/ck/ - Food & Cooking

[Anonymous No.19310898]

How do I make bread?

[Anonymous No.19310901]

>>19310898
You're basically fucked without a good oven desu, same as with really good pizza. In case you're looking for recipes, just google lmao. There are many kinds of bread with a different appeal to them, so just look for some type of bread you like

[Anonymous No.19310909]

Make bread? No need!

[Anonymous No.19310936]

>>19310898
in the oven retard

[Anonymous No.19310987]

>>19310909
no knead recipes are actually based

[Anonymous No.19310999]

>>19310901
this is horse shit
good ovens didn't exist until a few years ago in the grand scope of things

[Anonymous No.19311261]

>>19310898
don't fall for "it's just flour, salt, water", as your creation will be too bland to be edible. try making a brioche for your first loaf. it looks more complicated, but the extra ingredients just guarantee a result with good flavor.

[Anonymous No.19311285]

>>19310898
You already baked this bread. Congratulation!

[Anonymous No.19311316]

>>19310901
I circumvented my lack of a good oven by having a baking stone or steel sheet on the top and bottom rack. Just a normal baking sheet works in a pinch too. You just want to get that shitty spot burning heat to spread more evenly and things go much better. Also, by measuring the heat between the sheets you can adjust oven temps in a more stable way by compensating if it's too cold or hot.

[Anonymous No.19311359]

>>19311261
flour, salt and water
missing yeast will of course make your bread shit.

Also OP should start with croissant. It'll be funny.

[Anonymous No.19311370]

>>19310987
Knead your bread like a proper human being or whine endlessly about gluten intolerance.
>>19310999
It's the other way round. Good ovens existed for 1000s of years. It's the new ones that are shit.

[Anonymous No.19311551]

>>19310898
Chainbaker

[Anonymous No.19311621]

>>19311261
>too bland to be edible
>try making a brioche
We get it you're addicted to sugar

[Anonymous No.19311623]

>>19310999
>good ovens didn't exist until a few years ago

[Anonymous No.19312153]

>>19311370
tons of gluten forms in no knead bread. gluten starts to form automatically the moment water touches flour. that's literally the basis of no knead bread is letting the gluten develop by itself without kneading it to speed it up.

[Anonymous No.19312404]

Ended up following and online recipe. It didn't go that well...well visually at least, waiting for it to cool before I taste it.

[Anonymous No.19312423]

>>19310901
400C ovens are essential for great pizza (450C+ being better) but for bread all you need is 250-270C and every decent home oven can do that. all that matters is technique

https://www.youtube.com/@ChainBaker/videos

this guy is really good at bread baking

[Anonymous No.19312443]

just buy a breadmaker

[Anonymous No.19312477]

>>19312423
Nobody gives a shit what Italians think pizza is.

[Anonymous No.19312501]

>>19310898
The inside crumb should look like this.

[Anonymous No.19312505]

>>19312501
This is what happens when you pour in to much salt

[Anonymous No.19312510]

>>19312501
nice and doughy, just the way I like it.

[Anonymous No.19312525]

I make the white bread recipe from Joy of Cooking

[Anonymous No.19312563]

>>19311623
>in the grand scope of things
steam injected ovens with actual temp control not just a knob with numbers that don't correlate to anything

[Anonymous No.19313749]

there’s few things in life better than good bread fresh out the oven. This is some focaccia I’ve made from the americas test kitchen recipe. So fucking good

[Anonymous No.19314047]

i feel like people overcomplicate bread for themselves with sourdough which can be a bit of a time investment
you can cut corners quite a bit with it, ignoring things like autolyse and stretch and fold if you're in a rush. usually these days i just mix up 250g starter, 250g wholemeal flower, and 125g rye, knead it, and leave it to prove overnight before baking it in the morning

[Anonymous No.19314057]

>>19314047
>Nearly 50% leaven
>Proof overnight
You're joking right?

[Anonymous No.19314059]

>>19310999
It is a physical impossibility to have a perfect oven. One side is always going to be colder than the other.
People who complain are faggots.

[Anonymous No.19314089]

>>19314059
>He bought a consumer grade oven
Do you even bake?

[Anonymous No.19314293]

>>19314057
it just werks and produces decent tangy bread for the morning, i don't measure things too thoroughly though, i just try to keep up 300g starter and use around half to two thirds of it for less waste. certainly not what you'd do if you want a good airy crumb.
i used to follow these autistic recipes with an hour for autolyse, 4 stretch and folds over 2 hours, etc, but more often than not it just put me off making bread often, even if the taste is better. bread is more forgiving than most baking, you can get with nearly anything so long as you knead the dough well and let it rise for a while.

[Anonymous No.19315500]

>>19311359
>Also OP should start with croissant. It'll be funny.
Kek. Seconded

[Anonymous No.19315530]

>>19310898
you bake it

[Anonymous No.19315564]

>>19310898
Fool. Only He can do that.

[Anonymous No.19315816]

>>19310898
>pure carbs
>all converted into sugar
You don't make bread. Eat meat.

[Anonymous No.19315864]

I don't like to bake bread from scratch because I can never develop enough gluten for a proper loaf no matter how much I knead, and it always sticks to my hands and you're not supposed to keep adding more and more flour during kneading lest you ruin the hydration ratio of the bread.

[Anonymous No.19315901]

>>19315816
Post your gut, ketolard.

[Anonymous No.19315909]

>>19311551
This. Look him up on youtube. I learned so much about baking from him in just a couple months, that I don't even use recipes anymore. I just think about what kind of bread I want to make, do some quick math, and just make it.

