Bread thread

[Anonymous No.18969548]

Rate my bread
Post your bread
Discuss other bread in this thread

[Anonymous No.18969552]

Good bake on the bottom, very nice crunch on the crust

[Anonymous No.18969564]

Inside is soft and there's a good amount of airpockets, only I cut it tol early so this slice is a little scrunched up

[Anonymous No.18969586]

[Anonymous No.18969591]

>>18969586
i fermented it for 12 hours

[Anonymous No.18969594]

breadbreadbreadbreadbreadbreadbreadbreadbreadbreadbreadbreadbreadbreadbreadbreadbreadbreadbreadbreadbreadbreadbreadbreadbreadbreadbread

[Anonymous No.18969598]

>>18969586
Very smoothe anon looks like it would make a mighty sub

[Anonymous No.18969606]

>>18969548
Looks awesome. Whatcha gonna eat with it?

[Anonymous No.18969621]

>>18969606
I spread a bit of cream cheese on it (I'm a sucker for cheese cream) and had it with some leftover chicken soup I made a couple days ago. Was very good. Tomorrow I'll have a slice with some sausage/egg/potatoe cassorole and for desert im gonna spread a spoon of nutella on a slice :DD

[Anonymous No.18969626]

>>18969548
>>18969552
>>18969564
>>18969586
>>18969594
i would suck your bwc

[Anonymous No.18969642]

is making bread at home a meme?

I'm always afraid to euthanize the ratios ever so slightly and end up ruining it
also it's messy

[Anonymous No.18969657]

>>18969642
Ratios don't matter too much unless you greatly tilt the scales in one direction. No matter what, you'll generally end up with eatable bread and you'll get better as you go. You'll be able to understand instinctively if you need to add more water or flour to correct the ratio on the fly. As for the messy part, all you really need is a big big bowl (or smaller depending on your serving size) and a countertop. It really shouldn't be messier than any other food or cake you could make. Also very simple. Most of the time you spend makimg bread is spent literally not making bread, as the dough needs to rise for upwards of an hour anyways even more if you want. Essentially you're doing stuff for like half an hour and 3 hours later you have bread

[Anonymous No.18969720]

>>18969586
God damn boy, thats some mother fuckin SUB bread! Better yet, make some po' boys in that shit. Catfish is cheap and quick to fry

[Anonymous No.18969850]

>>18969642
Just get a bread machine. They are fucking cheap and will churn out fresh bread for you. Just plop all your ingredients in, set the type and weight, then hit go. Or delay it so it is ready right when you come home from work. The fancier ones just add minor improvements like adding nuts or fruit for you, that isn't really worth it. The cheap ones beep at you to let you know when to add nuts/fruit.

Literally zero mess. Only downside is it poops out a bread loaf with a little paddle hole in it, but that is the only drawback. And if you want to bake it regularly, the machine handles all the finicky messy shit for you: use the dough setting and poof: a ball of dough at the end of the cycle. Then just shove onto sheet or in pan per desire and bake as needed.

They are dangerous to your waistline though, because of all the fresh bread you have at your fingertips.

[Anonymous No.18969857]

>>18969850
>soulless: the post

[Anonymous No.18969897]

>>18969657
The most important part of bread making is that you need to understand yeast attenuation. You need to allow the yeast to do its work, then let it die. If it doesn't die, all you taste is yeast.

[Anonymous No.18969946]

>>18969548
the weather is shit from tomorrow (Thursday) through Saturday so I'm making bagels to make Saturday stuck inside a little bit better (cc cookies too) :3

[Anonymous No.18970984]

>>18969548
looks good op. When I cut fresh bread early I make sure to cover it after so it still can set right, pic rel my last batch.

[Anonymous No.18970994]

>Once made a bread that has never been replicated again since
Feels bad but I'm glad I got a shot of it.

[Anonymous No.18971609]

>want to bake sourdough bread
>literally the most ancient, primitive of leavened bread
>literally people thousands of years ago who thought flies sprouted from rotting meat could do it
>mine ends up being flat and dense instead of tall and airy

Still tastes good and sour, but fuck this shit man, I just want a decent crusty sourdough.

