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/ck/ - Food & Cooking

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12866915 No.12866915 [Reply] [Original]

hello friends OP here. you may frequently finds yourself thinking "ah, if only i were an artisan breadmaker with a somewhat homely wife who i find beautiful and charming in her imperfections" well friends, i can get you halfway there but the rest is up to you. yhis is how to make beautiful sourdough loafs.

>> No.12866929
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12866929

The first step is the flour. 800 grams total. you can use all plain white flour but it is good for texture and for flavor to use blend. my blend is secret but you should experiment and create your own!! that is baking!! also 26 grams of salt and 616ml of water (1ml of water weighs 1 gram). mix all this together with your hands (VERY IMPORTANT, HANDS NOT TOOL) and put it in the fridge. that night take it out and put it on the countertops to warm up while you sleep.

>> No.12866930

You have piqued my rural interest.

>> No.12866936

>>12866929
tell us the blend you faggot

>> No.12866938

>>12866929
>my blend is secret
>experiment and create your own!!
>that is baking!!
>>12866915
>>hello friends
>artisan bread maker with a somewhat homely wife who I find beautiful and charming in her imperfections
>I am get you halfway there but the rest is up to you
>>12866930
>piqued
>rural
Why is this thread blog posting cancer
Go away you fucking normalfags

>> No.12866941

>>12866929
You autolyse for that long?

>> No.12866945

>>12866941
some of the best loaves I've ever made were when I accidentally forgot about the dough for almost a whole week in the fridge

>> No.12866953
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12866953

once you wake add 170 grams of your wonderful yeast sourdough starter. the starter is the easy part, you do not need instruction on that correct? if you do i may still save you but you are more novice than i thought. that is ok, best time to start culture is 10 years ago, second best time is today ANYWAY

make your fingers like a spider and push starter into dough making holes like foccacia. then grab one corner of dough like in picture related, stretch dough up and over. turn bowl and do this with a different corner over and over and over until dough is very mixed with starter. cover bowl with towel so it does not dry our and leave alone for 1 hour

>> No.12866975

>>12866915
I like your loaf uwu

>>12866936
500g wheat flour
100g semen
200g bread flour

>>12866938
4chan is literally normie.org

>> No.12866987
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12866987

next is to build strength and fortify in dough. use misting bottle to significantly dampen countertops. do NOT use flour top avoid sticking, user WATER! anyway dump your dough on countertops and wet your hands to stretch dough out as far as you can without tearing DO NOT TEAR. then fold dough into 3x3 grid by fold top down, bottom up, left right and right left. return to bowl with cover and let rest 1 hour.

reapeat this process again. this time if you want to add nuts or seeds or spice or herb or galic or raisins you can sprinkle over before you fold! again this is you baking!! this timer return instead of bowl to rectangular pan but still cover and let rest 1 hour

>> No.12866991

Sorry sweetie, is that gluten free?
>thought not

>> No.12867028
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12867028

next step is hard to portray in photo because it needs both hands. wet your hands and grasp dough like in picture related but imagine both hands. rotate hands up like you are eating a sandwich to detach front of dough fron pan. let front of dough fold under and gently drop dough so now front 1/3 is folding under. rotate pan 180 and do the same from all angles.

you will do this 2-4 times until dough is robust and strong but let dough rest 45 min or 1 hour in between each time

time 1 dough is still very sticky and hard to work
time 2 dough seems stiffer and comes away easier
time 3 usually sweet spot. dough barely sticky and pulls away from pan easy and hold shape when folded
time 4 if time 3 does not sound like above

>> No.12867049
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12867049

next is time to be patience. cover and let dough rest and ferment until it puffy and wonderful. usually 3 hours but maybe your home is strangely warm or cold. depends! picture related is puffy adn wonderful

>> No.12867084
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12867084

next is the shaping. this part is very difficult and needs practice and gentle hands. flour a countertops and gently put dough onto it smooth side down (remember wet hands for no sticking). flour top of dough and with utensil, cut dough into 2. 2 loaves for this recipe! you will carefully shape them into required shapes. they will deflate some but unlike yeast bread you are not telling to punch all the air out!! gentle!! i made 1 boule (round) 1 bastard (long)

turn them smooth side up and let sit on counter uncovered for 30 minutes. you want the outside to dry out a little for wonderful crusty

>> No.12867097

sorry friend OP here i didn't take a picture for this step but once they sit for 30 minutes you flour again the top "smooth" side and put into proving dish. i have wicker basket for bastard but boule just went into a mixing bowl with a clean towel in it. put these in your fridge and leave them until the next morning.

>> No.12867117
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12867117

now it is morning! preheat oven to very hot (245°C) and let heat for 1 hour. once it is hot you take the loafs out of the fridge and put parchment on a sheet and the loaf on a parchment "smooth side" up. use a regular razor blade to slash the loafs. a regular razor blade is fine, the is no need for expensive baking razor blade, thats is inefficient

>> No.12867149

>>12866953
every single time, i dont have sourdough starter yeast. how do i make my own. i hear it gets expensive to feed. can i make one overnight?

