/ck/ - Food & Cooking

[Anonymous No.14074958]

i couldn't find a bread general

whats the minimum amount of time i need to let a sourdough starter to be active? can i just have one ready in 24 hours and use all of it without wanting to feed it?

technically am i able to let a sourdough starter ferment more by mixing it in with the dough already and having it proof?

[Anonymous No.14075517]

What's the proper way to get bread to rise instead of spread out?

[Anonymous No.14076169]

>>14074958
Once established, overnight during summer is long enough. Also lightly mix the flour and water before you go to bed.

https://www.bakewithjack.co.uk/blog-1/2018/6/14/making-your-own-sourdough-starter

[Anonymous No.14076198]

how'd I do for my first loaf bros?

[Anonymous No.14076579]

>>14076169
Also, it can sit in the fridge for at least half a year but may take a whole day to become active again.

[Anonymous No.14076586]

>>14076579
yea thanks for answering, i guess its going to need some expirmentation and work on my end to figure out whats going on in the environemnt of my house

[Anonymous No.14077359]

>>14074958
>whats the minimum amount of time i need to let a sourdough starter to be active? can i just have one ready in 24 hours and use all of it without wanting to feed it?

You'll get shit rise and shittier bread but if you don't care/are desperate it's doable, I wouldn't though. Remember the reason it needs to rise and fall at least a few times is to make sure it's only populated by the good lactic acid bacteria and nto the gross shit that'll make you sick.

>technically am i able to let a sourdough starter ferment more by mixing it in with the dough already and having it proof?

Are you just describing a levain? I think you're skipping the autolyse with the dough, I don't really see a reason to skip it considering an autolyse doesn't take much time at all.

[Anonymous No.14077377]

Worth feeding for a couple of days before using, even once mine is active I like to do a double feed the day before use. Still novice aswell desu but theres loads of great material out there.

Highly recommended getting the book (Artisan) Sourdough by Casper Andre Lugg.

[Anonymous No.14077431]

>>14077377
Great rec, thanks for that. Getting it on epub now.

Bumping with a pic of sourdough focaccia I made

[Anonymous No.14077606]

I keep getting shitty crumb with my sourdough: there are bubbles only on the sides and in general it never holds up shape once I take it out of the basket.
I'm not overproofing it so maybe I'm just folding wrong or too little.

[Anonymous No.14077776]

I need a new portable surface for kneading, shaping, etc. that is as non-stick as possible and easy to wash. I was thinking a nice big live cut of wood which I can sand, oil and varnish but I’m worried scrubbing will damage it. Any recs?

>>14077606
Is it windowpaning? Sourdough in general is harder to keep in shape but you could try tipping it straight from the banneton into a snug Dutch oven.

[Anonymous No.14077856]

>>14076198
looks pretty sexy. 10/10 would lightly slap the butt

[Anonymous No.14078635]

What's the proper order while baking?

Mix -> knead -> short rest -> fold -> short rest -> shape -> short rest -> cold fermenting -> rising -> baking?

[Anonymous No.14078648]

>>14074958
imo 3 days
Preferably a week

[Anonymous No.14078693]

>>14078635
100% depends on the type of bread and individual circumstances. Folds aren’t generally necessary if you can get to where you want to be with the knead, and both of those are less necessary with a long autolyse. Likewise cold fermenting and resting are generally only necessary in specific circumstances.

On the most basic level, most bread making follows the process: Mix, knead, prove, shape, prove, bake. Everything else is just preference.

[Anonymous No.14078697]

>>14078693
Thanks. I'll work off that template.

[Anonymous No.14078903]

>>14075517
Knead the fuck out of it.

[Anonymous No.14078916]

Is there any point of doing folds if you're putting the dough into a machine for mixing and kneading?

[Anonymous No.14079046]

>>14078916
Not really, folds are only really for when kneading properly is impossible because of hydration level.

[Anonymous No.14079391]

>>14075517
wtf is this bread porn?

[Anonymous No.14079406]

>>14078916
>>14079046

Even doughs kneaded in a mixer typically benefit from one fold during bulk fermentation.

[Anonymous No.14079417]

Any good thumb rules when bulk ferment is done other than the dough doubling or tripling in size?

[Anonymous No.14079561]

>>14079417
It doesn’t have to necessarily double in size, just have a noticeable increase. You should also look for bubbles on the surface and on the sides. But the most reliable way of telling is the poke test. If you poke it and it bounces back instantly, it needs longer; if it bounces back slowly, it’s perfect; if it doesn’t bounce back at all, you done goofed.

