Bread Thread

[Anonymous No.13231810]

No bread thread? This place has gone to shit. This just came out of my oven.

[Anonymous No.13231820]

I don't bake my own bread because I live near bakeries with amazing bread. I shouldn't be eating bread, anyway. I'm overweight and I live a sedentary lifestyle.

[Anonymous No.13232718]

Challah bread or Tangzhong bread, which one of them is the tastiest and the softest bread?

[Anonymous No.13232785]

>>13231810
I don't like crusty bread like that, even though they're aesthetically pleasing to look at.

[Anonymous No.13232841]

>>13232785
How do you not like crusty bread?

[Anonymous No.13232853]

>>13232841
hes low test

[Anonymous No.13232857]

>>13232853
I really don't get it though. How could someone actually prefer soft sugar air "bread" over a nice crusty loaf of bread? Imagine having a giant bowl of beef stew and dipping a slice of wonder bread into it instead of a nice crusty slice of bread. Does someone exist that would prefer that?

[Anonymous No.13232874]

>>13232857
Wonder bread is based.

[Anonymous No.13232875]

>>13232874
I hate americans

[Anonymous No.13233064]

>>13232875
So do americans.

[Anonymous No.13233158]

>>13232841
Some people live in basements.
>>13232857
Some people never grow out of chicken nuggets and pbj

[Anonymous No.13233252]

>>13232857
Not him, I like a crusty bread for something like that or toast where I'm making the whole thing crusty. But for a sandwich I find it gets in the way.

[Anonymous No.13233315]

>>13231810
Crumbshot! Sliced it up this morning and had cinnamon toast. It's perfection.

[Anonymous No.13233324]

Anyone tried bakening their own sprouted sourdough bread, but in hamburger bun form?

[Anonymous No.13233352]

>>13233324
I'm not a fan of sourdough in a brioche format, which all hamburger buns should be. For those of you out there using sprouted grain... How do you mill it, and does it fuck up your mill with moisture?

[Anonymous No.13233362]

>>13231810
idk if this counts but I made Chef John's khachapuri recipe the other night

[Anonymous No.13233416]

>>13233362
That's some nice looking 'puri. How was it?

[Anonymous No.13233426]

any tips for making bread really crusty like OP? it always come out pretty crispy but goes soft before its even cooled. higher heat? longer cook time?

[Anonymous No.13233435]

>>13233362
Wow, looks exactly like the video.
I thought that was one of the weird recipes nobody would actually replicate, but you actually did it.

[Anonymous No.13233466]

>>13233435
Thanks man
>>13233416
Really good and really rich. Tastes like cheese sticks youd order from a pizza joint but 10x better. Definitely the kind of meal to share with others. I could barely eat half.

[Anonymous No.13233476]

>>13233426
Bake in a Dutch oven. Ops loaf was preheat to 525 for an hour with cast iron Dutch oven and baking stones in oven. Bread at 475 in Dutch oven for 20 minutes, then out of Dutch oven onto baking stones for another 20 minutes at 325.

[Anonymous No.13234054]

whole grain wheat sourdough baked this morning

[Anonymous No.13234088]

Does home made bread have all the 22 nutrients super market bread lacks? I do make my own bread, but I'm still curious.

[Anonymous No.13234104]

[Anonymous No.13234641]

>>13233315
Fuck, i never get this kind of structure. How do you achieve that?

My bread is always on the denser side without air pockets. The last loaf was proved over night in the fridge, so definitely proved.

[Anonymous No.13234748]

>>13234054
>>13234104
Show me the inside

[Anonymous No.13234886]

>>13231820
>I shouldn't be eating bread, anyway. I'm overweight and I live a sedentary lifestyle.
Idiot.

[Anonymous No.13234907]

>>13234054
This impresses me because of how much it rose in the oven.
How did you make it ?

[Anonymous No.13235029]

>>13231810
I'd suck your dick for that bread 2bh

[Anonymous No.13235086]

>>13234748
here you go, friend

>>13234907
thanks. this one was 30% whole grain wheat flour and 70% bread flour. i did a 4 hour autolyse of the whole grain flour and then a 1 hour autolyse of the bread flour separately. i added the starter to both of them after the autolyse and folded it in, then mixed in the salt. then i folded the two doughs together and let it rise for about 6 hours at room temperature, folding 4 times during the rise. proofed in the fridge for 16 hours before baking in a dutch oven at 525 F for the first 15 minutes then 475 for the rest of the bake.

[Anonymous No.13235174]

here you go

[Anonymous No.13235189]

>>13231820
>shouldn't be eating bread, anyway. I'm overweight and I live a sedentary lifestyle.
bread is fine. It's what people put on bread that is bad. stuff like butter, cheese, and mayo.
I eat as much bread as I want and I'm not fat. Your body will tell you when to stop eating bread before you over eat.

[Anonymous No.13235201]

>>13234641
To much dough? Are you letting the bread FULLY cool too?

[Anonymous No.13235240]

>>13235174
yikes

[Anonymous No.13235264]

>>13235174
Looks kinda dense breh

[Anonymous No.13235268]

>>13231810
>>13233315

looks fantastic.

[Anonymous No.13235451]

>>13235086
>>13235174
This is not what you are going for...

[Anonymous No.13235503]

>>13235201

I'm using about 500g of flour for a 10 inch banneton/dutch oven.

I'm going to try some different flour and see what difference it makes. The last loaf I made, I kneaded it for a good 30 minutes and it didnt seem to build up very much elasticity at all. Eventually I gave up as I wasnt sure if it was worth carrying on. Perhaps better flour will give a better result.

