Bread Thread

[Anonymous No.18302804]

Have anyone tried giving their sourdough starter a boost with active culture?
They have now! I'll let you know how it is in a few days
Also Bread/Baking thread

[Anonymous No.18302817]

Buckwheat inna starter btw looks gross

[Anonymous No.18302818]

>>18302804
are you unaware that your sourdough starter is already an active culture?

[Anonymous No.18303190]

>>18302818
You're a ratard

[Anonymous No.18303964]

Followed a recipe that says to let my dough rise for 12-18 hours but it’s been rising for 2 hours at room temperature and it’s already pretty big. All it has is flour yeast salt and water. Should I just put it in the oven now? First time making bread by the way.

[Anonymous No.18304019]

>>18303190
so yes, you are unaware.

[Anonymous No.18304602]

>>18303964
>First time making bread
I will warn you to prepare for disappointment, it's unintuitive until you figure it out, and your first couple times usually suck. Stick with it, it's worth it.
What recipe did you follow?
Regardless I recommend
>Punch down
>Form into ball
>Flatten into puck shape
>Keep folding puck such that the outer layer becomes a skin like a balloon.
>fold in half, rotate 900 while stretching, fold in half, repeat.
>Do it till it looks like the outer layer of dough is gonna rip. If it rips a little no biggie.
> Put it in a bowl in the fridge, cover the bowl with Saran
>No need to grease anything at this point
>First thing tomorrow take the bowl out
>Reform the tight balloon skin ball if needed, idk what your bread recipe was, might be soup by morning
>Find a clean linen towel larger than a clean bread sized bowl
>Pack flour well into the towel so it's all in between the threads
>Put the towel over the bowl
>Put the dough in the bowl
The bowl will shape the dough into a boulè. That's an official bread shape and is French for bowl.
>Put the bowl with the boulè in it on top of the stove
>Preheat the oven to 450
>When preheated
>Slice the top. Anywhere works, about a half inch deep. Too deep is better than too shallow. 450 angle is best. You are cutting a line in the balloon skin. The bread will expand on this line.
>Then stick it in the oven
In a preheated dutch oven is best, 15 minutes with lid on, then until it hits 200f with lid off (prob 15+20 minutes depending on size of loaf)
Pizza stone second best, 20 minutes covered under tin foil then 15 without or until it hits 200f
Regular cookie sheet works fine too, same recipe as pizza stone but you don't earn cred.
Regardles keep in mind it's much much easier and worse to undercook bread than overcook it, top crust should be VERY dark.
Pic rel is my last loaf. See the X? That's how I sliced it. It expanded there.

[Anonymous No.18304608]

>>18304602
Also, before you slice the top I should note you invert the bowl to drop the bread out. So the part that was formerly face down into the bowl is the top of the bread and will be sliced.

When you fold the bread into the ball it will be left with an ugly side, this should be faceup when it's in the bowl so it's facedown when you bake the bread.

[Anonymous No.18304610]

>>18302804
Focaccia is my go to. Easy af.

[Anonymous No.18304614]

>>18304608
Crumbshot
This is what most bakers refer to as "their platonic ideal"

[Anonymous No.18304634]

Anyway what I really came here to say is that at like t+14 hours I had 2" of liquid on my starter, unsure if it's true hooch or the buckwheat letting go but either way the answer is feed it. I added a scoop of next gen hyperflour to soak it up, Sir Galahad from KAF you gotta drive to them and you gotta pay cash to get this

[Anonymous No.18305232]

>>18304602
>>18304608
>>18304614
I ended up putting it into the oven anyways about an hour later. It came out fine, full cooked but my mom said it was salty and the dough didn’t cook how I expected. Here’s the recipe I used:

https://theconscientiouseater.com/easy-4-ingredient-whole-wheat-artisan-bread/

[Anonymous No.18305368]

>>18305232
>dough didn’t cook how I expected
how did it come out, and what did you expect?

[Anonymous No.18305380]

>>18304614
Crumb is too dense

[Anonymous No.18305381]

>>18305232
>fine
better than most people's first loaves, great job anon. Post some pics.
Bread made with 100% whole wheat flour is notoriously hard to do well, the bran cuts up gluten.
Also, tell your mom I said hi.

[Anonymous No.18305837]

>>18302804
>sourdough starter a boost with active culture?
Its called a hybrid dough nd you do it by adding a very small ammount of industrial yeast.
Also, add spices, bread needs spice. Pinch of ascorbic acid you will thank me later.

[Anonymous No.18306396]

>>18304614

[Anonymous No.18306515]

>>18305368
>>18305381
Very dense. I guess I was expecting something more light and airy. Here’s a pic.

[Anonymous No.18306561]

>>18306515
100% whole wheat tends to be a bit dense unless you know what you're doing. the bran interferes with the gluten structure. use a bit more water than you'd think, this helps protect the gluten.

as for this specific attempt, that loaf definitely looks undercooked, but that's not why it's dense, and can be remedied with the use of an insertable thermometer like a meat thermometer. it also looks overproofed, which will absolutely cause that. overproofed bread is as inflated as it can get before it gets to the oven, then the heat expands the air bubbles and they essentially "pop" and the bread collapses, 100% whole wheat is particularly susceptible to that due to the bran cutting the gluten. this is why most recipes tell you to punch the bread down shortly before you start heating the oven, the bread will rise again while the oven is heating, leaving it with lots of small bubbles that won't pop from heating.

contrary to what you might think, the rise and fluffiness of bread happens mostly in the oven, not from the yeast. this is partly what >>18304602
>it's unintuitive until you figure it out
is referring to. other things that really help bread rise is a bit of vitamin c (which is why you find it listed in the ingredients in commercial bread), but the biggest one is you want steam in the oven for the first 15-20 minutes so the surface of the bread stays soft and stretchy as the bread expands. commercial bread ovens use steam injection, for home bakers you can put a baking tray in the bottom rack and pour in some boiling water just before you put in your dough, or alternatively put your dough in a covered dutch oven so the stream from the bread is trapped in there with it.

[Anonymous No.18306578]

>>18306561
also be very careful with salt, it tastes good but inhibits yeast activity, you mentioned your mom thought it was too salty which is a warning sign. you can always add salt later (including sprinkling it on the surface of the dough right before it goes in the oven). I often wait to add my salt until just before the bulk fermentation when I'm doing my laminar folds, the salt won't dissolve well in the dough so the individual salt granules just sit there. they will inhibit the yeast in the immediate vicinity but 99.9% of the yeast is unaffected and ferments along at full speed, but when it comes time to eat it my tongue can't tell the difference from salting the water.

[Anonymous No.18307361]

80% hydration, King Arthur bread flour, 3 days cold ferment. Will post results.

[Anonymous No.18307365]

>>18302804
Starter is bubbling away already. Smells sour but not there yet

[Anonymous No.18307643]

Proofed, in she goes as soon as my water boils

[Anonymous No.18307650]

[Anonymous No.18307659]

Well it puddled out but that's ok it'll rise a bit in the oven

[Anonymous No.18307769]

Flash on, sorry, no electric lights in my kitchen