[Anonymous No.19315981]

>>19315909
Which videos specifically would you recommend?

[Anonymous No.19316094]

>>19315981
Watch videos from his Principles of Baking playlist, and then try to follow some of his recipe videos. You'll gain the skills and knowledge very quickly if you absorb what he tells you.

[Anonymous No.19316164]

>>19316094
Thanks

[Anonymous No.19316171]

>>19315909
>>19315981
I worked at two bakeries for over three years and learned more from Chainbaker than anyone else

[Anonymous No.19316202]

Has anyone ever made a good loaf of bread using all purpose flour?

[Anonymous No.19316653]

this is somewhat off topic but is baking bread myself cheaper than buying sliced bread from the supermarket?

[Anonymous No.19316674]

>>19316202
Made a really good loaf the other night that was probably 95% AP/5% whole wheat flour. My poolish was too watery so I ended up supplementing it with with more white flour than I intended; easily the best loaf I've ever made.

[Anonymous No.19316707]

>>19316653
If your time is worthless

[Anonymous No.19317010]

breadmaker, I love my 2.5lbs of sourdough

[Anonymous No.19317017]

>>19316653
the quality of the bread will go over the comparable taste of cheaper breads and will be less expensive than premium breads

[Anonymous No.19317121]

>Illiterate retards from all over the world have been making bread for thousands of years, starting way before anyone ever had a single clue what the fuck yeast was.
>zoomers in 2023 can't figure out how to make it on their own, even with magical instant yeast and the power of the internet at their disposal
This generation deserves everything it's getting.

[Anonymous No.19317249]

>>19312501
This belongs in the food gore thread. Ew, I can imagine the mouthfeel and I'm about to gag. Wish I'd never bit into those early, awful, underbaked loaves of yesteryear.

[Anonymous No.19317250]

>>19315864
Use a mixer with a dough hook.

[Anonymous No.19317435]

>>19317121
>even with magical instant yeast
I wish

[Anonymous No.19317439]

>>19316653
Eh not really. But a) it's fun and b) if you do it right it will taste better than most breads

[Anonymous No.19317443]

>>19310898
It's rocket science

[Anonymous No.19317801]

>>19310898
you dissolve some yeast in lukewarm water or milk. you can add a small amount of sugar to this mixture if you want to give the yeast something extra to munch on. add the mixture to some flour of your choice. mix that together, add more flour or liquid, play around with the ratios. mix until there are no clumps of flour. flour your work surface, and beat the everloving shit out of your dough for 10-15 minutes. it should be tougher/more elastic by now.
now you put the dough in a greased bowl and cover it with a clean cloth or some plastic wrap. put the bowl somewhere warm, but not hot. let the yeast and gluten do their thing for 30-60 minutes. if all goes well, it's probably expanded by now. go put the risen dough in a breadpan, and slap that sumbitch in a hot oven and keep an eye on that fucker. simple as.

[Anonymous No.19317810]

>>19317801
if you want more flavour, instead of a blank slate, add some seeds to the dough before baking. for extra comfiness levels you can beat an egg with a few drops of water, brush that on top of the bread in the pan and sprinkle sunflower and sesame seeds on top before baking. pumpkin seeds are good too. you could sprinkle some seasalt or some herbs on as well if you feel like it.

[Anonymous No.19317840]

>>19310999
>checked
I recognize those buns...UwU..
Seems to be a concerted effort to destroy these boards lately--I mean moar than usual.
I think it may be because of the bleedover from /pol/. Not necessarily the poasters themselves, but the fucksticks trying to get ALL of it shut down.
Strange there's no 4plebs for /ck/.
seems like it would be a GREAT resource for recipes and webms.
>>19310898
There are always some decent Bread breads going on here--CTRL+F iz UR Friend .

[Anonymous No.19317847]

>>19312404
The only thing I see that is really wrong is it looks DRY.
Try using an egg wash or even just a milk wash(brushed on) just before baking. Butter works as well, as does half and half in a pinch.
If your dough gets too dry during baking, it won't expand correctly/well.
A valiant first attempt--How did it taste? How was your crumb? Moar pics?

[Anonymous No.19317891]

>>19317847
Crust was dry and felt kind of like a bread stick. The inside was nice enough, the recipe included some milk and it resulted in quite nice soft bread.

[Anonymous No.19317907]

>>19317891
Thanks for the pic Opie.
yeah, try the wash.
The loaves I posted were butter brushed, a lot of dutch oven bakers swear by them since they trap the steam for much of the baking. Then they leave the top off to finish.
a good olive oil or other not-sneed would be good too.
Don't give up--plenty of good videos to help you expand your expertise, and by the time you've baked your 100th loaf/batch, you'll be able to do it from feel alone.
Look into bakers percentages. it's not rocket surgery and you'll up your game considerably.
https://youtu.be/32FiQqTn6DQ

[Anonymous No.19317955]

>>19317907
Thanks anon. I remember my grandma coating her bread with something before putting them in the oven, I think it was egg so I might try the egg wash. Need to finish this loaf first though, I might do smaller loafs for a while so I can burn through them quicker.
>baker's math
Just watched that yesterday, it was informative. Also a general math trick, if you want to calculate the percentage of something you can just flip the equation around and you'll get the answer. For example 2% of 500g is the same as 500% of 2g, i.e. 5 times 2g which is 10g.

[Anonymous No.19318011]

yummy yummy

based.cooking/bread is the recipe I followed

[Anonymous No.19318075]

>>19318011
>based.cooking
° °
0

[Anonymous No.19318199]

>>19318075
luke smith is a great guy for hosting that

[Anonymous No.19318203]

>>19310898
Flour, water, yeast & salt.