[Anonymous No.13235711]

>>13235451
This is the correct crumb

[Anonymous No.13235718]

>>13235711
why? looks kind of dense and dry

[Anonymous No.13235723]

>>13235718
What in the actual fuck are you talking about

[Anonymous No.13235733]

>>13235723
>people have preferences different from mine
why does this surprise you? there is no correct crumb.

[Anonymous No.13235785]

>>13235733
depends on which bread you are defending.
>>13235174 is probably decent, having been cut before fully cooling makes it look worse than it probably is.
>>13235086 is just a mess. it looks way underproofed. Can you imagine trying to make a sandwich with this, or toast it and spread some jam on it?

[Anonymous No.13235826]

>>13235785
bread with an open crumb is equally enjoyable to me. have you never had an open crumb ciabatta before? sandwiches/toast are not the only ways to eat bread, it can be also be used to soak up oil/butter, soup, etc.
that loaf doesn't look underproofed at all, there is no tearing in the crust aside from the score and underproofed bread tends to be dense, not open. if anything, you could make the case that the loaf is overproofed, as sometimes large holes occur when the structure collapses due to the gluten relaxing too much (see pic related). but that also doesn't seem to be going on here based on the amount of oven spring and the fact that the loaf isn't flat and appears to have held its shape

[Anonymous No.13235833]

>>13234088
No, supermarket bread is fortified to make up for poor/incomplete diets

[Anonymous No.13235869]

>>13235826
under/over, either way. there is a difference between open crumb and having a huge hole in your loaf. Ciabatta etc is a bit different in that they are smaller loaves, so you can actually use them for something.

[Anonymous No.13235916]

>>13231810
bread ass bitch

[Anonymous No.13235928]

>>13235869
the point is that I wouldn't really consider that a poorly executed loaf. the crumb is too wild for your personal preference, but it really doesn't seem to be over or under proofed to me, and could be an enjoyable bread for the right application.

[Anonymous No.13236061]

>>13233064
I know I'm American.

[Anonymous No.13236268]

>>13234641
Build gluten using stretch and fold technique. Be very gentle with the dough during the last couple stretch and folds and shaping.

[Anonymous No.13236285]

sometimes my bread isn't the prettiest

[Anonymous No.13236293]

got it where it counts though

[Anonymous No.13236317]

>>13233362
>>13234054
>>13234104
>>13235086
>>13235174
>>13235451
>>13236285
>>13236293
Your bread is beautiful and delicious. You are smart enough. You are good enough. And gosh darn it, people like you and love your bread.

[Anonymous No.13237389]

Tomorrow I'm going to do another "no recipe" bread using only yeast from my sourdough starter. I'm trying to improve at working by appearance and feel, and have had pretty good results on my last two attempts. My plan is to add some milk powder, salt, sugar, and egg, and additional flour to the very active starter tomorrow. I'm also going to do "tangzhong" (adding a milk roux), I'm aiming for a very fluffy texture like those Hawaiian rolls, portioned as buns and topped with some everything mix.

[Anonymous No.13237390]

>>13237389

[Anonymous No.13237419]

>>13237389
Here's one of the buns.

[Anonymous No.13237422]

>>13237419
And the crumb.

[Anonymous No.13237430]

I need motivation to use up my bread flour anons. Send help

[Anonymous No.13237431]

>>13237422
And the loaves

[Anonymous No.13237433]

>>13237431
And the crumb.

[Anonymous No.13237445]

>>13235451
This looks like the perfect crumb for a "rustic" sourdough loaf.

[Anonymous No.13237453]

>>13237430
Just make pancakes with it every day. Quick and easy, it will be gone in a jiffy.

[Anonymous No.13237531]

>>13235833
>reading comprehension

[Anonymous No.13237599]

>>13237431
>>13237433
>4k
>4mb
phone posters were a mistake

[Anonymous No.13237605]

This week I'm doing a wholemeal spelt and black treacle loaf. Saw a video of it which ispired me to make it. Will be made with sourdough starter though instead of fresh or dried yeast.

[Anonymous No.13237617]

>>13237599
All the renamed ones were posted from my computer, but I generally only change the jpeg quality to get the size just under 4MB. ie "convert input.jpg -quality 90 output.jpg". There's generally no need to reduce the resolution unless you're reducing the quality a lot.

[Anonymous No.13237641]

>>13235928
>could be an enjoyable bread for the right application.
>>13235826
>it can be also be used to soak up oil/butter, soup, etc.
You can't soak up liquids into air though.

[Anonymous No.13238263]

>>13237389
You doing your thing yet?

[Anonymous No.13238286]

Is salt really necessary to bake bread?

[Anonymous No.13238759]

>>13238286
No. But no-salt bread is disgusting.

[Anonymous No.13238798]

>>13238286
Tuscan bread has no salt and its fucking disgusting but you can do it.

[Anonymous No.13238999]

>>13238263
Not yet. It's very cold, and the starter was pretty starved at the start, so it's not active enough yet. I'll turn on the heater to speed it up if it isn't ready an hour or two before I'd like to start working. I'm also waiting on the milk powder, which I ordered online - if that takes too long I'll need to feed the dough again to extend the working time.

[Anonymous No.13239661]

>>13238999
Milk powder arrived. Starter still not active enough, so I turned on the heat and moved the starter near the heater.

[Anonymous No.13239704]

>>13237419
Looks a little sad and pale. Try using an egg yolk wash next time

[Anonymous No.13239775]

>>13239704
There's a full egg wash on it, but I agree they looked quite pale. I might do a yolk-only wash, or even add sugar to the wash next time to enhance the browning.

[Anonymous No.13239882]

>>13235174
That should penetrate sloped tank armor nicely when accelerated to 1000m/s.
Congratulations, Krupp, another brilliant weapon.

