Bread/Baking general

[Anonymous No.13914052]

Bread / Baking general. Pic related is the third loaf I've ever made and I think I'm finally starting to get the hang of it.

[Anonymous No.13914058]

Inside was light and fluffy.

[Anonymous No.13914095]

Here's some cinnamon rolls I made earlier this week. Thicc

[Anonymous No.13914123]

alright so basic bread only needs wheat, salt, water, and a leavening agent. But what's a good recipe that only uses those four? Like, I'm looking for the world's simplest bread recipe

[Anonymous No.13914139]

>>13914058
You must let bread cool completely unless you plan on eating it all same day. Much like letting meat sit so the juices can settle back into the structure, letting the loaf cool allows the moisture to be retained when you cut into it. All that steam is your water content floating away. Your loaf will be stale by tomorrow.

[Anonymous No.13914153]

>>13914123
All recipes pretty much only use those four things in different ratios. It's all about technique and time. How / how long you knead, how long you let it rise, how you cook it.

[Anonymous No.13914220]

>>13914139
Thanks and noted for the future. We did end up eating all of it today however

[Anonymous No.13914232]

love 2 bake a cake

[Anonymous No.13914266]

how do i prevent my bread from tearing at the bottom like here

[Anonymous No.13915046]

>>13914266
You're being too rough and your penis is too thick.

[Anonymous No.13915164]

Are there any good baking podcasts/video channels? I enjoy listening to it while I do other stuff around the house

[Anonymous No.13915227]

I used to make whole wheat bread regularly and want to get back into it but because of this coronavirus shit, pretty much all flour and yeast is sold out everywhere, even online.

[Anonymous No.13915273]

Whats the secret for these super inflated bread. All the bread i make is flat as fuck and the interior is always uncooked and tastes like yeast.

[Anonymous No.13915276]

>>13915273
Higher temperature, more moisture in the oven

[Anonymous No.13915344]

Why the fuck is my bread soggy on the inside but hard on the outside. FUCK

[Anonymous No.13915364]

>>13915344
List of suggestions: Not enough steam, not enough time, too high temperature, convection fan too fast

[Anonymous No.13915483]

imma gonna make some biscuits tomorrow

[Anonymous No.13915519]

>>13915364
>not enough steam
Put a pan of water inside?
>not enough time
As in cooking time?
>convection
No convection

[Anonymous No.13915522]

>>13915483
8 legs

[Anonymous No.13915780]

What are some essential baking trays etc? I love baking but I hate cleaning up all the flour and dough from the countertops/pots. Also how do I ensure my brad doesn't burn its bottom when I'm baking it in the oven? I only got regular oven trays, should I get dem stones and shit?

[Anonymous No.13915784]

Is sourdough starter useable for sweet baking or only savoury things like bread and pizza?

[Anonymous No.13915785]

>>13914095
Looks fucking delicious anon.

[Anonymous No.13915788]

I think im getting the hang of it.

[Anonymous No.13915794]

can I make pizza dough without any yeast? I can't find any in stores

>>13915780
>but I hate cleaning up all the flour

pastry cloth is what you're looking for

[Anonymous No.13915806]

>>13915794
Wow sweet, just what I need.

[Anonymous No.13915812]

Man I hate dealing with rye dough.

[Anonymous No.13915813]

>>13914052
Imma bake focaccia when my storebought sliced bread runs out. my family loves when I bake focaccia

[Anonymous No.13915816]

>>13915794
>without yeast
you're gonna end up with something dense like a flour tortilla

[Anonymous No.13916008]

have an oat sandwich loaf proving now. first time making the recipe but the dough seems very nice

[Anonymous No.13916449]

>>13914153
sugar helps prime the yeast, oil/fat helps flavour and texture immensely, and milk/butter helps soften the crust. Other than that, yeah, 3 parts flour to 1 part water by volume or 3 parts flour to 2 parts water by weight. Enough yeast to make it rise (a tablespoon per loaf is plenty if you let it bloom. A teaspoon's plenty if you feed it a bit of beer or sugar and leave it for a day), and enough salt to make it not taste like cooked paste (a teaspoon or so per loaf is more than enough)

Per loaf:
- Bloom yeast in 1 cup/250g water - about 1 tbsp yeast. [help it along with up to 1tbsp of sugar if you want]
- Mix in 3 cups/375g flour, about 1/2 cup/68g at a time, [add 1/2 cup/50g oil/melted butter if you want]
- knead until it's well mixed and fights back (15 mins or so by hand)
- let rise for at least 6h.
- transfer to what you're baking it in (oil it, cornmeal it, whatever you wish to keep the bread from sticking), and let rise again while the oven's warming up to 350F
- bake for 45 mins if open air, 1h if in a cold loaf pan. [Milk or eggwash it if you want, not necessary]
- [butter or oil the top if you want before the loaf is cool.]

[Anonymous No.13916465]

>>13914052
Good job. Even when it turns out "meh", it's still delicious.

[Anonymous No.13916467]

Why is every dutch oven bread recipe no-knead? What would happen if I threw the dough in my mixer instead of doing all this hand folding stuff?

[Anonymous No.13916477]

>>13915522
7 vagánias

[Anonymous No.13916479]

>>13914266
bread stone

[Anonymous No.13916529]

>>13916467
You'd get a more homogeneous dough, faster with less effort.

[Anonymous No.13916563]

>>13916467
It would turn out the same. No knead doesn’t mean you can’t knead it. You’re just letting time and extra hydration do the kneading for you. If you want to knead it in the mixer, just make it slightly drier.

[Anonymous No.13916584]

>>13916467
you can also just mix up whatever dough, shape a boule, and bake it in the dutch oven. it doesn't have to be a dutch-oven specific recipe. you get way better crust that way bc of the trapped steam and (I think) high heat coefficient of iron vs aluminum or whatever

[Anonymous No.13916617]

>>13916479
nonsense

[Anonymous No.13916637]

>>13916617
are you sure?

[Anonymous No.13916745]

>>13916637
Absolutely positively, bread and pizza stones are a money making gimmick.

[Anonymous No.13916753]

>>13916745
how do we stop big stone?

[Anonymous No.13916805]

how do i cook tortillas on this pan without ruining the seasoning and leaving behind a burnt layer of char?

is there even seasoning on this pan? its not cast iron. some sort of plain, metal pan. is there a name for these? hobo

[Anonymous No.13916812]

>>13916745
take your meds

[Anonymous No.13916919]

>>13916449
ty bby

[Anonymous No.13916923]

>>13915164
There is this guy who did a podcast called Stella Culinary school or something. A lot about cooking generally but I think he had 3 or 4 episodes about bread. Pretty good although quite heavy on the science behind cooking at times.

[Anonymous No.13917085]

>>13916812
suck my dick faggot

[Anonymous No.13917156]

>>13917085
Your meds make it so you can't get it up, though.

[Anonymous No.13917219]

>>13917156
i don't care about the details how you and your dad chose to spend easter sunday together.

[Anonymous No.13917480]

let's say I'm a poorfag. I want to have cheap bread for sandwiches and French toast etc, but I *despise* American loafs you get at the supermarket that have loads of sugar in them.
What do?

[Anonymous No.13917527]

>>13917480
make your own.
440g bread flour
8g sea salt (fine)
21g sugar
3tbl unsalted butter (softened)
8 grams yeast
175g water
125g milk

[Anonymous No.13917533]

>>13917480
>>13917527

[Anonymous No.13917585]

>>13916479
Might as well use a metal sheet, physicslet.