[Anonymous No.19318506]

>>19317955
>checked
I've found it's good to thin the egg with either water or milk.
milk will give a deeper browning. Play around with it, it's just bread after all--What's the worst that could happen?(other than burning it)
>>19318011
>checked
Looks good anon.

[Anonymous No.19318923]

>>19317840
>a board that would actually benefit for a archive is the one without.
kinda go to show you that 4plebs isn't for us rather for feds trying to collect shitposter to use as political tokens

[Anonymous No.19318934]

>>19318506
i add water t my egg wash also a dash of salt which helps break down the stringy white stuff in the egg

[Anonymous No.19318941]

>>19311261
It is just flour, water, salt and yeast. Try a long fermentation or natural fermentation next time, dipshit.

[Anonymous No.19318959]

I made rye with a dark porter. Its pretty good but my camera sucks.

[Anonymous No.19318997]

>>19312501
why would you do this

[Anonymous No.19319003]

>>19311370
you can cook bread in a toaster oven

[Anonymous No.19319016]

>>19316707
Takes more time to go to the supermarket and buy bread than it does to make it
Plus you get to stay home and not go to the supermarket
Also your time isnt worth that much get over yourself

[Anonymous No.19319024]

How do I make a whole wheat bread?

[Anonymous No.19319027]

>>19319016
>Also your time isnt worth that much get over yourself
kek. Not to mention making bread and dough in general is actually fun once you get past the horrific mess and learning process of the first 2 or 3 times.

[Anonymous No.19319180]

Where am I going wrong with my sourdough? I like the crumb and taste but I can't get the skin right or good height. I usually do it in a dutch oven (non fan forced oven) 230C to start then drop to 210. 20 minutes with the lid on, 40 off. Right picture was playing around with 230C for the entire bake. Would using a breadpan help make it a tall loaf?

[Anonymous No.19319183]

>>19319180
Forgot my image

[Anonymous No.19319187]

>>19319180
>>19319183
how much are you kneeding? it's fucked up that you can both underkneed and even overkneed when it comes to height.

[Anonymous No.19319203]

>>19319187
Not at all really. I fold and stretch once and shape it after the first rise. Always feels like the second rise doesn't do it's job and the bread deflates but to be fair i do that in a metal bowl

[Anonymous No.19319234]

>>19319203
It could be too cold and just needs more rise time. I usually let mine rise in the pan to the shape I want them to be before I bake them. Also make sure the oven is preheated. You dont want to go in cold.

[Anonymous No.19319262]

>>19319180
you might not have enough tension in your final shaping so the bread blops out instead of fighting against the outer to push out in all directions including up

[Anonymous No.19319272]

>>19319180
looks like you need more hydration which will make kneading impossible so you'll want to switch to a cross fold method
https://youtu.be/6JQm2n4aVZc

[Anonymous No.19319909]

>>19318506
>he has a metal scooper
holy fuck, my stomach is intimidated. Please dont try my bread ! You dont deserve it, king!

[Anonymous No.19319931]

>>19318506
>>19319909
i use a old spackle scraper

[Anonymous No.19319995]

>>19310898
Poorly. Shape up.

[Anonymous No.19320033]

>>19310898
>How do I make bread?
I can get a large loaf of bread for $3, and then I slap some lard on it, and I've got a proper great depression meal.
I still can't believe people voted for Trump. He tried to start a war with Russia.

[Anonymous No.19320063]

Derailing slightly. Can someone explain to me why there are no bakers in the US? I unironically cannot find a single proper bakery (meaning one that isn't a mexican pastry store in disguise) in my entire city of several million.

[Anonymous No.19320069]

>>19320063
>Can someone explain to me why there are no bakers in the US?
Are you mentally and physically retarded?
How do you think stores in the USA can have things like bread if there are no bakers?

[Anonymous No.19320078]

>>19310898
I made bread once. I learned mostly with this>>19311551

[Anonymous No.19320099]

>>19320063
you not east coast? because i have my choice of French bakery, Italian bakery, Jewish bakery and just bakery bakery

[Anonymous No.19321655]

>>19320069
he said proper. if you're happy with store-bought bread stay that way
all i have are koreans but they do alright

[Anonymous No.19321664]

>>19316674
You don't need a poolish. You watch too many youtube bakers who have no experience outside of large-scale production.

[Anonymous No.19322061]

How do I stop dough from sticking to my hands like crazy? I'm trying out making a 65% hydration dough and it sticks to my hands like a motherfucker, I was able to knead it with some effort but when I compare it to chain baker's example of kneading a 65% dough it doesn't stick to his hands at all.

[Anonymous No.19322269]

>>19322061
Fart on the dough and your hands too

[Anonymous No.19322338]

>>19310898
Love me fresh bread

[Anonymous No.19322383]

>>19310898
>How do I make bread?
In my personal experience?
Bread is a myth.
"Rising" is not a real thing.

[Anonymous No.19322455]

Second baking attempt, this time using some chainbaker advice. Made a smaller loaf so I'll use it up faster and coated it with water. Made 2 big mistakes, one is keeping it in the oven too long (I think), because the light inside the oven made it seem paler than it was. It wasn't until I used a flashlight to investigate that I noticed it was brown and probably had been for some time.
The other fuckup was not using baking paper and just dusting a glass bowl with flour, it resulted in the bun sticking to it and a piece tore off.
Still at least this one looks like a proper bun and didn't cleave itself in two. Will report back with the taste, probably tomorrow.

