name calling and butthurt.

This is why people who don't have passports shouldn't be allowed to vote.

>> No.10595246

>>10595225
>muh passport
>actually
>Eataly
*tips fedora*

>> No.10595411

>>10594929
>why are eurosnobs so fucking dumb?
Just because you cant understand other side, it doesnt mean that the other side is dumb.
>it's like you think we only eat pullman loaf
You do, my eastern europe village backery has more history than your whole country.
Girlfriend of my best mate tell me some horrifying stories about her 6 month student exchange program.

>> No.10595953

>>10593845
Nice!

>> No.10595964

>>10589274
crumb is close and I like a bit more color but the sheen is nice

>> No.10597376
File: 19 KB, 218x265, Blank+_956d19d1f6dac2ef84dd98836f2cad2a.jpg [View same] [iqdb] [saucenao] [google]
10597376

>>10595411
>my eastern europe village backery has more history than your whole country
americucks btfo

>> No.10597434
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10597434

>>10595246
>actually having standards when it comes to food = fedora

>> No.10597611

>>10586721
It's not Passover yet, you smelly kike.

>> No.10597658

>>10595246
>>10595246
wtf are you doing here if you don't like quality food you absolute dumbfuck tastelet? No need to get so defensive lardass.

>> No.10597977

>>10597658
I can and do eat food, and I don't dislike the tastes or textures. I just find it incredibly boring and time consuming and would rather spend that time doing something I enjoy more and that's more important to me than having my mouth explode with faggy flavors