Bread and Bake General

[Anonymous No.19205007]

What have you been baking lately? It's bread right?

[Anonymous No.19205027]

Based logposter.

[Anonymous No.19205038]

Nice log

[Anonymous No.19205071]

Taking the opportunity to try and get anon back from the other thread:

>>19201379
I appreciate this post, thanks.
I've heard of most of this but I should probably revisit the lot of them.
When you put the dough in the banneton, do you put the stitched/sealed side down or up? I put it up to have it "right side" out when I put it in the oven. This might be a mistake to keep the tension strong even with a seal.
I suspect I've mixed crap up somewhere and done way too warm dough between the folding. Thinking back it's noticeably fermented and sticky at the third fold, not to mention after the last bulk. I've been ignoring the signs. I've done some rubaud kneading but it's a bit annoying to keep up, I've had the impression the mixing stage (after autolyse) doesn't give a crap if you rough it up severely. As long as you don't assault it the same during folding.

When you fold, do you make an envelope or do you uh "tuck" it in by lifting the entire dough up and letting the hanging sides tuck under the rest?

[Anonymous No.19205082]

If the crumb aint moist enough to shine you've not peaked your bread game yet. I have not peaked yet in gluten strength and shaping as you can see.

[Anonymous No.19205089]

Some other baked stuff, my first attempt at monkey bread.

[Anonymous No.19205091]

>>19205089
Attempt number two, quite a bit less dense. Got inside pics if anyone is interested.

[Anonymous No.19205351]

April 26th, i made bread.

[Anonymous No.19205353]

>>19205351

[Anonymous No.19205444]

>>19205071
Hey, I'm that anon.

To answer your Qs.

I've done both seam up and seam down in the banneton. Ken Forkish recommends seam down, and then you don't have to score it and it opens naturally along the seam. It worked OK for me, but I didn't get quite the spring I do the other way (seam up). My guess is that I'm probably not getting enough tension, and losing it when the shape changes and it rests in the banneton... but not sure on that. Anyhow, yeah, I'm a seam up guy.

You can be pretty rough before the gluten and bubble start, yeah. I kinda like rubaud. At a certain point the dough "changes" feel and I know that it's ready to rest and go on to stretch and folds. It's hard to explain, but it goes from grainy/stringy to spongy/rubbery?

As for folding, I stretch the dough out on my surface (flour down on board, but don't flour the top so it'll stick). Then I grab a corner, stretch up and pull it to the center. Lay it down so it sticks. Repeat all 4 corners, and depending on shape, maybe pull the sides up and over to get an envelope. Then just roll the log up, and start my swirly/draggy tension building. Once it feels good, then it's into the banneton, seam side up, and if the seam is splitting or pulling apart, stitch it up as best I can. I have a loaf resting in the fridge at the moment actually.

[Anonymous No.19205457]

>>19205353
Nice crust, reminds me more of a cookie lol. I usually make large danish rye bread in a big pan like pic related. Great with some strong cheese.

[Anonymous No.19205471]

>>19205444
Hey! Thanks again. I'm going to go back to 100% white heat as you've suggested. I'm just obsessed with making "healthy" bread so I feel obliged to always toss in other stuff than just white wheat. I'll be around this board and post whenever I get time to document the journey to better sprung bread.
I'll switch the seams around a see what works for me.
Good luck with your future bakings.

[Anonymous No.19205479]

>>19205457
What's danish rye bread like? Sugary?

[Anonymous No.19205487]

>>19205479
Mine turn out very sour due to a long fermentation in room temp, and the sourdough of course. It does have dark bread syrup for a slight hint of sweet as it was made traditionally so, you can easily skip that part though. I don't think anyone would judge it as sweet over any other taste sensation though. The dough is like 1500g and the syrup is 50g. I wouldn't use any other kind of sugar though as the bread syrup has a particular aroma.

[Anonymous No.19205667]

Are you brave enough to enter the next level of breadmaking?

[Anonymous No.19205710]

>>19205007
Here's a rich bread I made a little while ago, adapted from a pretzel dough I make pretty often. Was tasty

[Anonymous No.19205719]

>>19205710
Looks great anon, recipe?

