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2023-11: Warosu is now out of extended maintenance.

/ck/ - Food & Cooking

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20597959 No.20597959 [Reply] [Original]

i like to put a thick layer of flour before putting the dough in the oven, it helps protect the surface when you have it at like 250 degrees celsius
iodine free salt instead of regular salt provides more rise

>> No.20598026

>>20597959
how is true neutral a rubber band rather than the twist tie it came with?

>> No.20598030

I put bread in the freezer so it never goes mouldy. 30 seconds in the microwave will return it to normal.

>> No.20598605

>>20598026
Probably interpreted it in the way that using the clip is basically doing it the way it's supposed to be, and therefore following the "law" of the bread bag. So it's more lawful neutral.
True would then be not caring about what came with it and instead using the basic item used to keep sth closed.

>> No.20598640

>>20597959

WHere does my way fall? - Twisting and using the clip. With the twisting mostly there to make clipping easier.

>> No.20599000

>>20598640
chaotic good i'd say

>> No.20599016
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20599016

>iodine free salt instead of regular salt provides more rise
This is complete nonsense
>A thick layer of flour
>A thick layer

>> No.20599027

>>20599016
Iodine free salt does provide more rise. You are free to provide evidence to the contrary of course
>a thick layer of flour
What else would it be?

>> No.20599034

>>20597959
A baking steel or stone above the dough doesn't form a crust as fast as as it would when directly facing the heating elements.
A wet dough is easier to score after it has been ~5-10 min in the oven while still letting it bloom properly.
Essential wheat gluten is super useful to increase gluten strength with AP or non-AP flour.
Rehydrate dry bread to near freshness by lightly brushing them with water and then wrapping in foil. Put in the oven at 200c/400f for 20 minutes.

>>20599016
Iodine inhibits bacterial growth, affecting your proofing negatively.

>> No.20599062

>>20597959
Pizza nerds say you gotta dust your tray with semolina before baking but regular flour also works.
In the colder months I proof my dough in the oven. I just heat the oven on the minimum setting, then turn it off before placing the dough inside to rise.
When making a yeast starter I add some kind of syrup or honey. Inverted sugars gives the yeast a turbo boost.

>> No.20600861

bump

>> No.20600901
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20600901

>>20597959
I hate the clips they come with, my caveman mitts always poke holes in the bag trying to get em on & off. I do the twist & tuck every time. It's just me 90% of the time, my mother buys that god awful carb-friendly white bread with indigestible starch that makes her fart like a heifer. I stick to the good ol' honey wheat from aldi for both my p-nut butter & my lunchmeat samwitches.
The only other bread I buy is hotdog buns for the once in a while we make a regional specific hot dog, yesterday we did icelandic hot dogs with the pylsusinnep I brought back from Reykjavik in april. I made a remoulade (finely blended, no chunks) and an apple ketchup, then both raw white and crispy fried onions. It was good :).

>> No.20600915

>>20599034
>>Iodine inhibits bacterial growth, affecting your proofing negatively

Gospel. The bread books discuss this in depth. So does sodium prussiate (sodium ferrocyanide) which may be added as an anti-caking agent.

>> No.20600935

twist and tuck here. I'm not fucking around with clips for some bread.

>> No.20600971
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20600971

>>20599062
here's a tip 4 ya:
you don't need anything more than the oven light to provide a warm place to rise your dough.
Until a year ago, I make bread the traditional way,
>mix-knead-rise-punch-rise-form-bake
I went no-knead last fall and bake in a pre-heated dutch oven now.
Other than pizza dough, I think I'd be hard pressed to go back.
>pic
is one of the last set of kneaded loaves I made.

>> No.20601025

who the fuck actually has a bread box in 2024?

>> No.20601035
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20601035

>>20601025
Apparently, enough people use them to make selling them a viable trade.
>pic rel

>> No.20601036

>>20597959
What you call chaotic neutral I call lawful efficient

>> No.20601180

I'm a twist n tuck.
I try to reuse the clip but my autism brain always loses it immediately somehow.

>> No.20601188

>>20597959
My main tip is pay someone else to make it for me, that way I can not only pick and choose but also don't have to do the cleanup.