bread

[Anonymous No.12037879]

Anyone here bake their own breads?
I've been practising a bit lately with sourdough and fairly high hydration breads.
Show me what you guys bake.
Pic is a sourdough loaf that fermented overnight with about 80% hydration. Will post crumb shot in a while when the loaf completely cooled.

[Anonymous No.12037884]

I started doing it but my gfs bull teased me so much i quit :(

[Anonymous No.12037915]

>>12037879
I gave it a go but it really took the piss out of my sails over time. lots of time and energy put into making pretty mediocre bread.

I still make some every once and a while, maybe eventually I will get good, but I am pretty trash at it, and with it being so cheap to even buy the good stuff its hard to justify continuing to bang my head against the wall.

just can't bake.

[Anonymous No.12037922]

>>12037915
i recommend you to keep at it. my first loaves were trash too, very dense and undersalted etc. It's all a learning process. It helps to visit baking forums once in a while and look at videos to learn the techniques on how to handle and shape the dough.
Good luck if you keep at it!

[Anonymous No.12037947]

90% rye with 80% hydration. Fermented slowly for 48 hours.

[Anonymous No.12037950]

>eating bread in 2k19

[Anonymous No.12038009]

>>12037947
damn I'd eat that, pretty good looking anon
>>12037950
shut up cunt

[Anonymous No.12038033]

>>12037947
that looks yummy, i dont have any rye flour on hand right now, might have to get myself some.
This is the crumb from the OP

[Anonymous No.12038041]

[Anonymous No.12038054]

>>12038009
>>12038033
Thanks, I love rye breads and I am always trying to make them not so dense. This was by far the best almost 100% whole rye bread I’ve ever made. I also wrapped it in damp tea towel when I took it out of the oven to achieve chewy and soft crust.

Pic related is 30% whole spelt 70% hydration sourdough. This was the moment where I fell in love with spelt. Nice nutty flavour.

[Anonymous No.12038066]

>>12038054
nice crumb too, i dont usually mess with whole grains too much, i'm not really sure how to get that open crumb, with regular white bread flour it's a lot more straightforward

[Anonymous No.12038094]

>>12038033
I dont mean to be an asshat but that looks like fresh dough

>>12038054
Pretty good anon, care to share recipe?


Im slowly diving into the baking world, yesterday I made pic related, it came out a bit dry to edible.

[Anonymous No.12038099]

>>12038094
fresh dough?
It fermented around 16 hours. I think it's just the camera quality.

[Anonymous No.12038241]

>>12038066
I kinda like the taste of whole grain breads but I started making them around 20-30% wholegrain because I also want that open crumb which should be easier with just bread flour.

>>12038094
I would love to share recipe but this was just experiment with spelt flour and I usually make all the breads by feel and measure the flour and water with cups. Yesterday I made my first bread and actually wrote down the recipe.
If it helps it’s 3:1 bread flour/whole spelt flour, 70% hydration (just by feel, it was maybe more) and for all my breads I use rye sourdough starter at 100% hydration, about 2-3 heaping tablespoons and some salt. Consider I am still amateur who just love bread so this is more like just my experience and not the recipe.

Thanks for your interest anons. I would definitely try your bread. All breads are beautiful.

[Anonymous No.12038259]

>>12038241
thanks for contributing, it's nice to have something else than the
>for me its the mcchicken
posts on here

[Anonymous No.12038406]

>>12037922
I've made 20 or so loaves at this point. mostly rye and sourdough they are pretty great when they are coming right out of the oven but even a day after and they are just nasty dense and dry.

how many loaves should it take me to get good at this?

[Anonymous No.12038425]

>>12037879
Making a loaf tonight, will post when I get home.

[Anonymous No.12038701]

>>12038425
Cool, anon. Hope to see your post

[Anonymous No.12038812]

>>12037879
Yeah I try it from time to time. Right now setting up dough for baguettes.
>pic related, result from my last baguette run

[Anonymous No.12038870]

I've been wanting to start baking bread, especially sourdough, but I have never been too good at baking. What are some good resources for a beginner?

[Anonymous No.12038909]

>>12038870
https://www.youtube.com/watch?v=2FVfJTGpXnU
Is imo pretty good explaining it from A to Z.

[Anonymous No.12039034]

>>12038054
Describe your slow fermentation method

[Anonymous No.12039357]

>>12038909
Looks good, thanks!

[Anonymous No.12039378]

>>12038259
You are welcome, I am now back, we tasted my last bread with my brother. Average looking open crumb, chewy and slightly nitty from spelt flour.

>>12039034
Thanks for your question. I usually ferment my dough longer times because I never know when I’ll be able to bake. I’an startin with autolyse for two hours, then I mix starter with dough and put it in the fridge for minimum of 16 hours. Then I slightly knead it with damp hands and then put it in bread tin covered with damp tea towel overnight. I just like to not to knead the rye and let the starter make all the work. The bread I posted was really fermented for two days therefore it had nice soft crumb.