[Anonymous No.13917588]

>>13917585
ill stick with my bread stone and non blown out bread.

[Anonymous No.13917589]

>>13917588
You do you, retard.

[Anonymous No.13917835]

so my sourdough starter is matured, I have no fancy equipment like stones or dutch ovens, just a regular gas oven
can I bake a sourdough bread in a tin form?

[Anonymous No.13917890]

>>13917835
you can bake it however you want, no meme equipment needed.

[Anonymous No.13917925]

>>13917890
fab
I'll post results when I have some

[Anonymous No.13918189]

>>13914266
It's either under proofed, or your oven is too dry, or both, so your bread continuing to rise after your crust sets. I suspect your main issue is no steam given the rest of the look of the bread, but it really could be either.

[Anonymous No.13918193]

>>13915812
There's nothing you can do with rye except give it time and bake it in a loaf pan. Otherwise there's no structure to develop given its lack of gluten.

[Anonymous No.13918337]

>>13915273
Instant yeast
Proof it properly
Bake it at the right temperature
Ice on a sheet at the bottom

[Anonymous No.13918347]

>>13915788
Crumb pic?

[Anonymous No.13918348]

>>13918337
Instant yeast should help him with his rise, but it's also going to result in a more prominent yeast flavor. I'm guessing that the anon you are replying to doesn't kneed or proof his dough enough.

[Anonymous No.13918357]

>>13917480
White bread is supposed to have sugar in it dumb cunt

[Anonymous No.13918358]

Are idiots buying yeast by the truckload? How is it completely gone everywhere?

[Anonymous No.13918370]

>>13918358
People are crazy. You can still buy a pound of yeast online at reasonable prices ($10 or so), but locally it's impossible to find.

Also having a hard time finding flour. When I'm lucky I find all purpose flour, but I haven't seen bread flour on the shelves for a month. Having denser loafs as a result. :/

[Anonymous No.13918500]

>>13917527
joshua weissman?

[Anonymous No.13918547]

Decided to start making bread for my family. This was my first attempt. About a third whole meal flour and just using bakers yeast. The crust was much better than I expected, I just baked it on a pan but put a tray of water in the oven with it

[Anonymous No.13918554]

Made some Zopf

[Anonymous No.13918556]

>>13918547
I wanted a sandwich bread type crumb but definitely didn’t get it light enough

[Anonymous No.13918562]

>>13917890
>>13917835

Dutch ovens aren't a meme just FYI. Several shitty loaves later I decided to finally buy a dutch oven and it changed everything. My bread cooks all the way through with perfect crust every time. Measuring your ingredients in grams instead of volume is an absolute requirement in my book too.

[Anonymous No.13918995]

>>13918562
This. I'd also add that dough scrapers are also not memes, and are well worth having when you are working with higher hydration doughs.

[Anonymous No.13919631]

Tried Bread Illustrated's "Portuguese Sweet Bread". Had to add maybe 1/8 cup extra flour to make the dough remotely workable so I must have screwed something up but it came out very tasty none the less.

[Anonymous No.13919816]

>>13919631
With super high hydration watery doughs you can do a stretch and fold technique and over time you'll develop the gluten enough to where you can handle it pretty easily without adding more flour. Your bread turns out lighter and fluffier and has bigger holes and proofs faster.

Search YouTube for like high hydration dough kneading technique or something

[Anonymous No.13919904]

>>13914266
Proper mixing

[Anonymous No.13919906]

>>13914052
Keep at it man! I've been mixing at baking professionally since 2012 and I still love it

[Anonymous No.13919925]

>>13915794
ive made pizza using self raising flour(baking powder), turned out pretty good texture wise, just doesnt have the yeasty flavour but that doesnt matter when the toppings overpower it anyway

[Anonymous No.13919936]

this is day 7 of my sourdough starter, how is it looking? when do you think I can make a respectable sourdough? I've baked many times before but never with a sourdough starter

[Anonymous No.13919947]

>>13914139
I've never thought about it that way, but that makes sense. I've always been frustrated at home made bread getting stale almost immediately.

[Anonymous No.13919957]

>>13915273
Give us a detailed description of your recipe and method and we'll give you tips

[Anonymous No.13919984]

>>13916753
How do you proofed baguettes out of those linens and into the oven? With an elongated spade?

[Anonymous No.13919993]

>>13917585
Metal(im assuming steel?)sheets don't store as much energy as a thick stone slab tho? A quick shock of heat vs. continuous application

[Anonymous No.13919994]

>>13919936
Looks good. Try to feed it on the day of baking, and mix it in when it's not yet at maximum height.

[Anonymous No.13920001]

>>13918547
>>13918556
Very nice for a first try, well done.

If you want a sandwich loaf like >>13917527 try using an enriched dough. All white flour, some butter and milk to make a softer, less chewy dough with no crust. Also proof and bake in a tin

[Anonymous No.13920002]

>>13919994
thanks anon, do you have any more feeding tips? I feed it once every 24 hrs, and have 2 other jars just like this one but this one is the most active. I feed it 1 spoonful of regular flour and another one of wholegrain flour, with a little bit of water

[Anonymous No.13920012]

>>13919936
Just start baking with it regularily. It might not come out great at the start but with time the starter will settle.

[Anonymous No.13920014]

>>13915344
You haven't baked it properly. It needs to reach an inside temperature of at least 95 degrees celsius. Use a temperature probe.

[Anonymous No.13920015]

>>13920002
I recommend buying a kitchen scale and measuring equal amounts of lour/water by weight. This way you get a 100% hydration starter which makes it easier to incorporate into bakers percentage (which you will be also using the scale for)

[Anonymous No.13920019]

Made ciabatta the other day. Extremely annoying high-hydration dough, but it turned out alright.

[Anonymous No.13920022]

>>13919957
aight.

im using wheat and dry yeast. i hydrate the dry yeast, add warm water and a bit of sugar (so i was told), then let it sponge and add it to the wheat, add warm water and make the dough. knead it for about 10 min. then add the salt. then let it rest for half an hour. then i cut it and make pizza or bread. for pizza is okay, for bread is sort of so so, because it doesnt raise too much and if the bread is too thick its raw at the center.

[Anonymous No.13920028]

>>13920022
Sounds like you're not proofing it enough. Depending on the amount of yeast, you should let it proof in two steps, around 1-2 hours each, knocking the air our of the dough after the first step.

[Anonymous No.13920035]

>>13920019
fresh ciabatta is delicious tho

[Anonymous No.13920037]

>>13920028
>>13920028
okay. im using tons of yeast from what im reading from recipes, like two big spoons for like 300g of wheat. also im hydrating it but its dry yeast, am i damaging it or something? ive read its to be thrown directly to the wheat

[Anonymous No.13920060]

>>13920022
>>13920037
Id also say you're not proofing enough. If you're making straight up white bread with only bakers yeast you should first let the dough bulk-ferment after kneading for 1-2hours. Then you can form the loaf and let that proof for 1-2 hours before baking. With bakers yeast you need to keep an eye on the loaf after shaping, if you let it proof too much it'll lose the structure and deflate. Also you need to bake it long enough, depending on the size ofc. For reference i bake 800g loaf in a dutch oven at 225-240c for 40-45mins, making a dark crust.

