Bread Thread

[Anonymous No.5172127]

Dear /ck/,

Attached is a crumb shot of the best baguette I've made to date. I apologize for the quality, but it gets the point across. This crumb isn't HORRIBLE -- it's got a bit of air in it I guess, and it's certainly an improvement over when I first started.

I want to do better. I see a lot of pictures of baguette's with crumbs that look like fucking sea sponges, the holes are so big. How do I achieve that? I'll post my recipe; I'd be grateful for any and all suggestions for improvement you all can provide:

300g warm water
9g active dry yeast
430g bread flour
9g kosher salt

In bowl of stand mixer: add 430g bread flour, 9g kosher salt, 325g of warm
water, and 8g of yeast. Knead with dough hook on lowest setting for 8 minutes.

Form dough into a ball and place in oiled bowl, tossing to cover. Allow
to rise, covered, for one hour.

Punch down dough and allow to rest for five minutes.

Shape dough into baguette and place on parchment paper. Cover and allow to
rise for 30 minutes.

Slash loaf. Preheat oven to 500F. Bake for 26 minutes. Remove and let cool.

[Anonymous No.5172132]

>>5172127
>crumb shot
lol'd

[Anonymous No.5172146]

to develop the long gluten strands that can give you that open crumb, you might try the "stretch and fold" method.

recipe
http://www.clockworklemon.com/2011/07/pain-a-lancienne-baguettes.html

video of stretching and folding
http://www.yourepeat.com/watch/?v=KhmY1lgr694

[Anonymous No.5172167]

Why would you want bigger holes? You can't eat air, nor can you slather it with mayo.

[Anonymous No.5172239]

>>5172167
but more holes = more mayo, so profit.

[Anonymous No.5172317]

OP - looking at it, I'm guessing you mixed in a machine and baked it off between 4-6 hours of first mixing it, at a temperature under 400 degrees....am I right or wrong?

[Anonymous No.5172322]

>>5172127
>crumb shot

I love watching crumb shots...no homo.

[Anonymous No.5172336]

> A step above bagged bread...

[Anonymous No.5172345]

Was this what you're looking for?

[Anonymous No.5172356]

[Anonymous No.5172370]

>>5172317
Why don't you just read the OP?

[Anonymous No.5172372]

>>5172127
>>5172345
>>5172356


all dem crumb shots

[Anonymous No.5172389]

>>5172317

Samefag here, didn't read the rest of the post.

That's what you are going to get when you don't allow for a longer bulk and not retarding the dough at all.

The bread you see with those giant holes, you're looking at anywhere from 4 to 24 just in bulk time (the period of letting the dough rise before shaping). From thee, depending on how long they bulked the dough, they will also retard it for up to 24, up to 36 hours I've read some places do. And most of those breads will use a natural levain which allows the bread to rise slow enough for those extended times.

A poolish would help with the holes if you need to do it same day - a poolish is equal parts flour and water with some yeast added, and then left to sit for up to 24 hours usually.

The pic is my bread (I'm the unemployed baker from the ama thread earlier this week)

That particular loaf was a blend of two flours, mixed at around 74% hydration, autolysed for 30 minutes, stretched and folded at 30 minute intervals for 2 hours, bulked for 6 hours, shaped, then retarded at around 50 degrees for another 12 hours.

[Anonymous No.5172411]

My gf was sick this week but feels better today. I haven't crumb in 5 days to save my crumb supply.

Tonight I'm going to unleash a crumb torrent and tell her to spit the crumbs on her tits.

That'll be a crumbshot worthy of a pic.

[Anonymous No.5172457]

>>5172389

[Anonymous No.5172471]

>>5172389

OP here, so what should my first step in the improvement of that recipe be? Would it help if, instead of the 1 hour rise, I let it rise in the refrigerator for 24 hours?

[Anonymous No.5172472]

>>5172411

bye sides

[Anonymous No.5172682]

Fucking love to bake bread and shit

[Anonymous No.5172806]

[FF No.5172870]

[FF No.5172877]

[Anonymous No.5172959]

>>5172870
Needs the brazzers logo shopped on.

[Anonymous No.5175320]

Sorry for the ass phone pic.

Second time breadmaker here, this is the crumb of the rolls I just finished. I've never had bread other than the store bought potato rolls and supermarket bakeries and I think I did something wrong.

It's not sweet at all, there's a hard crust (not bad, I just didn't think rolls had them), it's not cloud-fluffy and it has a strong, yeasty taste. I even added extra sugar - figured if I added more, it'd be too much for the yeast to "eat" and it'd be sweet. The recipe called for 8-10 minutes of kneading but the first time I tried making rolls they ended up like biscuits from overkneading.

Am I doing something wrong or am I just a pleb and this is what real bread tastes like?

[Anonymous No.5175535]

>>5172806
Thats so hot

[Anonymous No.5175561]

>>5175320
>strong, yeasty taste
>added extra sugar

you fed the little bastards too much thats why its so strong.. Also if you want your bread sweeter try out some quick breads ,or something like milk bread.

[Anonymous No.5175711]

>>5175320

Sugar steals water away from yeast. Adding extra sugar probably caused a drought, and made the yeast very sad. (assuming you're using regular instant or active yeast).

[Sceak !!0d9M9ZrRVUq No.5175728]

>>5172127

It's just really wet-dough that's overproofed.

It's a way to sell more bread units with less flour and handling. Aside aesthetics and texture, there's no other reason you'd want to make bread like that, other than to copy those who wanted to make more breads for less.

4. PROFIT!!!

[Anonymous No.5175741]

>>5175561
>>5175711
Sweet glory, I had a backwards way of thinking, then. Thanks.

Is there any way to make rolls more like the hawaiian ones you can buy at the supermarket? I love them.

Will look into milkbread.

[Anonymous No.5175762]

>>5175320
>ended up like biscuits from overkneading

Biscuits are made with as little kneading as possible to get them together without forming gluten.

You probably need to knead more and use more liquid. You seem to be aiming for steakhouse-style sweet bread rolls, I suggest searching for a recipe exclusively for sweet rolls, as they will likely have more milk and oil to help with the texture and maybe tips for getting sweet without feeding your yeast to death.

Bread is hard.

[Anonymous No.5175942]

Is there ways to make normal sized breads with less flour?

A lot of recipes call for like... 3-4c of flour for every loaf. It's retarded as fuck, IMO. Plus, I can't find flour bags that are bigger than 5lbs (which is about.. 30c of flour maybe a little more a little less?) which costs around 5-7 bucks depending on the brand and I don't make that much money so I don't want to spend so much all the time for just bread.

Also:

Does anyone know of any simple cinnamon roll recipes I can use? All the recipes I find call for like.. fuck tons of work, ingredients, time, and other bullshit. It just seems like way to much effort for something as simple as sweet rolls..

[Anonymous No.5175960]

>>5175942
Sorry bro, bread takes a bit of effort. Not too much, though. Most of the time spent on it is downtime waitinf for it to proof. Look into quickbreads like biscuits, scones, muffins...most breads require like 3 hours of your time, but a decent scone takes like 40m.

[Anonymous No.5175964]

>>5172411
>>5172472
Update: She was still sick last night and I dropped her off at the airport tonight. She'll be back Sunday, so I may save my crumbload up or have a crumb session before she gets back.

[Anonymous No.5176004]

>>5175960
I'm not adverse to the effort put into making breads, but I just think a lot of the recipes for cinnamon rolls are too much.

Maybe I'll experiment with some shit tomorrow to try and make my own rolls.