/ck/ - Food & Cooking

[FF No.4722862]

Clearly I got lazy with shaping/slashing and WAY underestimated the amount of rise I would get out of these baguettes.

Anybody bake anything good recently?

[Not Sceak No.4722928]

>>4722862

It's burnt, bro.

[Anonymous No.4722931]

>>4722928
You don't know shit about good bread.

[Anonymous No.4722932]

>>4722931
It looks burnt to me too.

[Anonymous No.4722946]

>>4722862
Looks as if you burnt the bread, OP

[Anonymous No.4722948]

I only eat my bread rare.

[FF No.4722952]

>>4722932
>>4722928
In general, most artisan breads are baked to a darker color. I like dark bread, too. I know it's not for everyone.

[Anonymous No.4722961]

>>4722862
That's burnt
>>4722952
This isn't burnt

[FF No.4722965]

>>4722961
It's exactly how I like it, and I'm the one eating it, so no, it's not burnt.

[Anonymous No.4722968]

>>4722965
just because you like it doesn't make it any less burnt.

[Anonymous No.4722970]

>>4722968
But you (or someone else) posted a picture of a piece of bread with carbon on it and deemed it not burnt.

[FF No.4723011]

>>4722970
It's the eternal argument every time anyone posts bread. Everyone has a different idea of what's under/overbaked. Oh well, different strokes for different folks.

[Anonymous No.4723018]

As long as it's not black, it's not burnt. Tips can be blackened too, but that's fine.

[Anonymous No.4723020]

>>4723011
As much as I like a well-caremelized loaf, I do think that the tips of your baguettes did burn. Which is like 3% burnt, which is inconsequential.

[Anonymous No.4723042]

OP LISTEN:

DID YOU, OR DID YOU NOT PUT A PAN OF WATER IN THE BOTTOM OF THE OVEN?

[FF No.4723078]

>>4723042
I SURE DID LOL.

[thebreadman No.4723147]

I just moved and am still figuring out my oven. nothing but panned breads for now, and sweets. here's a recent one: peach buttermilk muffins

[Anonymous No.4723211]

>>4722862
Hahaha did you shape those loaves by passing them out of your rectal sphincter?

>they look like big turds

[Anonymous No.4723216]

>>4723042
>>4723078
>>4723211
/ck/ gives me the weirdesy lols

[Anonymous No.4723237]

>>4723216
It's why I love this board

[Anonymous No.4723692]

>>4723042
come on guy, anyone could tell that those baguettes were steamed.

[Anonymous No.4723739]

>>4722965
And I may add that they look delicious, and not burnt in any way. Also, fuck you for reminding me that my oven broke 3 days ago.

[Anonymous No.4723742]

Those things look like giant joints.

[Anonymous No.4723744]

>>4723692
The average person doesn't even know about steam injection.

>>4722862
Hydration? Crumb?

[Anonymous No.4723750]

You can poke people's eyes out with those.

[FF No.4724250]

>>4723742
Yeah. Admittedly, I always end up struggling with making half-sized baguettes like these. I'm so used to cranking out full-size ones, that when it comes to portioning and preshaping, I always forget/ignore that I need to go half as large. As a result, I get wonky half-baguettes. Oh well, still delicious.

>>4723744
75% hydration and 5% whole wheat, crumb was very, very wide open. The dough was made first with a 2 hour autolyse, followed by a 24 hour bulk retard in the refrigerator. It goes a long way to produce a chewy crumb.

[Anonymous No.4724296]

>>4722862

These aren't burnt, scoring looks good, it's not supposed to be perfect.

Actually it looks like the oven they were baked in has a heat distribution problem, the two on top are pale in that second cut, the third one is even but a little scorched, and the bottom one is darker on one side that the other.

Otherwise loooks good OP

[Anonymous No.4724300]

>>4722862
Behold, the JAVELINBREAD! The ultimate breakfast weapon the French tribes used to terrorize their... well... peasants, I guess, and people who couldn't eat anymore.

[Anonymous No.4726114]

How do you get more rise/bubbles/crumbholes?

Just add extra yeast?

[Anonymous No.4726403]

>>4724250
2-hour autolyse? A "normal" autolyse would be like half an hour, no?

>>4724296
Definitely a victim of a typical home oven.

>>4726114
Proper gluten development, high hydration, a lot of heat and steam injection.

[Anonymous No.4726411]

aw yeah FUCK FLOUR in da house!!!!

>dem baguettes
>would devour 8/10

[Anonymous No.4726444]

>>4726411
This is a thread about sausages, man.
You need to go to sleep.

[Anonymous No.4726478]

I made these recently. My stone is made for pizza so my baguettes have to be made stout to fit. Also I cannot for the life of me get the bread to tear at the slashes, they only stretch a bit.

[Anonymous No.4726479]

>>4726478

Crumb. Forgive the shitty phone shots.

[FF No.4726889]

>>4726114
See >>4726403. It's on the money, though I would argue steam injection is probably more correlated to crust browning and texture than it is to a generous oven spring. You also want to be sure you have a very well preheated oven with a good stone in it to very quickly and efficiently deliver the thermal energy to the dough.

>>4726403
Yeah, this bread was all about laziness. You are correct in that a normal autolyse is only about a 1/2 hour. I forgot about the dough, and it went for 2. Doesn't really matter, though, since more time means more wheat enzymes waking up chomp on the starch, and more complete gluten hydration.

>>4726411
That's me.

>>4726478
Small baking stones suck. A few years back I finally had a custom FibraMent stone cut to fit the full area of the oven, and I'll never go back.

[Anonymous No.4727378]

>>4726444
your MOM dreams about sausages

[Anonymous No.4727453]

>>4727378
#rekt
GOTTEM