[Anonymous No.18971613]

I sure hope you aren't working for a bakery, OP, or I'm going to have to ask you to leave this website.

[Anonymous No.18971633]

My bread always comes out much denser than a lot of the pics in this thread. The large kinda air pockets I guess in the bread don't form, it's kinda a more dense thing. Is it a problem with kneading? Do I not knead long enough or incorporate air into the dough?

[Anonymous No.18971646]

[Anonymous No.18971653]

>people really think shit posted in here are good
jfc

[Anonymous No.18971659]

>>18971609
Just let it expand at least 50% in the final proof. It literally can't be dense if you do that.

[Anonymous No.18971674]

>>18971633
Do you let it rise enough b4 putting it up n the oven? I knead for 15-20 minutes then let it rise to (at least) double size , then kneas it down and bake out the bread, then let it rise again to double size. If you repeat this cause of action a few times you'll learn to see when it's optimal time to throw it in the oven.

[Anonymous No.18971728]

>>18971653
>complains about what's good and what's not
>doesn't post crumb of own bread

[Anonymous No.18971740]

>>18971728
>criticizes a movie about what's good and what's not
>doesn't post even a single frame of a trailer
NTA but don't reply like that.
Oh I forgot
>He thinks a movie is the same as bread that everyone can make!!
No but not everyone gives a shit about making their own bread while can also recognize what typically makes good bread good and vice versa. The concept is the same.

[Anonymous No.18971745]

>>18970994
Never seen anything like it, looks interesting. Would love to see it cut.

[Anonymous No.18971753]

>>18971745
I don't think I have the pics but the crumb was good, not amazing but alright.
This was attempt number 2.

It feels impossible to get a clean enough cut to make it rise evenly across but I'm just cutting with a free hand while rotating the baking sheet it sits on.

[Anonymous No.18971776]

>>18971674
Ahhh I usually let it rise for two hours, it's doubled in size. And maybe I'm not kneading enough, I knead for 10-15 instead of 15-20. And I never let it rise twice, I guess that would help too, yeah. The cookbook recommends it but I never really tried it. Thanks :)

[Anonymous No.18971795]

>>18969548
A restaurant about a block from me would make awesome rye or pumpernickel if ordered a day ahead. They went through a lot of bread for breakfasts and lunch so to get a whole loaf one would need to order a day ahead, would before covid killed it. Damn chinese virus fucks.

[Anonymous No.18971817]

>>18971753
I think it looks cool anon
>>18971776
10-15 is sufficient by hand. Forgot to mention I use a machine for kneading. You need to let it rise again before putting it in the oven. Give it a shot.

[Anonymous No.18971838]

>>18971817
How the fuck are you so bad at making bread if you’ve tried that many times

[Anonymous No.18971853]

>>18971740
nigga what the FUCK are you talking about this is a bread thread like nigga open ur eyes lmaoooo

[Anonymous No.18971970]

My loafs keep ending up dense as hell
All my ingredients are fine, the dough rises nice and large after mixing, I think im doing a bad job kneading it, I dont know how large the dough should rise the second time but at the largest it barely crests the 8x4 pan

[Anonymous No.18971974]

>>18971838
You keep saying that, yet you don't know anything about making bread. It's really simple, yet you need some basic understanding/skill. But you wouldn't understand. Just keep shitting up threads, at least you manage to do that. Enjoy the (you) because it's the only one you'll get.

[Anonymous No.18972143]

>>18969946
Yummy :DD

[Anonymous No.18972149]

>>18970984
That looks good fren. My mom taught me that if you cover the rectangle pans with other rectangle pans in the first half of the bake you'll get really nice growth on the top without needing to score it at all. That's why the top of mine have those sharp explosions

[Anonymous No.18972161]

>>18971740
Show me on the doll where the bakers touched you

[Anonymous No.18972864]

I just bought a 5 lb bag of bread flour and am going to try and get a starter going with it mixed with some rye flour.

