/ck/ - Food & Cooking

[Anonymous No.19018600]

Any bakefags up in this bitch? Wanna share personal recipes?

OP: Professional line cook/baker specializing in bread, also an faggot.

[Anonymous No.19018608]

Scones.

[Anonymous No.19018615]

>>19018600
>also an faggot
Post butt

[Anonymous No.19018620]

>>19018600
me on the right

[Anonymous No.19018648]

-Flaky Scones-


Ingredients / Volume / Grams

Unsalted butter,cold / 1 cup / 227g
Unbleached all purpose flour / 4 1/4 Cups / 608g
Sugar / 1/2 Cup / 100g
Baking Powder / 2tsp / 9.6g
Baking Soda / 1/2 tsp / 2.5g
Salt 1/4 tsp / 1.7g
Heavy Cream / 2 liquid cups / 464g
Fruit pieces / 1 cup / 150g (weight can vary depending on fruit)

1. Cut butter into 1 inch cubes, chill for at least 30 min.

2. Whisk together flour, sugar, baking soda, baking powder, and salt.

3. Add butter cubes and break apart with fingers into dry mix until size of small walnuts.

4. Stir in cream and combine until flour is hydrated.

5. Combine in fruit pieces. Knead dough until it holds together.

6. Preheat oven to 400F. Preheat baking sheet or stone/

7. Turn dough onto floured surface. Letter fold dough into rectangle, plastic wrap and place in fridge for 15 min.

8. Cut 12 triangles from dough rectangle.

9. Bake 6 at a time placing baking sheet on hot baking sheet or stone in oven. Bake for 15-20 minor until edges turn golden brown. DO NOT OVERBAKE. Ideal internal scone temp 200F.

10. Cool on wire racks to room temp before enjoying.

[Anonymous No.19018675]

[Anonymous No.19018901]

I worked as a baker throughout uni and a little bit after before i got a big boy job.
"Artisanal" bakery, too, so we had to knead by hand and didn't have orbitals available. Got ripped during my time there because of that shit. You gettin' jacked lifting 50kg sacks of flour all goddamn day?

[Anonymous No.19018908]

>>19018648
>all purpose flour
>cups
>cuts scones into triangles
>no baker's percentages
It's an American. Nothing to see here.

[Anonymous No.19018992]

>>19018648
>AP flour
>scones
you're a prep cook that shouldn't have been moved up to line. jesus christ

[Anonymous No.19019000]

>>19018600
I never once used unsalted butter
The dairy lobby doesn't know this
They have been looking for me since 2005

[Anonymous No.19019005]

>>19018992
Right?
This "professional" recipe made me lol

[Anonymous No.19019061]

>>19018600
500g Potato, peeled, boiled, and riced
~3 cups onion, fried in butter with herbs (see below)
1 kg strong wheat flour
200g butter
1.5 tbsp salt
500 mL milk

Herbs (my preferences)
3 tbsp oregano
1 tbsp rosemary
1 tbsp thyme

[Anonymous No.19019066]

>>19018600
that was a stupid pointless go nowhere movie.

[Anonymous No.19019415]

>>19019066
just like ur life

[Anonymous No.19019965]

Hello, I am also an faggot and want to use my stand mixer to do everything for me.
The recipe I'm looking at says once it clears the sides of the bowl after mixing with a spoon I should pull it out onto a flour surface and knead, but can't I just leave it in? My current idea is to start with the scraper attachment and then switch to the hook.

[Anonymous No.19020133]

>>19019965
I broke my mixer making bao and now I just pound my dough by hand because I'm not a faggot.

[Anonymous No.19020185]

>>19019965
>but can't I just leave it in?
probably. it's harder to tell when it's kneaded enough. keep the mixer on low.

[Anonymous No.19020202]

>>19019965
Is there any reason you can’t start with the dough hook? My hands are unfortunately fucked by arthritis so I am forced to be a standmixerfag and I’ve never encountered a recipe which couldn’t be entirely made with a dough hook.
>>19020133
Skill issue

[Anonymous No.19020224]

>>19020202
I just thought it would help mix it a little better at the beginning, if dough hook is all that's needed that's fine.
>>19020185
It felt pretty "smooth and elastic" when I pulled it out so hopefully I pulled it at the right time.
>>19020133
It gave my KitchenAid a fight but the mixer won out, did give me some worry though.

Hopefully I will have some bread to post in a few hours.

[Anonymous No.19020231]

>>19018600
Hello fellow bakers. A while back a gentleman posted a recipe for olive oil cake that he stole from a fancy Italian restaurant in London. I only saved it as screenshots and then lost my phone in the ocean. Would anyone happen to have it?

