/ck/ - Food & Cooking

[FF No.4765407]

Too much diastatic malt.

[Anonymous No.4765420]

Just the right amount by the look of things.

[FF No.4765444]

>>4765420
That's kind of you, but the problem is that it browned very, very quickly. Perhaps too quickly. I'll know if the inside cooked thoroughly in another 20 minutes or so. I'm still getting used to adding diastatic malt to my sourdough breads, so it's like learning to bake all over again.

[Anonymous No.4765479]

>>4765444

You're back!

Many showers of weebo hugs and liquorice to you!

[Anonymous No.4765492]

>>4765479

He's been posting all week. Where have you been?

And where is that guy who kept having a rage attack at every FF thread? That shit was funny.

[FF No.4765495]

>>4765492
I miss him, too.

[Anonymous No.4767003]

whats FF also

just started my sour dough starter yesterday
(i posted on /b/to try and name it but no one won)

[Anonymous No.4767048]

>>4767003
oh wait, sorry FF i know who you are(its just been awhile)

also that pics a few hours old it was, takin at 7 when i got back from work its in the window now and ITS ALIVE!! its got a whole load of small bubbles so i think i'm doing pretty good, can't wait to start making bread in a few days!
but it kinda sucks because i only have unbleached white wheat flour. but that will be find for starting out i think

[Anonymous No.4767083]

>>4767003
lel how did that go??

[Anonymous No.4767095]

>>4767083
good mostly good responses only a few Dick jokes

[Anonymous No.4768425]

>>4767003
yeah id say shes doing pretty good

[Anonymous No.4768631]

>>4768425

[Anonymous No.4768668]

>>4767003

[Anonymous No.4769271]

>>4768631
yeah thats the joke people keep making

[Anonymous No.4769414]

>>4765407
Man those look good.

[Anonymous No.4769436]

1 thing i've learned is that it's not about the look of it it's more of the hardness and texture.

[Anonymous No.4769443]

>>4769436
That's what I'd tell my gf... If I had a gf...

;_;

[Anonymous No.4770636]

waiting for it to rise and set up not sure if i need a baking stone or not.. im just going to use my 4 qt cast iron dutch oven


FF did i fuck it up?

[FF No.4770659]

>>4770636
What do you mean did you fuck up? Did you just mix it? If so, it still needs to go through bulk ferment, shaping, and proofing before you bake it. Baking in a cast iron dutch oven is just fine. People seem very happy with the results when doing that.

[Anonymous No.4770685]

>>4770659
i made it about 3 hours ago from the started i starting making on saturday / sunday its should be ready for shaping/proofing in about 9-12 hours right, and when i proof it i proof it in the container its going to be baked in right?

[FF No.4771007]

>>4770685
If you started a sourdough starter from scratch on Saturday or Sunday, it's unlikely it's really mature enough to produce bread. Did you get starter from someone else, or start from scratch?

I never give time limits for baking, but rather volume limits. Assuming there is sufficient gluten to support it, when the dough has reached 1.5-2x in volume, it is done bulk fermenting. At that point, you can shape it and proof it. Where you proof it is up to you. I believe most people that use a cloche (like your cast iron) will proof in another container, preheat the cloche with the oven, and then put the bread into the preheated cloche just before closing the lid and putting it back in the oven. A cast iron dutch oven will have a lot of thermal mass, so putting it into the oven when it's room temp will likely retard proper browning and crust development. I would advise against it.

[Anonymous No.4771713]

>>4771007
i started from scratch but it looked/smelled like it was doing pretty good also just checked its bubbling (the dough is i mean) and its become a little larger (forgot to mark where i stated from ) if my starter isn't mature what will it mean for the bread?

[Anonymous No.4772010]

>>4771713

[Anonymous No.4772094]

Been getting curious about bread baking lately. I have a pizza stone, will that work for a baking stone, or do i need a specific type?