[Anonymous No.19322481]

>>19319003
Dutch Oven stuck inside a Toaster Oven is a Japanese thing because none of them have gas and none of them have full size ovens in their shoeboxes.
It's not ideal. When they get gud they tend to buy commercial grade, many thousands of dollars, electric ovens to replace their amateur setup.

[Anonymous No.19324370]

>>19320078
You can't fool me, that's a cardboard box

[Anonymous No.19324484]

>>19310999
>good ovens didn't exist until a few years ago in the grand scope of things
And neither did good bread.

[Anonymous No.19324887]

my dough is too sticky when I go to knead it. what am I missing here? should I add more flour? webm unrelated.

[Anonymous No.19324941]

>>19324887
You gotta give it 10+ minutes to see if it gets better with hand kneading. If it's very non-sticky from the start you're using way too much flour. Let it stick to your hands and table, knead that shit anyway. If it's a horrible soppy mess after 10 minutes of vigorous kneading you've used too much liquid and can try to add more flour to save it. Gotta give it more time kneading so don't just dump a load into it and expect it to solve itself right away. Add a little flour at a time.

[Anonymous No.19325507]

>>19324887
Avoid it if you can help it. Pro tip for getting it off your hands, speed. Rip it off quickly and it usually won't leave too much residue. Still your hands will probably be a bit messy.

[Anonymous No.19325803]

>>19310898
>How do I make bread?

anon, I use the basic bread recipe from Jamie Oliver's first book. It's a 50/50 mixture of plain and strong flour and it works most of the time - I think he learned to make bread from Gennaro Contaldo so you know it's not shit.
Start with Focaccia - your oven is shit so turn the bread 180 after fifteen or so minutes to get it evenly brown and crisp.
I use the focaccia recipe technique from Marcella Hazan's Esstentials of Italian Cooking.
Nothing is better than a pot of fresh coffee and some salty focaccia - I'm a fat cunt because of it.
It's piss easy and addicting.

[Anonymous No.19327474]

>>19324887
You can go up to about 85, 90% hydration (that is, 90g water for every 100g flour) before getting too sticky in my experience. Depends on your flour, naturally -- whole wheat is harder to get strength from, bread flour makes it easier to develop dough strength; but 90% is about what I find with my AP flour.

My usual method to deal with high hydration dough is to:
1. Mix the dough together (duh)
2. Rest, about 30 minutes, waiting for the flour to hydrate. It is ridiculous how much easier it is to knead after a rest.
3. Slap and fold is very helpful for wetter doughs, see: https://www.youtube.com/watch?v=9LXcchONCwg
The dough will still stick to things, but this matters less for slap and fold. To note, sometimes your dough will start to look good then fall apart. If this happens, it's because you stretched the gluten too far and it broke -- but if you continue to knead, it will eventually come back together, stronger.

[Anonymous No.19327673]

>>19310898
Perfect bread:

Yeast in bowl of water add alittle salt and alittle sugar + good amount of olive oil. Let sit for a few hours in the frigde. Mix flower in, keep your hands wet. Make sure the flower mix is well hydrated. Have it sit 4 hours for autolyse and have it sit 1-2 days if you want more flavour. Pull and strech the dough by it's own weight and do this in crossovers. When ready to bake, put dough neatly in an oiled casserole or dutch oven and spray/drip water on the surface of the dough. Preheat the oven to 255 Celcius and bake for 10-20 mins depending on the amount of rise you want. Lower the temperature to 230 C and take off the lid/cover of the dutch oven/casserole. Let the surface scorch into a light crust for 15-20 mins depending on size of the bread. When you done the bread should be making a soothing sizzling/crackling sound when cooling down.

[Anonymous No.19327761]

>>19310898
this is how i do it

[Anonymous No.19328061]

Fuck you faggots, you turned me into a bread autist
>Go to restaurant with wife regularly, they give us complementary baguette-style chunks of bread in our country
>I now always inspect the quality of the bread and make comments about its hydration levels or inadequate kneading, often talk dismissively or praise it for its quality or imperfections.
>Wife's friends find this distracting and possibly rude, think I'm talking dismissively about the main dishes at the restaurant due to focusing on the bread
>I'm just really into baking and brewing and admire good work when I see it, and criticize imperfect work when I notice it

[Anonymous No.19328073]

>>19327761
holy shit, just pop the oven light on and do the rising in the oven... 6 hours just to get to the final rise is just plain stupid.

[Anonymous No.19328186]

>>19328061
They aren't even trying so it never triggers my baketism about such factory rush products.

[Anonymous No.19328188]

>>19328073
it normally takes me 2 hours total but longer slower colder rises make much better tasting bread
12 hours is ideal

[Anonymous No.19328339]

>>19310898
Chainbaker

[Anonymous No.19328708]

>>19310898
I've stopped even using a recipe. It's not hard. We've been doing it for thousands of years, it's a staple. That is if you identify with the human race and not some kind of "social creature". What is hard is getting dough like you've pictured, or something very light and fluffy for a Japanese sandwich, or a particular pastry. I just find my recipe-less breads to be attractive, if a little dense. But I'm using stoneground, wholewheat four, which itself is a nice flour, and that makes a huge difference. It's about 5x the price of regular flour.

[Anonymous No.19329680]

Some tips:
Buy a pizza steel, it's worth it.
No kneed is fat easier than anything else, the catch is MINIMALLY handling the dough. 3-4 folds and LEAVE IT THE FUCK ALONE!(until the next fold)
Water temperature matters if you're using yeast.
If you're using baking powder, get the double acting shit.
Whole wheat is a trap. Use bread flour for everything including tortillas and pizza.