[Anonymous No.13239894]

>>13235451
That looks fucking righteous, man I'm impressed.
>>13236293
Damn, that is truly good, congrats, you are wayyyyy better than me.
>>13237419
>>13237422
That's fussin' amazing.
>>13237433
Too bad you put meme peppers on it, what a waste.
>>13233315
Simply not appetizing, enjoy your phase.
>>13233362
Huh.

[Anonymous No.13240093]

>>13239894
Hey I made one with peppers one without. The crumb on each was very similar, both were delicious.

[Anonymous No.13240244]

Thank you for complimenting my endeavours.

[Anonymous No.13240353]

>>13239894
Phase? I've been making amazing bread like this for the last 12 years. They just keep getting better.

[Anonymous No.13240425]

I don't know if this belongs in this thread, but you guys seem to know about bread, so I'll ask here.

I was given a basic breadmaker recently, and I've made about a half-dozen loaves that all turned out decent. I just used the simplest recipe in the manual, the french loaf. It's just water, salt, vegetable oil, bread flour, sugar, and yeast. The machine has a dough setting, and I want to use it to make basic buns for the hamburgers I plan to make tonight. Will using the same recipe but on the dough setting give me a dough that I can form into balls and bake in the oven?

[Anonymous No.13240472]

>>13240425
Generally you do the final proofing stage after shaping the dough into buns, so it probably won't be straight out of the bread maker into the oven. You'll take it out of the bread maker having been proofed once, then you'll cut and shape it, proof again, then bake. But you can certainly make your buns out of a standard white bread if you want.

Disclaimer: I've never used a bread maker.

[Anonymous No.13240554]

>>13240472
So I'd basically form the dough from the breadmaker into balls, and let them sit for a few hours before baking?

[Anonymous No.13240587]

>>13239775
Yolk-only wash works way better. Try it next time

[Anonymous No.13240637]

>>13237431
>>13237433
Yikes

[Anonymous No.13240661]

>>13240554
I usually leaves buns for only around 30 minutes after shaping, just leave them until theyre the size you want.

[Anonymous No.13240674]

>>13240637
Why yikes?

[Anonymous No.13240692]

>>13239661
Finally active enough I think, took way longer than expected. I should have turned on the heater overnight or set it out earlier yesterday afternoon. I think I'm going to let it go a little longer yet then begin.

[Anonymous No.13240710]

Charlie, rolls on the table?

Give 'em to me.

You should try these rolls.

I used to dream about them when I was at Fort Huachuca.

- Bread's no good west of the Colorado.

- Water's too alkaline.

HA!

[Anonymous No.13240768]

>>13239894
Thanks my dude, I've had plenty of ups and downs along the way, that's one of the things I love so much about bread making. You never know what you will end up with!

[Anonymous No.13241029]

>>13240692
Made up the dough, currently kneading in a mixer. Accidentally added the tangzhong milk roux hot, but I don't think it caused any problems. Used brown sugar, milk powder, and salt that I refined in a previous thread. I think I got the dough properly "tacky", when pressed with a dry washed hand it comes away from my fingers like this (mostly clean but the edges stuck).

[Anonymous No.13241071]

>>13241029
I've only done Tangzhong a few times (japanese milk bread with commercial yeast), but every time I have, it took a ton of kneading in a stand mixer for the gluten to develop properly. It seems to help if you let the dough "rest" for a few minutes in between kneading.
Good luck, I am interested in seeing your results. You are braver than I am-not following a recipe or weighing ingredients is something I have yet to try.

[Anonymous No.13241095]

>>13241071
I think this is acceptable gluten development. I kept it in the mixer until it pulled clean from the edges everywhere except the very bottom of the mixing bowl, and seemed to be more attached together as a single blob, trying to climb up on top of the bread hook.

I didn't exactly rest it, but I did stop the mixing, scrape everything together, and rotate the dough 90 degrees in the mixing bowl 4-6 times over the course of the mixing (to try to make sure everything was evenly incorporated, rather than the bottom and top bnot getting very developed).

What do you think?

[Anonymous No.13241111]

>>13241095
Yeah, that sounds very similar to my experiences.
Honestly, that looks like it use some more kneading, but it could be OK too- I almost exclusively make rustic-style sourdough, so take my advice with a grain of salt.
What kind of loaf are you going for? Sandwhich style?

[Anonymous No.13241125]

>>13241095
>>13241111
This is the only pic I have of some milk-bread that I made. It came out really good. I used the King Arthur Flour recipe. This is before I got a pullman-style loaf pan to make taller loaves. In the pic I was cutting it up to make french toast with it.

[Anonymous No.13241131]

>>13241111
I'm trying to make very fluffy milk bread buns using only my sourdough starter (no commercial yeast). Really this is a second try at my bun attempt in >>13237419 and >>13237422, for which I didn't have milk powder, and wasn't sure about putting together the starter, flour, and fresh milk to leave out overnight, so I just used water.

This time I used fresh milk for the milk roux, water the night before, and a good amount of milk powder along with the salt and sugar today to make up for using only water before.

[Anonymous No.13241155]

>>13241131
IMO you should avoid the seeds and toppings this time. The milk bread is soft and fluffy and slightly sweet, I can't imagine that it would be a good match for those toppings.
Probably a good call not to include milk in the starter. If this is the first time you are using/making a starter, I wouldn't have the highest hopes. It usually takes about a week of feeding and discarding the starter to properly cultivate the yeast, but after that, it is a great thing to have around.