As for the dry yeast, you can either bloom it or throw it in with the flour. The benefits of blooming are that if your yest is dead for some reason you'll notice it before you make the loaf, hence saving flour. The benefits of not blooming is that its faster and less of a hassle. It's a risk vs. convenience thing.

There might be something else off with your method but its hard to say since you didn't give ingredient amounts or baking temps/times tho

[Anonymous No.13920066]

>>13920037
Also two big spoons if WAY more than you need for that small of a loaf, even half a teaspoon can easily proof a 1000g dough. The more yeast you add the faster the dough ferments but the adverse effects are less flavour, less gluten development and you risk yeasty notes in the finished product. If you're unsure about the yeast amounts just use 1 tsp for whatever amount of dough.

[Anonymous No.13920072]

>>13920037
Yeah, for 300g of wheat, I'd probably say you should use maybe 3-5g of active dry yeast. You don't need to use hot water; too hot water will kill the yeast, so you need to be careful with that. Cold water works fine, but will increase the proofing time somewhat.

[Anonymous No.13920084]

>>13920015
>>13920002
Seconding this anon, get a scale. As for the flour choice, it really depends on what you'd like to bake with / what kinds of things you are baking.

[Anonymous No.13920116]

>>13920002
I also agree with the other anons; a proper kitchen scale is useful for a ton of things as well.

As for flour, try to feed it the flour you use for baking. I usually bake with high-protein baker's flour, so that's what my sourdough starter is fed with. Also, once you get that starter going, you can store it in the fridge and feed it once per week instead.
You can check out this video for some good overall recommendations on sourdough breads, kneading, and forming: https://youtu.be/2FVfJTGpXnU

[Anonymous No.13920117]

>>13920066
>>13920060
ingredients amounts just by eye. baking temp is 230° on paper, because this whole electric kitchen is sort of unreliable id say its less.

yes im using too much yeast and i feel it in the flavor too. now the fuckers bought all the yeast and wheat i had to buy today some "pasha insta yeast" from turkey, god knows what ill get now.

>>13920072
im using just warm water, not boiling.

[Anonymous No.13920118]

>>13920117
But how warm is it? Body temp or higher than that?

[Anonymous No.13920123]

>>13920117
Set a sourdough starter, anon. You only need flour and water for that. See the video in >>13920116

[Anonymous No.13920125]

>have no heating
>house is freezing
>bread won't rise on the counter because its too goddamn cold
>oven has led light and min temp is 250
i just want some focaccia, do you guys have any ideas that will help me?

[Anonymous No.13920131]

>>13920125
Do you have any space over your fridge or other kitchen appliances that produce heat?

[Anonymous No.13920139]

>>13920125
If you have a coolerbag/box put some hot water in there (in a pot) and proof the dough there.

[Anonymous No.13920150]

>>13920131
I have a mixer, oven, and blender. The fridge is like a mini fridge that is built under the counter and doesn't really come out or have a space near it.

>>13920139
That's a great idea, hot water in an enclosed box or something. I have a cardboard box that I could line with foil and put hot/warm water in the bottom of. Thank you for this idea, I will report back later with the results.

[Anonymous No.13920159]

Made a big seedy multigrain loaf in the bread machine and a no-knead olive cheese rosemary loaf in the oven today. Wish I had taken better pictures.

[Anonymous No.13920174]

>>13920125
>min temp is 250
Turn on the oven for a less than a minute and turn it off. Repeat if necessary.

[Anonymous No.13920175]

>>13920150
Just make sure the water is not too hot. If its well over 50c it might heat it up too much for the yeast to survive. Also if you use an uninsulated box you need to reheat the water frequently

[Anonymous No.13920177]

>>13919984
https://www.youtube.com/watch?v=m08i8oXpFB0
A board or something.

[Anonymous No.13920178]

>>13920118
yeah, its lukewarm, id say bit less than body temp.
>>13920123
wtf so you can do bread without some sort of yeast? i want to make real bread like that. will watch the vid, thanks.

[Anonymous No.13920185]

>>13920125
Bread will rise even in the fridge, it's just slower.
You can warm up your dough with your hands or mixer and just let it sit in a small enclosed area, the metabolic process of the yeast will heat it up.
Patience is key.

[Anonymous No.13920193]

>>13920178
Sourdough is how bread used to be made before commercial yeast was invented. Basically, different varieties of yeast fungus is naturally occuring and sourdough starters is all about nurturing them. Commercial yeast was invented by taking the most efficient yeast varieties and packaging them. Sourdough bread usually has a lot more flavour, elastic sponge and crispier crust than bread baked with commercial yeast. The downside is that sourdough can be a bit finnicky and has longer proofing times.

[Anonymous No.13920198]

>>13920178
>wtf so you can do bread without some sort of yeast?
Sourdough is a culture of wild yeast and lactic-bacteria, so you're still using yeast, you just make it yourself. I'd recommend doing proper research before you jump into sourdough. That said it's a nice little hobby, go for it

[Anonymous No.13920214]

is whole wheat flour really that more healthy than bread flour? whole wheat recipes are annoying AF

[Anonymous No.13920219]

>>13920214
Yes, there's lots of minerals and shit in the husks that are sorted out before grinding ordinary wheat flour.

[Anonymous No.13920236]

>>13920214
Yes and no.
There are more nutrients, but most bread flour is enriched.
Flour that is ground less finely has a lower glycemic index. Old whole wheat flours were sometimes like this, but now it's mostly the same stuff mixed with bran.
And whole wheat has more fiber, but surely you're getting enough from veggies, right?

[Anonymous No.13920243]

>>13920193
>>13920198
cool as fuck. last question, can i use all purpose flour to make the starter? as opposed to whole wheat flour, i cant find anything at this point, just what i have.

[Anonymous No.13920245]

>>13920236
I make half my plate veggies most of the time.
How does oat flour stack up for bread making? I have lots of oats and a blender

[Anonymous No.13920250]

>>13920245
No good for traditional bread because they don't have gluten.
You can use part oat flour, or better yet use the oats as an inclusion. Various oat bread recipes if you google I'm sure.

[Anonymous No.13920281]

>>13920243
Absolutely. You can use any type of flour.

[Anonymous No.13920310]

>>13920281
holy shit im so doing and documenting this

[Anonymous No.13920319]

>>13920310
Don't be let down if you fail at first though. Sourdoughs can be tricky to work with, but I wish you good luck, anon!

[Anonymous No.13920334]

>>13920243
Yes you can use any type of flour.

Wholegrain is a bit better tho for a couple reasons. First, it has more nutrients which helps the yeast grow. Second, since the yeast usually comes from the flour itself you're more likely to get a starter going with flour that's less processed.

[Anonymous No.13920335]

[Anonymous No.13920350]

>>13920334
True. My own starter is made with processed baker's flour, and it worked just fine getting it started, but there's a lot of variables involved.

[Anonymous No.13920478]

I've been reading about osmotolerant starter and other varieties. If I make a sugar-tolerant starter, do I need to keep feeding it high sugar forever to maintain it, or can I rely on the population remaining osmotolerant as long as I keep it healthy?

Can I make a starter out of commercial yeast, but with natural lactobacillus?

[Anonymous No.13920588]

>>13920478
Commercial yeast is so aggressive other bacteria might have difficulty competing for resources. Guess its worth a shot tho

[Anonymous No.13920746]

just clone the yeast you already have, it's an easy process.

