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/ck/ - Food & Cooking

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19372222 No.19372222 [Reply] [Original]

>be me
>be baking rye bread
>wrap bread in tinfoil after having em in the oven 200 degrees 10 minutes and slathering em in syrup
>put braed 6 hours in the oven 125 degrees
>bread comes out
>so hard on the edges that you could go at it with a angle grinder and create a prison shank
>inner parts good
what do? did i make the bread too thin? i made it about 2.2 cm high, do i need to make it properly round and like 7 cm thick to avoid it becoming hard as rock?
pic rel, tasty as fuck tho

>> No.19372427

I think the 6 hour bake time might have something to do with it. Just a hunch. Maybe you should try a shorter cook time and increase the heat above that of a warm window sill. I can tell you're really smart-- you'll figure it out.

>> No.19372543

>>19372427
6 hours is what you do for this bread. but im gonna try like 4-5 hours next time without the fan on. coupled with some water in a pot inside the oven for moisture. wish me luck!

>> No.19372564

>>19372543
bread baker here, 6 hours is absolutely retarded and will make your bread dry, absolute max bread will take probably 2-3 hours and thats at like probably 200c or so, even that would dry out a loaf pretty bad

Also yes, you will 100% want to make your dough thicker, unless you're making a rye foccacia, you have it way too thin to be able to bake and have any hope of it coming out like normal bread, especially when you're baking it so retardedly long

>> No.19372623

>>19372564
dang. 6 hours is what the recipe says, what are they thinking lmao

>> No.19372631

>>19372623
most ppl who aren't bakers are generally pretty shit at baking and dunno wtf they're doing or their oven temp is horribly out of calibration and they never noticed

Like even most bakers are shit at baking and dunno wtf they're doing

>> No.19372657

>>19372623
>6 hours is what the recipe says
Post it

>> No.19372696
File: 109 KB, 657x1014, 1625266088648.jpg [View same] [iqdb] [saucenao] [google]
19372696

>>19372543
>6 hours is what you do for this bread
clearly not, because that's not what you got anon

>> No.19372742

>>19372623
Lmao this guy included the proof time in his cook time
>>19372657
I’m calling it

>> No.19372746

>>19372543
>6 hours is what you do for this bread
My sides.
Imagine pulling that out of the oven and still having this much confidence in your reading comprehension.

>> No.19373323

>>19372657
>>19372696
>>19372742
>>19372746
https://www.aland.com/artikel/alandskt-svartbrod-en-lang-och-karleksfull-tradition

>> No.19373356

>>19373323
The recipe outright says you need to keep a pot of water in the oven for the entire duration.
Otherwise you won't get black bread, you'll get hardtack.

>> No.19373365

>>19373323
Did you read what the recipe says after the 6 hour part?
Tbh 6 hours seems kinda crazy but I've never had this specific style of sweet rye bread. Also many (probably less traditional) recipes say something like 20 mins at 200C.

>> No.19373366
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19373366

>>19372543
>6 hours is what you do for this bread

>> No.19373455

>>19373365
>>19373356
what kind of pot of water would work? just a cermaic 1 liter one? also i use google translate.

>> No.19373487

steam first until the dough rises, then bake for crust

>> No.19373500

>>19372543
did you convert between F/C correctly?

>> No.19373546

>>19372222
Dubs

>> No.19374097

>>19373455
Ceramic or metal shouldn't make a difference. You may have to check and refill the water if the level gets low.
Also, you have taken into account that all temperatures in the recipe are in degrees Celsius, yes? Some anon thought they were in Fahrenheit and I just want to make sure.

>> No.19375574

>>19374097
yeah it's celsius.