[Anonymous No.13241186]

>>13241125
That milk bread loaf looks fluffy and delicious. I had already moved the dough from the mixing bowl to an oiled bowl when I took the picture in >>13241095 and had started washing the mixing bowl, so that's as good as the gluten development is going to get this time. Next time I'll try taking it a little further.

>>13241155
That's a good point. Last time I knew it wouldn't end up as fluffy due to the missing milk, so I wasn't very worried about it. This time I'll probably only add the everything topping on half, it'll be nice having some totally soft and fluffy bread.

I've used my starter few times before (I've been maintaining it for months, I made it for last summer, thinking I'd do a bunch of baking to go along with the garden), but I'm definitely still not very experienced. I've probably only baked bread <25 times total, 5 of those using only my starter.

Along with the milk powder I also bought some whey protein isolate, sodium alginate, and a few other kitchen chemicals I'm going to try experimenting with in future bakes.

[Anonymous No.13241198]

>>13231820
Well you're apparently not going anything about it. Eat away you fat lard.

[Anonymous No.13241369]

>>13239894
>Huh.
What does this mean?

[Anonymous No.13241463]

>>13241095
After proofing for about an hour, I portioned the dough into 95-110 gram pieces, which I'm going to let rest for a final proof before giving them an egg wash and baking.

I tried to avoid adding additional flour through my work space, but it was stickier than I expected so I probably shouldn't have bothered, and I'd have been able to get nicer looking boules if I had I think. I also noticed a few denser pieces (presumably) of not-completely-incorporated milk roux in the dough, probably due to slightly overcooking the roux and adding it hot rather than letting it cool first. Regardless, I think these will turn out well.

[Anonymous No.13241663]

>>13241463
After about 30-45 minutes they looked puffy enough, so I egg yolk-milk washed them and put them in the oven at 350. I'm going to go until internal temperature is above 190F.

[Anonymous No.13241794]

>>13241663
After all that, they look a little sad. I think they're a bit pale because I diluted the yolk wash with milk thinking I didn't have enough volume to coat all the buns, but it would have been fine.
I think the main issue is that I might have over-proofed a bit during the first proofing. I've had the fireplace on all day since I used it this morning to get the starter active, and I probably needn't have put the dough nearby for proofing since the whole room had warmed up. I noticed before putting them in the oven that they didn't get as puffy as I expected during the second proof, so I'm not surprised they didn't rise as much as I'd have liked.

Nevertheless, I have hope for a fluffy interior and good crumb. They still look very usable as buns. I'll post an interior shot once they're cool.

[Anonymous No.13241839]

>>13231810
Here’s mine

[Anonymous No.13241847]

>tfw my starter died and am trying to revive it and it smells like feet right now and all these anons are posting perfectly formed crumbs

[Anonymous No.13241870]

>>13241794
Here's the crumb. It's definitely very fluffy, and it tastes great, but as was obvious from the outside, they didn't rise enough, which I am pretty sure is down to me proofing too long at too high a temperature for the first proof.

>>13241847
If it makes you feel better, my starter is perfectly living and I messed up the bread I just made. Keep at it anon, you can always make a new starter.

[Anonymous No.13241969]

>>13241870
We're you trying to make hamburger buns or dinner rolls?

I think all your problems were in the final shaping and how close you put them together on the tray, depending on what you were making... Hydration might have been a little high as well

[Anonymous No.13242250]

>>13234641
Knead longer. I usually use a stand mixer with dough hook and hand knead for several minutes after the machine has fully kneaded it. Also what temp are you cooking at? I usually stay low at around 325 F.

[Anonymous No.13242255]

>>13235174
Knead more and let the bread rise longer.

[Anonymous No.13242266]

>>13233315
What are the mixins here?

[Anonymous No.13242287]

>>13233252
I don't toast my crusty bread to make it crusty. I toast it it to destale/thaw it and make it soft. I can bake much less frequently that way.

[Anonymous No.13242428]

Great thread, gonna make a starter today. It's a few years ago but one of the most fullfilling things i've ever done.

[Anonymous No.13242437]

>>13238759
>>13238798
I see, thanks for the advice. I think salt tastes bad, so I might buy a bread machine.

[Anonymous No.13242470]

>>13242437
You just need to add a little bit, it wont taste like salt but without salt the bread will be very bland. Also salt is a flavour enhancer so it will open up a whole dimension of flavours

[Anonymous No.13243056]

>>13242437
>I think salt tastes bad
Are you human? I've honestly never heard of anyone who doesn't like salt. Do you just like less salt, or does any amount bother you?

[Anonymous No.13243247]

>>13240425
>french loaf.
> vegetable oil, sugar

[Anonymous No.13243255]

>>13241847
>>tfw my starter died and am trying to revive it and it smells like feet right no
I had issues with starters dying and smelling weird/bad until I stopped using tap water and replaced it with bottled springwater.
I guess it was because of chloramines fucking up the microflora.

[Anonymous No.13243359]

>>13242266
Roasted acorn squash and pumpkin seeds.

[Anonymous No.13243368]

>>13242437
Try using 2% salt to flour by weight. It make bread so much more enjoyable. Get a scale that is accurate to 10ths of a gram for weighing salt. (Just use your weed scale) it's so important not to over or under salt.

[Anonymous No.13243665]

Breakfast of homemade acorn squash and pepitas sourdough with medium boiled eggs. None of you are eating this good.

[Anonymous No.13243886]

>>13243368
>decigram precision
>for 2% of the quantity of flour, so 10g for a small loaf of 500g of flour
>1% precision on your amount of salt
Completely pointless. 11g or 9g won't make much of a difference either.
Besides, advising 2% to someone who doesn't like salt is absurd. 2% is salty bread. I do mine at ~1,3%.

