/ck/ - Food & Cooking

[Anonymous No.13199972]

I baked bread today. Thanks for looking.

[Anonymous No.13199973]

looks like bread

[Anonymous No.13199979]

>>13199972
A country-style wheat loaf? Nice, good for toast and sandwiches. Baking your own even if it turns out mediocre still beats the hell out of store-bought white bread.

[Anonymous No.13199990]

>>13199979
>A country-style wheat loaf?

I modified a King Arthur recipe and subbed in quite a bit of whole wheat flour. I think it will make a good breakfast toast. Need some marmite for it, now.

[Anonymous No.13199999]

>>13199972
Looks good!

[Anonymous No.13200033]

>>13199972
would ngl

[Anonymous No.13200040]

Need to see the crumb to properly rate, but it looks good.

[Anonymous No.13200048]

>>13200040

Will post crumbshot later once it's firmed up a little bit.

[Anonymous No.13200083]

>>13199972
My man, baking is such a pure activity. Looks good bro.

[Anonymous No.13200104]

>>13200083

Home cooking and baking are my way of fighting back against the Semites and their poisonous "preservatives", "soy", and everything else.

[Anonymous No.13200130]

It's fucking trash.

>crust not browned enough
>top not scored
>only shit bread comes from loaf pans
>ragged surface, likely overproofed
>don't even have to wait for the crumb shot to know that it's dense as fuck inside

Your bread is bad and you should feel bad.

[Anonymous No.13200135]

>>13200130
have sex and dilate

[Anonymous No.13200146]

>>13200104
Whoa bro what the fuck, why do you have to go all muh joos on me. Every man is your brother, power is the true evil. Bake out of compassion, not contempt.

[Anonymous No.13200157]

>>13200130
why you cryin anon?

[Anonymous No.13200173]

>>13200146
>Every man is your brother, power is the true evil.

Sounds like communist drivel to me.

[Anonymous No.13200230]

It's supposed to be an English muffin toasting bread, and it's actually very delicate. I was expecting it to be a lot stiffer.

[Anonymous No.13200239]

>>13200173
Matthew 23:8.

[Anonymous No.13200269]

>>13200239
based scripturebro

[Anonymous No.13200288]

>>13200130
It looks like my dad’s bread and my dad’s bread is trash

[Anonymous No.13200330]

>>13200130
>bread should only ever be a rock-hard, overly-airy, sourdough boule

[Anonymous No.13200353]

>>13199972
Why does American/British bread look like a block from Minecraft ?
Is it seriously like standard, or am I missing something ?

[Anonymous No.13200355]

>>13199972
Its bread

[Anonymous No.13200361]

>>13199972
Looks tasty. Nice work, Anon.

[Anonymous No.13200369]

>>13200353

It was baked in a loaf tin.

[Anonymous No.13200390]

>>13200369
But, why ? You would get much better texture and crust with just putting it on baking pan.

[Anonymous No.13200523]

>>13200390

Because it was easy to throw it in a loaf tin.

[Anonymous No.13200538]

>>13199979
>even if it turns out mediocre
catty gay man, is that you?

[Anonymous No.13200570]

>>13200390
It shapes it better for sandwiches

[Anonymous No.13200639]

>>13200230
Rookie here. I'll eat it.

[Anonymous No.13200656]

Im supposed to make dinner rolls for Thanksgiving but I've never baked. I like those kind that are super soft on the inside. So soft you can squish them down to the size of a golf ball. I also like a slightly crispy shiny brown outside. Anyone know how to make something like that?

[Anonymous No.13200700]

I just bought a bread machine from the thrift store and looked up the recipes from its cookbook but nothing has turned out very well.

[Anonymous No.13200726]

>>13200656
Go on YouTube and search Joshua weissman hokkaido milk buns

[Anonymous No.13200731]

>>13200700
Bread machines are trash, that’s why

[Anonymous No.13200738]

>>13200731
I mostly wanted to use it to make dough I can throw in a pan. I figured I'd see how it worked out for $15.

[Anonymous No.13200741]

>>13200639

Thank you. It's very good.

>>13200656

I think you want to make something like hawaiian rolls.

