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/ck/ - Food & Cooking


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18198081 No.18198081 [Reply] [Original]

>You'll cowards don't even bake bread
I'm tired of trolling you fake /ck/ wannabes and pepephobes, baking thread activated

>> No.18198086

>>18198081
How hard is the crust?

>> No.18198091

Post crumb shot so we can dunk on it

>> No.18198096

>>18198091
i ripped one open and took some pics, the best shots for crumb comes after they cool down, these fuckers are piping hot

>> No.18198098

I'm not scared of Pepe. I want him to grab me and speak passionate French to me. Not even gay or bi otherwise, it would just be a nice experience to have someone desire me that much.

>> No.18198102

>>18198081
I'm not pepephobe I just the hate that dumbass frog.

>> No.18198106
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18198106

a little dense for my liking but good for what i wanted, the decision to make small rolls was last minute, the recipe was for a nearly 1kg boule

>> No.18198110
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18198110

of course we need kerrygold, none of that sneed oil goyslop - i'm already pushing it with bread flour

>> No.18198116
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18198116

this one had a big air bubble in it, i figured little snips on the top would allow some rise, should have just used the ol razor and did the proper scoring

>> No.18198118

>>18198102
I'd love to have a talented fren who only performs for me in private

>> No.18198122
File: 155 KB, 1008x756, lastbite.jpg [View same] [iqdb] [saucenao] [google]
18198122

last bite, butter and fresh bread - simple but delicious

think i'll make me a cheesesteak with the next one

>> No.18198124

>>18198122
that's a lot of butter

>> No.18198125

>>18198124
are you unironically gay? get out

>> No.18198135

>>18198125
damn on top of brain rot you're gonna have to deal with clogged arteries, rip my guy

>> No.18198143
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18198143

i was afraid of this, the last second decision to make tiny bread was a bad idea, the crumb is all wrong for this application

at least it's still tastes - i'll be trying pan pizza in a cast iron skillet in a couple days after my fresh mozzarella proper dries out in the fridge, maybe i'll post it if the tranny jannies haven't banned be during that time

>> No.18198153

>>18198135
i'll take buttery brain rot over monkey pox, fag

>> No.18198176

>>18198143
looks doughy

>> No.18198182

>>18198176
yea it didn't rise enough, should have scored it properly - was supposed to be a french boule but I didn't want to wait hours for it to cool down, i got too greedy

>> No.18198186

I cook meat, anon.
Meat is brain food.
Grain is for peasants.

>> No.18198194

>>18198110
>none of that sneed oil goyslop
No one is impressed.

>> No.18198199
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18198199

>>18198186
don't goyslop shame me, i love fresh bread - i'm mostly carnivorous, so what if i like beans in my chili

fuck you

>> No.18198201

>>18198194
welcome to my high quality thread, sir

>> No.18198268
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18198268

>> No.18198271
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18198271

>>18198268

>> No.18198272
File: 332 KB, 1007x756, sizzle.jpg [View same] [iqdb] [saucenao] [google]
18198272

>>18198271

>> No.18198275
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18198275

>>18198272

>> No.18198279
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18198279

>>18198275
it was too chewy, i have dishonored my ancestors

>> No.18198351

>>18198081
Post your bread recipe then.

>> No.18198365

>>18198351
it's not a recipe really, it's just basic bread calculation

http://brdclc.com/?flour=550&water=75&salt=2

made a 16 hour poolish of 100g of the flour and water, small sprinkle of active dry yeast and a half tsp of more active dry yeast in the final dough

>> No.18198608

>>18198365
Oh nice. Thanks.

>> No.18198613
File: 171 KB, 600x843, ezgif-2-c3b89f09a8.jpg [View same] [iqdb] [saucenao] [google]
18198613

if you like bakin bread then you'll love bacon bread

>> No.18198615

>>18198081
Looks good anon

>> No.18198711

>>18198613
those are 2 things I like

>> No.18198860
File: 273 KB, 1536x2048, boule.jpg [View same] [iqdb] [saucenao] [google]
18198860

>>18198081
nice loaves anon. mine is about to come out of the oven, 70% hydration einkorn & whole wheat sourdough. looks a little underproofed, will post crumbshot later

>> No.18198897

>>18198081
>Viper conaisseur
Very based

I dont anymore, got keto-pilled

>> No.18198919
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18198919

>>18198081
When I get home in 4 hours I'll be baking some sourdough shit batards. I'll be posting results then. Pic is of previous work.

>> No.18198973
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18198973

Breadbowls I made. I don't believe I have a shot of the crumb.
Was a wonderfully-heavy meal when filled with some Penobscot Bay clam chowder I also made.

>> No.18199077

Cake is basically bread, right?