[Anonymous No.19329726]

Ah nice. A bread thread. I made this sourdough using advice from a thread a couple weeks ago. Turned out to be my best so far.

[Anonymous No.19329796]

>>19329726
Damn, looks nice

[Anonymous No.19329880]

>>19328188
>>19328073
Technically this was pizza not bread, but I made some last week and the dough I left in the fridge for one more day tasted way better. It was the same batch (700g four 500ml water.)
The extra ferment time is worth it if you have the ability to plan ahead.

[Anonymous No.19329928]

>>19310898
>How do I make bread?
Equal parts flour and water with a pinch of yeast. Mix and leave covered overnight. Add salt and additional flour until it feels good, don't knead it, let it rise for like 3 hours, folding and stretching it every 30 minutes for the first half of the rise. Heat up the oven, let it rise once more then just fucking yeet it into your oven on a baking sheet, pizza stone or into a Dutch oven.

Alternatively, make an Amish sweet bread which you can knock out in like an hour or so (not counting baking). It's sweet and fluffy.

[Anonymous No.19329985]

>>19329796
Thanks anon.

[Anonymous No.19330041]

>>19310901
Incorrect. The best bread I've ever eaten is the sourdough I make in my shitty ass condo oven that BARELY makes it to 450 degrees.

[Anonymous No.19330048]

>>19330041
Damn that's beautiful anon.

[Anonymous No.19330708]

>>19317810
any fats you add to your bread?

[Anonymous No.19330724]

>>19318199
luke smith is pretty good
based.win

[Anonymous No.19330728]

>>19318959
>dark porter
ah nice, beer bread. got any recipes?

[Anonymous No.19330757]

>>19329726
link to bread thread??
>captcha: PPAWW

[Anonymous No.19331309]

Does rubbing your sweaty balls on flour increase the speed with which sour dough starter develops?

[Anonymous No.19331315]

>>19331309
Only if it adds yeast. Only yucky women have that down there.

[Anonymous No.19331351]

>>19331315
>harvest woman yeast from public toilet
>make sourdough
>can now eat pussy every day

[Anonymous No.19331710]

113g starter, mix with 340g water, stir in 567g flour and 21g salt, knead for 30 seconds until dough forms, sit at room temp covered for 12-24hrs until doubled

Shape into loaf, rest loaf 2-4hrs, preheat oven and Dutch oven to 500 degrees for 1hr, score dough and drop dough in Dutch oven, drop oven temp to 425 degrees, bake 30 minutes covered then 15 minutes uncovered

I've spent years trying dozens and dozens and dozens of recipes. Ultimately this is the one I've settled on. It's the perfect nexus of no-knead laziness with intense sourdough flavor.

[Anonymous No.19333339]

Bread 3, looks good, hope it also tastes good. A bit of flour adds a lot to aesthetics.

[Anonymous No.19333655]

Why do people say bread are empty carbs? It has an okay amount of protein, after all, it's still wheat

[Anonymous No.19333950]

>>19333655
The big potato, rice, and pasta cartels came together and collaborated on an elaborate guerella marketing campaign that was aimed at denigrating bread as a somehow inferior, unhealthy carbohydrate. They did this because bread was exploding in popularity after the industrialization of bakeries in the 19th century and they feared that they'd be rendered irrelevant in favor of bread.

[Anonymous No.19333967]

This thread makes me feel much better about my bread baking

[Anonymous No.19334634]

Bread makes you fat

[Anonymous No.19334699]

>>19334634
Bread stops you from getting colon cancer.

[Anonymous No.19334851]

>>19330724
>>19318199
Luke just kinda ripped off a bunch of /g/ content and made user-friendly Youtube videos about it, but props to him for making it accessible I suppose.
Although it is absolutely wild that he has spent so much time and effort in that space and still (afaik) does not know anything about software. Like he writes bash scripts and edits .config files but has never bothered to learn anything about programming?

[Anonymous No.19334854]

>>19310898
You need to season it.

[Anonymous No.19335891]

>>19312501
Crusred gluten. Protein bread.

[Anonymous No.19335902]

>>19334851
he may just avoid posting about it due to saturated markets on the topic.

[Anonymous No.19336177]

How to enjoy bread without getting fat?

[Anonymous No.19336185]

Is there even a reason to eat bread if you arent some emaciated 3rd worlder who has trouble accessing food?

[Anonymous No.19336198]

>>19336185
It's delicious

[Anonymous No.19336210]

>>19310901
You could bake bread over a campfire with a dutch oven, the thing that makes bread good or shit is the amount of moisture while baking, which is why commercial baking ovens inject steam into the oven, dunce.

>>19310898
Start with actual bread flour, which means protein content of 12% or more.

Easy bread recipe:

75% hydration - meaning 12oz water to 16 oz flour or 24 oz water to 32 oz flour. I do 1 packet of yeast per 1lb of flour, fuck everyone who scoffs at this, keep your sourdough starter bullshit off the table until you can actually bake.

Make sure your water is ~105 deg.
Add salt, I do a tablespoon per pound.

Add whatever herbs you want when dry, do 3 45 min rises, flour it all over for the last rise so it doesn't stick to the pan and preheat the dutch oven in the oven.

Throw your dough in, bake for 40 covered, uncover and toast for 10-15. You're suppose to let it cool before you eat it, but that will never happen.

Odds are you will fuck it up a number of times, if you want to make sure it doesn't stick to the pan, use parchment.

[Anonymous No.19336361]

>>19336210
>recommending 75% hydration to a beginner
Why do you hate anon?

