/ck/ - Food & Cooking

[Anonymous No.20093134]

Where are all the baking threads? Post bread.

[Anonymous No.20093142]

Tell me you're gay without actually telling me you're gay

[Anonymous No.20093202]

>>20093134
here's my focaccia

[Anonymous No.20093222]

>>20093202
Nice. Is there lard in it?

[Anonymous No.20093227]

>>20093202
I don't know about that Rosemary's garnish.

[Anonymous No.20093237]

>>20093222
nice sourdough, fren. the rise in your first pics looks really good. I didn't add any fat until I was proofing it on the pan, which had a lot of olive oil on it. I toasted some rosemary in the oil first.

>>20093227
it was fresh, I just coated it in oil before baking and it fried brown. it all fell off, anyway. I was just trying it -- probably wouldn't do it again.

[Anonymous No.20093241]

>>20093237
it was rushed or I'd have a better crumb, I only had 2.5-3 hrs to get it done. but it was fluffy and crispy. I normally don't make focaccia, just a few times now.

[Anonymous No.20093251]

>>20093134
I will make some soda bread tonight. Will [probably] post pics

[Anonymous No.20093278]

>>20093241
The fuck, it is great. :D I don't think they make it that thick in Italy though.

[Anonymous No.20093292]

>>20093278
thanks! you're probably right about thickness, I was just winging it desu. I didn't know how much flour to use for that pan size. it seemed like the easiest possible bread to make on a lazy day.

sourdough seems like a whole other level, tho.

[Anonymous No.20093335]

>>20093134
epic oven spring. What recipe do you use?

[Anonymous No.20094310]

>>20093335
0.15% IDY, 2% salt, 80% water. Let rise and proof in the wine cooler.
How did you get that loaf so uniformly brown? Is there something in the dough?

[Anonymous No.20094327]

Hello bread friends

It's pretty cold where I'm at, the ambient temp in my kitchen is generally around 55 F. I've tried baking loaves 3 times, each getting a little better each time except for the third time the god damn thing got stuck to the tea towel when flipping into my dutch oven, even though I well floured it the tea towel before shaping and waiting the the final proof. I digress.

I've been using warmer temp water (~110) to help with the yeast and I'm seeing noticeable rise during the final proof, but I just can't get that last bit of oven spring. I spritz the inside of the dutch oven with water and the loaf.

I feel maybe it's my scoring that's an issue? Can you score too deep? I have a hard time with my lame. Is it ok to put the bread in the fridge or freezer for a bit before baking after it's done with its final proof? If so, can I also leave it in the fridge overnight?

Recipe I'm using is

350g bread flour
50g wheat flour
300g of poolish
280g water
8g salt
2g yeast

Thanks for any input

[Anonymous No.20094333]

Baguette makes me sleepy

What are some bread that doesn't fuck up my braine energy, I haven't been studying enough lately

[Anonymous No.20094404]

>>20094327
That's a lot of water especially if you don't have much experience. Assuming your poolish is 150 water/150 g flour, cut down water to 207 g. I also suggest adding more salt. 10-11 g is the usual amount. Salt tightens gluten and the dough will be easier to handle.
55 f kitchen is not very believable though.

[Anonymous No.20094446]

>>20093134
Some oc

[Anonymous No.20094504]

>>20094404
I don't use any heating and the walls are not very thick. The temp on my thermometer is 49 F in the morning and goes up to about 55 F in the afternoon. I don't mind living in these temps, I just bundle up, it's not a big deal.

Thanks for the tips I shall try them out

[Anonymous No.20094676]

>>20093134
I don't bake bread

[Anonymous No.20094873]

>>20094310
no sourdough starter? All wheat or mixed?
I rotate the loaf 1/2way through and it's Foodgeek's master recipe that I follow

[Anonymous No.20095079]

>>20094504
Since your kitchen is basically a fridge already, you don't really need the poolish. You are already cold-fermenting your dough, which gives plenty of flavor. Leaving it out would simplify the process a fair bit. What does your timetable look like?

[Anonymous No.20095092]

>>20094873
My everyday bread is whole rye. I don't like sour wheat bread and I don't want to maintain a separate starter for wheat.

[Anonymous No.20095574]

>>20095079
After initial mixing, I let rise for 30 minutes, do a small round of folds for strengthening, wait 30, do a couple of coil folds, let sit for an hour, pre shape, sit for 30, shape, proof for 1-1.5 hours then transfer. It looks like the dough grows quite a bit but it's hard to see if it has truly doubled in size since I'm using a steel bowl. Should I do the final proof for longer?>>20095079

[Anonymous No.20096032]

(:

[Anonymous No.20096051]

>>20093202
>>20093237