>> No.18199120
File: 1.49 MB, 3710x2184, 20220601_123606~2.jpg [View same] [iqdb] [saucenao] [google]
18199120

Bread is good

>> No.18199129

>>18198110
makes sense that someone who can't even bake bread would use the language of the children of the devil

>> No.18199156
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18199156

>>18198973
Made breadbowls for the whole family when my mother had her birthday. Filled it with fish and shrimp soup. Good stuff.

>> No.18199194

I consider myself a fairly novice baker, but I do really enjoy employing Baker's Percentage. Eliminates guess-work and I can deliver a similar result everytime.
I would be curious what any pro-bakers thought of my formula, my template for any bread I usually bake:
>60-75% hydration, depending on what kind of interior I want
>1.8% yeast
>1.8% salt
>4% sugar
>8% fat

If I want a darker crust, maybe a little more sugar.
Italian style bread? Use EVOO as the fat.
Cubano rolls? Use bacon grease or lard as the fat.
A Broiche style? Butter as the fat, and maybe 10 or 12 percent.
If I want something really soft and fluffy, I'll steal about 10% of the flour and make a Yudane dough.

I dunno, I think it's a really nice rubrics that can lend to just about any type of bread I'd like to make. I just scrawl the math and amounts on the back of an envelope or whatever, and that's my bread recipe.

>> No.18199218
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18199218

remnants of yesterday's bake. sourdough leaven, 1/3rd each of regular whole wheat, einkorn, and spelt. 58% hydration. spiked with fennel, caraway, and poppy.

>> No.18199219

>>18199194
Baker's % is nice and all but I find the temps in my home fluctuating is enough to make it hard to have sufficiently consistent results. However, that's just my and my slow ass sourdough probably.

>> No.18199223

>>18199194
Forgot to say that sometimes I play around with adding an egg, or substituting a portion of the water with milk. I keep the percentages tidy though, cuz I figure that whole eggs are about 75% water, and 10% fat.
Milk is usually 90% water, and the fat content is right on the container.
Thankfully salt levels are negligible for both.

Bread is fun.

>> No.18199225

>>18199218
>spiked
I get it, no woman expects a date-rape from being drugged by bread. You sly creature.

>> No.18199254

>>18199219
I can sometimes fight the temp inconsistency by preheating the oven for only about 30-45 seconds, and then proofing/fermenting in there. Ensures a stable temp of 80ish degrees F, for the hour or so I need to proof.
I want to get into sourdough, but I see terms like Poolish or whatever and get intimated. Just need to research it more.
Could always go the coward route and just add a splash of vinegar to the dough, hehehe.

>> No.18199262

>>18198081
Literally everyone on the planet learned to bake bread in early 2020
Whether that bread ended up being any good or if they've all already forgotten about it is another matter entirely

>> No.18199271

I had completely forgotten about bread until I stumbled upon this thread

>> No.18199272

>>18199254
>just add a splash of vinegar to the dough
that works pretty well, especially if you use white whine vinegar
sourdough is like cast iron, it's dead simple yet youtoobers trolling for views try to make it complicated and mysterious.

>> No.18199339

>>18198613
Recipe?

>> No.18199348

>>18199077
All pastries are bread

>> No.18199349
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18199349

Mug cake with strawberry frosting sprinkles and candy cigarettes as garnish

>> No.18199918

>>18198110
>thinking Kerrygold is good butter
eiraboos are a special breed and one day inshallah we will come up with a vaccine.

>> No.18200021
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18200021

I haven't baked for a while if you don't count things like banana bread.
Last actual bread I baked was ciabatta like a year ago.
>pic rel

>> No.18200044

>>18199349
that looks like something my dog threw up

>> No.18200447

>>18198081
can you place one in your palm and crush it please

>> No.18200753

>>18198081
Unfortunately I no longer have time to make anything other than sandwich loafs due to work eating up all my time during the week. I basically just have time to make a loaf on Sunday and that's it any more.

>> No.18200823
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18200823

>>18198122
That butter is too many

>> No.18200922

>>18198081
post recipie

>> No.18200978
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18200978

guys please. /k/ here. i can cook well. well enough to survive and get pussy. i can bake most things even, but i cannot bake bread. please i cant afford to buy weaponry and prepper trash anymore. a loaf of garbage dogshit chinese bread is 2 dollars now (canada) and a bread fit for human consumption is 7 dollars a loaf. i eat a loaf a week from lunch meals, this is unsustainable. i would like a nice dense bread so i can spread my shit, all the other breads ive tried have been soft like muffins or cake or something. unspreadable. please gentlemen, please give me a recipe and explain to me like im a retard, i will bake tomorrow morning. i need your help.