[Anonymous No.4772099]

Show us a picture of your oven.

[Anonymous No.4772117]

>>4770685
>>4770636

Just wanted to let you know I think you're a faggot bro, but I still love you.

I hope that it doesn't come out too yeasty like that shit you made in highschool. Maybe that's how bread is supposed to taste, but I really doubt it, let me know how it is when you try it with dads butter, okay?

[Anonymous No.4772120]

>>4772117
im sure it will turn out fine

[Anonymous No.4772142]

>>4772120
its probably not actually... but yeah live and learn

[Anonymous No.4772158]

>>4772094
> will that work for a baking stone
yes

[Anonymous No.4772307]

i tryed to cut a cross into the top for separation but the knife wasn't sharp enough and kept getting hung up on the dough, also it didn't for a real crust clearly i've done somethings wrong, but it was my first time doing this so, forgive me

[Anonymous No.4772350]

>>4772307
it tastes good at least
and the outside is crunchier then i expected
a little doughy, i don't think i let it rise enough either
ill try again sometime next week i guess

[Anonymous No.4772380]

>>4772350
God damn that looks like some good bread.

[Anonymous No.4772385]

>>4772380
its really doughy
ill make it into 2 small loaves instead of one big one next time

[Anonymous No.4772386]

>>4772385

Yeah, it looks like it's bit raw in the middle.

[Anonymous No.4772389]

>>4772386
yeah i put it back into the oven to cook a little bit more hopefully that won't kill it

[Anonymous No.4772391]

>>4772307
On the plus side, the thumbnail looks like a delicious giant cookie.

[Anonymous No.4772399]

>>4772386
hers what it looks like after letting it sit in a 400 Degree oven for 25 more mins

[Anonymous No.4772481]

>>4772399

Still looks dense as fuck, it'll taste like ass after a day. I tend to have same problem myself, how long did you let it rise?

[Anonymous No.4772497]

>>4772481
Do you guys not like sour dough textured bread?

[Anonymous No.4772503]

>>4772497

Sourdough does not = dense. You can make sourdough bread as light and airy as you want, so long as you use proper techniques.

The problem with that above guy's bread is that his starter probably isn't strong enough, which didn't raise the bread enough, which caused the interior to bake much more slowly.

[Anonymous No.4772577]

>>4772481
about 3 hours
>>4772503

yeah its always my problem i never let it rise enough, also i think its because FF was right my starter wasn't mature enough but it didn't cost me to much so no big worry ill try again sometime next week with all the stuff i learned this time

[Anonymous No.4772605]

Making some 80% hydration yeast bread. It sure is a blob. I'm pretty new to stretching and folding.

[Anonymous No.4772964]

>>4772577

Try overnight or 8 hours next time and post results

[Anonymous No.4773014]

>>4765444
are you using steam?

[Anonymous No.4773038]

>>4772605
how do you prevent it from sticking to everything?

[Anonymous No.4773054]

>>4773038
Well, I had some oil on the counter and kept sticking my hands and my scraper in a bowl of water, but it was still sort of a mess. The bread turned out all right though. I think a pure wheat bread would have been easier. This is a mix of refined and whole wheat, as well as rye and barley.

[Anonymous No.4773058]

>>4773054
that looks magical...

[Anonymous No.4773146]

>>4772964
will do, but it with have to wait till this week end

FF i want to do it by weight this time can you post a formula please

[Anonymous No.4773161]

>>4773054
way better then mine but mine was nothing but wheat hows the inside?

[FF No.4773308]

>>4773146
Formula for a sourdough, or a commercially yeasted bread?

[Anonymous No.4773322]

>>4773308
sour dough please

[FF No.4774036]

>>4773322
Try 100% flour (I usually do a 90/10 blend of bread and a whole grain of some kind), 95% starter, 50% water, 3.5% salt, 2% diastatic malt (optional).

[Anonymous No.4775269]

>>4773161
Decent, but not holey enough.