/ck/ - Food & Cooking

[Anonymous No.15473278]

How do I make proper bread? I only have a mini oven is it possible to do a decent loaf in it? I tried many times already. I don't know what exactly I'm doing wrong but the crust is like stone. It doesn't get an color at all. While kneading it always sticks to mich fingers reallly bad even with more flour. Any advice? I just want to learn how to make a nice bun

[Anonymous No.15473288]

Give it time to autolyse.
Go hotter. If you can't, your oven a shit.
Use steam.

[Anonymous No.15473308]

>>15473278
just keep making bread, you'll figure it out eventually.

[Anonymous No.15473805]

>>15473278
60% water to flour
2% salt
1.5% yeast
Cook it in a Dutch oven with the lid on

[Anonymous No.15473810]

>>15473278
fart on it until you faint

[Anonymous No.15473901]

1050 grams white flour. 1260g
4 tbsps sugar 4.8 tbsp
3.33 cups water. 4 cups
4 tbsps butter 51.24grams lard 61 grams
1.33 tbsps salt 1.6 tbsp
12 grams yeast 15 grams

Add your water and sugar and autolyse at 110F. Mix it in a kitchenaid for 5 minutes. part it out into loaf pans and let it proof for an hour or so. use a brush to water the top, put sesame and poppy seeds on it.

[Anonymous No.15473935]

>>15473805
And this is how you make an “American” dumpling. Can’t believe people still fall for this recipe. It’s one of the oldest gags in the culinary world.

[Anonymous No.15473955]

>>15473935
>can I have wet boiled lumps of salty dough with this flavorless mash?
dumplings are themselves already a joke

[Anonymous No.15473971]

>>15473955
Yes anon... That’s my whole point... I think you fall into the regard category. No offense.

[Anonymous No.15473983]

>>15473971
why do you think the inability of others to understand your "whole point" points to them being regarded and not you being a tard?

[Anonymous No.15473989]

>>15473983
Anon you’re about to set us off on a path neither of us want to go down. I assure you there won’t be any turning back and you WON’T like what’s in store.
Just warning you know before we exchange wits.

[Anonymous No.15474025]

>>15473989
your joke was bad and you're a limp dicked pseud, sorry but the truth had to be said.

[Anonymous No.15474065]

Put a pan of water in the oven while it preheats and leave it in while cooking. Crust will be soft.
Color is usually cheated by brushing egg on top, it doesn't matter.
Put a couple tablespoons of oil in the dough and it will be much easier to handle.
Measuring flour is retarded. Add roughly what you want, stirring gradual amounts until you can work it by hand without it sticking.
After leaving it to rise, punch it down and don't leave it to 'rise into finished size'. You don't want air pockets; it rises in the oven.

[Anonymous No.15474109]

>>15473935
60% white's crumb is too open to be a dumpling. Unless you're a retard.

[Anonymous No.15474621]

>>15473278
Doesn't go brown -> add about 2% oil to your dough (butter or vegetable)
Sticks to your fingers too much -> Don't use plain flour use bread flour, you need gluten for bread, it's not a cake.

[Anonymous No.15474631]

>>15473935
This is literally the recipe for bread, if it comes out like a dumpling for you, you must be a pretty powerful tard.

[Anonymous No.15474633]

>>15474631
Walk me through your thought process on that one

[Anonymous No.15474637]

>>15473901
4tbsp of sugar, Fuck, that's a lot! that's like 10 times too much.

[Anonymous No.15474642]

>>15474633
I've made hundreds of sandwich loaves with that recipe and know it comes out exactly like bakery bread.

[Anonymous No.15474646]

>>15474637
Not for literally a kg of flour. I'm making 4 loaves.

[Anonymous No.15474650]

>>15474633
I'm not that dude but that's a very typical ratio for bread.

You probably fucked up your bread because you used volumetric measurements instead of weight-based and screwed up the ratio. Stop being a tard.

[Anonymous No.15474651]

>>15474642
Are you Japanese?
No, in English we use bread for sandwiches not steamed buns... well, whatever floats your boat I suppose.

