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/ck/ - Food & Cooking

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11880129 No.11880129 [Reply] [Original]

First time making bread /ck/, thoughts?

>> No.11880142

Looks pretty good. Did you use a Dutch oven or something? Also it will get stale very quickly so watch out.

>> No.11880144

>>11880129
Looks great.

>> No.11880158

>>11880142
putting it in a ziploc stops it from getting stale but you gotta toast to get the crust back. bit of a trade off but worth it.
>>11880129 looks good op

>> No.11880161

>>11880129
Good job! I like the crumb.

If you brush the top with butter, the crust will stay soft.

>> No.11880202

>>11880142
Yep, used a dutch oven, got the recipe from Serious Eats (Simple Crusty White Bread Recipe) crust is great but inside is a bit bland, gonna put some herbs and such next time for some flavor.

>> No.11880214

>>11880142
wtf are you talking about you can leave homemade bread out for like a week before it gets stale

>> No.11880223
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11880223

Here is the first loaf with it's cooling brother, put that one in for a bit longer for more color.

>> No.11880254
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11880254

>>11880129

Looks tasty. Nice cracking on the top. Tells me very basic ingredients. Keeping baking.

>> No.11880265

>>11880202
Use quality flour and a good amount of salt get's you a long way.

>> No.11880278
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11880278

>>11880265

agree
go for herb butter if you want to jazz it up
if that's your first bread, it's a nice loaf
did you hear the crust cracking as it cooled?

>> No.11880293

>>11880278
Yes! It was a subtle noise but I heard it crackle a bunch.

>> No.11880358

personally I like putting a bit of salt on the top before baking. concentrated salt is better than spread out IMO (as long as you aren't biting through a lump of it of course)

>> No.11880372

Looks good OP.
From the texture I would imagine it would go great with soup

>> No.11880473

>>11880214
Nonsense

>> No.11881655

>>11880129
Pretty damn solid for a first effort. Good crust, good crumb.

>>11880223
The second one is great, but then I like the crusty breads.

>>11880358
Rosemary bread with rock salt on the top is pretty fucking amazing.

>> No.11881657

>>11880129
OOO MASSA U GON MAKE ME SQUIRT

>> No.11881660

>>11880265
yes, the solution for a bland bread is salt, followed by butter.

>> No.11881662

>>11881657
idiot. plain n simple. drown yourself

>> No.11881664

>>11880129
If this bread, was a woman, I'd wanna kiss it.

>> No.11883113

>>11880129
looks really good, you should have let it cool longer before cutting though. I can't blame you though, I did the same thing with my first bread.

>> No.11883122

>>11883113
How can you tell?

>> No.11883141

>>11883122
the tearing of the crumb, it's not fully set, you have to let the whole loaf cool all the way down before cutting it.

>> No.11883607
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11883607

OP here, made a grilled cheese from the smaller bits of the first loaf, was amazing. I know it sounds ambitious considering I've only baked two loaves, but any tips on sourdough and making a starter?

>> No.11883679
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11883679

>>11883607
Go for it, sourdough is an addiction. Starters like Rye,when you start your starter use equal parts by weight Rye and water, and feed with that for the first few days, then you can use any whole grain you want. I've heard that pineapple juice has a similar pH to a starter, and some recommend starting a starter with that instead of water, to give the yeast sugars, and protect it from bad microbes from the acid.
I made a starter that is equal parts flour and water, just feed it every day feeding your starter thusly

Amount of flour to feed it = Amount of starter, i.e.
200g Starter, Feed it 200g flour, and 200g water
Do this for a couple of weeks, and it should be ready, it should rise after you feed it. You will want to discard it before feeding it so it doesn't grow exponentially, you can find recipes to use it, I make waffles with it.

Keep in mind that sourdough is much slower going than yeast, It's cold in my kitchen and a rise is about 5 hours, and it will depend

I've been making sourdough stuff every day for 3 months now, fun shit but keeping up with it is rough to keep up with unless you put it in the fridge once it gets going.

>> No.11883716
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11883716

>>11883679
Honestly Sourdough is not really all that different from any other bread, so don't worry about it, you just have to wait a little longer, and you have to feed a starter, but it's kind of like a pet. Sourdough bagels are my favorite thing to make.

>> No.11883746

>>11883679
Thanks for the advice, probably gonna give it a shot in the next few days, I'll make sure to document how it goes

>> No.11883753

Also, what are good quality flour brands or places to get some? I baked these two just using some generic grocery store flour but I'd like to give my bread an edge