[Anonymous No.18972970]

:(

[Anonymous No.18972987]

>>18969857
Eh, thats less soulless than buying shitty supermarket bread.

[Anonymous No.18973252]

>>18969548
10/10

[Anonymous No.18973269]

i'm extremely new to baking and just figured out why i sucked so much. i can blame my equipment.

[Anonymous No.18973403]

>>18972970
Why sad, fren?

[Anonymous No.18973571]

>>18973269
>What is 160 Celsius in Fahrenheit ?
you oven is still pretty far off but that is common with gas

[Anonymous No.18973677]

>>18969850
lol

[Anonymous No.18973695]

>>18971970
>I think im doing a bad job kneading it
this is almost never the problem. you can make nice fluffy bread without kneading it at all, just mix the ingredients, wait a few hours, then bake.

[Anonymous No.18975634]

R8 my bread anons. It was good, best loaves I've made so far.

[Anonymous No.18975943]

>>18969548
foodgeek's cheddar cheese sourdough

[Anonymous No.18976051]

>>18971970
autolyse
use white flour

[Anonymous No.18976057]

>>18969548
Looks very fair, I may have left it in the oven just a leeeeetle bit longer.

[Anonymous No.18976111]

>>18971970
If its dense then the problem is too much flour like 99% of the time. Had this issue when I first started out too. Try some bread flour anon, along with doing everything by weight. Measuring things out in cups can cause a lot more variation than you think. If you follow a recipe by weight then everything is about as close as you can get to the correct amounts.
>bread flour
>scale
Here's the recipe I use. She has a video where she follows this recipe too. It's been super helpful. I also enjoy her videos, she breathes very heavily and I trust her due to her size.
>https://www.amylearnstocook.com/homemade-white-sandwich-bread/
>pic related is me smelling fresh bread in the oven

[Anonymous No.18976198]

>>18969586
very nice

[Anonymous No.18977315]

>>18975634
why do you cut bread with a straight edge knife

[Anonymous No.18977501]

>>18975634
Breddy guud anon, but desu that shell looks not cronch enough for my preference

[Anonymous No.18977802]

>>18976111
>the problem is too much flour
this is incorrect. the problem is either not enough water, or not enough time for the yeast to do its thing. it is absolutely not due to too much flour.

[Anonymous No.18977805]

>>18971970
You can try adding vital wheat gluten to reinforce your crumb structure. Shit's expensive but I only make whole wheat bread so for me it's an absolute necessity.

[Anonymous No.18977806]

>>18977315
Why do you cut bread with a dull knife? Serrations are merely cope for being unable to sharpen properly.

[Anonymous No.18977857]

>>18975634
What did you bake that in? Can you poast a link?

[Anonymous No.18977906]

I don't get people making their own bread and noodles. I can't do it. I always buy it.

[Anonymous No.18977940]

>>18969548
>>18969552
>>18969564
>>18969586
How can I get into baking bread like this? Where are the recipes?

[Anonymous No.18977980]

>>18977802
My dude. Not enough water and too much flour are basically the same thing..

[Anonymous No.18977994]

>>18977940
Bread is very simple. It's flour, water, yeast, a lil bit of sugar to help the yeast grow, and a lil bit of salt. You can add a teaspoon of butter or oil to give a certain flavor. The ratios just determin what it will be and you can find your own ratios online super quick and then modify from there to your liking. I can't really give you mine because my mom is teaching me and she doesn't use standard unit measurements, she's like "and now I use 7 BIG spoons, but make sure they're like mountains not like hills" it's a little annoying but it's also SOVL so I don't mind except when uses the same spoon and name for two different measurements. Anyways, good luck and have fun :)

[Anonymous No.18978017]

>>18969586
>breadbreadbreadbreadbreadbreadbreadbreadbreadbreadbreadbreadbreadbreadbreadbreadbreadbreadbreadbreadbreadbreadbreadbreadbreadbreadbread

[Anonymous No.18978046]