[Anonymous No.15474653]

>>15474646
1000g at 1.5% sugar should be 15g
1tbsp = 15g so that's still 4 times as mcuh sugar as it needs. In my opinion at least.

[Anonymous No.15474660]

>>15474651
Here is a loaf I baked with that exact recipe, does it look like a steam bun to you?

[Anonymous No.15474661]

>>15474653
jesus fucking christ.

https://www.allrecipes.com/recipe/20066/traditional-white-bread/

[Anonymous No.15474666]

>>15474661
Well, that recipe has too much sugar. simple.
You don't even need sugar at all.
https://www.bbcgoodfood.com/recipes/easy-white-bread

[Anonymous No.15474673]

>>15474660
You got a different meaning for dutch oven over there, Fuji?

[Anonymous No.15474680]

>>15474666
The fuck is your problem with sugar? Yeast attenuation is part of the process. You need to grow the yeast and then let it die when you proof it. This is just noise.

[Anonymous No.15474685]

>>15474673
You just don't know when to admit you're wrong do you, you look like a stupid cunt now.

[Anonymous No.15474692]

>>15474680
sugar isnt that good for you
only use what you need to feed the yeast, though a tablespoon in a loaf of white bread does not sound that bad

[Anonymous No.15474696]

>>15474680
It makes the bread taste too sugary.
And no, you don't need it to grow the yeast, yeast eats flour just as well as caster sugar, breaking down the ample sugar in the flour is more than enough for it besides being exactly what yeast does and why you use it with flour in the first place.
Don't put sugar in your yeast/water mix, just add a teaspoon of flour instead it'll work just as well if not better.

[Anonymous No.15474697]

>>15474685
Yeah you made that log in your downloaded dutch oven as per the recipe?
Oh no, no you did not you're just a liar trolling people with feigned incompetence. Yawn.

[Anonymous No.15474702]

>>15474696
do you have pictures of your bread for comparison?

[Anonymous No.15474704]

>>15474692
because the yeast eats most of the sugar while leavening the flour. that's the point.

[Anonymous No.15474712]

>>15474697
Whatever retard, I'll keep enjoying my bread, you keep being retarded.

>>15474702
Sure, this is my bread >>15474660
And so is pic attached.

[Anonymous No.15474729]

>>15474697
Actaully I have a massive casserole dish I turn upside down and put on a pizza stone, basically does the exact same job.

[Anonymous No.15474737]

>>15474712
Precision is important when you're chosing words because it allows other people to share the same thoughts and feelings that are in your head. It's called communication but if you can't wrap your head around bread this might be a road too far for ya at this stage, champ.

[Anonymous No.15474794]

>>15474712
ive never seen bread with a crust like that but both looks nice
i try it next time, no sugar no dairy

[Anonymous No.15474828]

>>15474794
It's exactly like bakery bread (on Jupiter)

[Anonymous No.15474842]

Redpill me on how baking ratios work. I keep seeing hydration ratios and salt / yeast percentages.

So for 60% hydration it’s 60% flour to 40% water? Imagine I’m using 600g flour and 400g water. Do I then need to add 20g salt to make it 2%?

[Anonymous No.15474849]

>>15474842

Here’s some dinner rolls I made

[Anonymous No.15474879]

>>15474849
oooh

[Anonymous No.15474891]

>>15474842
That’s 102% retard

[Anonymous No.15474892]

>>15474842
so the way i was taught, in a bakers percentage format recipe
X amount of flour by weight is 100% and all other ingredients in that recipe are measured in comparison to that amount

>100% flour
2Kg
>20% water
400g/ml
>1% salt
20g
>1.5% yeast
30g(~4 sachets)
>2% sugar
40g
>5% oil
100g

and so with a percentage based recipe you can scale up and down all day, no worries about volume measurements
additionally, since a lot of stuff like sat and oil has a similar weight/volume ratio as water, you can still use teaspoon/cup/jug measurments for small ingredients that you wouldnt want to try pouring into a bowl on a scale.

[Anonymous No.15474936]

>>15474849
Nice Silpat, that's one of the kitchen toys I dont have but want. When Im looking at buying a couple though I can never justify the price vs wax paper.