[Anonymous No.13244006]

>>13240674
It looks fucking horrible

[Anonymous No.13244009]

>>13242437
>I think salt tastes bad
found the literal fucking alien

[Anonymous No.13244147]

>>13243886
The general recommendation is between 1.8 and 2%. The average precision of a scale that only goes to grams is ±2 grams. 8 and 12 grams of salt are totally different flavors in a loaf of bread. I recommend 10ths of grams because those scales are generally accurate to the half gram which is not overly precise. I've had 2 different gram scales cause me to oversalt loaves. I'm done with that. Now I use my weed scale and don't have to worry about it. Once you are comfy with a specific brand of salt, volume isn't a bad way to go because of the small imprecision of scales, but you have to know the brand and be familiar with it. Tenth of a gram scales work no matter what.

[Anonymous No.13244191]

>>13243886
Not only that but most scales tell you to use a minimum weight on the scale of at least 5 grams. This is useless for making lightly salted small batches when you consider the accuracy is worse than the gradiation. Just because it reads grams doesn't mean it's accurate to the gram. Many scales say the are accurate to some tenth of an ounce, which can be several grams off.

[Anonymous No.13244374]

>>13231810
i made some pretzels

[Anonymous No.13244433]

>>13244374
Nice! How did you get them to brown? Looks like baking soda solution bath? I bought some food grade lye but haven't had the balls to open it and use it yet.

[Anonymous No.13244451]

My latest try at being a bread person

[Anonymous No.13244588]

>>13244433
yep. boil about 8 cups of water and 2/3c of baking soda. brush with egg and sprinkle salt. the recipe said 15 min at 450, but I took it at 400 for 20 min to make sure they got golden brown.

[Anonymous No.13244786]

>>13244451
That looks crusty af. Welcome to the club.

[Anonymous No.13244795]

>>13244588
I find that pretzels and cinnamon rolls and dinner rolls are Al slightly better if underbaked. You might try a higher temp for shorter time to make sure the inside isn't overbaked but the outside gets browned. They look good regardless.

[Anonymous No.13244877]

>>13244786
I'm trying to step it up, currently just doing 75% hydration with yeast and a lot of salt in a dutch oven at 450Ffor 40 mins, then uncovered for 15-20 to brown.

I do 3 45 minute rises and preheat the dutch oven. No knead comes out good too but takes forever.

Any recs on flours to try out? I got into doing this because Costco had 50 lbs of bread flour on sale for 14 dollars.

[Anonymous No.13245027]

>>13241029
>I'm so fucked up

[Anonymous No.13245503]

>>13243665
Yep, I had bread-machine white bread made out of water with one egg, but my fried eggs > medium boiled eggs, sorry to inform you.
>enough butter in every nook and cranny
I see you are a man of discriminating taste.
>>13244451
>My latest try at being a bread person
Looks like you are a bread person.
>>13244374
baste

[Anonymous No.13246845]

[Anonymous No.13246849]

>>13246845

[Anonymous No.13246854]

>>13246849

[Anonymous No.13246860]

>>13246854

[Anonymous No.13246865]

>>13246860

[Anonymous No.13246869]

>>13246865

[Anonymous No.13246876]

>>13246869

[Anonymous No.13246889]

>>13246876

[Anonymous No.13246896]

>>13246876
Looking good

[Anonymous No.13247002]

>>13246896
I'll see tomorrow but it seems ok

[Anonymous No.13247575]

>>13232718
Brioche > Nippon No Milk > Jew bread
The magic in the fortified breads is the fat. Jew bread just has eggs ergo not enough fat.

[Anonymous No.13247607]

Sourdough is a meme
yeasted all the way

just my three centimes

[Anonymous No.13248443]

>>13235451
That looks good.

[Anonymous No.13248501]

I've decided to start baking my own bread to save money and packaging, first loaf went alright but ended up flattter than I'd like. What can I do to make it rise up rather than out? It was during the second prove it just expanded right out - but was still on the denser side.

Also I want to add shit like extra salt and rosemary to give it a bit of extra flavour, can I just chuck that in without compromising the consistency, and if so at what stage?

>>13246889
This looks fucking incredible anon, I want to bake bread like you.

[Anonymous No.13248846]

>>13246889

[Anonymous No.13248858]

I usually make white bread and dinner rolls that come out pretty great following Rose Levy Berenbaum, but I've been too intimidated to try this kind of thick crust artisan bread stuff. Any pointers before i give it a go? I'm gonna follow one of her recipes on it this weekend.

[Anonymous No.13248868]

>>13248501
thank you but its super easy Im not making sourdough or mixed grain loafs like some of the other more advanced guys on here. I barely even knead it. I just mix 600 grams of white flour, 10 grams of salt, 414 grams of water, and 2 grams of yeast.

[Anonymous No.13249200]

>>13248868
How do you get it into a nice neat ball like that rather than a flat circle? Mine proves outwards rather than upwards.

[Anonymous No.13249272]

>>13249200
Proofing is carried out in a banneton you can see it in this >>13246869

When its ready to go in the oven i flip it onto parchment paper as seen here
>>13246876

I score it and put it directly into a dutch oven.

[Anonymous No.13249277]

>>13249200
Ill try to film it or make some instructional photographs next week for you guys. I hope i can help out. I am trying to learn myself desu.

[Anonymous No.13249351]

>>13249200
>>13249272
I dunno cause my bread ends up flat too, but isn't it because the gluten isn't strong enough ?

[Anonymous No.13249358]

>>13249272
I do my first prove in a bowl like that, but I thought the second prove was meant to be on your parchment?

