Baking Thread

[Anonymous No.12765920]

lets make some bread! post your latest bakes and recipes, pic related is my starter and levain. follow along for some fresh bread

[Anonymous No.12765923]

i forgot to take pics of all the ingredients so have another shot of the starter

[Anonymous No.12765924]

here is the dough after 1 set of stretch n folds

[Anonymous No.12765928]

dump dough on a lightly floured surface and shape into a tight ball

[Anonymous No.12765939]

dust the top with flour and let em rest for 30 mins

[Anonymous No.12765947]

shape them for a loaf pan and let em proof

[Anonymous No.12765957]

then bake into delicious bread

[Anonymous No.12765962]

fluffy, tangy, delicious bread.

[Anonymous No.12765967]

bon appleteeth

[Anonymous No.12765986]

>>12765957

nice crumb, dude.

[Anonymous No.12765998]

>>12765986
thanks

[Anonymous No.12766004]

Also, I've been working some dessert loaf recipes lately. Got a chocolate peanut butter Cheerwine loaf that's pretty good (needs some tuning).

Will maybe post recipe later if there's some interest.

[Anonymous No.12766007]

>>12766004
id be interested. made a coffee cake with some starter yesterday and it didn't turn out very well.

[Anonymous No.12767169]

>>12766007

If this thread is alive tomorrow when I'm home from work, I'll dig out the recipe. It's a quickbread, so no problem with starter that's not working well.

Of course, you could add a dab in (your discard) for the sour flavor if you like.

[Anonymous No.12767403]

>be me
>never done sourdough bread but wanna try
>didnt know how the yeast looked/smelled
>online pics show the starter kinda dark and not like the attempts ive made at home
>say fuck it and paid 11 dollars for fresh sourdough starter from a bakery online
>since most shops in my town are upstart hipster cunts i gotta get it online
>only to realize the bought ferment was exactly like the one i left outside for 2 days

[Anonymous No.12767611]

>>12767403
the color will depend on what flours you use. ive had dark starters because i used wheat flour at the time. op is 100% ap

[Anonymous No.12767651]

[Anonymous No.12769493]

>>12765920
>attempt to make a sour dough starter
>after 5 days fruit flies manged to get into it
It's not fair

[Anonymous No.12769863]

Chocolate Peanut Butter Cheerwine Loaf

Wet:
- 10 oz Cheerwine (or Dr. Pepper, Mr. Pibb, etc)
- 1 egg or 1 tbsp cornstarch + 2 tbsp water
- 1/2 to 3/4 cup sugar (white or brown)
- 3 tbsp butter
- 3 sq dark chocolate, melted (roughly 1oz)
- 1 tsp vanilla extract

Dry:
- 3/4 cup flour
- 1/2 cup PB2 (or other powdered peanut butter)
- 1/4 cup cocoa powder
- 1 tsp allspice
- 1/4 tsp salt
- 1/2 to 1 tsp baking powder (depending on how dense you'd like the crumb).

I find it comes out best baking for an hour and 25 minutes at 325*F.

[Anonymous No.12769874]

>>12769493
keep it covered lol. just not sealed

[Anonymous No.12769951]

>>12769493
Keep it covered senpai. Weck jars are great, use the lid without the rubber seal.

[Anonymous No.12771005]

>>12767651

Ello ello wots all this then?

[Anonymous No.12771355]

>>12769874
>>12769951
I had it in a mason jar using plastic wrap instead of a loose lid. I must have made the holes in the wrap too big when I replaced it on day 4 because I hadn't had a problem up until then

[Anonymous No.12772496]

baking soda + coke

[Anonymous No.12774157]

>>12772496

huh