[Anonymous No.15475644]

>>15474680
>You need to grow the yeast and then let it die when you proof it
Am I misunderstanding something or isn't the yeast killed off when baked rather than when proofed?

[Anonymous No.15475655]

Still working to recreate this elusive bastard.

[Anonymous No.15475668]

Last bread made. Crumb shot incoming.

[Anonymous No.15475685]

>>15475668
>Sourdough 100% Rye
>32% Whole wheat
>15% Spelt
>53% Strong wheat flour
>Walnuts
>Anise
>Fennel
>Cumin
Baking steels are amazing if not using a dutch oven. Managed to make my own for less than 20$ rather than buy it for ~70$. Glad I didn't settle for a cheaper stone.

[Anonymous No.15476188]

>>15473278
There could be a lot of things wrong like faulty oven, wrong flour, opening the oven, rubbish tin. Bearing that in mind though...

'Crust like stone' - low temperature creates a thicker, chewier crust. High = thin and crispy.

'It doesn't get an color at all' = As above, but low temp will eventually create colour. The problem is that your bread will be drier the longer it's in the oven. There's a sweet spot for each recipe.

'While kneading it always sticks to much fingers' = Too much hydration for the amount of flour. Some recipes are supposed to be very high hydration like sourdough, in which case you use very brief picking up and slapping the dough on the table movements. Eventually the bread will develop it's gluten and stick to itself more than the table (presuming you are using high gluten bread flour - look at the protein content per 100g. It needs to be more than 10g per 100g).

'I just want to learn how to make a nice bun' = Presuming you mean the type of bun we have in the UK then you can use exactly the same recipe, just divide and shape the dough into smaller portions. The smaller the buns the higher the temperature you can get away with. If you are looking to make asian style steamed buns then you can use lower protein content plain/all purpose flour. Gluten development is not as important when you are steaming bread.

Don't waste your time feeding the yeast with sugar. The carb in bread flour is a type of sugar. You just speed up the yeast. You want to delay the process most of the time to develop flavour. People tend to do this by using cool/tepid water and leaving the bread to prove for a long time, sometimes even leaving it in the fridge overnight.

[Anonymous No.15476212]

Not OP but my oven goes to 270c / 520f at maximum. Should I always bake the first 15-20 min with the highest heat possible or is it too hot so it forms a crust before expansion is complete? I find my tests inconclusive. I always made sure to heat up a pan at the bottom so I can add boiling water into so everything gets nice and steamy.

Is it any different if using a dutch oven?

[Anonymous No.15476225]

>>15474794
That's a Tiger loaf, or Dutch topping. You make a rice flour paste to brush on top, since it has no gluten it can't stretch and it cracks during oven spring making this lovely tasty pattern on top. it's very nice and very easy to make.

[Anonymous No.15476242]

>>15474849
Looks tast but what are the black flakes?

[Anonymous No.15476302]

You're using a kneading machine from 60+ years ago right? These fuckers never die and can take loads more than any consumer tier kitchen aide.

[Anonymous No.15476785]

>>15476302
who are you talking to

[Anonymous No.15476820]

>>15476785
Did my not-quoting-anyone-specific stutter?

[Anonymous No.15477637]

If I can bake bread in my airfryer you should be able to do it in your oven.

[Anonymous No.15477671]

>>15473278
Use a pan and cook the dough on that.
Use flour mix in some suger salt and yeast.
Then add some water and work the dough till a little sticky let sit for 8hours then drop in a pan on low heat for 10-20mins flip and do the same.
Let rest for 10mins and enjoy your bread.

[Anonymous No.15477686]

>>15474621
Don't.
Don't bother with differn't flours untill you understand one flour.
You understand one flour by using that flour and making bread and dough with it.
Only then after you understand that flours limitations should you use other flours.

[Anonymous No.15478034]

>>15477686
Or you could just use bread flour for bread and save yourself 6 months of trying to force plain flour to behave like bread flour before realising you should have just used bread flour.
Also, shut up, use every different flour you can get your hands on. They all have different properties and tastes and you'll learn much more about what they can do, and more importantly why they do what they do, by experimenting than you will wasting time using the wrong flour for the result you're aiming for.