[Anonymous No.13249454]

>>13249351
>>13249358
The bread should go directly into the dutch oven from the banneton. you can do a first proof in a bowl. What is your hydration percentage? Are you kneading the dough?

[Anonymous No.13249556]

>>13249351
>>13249200

When the loaf bakes, it will expand in directions where the dough does not have tension. And upward, rounded appearance comes from a good oven spring (high heat early in the bake) and the tension in the dough preventing expansion outward, and direction that expansion upward, or evenly outward.

If you have flat loaves that aren't dense then your problem is probably lack of spring or poor shaping technique going into the final rise. Watch some you tube videos onshaping and creating tension in the dough and the proof in a container (banneton basket) that will help keep that tension on the surface of the dough. Bake with Jack has a video called "shaping up twice" and he has another on shaping that attempts to explain this concept. I found both helpful.

[Anonymous No.13249564]

>>13244877
Funny you should mention it, op here, I also use $13.95, 50 lb, bags of bread flour from Costco. You can experiment with swapping out 25% of the flour of any recipe for rye or spelt without much change in final outcome.

[Anonymous No.13249567]

>>13248501
I add mix ins in the last couple folds before shaping if the are bulky ingredient. I would just add smaller stuff like salt pepper poppy seeds rosemary in the beginng on the folding stage or after autolyse if you are doing that

[Anonymous No.13249655]

>>13249454
I'm baking freeform as I don't have a dutch oven.

>>13249556
Thanks, yeah I found a video on YouTube of somebody forming properly and it looked nothing like how I do it haha. They sort of folded it on itself then turned it over and kept tucking it down underneath itself in little movements, presumably this creates the tension which holds the sides together. And then you should score it before baking right? Rather than doing it before the last prove?

[Anonymous No.13249670]

>>13249655
What are you baking on and at what temperature? What is your technique? Yes you should score directly before baking

[Anonymous No.13249728]

[Anonymous No.13249732]

>>13249728

[Anonymous No.13249751]

>>13249655
If no Dutch oven, you need steam. Put as many baking trays on as many racks as you can spare while preheating and add boilling water just before you put the bread in. This will help oven spring.

[Anonymous No.13249786]

>>13249670
Baking on a regular tray with parchment, 250C.

>>13249751
What would steam do to help? The point at which it's going outwards rather than inwards is during the second proof, not the bake. It comes out similar in shape to this >>13249732, maybe a bit flatter.

[Anonymous No.13249793]

>>13249655
>>13249751
Second the steam thing, I use ice though instead of boiling water, it's hot enough anyway and it's easier to toss into the trays quickly.

[Anonymous No.13250138]

Bump

[Anonymous No.13250265]

>>13237605

Made the dough now and got it cold proofing in the fridge. Damn that black treacle was thick, sticky stuff and has turned the dough brown. Gonna bake it tomorrow afternoon, cant want to try it.

[Anonymous No.13250493]

>>13250265
Can't wait to see it

[Anonymous No.13251242]

>>13241839
That looks amazing

[Anonymous No.13252321]

>>13249793
But why? What does it do?

[Anonymous No.13252356]

Any medievalists here? what are the authentic ways to bake a loaf of bread, without premade baking soda et cetra? how was it done in ye oldene days?

[Anonymous No.13252374]

Can't get oven rise worth a damn :(
i'm making very basic sourdough - about 150g of starter, 700g of fresh dough (75% hydration). Flour is half wholemeal, half white bread flour.
I generally leave it to rise overnight, followed by baking at 220C for 10 mins, then 200C for 30 mins. The crust is always great but no significant oven rising takes place.

[Anonymous No.13252382]

>>13252356
>how was it done in ye oldene days?
Sourdough, pâte fermentée, etc.

[Anonymous No.13252386]

>>13252356
1) Flour
2) Water
3) Salt if you're wealthy
4) Mix and leave overnight. Pinch off a ball of dough for next time, bake the rest.
5) It will be pretty rough, but will get better next time.
6) Next time, add the ball of dough you saved from last time
7) Keep going.

[Anonymous No.13252391]

>>13252356
Sourdough. That's how you get yeast without buying yeast.

[Anonymous No.13252402]

>>13252356
Not 100% relevant but I'm reading TE Lawrence's biography of the Arab Revolt at the moment and over there the Beduin etc. used to just carry bags of flour with them on their ridiculously long journeys through the desert and for food they'd just get water from whatever well they had access to and bake bread over a campfire. Maybe occasionally they'd have a dead camel or sheep or something they could eat with it.

[Anonymous No.13253100]

>>13252356
sourdough, beer yeast, grape must would be typical yeast sources but its all naturally occurring yeast.

[Anonymous No.13253121]

>>13252321
The steam alters the crust to keep it in a more gelatanized state which keeps it soft and easier to break (form an ear) or expand. Without steam, the crust forms and hardens and sets, you won't get any rise or expansion of the loaf once the crust sets, so you end up with a dense crappy loaf. You want maximum steam for the first 15 to 20 minutes of baking.

[Anonymous No.13253147]

>>13253121
Interesting. So what, I just stick a tin with some water in it in the oven? And that should give me better rise during the bake?

[Anonymous No.13253185]

>>13253147
You want steam, not hot water, so preheat sheet pans (maximum hot surface area) and then chuck water or ice into them at the start of baking. More shallow pans is better than less deep pans because you want the water to turn into steam quickly.
Also make sure your oven isn't on convection, because that just chucks the steam out of the oven.

[Anonymous No.13253457]

>>13253185
Yes. No convection!!! I made this mistake for years!!!! Not only no convection, but if you see any ports where steam can get out, block them with tin foil. And if you have braided door seals (self cleaning oven) then consider squeezing the door tightly shut for the first 10 minutes if the bake. If you don't have self cleaning, then you may have silicon gaskets, those do a better job of steam retention.