[Anonymous No.19020233]

>>19020231
Would like to specify, I'm asking if anyone has the recipe, it's not likely anyone here has my phone

[Anonymous No.19020467]

>>19019415
quite the opposite.

[Anonymous No.19020559]

>>19020231
I wrote it down somewhere, but can't remember where. It wasn't an especially fancy recipe, though. Any orange olive oil cake recipe could replace it.

[Anonymous No.19020561]

>>19020202
I worked at two bakeries, on a pastry shop, the other a bread place, and both used the stand mixers for everything, even batters

[Anonymous No.19020645]

>>19020231
No, but ill look through some of my cookbooks and see if i can pull anything for you.

>>19018901
yuge forearms doing this work

>>19018908
British baking is degenerate. See pic.
H2O: 49%
Salt: 0.3%
Fat: 57.7%

>>19018992
Honestly you are totally right. I like to use AP for shit that doesn't benefit from high quality flour. To each their ownb though.

>>19019000
Salted butter is the tits desu.

>>19020561
Preach. Mixing by hand wastes alot of time and some doughs are damn near impossible to do without them in decent time.

[Anonymous No.19020700]

>>19020561
Honestly after moving to standmixing I’ve often considered buying 2 or 3 additional ones so I run them all at once. I have to remind myself that I can’t actually eat 20 loaves of bread a week.

[Anonymous No.19020910]

>>19020700
Life hack: just buy more comparable bowls

[Anonymous No.19020918]

>>19020910
Compatable*

[Anonymous No.19020999]

>>19019965
i have returned with bread, flat bread.

[Anonymous No.19021005]

>>19020999
nice trips, here is inside

[Anonymous No.19021011]

>>19021005
the crust was delicious and crunchy, i will make a sandwich later

[Anonymous No.19021017]

>>19020645
>scones
>shit that doesn't benefit from high quality flour
still on the high of working your first kitchen job? this is either elaborate bait or you need a reality check lmao, your chef is a degen for not whipping you more

[Anonymous No.19021025]

>>19020910
I don’t clean the bowl between loaves (I clean it at the end of the day). What I want is to simultaneously be dough-hooking several bread doughs.

[Anonymous No.19021054]

>>19021005
Looks decent to me. A couple more minutes probably would have stabilized the crumb but it’s not that important.

[Anonymous No.19021067]

>>19021054
This was 40 minutes at 450F, next time I will give it 45 or so.

[Anonymous No.19021081]

Which country has the best baking culture?

[Anonymous No.19021095]

>>19021081
France, obviously. Then probably Germany and UK, Sweden, Italy, and US.

[Anonymous No.19021096]

>>19021095
>US
Opinion discarded

[Anonymous No.19021098]

>>19021095
dire opinion

[Anonymous No.19021193]

>>19021096
The US has cities with world-class bakeries and pulls people and inspiration from the aforementioned countries.
>>19021098
>dire opinion
You sound non-white.

[Anonymous No.19021529]

>>19021193
having a few renowned bakeries does not constitute a culture. i lived in several major cities before emigrating from the US and never once lived within a 1 mile walk of somewhere i could buy anything fresh baked
aryan ancestry, red-blooded pasty white american, cope seethe etc

[Anonymous No.19021587]

I want to try and get more into baking.
What's an effective load bread recipe? For sandwiches or just for buttering, I'd like to try and figure out regularly do it to get a better handle on how to work with dough.

[Anonymous No.19022066]

>>19021587
Well how many loads are you trying to make it with? Protein effects the dough significantly

[Anonymous No.19022075]

>also faggot
Hey OP,

Serious question.
Where you molested as a child?
Also should I get a bread mixer?
I hate kneading so much.

[Anonymous No.19022112]

>>19022075
>bread mixer?
Do you mean a bread maker?
If you mean stand mixer, yes they have a lot of uses.
If bread maker, no, just a bread pan.

[Anonymous No.19022138]

>>19021587
Ken Forkish "Evolution's in bread" is a great starting point for that sort of thing.

[Anonymous No.19022346]

>>19022066
>Well how many loads are you trying to make it with?
I am not gonna cum into the bread you poofter.

>>19022138
Thanks, I'll give that a gander.

[Anonymous No.19022554]

>>19018908
>>19018992
>>19019005
cool recipes you posted there, anon

[Anonymous No.19023411]

Wonderbread.
Still the most popular bread in America.
Still made with more chemicals than flour.

ORDINARY BREAD INGREDIENTS:
Flour, water, yeast. Maybe also salt, if you want to get fancy.