[Anonymous No.13920757]

I need to get a Dutch oven, all my other attempts without one have just been shitty, overly thick crust that turns to rock in a couple days unless I put it in a plastic container to make it mushier

[Anonymous No.13920789]

>>13920757
Or you can try having a pan with hot water in the oven when you bake the bread. Should provide a more humid environment and soften the bread crust, if that's what you're after.

[Anonymous No.13920798]

>>13920281
I remember a friend who tried making sourdough starter with bleached flour.

[Anonymous No.13920801]

So has anybody made sweet things with sourdough?
I can't get the idea of sourdough cake and sourdough brioche out of my head.

[Anonymous No.13920804]

>>13920801
I once made a sourdough brioche that I thought was delicious but my housemate threw it out after they said ‘what is that fucking disgusting cake you made’ and I didn’t know what they were talking about

[Anonymous No.13920817]

>>13920801
I've made cinnamon rolls with sourdough, it's really delicious. "It's Alive" recently had an episode where Claire made sourdough crêpes too.

[Anonymous No.13920864]

>>13918358
i havent seen dry yeast in quite some time, however no one touches the fresh yeast so i just use that. flour situation has a bit calmed down

[Anonymous No.13920868]

>>13920801
if you want your bread to be sweet, just sprinkle some aspartame on your bread before eating it.

[Anonymous No.13920874]

>>13920789
I've tried all varieties of the water in the oven trick and they never seemed to make much of a difference for what I got out

[Anonymous No.13920921]

>>13920874
>I've tried all varieties of the water in the oven trick and they never seemed to make much of a difference for what I got out
if you want a soft crust, wrap it in tea towels while it is cooling. then when it is only slightly warm, slice it, bag it and freeze it.

[Anonymous No.13920935]

>>13920921
Second this. Also, when baking the bread, keep the oven at a slightly lower temperature, like maybe 175 celsius instead of 250.

[Ugly as shit, tasty as fuck No.13921141]

Breddd:D

[Anonymous No.13921154]

[Anonymous No.13921379]

I'm new to bread making and my no knead sourdough keeps coming out with a shitty dense crumb. Pic related. I know how to knead, should I just knead it instead of this no knead nonsense? I have access to a stand mixer and hook but I'd rather do it by hand.

[Anonymous No.13921395]

>>13921379
What's the process for the bread? It could just be that it's not proofing sufficiently before you bake it.

[Anonymous No.13921423]

>>13919994
during the regular upkeep how do I feed it so it doesn't become too sour?
say I baked today and left 30g of starter in the jar, and fed it with 100g of flour and 100g of water
when do I put it in the fridge, right away, or do I leave it on the counter and let it rise and fall and level off before mixing and storing?
if I don't bake daily do I keep it in the fridge unfed until day before baking or do I take out every three days just for a feeding?

[Anonymous No.13921575]

>>13921423
Not the same anon, but I'll reply anyway. My process is usually this:I feed my sourdough with equal amounts flour and water. So in this case, 30g sourdough, 30g water, 30g flour. I let it sit on the kitchen counter for 1-2 hours until I start seeing small bubbles on the surface, then I store it in the fridge for a week.
I usually use it either after feeding (in which case I measure how much I need for the bread, and leave that in room temperature, and tuck the rest in the fridge), or a day or two afterwards, depending on the activity of the sourdough.

[Anonymous No.13921589]

>>13921575
An addition: I also use my sourdough starter when it's really active and has risen substantially.

[Anonymous No.13921630]

>>13921395
Using Joshua Weissman's no knead video as the recipe. My dough is never as pliable as it looks in his videos so I think it might be a mixing issue. I'll try oven proofing it longer before retarding next time.

[Anonymous No.13921638]

>>13915812
mix it with wheat flour, like 20 or 30% before kneading

[Anonymous No.13921659]

>>13921630
I'm not familiar with his recipe, but I'll check it out. Could be that you need to add more liquid though - remember that different types of flour (even depending on manufacturer and freshness of the flour) can affect the hydration.

[Anonymous No.13922071]

What's the correct way to defrost bread?
Take it out from the freezer and leave it at room temperature? Same process but then put it in the oven for a few minutes? From the freezer straight to the oven?

[Anonymous No.13922107]

>>13922071
i just leave it on the counter for a few hours

[Anonymous No.13922158]

>>13914058
>gluten structure looser than your mother
>single rise
why do you lie to us and therefore yourself

[Anonymous No.13922238]

>>13922158
): I'm still learning dude. To be fair it was light and fluffy compared to everything else I've made senpai.

[Anonymous No.13922257]

>>13921575
>>13921589
also, when do I take from the starter culture to form the levant, after it's risen and levelled off or after it fell?

[Anonymous No.13922409]

Still struggling to get the crust just right. What’s your oven temp and times for sourdoughs?

[Anonymous No.13922574]

>>13919984
transfer board, just a piece of wood you roll the dough onto and then onto the oven rack.

[Anonymous No.13922593]

Tips for waking up a starter I've had in the fridge for a few days and need to use it within 24 hours after taking it out?

I usually just scoop out some of it, still cold, into a new jar and feed that part with equal wholegrain flour and tepid water that will be used in the next bake. Any point in introducing more starch or sugar to get it up to speed faster?

[Anonymous No.13922614]

>When you're not sure what you did to get a good rise out of your bread and have yet to replicate it to the same point again
I'm always too lazy to write down exactly what I did even if I have the recipe and bakers percentage.

[Anonymous No.13922655]

Am I fucking up my dough by not introducing all of the water during autolyze? I usually reserve 20-40g for incorporating the levain and/or salt. It's just somewhat moist before adding the levain.

[Anonymous No.13922670]

>>13914266
Spritz it with water pre-baking, then again about halfway through. Helps with oven spring, which means it expands upwards instead of outwards so you avoid those tears

[Anonymous No.13922680]

>>13914123
As much as I don't like the manlet, Babish has a recipe for no-knead bread that's just those four that you let proof for 12-24 hrs that turns really nice

[Anonymous No.13922722]

>>13922574

>mfw there's another bakery local to me that doesn't have a loader and puts everything in by hand

I poached one of their bakers to work my oven...it was an easy sell.

[Anonymous No.13922727]

Just popped out of the oven

[Anonymous No.13922775]

Going in lads

[Anonymous No.13922793]

>>13922071
>What's the correct way to defrost bread?
what I do is leave it in the fridge overnight in a plastic bag. it always comes out great when I do this.

[Anonymous No.13922798]

>>13920125
Have a lamp and a regular light bulb? Stick it in the oven. A 60W incandescent should make enough heat to keep the oven warm.

[Anonymous No.13922827]

>>13922071
A whole loaf? Defrost for hours on the counter.
Slices? Gentle effect in a microwave for like 3+ minutes or something.

[Anonymous No.13922923]

>>13922238
stop being a faggot and fight back

[Anonymous No.13922935]

>>13922775
mamma mia

[Anonymous No.13922953]

>>13919993
this is only relevant if you have some sort of 1980's oven with a very rudimentary heating unit.

[Anonymous No.13922976]

[Anonymous No.13923172]

Just pulled this asshole out the oven, gonna have to wait until morning to slice it, but feels and looks ok

[Anonymous No.13923206]

how do i bake bread in cast iron over a fire?

i have two cast irons that fit together like a dutch oven cept the top one doesnt hold coals.

does it need to be over coals or far from a flame?

hobo

[Anonymous No.13923234]

>>13923206
an open fire would be too hot, embers fire is better. try covering the lid with hot ashes like pic related. or wrap dough around a stick and make snake bread.