[Anonymous No.13200747]

>>13200726
>recommending the most reddit-tier youtube chef
josh has overly fancy recipes and is just annoying.

[Anonymous No.13200940]

>>13200747
he is insufferable.

[Anonymous No.13201060]

>>13200747
>overly fancy
You just revealed you can’t cook

[Anonymous No.13201265]

>>13201060
>if you don't like some youtube yid, you can't cook

[Anonymous No.13201406]

>>13201265
He complained about fairly standard recipes being “too fancy.” You’re probably a cooklet too that’s why you’re so asshurt

[Anonymous No.13201607]

>>13199972
Looks tasty, ready for soup. Score the top with a knife before baking for extra crispy crust. Pic related is my old style of breadmaking.

[Anonymous No.13201616]

>>13200330
This. I can handmake brioche and even I think a sourdough boule is a fucking pleb meme bread.

[Anonymous No.13201647]

>>13199972
reblogged
https://foodblogposts.blogspot.com/2019/11/xlvii.html

[Anonymous No.13201734]

>>13201607

Nice loaf, and toasted it was great with beef barley soup. Thanks for the recommendation.

>>13201616

It's got something to do with these dutch-oven sourdough fags thinking they've unlocked some sort of secret cheat code in breadmaking. They forget everything else about it.

>>13201647

Thanks 4 reblog.

[Anonymous No.13203890]

Anything that seems inherently wrong with this?

>Make sourdough starter
>Seems to be alive and well, pic related
>Use about a DL of it for some sourdough bread
>Mix starter, 5 DL water, salt, rye flour and some wheat flour something like 12 DL total flour
>Let the dough proof over night in a 26 celcius spot with plastic over the top of the bowl but leave a little open so it can get some air

Next day the dough have risen basically nothing at all. Is it just a bad starter?

[Anonymous No.13204157]

>>13203890
>>13203890
Try a small batch of:
1 part starter
1 part water
1 part rye flour
1 part wheat flour

See if it doubles overnight. You don't really need to let air in.

[Anonymous No.13204313]

>>13204157
>>You don't really need to let air in.
Just for proofing or also when making the starter? Because I always read in starter recipes how the lid should be loose to let air in.

From what I gather of your post it might be a problem of using too little starter for such large batch? I'll give it a go anyway.

[Anonymous No.13204366]

>>13204313
I don't think it will matter a whole lot one way or the other. I'm not suggesting that you fiddle with the ratios for making more starter. My suggestion is just to proof the starter to see if it's still viable.

[Anonymous No.13204382]

>>13204366
Yeah I got that, thanks.

[Anonymous No.13204977]

>>13199972
yup, that's bread

[Anonymous No.13205011]

>>13200230
Underbaked, gummy crumb. Bake at a higher temp for longer. That looks like 350 for 35 minutes. Try 375 for 45.

[Anonymous No.13205091]

>>13205011

It was well above temp, and it's supposed to mimic the texture of an English muffin.

I could try to bake it longer, but I doubt it'll do anything except make an unnecessarily hard crust and dry crumb.

[Anonymous No.13205123]

>>13199972
Bread looks nice anon, very comfy
you should be proud

[Anonymous No.13205153]

Toasting in epic bread

[Anonymous No.13205266]

>>13200390
Because the shape is familiar and humans are simple creatures

[Anonymous No.13205333]

>>13200230
ITS FUCKING RAAAAAWWWWW
>>13205091
>i tried to make bread, but it was secretely supposed to be a cake ;)
fuck you.

[Anonymous No.13205401]

>>13205333
>ITS FUCKING RAAAAAWWWWW

Wrong.

>fuck you.

It's King Arthur's recipe. Take it up with them.

[Anonymous No.13206306]

>>13205401
No you underbaked it and it's gummy. You only get gummy like that if it didn't hit 165 in the center where the starches gelatanize and set. It's underbaked and you can't deny it. It's right there in your picture. Shoot for at least 190 next time. Just learn from your mistake and move on.

[Anonymous No.13206345]

>>13205091
Gets defensive, doesn't post baking temp and time. Lol. Underbaked.