[Anonymous No.14079630]

>>14079561
I assume it SHOULD bounce back instantly if you intend to cold proof it right? I mean, it will still slowly proof in the fridge so it runs the risk of being overproofed the day after no?

[Anonymous No.14079636]

>>14079630
If you’re also intending to cold proof it before shaping then being ‘done’ is significantly harder to ascertain. I don’t really see the point in doing another cold proof before shaping but you do you guy.

[Anonymous No.14079659]

>>14079636
I skipped out the details. I meant cold proofing after shaping and putting it all in bannetons. Still, I don't want the dough "just right" after the bulk proof due to this cold proof right? I'm assuming it doesn't stay exactly perfect proofed over 15 hours or so in the fridge.

[Anonymous No.14079718]

Came to this thread for advice on rising.
First I tried sourdough.
I can only get my starter to rise in the jar if I put it in the oven with the light on. It gets about 85 to 90 in there.
But it just won't rise when I bake a loaf. Tried 3-4 times.
So I try dry active yeast instead.
Let it proof in the oven with the light on, proofs great.
First two loaves work great. Nice open crumb, soft and fluffy. Crust's a little chewy, but otherwise fine.
Next I try to use both sourdough starter (for the flavor) and dry active yeast (so it will actually rise).
This fails three loaves in a row. Tastes great, just doesn't rise, poor crumb.
So forget the sourdough, huh?
Go back to just dry active yeast, next two loaves don't rise. Oh, the dough proofed fine, but the loaves didn't rise when baking.
Trying AGAIN, this time the dough won't even proof, even though I proofed the yeast before mixing into the dough.
I'm using 70% hydration, measuring everything with a scale.

Any ideas?

[Anonymous No.14079744]

>>14079718
what temperature are you baking at? do you proof your dough until doubled? post complete recipe with all steps.

[Anonymous No.14079781]

My bread is always moist and dense instead of soft and fluffy. Making a no knead with 70% hydration in a dutch oven. Cooking it longer just burns the crust and takes forever for the internal temp to rise a degree and it's still moist.

[Anonymous No.14079782]

>>14079718
Update: I just went to the kitchen for another round of kneading/stretching.
The gluten network is well developed, the dough windowpanes well, it's very wet, and I need to keep my hands wet to handle the dough.
The pyrex bowl I'm proofing in is warm to the touch, most of the dough is warm to the touch, but there are cold spots in the dough.
These even out as I stretch and fold, but I'm confused. Why were there cold spots to begin with?
I'm covering the dough with a slightly damp towel, it's warm too.

[Anonymous No.14079828]

>>14079744
>post complete recipe with all steps.
OK, here goes:
Mix 400 grams all purpose flour with 280 grams water and 5 grams salt.
Stir until you get a shaggy dough.
Let autolyse for 3 1/2 hours.

In a small mason jar, mix 28 grams 100 degree water with teaspoon sugar and tablespoon dry yeast,
Let sit 15 minutes
Yeast/water/sugar mix now super foamy.
Add 40 grams flour, stir.
Add this to the main dough, mix with wooden spoon.

Put dough in covered pyrex bowl in 85-90 degree oven with light on.

Proof for 40 minutes (this usually makes the dough puff up to more than double volume, but this time: nothing)
Kneed if it's not windowpaning yet, otherwise stretch and fold, 3-4 minutes.
Repeat about 3-4 times.

Bake at 450 with small pyrex bowl of water in oven, about 40-50 minutes or until test toothpick comes out dry.
Let rest 1 hour minimum on cooling rack.

Of my two successful loaves, one I baked in a dutch oven with the cover on for the first 20 minutes with corn meal in the bottom, the other I baked on an inverted cookie sheet on parchment.

The failed loaves, I'm trying different combos of dutch oven vs cookie sheet.

[Anonymous No.14079849]

>>14079659
When you shape the dough you knock it back to much closer to where it was at the beginning of the fermentation. When you test the dough, you’re testing it for both gluten development and inflation. The gluten will be just as strong if not stronger after you shape, but you need to work your way back to the same CO2 content and overall loaf volume. So the ‘feel’ of your dough at the end of each proof should be roughly the same, maybe the second will be a little springier still. At least in my experience, as with all bread making everyone has their own preferences and rules and way of doing things.

[Anonymous No.14079865]

>>14079849
Thank you for some insight.