[Anonymous No.13923403]

>>13920319
>>13920334
sooo i corrected my process. gave it way less yeast (used the turkish one). still made a pizza, but WTF WHAT A DIFFERENCE, it actually rose up and got the bubbles, spongy but crunchy on the outside, no sour yeast taste in the dough. thanks guys, also that brit guy video was pretty sclarifying, also watched a bunch of videos from crazy italoamericans to get the technique right.

[Anonymous No.13923491]

>>13922722
loaders are the tits, i dont blame the guy.

[Anonymous No.13923536]

>>13923491

It also didn't hurt he was making $11/hr and I started him at $18.60.

[Anonymous No.13923557]

>>13920125
Put it inside your PC tower

[Anonymous No.13923580]

>>13923536
thats great. if youre the same baker ive seen in previous threads, you seem like a great dude. im alternating between my favorite bakeries right now, they're getting hit hard with the virus shit.

[Anonymous No.13924834]

now if only i could grow my own wheat

[Anonymous No.13924839]

I normally buy the fancy PREMIUM unbleached flour, but there wasn't any so I got a sack of regular ass bleached white all purpose. Will my doughs come out differently or cook differently?

[Anonymous No.13924855]

>>13922257
At its peak, I would say.

[Anonymous No.13924949]

Does anyone have experience baking whole grain spelt bread? Any tips or general knowledge you could offer? Temp, proof time, need for additives like gluten, etc?

[Anonymous No.13925037]

>>13917527
what am i missing, why would you put everything but butter into grams?

[Anonymous No.13925233]

>>13920335
bertinet fucks

[Anonymous No.13925275]

I made a roasted garlic and herb no knead loaf the other weekend and it came out great

recipe is from thekitchn if you want to jazz up a basic white bread

[Anonymous No.13925550]

Do you think it's possible to select a single strain of yeast and / or lactobacillus in a home lab environment? My general idea is to dilute the yeast source sample (some starter) until on average <1 cell are present in each sample, then grow in a sterile growth environment held at 70-80F. I'd do some number of samples concurrently (as many as I could fit in the growth chamber), and only further grow the ones that show the right type of organism proliferating, and one sample of it. If I got really into it I could use PCR + gel electrophoresis to try to confirm that I'm working with the same strain at different times.

[Anonymous No.13925883]

mai pumpkin bred

[Anonymous No.13925889]

>>13925883
What's so pumpkin about it?

[Anonymous No.13925922]

>>13925889
Made with mashed pumkin instead of water. Turned out pretty good imo

[Anonymous No.13925941]

>>13925922
Any cross-section picture?

[Anonymous No.13925965]

>>13925941
No photos but it was dense and yellow inside

[Anonymous No.13926287]

i made something

[Anonymous No.13926349]

>>13926287
Very nice crust and oven spring, anon. What types of flours you use?

[Anonymous No.13926377]

>>13926349
thanks, that was all white flour. i made it in the dutch oven but with a less hydrated dough than you normally make dutch oven bread with. maybe that lead to it developping a thicker crust than usual

[Anonymous No.13926379]

>>13916477
maybe more

[Anonymous No.13926405]

>>13926377
the one in the back is how my white flower dutch oven bread usually looks. the one closer is made with a flower we call "Ruchmehl". translate says it's "brown flour". no crumbshots since i gave those to my parents

[Anonymous No.13926407]

>>13926405
*flour. goddammit

[Anonymous No.13926426]

>>13915794
You can make your own yeast culture by making a starter dough, then use that to make the pizza. Basically the same steps for sourdough.

[Anonymous No.13926575]

I have yeast and flour. Only problem is the flour is kinda old and has some very small critters crawling around in it. Due to lockdown, I am tempted to just make it and hope the oven heat kills them.
I won't get sick from eating it will I

[Anonymous No.13926600]

>>13926407
I really like the scoring you've made. Quite deep, so the ear develops, but strength of the surface tension still holds. And a nice dark crust too. Pic related is one of my sourdoughs.

[Anonymous No.13926604]

>>13926600
And the cross-section looks like this

[Anonymous No.13926607]

>>13925037
most sticks of butter have tablespoon markings on the wrapper

[Anonymous No.13926690]

>>13926604
nice crumb my man, can you achieve this with non-sourdough too? and if so whats the secret?

[Anonymous No.13926692]

>>13914095
Looks really good, i kinda wanna try to make some this weekend now. Thanks anon.

[Anonymous No.13926719]

>>13926690
I've only baked sourdough the last couple of years, but you should be able to get it by just cranking the temperature up as much as you can in the oven, and venting it after the first 15 minutes of baking. And then rest the bread non-covered for several hours to let any residual steam escape.

[Anonymous No.13926750]

What are some essential all purpose baking tools/equipment for a beginner? I want to start baking my own bread and cakes.

[Anonymous No.13926775]

>>13926750
>Kitchen scale
>Dough scraper
>Probe thermometer, for measuring the inside temperature of things you bake
>Oven thermometer, for measuring the actual temperature of your oven
>Maybe 3-5, at least, different bowls of varying sizes for measuring ingredients
>Silicon spatula
>Balloon whisk
Those are the most essential ones I use, from a minimalist perspective.

[Anonymous No.13926778]

>>13926775
Thanks!

[Anonymous No.13926797]

>>13926778
Then, if you want to look at things that make your life easier:
>Stand mixer, for doughs
>Handheld mixer, for mixing smaller batches of dough if required, or whisking cream or eggs
>Proofing baskets, preferrably both round and oval-shaped
>Kitchen towels for covering your bread with (otherwise, just use plastic wrap)
Happy to help with your baking, anon!

[Anonymous No.13926837]

>>13926797
What stand mixer do you personally recommend?

[Anonymous No.13926866]

>>13926837
I use an Ankarsrum, but I'm Swedish and like supporting local products, so I'm biased. But it's a damn workhorse, and I'm pretty certain that KitchenAid sinks a shit ton of money into marketing just to get people to assume that all pros use their products.

[Anonymous No.13926891]

>>13926837
https://images-na.ssl-images-amazon.com/images/I/71CAjTc7G8L._AC_SL1500_.jpg
got this one back in 17 for 80ish e, still working fine though i only use it once every couple of months on average. its not too loud and has no issues going through pizza dough with 1kg flour.
generally just check for chinkbot reviews and see that not too many shit reviews are present. its not too difficult to build one of these, but if chinks decide to cut corners on the motor or gears you will get fucked if you use it often or ride it hard.

[Anonymous No.13926932]

If I use baking stones, or such, plus add steam in my oven, what makes it different in a dutch oven?

[Anonymous No.13926964]

How precise do I need to be with sourdough? I don't have a scale and want to try because I'm bored. Want to try 1.25 cup flour to 150 ml water to start, but then can I just remove ~75% of what I see tomorrow and repeat?

[Anonymous No.13927075]

>make bread
>maybe two slices left
>wife goes to bed early for once
>decide to make a delicious sandwich and relax with /ck/ bros
>turn over bread
>see pic related

Fucking hell. I’d rather she ate it all.

[Anonymous No.13927094]

>>13927075
it's the little things like this which will over time reveal to you that you've picked the wrong partner.