[Anonymous No.13206934]

>>13206306
>>13206345

25 mins (per recipe) @ 350*F, and it read 189.2 on the instant read, dead center (though, I admit it is only accurate to the nearest fifth).

Fucking retard niggers.

[Anonymous No.13206976]

>>13200700
There's a reason that there is a million of them at the thrift store. Hell, people give them away for free on craigslist. Use the oven.

[Anonymous No.13206981]

>>13206934
Don't let them get to you. You did good. You actually cooked something unlike 99.9% of the weirdos on this board.

[Anonymous No.13207047]

>>13200353
nigger, slavs cook bread in blocks too, not only batons

[Anonymous No.13207632]

>>13206976
it works for dough and I bought bread pans

[Anonymous No.13207730]

>>13203890
The starter is probably fine. Are you following an actual recipe? Most sourdough bread recipes will have an method of strengthening the gluten, whether through autolyse or kneading... and only after that will they go for a longer ferment period.

[Anonymous No.13207768]

You posted that on discord, Donald Trump.

[Anonymous No.13207813]

>>13200700
The Zojirushi one I have works great. Make sure you use a recipe that's measured by weight. Also it's not for lean bread like baguettes. But it makes very good enriched sandwich bread with fat and a bit of sugar.

[Anonymous No.13208140]

>>13199972
Looks like the bread my mother used to make when I still lived at home. 10/10 would look at again.

[Anonymous No.13208156]

>>13199972
you did good bro, nice!

[Anonymous No.13208289]

>>13200239
Revelation 3:9
He changed his mind after the whole nailed to a stick thing

[Anonymous No.13208420]

>>13199979
I'd love to agree with you my friend, but no matter how hard I try I still cannot compete with regular heart-attack inducing white toast bread from the store. It's just not the same. Still love baking though but I stick to pizzas and pasties and stuff like that.

[Anonymous No.13208580]

>>13200104
"a fanatic is a person who won't change the topic, and won't change their mind."
this is a bread baking thread on /ck/.
get a grip, anon

[Anonymous No.13208587]

>>13207813
I've been working on it. I even weighed out my water which I've never done before. My last loaf was better but still not particularly great. It rose a lot and fell so there was a hole and not too much of it was viable for slices since the paddle ruins a bit of the bottom. I'm going to keep adjusting I think right now I need less water and less yeast.

[Anonymous No.13209134]

>>13208587
>even weighed out my water
You shouldn't say "even" the water. The water's just as important to weigh as the flour.
I don't know why you're not getting consistent results? What flour are you using? If I weigh out the basic white bread recipe on my zojirushi I pretty much get perfectly consistent results.
Using the timer mode instead of starting immediately can cause it to rise more though, presumably because it's basically an autolyse. Even when I use timer mode though, the chance of it actually falling like that is very low.

[Anonymous No.13209277]

>>13200700
Buy the kits from Prepared Pantry

[Anonymous No.13209718]

>>13206981

Thank you.

[Anonymous No.13209723]

>>13208580
You can't even prove me wrong, that's why you try to change the subject.

[Anonymous No.13209831]

>>13209134
I'm using king arthur white flour and regular yeast (not bread machine yeast). I have only made 3 loaves so far and the first one was beyond fucked, second one rose a bunch and fell, and the third one still did that but not as bad. On the third I opened the machine and spooned in more flour until the dough looked right. I've tweaked the recipe a bit each time and it's getting better. I just need to dial it in more I suppose. I began with the basic white bread recipe from the machine's book.

I never weighed out water in chemistry class, measuring it worked well enough just reading the bottom of the meniscus. It is a lot more accurate to weigh by the gram though.

Like I said earlier, I'd probably prefer to use the machine to make dough and toss it in a loaf pan. I just wanted to play around and learn how the machine works first.

[Anonymous No.13209891]

>>13206981
Now back to Taco Bell threads

[Anonymous No.13209955]

>>13209723
what are you talking about?
I pointed out the utter absurdity in bringing up /pol/ish conspiracy theories and things in a bread thread on /ck.
there is also nothing to "prove wrong" about the subjective notion in >>13200104
if that's your personal experience, then that's your personal experience.

