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/ck/ - Food & Cooking

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File: 244 KB, 1280x960, ryewalnutsandwich1.jpg [View same] [iqdb] [saucenao] [google]
3919255 No.3919255[DELETED]  [Reply] [Original]

Today I did something I haven't done in a long time: used a loaf pan.

Wanted some sandwich bread, so whipped up a quick rye walnut dough leavened by commercial yeast, and dug out two loaf pans.

Bread turned out nicely. Very light, chewy, and consistent crumb. Acceptable depth of flavor provided by the rye. Delicate and crisp crust, thanks to the oiled loaf pans.

Anybody else out there do any bread baking recently?

>> No.3919258

Former pro baker here (worked as a bread baker all throughout college).
I've gotten tired of baking, tbh, so now, other than my two or three times weekly soda-leavened bread baking, I haven't baked bread in... about 4 years.
I like soda breads cuz I go from dry flour to baked deliciousness in 30 minutes, but I miss the springiness of fresh-baked yeast breads.
I'm resolved to bake sweet yeast rolls some time this month, though.
Also, percentages, please?

>> No.3919262

I tried out Smitten Kitchen's recipe for apple-honey challah last week. No photos because it was my first time braiding bread and it turned out wonky, but as far as yeast breads go, I liked it.

>> No.3919263

nuts in bread disgusts me

>> No.3919267

>>3919258

I actually started baking a lot more when I stopped doing any bakeshop work professionally. It's gone back to being a really rewarding hobby for me.

100% flour (20% rye, 80% bread)
72% water
4% vital wheat gluten
3% salt
0.9% yeast

Plus a ton of walnuts, of course.

>> No.3919272

>>3919262

Even wonky bread is delicious bread!

>>3919263

Then don't eat bread with nuts in it! Problems solved. As for me, I love breads with lots of seeds and nuts. Especially walnuts. They soften very nicely during the bake and provide a very pleasant flavor to the final loaf.

>> No.3919275

>>3919263
What about seeds? The bakery I used to work for offers a bread with several different seeds and whole grains in it: pumpkin, sunflower, teff or millet (I don't quite recall which), oat grains, rice grains, etc etc etc that was our best seller. People went crazy for it. At $7 a loaf for 50¢ worth of ingredients, I thought it was robbery, but if they're willing to pay it, who am I to say?

>> No.3919280

>>3919267
Thanks for the percentages!

>> No.3919286

>>3919275
I like to eat nuts/seeds by themselves

that hard texture in soft bread just makes me cringe

>> No.3919295

>>3919286
Fair enough. I can understand that, I s'pose.

>> No.3919303

>>3919295
it helps it I toast the bread

I used to be into those arnold brand whole grain breads but I couldn't stand eating it untoasted

>> No.3919362

Hey fuck flour,

No new bread to post for me, haven't been taking pictures. I made a SF style sourdough the other day, and am making basic country french sourdough later.

>> No.3919382

op here. just thought i'd make this thread to feel better about myself

>> No.3919385

>>3919382
did it work?

>> No.3919391

>>3919385
i don't know. i've lost the ability to feel.

>> No.3919392

>>3919362
how do you get a starter?

>> No.3919401

>>3919362

Sounds awesome. Post up some photos when you're all done.

>>3919382

Cute.

>>3919392

Make one yourself or get a piece of starter from someone who has a live culture going. There are places online to purchase starter, or you can just follow any number of guides to make your own. Getting a starter rolling from scratch can be a little bit of a trial of patience, though. I've always made my own, but there has also always been a point where I almost say "fuck it" and pitch the damn thing.

>> No.3919403

>>3919401
Any word on a new video?

>> No.3919404

why isn't the butter melting in OP's pic?

>> No.3919423

>live in decent apartment cursed with shitty, poorly ventilated kitchen
>insufficient counter space to knead efficiently
>kitchen so hot even with the AC at full blast it's too warm to properly proof
>old oven with no self-clean setting that still is too gunked to brown any dough-based food even after four scourings with industrial oven cleaner

No bread until I move. Feels fucking wretched, man.

>> No.3919436

>>3919404
cause she probably waited for it to cool down before cutting. what admirable patience.

>> No.3919443

>>3919403

Just the one I posted a few weeks ago: http://youtu.be/MJGqSC2RpD8

>>3919404

The bread was only a little warm, the butter refrigerated, and it had only been sitting there for about 20 seconds before I snapped the photo.

>>3919423

How about breads you can cook in a pan, on a grill, or in a steamer? Steamed brioche is really beautiful if done right, for example.

>> No.3919462
File: 9 KB, 268x232, 1277416864009.png [View same] [iqdb] [saucenao] [google]
3919462

>>3919436
>she

>> No.3919467

>>3919401

Ended up mixing it as a polenta/pumpkin seed bread. Because I love that fucking bread.

>> No.3919514

>>3919255

nice tripcode, bro

>> No.3920278

Tried a sour dough loaf and failed. The flavor and texture were awright, but the too was too goopy to tuck it, and this was after I kneaded it to hell. Maybe I need to try one of those baskets I see people using, but I don't have one and I don't think they're required.