[Anonymous No.13927191]

>>13927075
>People who don't enjoy crust
You know what to do.

[Anonymous No.13927196]

My oven is broken as fuck, it gets insanely hot the second it's on. Is this a good thing or bad thing when making bread?

[Anonymous No.13927201]

>>13927196
Smack the dough in and try it.

[Anonymous No.13927212]

>>13926750
>>13926775
i would suggest both a metal and plastic scraper. metal ones are referred to as a bench knife. a scale is really the best thing you can buy for baking.

>>13926837
kitchenaid on sale or ankarsrum if you have money to spend.

[Anonymous No.13927221]

>>13926932
not much, the size of your dutch oven will obviously come into play in relation to your dough. technique wise they act in the same way.

[Anonymous No.13927273]

>>13927221
Sounds good, my bannetons are sadly precisely too big to fit well in my dutch oven so I've started baking open on sheets instead.

[Anonymous No.13927293]

>>13927273
idk what method of steam you use but i have had good luck with this
www.theperfectloaf.com/baking-with-steam-in-your-home-oven/

i dont use the top baking stone as i only have 1

[Anonymous No.13927325]

>>13927293
Seems excessive but sure. I just have a small sacrificial pan heat up with the oven and then pour boiling hot water inside it when the bread goes in or just before. When I open up 20min later I'm always blasted with hot moist air so I'm not sure if it really matters if I try to add more ways of retaining steam.

[Anonymous No.13927346]

>>13927325
id stick with what works for ya, happy baking.

[Anonymous No.13927350]

>>13918554
Damn, thats beautiful.

[Anonymous No.13927461]

>added too much water like some sort of smoothbrained mongoloid
Am I fucked or will the "dough" dry out and become workable during the ferment? I'm using an entirely unproven yeast that is probably going to take quite some time to properly work so I have time.

[Anonymous No.13927493]

>>13927461
In my experience the dough just gets mushier and flatter if not worked into proper submission before the ferment. Haven't tried letting it sit uncovered to try and dry it out or such though. You could probably just work it more and hope there's enough juice left to properly ferment later.

[Anonymous No.13927509]

>took a classical studies class way back in hs
>wanted to try baking so I looked for "ancient greek" bread recipes
>found one on an old forum post that looked good
>5 years later I forgot the ratios were fucked and making it the way it was described ends up with more of a pancake batter
>have to pretty much triple the flour to get dough to form

Well at least I can try my experiment of making a loaf of it and making the flatbread that's actually described in the recipe. Will definitely post results later since it needs time to proof and from what I remember making it as a loaf took some time.

https://www.romanarmytalk.com/rat/thread-11651.html
Post #7 if anyone is interested

[Anonymous No.13927571]

>>13927493
Bread isn't as fucked as I initially thought, I think I'll just have to work it as a high hydration dough.
I really want this to turn out as a presentable loaf though since it's a proof of concept. The crumb will probably be shit (my error, not the yeast) but if I can bake an edible loaf of bread then it's good. I'm already seeing great activity so it might take far less time to ferment than I was expecting.

[Anonymous No.13927631]

>>13927571
Keep us updated on the progress, anon!

[Anonymous No.13927710]

Welp my jalapeno cheddar bread didn't rise at all.

[Anonymous No.13927728]

>>13927710
my condolences. did you just dump the cheese into the dough? i can imagine the cheese fat fucking with proofing.

[Anonymous No.13927749]

>>13927728
I had a feeling it would happen just from the amount of action I was seeing all day. Not sure if maybe the jalapenos had something to do with it either. I'm wondering if I should have folded the cheese and jalapenos into the dough before the second rise instead of at the very beginning.

[Anonymous No.13927890]

>>13927749
Definitely fold any extra ingredients into the dough at the last possible step, the less time they're fucking with the yeast the better although I imagine some ingredients might ferment well. You'll likely get the full flavor profile out of the ingredients as the bread bakes in the oven anyways.

[Anonymous No.13927926]

>>13914052
can anyone point me to a good book/resource on how different things like proofing/kneading time, dough hydration etc affect the outcome? i'm experimenting a lot but i only make bread on the weekend and it takes forever to make sense of things

[Anonymous No.13927945]

>>13927926
I ordered 'Flour Water Salt Yeast' like a month ago but haven't received it yet. From what I could gather from the reviews and summary, it's the same thing this book goes into detail about.

[Anonymous No.13927965]

>>13927945
https://forum.mobilism.org/viewtopic.php?f=126&t=653845

[Anonymous No.13928025]

>>13927965
Fuck off with your malware link

[Anonymous No.13928753]

anons give me your fav 9 inch pie crust recipe. i've never really liked my grandmas, its so dry. it's
>1/3 cup oil
>2tbsp cold water
>1/2 tsp salt

[Anonymous No.13928758]

>>13928753
that sounds pretty wet tbqh

[Anonymous No.13928761]

>>13928753
dunno how 1 cup flour didnt make it in there

[Anonymous No.13928804]

>>13927710
ratios?

[Anonymous No.13928893]

>>13928753
Pie crust recipes are not simply about the ingredients but about the technique. Also, use butter/shortening/lard.

[Anonymous No.13929269]

Best loaf I've made. Dunno how to get a less grainy texture. I'm pretty much following Chef John's recipe (let dough rest 4 hours in turned off oven, folding halfway through, then 12h in the fridge, then 5 hours back in turned off oven).
The texture also got worse once I started refrigerating my starter (still using it only once it peaks in volume, but it doesn't grow as big as it used to do at room temp). Dunno if I should let the dough cold ferment for more than 12h or what.

[Anonymous No.13929458]

>>13923580
>>13923491
Is it even possible to make good thin crusted baguettes like this in a standard home oven?

[Anonymous No.13929819]

>>13928025
based retard thinking there a functional attack vector in epubs.

[Anonymous No.13930270]

>>13916745
Pretty sure you're a rart. Get a pizza stone for bread or a Dutch oven. Big thick steel or cast iron plate is great for pizza since it conducts heat quickly and browns the bottom fast due to the immense thermal mass and the great conductivity due to it being metal. A stone is better for bread since it still has lots of thermal mass (a thick stone not some shitty thin tile, whish doesn't do anything) but doesn't conduct heat as well as metal which won't burn the bottom when you're baking for a long time.

[Anonymous No.13930304]

>>13922409
Usually for a boule that uses 500g flour I bake on a stone at 500F for 40-45 minutes. I use a roasting tray and cover the bread and pour some hot water to steam inside the roasting tray for 15 minutes to get some oven spring then I uncover and bake for 30 minutes at 500. I get a dark but not burnt crust which I like.

[Anonymous No.13930333]

>>13924949
If you are making spelt bread for the low gluten reason, you can add about 1-3% oil to help one the cumb, any more and it'll hinder it. Also go lower on the hydration than you would on regular hard red wheat. Since without the gluten the dough will be quite slack. If you really want to play around with the low gluten aspect add a water roux of sticky rice flour (5:1 water to flour ratio) If you want it to behave like regular dough just add vital wheat gluten until you achieve 13% gluten. Bake it like you would regular bread.

[Anonymous No.13930337]

Do you guys have any good schedules? Have to be physically present at work again so fitting the bread in became a pain in the ass.

[Anonymous No.13930346]

Made some sourdough loaves. Just used the pan with water method for steam

[Anonymous No.13930351]

Would the leavening agents in self-raising flour fuck with the yeast? I have like 2 kilos of it but very little normal flour remaining so I was wondering if I could mix it in or even substitute.