[Anonymous No.19205735]

>>19205719
800g flour, 480g milk, 100g butter, 2 eggs, 3 tbsp sugar, 2 tsp salt. I do a preferment with 200g flour, 240g water, and 3 tsp of yeast the night before. Egg wash after shaping and scoring, with a light sprinkle of salt. Baked covered at 450f for 20 minutes, and uncovered at 425f for another 20 minutes

[Anonymous No.19205787]

>>19205735
Thanks, those ingredients reminds me a lot of my hokkaido bread.

[Anonymous No.19205822]

>>19205787
No problem, nice bread man

[Anonymous No.19206582]

Making 3 batches of white bread today. My preferments are nice and bubbly, I started them after supper last night so they've been going for about 19 hours. Bread is so much better fresh, but I can't be bother to bake that often, so I keep 1 loaf out and freeze the other 5.

[Anonymous No.19206591]

>>19206582
Aren't supposed to use your preferment soon after it has "peaked" ?

[Anonymous No.19206595]

>>19205007
Just some good ol sourdough

[Anonymous No.19206600]

>>19206591
It doesn't really matter that much, if you let a starter or preferment go past the peak, you just get a very slightly less open crumb. It's no big deal

[Anonymous No.19206865]

>>19205007
I swear to god I didn't know people still had house phones. Also nice log my man

[Anonymous No.19206916]

>>19206865
They no longer do, it worked like crap being wireless in an old house with thick walls and only one base station in the far end.

[Anonymous No.19206931]

>>19205007
Yes.
Sammie bread and Crumpets this week.
(1 o' 2)

[Anonymous No.19206935]

(2 o' 2)...

[Anonymous No.19208267]

>>19206931
Do you go lean or rich on your sandwich loaf doughs?

[Anonymous No.19208486]

Just pulled this little baby out of the oven. Should have scored a bit deeper, but looks good regardless. I'm happy with the blistering. Won't really know for a few more hours when I cut it open. Think it might be a tad under-proofed (had to shape a bit early because of other obligations yesterday).

[Anonymous No.19208581]

>>19208267
I've done both...
rich is better for moisture, and I need to up my gluten content, since strictly AP tends to have a good crumb, but does like to fall apart a bit.

[Anonymous No.19208797]

>>19206935
I fucking love crumpets man. Nice.

>>19208486
That's a sick looking loaf.
What should one do to maximize blisters anyway?

[Anonymous No.19208844]

>>19206935
>>19208797
Love me some crumpets, too. Made 'em for the first time a few weeks ago. So easy and so tasty. Pic related. Kinda ugly, and made the first 3 too tall, but they tasted great.

>>19208581
Steam. Lots of steam. You can spritz the loaves too, but I didn't do that for today's loaf... Just 3 ice cubes in the Dutchie.

[Anonymous No.19209051]

>>19208486
Cut a little chunk off the end for a taste test. Crumb looks good. Bread tastes great.

[Anonymous No.19209052]

>>19209051
That's a moist little bugger you got there, quite jelly.

[Anonymous No.19209257]

>>19205091
Oh wow. Looks really good Anon. Share those pics

[Anonymous No.19209267]

>>19205710
It looks great, anon

[Anonymous No.19209304]

>>19209257
Had a tad too much cinnamon but overall a great treat when fresh.

[Anonymous No.19209394]

Whole wheat dough autolysing with honey water.
500g whole wheat
440g water (90-95F)
11g salt
25g honey
7g red saf yeast
32g soft butter

[Anonymous No.19209442]

I'm baking some bread for the first time in my life. I'm following this recipe https://youtu.be/FW3ZcuxxEhw I will post results in 3~4 hours. Let's see how it goes.

[Anonymous No.19209490]

>>19209442
Best thing is how fresh bread is always good no matter the abuse and failure. Good luck anon.