[Anonymous No.13253753]

>>13250265

The end result. Wholemeal spelt and black treacle loaf. Made with sourdough starter. So I guess that kind of makes it sweet and sour, heh. It didn't rise as much as I would like but I'm interested to see what the crumb looks like and how it tastes. I need to wait for an hour or so for it to cool first. Will post another pic then

[Anonymous No.13253761]

>>13253753
Looks really good. Let us know how it tastes.

[Anonymous No.13253770]

>>13252386
It's this.

[Anonymous No.13253802]

>>13233315
A beauty.

[Anonymous No.13253815]

>>13252386
>>13253770
How would it rise then? doesn't rise I guess?

[Anonymous No.13253835]

>>13253815
What are you talking about? Natural yeast accumulate in the dough. Thats what sourdough is. Commercial yeast is a specific strain that has been isolated and reproduced industrially.

[Anonymous No.13254062]

>>13253753

It's almost like a cake in bread form, if that makes sense. Not quite sure what to try it with. I'm thinking maybe to just keep it real simple and just have it with strawberry jam. It's lovely bread though.

[Anonymous No.13254069]

>>13254062
Looks good, got a written recipe in baker's %?

[Anonymous No.13254110]

>>13254062
Fuck me that looks tasty.

[Anonymous No.13254340]

>>13247575
I'm a retard. I always thought brioche was supposed to be hard like sourdough. It actually looks good

[Anonymous No.13254352]

>>13237433
i'd eat it

[Anonymous No.13254419]

[Anonymous No.13254429]

>>13254419
This dough had way too much water in it but considering what I've put out before it's alright.

[Anonymous No.13254494]

>>13254429
That looks pretty good!

[Anonymous No.13254521]

>>13254494
Thanks, the only weird thing was how the entire crust turned soft even without anything to cover it while cooling. It was on a wire rack too. Haven't had that happen before, hence I suspect I used too much water. The dough was quite loose when I got it into the dutch oven as well.

[Anonymous No.13255154]

ITT: americans discovering bread

[Anonymous No.13255247]

>>13255154
Seems like your mum didn't let you cool under a towel, what with that hard and edgy exterior.

[Anonymous No.13255442]

>>13240425
>sugar in bread
wot. Do not sin again

>vegetable oil
Use lard or butter.

[Anonymous No.13255446]

>>13254069

Yeah, the way I'm doing it currently is at a ratio of 3:2:1

50% flour, 33% water, 16% starter. when you calculate it out its 70% hydration. bearing in mind the starter is 50:50 flour/water.

I wanted my dough to be 500g so: 250g wholegrain spelt flour, 165g filtered water, 80g starter, then just added like half a table spoon of the black treacle. Not sure what it was in grams but was probably a bit much. The video I watched the guy added a full tablespoon to about 700g of flour so I probably over did it a little.

[Anonymous No.13256781]

>>13232875
We hate you back

[Anonymous No.13256786]

>>13233426
You could try an egg wash. Just egg yolk and a little water.

[Anonymous No.13257535]

I hate how good bread takes so much time to make. Perhaps not actively but everything you gotta wait for. You can't even extend the time to accommodate other plans of the day by that much or risk having the bread worse than intended.

[Anonymous No.13257574]

>>13257535
Yeah I wouldn't be able to do it if I didn't work from home. You could just squeeze it in in an evening I suppose.

[Anonymous No.13258269]

>>13254521
You could bake it more to drive out the water with a lower temp... Or just turn your oven off at the normal baking time and crack the oven door and leave the loaf in another 20 minutes.

Honestly most bread's crusts will get soft as they are sealed up and the humidity redisperses more evenly.. this is what toasting is for.

My mother in law used to put a slice of white bread in with cookies or doughnuts to make them stay soft.

The toaster and toaster oven are your friend.

[Anonymous No.13258345]

>>13258269
I pretty much assumed you couldn't keep heating bread to drive out the moisture without things going wrong with a number of things inside. Is it really just a matter of lowering temps a little and finding a good time to take it out again?

[Anonymous No.13258367]

>>13232857
>How could someone actually prefer soft sugar air "bread" over a nice crusty loaf of bread?

OH SAY CAN YOU SEE

[Anonymous No.13259028]

Made bread using the "Bertinet" way today.
Slap and fold really works a lot better for wet doughs than the usual push and pull, never had a dough this smooth and elastic before.
Unfortunately my oven is not air tight whatsoever so I can't trap any steam in it but I started putting a bowl over the bread for the first twenty minutes, then finish it off uncovered. Finally I can get some good oven spring instead of it always going more sideways that upwards.
Still I think I pulled it out a bit too early, should have switched off bottom heat (very well browned already) and let the top get a little more heat for 5 minutes. Looks a little pale around the sides.

Anyway, baking bread in this tropical climate I live in with super high humidity is frustrating. Once the bread has cooled off enough that you can cut into it, the crust isn't even crusty anymore. Everything just gets limp here.

[Anonymous No.13259255]

>>13258345
The maillard reactions that cause carmelization and Browning happen above 300 degrees F. If you are under those temps, your oven is just a dehydrator... It's worth noting that yeast die above 130F and gelatinization of starches and setting of the loaf begins around 160 and finished around 190. After that you're just boiling off moisture. 210 to 300 is just dehydration.. then above 325 is slow carmelization and Browning.