[Anonymous No.13209960]

>>13209831
>(not bread machine yeast)
You mean regular instant yeast rather than quick yeast? That should be fine, that's what I use. There is a different setting on the machine for the two types of yeast though because the rise times are different.
Can you post the recipe? I assume it was given by weight in your bread machine's manual rather than converted by you?
My Zoji's recipe is 320g water, 544g bread flour, 46g sugar, 8g dry milk, 11g salt, 35g butter, 7g active dry yeast.

[Anonymous No.13209990]

>>13206934
25 minutes at 350??? No wonder it's under baked and gummy looking. The other poster was right when he said it looked like 350 for 35 and you should do 375 for 45. But you are a baking noob and don't know better.

If you slice the bread and it sticks to your knife it's not done. That obviously sticks. No way that temped at 189 after 25 minutes. Op is a shitty Baker and a defensive liar.

[Anonymous No.13210031]

>>13209990
>No way that temped at 189 after 25 minutes.

I just double checked the recipe and it was 400*F, not 350*F. It definitely temped around 190*F in the middle.

See: https://www.kingarthurflour.com/recipes/english-muffin-toasting-bread-recipe

>That obviously sticks

Nope. Incredibly delicate crumb, but no sticking.

[Anonymous No.13210071]

>>13210031
>Can't follow a simple recipe
So you underbaked it by 50 degrees and it was under temped and you didn't bake it extra because you are a noob. That stuck, it's gummy as fuck. Get a new thermometer.

[Anonymous No.13210080]

>>13200230
>RawDough.raw
Hard pass.

[Anonymous No.13210116]

>>13210071
>So you underbaked it by 50 degrees

No, I did bake it at 400*F. I misremembered the recipe.

>>13210080

delete this

[Anonymous No.13210522]

>>13209960
I had to do the conversions manually, everything was in volumes. I went with the 2lb loaf. On my third try I opened the machine up and helped it out with a rubber spatula a couple of times early in the first kneading cycle.

[Anonymous No.13210568]

>>13210522
>I had to do the conversions manually, everything was in volumes
You should try a recipe that was made to be used by weight. Not everybody agrees on the conversions. You could try the one I posted. Also make sure you're following the instructions carefully and positioning ingredients in the pan carefully.
It's possible your bread maker isn't as good at controlling temperature as mine, since it specifies the temperature of the water in that image. Mine doesn't care and adjusts the preheat cycle to get it right.

>>13209831
>I'm using king arthur white flour
I assume you mean their white bread flour? Maybe a stupid question but worth checking, they make all sorts of other flours.

[Anonymous No.13210743]

>>13210568
oh shit it's all purpose flour and the recipe calls for bread flour. I've always just used whatever. I'm heading out tonight and will probably stop by the store on the way home and pick some up. I will give your recipe a shot if I have time tonight and post results and also I can retry the one I posted with bread flour.

I followed the instructions to the letter and made sure to put the ingredients in order and I tried to spread each out in its layer instead of dumping in a pile her or there. Is there any trick to it other than that?

[Anonymous No.13210746]

NOOOOOOOOOOOO I DONT WANNA BE BREAD

[Anonymous No.13210819]

>>13210743
>oh shit it's all purpose flour and the recipe calls for bread flour
Yep, that'll definitely screw up your bread.

>I followed the instructions to the letter and made sure to put the ingredients in order and I tried to spread each out in its layer instead of dumping in a pile her or there
I mean not really, as long as you're following the instructions. Mine says to make a little divot on top for the yeast.
Also what I said about the timer function is true in my experience. A longer timer means the flour autolyses and causes it to rise more (potentially too much). The difference between starting immediately and and using the 12h timer can be pretty dramatic.

[Anonymous No.13210833]

>>13210746
4chan. Extremists responsible for most of our modern day issues.

[Anonymous No.13212615]

>>13200353
british-grown wheat has low protein content, so many traditional british breads are baked in square tins because there's not enough gluten development to allow a round loaf to maintain its shape. americans continued this both for cultural reasons and also because high-protein hard winter wheat only grows well in the western US, which wasn't settled until later

[Anonymous No.13212769]

>>13199999
by golly if no one's gonna check em then i am
good breads op >>13199972