[Anonymous No.19209595]

hello, hoping someone has some advice on figuring out what I did wrong with my pretzels:

The end result ended up with soggy bits. Not undercooked, just soggy. splotches of mushy yellow stained bits between glorious fluffy white bread. I even left them in the oven for an extra 30 minutes to try and get the liquid out, but it didn't help. Microwaving afterwards for a few minutes seems to atleast make them somewhat edible. I'm guessing this has something to do with the blanching step because it involves so much water. I rushed it a bit this time, maybe I didn't get the water+baking soda mixture hot enough? Or I didn't leave the pretzels in long enough? Or maybe I didn't drain them well enough before transferring them to the baking sheet? Does the temperature of the dough have an effect? (Previously i've stuck the dough in the refrigerator between steps for timing reasons, this time I did it all in one go, so the dough was always at room temp) Anyone run into this problem before?

[Anonymous No.19209629]

>>19209595
Sounds like you left excess water on the pretzels after the boil, I like to leave them on a cooling rack with a bit of parchment paper to dry off to avoid this

[Anonymous No.19209646]

>>19209629

[Anonymous No.19209656]

>>19209646
Nice picture! Thanks for you help.

[Anonymous No.19209896]

>>19209646
Are these crumbly? Is that salt on top? Sweet in the middle? I can't remember when I last ate anything resembling a pretzel.

[Anonymous No.19209912]

>>19209896
They're a bit chewy, buttery, and can either be slightly sweet by using milk instead of water, or classic leaner dough with water, flake salt on top

[Anonymous No.19210275]

Okay, this is the result. I followed this recipe >>19209442
It's my first time. I don't know why the surface has broken horizontally. Any advice? I really wanna get better at it

[Anonymous No.19210308]

>>19210275
First things first. Does it taste good? Is the texture inside good? Good mouthfeel?

[Anonymous No.19210356]

>>19210275
2 hour bulk rise doesn't seem long enough. I usually go 3 hours with a room temperature of around 72 F.

[Anonymous No.19210357]

I've got some recipe my dad printed out once for making "country bread", and it's really tasty, but there's one problem: invariably, the top quarter or so of the loaf has a giant bubble in it. So each slice has a really thin bit of crust at the top, a big hole, and then maybe about 3/4th of the slice as actual nice bread. I've tried experimenting with my mixing, the time I leave it to raise, etc., with few to no improvements.

Is this a problem with an obvious solution? If not I can try to dig up the recipe I'm using to link it and see if anyone can comment on it.

[Anonymous No.19210397]

>>19210357
usually a technique or fermentation issue, hard to tell exactly without knowing all the details

[Anonymous No.19210783]

>>19210357
My gut feeling says you've not scored the dough across so the rise "explodes" uncontrollably through the top which creates a "bubble" when it can't expand evenly.

[Anonymous No.19210863]

>>19210397
I found the recipe: https://www.allrecipes.com/recipe/279501/no-knead-country-bread/
Like I said I've experimented with the timings, e.g. in step 4 (nowadays I usually leave it for around 10-30 minutes, with no noticeable difference to leaving it longer). Also in step 2, I've experimented with stretching and folding the dough more or less, and then in step 3 with rolling it more or less. (Basically both trying to stretch and mix it up properly, or alternately trying to keep it as undisturbed as reasonable.)

The top bubble has been an everpresent issue, though.

>>19210783
I do score it, try to sprinkle some water on it too.
Sometimes I get tumors on the side from the rise, though. Maybe that's a symptom of what you're saying. I'm not sure what else to do better then, since like I said I do score it - should I be cutting deeper?

[Anonymous No.19210936]

>>19210863
Honestly it seems like a bad recipe, the dough doesn't hold shape and it's like very overfermented at 18-20hr proof. I would try a more standard 70-75% hydration lean bread with a fermentation time around 4-5hr max. Something like 500g flour, 375g water, 10g salt, 3 tsp yeast. You can preferment a portion of that too to add more flavor

[Anonymous No.19211207]

>>19210936
Hm interesting. I'm a complete retard at making bread, so if I change the proprotions and the fermentation time, what does the rest of the recipe look like? Similar to that one basically (fold the dough, roll it, bake), or anything else I should know?