[Anonymous No.14079880]

>>14079828
you should add salt after autolysing. 3 1/2 hours is a lot longer than most autolyses that i've seen. you shouldn't proof to more than double volume.

>Repeat about 3-4 times.
is that just the kneading or are you letting the dough rise 3-4 times? you should usually only let it rise twice before baking.

did you get this recipe from somewhere or did you make it up yourself?

[Anonymous No.14079905]

i made these two small loaves this morning.
i followed the king arthur recipe except i used bob's redmill brand bread flour instead of KA and let the poolish sit for 12 hours instead of the recommended 16.

i think im satisfied with the bread. taste good, nice crust, except for the scoring and shape. i wanted something more dramatic, instead, scoring and bread sit flat and squat.

advice?


https://www.kingarthurflour.com/recipes/french-style-country-bread-recipe

[Anonymous No.14079911]

>>14079880
>is that just the kneading or are you letting the dough rise 3-4 times?
Both

>>14079880
>you should usually only let it rise twice before baking.
I got this from a ciabatta recipe on youtube.
I also notice they called for short rises, 30-40 minutes each where a lot of other recipes call for longer rises.

>did you get this recipe from somewhere or did you make it up yourself?
It's mostly the ciabatta recipe I found, but it's also a mix of a bunch of other techniques and recipes I found on youtube.

[Anonymous No.14079916]

>>14079905
i wanted something like pic related

[Anonymous No.14080017]

>>14079911
Update:
Just went to the kitchen for the 4th stretch before baking.
While the oven was preheating to 450, I checked the dough.
It's finally proofed, very nicely.
But it's so wet and sticky, I can't work it with my hands, even soaking wet.
I tried flour too and that didn't help.
I added about a half cup of flor to dry it out, but that didn't help either.
I tried stirring/kneading it with a wooden spoon, thinking some kneading would make it stiffer/less sticky.
That didn't help.
So I put a little corn meal into the bottom of a room-termprature dutch oven and just dumped the sticky mess in on top.
It's way too wet/sticky to score.
Put the lid on and popped it into the oven.
I'll let you know where we are in 20 minutes.
Drinking a glass of homemade mead meanwhile.

[Anonymous No.14080100]

Do you guys use a Dutch Oven for bread?
I've been looking into getting one but don't really want to dish out the close to 100€ Lodge costs here in Europe.
Anyone have some other recommendations or anything on particular to look for in one or does it not matter and I can just order a random one off of Amazon and be fine?

[Anonymous No.14080114]

>>14080017
Update:
Just took the lid off the dutch oven.
Not the slightest little bit of oven spring.
Another flour cookie.
Absolutely no idea what's going on.
I was hoping starting with a room temp dutch oven would help, giving the dough more time to gradually warm up before killing the yeast.
Just absolutely no spring whatsoever.

Next time I guess I'll try just two rises, still not sure why it gets wetter and stickier every time I knead/stretch/proof it.
Not sure why I'm getting different results every time I try the same recipe.
Any other help would be greatly appreciated.

[Anonymous No.14080178]

>>14080017
>>14080114
I haven't read the previous posts but usually when you panic at shaping and start adding water, flour, extra kneading it goes to shit but that's just my experience. I also believe it's common to use a pre-heated dutch oven to get better rise than a roomtemp one. Not sure about the exact reason why though. I would guess the yeast reacts strongly when suddenly heated like that.

[Anonymous No.14080190]

>>14080100
This board taught me that if you have a Pyrex pot/casserole dish that's a good enough substitute in some ways, Patrick Ryan does it and shows him doing it in his sourdough masterclass

[Anonymous No.14080193]

>>14080100
As long as it's made of cast iron, you can't go wrong. Just make sure it's big enough for your dough and doesn't have some dumb shit enamel that can't take more than 200 Celsius (I found a really cheap one that seemed interesting but it had that fault). Also, no shitty knob that melts. Other than that, take the cheapest. Usually no enamel ones are cheaper.

[Anonymous No.14080208]

>>14080100
i'm not a bread maker dont you need to put a pan of water under the bread to create steam

[Anonymous No.14080245]

>>14080178
I've also tried a pre-heated dutch oven.

Based on this thread, and just random thoughts, next time I'll try only one or two proofs for the dough, even though this time the first two proofs failed.

I'm on the fence about pre-heated vs room temp dutch oven, but if nothing else the dutch oven might keep it from spreading out larger than the bottom of the dutch oven.

