[ 3 / biz / cgl / ck / diy / fa / ic / jp / lit / sci / vr / vt ] [ index / top / reports ] [ become a patron ] [ status ]
2023-11: Warosu is now out of extended maintenance.

/ck/ - Food & Cooking

View post   
File: 198 KB, 778x538, round bread.jpg [View same] [iqdb] [saucenao] [google]
19390283 No.19390283 [Reply] [Original]

Do you fork your bread into any special patterns before putting it in the oven? I usually just mark it in 4 places like the spokes in a wheel to make breaking it into 4 pieces faster.
pic rel

>> No.19390287

i don't bake bread or really cook anything at all

>> No.19390288

What a sad thing to call that bread..

>> No.19390301

>>19390283
nice hardtack

>> No.19390334

>>19390283
Why do you suck so bad faggot?

>> No.19390409

>>19390301
>>19390288
it's 100% rye

>> No.19390416
File: 43 KB, 719x480, c8zletbqq5i51.jpg [View same] [iqdb] [saucenao] [google]
19390416

>>19390283
8 pieces is industry standard

>> No.19390427

>>19390416
damn. guess i need to follow the romans example of making bread properly.

>> No.19390447
File: 654 KB, 1093x787, test.png [View same] [iqdb] [saucenao] [google]
19390447

>>19390283
Weak sauce my dude.

>> No.19390453
File: 11 KB, 128x120, 4.png [View same] [iqdb] [saucenao] [google]
19390453

>>19390427
also it's not nearly as overcooked as >>19390283

>> No.19390464

>>19390409
you will die

>> No.19390474

>>19390464
everyone will die

>> No.19390480
File: 490 KB, 200x200, mb.gif [View same] [iqdb] [saucenao] [google]
19390480

>>19390474

>> No.19390482

Is this the guy who made a thread asking about rye recipes then sperged out when everyone said to add some wheat flour, then made a thread asking what went wrong his his whole rye loaf after he said he baked it for SIX HOURS?

Now this? Get good, man.

>> No.19390484

>>19390416
>baked poop
Built for big ass cramming

>> No.19390486

>>19390482
>baked it for SIX HOURS?
Rye hardtack?

>> No.19390489
File: 7 KB, 400x400, 1313613920045.png [View same] [iqdb] [saucenao] [google]
19390489

>>19390484
>crambfag
do you guys ever fucking take a break

>> No.19390490

>>19390486
Yeah, he was asking why it was rock hard. Pretty sure he confused the proofing time with baking.

>> No.19390829

>>19390490
Hey at least this bread is tough but not hardtack.

>> No.19391317

ITT people do not understand rye

>> No.19392270
File: 2.79 MB, 4080x3072, 1675442432825.jpg [View same] [iqdb] [saucenao] [google]
19392270

>>19390283
Closest thing to a bread thread. What causes heavy splitting in my sourdough. Baked at 425 in a cast iron.

>> No.19392273

>>19390489
I still prefer cram over lereddit

>> No.19393624

>>19392270
Didnt cut deep enough and steam couldnt escape any other way.

>> No.19393666

>>19390416
Twelve is a superior number
>Can be evenly halved, thirded, or quartered

>> No.19394408

>>19393624
Should have thought of that. Thanks anon

>> No.19394424

>>19390474
I meant soon

>> No.19394706

>>19390283
these are rye donuts, not bread

>> No.19395253
File: 213 KB, 1280x720, Ancient wheel of Babylon.jpg [View same] [iqdb] [saucenao] [google]
19395253

>>19390283