[Anonymous No.19211246]

>>19211207
Yeah, the standard process for all bread is mix, stretch/fold, ferment, shape, bake. For a regular bread or sourdough, I'll stretch the dough 2-4 times during the first 1-2 hours of fermentation to build strength, let it finish fermenting for another few hours, shape, let the dough rest for 20-30 min, and bake at 500f for 20 min, 450f for final 20 min. If you don't have a great feel for baking bread yet, I recommend watching one of ChainBaker's youtube videos to get an idea on technique and whatnot. He gets to the point and doesn't pad the vids with filler. You'll be able to bake intuitively after understanding the basics, won't take long

[Anonymous No.19211440]

>>19205007
Anyone ITT know a good krustenbrot recipe? Everything I have found is either non-sourdough or low rye content.

[Anonymous No.19211901]

>>19205007
Recipes for a fine crunchy sandwich roll?

[Anonymous No.19212666]

Added like 20% spelt to my normal AP sourdough recepie and it tightened up the crumb quite a bit

[Anonymous No.19212834]

I followed this recipe (https://www.seriouseats.com/how-to-make-sourdough-bread)) but replaced 100g of the all-purpose flour by rye flour

[Anonymous No.19212837]

>>19212834

[Anonymous No.19213031]

>>19212834
>>19212837
Is it an optical illusion or isn't the second pic severely flattened?
Looks good, I like the crust.

[Anonymous No.19213049]

>>19205089
Looks incredibly rich & sweet. Is it?

[Anonymous No.19213079]

>>19205007
Sorry if this has been answered elsewhere in the thread but type of bread is this exactly?? Looks awesome & very hearty.

Reminds me of something medieval bakers would make

[Anonymous No.19213090]

>>19213031
I think there's part optical illusion, part I messed it up a bit when cutting, and part because the ear is more rigid than the rest

[Anonymous No.19213094]

>>19213079
sourdough with funny scoring probably

[Anonymous No.19213098]

>>19213049
Sweet, yes, rich, hm sort of. There's a lot of the outer layer between each pull-part but it's not very thick while below it it's only fluffy sweet bread dough. It's not much "worse" than a cinnamon bun with a lot of filling.
You can make it look more appealing by adding
white glaze but it sure doesn't need it for the taste.

If you've ever made cinnamon buns it's super easy. It's literally just balls of dough dipped in sugar and cinnamon which are stacked in a sponge cake pan.

[Anonymous No.19213109]

>>19213098
Doesn't look unappealing to me. Looks good!

No glaze or anything extra required

[Anonymous No.19213114]

>>19213079
It's rye fed sourdough which I believe was in a ratio of 70% strong bread flour, 20% whole wheat and 10% spelt. Slashing/scoring pattern is half the fun and exposes fresh dough which crisps nicely. Anything sourdough is pretty much the original bread humanity had until the 19th century.

[Anonymous No.19213125]

Attempt at something that reminds of baguettes but I think someone yelled at me it's actually very particular what's supposed to be called a baguette.

[Anonymous No.19213191]

>>19213125
Why didn't you score them the same?

[Anonymous No.19213196]

>>19213191
To specifically get them to look different. No other reason really.

[Anonymous No.19213199]

>>19213125
right looks quite good

[Anonymous No.19213547]

>>19213114
Amazing! Thank you

[Anonymous No.19213934]

Made sourdough breadbowls for my mothers birthday.

[Anonymous No.19213939]

>>19213934

[Anonymous No.19213947]

>>19213939

[Anonymous No.19214161]

Bros I can't get my sourdough started to smell clean and fruity. It doesn't smell bad but still a little hoochy and has that parmesan kind of smell to it. What should I change? It's been a couple months at room temp with changes / feedings. Been using only unbleached AP flour because I read it makes little difference.

[Anonymous No.19214223]

>>19213947
shit man, these are absolutely glorious.
amazing job.

[Anonymous No.19214308]

>>19214161
Months like that sounds pretty bad. I always feed mine at least 50% rye, there's a cheap mix of rye and wheat I usually use when not baking that much. I also keep it in the fridge to reduce feedings. 100% rye when it's time, it noticeably triples in volume rather than doubles with rye in my experience.
Yours might have gone bad but it's hard to tell just from what you write. Have you used it in baking a loaf successfully?

>>19214223
Many thanks friend. It's easier making round "boules" in my experience but I usually want "batards" for better slices when making sandwich bread. It's not quite the same when baking in a tin, I want that crunchy exterior.