I'm about 1/3 of the way through a 50 lb bag of flour with only 2 good loaves to show for it.
It's really discouraging.

[Anonymous No.14080315]

>>14080245
If it flattens out then it doesn't have enough strength. That means more kneading in the mixing stage or adding more folds during it OR using flour with at least 11g gluten protein per 100g. Trying to salvage it by limiting the space in the dutch won't produce good results. I've failed a lot of times and tried just that but it becomes weird. Instead of rising into a nice ball it kind of sticks to the walls and becomes crusted jello.

[Anonymous No.14080416]

>>14079905
>>14079916
That dramatic look comes from the oven spring. The best way of achieving that effect is to refrigerate your dough at the end of the second proof and preheat a Dutch oven. Flour your dough, remove the Dutch oven, place the dough in, quickly lame and replace the lid and put it all in the oven. Remove the lid after 20 mins and give it another 10.

>>14080100
I use an enamelled cast iron pot with the method detailed above. It’s probably made the biggest difference to the quality of my bread so far, that and autolysis.

[Anonymous No.14080482]

>>14080315
>. Instead of rising into a nice ball it kind of sticks to the walls and becomes crusted jello.
It's surprising, but it's not sticking at all. Just a little lift with a wooden spoon and my flour cookie comes loose.

>If it flattens out then it doesn't have enough strength. That means more kneading
I appreciate the insight, but I don't think this is my problem. It windowpanes great, despite being all-purpose flour instead of bread flour.
When I stretch and fold, it holds together like a giant rubber band on the second and third kneading.
I think I'm getting great gluten, but my three problems are: no oven spring (zee-fucking-row), too wet/sticky to knead by the last kneading (how does it keep getting wetter???), and inconsistent results.
If I could live to be a thousand, I could make a working space shuttle starting from mud, sand and sticks. But I can't get two identical batches of dough to act the same.

[Anonymous No.14080691]

>>14080482
Try a 60% hydration loaf. There’s very little that can go catastrophically wrong with that.

[Anonymous No.14080790]

>>14074958
>do I really need to allow a yeast culture to form over time with continuous feeding or can I just mix flour and water and get bread
if you could do it that way, why would starters even exist?

[Anonymous No.14080993]

What to do if i don't have a fancy Dutch oven?
I don't want to put towels in there. Has anyone tried putting the loaf on baking sheet with a pan on top?

[Anonymous No.14081048]

>>14079718
It rises at 85 but when you mix it with the levain (?) and leave it in your kitchen it's colder. How mature is your starter?

[Anonymous No.14081599]

>>14080691
Thanks, I'll try that.
I also notice it gets wetter and stickier the more times i knead/proof it, so I'l cut back on that too.
see : >>14079880
>you should usually only let it rise twice before baking.


>>14081048
>leave it in your kitchen it's colder
I'm never leaving it in the kitchen, except while I'm kneading it or preheating the oven.

>How mature is your starter?
When I was doing sourdough, I'd kept the starter going about two weeks before I realized i needed to put it in the oven before it would rise in the jar.
After that, I kept doing the 1:1:1 thing daily for about a week before I gave up on sourdough.

[Anonymous No.14081608]

>>14081599
p.s. I realize it sounds like I've got a really cold kitchen, but it's usually 72-75 in there.
I am using a cheap room thermometer, but it agrees with the theromostat.

[Anonymous No.14081658]

>>14074958
anyone have a good rye recipe? or any other dark loaf

[Anonymous No.14082132]

>>14081608
https://youtu.be/bV3at6kqnWw

[Anonymous No.14082533]

>>14082132
Not the one you replied to but thanks. One thing that confuses me is how I often read recipes saying it should bulk rise around 50% but here he says roughly 25% or it will risk being overfermented and thus rise poorly. Anyone who can set things straight or is it another "you can do whatever man".

[Anonymous No.14082689]

>>14080993
No but worth a shot. Try to avoid putting your dough in a towel to prove, it’ll stick like a motherfucker regardless of how much you flour it.

[Anonymous No.14083004]

Sourdough bread with a soft crust

[Anonymous No.14083083]

>>14082132
Thanks, and I was watching this same video last night.
I'm using dry active yeast instead of sourdough, but he does talk about over-fermenting leading to a wetter, stickier dough, and I suspect that's what's happening here, even though yesterday's dough didn't proof the first two times.

>>14082533
>it should bulk rise around 50% but here he says roughly 25%
Yeah, I noticed that too.
"Baker's Percentages" makes this all the more confusing.
Almost everyone says "double in size" which is what I _think_ he means when he says 50% increase.

