/ck/ - Food & Cooking

[Anonymous No.13374042]

Hi /ck/

I tried making challah today

I've never tried making bread before

Wish me luck

[Anonymous No.13374079]

Hm...

I don't know if it's going well or not

The upper loaf tearing as it expands probably isn't a good sign...

[Anonymous No.13374115]

>>13374079
egg wash them next time

[Anonymous No.13374124]

>>13374115
Egg wash should help with browning the surface but the expansion problem is probably due to underpoofed dough, right?

[Anonymous No.13374131]

>>13374115
The gf is allergic to egg, so I try to avoid it when I can

These loaves are eggless, by the way

>>13374124
I let them rise for 2+ hours, then let them rise again for another hour after knocking the air out, then let them rise one more time for 20 minutes before baking, but I'm sure I fucked something else up along the way

[Anonymous No.13374136]

>>13374124
If it was underproof, it'd fall flat rather than rise.

>>13374131
Dunno, maybe you just used to much yeast.

[Anonymous No.13374144]

>>13374136
>Dunno, maybe you just used to much yeast.
That sounds likely. The recipe I followed said use 3 packages but it seemed fishy to me

Is this done? I don't want it to become tough and dry

[Anonymous No.13374162]

>>13374144
Yeah, 3 packages sounds like a lot.
If you're not sure if it's cooked, cut it in the middle. People don't magically know whether something is done unless they already have the recipe down.

[Anonymous No.13374214]

>>13374162
very obvious that it's not done just by looking at the picture so i wouldn't take this guys advice for anything

[Anonymous No.13374234]

>>13374214
I didn't say whether it was done or not, I gave him a basic and general advice on cooking an unfamiliar recipe.
It's obviously not done but he won't always have people to backseat cook for him.

[Anonymous No.13374242]

Well, I took them out anyway

They seemed done-ish to me

Only way to know for sure is to let them cool and hope for the best

[Anonymous No.13374244]

>>13374242
clean your fucking cookware

[Anonymous No.13374253]

>>13374244
It is clean motherfucker, those are scorch marks

[Anonymous No.13374265]

>>13374253
i get the same scorchmarks on my spoon when i smoke crack

[Anonymous No.13374267]

>>13374242
I'd be damn proud if I ever made bread that looks like that top one, nice job

[Anonymous No.13374276]

>>13374267
Yeah well, the taste test may prove that statement to be foolhardy...

Still waiting for these to finish cooling, will post results later

[Anonymous No.13374302]

>>13374131
>then let them rise one more time for 20 minutes
That probably wasn't long enough

[Anonymous No.13374326]

Well, the flavor kinda sucks, I'll have to work on that in the future

But it's bread. Not a *complete* failure, at least

[Anonymous No.13374331]

>>13374326
>one of the outer braids is still uncooked
toss it
dont know how you fucked up so bad

[Anonymous No.13374350]

>>13374331
Are you blind? That's a piece I tore off the end of the loaf

Or are you talking about the middle of the long loaf? That's cooked, it's just not golden-brown because it's the inside that expanded out as it cooked

[Anonymous No.13374360]

>>13374350
that piece you tore off is not fully cooked

[Anonymous No.13374363]

>>13374326
If your eggless challah was a failure, maybe you should try a nice vegan brioche?

[Anonymous No.13374365]

>>13374326
What was the recipe you followed? This is probably a super basic take but I've always found salt to be one of the most important ingredients when it comes to bread flavor, better to add a little too much then too little. Also, in terms of getting the right crust and the loaf expanding well, the moisture levels in the oven at the beginning of the rise are important. You want it to be a bit humid in the oven (I was told this was to keep outer crust from drying out immediately and losing its flexibility but that may be wrong) , at the very least my loaves turn out better when I a pan of water in the oven while it preheats and take it out about 10 minutes or so into baking. Alternatively, spraying water into the oven when you put the loaves in works too. This is just my experience from making run of the mill bread though, not sure what differences there might be with challah

[Anonymous No.13374469]

>>13374360
Trust me, it is. It's exactly as fluffy as any professional challah I've had