[Anonymous No.19214343]

>>19213947
how much dough per bread bowl?

[Anonymous No.19214467]

>>19214161
>Been using only unbleached AP flour because I read it makes little difference.
I used all purpose, then (semi-)whole-wheat, then 50/50 whole-wheat and rye.
There was definitely a difference when I changed because my starter expanded way more.
Though I guess the difference could have been that the starter with all purpose flour is worse at keeping the gas rather than worse at producing gas.
Temperature make a huge difference too

[Anonymous No.19214609]

>>19214343
Unless I've completely forgot it should be about 1000g per bowl because I like em kind of big.
https://fgbc.dk/2giu
I can't imagine each being 500g right now.

[Anonymous No.19215006]

>>19211246
Thanks for the tips anon, gonna try to implement that.

[Anonymous No.19215097]

>>19213934
dat spring

[Anonymous No.19216330]

>>19205007
>What have you been baking lately? It's bread right?
Yeah, me and my gramps baked some bread.

[Anonymous No.19216370]

[Anonymous No.19216486]

I'm baking some banana bread with cinnamon and walnuts this afternoon. Gonna be lush

[Anonymous No.19216555]

Can someone help me with why my bread isnt working out?
The last loaf was the best by texture but it was very flat?
I've got loaf tins ive tried baking in but they end up dense?
I've tried doubling the yeast amount, and that lead to the best bread yet but still not great.
I kneed for the 10 mins it says.
I let it rise.
Help please

[Anonymous No.19216578]

>>19216555
Knead it longer.
Let it rise longer.
Maybe be mindful of the temperature when you let it rise, it won't rise as good in a refrigerated area.

[Anonymous No.19216584]

>>19216578
I've played around with the temp, and the rise time. How much longer should I kneed it? After 7 mins it changes in feel

[Anonymous No.19216874]

>>19216555
post your recipe and method in detail.

[Anonymous No.19216974]

>>19205667
very underrated

[Anonymous No.19217244]

>>19216584
Try doing folds every half hour for a couple hours before proofing. Try proofing for 24 hours in fridge. Try different flour. Try adding a little sugar for the yeast. Do them all for seperate doughs and you will figure out what difference they make and what works for you.

[Anonymous No.19217249]

these were on sale for $3ea so i bought four of them.
1. will it make any noticable difference on the final product considering i have poor baking skills and usually fuck up the dough in one way or another?
2. considering the massive sale price, do you think there is anything in here besides flour that may be old, or rancid?

[Anonymous No.19217251]

>>19217249
bought them for making pizza at home*

[Anonymous No.19217273]

>>19217249
It should be fine, I buy hundreds of pounds of flour from them every year and the quality is consistently high

[Anonymous No.19217285]

>>19205007
Does anyone know any good bread machine recipes?
I was gifted a bread maker for Christmas, and I've made a handful of loaves with it. They always come out... off. For example, I made the French bread recipe from the instruction manual, and I've been eating it and thinking, "this is technically bread." The texture isn't right, the flavor isn't quite what I'd expect, etc, even though it uses basically the same ingredients as it would if I made it by hand.
I feel bad. I was hoping the loaves would come out pretty good, and I want to be able to tell this person that it's worked out and I use it regularly.

[Anonymous No.19217310]

>>19217249
what's the best before date?
how high is the protein %? this is the most important thing about pizza flour

[Anonymous No.19217339]

>>19217285
That's just what bread machines do, lower quality loaves for slightly less work

[Anonymous No.19217349]

>>19217285
bread machines are useless. every dutch oven will be better, not just for crust (much much higher temp than a non stick bread machine obviously)

[Anonymous No.19217379]

Is it pronounced "scone" or "scone"?

[Anonymous No.19217390]

>>19217379
cram

[Anonymous No.19217410]

>>19217390
is this a tolkien reference

[Anonymous No.19217514]

bulking time

[Anonymous No.19217597]

cookey..