[Anonymous No.13930724]

>>13930351
Be the pioneer anon. I like the idea of several yeasts fighting over the starch and only one getting out of it victorious.

[Anonymous No.13931299]

Bread is in the oven.
I expect literally nothing from it since I fucked up heavily at every single step but we'll see in a few hours once it bakes+rests if I managed to make something edible if unaesthetic.

[Anonymous No.13931330]

How much such salt I add to 300 gr of flour? Its said 1.5% is OK, so 4.5 gr?

[Anonymous No.13931363]

Just came out of the oven. Sweet handpies filled with raspberry jam, topped with a coffee chocolate ganache and crushed hazelnuts.

[Daria No.13931375]

>>13931363
these look amazing

[MK VULVODYNIA No.13931403]

>>13916745
FUCKING LOL

[Anonymous No.13931416]

How'd i do?

[Anonymous No.13931713]

>put bread in 400f oven for 90 minutes
>pull it out
>solid crust
>inside is a gelatinous uncooked mess
next "bread" I make is going to be 20% hydration, I'm done adding water to my flour

[Anonymous No.13931731]

>>13931713
get a thermometer with a probe & temp alarm, chinkshit is around 20 bucks. and flatten your bread some, no matter how low and slow you go, a fatboy loaf will always be shit after a certain thickness.

[Anonymous No.13931812]

>>13931731
I'm going to try again with way less hydration and tiny tiny little bite-sized "loafs" because while the texture is fucked because it didn't cook, the taste (especially of the crust) is pretty much what I expect of bread and the interior would have been a pretty respectable, airy crumb if it cooked properly (there are tons of bubbles and air pockets.) So I'm not completely off-base, it could have theoretically been proper bread, but I'm pretty sure my dough was simply too wet and possibly too thick.

[Anonymous No.13931831]

>>13931812
well anon, think of it like this - that same dough that came out uncooked would have been perfect at a lesser thickness, if your oven allows for the space why not spread it out some. that might cause less air pockets, but you are guaranteed the same crust. also, dont forget the cross incision from top, that allows for better heating of the core as well as more crust.

[Anonymous No.13931850]

>>13931330
go 2% minimum

[Anonymous No.13931855]

>>13931713
you sure it wan't becasue you didn't develop the gluten enough or you underproofed it? it could be dense and seem underccoked due to the bubbles collapsing or there weren't any bubbles to begin with.

[Anonymous No.13931873]

>>13931363
I want to see inside.

[Anonymous No.13931904]

The first time I heard about melon pan i thought it was genius. Turns out theres no melon in it.
Got a new oven today and decided to make some with cantelope, and some watermelon liquor.
Basically a bananabread recipe but i swapped it for melon.
Also because it was so liquidy i used double the amount of flour.
Turned out great, its also the first time ive ever baked, and its made in a toaster oven.

Would recommend. Only thing id changeis id add more liqour, i hardly noticed it

[Anonymous No.13931938]

>>13918554
I coomed

[Anonymous No.13931955]

>>13926287
a potato by the looks of it

[Anonymous No.13931961]

>>13931416
Needs more divots and less perfectionism in the shaping. Thickness is far too uniform.

[Anonymous No.13932089]

>>13931873
Did a taste test, they were slightly underdone on the very bottom, should have left in for a few more minutes, oh well.

[Anonymous No.13932096]

Christ, did kneading always take like 40 minutes?
Granted I went 20/80 with rye flour so that might've had some impact.

[Anonymous No.13932116]

>>13923234
thats beautiful

[Anonymous No.13932355]

Slap and fold outside the bowl on a counter is just a meme if you use 75+% hydration right? Because the instant it touches the counter it sticks something fierce even when handled swiftly and I sure don't want to introduce more flour at this point.

[Anonymous No.13932409]

>>13932355
Dough scraper

[Anonymous No.13932411]

>>13932355
Dough scrapers are your best friend for high hydration doughs. Not sure if I'd slap the shit out of the dough in that case anyway though.

[Anonymous No.13932418]

>>13932409
>>13932411
I don't know if I'm using it right or if it's of poor quality but it just as easily sucks up the dough and leaves gluten tears as I attempt to use it on high hyde dough.

[Anonymous No.13932435]

>>13932096
rye flour barely need kneading, 40minutes wtf

[Anonymous No.13932585]

>>13929458
yes

[Anonymous No.13932699]

The crust was crispy instead of soft. Still good tho

[Anonymous No.13932791]

>>13932699
Good to see baking works well in Straya too.

[Anonymous No.13933008]

>>13932585
How

[Anonymous No.13933024]

>>13933008
proper steam, baking stone, and good temp control. dont have any pics of baguettes ive made but have some ciabatta.

[Anonymous No.13933064]

>>13933008
Are you steaming them?

[Anonymous No.13933132]

>>13918189
>It's either under proofed
that was it, left it out for an hour longer and it came out nicely.

[Anonymous No.13933147]

My first ever pizza! I know I know -not a very good photo but that's all I got because I couldn't wait to eat it. Most frustrating thing I've done recently and the tastiest food I've eaten recently! Making the dough was very very fun and I waited patiently for a day. What frustrated me was not being able to make a nice even flat pizza and it also punctured and stuck to the backing sheet in the oven. I wonder if its bad that it rose so much but I like thick pizza.

[Anonymous No.13933286]

>>13933064
I've tried the "pot of water in the oven" and the "dump a bunch of water in the hot oven and immediately close the door" methods

[Anonymous No.13933687]

>>13933147
you have a Very long way to good pizza before you.

[Anonymous No.13933699]

Wtf does "knead about 10 times" mean? What is one knead?

[Anonymous No.13933710]

>>13933699
i assume it means folding the dough into itself once its homogeneous enough.

[Anonymous No.13935081]

Baked some bread before work, will post a crumbshot in the evening.

[Anonymous No.13935123]

>>13935081
You need more steam in the oven, anon. The bread has expanded and broke through the crust that formed too early.

[Anonymous No.13935184]

>>13935123
I'll keep that in mind, thanks. I didn't have a small enough metal vessel to put in the oven on hand so I just splashed some boiling water on the bottom tray of the oven. I'll buy a muffin tin or something to put water in next time.

[Anonymous No.13935210]

>>13935184
You can also help the oven spring by cutting the bread. Just use a sharp knife and do a couple of slashes, maybe 0.5cm deep, and it also helps with a more natural rise of the bread when baking.

[Anonymous No.13935214]

>>13935210
I did score it , though maybe not deep enough? The expansions and the big break in the bread are all in the places I went over with a knife.

[Anonymous No.13935252]

>>13935214
Probably, as you say, not deep enough, in that case. But try fixing the steam issue first and see if you get a more normal oven spring then.

[Anonymous No.13935315]

>autolyse
Why the FUCK does everyone say auto-“lease,” it’s auto-“lies”

[Anonymous No.13935419]

>>13935315
The root word is Autolysis (cell destruction)
It's not the same sound as a word like "Analyse"

[Anonymous No.13935425]

>>13935419
No it isn't. Everybody knows about auto, so the rest of it obviously comes from some different shit.,

[Anonymous No.13935430]

>>13935425
>No it isn't.
anon, what the fuck. put the bottle down.