[Anonymous No.14083117]

How can I make a thin, crispy crusted bread? I've tried most of what I can find via search and it ends up coming out like this
>>14079905

[Anonymous No.14083464]

>>14079905
OH that looks so good! I attempted the same recipe a couple weeks ago and boy did I screw something up. It ended up looking like a puddle of dough, but at least the crust was tasty

[Anonymous No.14083696]

>>14083117
See >>14080416

[Anonymous No.14083754]

>>14080416
thanks anon.
i don't have a dutch oven for the moment, but i'll try preheating my pan and refridg. my bread.

i assume the lid is so that the crust doesn't form? so that the bread remains pliable and continues to expand?

[Anonymous No.14083775]

i don't need a baking stone if i have a cast iron skillet or do i?

[Anonymous No.14083805]

>>14083775
you don't need a baking stone at all.

[Anonymous No.14083812]

First time making bread, what do you think, any advice?

[Anonymous No.14083815]

>>14083775
nigga just put it on a tray lmao

[Anonymous No.14083817]

>>14083812

[Anonymous No.14083841]

>>14083812
>>14083817
Looks a like it's got quite the crust and like you had a few minor problems with the shape. Crumb looks perfecly fine however. Overall I'd say 8/10 for a first try, well done.

[Anonymous No.14083848]

>>14083754
Yep, pretty much. It keeps the moisture in. Then you take it off to form the crust.

[Anonymous No.14083874]

Really excited for the bread I just put in the oven lads. I'll post pics if good or close the tab if not. Look forward to one batard and a boule I somehow decided to bake at the same time with some risk of doughs touching at the end.

[Anonymous No.14083956]

>have bread maker
>forgot to put yeast in and set it off
>cut resulting dense block into cubes
>fry until crispy
>salt and pepper

I ate the whole lot in one night

[Anonymous No.14084006]

>>14083956
I'm telling you, it's impossible to make inedible bread other than burning it charcoal black all over.

[Anonymous No.14084159]

>>14083956
>>fry until crispy
>>salt and pepper
>>14084006
>impossible to make inedible bread


True.
Try this: Mix up a shaggy dough, 2 parts water, 3 parts flour (by weight), a pinch or so of salt.
Flatten a little and put in a hot frying pan with or without a little oil.
Flip before it starts to smell funny.

Serve with almost anything, or nothing at all.
Enjoy.

[Anonymous No.14084399]

>>14084159
Pretty much what I do with my sourdough discard, fucking delicious and with that tangy taste too.

[Anonymous No.14084580]

>>14083874
Decent but I should had scored deeper I think. Some show 1/4" shallow cuts others show deep gashes so I'm not sure what to believe yet.

[Anonymous No.14084592]

>>14084399
I try to make some kind of pancakes out of it. Usually by adding milk, eggs, bananas, cinnamon, butter, grains and such. Really rich stuff.

[Anonymous No.14084596]

>>14084580
The oddly shaped side is where they faced each other in the oven, not doing that again.

[Anonymous No.14084601]

>>14074958
All depends on the temp.

[Anonymous No.14084607]

>>14084596
Kinda into the odd shape. That batard is especially funky.

[Anonymous No.14084632]

bread is for cucks

[Anonymous No.14084634]

>>14084632
hello your mother is enjoying my bread right now

[Anonymous No.14084641]

>>14084634
You could say you're baking his brother as we speak. A nice retarded starter and I don't mean the kind you put in the fridge.

[Anonymous No.14084935]

Just baked a basic sandwich bread loaf, hoping it stayed in the oven long enough.

[Anonymous No.14084949]

>>14084596
Boule crumb.

[Anonymous No.14085025]

>>14084949
Batard, surprised they turned out so different.

[Anonymous No.14085079]

>>14084935

[Anonymous No.14085116]

>>14084935
Cute and puffy, lets see that crumb tho.