[Anonymous No.19217755]

>>19205007
I want to make bread with beautiful crust but I can't eat it because I don't have teeth

[Anonymous No.19218201]

My bread is exploding, it was only a quarter the size earlier.
Anyway, I think I made the dough too dry. Will make some flat onion and garlic bread with it tomorrow so I leave it overnight, see what will happen.

[Anonymous No.19218471]

I made mini baguettes, hope they taste good.

[Anonymous No.19218696]

>>19218471
cute bread

[Anonymous No.19218981]

>>19217310
>what's the best before date?
what in this product is subject to going rancid?

>how high is the protein %?
product contains 8.5 percent protein.

[Anonymous No.19219002]

>>19217514
Little too much flour on the dough when tucking the end during shaping, otherwise another typical loaf

[Anonymous No.19219168]

I made some 100% hydration sourdough ciabatta the other day. It was nice.

[Anonymous No.19219173]

I made some 100% hydration sourdough ciabatta the other day. It was great.

[Anonymous No.19219226]

>>19219173
looks tasty anon

[Anonymous No.19219233]

>>19219173
you're gross

[Anonymous No.19219277]

>>19205091
This is a nom nom nom photo

I don't even drink milk but for some reason I feel like a cold glass of whole milk would go good with this? Lol

I may make an exception if that thing was in front of me

[Anonymous No.19219288]

>>19205710
How do you eat these or what do you eat them with usually?

Like if it's adapted from a pretzel dough would you have similar compatibility with stuff like pretzels do? (like mustard, cheese, etc.)

[Anonymous No.19219293]

>>19213191
OCD anon detected hahah

[Anonymous No.19219386]

>>19219288
I usually end up eating most of it by itself since it's really tasty. Since I use milk in this dough it's a lot sweeter than a standard pretzel dough, so it's nice with sharper cheeses, salami, and would probably still be nice with mustard. I usually make normal pretzels, or small pretzel rolls with a more classic dough when I want to pair meats/cheese/mustard though.

[Anonymous No.19219487]

Made my first loaf today. Let it rise for 3 hours but when I tried to scoop the dough out of the bowl it deflated. It was too runny to shape so probably too much water or too little kneading. Still tasty, though.

[Anonymous No.19219489]

>>19219386
Could you post a pic of some of your normal pretzels? Sorry if you've posted them before

Would be curious to see them

[Anonymous No.19219495]

>>19219489
Posted a little while ago in the thread
>>19209646

[Anonymous No.19219503]

>>19219489
example of the roll style

[Anonymous No.19219504]

i'm gonna make pizza dough but how long do i knead it for? i'll be using a stand mixer.

[Anonymous No.19219523]

>>19219503
Would buy some of those if I saw you selling ahaha.

[Anonymous No.19219533]

>>19219523
kek, thanks man

[Anonymous No.19219629]

i get free, old bread from the foodbank. lots of high quality bread but its all mostly stale... then top it off, it sits in the sun for 15 to 150 minutes

[Anonymous No.19219631]

>>19219629
Any mold??

[Anonymous No.19220647]

>>19219631
occasionally or after the bread sits around for a while. usually the dry stuff like baguettes goes stale and wet stuff like foccacia bread would get moldy

[Anonymous No.19221362]

>>19221348

[Anonymous No.19221575]

How do I efficiently make sandwich bread with minimal effort? I have a KitchenAid stand mixer. I'm thinking making 4 pullman loafs at a time and freezing them. I figure the marginal effort for making another loaf is low so make as many as you can at once.

[Anonymous No.19222865]

>>19205007
>What have you been baking lately?
myself

[Anonymous No.19224434]

Bread

[Anonymous No.19225143]

>>19219629
You can save stale bread by brushing them with some water, wrap it all in a foil and put it in an oven for 15min on ~350f / ~180c.
I always do this for nice bread I've had in the freezer too long. It re-moisturizes but doesn't make it soggy.
Twice as fast in an air fryer.

[Anonymous No.19225149]

>>19221575
Making several doughs isn't the "problem" but having to bake 4 loafs one after each other for ~30 min each might be an annoying time sink. Unless it works for you to toss em all in at once.

[Anonymous No.19225154]

>>19219504

ok thanx for all the good advice. you guyz have been great.

[Anonymous No.19225165]

>>19225154
Pizz-a off.