Bread

[Anonymous No.19666410]

Help me anons figure out recipe for bread.

>>19658171
>>19663455
>>19663522
>>19663547

[Anonymous No.19667149]

>>19666410
oh common don't let this bread get stale!
There has to be one bread maker here who can help

[Anonymous No.19667184]

>>19667149
there are, but we've long since gotten sick of your whiney ass.

[Anonymous No.19667188]

>>19666410
>>19666410
>3 & 1/3 cups of euro or canadian white flour (not the ultra-refined American shit)
>2 tbsp brown sugar
>~2 tbsp of yeast
>1 and 1/4 cups of water
>2 tbsp of non-iodized salt (kosher/sea salt/etc)

>preheat oven to 350
>combine ingredients in a bowl, transfer to a floured cutting-board and knead into a dough (not too much, and don't add too much flour)
>transfer back into the bowl, cover it with a baking sheet or plastic-wrap and let it rise on top of the preheating oven for at least a half-hour
>transfer to baking sheet
>OPTIONAL: brush with a bit of egg-white or olive oil to form a glaze
>transfer to middle-rack of 350F oven & bake until it's golden-brown on the outside
>transfer to plate & let cool for at least 15 minutes after its cooked

[Anonymous No.19667203]

>>19667184
uh, what are you talking about?
>>19667188
When I meant "recipe for bread" I don't mean just any recipe. I mean one based on the info given in those 4 posts.
For instance no yeast will be used, instead a sourdough starter will be used.

[Anonymous No.19667217]

>>19666410
>>19667149
how many years are you gonna hog the breadmaking discussion you autistic fuck

[Anonymous No.19667220]

>>19666410
Anyone got a recipe for a soft sandwich bread small enough for one guy?

[Anonymous No.19667227]

>>19667217
>years
what?
>hog the breadmaking discussion
are you deranged or something?

[Anonymous No.19667237]

oh great he's in denial about it

[Anonymous No.19667326]

>>19666410
Id go with 325g water and kneaded enoigh to pass window pane

[Anonymous No.19667531]

>>19667326
My initial dumb guess was 277g of water, but thinking about it just can't be right with evaporation during cooking and so on.
Anyway so you are suggesting a:
325water to 454dry giving about a 71.5% hydration ratio?
>enoigh to pass window pane
What's that? Also rye doesn't really build gluten networks so as far as I know there isn't much point to knead it beyond the point of getting stuff mixed?

[Anonymous No.19667555]

>>19667531
just make the bread, smarty pants. also don't recommend rye bread if its your first time

[Anonymous No.19667561]

>>19667555
>just make the bread, smarty pants
I mean I will make something no matter what. I just wanted to reasonably maximize my chances of getting something good.
>also don't recommend rye bread if its your first time
Not much choice since this is the bread I want to make but how come?

[Anonymous No.19667574]

>>19666410
That bread looks like granite.

[Anonymous No.19667575]

>>19667561
it's very sticky. most people are better off learning how to make simple white breads and by hand. fewer ingredients. can see how hydration changes the bread structure. then you can play with different flours etc

[Anonymous No.19667592]

>>19667574
I like a nice dense bread with some bite to it. Hate faggot airy breads that are made for grandma to suck on with no teeth.
Of course if it's too hard it's inedible like hard tack.
So you have to get a nice balance of firmness but still soft with a tiny bit of crunch on the outer layer.
It's not very popular though.
>>19667575
>it's very sticky.
So I'v heard. But on the other hand no kneading and shaping needed. You just put the mass of tough into a container and let it do it's own thing.
>most people are better off learning how to make simple white breads and by hand. fewer ingredients. can see how hydration changes the bread structure. then you can play with different flours etc
Yeah probably, but I don't really want to make those classical breads and making a bunch of bread you dont want to eat before you start making the stuff you do want to eat seems a bit...I dunno neurotic. Like whats the worst thing that can happen if I mess up my rye bread, a worse bread?

[Anonymous No.19667607]

>>19667592
you still have to knead and shape before you put it in the loaf pan. starting with simple breads gives you lots of intuition. anyways the foodgeek danish rye is an ok recipe

[Anonymous No.19667628]

Thats a normal rye bread with blue fruit smashed in the dough

[Anonymous No.19667633]

>>19667592
I was just dumbly pointing out that it quite literally looks like a rock. The ranges in the size of the granules, their variation in color and their even distribution, and their ever so slight transparency. If you were to show this picture to someone without telling them it’s bread, i bet there would be a good chance they would not guess that that’s what it is.

[Anonymous No.19667664]

>>19667607
>foodgeek danish rye
I will give it a read.
>>19667628
Unfortunately this doesn't help me.
>>19667633
lol, well I hope you got a good chuckle then

[Anonymous No.19667668]

>>19667664
Its and old old way to provide sugar to the sourdough to make it do its thing when your life depended on whatever shitty grain that seasons harvest yielded. You smash the (blue in this case) berry and add it to the dough you made like any regular sourdough. Alternatively you strain teh berries first and only add the liquid then feed the skin and seeds to your animals.

[Anonymous No.19667672]

>>19667668
imagine being such a poor that your life depends on bread lel

[Anonymous No.19667674]

>>19667672
That was all of humanity except the past 100 years or so.

[Anonymous No.19667676]

>>19667674
no it wasn't. they had grocery stores 100 years ago

[Anonymous No.19667680]

>>19667676
Holy shit dude they had markets 5000 years ago doesnt mean it was full of food you imperial moron

[Anonymous No.19667690]

>>19667668
I see, but I don't understand what advantage there is to this over using the flour. Other than grain berries used whole don't need the labor to make it into flour and thus you save yourself some effort.
Also why do you keep calling them "blue"?

[Anonymous No.19667693]

>>19667680
nice strawman bud. ww1 was over a 100 years ago. time to update your timescale, gramps

[Anonymous No.19667695]

>>19667690
You are not using it over the flour jesus christ everyone is retarded today.

[Anonymous No.19667702]

>>19667695
>Its and old old way to provide sugar to the sourdough to make it do its thing when your life depended on whatever shitty grain that seasons harvest yielded.
>so why use berries over flour to provide the sugar
>You are not using it over the flour jesus christ everyone is retarded today.
I think there is some trouble in communication.
I mean you can use simple rye flour to feed the yeast. So I'm not entirely sure what you are on about.

[Anonymous No.19667756]

>>19667531
Dis is. I'm nuchen coffee bread where am pls?

[Anonymous No.19667827]

Quick question. How much of a fuck up is it to not add sugars/malts/syrups to the dough? What if I just mix the sought dough with flour and water?
I guess there will be less rise and less of a sweet flavor?

[Anonymous No.19667901]

>>19667220
King Arthur's wheat bread, either the 100% recipe or half and half if you don't want a dark almost-rye

My recent obsession is a recipe for garlic knots that turns out to be a pretty good almost-focaccia
If a recipe calls for more than three cups of flour it's going to make more than one sandwich loaf (a 8.5x4 pan)