Any bakers on

[Anonymous No.14297496]

What's your favorite bread? And why is it sourdough

[Anonymous No.14297984]

>>14297496
Sourdough or not, it better have a high rye content.

[Anonymous No.14298183]

>>14297496
I’m about to make 80% rye 20% spelt wholegrain sourdough bread with some wallnuts

[Anonymous No.14298206]

nothing beats 100% whole wheat for me

[Anonymous No.14299714]

>>14297496
This is now a bread general.

Gonna take my starter out of the fridge, been sitting there for a week or so

[Anonymous No.14299782]

this my best one so far, finally figured out the oven problem
got a decent crust now at least, but I'm still confused at getting just the right ferment/proof time
as you can see the scoring came out a bit better this, at least it didn't completely deflate when moving, so I think I'm about to get it right
still didn't get that much of a oven spring though, and felt like it was slightly undercooked crumb

I tried using 200g (100g flour) on the starter
this time reduced it to 140g for a 400g dough,
so, how much is too much levain?

[Anonymous No.14299793]

>>14297496
>sourdough
Literally now a meme because of the lockdown

[Anonymous No.14300067]

>>14297496
Tried it, tasted like shit. I'm an enriched doughs pleb. Brioche is god tier.

[Anonymous No.14300126]

>>14299793
It's been a meme for 10 years

[Anonymous No.14300129]

>>14300126
I know, right? it's nothing special, i have absolutely no idea why it's so hyped. It's fucking sour bread.

[Anonymous No.14300208]

>>14297984
based

[Anonymous No.14300429]

My go to bread is a no-knead country style loaf, I'm a lazy baker so I like when it's easy. Pic related.

[Anonymous No.14300443]

>>14300429
If you kneaded this it would have been a 10

[Anonymous No.14301730]

>>14298183
How do you shape high hydration dough? It just fucking sticks everywhere. I got pissed yesterday so I didn’t shape it at all, just put it to proof in the fridge. I don’t have a proper bench scraper yet so that might be an issue.

[Anonymous No.14301957]

>>14297496
Sourdough is fucking detestable. Stop meming you faggots and join the 19th fucking century already.

[Anonymous No.14302386]

>>14301730
Not the one you replied to but so far I've only managed to shape mostly wheat flour at around 75% hydration. Anything else is just a crumbling piece of shit I force down a bread pan so it can't pancake itself.

[Anonymous No.14303586]

>>14300129
>>14301957
its fucking delicious hype or not, its much better than crap sold at markets, specially if you're murican, and besides, half the retards in this board hype for literal pasta and fast food crap

[Anonymous No.14303610]

>>14301730
I know the feeling, the highest I can go with the dough plastering around is 60% hydration, this gives me a safe margin to use wet hands without going overboard

but that's the point of high hydration/no knead bread, you just mix in, give some folds, dust the heck out of it a place it on some proofing basket (forgot what this is called)
when ready to bake just flip it back off into the pan, I guess that's why usually use the standard round shape but don't usually go with bread rolls

[Anonymous No.14303881]

>>14303610
>>14302386
Yeah. I have no problems with 75% hydration. But when I watch videos when they work with high hydration dough it just seems so easy.

Nevertheless, when I started baking today I forgot about timer and the first loaf got burnt. Fuck this shit.

[Anonymous No.14303912]

Boring ass mixed bread, because it's the most versatile.

[Anonymous No.14304641]

>>14303912
whats up with that picture?

>>14303881
75% is pretty high hydration already though, 80~90 is super high, what were you expecting?

[Anonymous No.14305913]

bump

[Anonymous No.14306089]

>>14297496
rye or pumpernickel

[Anonymous No.14307741]

What's the difference between using 1/2 tsp baking soda + 1/2 tsp baking powder for things like buttermilk cornbread, vs just using 1 tsp of baking soda? You're adding that shit to neutralize the acidity of the buttermilk so I don't get why you'd add a 1/2 tsp of baking powder and diluting the soda. I can't really tell the difference between doing it either way when I make it, so why do all these online recipes specifically call out doing this?

[Anonymous No.14307881]

>>14307741
whats the difference between baking soda and baking powder anyway?

[Anonymous No.14307900]

>>14307881
Soda = chemical base that leavens by reacting with and neutralizing acid in wet ingredients
Powder = chemical base that is mixed with acid powder such that it self-reacts and leavens when mixed with water, no net pH change in mixture
If your bake has acidity in it that you want to get rid of, use baking powder. If not, use baking soda. Besides this difference, they both act as mild leavening agents.

[Anonymous No.14307902]

Chibata and or fococcia are the best breads imo.

[Anonymous No.14307910]

>>14307900
>>14307881
*if you want to purge acidity, use soda, otherwise use powder

[Anonymous No.14308222]

First time baking how did I do

[Anonymous No.14308626]

My bread is turning out great but my dutch oven is too big so it mostly rises out instead of up. Still great crumb and tastes delicious but I can't stand how it looks

>>14301730
bench scraper and confidence. it'll still get a little wild but the payoff is great

[Anonymous No.14308695]

>>14308222
big sloppa shit

[Anonymous No.14308747]

>>14308222
checked
did you bake the banneton as well?

[Anonymous No.14309149]

>>14307902
>Chibata

[Anonymous No.14309155]

>>14307900
>that you want to get rid of, use baking powder. If not, use baking soda
according to your own explanation, I think you got them mixed there
>>14307910
anyway, how would you know if your bread is too acidic?

[Anonymous No.14309160]

>>14308222
that's not how you're supposed to use banneton

[Anonymous No.14309265]

>>14308747
yeah I had to do something so I told my sister to put the dough in the bannetons in the dutch ovens. She followed my exact words.

[Anonymous No.14310259]

[Anonymous No.14310367]

>>14298183

>not going 100% rye

[Anonymous No.14310589]

>>14297496
Sourdough is disgusting, go grow and consume your toenail bacteria in some other board.