[Anonymous No.14085150]

>>14074958
Like with everything in baking, you have to watch it. Baking is a science, brah, and you need measurable results. It's not a fucking computer that spits shit out reliably after 10 minutes. You want a "fed" starter, which means, duh, you fed it, and that it's fully bubbly, or active. Your time is dependent on the strength of your starter. Always do 100% hydration in your starter (you should only work in baker's %), so you don't have to math as much.
>technically am i able to let a sourdough starter ferment more by mixing it in with the dough already and having it proof?
Yes. This is actually usually performed in the combine/mix step.
>>14076169
Wrong
>>14075517
You need to shape or preshape properly. YouTube Bake with Jack. https://youtu.be/ww78_SfGyQE
>>14076198
Looks a little dense, but cut it and taste it. Does it taste good to you? If so, it's good bread; and, quit with the camwhoring for attention.
>>14076579
Yes. Survival of the fittest. Stressing your starter makes it more powerful. IMHO.
>>14077359
Autolyse is not necessary with sourdough-only. Just mix and go. I always autolyse when using any commercial yeast.
>>14077606
You have failed to preshape and shape correctly. Is your bread collapsed in the middle? Honestly, this sounds strange to me, so my diagnosis may be incorrect. You need enough tension in your "skin" to get that sweet bounce.
>>14078635
https://bread-magazine.com/bread-making-steps/
>>14079406
Yes. The fold will help align gluten molecules. I currently only hand knead and fold, after having bad experiences with mixers. I might use a mixer and then hand knead for a bit to align gluten.

Also, don't forget to rest, faggot bitches.

[Anonymous No.14085154]

>>14084935
>>14085079
>>14085116

Hope it meets standards, cause I'm having a hard time not eating the whole thing right now.

[Anonymous No.14085171]

>>14085154
Nice and even, looks perfect for the type you were aiming for. Personally I could fancy some more color but hey.

[Anonymous No.14085174]

>>14085154
That's gorgeous.

[Anonymous No.14085208]

>>14085171
No I agree, I wanted more color as well. First time making it but since the results were good I'll definitely be making it again.

[Anonymous No.14085220]

>>14084935
>>14085154
Would you post or link the recipe? All kudos to breadmakers but I see so many artisan loaves with this crusty ass exterior and I just don't favor bread made that way. This looks like a fantastic way for me to get my foot in the door with making bread.

[Anonymous No.14085258]

>>14085220
I'm not looking to start up any shit, but I just followed Joshua Weissman's recipe for it. As obnoxious as he is his baking related recipes have brought me almost nothing but success.

[Anonymous No.14085263]

>>14085258
This is good to see, I've been meaning to try that exact recipe. Glad to know it actually turns out nice

[Anonymous No.14085269]

I'm so god damn sleepy fellow dough breeders, help me stay awake long enough to start the cold fermentation so I can just bake it tomorrow morning. Just a final bulk stretch, pre-shape and shape before slapping the two loaves into the bannetons..

[Anonymous No.14085396]

Should I be popping any bubbles that appear while I'm shaping the dough?

[Anonymous No.14085408]

My dough is very sticky. Can I save it by adding a bit of water? I'm following the King Arthur recipe and I'm at the kneading stage

[Anonymous No.14085432]

>>14085408
Adding water will just make it soupier and stickier. Kneading until you get it smooth is probably the smart thing to do, expect it to take way longer than the recipe says.

[Anonymous No.14085463]

>>14085432
Following the recipe I'm supposed to bake in 8h from now. You mean longer than this? How can I check when it's good to go?

[Anonymous No.14085491]

>>14085463
No the kneading, I meant the kneading you'll need to do to work the dough into not being sticky will probably take way longer than the recipe says.

[Anonymous No.14085508]

>>14085491
Ah ok. I'm gonna beat it to death.

[Anonymous No.14085691]

>>14085258
Fuck the haters and whiners, share your source. I actually enjoy a lot of his vids, I'm glad to see it comes from a source I enjoy. Thanks for sharing, mate.

[Anonymous No.14085724]

>>14085691
>>14085258
Same. Fuck toxic ass complaining threads, that's what I like about bread threads, all helpful, minimal shitposting, no cancerous BS. Weissman does a great job giving clear yet no-shortcut complex instructions for his baking recipes.

[Anonymous No.14085741]

>>14085724
>toxic
do you know how i know you're faggaroo?

[Anonymous No.14085779]

I've been kneading for 45min now and it's marginally better, but still sticks to the table when I pick it up. The recipe describes what I should have as "light fluffy and airy". Mine is like a slug lmao

[Anonymous No.14085852]

>>14085779
What’s your hydration? Try autolysis next time, it’ll help. I find it impossible to get the gluten strong enough with kneading alone.

[Anonymous No.14085857]

>>14085779
>>14085852
Also I should add, many doughs will always be sticky and you just need to learn to work with it. The important bit is it being strong and stretchy.