[Anonymous No.19336505]

>>19336210
I think this is a little complex for a beginner. Something like the no-knead breads on tiktok are better to start someone off with, or a soda or beer bread. Real simple. A lot of newbies don't have thermometers and dutch ovens.

[Anonymous No.19336591]

>>19310898
Bread bros. Im getting back into making bread. Bought some wheat kernels online to make my own flour.

Ive done it a few times with the improper type of wheat with decent success so I am eager to see how it goes with the right type of flour. Home made flour is so accessible and cheap if you have the right equipment to process it that I'm planning on using it for all of my baking here on out.

Picrel, bread I made last weekend

[Anonymous No.19336635]

>>19328186
>baketism
lmao

[Anonymous No.19336873]

>>19336591
Looks nice, gl with the wheat. My grandma did basically the opposite where she'd grow her own wheat but then after harvesting and drying it take it to a mill and essentially get a line of flour credit.

[Anonymous No.19336904]

>>19336873
Nice. If she was getting it milled there then it would have still been very fresh, which is the main reason I bother with milling my own flour. The flavor is a lot deeper, kinda nuttier/wheatier

I figure if Im going to eat something I might as well try to make it as low process as possible and Im tired of cooking rice every day. A loaf of bread will last me arpund a week or more

[Anonymous No.19336957]

To make bread, use a pot of flour on a water source (or a container with water like jug of water) with it to create bread dough. Use the bread dough on a range to get a loaf of bread. Fires do not work.

[Anonymous No.19336970]

>>19310898
I dissolved 12g of yeast and sugar in 180mL of warm water, then sift in 300g of flour and 6g of salt in then let the stand mixer beat it for 8 minutes with a dough hook.
Then I baked it at 375F in a cast iron skillet after letting it proof.

[Anonymous No.19337636]

>>19336591
Update on the bread. Milled the wheat twice, made the first of the two preferments

[Anonymous No.19338639]

Do whole wheat flour require more or less hydration than white wheat flour?

[Anonymous No.19338834]

>>19336957
Man that's some nostalgia

[Anonymous No.19338865]

I can't make bread no matter how much I try. shit is too hard

[Anonymous No.19338878]

>>19338639
Whole wheat typically requires more hydration

>>19338865

What do you think youre doing wrong? I suggest getting bread flour and seeing if that improves your situation.

[Anonymous No.19339351]

I just finished ChainBaker's easy white bread. I didn't take a picture because it came out embarassly bad. The crust came out very hard and the bread crumbles when I try and cut it. From what I read, my problem stems from not kneading the bread enough.

How do I know when the bread is kneaded enough?

[Anonymous No.19339368]

>>19339351
windowpane test, stretch it and if the shape holds as it gets thin enough for light to permeate it, with no tears, you're golden

[Anonymous No.19339926]

At what temp should you be baking bread?

[Anonymous No.19340035]

>>19339926
Depends on the bread but 425 f is a good middle ground

Get a food thermometer and bake til the internal temp hits 200f

[Anonymous No.19340152]

I'm making sourdough using this recipe: https://www.seriouseats.com/how-to-make-sourdough-bread
It's working nicely, I'm experimenting with putting various stuff in the dough (other flours, walnuts, figs, cheese, chorizo...) but when I'm trying to make another form than a vaguely round/oval loaf (like foccacia for example) it rises way less and it's too dense.
Basically how do you shape sourdough without losing the gas? For yeast you can flatten it and it will rise with no problem after, but that's not the same with sourdough.

[Anonymous No.19340181]

>>19339368

Every time ive followed a recipe I could never get this result and Ive kneaded the dough my hand for upwards of 30 minutes and in a stand mixture forever.

The only thing is I couldnt get my yeast and warm water mixture to be as bubbly and active as I've seen in some video.

Any suggestions will help, and I have already fucked myself.

[Anonymous No.19340195]

>>19312525
racist

[Anonymous No.19340239]

>>19340181
what type of flour are you using? AP or otherwise low protein shit doesn't work that well

[Anonymous No.19340261]

>>19340239

Ya AP flour, what would you suggest? (American on the east coast in rural South area.)

[Anonymous No.19340263]

>>19340261
Just get bread flour.

[Anonymous No.19340278]

>>19340261
White Lilly

[Anonymous No.19341442]

>>19340261
get a high-protein flour like bread flour or whole wheat flour.

[Anonymous No.19342243]

>>19340261
High protein/bread flour means at least 12g protein per 100g. If it's 10 or lower it's not glutinous enough to hold strength when stretched thin.

[Anonymous No.19342246]

Should I use low protein flour for stuff like cinnamon buns or is that only for cookies and "harder" stuff? Would AP flour make sweet bread doughs with lots of fat kind of hard when baked or am I just mistaking something?

[Anonymous No.19342281]

>>19342243
the KA stuff I use is 13.8, great for wet cakes as well as bread.

[Anonymous No.19342377]

>>19342246
If its yeast rising generally you'll want to use bread flour. You can use all purpose in some instances like focaccia.

Cinnamon buns typically are yeast risen. If you don't know what kind of flour to use, reference a recipe

[Anonymous No.19342535]

>>19321655
>all I have are koreans
Tous Les Jours and Paris Baguette?

[Anonymous No.19342537]

>>19310898
You? Badly
Me. Well.

[Anonymous No.19342564]

>>19336505
>TikTok
I suppose you own an air fryer

[Anonymous No.19343266]

>>19342564
I do not.

[Anonymous No.19343305]

I like to make bread but it it's never pretty.

[Anonymous No.19343554]

Make urself a sourdough starter. Trust me bro

[Anonymous No.19343881]

The quality of flour makes a huge difference.

