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2023-11: Warosu is now out of extended maintenance.

/ck/ - Food & Cooking

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18876888 No.18876888 [Reply] [Original]

R8 thread
Rate my bread, post something you've made and have it rated
Constructive criticism welcome
No carnists

>> No.18876915

>>18876888
Looks really dense. It would go well with a big slab of roast beef and horseradish sauce.

>> No.18876919

>>18876888
I need to see it from another angle

>> No.18877071

>>18876888
That's one of the worst fucking breads i have ever seen. it's so fucking flat and dense. almost no bubbles. I feel like chocking just be looking at it.
what did you fuck the yeast? forgot to preheat the oven? didn't leave it to rise? how retarded do you have to be to fuck up something so simple and easy that humans have been making for a decamillennium. you should feel ashamed and humiliated for making a bread like that, not posting it online for people to see.

>> No.18877084

>>18876888
longer ferment at lower temperature
it all puffed up on the top but the bottom is like a brick

>> No.18877091

>>18876888
Pretty bad my dood.

>> No.18877171

>>18877071
don't be mean to OP. anyway denser breads are yummy.

>>18877084
looks like it just didn't have enough yeast, or he let the yeast die which can happen after long enough.

>>18876888
Care to tell us how you made this bread and what recipe you used so we can better help you or what

>> No.18877219

>>18877171
>looks like it just didn't have enough yeast, or he let the yeast die which can happen after long enough.
the upper part looks almost okay and it looks like it was mixed well enough
I think that rules out insufficient yeast and retail yeast is too hard to kill
I really feel like he fermented the loaf in too hot an atmosphere so that the top poofed up quickly while the bottom was insulated and didnt even get warm
actually though now that I think about it I'm going to say that the post is fake and he got the picture off google

>> No.18877252
File: 2.87 MB, 4080x3072, 16751073892299060634411357616080.jpg [View same] [iqdb] [saucenao] [google]
18877252

>>18877219
>>18877171
Good guesses, what I did is got drunk, did a one hour bulk ferment then put it in a proofing basket in the fridge overnight. It overproofed there so when I woke up I punched it down, tried to reform it, and let it proof again.
Overall 7/10, the taste to effort ratio is extremely favorable

>> No.18877722
File: 1.85 MB, 4080x3072, 1675115167153419976292042327293.jpg [View same] [iqdb] [saucenao] [google]
18877722

Now I'm making ...

>> No.18877736
File: 3.04 MB, 4624x2084, 20230128_135711.jpg [View same] [iqdb] [saucenao] [google]
18877736

>>18876888
What did I do wrong. They tasted good but the bread came out like a biscuit

>> No.18877738

>>18876888
pretty dense, almost as your bread

>> No.18877740
File: 2.39 MB, 4624x2084, 20230128_140137.jpg [View same] [iqdb] [saucenao] [google]
18877740

>>18877736

>> No.18877752
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18877752

>>18877740
I’d

>> No.18877758
File: 1.30 MB, 2084x3207, 20230128_193503.jpg [View same] [iqdb] [saucenao] [google]
18877758

>>18877752
Ended up making "biscuits" and sausage gravy from scratch with them

>> No.18877759

People are using cake flour, it causes crumbly texture.
Proper bread or pizza flour has higher protein content which allows better gluten formation.

I find using a high protein flour+ high moisture dough being stretched & folded with 30 min intervals for few hours works well to form gluten.

>> No.18877789

Kinda looks like cake. Does it lack yeast? Bread needs some airy puffyness to be good imo.

>> No.18877899
File: 1.99 MB, 4080x3072, 16751183561806426579346594478429.jpg [View same] [iqdb] [saucenao] [google]
18877899

Cream puffs are go. This is a first attempt. R8. I think they could have used an egg wash. Stay tuned for croquembouche, I need to go buy cornstarch for the creme patisserie

>> No.18878240

>>18876888
6/10
>>18877899
6/10
would eat both if served by a friend. would send back if served by a restaurant.

>> No.18878337
File: 3.65 MB, 4032x3024, 20221202_150924.jpg [View same] [iqdb] [saucenao] [google]
18878337

Pls review

>> No.18878355

>>18878337
What flour did you use, looks cakey

>> No.18878356

>>18878337
would/10, but looks like you didn't build any structure.

>> No.18878366

It needs more salt and to be kneaded longer

>> No.18878388

>>18878366
https://youtu.be/E29v5rx97bo?t=102

Theres that method where you just use waiting, stretch & fold, then more waiting to do the gluten formation.

>> No.18878394

>>18877758
thats not sausage gravy, why are you lying?

>> No.18878398

>>18878388
Yeah that's just OP's bread but with better lighting.