[Anonymous No.15478361]

>>15478034
You can make perfectly fine bread with regular all purpose flour. That's probably not OP's problem.

Bread flour is not going to make a 70% hydration dough not sticky. It's more important to focus the basics

[Anonymous No.15478396]

>>15478034
you seem to be contradicting yourself, little guy

[Anonymous No.15478490]

>>15478396
No he isn't.

[Anonymous No.15478615]

>>15478490
>he
lol, yes "he" are

[Anonymous No.15478683]

extremely simple, use the king arthur no knead recipe
the only active time is mixing the ingredients together in a bowl

[Anonymous No.15478983]

>>15478396
Fucking how?

[Anonymous No.15479029]

>>15478361
Depends on what you consider "fine bread" and what constitutes "all purpose flour" where you are. anything with less that aroud 15% protien is going to come out more like a cake than bread.
Listen, if you like cakey bread then all power too you, people like different things, but there's no point in continuing to use the wrong flour if your trying to make nice tasting glutunous bread which is almost certainly what your original man was trying to do.
You will NEVER get that specific elastic chewy texture with all purpose flour, it doesn't have enough gluten, simple as.

>>15478361
15-25% protein flour will absolutely pull together into a very easily handle-able dough at 70%. Maybe try it before you knock it.

[Anonymous No.15479259]

>>15479029
Who says I haven't tried bread flour before?

I've had no problem baking bread with regular Canadian all purpose flour at 13.5% protein. I also use bread flour regularly, and even <10% protein flour in a pinch with slightly different results.

There's no need to be a snob about flour when OP has bigger problems with his bread making.

[Anonymous No.15479280]

>>15479259
Matey, I'm british and 13.5% gluten flour is not what would be called all purpose flour over here. 13.5% is high gluten, that's strong flour. All purpose over here is low gluten, 10% or less. I guess we're probably arguing semantics, but bread flour is high gluten flour, at least in the UK, that's what it means here, very strong flour is high gluten (10%+) and is called bread flour. Less than 10% or so it's labelled as 'plain' or 'all purpose' and it's what you'd use to make cakes or scones, over here it's usually 8% or so and it makes weird shitty bread.

[Anonymous No.15479337]

>>15474692
>sugar isnt that good for you
So then why are you eating bread at all, faggot? It’s almost 100% carbohydrate.

>>15473805
Pretty close to what I do. Except I use a bread machine on account of being lazy.

>100g Bob’s Red Mill hot cereal mix
>300g flour
>260g water
>1 tsp salt
>1 tbsp sugar
>1 tbsp oil or butter
>1.5 tsp yeast
>dough setting
>transfer dough to an oiled glass loaf pan
>cover with moist, floured towel for .75-1 hours
>bake at 400F or until internal temp ~200F
>remove from pan onto cooling rack
Bone apple teeth. There’s enough of a crust for texture but not much more.

Probably shitty by the standards of ceekay’s cooking “elite”, but idgaf I like it.

[Anonymous No.15479415]

>>15479337
Looks nice, but it annoys me a bit how much it's spilled over out of the tin. If I can't fit it in a sandwich toaster I'd be unhappy.

[Anonymous No.15479443]

>>15479337
Should say 400g flour

>>15479415
I let this one rise for longer than an hour in the pan. Still Fits in my toaster, thankfully.

[Anonymous No.15479472]

>>15479337
Just had to search what red mill hot cerial mix was, I thought it sounded like a chilli sauce at first but it actually sounds nice to get a pre-packaged cereal mix with some extra junk in for flavour.
I've never seen anything like that for sale in the UK, but I might have to search amazon for something similar.

[Anonymous No.15479555]

>>15473278
Make sour dough bread.

[Anonymous No.15479675]

>>15479472
It’s just a mixture of various ground grains and cereals.
https://www.bobsredmill.com/10-grain-hot-cereal.html

I’m sure your local Tesco or whatever sells something similar or you could make your own “whole grain” mix with components. At the beginning I added it because I wanted to use up what i had in my pantry and because I didn’t have enough flour for the whole recipe, but now I add it because I like the taste and texture of slightly bitter whole grain and crunchy cornmeal.