[Anonymous No.13259266]

>>13259028
That’s a shame because that looks great

[Anonymous No.13259275]

>>13259028
The inverted bowl is called a bakers cloche and works well on baking stones. It's fairly comparable to Dutch oven results in terms of steam retention. Maybe like.. 5% less effective

[Anonymous No.13259276]

>>13232857
>Imagine having a giant bowl of beef stew and dipping a slice of wonder bread into it
I’ve done it, it’s decent. Obviously higher quality bread is nicer but it’s not less than a dollar a loaf

[Anonymous No.13259283]

How far can I get with a narrow bread tray and wheat water and salt? Can I make something yummy?

[Anonymous No.13259329]

>>13259283
Need yeast to rise the bread. You can cultivate a sour dough starter over a week or two with just water and wheat flour

[Anonymous No.13259429]

>>13233362
Based armenian food

[Anonymous No.13259434]

>>13252356
If you were poor, the flour used would have likely been a mix of lower quality, whole grain flours like oat, barley and pea flour. If you were really poor, there'd probably be shit like sawdust mixed in there as well. Flour was commonly adulterated. You had to be pretty well off to be able to afford wheaten bread regularly, and likely rich to be able to eat white bread. White flour was made by sifting whole grain wheat flour, which not only used the most expensive kind of grain, but was a wasteful process since much of it was lost in sifting. The bran was mixed into poor people flour.

If you were poor, you likely would make the flour into flatbread and cook it on a hot surface. Many poor people did not have ovens, and even if you did have one, it costs a lot more fuel to use one than to just fry something on a flat stone over an open fire. Bread being the staple food, baked loaves would have been for special occasions and for rich people while most people ate flatbread on a daily basis.

Leavening would have been done with a sourdough starter, if the bread was leavened at all. Due to the high amount of low quality flour and whole grain, the breads would have been very dense either way. Rich people could eat lighter, oven-baked loaves thanks to being able to afford good flour and the fuel to bake it. Apparently yeast from beer brewing was also used for leavening, and was said to produce superior bread.

Salt was commonly not used. Most of the stuff you ate with the bread, like butter or preserved meats and vegetables, would have been extremely salty since it was the main way of preserving food. Their cheeses and butters would have been inedibly salty for our tastes, but it was necessary to preserve them. It made sense to have unsalted bread to compensate. And again, salt costs money, so the plebs might well eat unsalted bread even if that's all they were eating.

[Anonymous No.13259581]

>>13259434
>The bran was mixed into poor people flour.
I mix bran into my loaves these days. It provides nice texture and sweetness.

[Anonymous No.13259594]

>>13231810
>look at my toothbreaker bread bro

[Anonymous No.13260347]

>>13259434
>Many poor people did not have ovens, and even if you did have one, it costs a lot more fuel to use one than to just fry something on a flat stone over an open fire.
I agree with most but that's just not true. Ovens are one of the most efficient ways to cook, especially when you build big stone ones over a small fire.
Ovens were communal and still are to this day in the ME. You can keep it going all the time and different people can use it, so it's already heated. Once it's hot, it's not that expensive to keep it going.
And open fire is by far the least efficient ways to use fuel, and while fireplace and chimney technology didn't mature until the 18th c., communal ovens are ancient, used before recorded history just about everywhere.

[Anonymous No.13260760]

>>13235086
thats not a proper crumb, poor strenght distribution
>>13235174
lacks air and its raw, prove it longer, fold it more and bake it properly for fucks sake

[Anonymous No.13261416]

>>13260347
Poor people in most of Europe had regular access to levened primarily wheat bread for like 3k continuous years so that guy is wrong about a lot. He probably read some book about medieval anglos or something

[Anonymous No.13261448]

>>13261416
>leavened wheat bread was common staple in Europe 1000BC

nicca the FUCK you smokin

[Anonymous No.13262405]

How can I get a more open crumb?
My dough is 73% hydration, basic yeasted white bread.
Do I need to go higher?
Or do something while i let the dough rise (folding stuff whatever).
Or just let it rise longer with less yeast?
The crumb I am getting now is fine, it's not too dense or anything. It's just that I kinda want to shoot for something a little lighter sometimes.
The one I'm making now is very good for dipping, spreading etc.

[Anonymous No.13262406]

>>13231810
>This just came out of my oven
this just came out of my ass
>you're a faggot

[Anonymous No.13262608]

>>13262405
Pictures needed. Make sure your starter is super active and be very gentle when shaping.

>>13262406
Entirely triggered. Find a safe space snowflake.

[Anonymous No.13262693]

Gonna try make an egg-based bread recipie this morning.
Anyone know any good accents to add to it? Like would orange or lemon zest work in it?
Please help im retarded.

[Anonymous No.13262723]

>>13261448
Wheat cultivation spread over europe between 6500 and 3000bce. Leavened bread shouldn't have come much later.

[Anonymous No.13263081]

Anybody been to 'Bread ahead'? It's supposed to be a proper bakery and want I want to go get some 48hr sourdough from there.

[Anonymous No.13263090]

>>13263081
Sounds expensive.

[Anonymous No.13263266]

>>13261448
Processed wheat was common in southern europe in average diets at least 5,300 years ago . Otzi the ice man had processed einkorn in his stomach in 3300 bc. There is also extensive evidence for leavened bread production throughout the Mediterranean basin starting from 3,500 years ago. The only difference between very ancient bread and what you would know to be normal leavened bread would be the ovens they used. It is thought that modern ovens accessed via a closing door are slightly younger but I honestly am uncertain about the validity of that assumption as making a covered fire with earth and plant fibers has to be a common and ancient invention. If you have ever made a fire it would be pretty obvious to you to try to contain it. I feel like people the built the pyramids could have had something like this https://youtu.be/i0foHjPVbP4..