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/ck/ - Food & Cooking

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11738643 No.11738643 [Reply] [Original]

Post cooking, lunch/dinner, cook-alongs, etc.

I tried making some no-knead bread with extra-long fermentation time. Turned out pretty good. I meant the crumb to be larger but it's not dense so it's no issue, the crust is on the tough side but perfect for me, and it's got a bit of a nice sour taste. Would've made it a cook-along but I forgot to take progress pictures.

Recipe:
>3 cups flour
>1/4 tsp instant yeast
>1/2 tbsp salt
>1.5 to 1.75 cup water

Stir dry ingredients together. Stir in 1.5 to 1.75 cups room temp water until a rough, sticky ball of dough forms and no dry flour is left in the bowl. Let rise between 12 to 18 hours.

After letting rise, scrape your dough out of your bowl onto parchment paper. With well floured hands, form the dough into a ball, and then let it rise again for an additional 30 to 60 minutes (longer will make larger crust).

While it's rising again, preheat oven to 425 F. Once done rising, lift the parchment with the dough on it and put it on a baking sheet. Bake for 30-40 minutes until a golden brown crust forms. Let cool and enjoy.

>> No.11738907

>>11738643
>/ck/
>cooking general

>cooking general
>BAKES bread

Are you intentionally trolling?

>> No.11738941

>>11738907
>cook·ing
>noun
>the practice or skill of preparing food by combining, mixing, and heating ingredients.

There's no baking or cooking thread and no harm in merging both since alone they'll both sink in this god forsaken board.

>> No.11738945

>>11738907
there's been bread threads here forever, what are you complaining about newfag?

>> No.11738947

>>11738643
>>11738907
>>11738941
A fast food thread died for this

>> No.11739019

>>11738643
Oh i always make them just like that, except i don't use packed yeast and salt.
Making sourdough gives it enough of a salty taste to satisfy.

>> No.11739103

>>11738643
https://youtu.be/rrP1-ZJz3GA

>> No.11739106
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11739106

>it's a lazy man's recipe

>> No.11739668

>>11738643
Im currently making a ton of chicken broth from some carcasses, cider, spices, and a touch of butter and cream for mouth-feel. Its turning out pretty damn well, but I had an interesting idea: would it be worth it to boil a few dozen whole cloves of garlic in this thick, succulent stock as a snack, or maybe even a starter?

>> No.11739847
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11739847

>>11739019
>sourdough
>salty

>> No.11741070

Bump

>> No.11741154

>>11739668
>mouth-feel
The term is texture.
Also, possibly but it needs to be served shortly after. That said, the gloves of garlic actually would help with the flavor.

>> No.11741374

Yeast never make bread taste tangy/sour.

>> No.11741440

>>11739847
I make some using just honey flour and water. Never do i need to add salty as it gets a little bit salty over time.

>> No.11742088

I'm going to make some sweet roll dough, for cinnamon rolls or orange rolls.
should I use bread flour or the gold medal AP that the recipe is from

>> No.11742101

>>11738945
Until we get al/ck/ back I don't want to see ONE FUCKING THING REMOTELY NOT COOKING RELATED HERE

>> No.11742117

>>11742101
>Until we get al/ck/ back
take it to /b/
baking is a form of cooking, even a drunk alcoholic knows that