>> No.18878401
File: 148 KB, 2233x1150, nred.jpg [View same] [iqdb] [saucenao] [google]
18878401

>>18878398
r u blind

>> No.18878420
File: 1.77 MB, 4080x3072, 16751266600001844028626814983997.jpg [View same] [iqdb] [saucenao] [google]
18878420

>>18877899
Is this OK for creme patisserie it said 3 yolks + 1 egg but I took the shell out

>> No.18878424

>>18878420
ever pastry cream i've made has been whole yolks but it looks okay to me, anon

>> No.18878443

>>18878401
I'm sure OP could take a picture zoomed in 50x if he wanted.

>> No.18878468
File: 264 KB, 1412x796, bread.jpg [View same] [iqdb] [saucenao] [google]
18878468

pls rate bread desu
sourdough

>> No.18878472

>>18878468
This is OK but also looks underdeveloped. That's why it doesn't hold it's shape and is a puddle like that. You all need to work on shaping, otherwise you're golden.

>> No.18878500
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18878500

im making gouda and camemebert inoculated with blue cheese mold and i decided to color it with annato for the lulz. i will say camblue is the best blue ive ever had because the creamy texture is god tier compared to most crumbly blues. gorgonzola is nice but this stuff is worlds apart

>> No.18878501

>>18878472
danke schoen anon for advice.
I did realize it wasn't shaped well as it was going through the second rise.

>> No.18878871
File: 1.19 MB, 2084x2945, 20230128_194307.jpg [View same] [iqdb] [saucenao] [google]
18878871

>>18878394
It's grayv, with sosij

>> No.18878876

>>18878500
Based cheesemaker, those look fucking great

>> No.18878899

>>18878871
Have you considered seeking medical help for your depression?

>> No.18878940

>>18877736
no rise = no yeast

>> No.18878948
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18878948

Bread. Simple loaf with some raisins.

>> No.18878968
File: 174 KB, 1028x1280, IMG_20230114_192925_622.jpg [View same] [iqdb] [saucenao] [google]
18878968

>>18878876
ty anon
cheeze is fun to make and mold is weird

>> No.18878990
File: 345 KB, 1080x1920, IMG_20230130_134737.jpg [View same] [iqdb] [saucenao] [google]
18878990

I made the no-knead bread recipe from Wikipedia. Rate this:

>> No.18878998
File: 426 KB, 1080x1920, IMG_20230130_143141_01.jpg [View same] [iqdb] [saucenao] [google]
18878998

>>18878990
This is my second time ever making bread, please critique

>> No.18879001

>>18878990
Looks yummy, let's see inside!

>> No.18879010

>>18878998
Looks good. Recipe pls?

>> No.18879022

>>18879001
Inside is this:
>>18878998

>>18879010
https://en.wikipedia.org/wiki/No-knead_bread

>> No.18879038

>>18878468
I have that cutting board
okay bread the other anon was right about shaping maybe the dough was kinda wet when you were shaping it?
anyway I have that cutting board

>> No.18879048

>>18876888
awful. no other way to put it

>> No.18879370

>>18878948
You have a rat problem

>> No.18880174

>>18878940
I actually added more yeast than the recipe called for though by accident. When I initially added flour to the yeast slurry the dough was all stringy and dry and I added extra water which helped. But then thought I added double flour by accident and added extra yeast to make up for it then realized I was in fact stupid and didn't do double flour

>> No.18880177

>>18878968
There's something wrong with your crumb cake anon

>> No.18880187
File: 70 KB, 710x710, breadoven.jpg [View same] [iqdb] [saucenao] [google]
18880187

any opinions on the le creuset bread oven? looking for something to get my wife and she's been making sourdough in the dutch oven the last year or two, not sure if it's worth it or just a gimmick

>> No.18880211

>>18877736
>>18877740
what seeds are those

>> No.18880228

>>18880187
Bit of a unitasker. Id get a regular dutch oven

>> No.18880244

>>18880228
already have one. just trying to think of something nice for her birthday. she likes making bread and from what i see online you can also use it for stuff like cinnamon rolls, biscuits, etc.

>> No.18880351

>>18880211
Caraway seeds and wine salt flakes

>> No.18880492
File: 442 KB, 1440x931, 033979A7-C31E-441D-B2EA-5636E9F76982.jpg [View same] [iqdb] [saucenao] [google]
18880492

>>18876888
Luv me sum rustic sourdough but recently I started making sandwich bread and I cannot stop they are so good

>> No.18880758

>>18878998
It's bread. It looks like bread. Congratulations, you made bread. Not sure what else you want me to tell you.

>> No.18880867

>>18880174
well in that case you probably fucked up the rising.

>> No.18880871

>>18880492
I want some! What does the inside look like.

>> No.18880880
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18880880

>>18880187
It is a unitasker. But if you bake bread you want it. Allows the bottom of the loaf to expand a lot better than traditional Dutch ovens.