>>18977940
fats make bread soft
a little sugar helps the yeast start but to much and and the yeast will only eat the sugar and not the flour so your bread will be flavorless
sugar will also help the crust brown, these sugars usually come from the sugars naturally in found in things like milk

[Anonymous No.18978059]

>>18977940
one of these perforated roll pans really helps
i got mine for $10

[Anonymous No.18978507]

>>18969548
Nice bread anon. Here's my sourdough, 70% whole wheat, 80% hydration

[Anonymous No.18978710]

>>18969548
Looks delicious.
I miss my daily baguette from when I lived in france. Here in canada there's only shitty sandwitch bread. There a few bakeries but it's exensive and not that common. Canbadian don't know what they are missing

[Anonymous No.18978720]

>>18978710
Where the fuck do you live, rural Saskatchewan?
nearly every grocery store in Canada sells baguettes

[Anonymous No.18978735]

>>18978720
If you' re talking about walmart-like baguettes you can't call thoses baguettes. They are terrible, it's an insult for real baguettes. You should try freshly baked ones, it has nothing in common.
But I do live in a small city, so perhaps they only have imported stales baguettes.

[Anonymous No.18978802]

>>18977940
there's lots of stuff on youtube. it's pretty simple once you get it. there's only one piece of kitchen gear I recommend: if you don't have one already, get a scale to measure mass in grams so you can work with baker's percentages. the best way to make consistent bread dough is to work by mass, adding ingredients in relative proportion to the amount of flour you're using. you can get by without it by converting but it's highly recommended. also pay attention to what kind of flour is called for; different kinds of flour tolerate different amounts of hydration so it will get fucked up if you use the wrong type.

imo ciabatta is a really good place to start. very few ingredients required for a nice, impressive result once you get the hang of it. focaccia might be even easier but it's not as versatile.

https://www.youtube.com/watch?v=bRGHpCNl72o
https://www.youtube.com/watch?v=zgvzvEYHlyk

[Anonymous No.18979319]

bumping because my bagels are doing their morning thaw before boiling

[Anonymous No.18979751]

>>18977980
Wait, you're telling us that you adjust all your ingredient quantities based off the amount of water instead of off the amount of flour? That's pretty wierd man, but hey - you do you.

[Anonymous No.18980248]

>>18979751
Dawg I've literally made bread once so far idk what I'm doing. If the dough looks like it needs more flour i add more flour if it looks like it needs more water i add more water
Simple as

[Anonymous No.18980282]

>>18980248
>If the dough looks like it needs more flour i add more flour
you should really try to get it right from the getgo because adding in flour fucks with gluten development

[Anonymous No.18980798]

>>18980282
But I do get it right from the start

[Anonymous No.18980838]

made this yesterday

[Anonymous No.18981204]

>>18980838
Breddy niice watcha eat it wif?

[Anonymous No.18981216]

>>18971646
just lol

[Anonymous No.18981281]

>>18981204
Just a few slices with butter. I slice the rest of it and freeze it for toast for the week.

[Anonymous No.18982175]

Going to be whipping up some sourdough starter soon. Does the starting flour matter when it comes to taste in the long term or will your starter eventually just become what you feed it regardless? I want it to be real sour like san francisco sourdough.

[Anonymous No.18982190]

>>18980838
looks great! what;s your method?

[Anonymous No.18982212]

I don't have a picture to show because I don't normally photograph my food, but I want to say that I fucking love 100% whole wheat bread, bros. It took me so long to figure out how to do right but it was so worth it. God it tastes so good. My next project is going to be learning how to make pizza dough out of it, I'm curious about how the very strong earthy, wheaty flavor affects the balance. Especially with regards to white or pesto pizzas.