TLDR IM A RETARD POST RETARD TIER UNFUCKUPABLE BREAD RECIPES

>> No.18200987

>>18198199
>so what if i like beans in my chili
That's actually real Tejano chili. The beef stew variant is Anglo/white.

>> No.18201187

Anyone have a biscuit receipt for someone with no buttermilk or regular milk?

>> No.18201220
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18201220

>mfw allergic to flour
bread kneaded by a machine is soulless

>> No.18201242

>>18198081
I live like a mile from a legit spectacular bakery that's pseudo famous in my state. I could never bake bread as good as them, so why even try. And it's not like their bread is astronomically expensive -- it's like $5 to 8 a loaf.

>> No.18201245

>>18201220
you're fortunate in a way, as much as i love bread I recognize that it's very unhealthy, which i had a strong biological mechanism to prevent me from eating it

when i did keto for a year my body and body was a completely different machine, but i had to develop a religious fear of carbs to maintain it

>> No.18201249

>>18201245
>which
wish

>> No.18201711
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18201711

>>18198081
but i'm trying...

>> No.18203129

>>18200021
How i can achieve this?
I try to bake bread since 4 years ago. I can cook many things but bread will always be the same. almost no areation inside, with every kind of flour and yeast.

>> No.18203261

>>18203129
you just need a very wet dough made with milled hard winter wheat.

>> No.18203271

>>18198919
in what kind of basket did the right loaf proof? the shape looks perfect for sandwiches, because all slices will be the same size

>> No.18203285

>>18198081
I live in a place where we have the baguette.
Can't compete whit those boulanger

>> No.18203289

>>18203285
Those fuckers literally study how to make bread for 2 years straight

>> No.18203681
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18203681

I always bake my own bread, been doing it for close to 15 years. Tastes better, more healthy and saves me a bundle. Every man should be able to bake bread for his family imo.

>> No.18203752

>>18199918

i had some. it's good.

>> No.18203760

any tips on making a milkbread/pizza dough hybrid?

>> No.18203792

>>18201187
no but I know there's one out there. it incorporates alt. milk with apple cider vinegar.

>> No.18204466
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18204466

>>18198081
bread today

>> No.18204484

>>18204466
what's the inside look like though? are they dense, or airy and fluffy?

>> No.18204955

>>18198081
How do I bake bread if I have never done it before?

>> No.18204957

>>18204955
watch youtube videos, learn how to activate yeast

>> No.18204959

What's the secret to good oven spring? O use a wet dough, live sourdough starter that's healthy, and a rommertompf to stream during baking. I get some spring but not much. Bread turns out great otherwise

>> No.18204977

>>18204959
vital wheat gluten

>> No.18205031

>>18203681
>saves me a bundle
how? In my country a simple bread costs like 10 cents at goymart while a kg of flour and everything else costs at least 2 dollars.

>> No.18205157
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18205157

>>18205031
There's bread and there's bread. The difference between the cheaper alternatives from commercial providers and a decent quality bread I will not try to explain to you. Either you get it or you don't, it really makes no difference to me. I would however suggest that you try to compare the cheap 10cent bread with a bread that's on the other side of the price scale, or even try to bake one yourself, it's not that hard. Who knows, you might even like it. Either way you're bound to learn from the experience. Yiur choice m8.

>> No.18205271
File: 2.63 MB, 4000x1800, IMG_20220807_175633870.jpg [View same] [iqdb] [saucenao] [google]
18205271

>>18198081
I baked some beer bread. It is good.

>> No.18205790

>>18198106
cooked too hot

>> No.18205792

>>18198279
Overall, I give this shit no more than a 3/10. Commendable effort, despite being wasted. Don't quit your day job.

>> No.18205796

Ever since my favorite store bread stopped being sold anywhere I haven't been able to find an adequate replacement. Maybe I should just bake my own.

>> No.18205799

>cooking bread in the summer
>Using your oven in summer
You masochist

>> No.18205801

>>18199218
Looks amazing

>> No.18206000

>>18205801
supper was some cheese tortellini lightly seared in olive oil along with some sliced garlic, with a sauce that was basically crawfish etouffe except seasoned more italian rather than cajun, and thickened with parmesan cheese. the fennel/caraway spiced panis quadratus went amazingly well with it.

>> No.18206292 [DELETED] 

>>18204977
Nigger I have gluten out the ass. Holds air fine and the matrix is nice and strong. Good crust.

>> No.18206345

>>18198081

Imagine unironically baking your own bread and not just buying store brand white.

>> No.18206446

>>18205799
FAT

>> No.18207121

>>18203271
Just a fairly normal batard (oblong) shaped banneton. Usually the ends get a little narrower but I folded them up here.

>>
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