[Anonymous No.19345131]

>>19343881
oh yeah?

[Anonymous No.19345159]

>>19345131
yeah

[Anonymous No.19346454]

>>19336591
what do you use to grind? The stone grinders seem expensive

[Anonymous No.19346460]

>>19346454
Vitamix blender then spice mill

[Anonymous No.19346464]

>>19317840
>>19318923
Warosu

[Anonymous No.19346771]

I love Pumpernickel how do i make it

[Anonymous No.19347329]

Fourth bread, the nicest by far. Had a proper bread basket for it so it had a loaf shape instead of just being a blob, baked at an actually decent temperature in a dutch oven.

[Anonymous No.19347335]

>>19310898
Get a copy of either "Beard on Bread" or "The Tassajara Bread Book", or get both. Best beginner's recipes I've run across. Beard especially takes time to teach the newb how to do it.

>they're both widely available free on ebook sites

[Anonymous No.19347400]

>>19310999
>>19324484
food was basically inedible until like the last 30 years lmao.

[Anonymous No.19347537]

>>19312501
how do you even do that

[Anonymous No.19347995]

>>19312501
Lmfao is that cheese?

[Anonymous No.19348872]

>>19334634
BREAD MAKES YOU FAT?

[Anonymous No.19349400]

>>19312505
>>19312510
>>19317249
>>19335891
>>19347995
>>19318997
>>19347537
It's not mine, I saved it from a thread a few years back. The OP said the yeast went bad. Here's the thread in question, it's a pretty funny read.
>>17314316

[Anonymous No.19349405]

>>19348872
no. overeating makes you fat.

[Anonymous No.19350852]

>>19319024
Step 1 is using more water than you're used to. You want at least 85% hydration. The bran of the whole wheat sucks up water like a sponge. Step 2 is accepting that it simply won't ever get as stretchy or as light and fluffy as a white loaf of bread. That's just how whole wheat is. Keep this in mind when kneading it. Step 3 is not overkneading the dough. Because it's denser and stiffer than white flour dough, you're not ever really gonna get the kind of exaggerated windowpane test that all of the baking websites tell you to look for when kneading. You will overknead the dough if you keep going until you see it. Overkneading is also easier to do with whole wheat than with white flour because the bran is looks like a microscopic needle and physically cuts the gluten strands if you work it too hard. Knead until the dough gets nice and firm, and holds it's shape in a smooth, tight, ball, and then stop.

[Anonymous No.19350898]

>>19340261
King Arthur bread flour or King Arthur whole wheat flour are the GOAT

[Anonymous No.19350918]

>>19339351
I just tried the same recipe this morning. I kneaded for 6 minutes or so like he says. I did only fold once, not sure if i should have done more before the last rise.

[Anonymous No.19351093]

>>19310898
Only sourdough is real bread, anon.

[Anonymous No.19352418]

>>19310898
Should I buy a baguette/loaf peel or can I just go to the hardware store and buy a long thin board?

[Anonymous No.19352469]

I followed Kenji’s low knead method and I get great loafs

[Anonymous No.19352478]

DIY bread is awesome but I'm the type of guy who ends up with bits of dough stuck in all his clothing.

[Anonymous No.19352549]

>>19352478
Wear an apron

[Anonymous No.19352554]

>>19352549
I will literally get dough on my ass.

[Anonymous No.19352729]

>>19352554
How, stop wiping dough on your ass

[Anonymous No.19352739]

>>19352729
Don't tell me how to live.

[Anonymous No.19353074]

Anybody have experience with pic related?

[Anonymous No.19353392]

>>19350918
How did it taste? My failed loaf was extremely salty. Didn't know if that had something to do with me or it was just the recipe.

[Anonymous No.19353424]

What is it called when you use 100% of the water in a dough as preferment? Thinking about making a 100% water preferment 12hr overnight then adding in the rest of the flour in the morning to make some 'quick' bagels.

[Anonymous No.19353994]

what can possibly go wrong

[Anonymous No.19354006]

>>19310898
flour
water
sugar
year
water
egg-whites for washing/forming a crust in the oven

anybody who suggests any other ingredients is a whiteoid pride-month Anglo f*ggot

[Anonymous No.19354008]

>>19354006
yeast* ffs

[Anonymous No.19354012]

>>19353994
Guessing he used way too much salt

[Anonymous No.19354018]

>>19310898
>How do I make bread?
Mix together flour, water, yeast and a little flavouring (aka honey, sugar, salt, oil). Kneed. Let it rise, covered until doubled. Shape into a loaf. Let it rise again. Cook in a hot oven until done. You tap on the loaf to tell if it's done.

In general a longer, cooler rise makes a better bread then a hot fast rise.

[Anonymous No.19354162]

>>19354012
no bro he used two year expired fucking breadmix

[Anonymous No.19354658]

>>19319183
>>19319180
Looks like my first loaf of 'dough
Are you over proofing perhaps? I find it's best to bake before the final rise "peaks" if that makes sense.
If it doesn't rise at all after shaping (should take an hour or two) one possible reason is your starter wasn't ripe enough or too ripe. You can take a sample and put it in water to test: if it floats, it will make bread.
Make sure both the oven and dutch oven are crazy hot and thoroughly preheated to maximize oven spring.
Otherwise more hydration. For a white flour I usually sit at 77-80% and 2% salt.
It's got to be one of these variables. Try some small tweaks and make note of what gives you desired results.

[Anonymous No.19355204]

>>19354162
Oh didn't notice lmao

[Anonymous No.19355230]

>>19311285
I had a dream a few nights ago that I was surrounded by people that kept repeating Congratulations.