[Anonymous No.18982225]

>>18982175
you need bum feces and unsanitary mexicans in the back to get enough bacteria to make it sour as fuck, or cheat with adding vinegar during the process. Good sourdough isn't extremely sour, people are just used to adulterated shit bread. If you want to maximize sour for whatever reason, a lower hydration with a very long fermentation time of 48hr or so will give the bacteria time to multiply and create vinegar before the dough has fully proofed. High hydration tends to proof so fast that the sour is pretty minimal. You'll find the ratio and fermentation time you like after experimentation, and just feed your starter with the flour you'll typically use for your loaves. It's not super important frankly, you'll just have more reliable fermentation when your yeast is used to munching on that particular flour

[Anonymous No.18982229]

>>18982225
Also whole wheat seems to go more sour for me, probably more bacteria on the less processed flour

[Anonymous No.18982248]

>>18982175
>Does the starting flour matter when it comes to taste in the long term
you will get to a usable sourdough starter faster if you start with whole wheat, but other than that no. it doesn't matter how you start, it will eventually converge into your your "home" flavor after awhile. you can tweak it by changing the hydration of your starter, or using more or less rye or whole wheat, but it will always taste like *your* sourdough. you can even create your starter with a sachet of commercial yeast, and after a few months it will have turned into essentially the same sourdough starter you would have had you created one the hard way.

[Anonymous No.18982264]

>>18980798
good job fren
you worked hard and achieved your goals

[Anonymous No.18982480]

>>18969548
Making my first loaf of sourdough tomorrow. Wish me luck

[Anonymous No.18982484]

>>18982175
The "sourness" depends more on what point in the feeding cycle you use it than the type of flour

[Anonymous No.18982529]

>>18969548
any anons here have any tips for proofing the dough in winter?

[Anonymous No.18982547]

>>18978735
>You should try freshly baked ones
I've had baguettes in Quebec, Belgium and France
Try cycling Michigan or Rural Sask and you will have a different perspective on baguette quality.
Also best baguettes between europe and north america were froma tiny hole in the wall in Quebec

[Anonymous No.18982727]

>>18982529
use a space heater to keep the room at a nominal temperature otherwise you'll have to let it proof longer or stick it in an oven thats been turned on for about 30 sec

[Anonymous No.18982740]

>>18982529
Make a proofing box. Styrafoam box, outlet thermosat (turns off or on based on temp), incadescent lightbulb. Anova precision oven also does proofing really well so you can consider that too

[Anonymous No.18982747]

>>18969642
It's fun and you will fuck up a couple times before you get the technique down.

[Anonymous No.18982755]

>>18982529
in the oven with the light on only, and put a an filled with sink hot water in the lower level

[Anonymous No.18983034]

>nothing but white bread
This is toast shit, not bread. At least there's one fucking sourdough, if nothing else.

[Anonymous No.18983138]

Bread

[Anonymous No.18983158]

good looking breads itt. i made carrot bread rolls earlier but i didn't take pics

[Anonymous No.18983325]

[Anonymous No.18983341]

>>18969626
Big white crust?

[Anonymous No.18983541]

>>18983325
Why is this dough so insanely white?

[Anonymous No.18983569]

>>18975943
HNGGGGGGGGGGGGGGGGGGGGGGGGGGGGGGGGGGGGGGGGGGGGGGGGGGGGGGGGGGGGGGGGGGGGGGGGGGGGGGG

[Anonymous No.18983773]

Just posting the joghurt bread the wifey made a few days ago. Was delicious. Though her best one was done with selfmade sour dough. That bread was an eye opener. Yeast is just the inferior option, except being easier to handle. The yeast sceptics should have won.

[Anonymous No.18983792]

>>18969548
First time making sourdough. Used my own starter i made from scratch. I don't have a Dutch oven so I uses a pan of water for steam and loosely covered the loaf for the first 20 minutes

[Anonymous No.18983818]

>>18983773
>>18983792
yum

[Anonymous No.18985156]

>>18983138
Finally, some good fucking bread.

[Anonymous No.18986143]

>>18983541
idk it wasn't wheat bread

[Anonymous No.18986234]

>>18986143
Guess it's just the camera then

[Anonymous No.18986383]

>>18986234
yea the colors on my camera are all over the place but im colorblind so trying to correct it only makes things worse
i think there is to much yellow

[Anonymous No.18986430]

>>18986383
Looks good bro