[Anonymous No.13935438]

>>13935430
Explain lyse right now you ancient boomer. Oh, you can't? Enjoy your CoViD-19, dead asshole.

[Anonymous No.13935443]

>>13935438
https://www.merriam-webster.com/dictionary/lyse
anon put the bottle down before you do something you are going to regret. its not too late yet, you can still stop yourself from sticking it up your asshole due to the homolust overwhelming your tiny drunk mind.

[Anonymous No.13935479]

>>13933147
I'm lazy I just make a foccacia (https://www.inspiredtaste.net/19313/easy-focaccia-bread-recipe-with-herbs/)), takes about 2 hours total then I just stick on slices of cheese and a few toppings.

[Anonymous No.13935482]

>get proven wrong on an anonymous imageboard
>immediately attempt to save face
I love human nature.

[Anonymous No.13935485]

>>13935419
Bruh it's auto lies
https://www.dictionary.com/browse/autolyse

[Anonymous No.13935492]

>>13935485
We'll see how smart you act when I autolies your fingers you smarmy little faggot

[Anonymous No.13935495]

>>13935443
So autolysis is self-gradual-recovery.

[Anonymous No.13935500]

>>13935495
in my understanding lysis is processing, and autolysis i know to be selfprocessing like when you starve and your body starts eating itself.

[Anonymous No.13935512]

>>13914052
I have been using this no kneed method for a few months now.
works well
clean.
no mess.

https://www.youtube.com/watch?v=HNAK5VcfODc

[Anonymous No.13935739]

Any good tips for getting the dough very gently out of the bowl before transferring to a banneton?
It feels like it's getting roughed up a bit when I take it out due to clinging to the walls, it collapses a bit too. I've tried sprinkling a little flour on the sides and it helps a bit. I'm not too keen on oiling the bowl but perhaps it's the way to go? I'm after those big airy holes and from what I gathered it's all about handling it gently.

[Anonymous No.13935837]

>>13935739
Don't worry about messing up the dough at that point. You should manually shape the dough on your counter before putting it in the banneton.

[Anonymous No.13935970]

>>13935837
Oops I left that out somehow, yes I shape before putting it in the banneton but I feel the initial dump out is a bit rough on the airy holes that have formed.

[Anonymous No.13936170]

>>13935970
Don't worry about that. As long as you don't make a conscious effort to actually knock the air out of the dough, it should be fine.

[Anonymous No.13936183]

>>13936170
Alright, I'm just pissed I can't get any big holes at all so far, despite plenty of gluten strength built up and 75+% hydration with gentle handling and long cold fermentation with an active sourdough. Only a few happened once or twice some time ago when I didn't know what I was doing.

[Anonymous No.13936184]

any site with dough recipes by percentages? i would like to slowly learn the effects caused by proportions without actually doing the math for random recipes.

[Anonymous No.13936209]

>>13936183
What's the recipe you've been using?

[Anonymous No.13936211]

>>13936184
The Modernist Baking book has basically everything regarding ingredients, proportions, methods and what the results are. It's a bit pricey though, but if you're seriously into baking, it's worth it.

[Anonymous No.13936227]

>>13936211
you mean this? found a torrent on rutracker.

[Anonymous No.13936235]

>>13936227
Yep! I own the hardcopy, but each to his own.

[Anonymous No.13936256]

>>13936235
yep, looks exactly like what i wanted, thanks!

[Anonymous No.13936262]

Made pistachio cookie bars last week

[Anonymous No.13936270]

[Anonymous No.13936273]

>>13936256
No worries! Post a question if you have any, and I could try to answer. The ciabatta I posted in >>13920019 was actually made with their base recipe. It uses both levain, a poolish and ordinary yeast, so there's a real nice, but subtle, depth of flavor in it.

[Anonymous No.13936276]

[Anonymous No.13936317]

>>13935419
You dumb faggot. People say auto-lease because some French faggot started saying it as part of his bread baking process. The French say autolyse as auto-lease (they actually say “ooh-too-lease”)
The English pronunciation of autolyse is “auto-lies”. Just because you pronounce it like a French faggot doesn’t make you French, nor sophisticated.
Oh and while we’re at it. It’s fucking leaven, not levain, you know as in leavening agent

[Anonymous No.13936324]

>>13936317
A levain is a type of sourdough starter. Not the same as "leaven".

[Anonymous No.13936339]

>>13935495
Lysis is a process of cellular breakdown.
In Biochemistry, it’s when animal or cells undergo self digestion and breakdown cells and tissue.
In the case of bread, amylase, breaking down starches. And protease, breaking down protein/gluten

[Anonymous No.13936343]

>>13936317
It's a Levain, rhymes with "Le Pain" as in "The Bread"
It's actually very cultured and comes from a rich nuanced historical background not that I would expect an Amerishart like you to understand that.

[Anonymous No.13936347]

My sourdough starter smells like nail polish remover. Should i be worried?

[Anonymous No.13936353]

>>13935739
Oil the bowl and shape the dough before you put in the banneton

[Anonymous No.13936356]

>>13936347
No, sourdough starters have a very sharp, acidic smell to them. As long as it's alive and bubbling after feeding, you have nothing to worry about.

[Anonymous No.13936367]

>>13936184
Use bakers percentages
100% = weight of flour for example 1000g flour
The other percentages are based off the flour weight
75% water = 750g water = 75% hydration
2% salt = 20g salt
1% yeast = 10g yeast

[Anonymous No.13936386]

>>13936367
oh i fully understand how it works, its just that its much easier to have the percentages already precalculated so you dont have to do it yourself yet can still judge the difference in proportions between recipes.

[Anonymous No.13936422]

>>13930346
That looks great anon. What were the percentages you used?

[Anonymous No.13936434]

>>13936324
It’s literally the French word leaven

[Anonymous No.13936450]

>>13936386
Nigga just take whatever percentages you want, plug them in, and write it down. God damn

[Anonymous No.13936462]

>>13936450
nigger thats 3h of work per loaf plus the bother of math and writing it down. the book earlier suggested itt already got the measures & math.

[Anonymous No.13936464]

>>13936462
Maybe if you practiced your math you wouldn’t need to be spoonfed

[Anonymous No.13936466]

>>13936434
And it has an actual, specific meaning as a loanword. If you're that anal about semantics, then I guess you don't use the word "gay" since it means "joyeous" in French?

[Anonymous No.13936473]

>>13936464
anon im perfectly fine with math, stop projecting. i just see no need to bother when its obvious that somebody already did it before.
i could write a tool for that too, but why the fuck would i when excel exists?

[Anonymous No.13936495]

>>13936466
I just don’t pronounce it like a frog ;^)

[Anonymous No.13936502]

>>13936495
How about the following words, do you use them:
Salad, consommé, ratatouille, gratin, soup, sausage, sauce, mutton, veal, porridge, pudding?

[Anonymous No.13936579]

>>13936502
Yeah, I use loan words. But I don’t spell them, nor pronounce them, in their native languages

[Anonymous No.13936586]

>>13936579
Sah lad? Sow-sage? Sousse? Vee-ahl?

[Anonymous No.13936609]

>>13936586
Correct, I don’t spell sausage like “saucisse“ and pronounce sausage like soo seese
And I don’t spell veal like “veau” nor pronounce it like vou

[Anonymous No.13936620]

>>13936609
Vee as in V and Al as in Big Al, with the tempo of a "Yeehaw"
Veal. Vee-ahlll.