>>13374363
It honestly isn't that bad, it's mostly the flavor that went wrong. I think the other anon that mentioned letting it rise longer before putting it in the oven was right

>>13374365
>What was the recipe you followed?
It was an amalgam of different recipes. All vegan recipes you can find online are various degrees of terrible, you have to try to take the best ideas from all of them and smash them together until you get something good. What I ended up doing was
7 cups unbleached flour
2 1/4 cups water
1 cup sugar
3 packets yeast
1/2 cup oil
not enough salt

>I've always found salt to be one of the most important ingredients when it comes to bread flavor
This was my biggest mistake. Way more salt and maybe some honey instead of sugar would make this a lot better

>my loaves turn out better when I a pan of water in the oven while it preheats
I should definitely try this too. Thanks for the tips

[Anonymous No.13375054]

>>13374253
buy your girlfriend some steel wool and tell her to use baking soda, that is not clean nor acceptable

[Anonymous No.13375062]

those silpats look pretty rough for your first time baking

[Anonymous No.13375071]

Damn nice dude.

[Anonymous No.13375868]

>>13375062
Not my first time baking, just my first time making bread. Also, the damage wasn't from me, it was from the gf. She's pretty careless

[Anonymous No.13375880]

>>13374253
He is correct, this would not be acceptable at any restaurant.

[Anonymous No.13375889]

>>13375054
I'm to embarrassed to ask them to unlock the case to get steel wool

[Anonymous No.13375912]

>>13375889
you should be, but that is just a risk that you take by being with your girlfriend.

[Anonymous No.13376019]

>>13374469
You need a protein to enrich this dough further.

[Anonymous No.13376032]

>>13374131
>The gf is allergic to egg, so I try to avoid it when I can
Use condensed milk instead.

[Anonymous No.13376057]

>>13376019
You think? Could I just use bread flour?

>>13376032
I'm allergic to lactose, so that's a no-go.

[Anonymous No.13376069]

>>13376057

[Anonymous No.13376075]

>>13376057
Did you meet you gf on a platform for genetic fuck-ups or something?

[Anonymous No.13376080]

>>13376057
Try oil maybe.

[Anonymous No.13376128]

>>13376075
Yeah, it's called 4chan

>>13376080
I used butter for these loaves, though I think the recipe I was looking at called for sweetened milk. I might try some condensed cashew milk with honey next time

[Anonymous No.13376173]

>>13376128
>Yeah, it's called 4chan
That's a pretty good comeback.

[Anonymous No.13376429]

>>13376173
Thanks, it's also true though

[Anonymous No.13376472]

>>13376128
really just...don't use butter. sure maybe after the bread has baked paint some on the crust, but the times I've tried using butter it's come out weird and greasy.

[Anonymous No.13376509]

>>13376472
Yeah, definitely gonna pass on the butter next time, it really doesn't make for a great flavor or texture.

[Anonymous No.13376729]

>>13374042
Nothing as satisfying as making your own bread. Keep doing it my man. You ever make your own sourdough as well?

[Anonymous No.13378492]

>>13375889
>unlock case
what type of ghetto are you jews living in, christ

[Anonymous No.13378589]

>>13375889
>>13378492
>unlock the case to get steel wool
Seriously, where the fuck do you live? I've been in cities where they locked black men's hair care products and electric trimmers, but this is post-apocalyptic shit. Are the AAA batteries back there too?

[Anonymous No.13379076]

>>13374042
Ripping from underproved dough or weak gluten development. Underproved means the dough hasn't relaxed enough and tears from the expansion, weak gluten development would cause it because the dough just can't handle being stretched. Of the two I'd bet on under proved. Let it prove for 45 to 60 minutes next time.

[Anonymous No.13379079]

>>13374042
Good job, OP!

[Anonymous No.13379084]

>>13374326
>Underproved.jpg
Yeah.. better luck next time. Never use a recipe that calls for 3 packets of yeast..

[Anonymous No.13379585]

>>13374042
Fuck you you worthless kike

[Anonymous No.13379679]

>>13374042
>>13374079
>>13374242
Challah is designed to be torn apart, so even if it tears up it's fine.