[Anonymous No.14085900]

>>14085396
Do you WANT the bubbles to remain and make cavernous holes in your dough? I think you'll work out an answer to that and know what to do.

[Anonymous No.14085907]

>>14085508
Adding water will make it worse so don't do that at least.

[Anonymous No.14085915]

>>14085857
This, you just add a little flour to help flip it and working it into a shape with a dough scraper but it WILL be a sticky piece of shit at around 75% hydration no matter what. Slap and fold on a counter seems impossible whenever I do that kind of hydration. It's all in the autolyse and rubaud method slapping it into shape together with forceful folds.

[Anonymous No.14086001]

>>14085852
220g starter
602g flour
340g water

So, 56% hydration? My dough is sticky & stiff. I wonder what will happen once I bake it

[Anonymous No.14086672]

Could you fuckers at least check this out and answer my doubts?

>>14079987
>>14080019
>>14080070

[Anonymous No.14086896]

one of my fist loaves from last year. I was dead set on making wheat bread and like most new bakers, I fucked the ratio. I also put an egg wash on the loaf for some reason

[Anonymous No.14086943]

>>14086896
you could probably guess, but the crumb was terrible. dense and chewy. still edible with some honey butter tho:)

[Anonymous No.14087475]

>>14086896
>I was dead set on making wheat bread and like most new bakers, I fucked the ratio
Too much wheat in the wheat bread?

[Anonymous No.14087489]

>>14086001
That’s very low hydration, that dough should be the easiest shit in the world to work with. Sorry mang, you might just need to git gud.

[Anonymous No.14087496]

>>14086896
>>14086943
Something oddly satisfying looking about this loaf, not sure what. Crumb looks okay to me but you would be the best judge of that.

[Anonymous No.14087574]

>>14086001
>So, 56% hydration?
You have to take into account the hydration of your starter as well.

[Anonymous No.14087652]

>>14087489
>>14086001
It came out flat, like a deflated ciabatta with very thick crust and undone bottom.
Complete failure bros ;_;

[Anonymous No.14087688]

>>14087652
i learnt from that proof bread youtube video that the lower hydration bread needs to be kneaded the fuck out of and high hydration bread really doesnt need much other than a slight stretch and fold

[Anonymous No.14087719]

>>14086001
>>14087652
You’re going to have to post your entire process if we have any hope of diagnosing the issue but it sounds like you fucked up in multiple places.

[Anonymous No.14087757]

I'm baking with lots of steam at 250c/480f near the bottom of the oven but I still get browning spots on the crust after just roughly 10 minutes. Is it too hot or what can I do other than spray water on top of the loaf early on?

[Anonymous No.14087777]

>>14087757
You could try experimenting with a lower temperature but what you’re doing sounds fine. Have you tried a Dutch oven? That might help.

[Anonymous No.14087786]

>>14087777
I'm looking for a new cheap one. I thought I was clever getting an oval dutch long ago for some reason. Dough in the oblong banneton needs to squeeze to fit on the length and same for the round ones in the middle. Which result in severely malformed bread with creases and such.

[Anonymous No.14087949]

>>14087786
You could just give it a bit less time on the second proof. I use an oval banneton for batards and they come out alright. A little bulging in the middle but much better than a freeform sourdough which just falls flat.

[Anonymous No.14087954]

Working my way towards getting them ears.

[Anonymous No.14087960]

>>14087954
Batardo. Probably underproofed, made a deep gash at an angle and it still swelled up to a round sausage and burst a little around the bottom.

[Anonymous No.14088001]

>>14085154
10/10 would toast

[Anonymous No.14088953]

First attempt at white bread

[Anonymous No.14088961]

Olive bread

[Anonymous No.14089105]

we /yeastie boys/ now

[Anonymous No.14089154]

my last bake, white loaf and seeded rye loaf for me ma, got another dough on autolyse currently, will post pics

[Anonymous No.14089179]

>>14088953
I'm the anon who posted the earlier white bread. Looking real good anon, I made some basic ass grilled cheeses with mine and the difference in using fresh baked bread is astounding.

[Anonymous No.14089249]

>>14089105
A fucking beauty

>>14089179
Shit yeah!

>>14088961
Thumbnail had me craving a chocolate chip cookie, also is this a real small boule? Looks almost muffin sized to me

[Anonymous No.14089330]

>>14089249
It's normal sized, here it is next to a knife.

[Anonymous No.14089374]

>>14089179
Thanks - that warm straight out of the oven slice was a top notch experience.