>> No.18880885

>>18876888
bottoms clearly undercooked

>> No.18881473
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18881473

>>18880871
Here anon have a slice

>> No.18881511

>>18880187
i'd recommend this if you already have a dutch oven. this is touted as the best pan for sourdough / rustic bread. https://challengerbreadware.com/product/challenger-bread-pan

>> No.18881651
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18881651

>>18876888
My scoring is a little off but I’m happy. Cheddar cheese sourdough

>> No.18881675

>>18880758
You can tell me it looks good or bad

>> No.18881696

>>18880211
Looks like caraway

>> No.18881702

>>18878500
Looks nice. Are you the anon with the cheese storage in his crawlspace?

>> No.18881926

I'm making bread too, it's in the oven rn :) I'll post a pic in about 15 minutes when it finishes up

>> No.18882008
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18882008

>>18881926
the dough didn't feeel completely done but I thought it was as good as it was going to get. I had frozen my yeast over summer when I didn't use it, and was halving all ingredients to make a single loaf since the recipe was for 2 loaves. Also just realized I used 2tsp of yeast instead of 1 I think, forgot to half it. oops. still, 3rd attempt making bread ever :)

>> No.18882041

>>18877071
i've made much worse, this is okay, wouldn't sell it but hell subway sells worse. the advice isn't awful though.

>> No.18882208

>>18877758
>>18878871
That gravy looks heavenly.

>>18878420
What is the red part?

>> No.18883560

>>18882208
Fucked up egg I guess
Sometimes I see them as well
Don’t know if the problem is with the chicken or simply the shell cracked but they are edible

>> No.18883565

>>18878998
Crumb looks good

>> No.18883566

>>18876888
why is it grey

>> No.18883579

>>18878500
I have been thinking about getting into cheese making
How long do you age a gouda or cheddar?

>> No.18883591

>>18876888
Looks good enough
Would eat

Can you confirm that there's no cum inside?

>> No.18884050

>>18883591
No

>> No.18884140

>>18877899
Fimally done. This is the first time I've made any of this. The sugar is harder than I expected, it went from medium amber to almost overdone very quick. I used an ice bath to cool the pan, but basically didn't act fast enough and the sugar started to harden before we were ready for it to do so. Overall I R8 myself 4/10 final product, 8/10 considering it's my first try, 10/10 for lessons learned for next time. I'm now pretty confident I can remake cream puffs, eclairs, different flavors of pastry cream successfully, and am confident enough in candy making that I'm more likely to try it in the future. I recommend otheranons to try this, I did it with a girl for date night and we had fun.

>> No.18884143
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18884143

>>18884140
>Doesn't post pic like a complete fucking retard
01/0

>> No.18884238

>>18884143
Its like Shelob came all over it
10/10 would eat

>> No.18884545
File: 912 KB, 1660x1512, nice crumb.jpg [View same] [iqdb] [saucenao] [google]
18884545

>> No.18884827

>>18882008
looks either really dense or still a bit wet in the middle, can't really tell.
How long did you let it rise and what was the % of water to flour?
Looks pretty decent for a 3rd try though.

>> No.18884846

>>18884140
did you try adding water before caramelizing the sugar? Butter also works great and creates a more toffee-like texture.
Haven't done it for years though. Not really a sweets guy

>> No.18884856

>>18878948
>raisins
weird choice, but looks nice

>> No.18884857

>>18881651
Americans always have to make everything fat and disgusting don't they.

>> No.18885475
File: 1.85 MB, 4000x1868, 20230201_140342.jpg [View same] [iqdb] [saucenao] [google]
18885475

>>18881702
no i just got a cheapo fridge and humidifier for aging
>>18883579
2/3 months at minimum it really depends on how dry your curd is after cooking it
dryer = longer aging time, if your just starting out id recommend making gouda since its pretty straightforward unlike cheddar

>> No.18885518

>>18876888
Did you not activate your yeast?

>> No.18885572

>>18884827
Ahh maybe. I let it rise for 2 ish hours I think. I remember I let it rise for the recommended time but it didn't seem fully risen so I just let it rise some more. Also ratio of water to flour was low. I think 3 cups of flour and 1/2 a cup of water 1/2 a cup of milk. So liquid to flour was 1:3 I guess.

>> No.18885622

Got me a bread machine this year and my biggest regret is not buying one sooner. Best goddamn bread I ever had

>> No.18885964

>>18881651
Well that looks ufcking great anon.
>>18880880
that looks stunning, is it done with that oven?>>18885475
This is also based. I was going to build a proofing box but then I figured I oculd just put a temp controller and a heating mat in a soft cooler. But one day I would like to have a spare fridge with temp & humidity controll for all kinds of projects like lagering beer, curing meats, cheese, etc.