>> No.12867151
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12867151

and a long slash for the bastard

now it is here that you may unfortunately find yourself with a oven that does not inject steam for beautiful bread. this is fine because OP is a genius. take the deep rectangle pan you were using earlier (disposable is fine) and heavily mist his inside with the bottle you were using earlier! then put pan upside down over loaf and put in hot oven. steamy box for bread!

bake for 20 minutes. then remove rectangle pan and remove parchment so it does not burn and put loaf+sheet back in oven. lower temp to 205°C and bake for 15 more. lastly, remove sheet and put loaf directly on oven rack for 20 more.

>> No.12867163

and then you have 2 perfect loafs!! wonderful with which to woo a woman for step 2 of your dream!

>> No.12867172
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12867172

>>12867163
OP here friends the picture did not attach

>> No.12867182

>>12867149
you can't make one overnight really, it needs time to stabilize the "ecosystem" of lactic bacteria and yeasts

a lot of the starter guides I've found online use way more flour than is necessary, here's what I do:

1/4 cup of water, 1/4 cup flour, a couple tablespoons of plain kefir, make sure it's got active live cultures in it. kefir works better but if you can't find it, use plain yogurt (active cultures)

mix that all up and let it sit for a few days, every 2-3 days or so add a tablespoon of flour and water. in a week it'll be ready to use and you'll only have used maybe a cup total of flour rather than those methods that have you feeding it a whole cup of flour every 12 hours.

>> No.12867192

You bread faggots are the worst.

>> No.12867203

>>12867149
hello friend, OP here. unfortunately it cannot be completed overnight unless you receive some from a friend. i would share some of my culture with you but the distance is likely great. it is however both easy and cheap. here is how.

take equal parts of flour and water and mix them. make sure your water is VERY PURE or distilled, and your flour is not bleached. even just 20g of water and 20g of floor is ok.

every day scoop out half and replace with equal parts flour and water. this is "feeding" you are nurturing these yeasts and bacterias. as the days pass you will notice it begins growing and bowing bubbles and takes on a pleasant vinegar smell. after 6 weeks you can move it to the fridge and they will get sleepy but not die. then you can feed every 1 week or 2 weeks. make sure you take it out to room temperature and feed it in advance before using it for bread or they will be too sleepy.

>> No.12867208

>>12867192
are you saying you would rather deal with ponyfags

>> No.12867375

>>12866915
Nice looking crust, but the fashion rn is to take it a few notches darker
where's the crumbshot OP? Won't be able to rate your bread fully until I see the interior

>> No.12867388

>>12867208
Woah. Let's not get carried away. If I gotta pick between cancer and HIV, I'll take the aids.

>> No.12867442
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12867442

>>12867375
hello! you can leave the temperature high for the 2nd stage of cooking for a darker crust!!

>> No.12867463

>>12866929
>800 grams
not one of these faggots again . . .

>> No.12867625

>>12867463
Volumetric measurements, aka "guessing," has no place in baking

>> No.12867669
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12867669

op gives breadbois a bad name

>> No.12867788

>>12866945
that's not what autolyse is, you're just making a preferment

>> No.12868041

bread is mostly tasteless unless loaded with salt, if baked this way.
I bake my bread in a covered loaf pan.
I coat the dough in flavorful seeds, like sesame, caraway, and fennel, gently kneading them into the surface of the dough so they stick well, then cover the pan and let it rise for an hour, then bake at 400 degrees for 30 minutes.
Great bread. covered in seeds, very flavorful.

When I mix seeds into the dough the bread ends up tasting like nothing. I don't know why this is.

>> No.12869597

>>12868041
Your tongue might not be working correctly

>> No.12869605

>>12869597
Have you ever forgotten to add salt to dough and tasted the finished product?

>> No.12869623

>>12867442
Looks a smidgen under cooked. The crust is perfect, but the middle looks a bit underdone. Tends to be a problem when using a home oven.

>> No.12869816

>>12867442
That shit looks good!!!!

>> No.12870481

>>12866915
fuck you op, Im jelly, I cant make mine so crusty and open up so nicely
I blame my shitty oven

>> No.12870643

>>12867203
i think all this exact science bullshit with the starter is scaring me off. Seems you just literally take out some and put more flour/water in each day. solid

>> No.12870998

>>12868041
have you tried toasting the seeds or browning them a bit before the dough? It brings out the flavor in sesame and poppy seeds for my bagels.

>> No.12871104

>>12866938
>normalfag
Irs normalnigger, you Redditourist

>> No.12871133

>>12866929
>you can use all plain white flour
Stopped reading.