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/ck/ - Food & Cooking

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14075010 No.14075010 [Reply] [Original]

bred bred

post your breds

made this one just now, first time baking a big one. Made some mistakes but I think it's good enough

>> No.14075016
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14075016

Close up of the crumb for you perverts. If it looks underdone that's because it is, I have a tendency to pull things out too early.

>> No.14075025
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14075025

Made my first sourdough today. Turnout after second proof was a complete disaster but it was saved in the oven. Perfect texture and taste, very pleased. Will be making two of these every weekend for my daily bread from now on.

>> No.14075030

looks fine, nothing special but i'd eat. mediocre bread is still bread, in my experience. is it doughy/dense? my bread always comes out too thick. dont know how to get it lighter.

>> No.14075042

>>14075030
It's thicc as fuck yeah. I think I should have let it rise longer in the mold, I did that just for like 20 mins, and then it rose a lot in the oven and got that big ass seam on the sides. Also I used some butter, this is about 1kg of flour and 100g of butter. Also 2 packs of yeast when I needed only one... so that might have been a problem too.

>>14075025
mirin

>> No.14075045

>>14075030
instead of popping it like a faggot when it rises just cook it like that.

>> No.14075087

>>14075016
it's shit
>>14075025
beauty, perfect crumb

>> No.14075107
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14075107

How do I avoid having my dough excessively stick to the banneton? It seems like half of the time it falls out with a couple shakes and half the time I can't get it out without tearing off the top of my loaf.
Does rice flour help as much as people say it does?

>> No.14075130

>>14075107
Just flour the shit out of the banneton and the bottom of the loaf and you should be fine

>> No.14075175

>>14075030
Higher hydration will give you bigger holes.

>> No.14075262

>>14075016
>I have a tendency to pull things out too early.
That's what she said.

>> No.14075443
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14075443

>>14075087
>it's shit

>> No.14075984
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14075984

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

>> No.14076145

>>14075984
put your dick in it

>> No.14076770

>>14075984
Get the gluten network strong enough, make sure it's proofed just right, and bake it in a container that will limit the degree to which it will spread out.

>> No.14076832
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14076832

just made this bad boy

>> No.14076837
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14076837

>>14076832
and this is the crumb

>> No.14076838

>>14075443
I think it looks like good bread frogposter

>> No.14078206

bump