[Anonymous No.14089487]

>>14089330
Um,,,,,
Not him, but.....
Knives come in all sizes, as do olives.
Still not seeing a scale.

[Anonymous No.14089563]

>>14089487
I should have specified - my bread knife is a 10 incher.

[Anonymous No.14089570]

>>14089487
Also those are kalamata olives and they don't really come in different sizes.

[Anonymous No.14090473]

>>14089563
>>14089570
OK, so that is a fairly small boule.

[Anonymous No.14090500]

>>14085150
sorry senpai I just wanted someone to tell me my cooking looked good, the bread was pretty dense but it was delicious

[Anonymous No.14090660]

Hi, everybody me again:
>>14079718
>>14079782

So I took a lot of the advice from this thread.
I reduced the hydration to 65%, only let it rise twice.
It never got as sticky, which was a huge improvement.

It did rise better, but still not great.

I've got more stuff to try, but I'm confused because I've done much better with what I was doing before, without any extra steps.

Scale for scale.
Still cooling, I'll post the crumb later.

[Anonymous No.14090674]

>>14090660
p.s. I did score the top, here's what happened.

[Anonymous No.14090691]

>>14090674
Why is it so pale

[Anonymous No.14090843]

>>14090691
>Why is it so pale
If I knew,, I wouldn't be here asking questions.
I usually sprat the top with water, but didn't have a sprayer handy this time.
I baked it at 450 for 50 minutes, the first 20 minutes with the lid on the dutch oven, the next thirty without.
The crust still looked plale, be a toothpick came out dry, so I pulled it.
I'm more concerned with why it didn't rise more, though it's an improvement on my last few loaves.

[Anonymous No.14090847]

>>14090843
*spray the top with water

[Anonymous No.14090929]

>>14074958
google rose hill sourdough, got some good stuff on insta and youtube and his website

[Anonymous No.14090949]

>>14090674
forgot salt most likely
or not cooked hot/long enough

[Anonymous No.14091010]

I'm gonna try this weekend again a new recipe, 50/50 white flour/whole flour, long baguette style
what do you guys suggest the process be for kneading/growing?
like leaving overnight for growing, and how long rolling the baguettes?

[Anonymous No.14091182]

Anyone here having stomach aches with sourdough? The acidity makes my stomach burn

[Anonymous No.14091185]

>>14090949
Nope, a tablespoon of salt, but I added it after the autolyse, per advice from this thread, oven was set to 450, same as both my successes and failures. I guess I could have left it in longer, but 50 minutes usually gives a better crust.

[Anonymous No.14091200]

>>14091185
Here's the crumb, very disappointed.

[Anonymous No.14091293]

>>14080100
dutch oven is not necessary but its such a great thing to have not just for bread but frying/braising/stewing

[Anonymous No.14091299]

>>14083754
the main point is to trap steam. you can do something similar by putting a pan in your oven while you pre-heat. Then when you put the bread in, put some hot water on the pan to create steam

[Anonymous No.14091618]

>>14091200
>>14090674
>>14090660
dense crumb = underprooved, tell us your times
weak oven spring = not enough steam, I usually pour a shot of water into the dutch oven after I put the loaf in
pale = cold oven, really crank that fucker to the max

[Anonymous No.14092159]

>>14091618
>dense crumb = underprooved, tell us your times
I let it rise twice, 40 minutes each at 90 degrees, decent proof each time.
My last several loafs I did the same, but with 3 rises, and the dough got ultra-sticky, and between this thread and several youtube videos, I'm pretty sure it over-proofed, (and it came out dense) so this time I didn't do a third rise.
The dough never got sticky, and a finger-poke left a nice dimple that sprung back over a few seconds.
If it was underproofed with two rises, and overproofed with three, how the fuck does anybody get a decent crumb?

>weak oven spring = not enough steam, I usually pour a shot of water into the dutch oven after I put the loaf in
Thanks, I guess I could try that, but I had a pyrex bowl of water in the oven even during preheat.

>pale = cold oven, really crank that fucker to the
max
I'm really lost here.
I've always baked at 450, and when I use the dutch oven it gets preheated along with it.
This is the lightest color yet, but it's always been inconsistent.

I don' want to sound ungrateful, I'm here for advice, and glad to get it, but this whole process seems incredibly difficult, and yet my first two yeast loaves just came out perfect even though I can't come close any more. I'm starting to doubt it's possible to do the exact same thing twice in a row and get similar results.
If anyone can get good at baking bread, there's just got to be something I'm not getting.