It was actually really nice.

[Anonymous No.19355231]

I'm tempted to get a bread machine so I can be lazy and have something to eat pretty much whenever I want. Also, even white sliced bread costs $5 a loaf (minimum) where I live.
I think if I can make my own bread, and get about 10 pounds of lard, I should be good for awhile.

[Anonymous No.19355266]

>>19320063
Car culture kills stuff like local bakeries

[Anonymous No.19355354]

>>19342535
yes

[Anonymous No.19355364]

I follow this recipe. It gives very soft, bouncy white bread.

350g strong white bread flour
210g warm water
7g yeast
8g sugar
5g salt
15g oil
Mix it to a dough ball, let it rise til triple size
Take it to a floured surface, knead again until smooth in appearance
Shape to your liking (eg ball, oblong) and transfer to your baking dish, tray, whatever
Let rise again until triple size
Bake on a high heat, 30-40 minutes,

Soft but doesn't break to bits when slicing. Can also be a pizza base (pan pizza). Very easy.

[Anonymous No.19355843]

>>19319024
200g wholemeal
300g 00 flour
2 tsp yeast
2tsp salt
Around 300ml water lukewarm

Put 100ml of the water in a smallish pot with a tiny bit of sugar. Stir then add 1/4 tsp of yeast. Stir then add 100g of the00 flour. Stir then cover and leave it for 8 - 10 hours.
Put the 400g of both flours in a big bowl, add the salt and stir. Add a tiny bit of sugar to the remaining water, stir a little then add the remaining yeast and stir. Add the water mixture to the flour mixture and stir it a but, then add the prefermented sloppa to the main mix and stir till its coming together.
Turn the mix out and start kneeding. You kneed for 20 minutes exactly. If around the 10 minute mark the mixture is extremely sticky then add around a tablespoon of flour and kneed, keep adding flour if its still very sticky until its coming together as a firm ball.
If around the ten minute mark the mixture is feeling too dry (stiff, crumbly) then add small amounts of water, kneeding between each time, till it becomes pliable and stretchy.
Once the dough is ready, put it in an oiled bowl and cover for atleast an hour, till its doubled in size.
Get it out, depuff it and stretch the sides over then put it back in the bowl. You can do this atleast four times if you can be bothered.
On the final stretch, dust it with flour and let it rise so its like 1/3 in size, during this time heat your oven to 215C with a dutch oven pot inside, then cut a cross on top of the loaf. When the oven is ready, get the pot out, put some wholemeal flour in it then the loaf in it. Put the lid on and bake for 30 minutes then remove the lid, turn down to 200C and bake a further 10 minutes.

The temperature and humidity of your room will effect the rising times and wetness of the mixture, as its summer here my mix rises fast so i put it to do the main rising in the fridge overnight and then bake it in the morning for lunch. The preferment is 100% worth it, way better flavour and texture.

[Anonymous No.19355857]

>>19354006
>Sugar
>Egg whites
Retard

[Anonymous No.19356401]

How am I looking fellow breadfellas
>>19317847
NTA but I took your recommendation and tried brushing on some Kerrygold butter on my sourdough prior to baking, pic related
Can't believe I hadn't done this earlier. Probably the 2 tastiest loaves I ever dun made.

[Anonymous No.19356412]

not very pretty, but it does taste good.

[Anonymous No.19356758]

>>19355843
Way too complicated with the yeast. What's the point. No offence.

[Anonymous No.19356891]

>>19356412
really looks like it. very much want.
>>19356401
beautiful. what a crust

[Anonymous No.19356964]

>>19356758
It sounded like yudane at first but thats done with boiling water to gelatinize the starches. Maybe it has a similar effect regardless?

[Anonymous No.19357219]

Freshly baked Hawaiian Bread. Bought a bread machine.

[Anonymous No.19357466]

>buy new yeast at store
>get home
>test it
>it's dead
i feel scammed

[Anonymous No.19357486]

>>19357466
If you can't see the yeast wiggling in the container, it's no good.

[Anonymous No.19357487]

>>19333967
based pistolet enjoyer. Those look great

[Anonymous No.19357565]

>>19357219
recipe? never seen a giant roll

[Anonymous No.19357592]

I want to make Russian Black Rye, wat do?

[Anonymous No.19358972]

>>19357592
Chainbaker has a video for it I think

[Anonymous No.19359050]

From yesterday, been cold fermenting in the fridge. About to start the bake. Hoping for good oven spring.

[Anonymous No.19359063]

>>19356758
>>19356964
What the fuck? Its clearly a preferment. Like a Biga or a Poolish. How do you know what yudane is but not what a preferment is? Its a long slow ferment of a portion of the dough for the purposes of building flavor. Personally i think you could just cold bulk fermentation the entire dough instead but whatever works best for you.

[Anonymous No.19359160]

>>19357592
Google borodinsky bread recipe

[Anonymous No.19359412]

my sourdough is too sour :(

[Anonymous No.19359594]

>>19359050
Going from the basket to the hot steel.

[Anonymous No.19359600]

>>19359594
Looks good but crumb is essential to see if quality.

[Anonymous No.19359608]

>>19359600
Pretty much perfect for my preference, great!

[Anonymous No.19359627]

>>19359608
Bugger number two had a decent ear but I scored it at a too small of an angle.

[Anonymous No.19359773]

>>19359412
This is actually a problem you can have and remedy. Shorter room temp bulk rise with less starter and slightly longer cold ferment would help temper the taste sourness. Don't wait for it to come to room temp before baking it.