WONDER BREAD INGREDIENTS:
Unbleached Enriched Flour (Wheat Flour, Malted Barley Flour, Niacin, Reduced Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Water, High Fructose Corn Syrup, Yeast, Contains 2% or Less of Each of the Following: Calcium Carbonate, Soybean Oil, Wheat Gluten, Salt, Dough Conditioners (Contains One or More of the Following: Sodium Stearoyl Lactylate, Calcium Stearoyl Lactylate, Monoglycerides, Mono- and Diglycerides, Distilled Monoglycerides, Calcium Peroxide, Calcium Iodate, DATEM, Ethoxylated Mono- and, Diglycerides, Enzymes, Ascorbic Acid), Vinegar, Monocalcium Phosphate, Yeast Extract, Modified Corn Starch, Sucrose, Sugar, Soy Lecithin, Cholecalciferol (Vitamin D3), Soy Flour, Ammonium Sulfate, Calcium Sulfate, Calcium Propionate (to Retard Spoilage).

Ever wonder why Americans are so unhealthy?
It's because we eat crap like this.

[Anonymous No.19023794]

>>19021529
You're just wildly incompetent; you could find fresh sourdough even in the asscrack of Michigan over a decade ago

[Anonymous No.19023891]

>>19022554
would you like a non-retarded scone recipe anon? care to actually discuss rather than autistically shout one-off quips? no? case in point

[Anonymous No.19024535]

>>19023411
DATEM is actually based i use it for home baking, ascorbic acid too, its just vitamin C
and salt isnt a fancy optional ingredient bread is hard to eat without salt. just a tasteless brick of carbs

[Anonymous No.19024561]

ill be honest i dont notice much difference between AP flour and lower protein or finer flours, ive never done a side-by-side but ive never really noticed a difference. i notice a difference with open crumb breads like baguettes when using higher protein flours but it makes sense because it can expand further. if i bake a cake or pastry its not going to form much gluten anyway

[Anonymous No.19024584]

>>19018600
pizza dough:
1 C King Arthur Flour
¾ tsp instant yeast
¾ tsp sugar
¾ tsp salt
mix
¾ C warm water
mix
kneed by hand, add flour as necessary until dough is no longer sticky, feels like good dough
rest covered ~1hr

make pizza good pizza every day pizza

[Anonymous No.19024605]

>>19023891
Still no recipe, anon.

[Anonymous No.19024614]

>>19023411
>no sugar/honey/malt to feed the yeast
>MAYBE salt
You've never made (good) bread in your life.

[Anonymous No.19024632]

>>19024614
You don't really need sugar for good tasting bread, but I agree that salt is necessary.

[Anonymous No.19024647]

>>19024614
>>19024632
theres a lot of breads that are worsened by the sweetness that sugar adds

[Anonymous No.19024666]

soft mini egg cakes
>2 medium sized eggs
>a pinch of salt
>40g sugar
>70g cake flour
>a drizzle of neutral tasting oil

>mix egg + salt + sugar til ribbon stage
>fold in flour and oil
>pour batter in mold. Should be enough for 6-8 cakes depending on the size
>cook at 180 Celsius until top is golden (should be 15 minutes or so)
the mini cakes should be soft and spongy
I do this a few times a week because it's so quick and easy. I also don't have to worry about buying milk/butter, just eggs.

[Anonymous No.19024778]

Americans eat all these preservative-laden foods.
No wonder they worry about the Zombie Apocalypse.

[Anonymous No.19024863]

>>19024778
Wrong thread, the seething euros are 2 pages down.

[Anonymous No.19026247]

Made bread for the first time tonight. Didn’t have any yeast, so it’s unleavened.
Also sorry if the picture’s sideways, I took it with my phone

[Anonymous No.19026486]

>>19026247
fucking asshole making me turn my head to see your lumppa shit

[Anonymous No.19027922]

freshly baked. my 5th loaf im getting pretty good at this :)

[Anonymous No.19027926]

>>19027922
ur brown

[Anonymous No.19027931]

>>19027926
yeah?

[Anonymous No.19027947]

>>19027931

[Anonymous No.19028144]

>>19027931
He has a point. I would never eat bread made my someone with brown skin.

[Anonymous No.19029386]

These days I've given up on recipes and just kind of do whatever. Throw some flour, yeast, water, salt, and whatever strikes me as something that would make sense or be good in a bowl and knead it until it looks good, leave it to rise til it looks good, smash it up and leave it to raise again if it seems fun, put it in the oven until it looks good, 40% of the time eat it and regret not using a recipe