/ck/ - Food & Cooking

[FF No.5327184]

I'm studying for Step 1, and I'm bored.

Anyone want to talk about bread? Happy to answer questions.

[Anonymous No.5327186]

What is the best bakery in Chicago and why is it Floriole in Lincoln Park?

[Anonymous No.5327203]

>>5327184
Post that rye recipe please.

[Anonymous No.5327207]

>>5327184
Admit that you have a problem, and your life has become unmanageable. That step 1?

[Anonymous No.5327208]

Is it really better to knead by hand, rather than in a mixer, or is that some artisanal hipster garbage? Best genre of mixer for breads?

[Anonymous No.5327213]

>>5327184
Did you get Tartine no.3 already? If you did, what do you think about it?

[FF No.5327230]

>>5327203
Yikes. Hard to remember. It was probably pretty light rye based on the looks of the loaf. I'd guess something like 100% flour (80/20 bread/rye), 90% sourdough starter, 65% water, 3% salt.

>>5327207
I wish. I could do that.

>>5327208
I never knead by hand unless I have to. I use a Globe SP10 mixer, though I used to use a Hobart A200 for big batches in the past. The problem with residential mixers is they all break. It's just a matter of time. I've gone through probably 3 Kitchenaids in the last 5 years. They never last. That's why I finally downsized from the A200 to the SP10: a 10 quart mixer is just about perfect for my needs.

>>5327213
I did, but I haven't had much chance to read through it. It looks great, though, from my first cursory read through. I'm glad it finally came out. Got tired of getting e-mails from Amazon telling me that it was being delayed again.

[Anonymous No.5327239]

where can i buy cheap food grade lye for pretzel rolls?

[Anonymous No.5327246]

>>5327230

post pic of mixer plz

[Anonymous No.5327252]

What kind of flour do you prefer, and from where is it sourced? Also, may I send you some of my flour? We mill organic grain, I'd like to see if it's really better than regular flour, but I can't bake worth a shite.

[FF No.5327273]

>>5327239
Don't know the answer to that. I'm sure you can find resources online. Just be careful. Lye exposure is pretty strongly linked to thinks like esophageal carcinoma.

>>5327246
Too lazy to take actual photos right now, but google Globe SP10, and that's it. I bought an older model refurbed. It was tough to find a 10 quart mixer that had the specs I required. The SP10 was actually the only one that was powerful enough.

>>5327252
I use pretty much any flour that's given to me. I generally avoid run of the mill AP flours unless I don't have anything else. I buy 50 lb bags of High Mountain and Old Country Type 85 Malted. The High Mountain is unlike any other bread flour I've ever used. It's really, really wonderful for high hydration doughs, and I'm sad whenever I have to go back to using King Arthur bread flour. I appreciate the offer of some flour, but it seems a little dicey to accept 4chan flour.

[Anonymous No.5327281]

>>5327273

Understood. Just got in 30 tons of spelt though if you change yer mind :D.

[FF No.5327287]

>>5327281
Holy smokes! That's a lot of spelt, and I do love spelt.

[Anonymous No.5327290]

>>5327273
I am hoping to buy a new mixer soon that will last a while. My kitchen-aid is about ready to burn out. I also want to be able to make bigger batches.

[Anonymous No.5327291]

>>5327287

[Anonymous No.5327312]

Mother always makes bread stiff and compact its worse when she uses filling she says the bread grows too much so it gets 90% bread 10% fill.
Why? Is there a betterment?

[Anonymous No.5327922]

I have been recently trying to perfect my pizza crust recipe and technique. The dough simply does not rise like I would expect (using packets of dry yeast at 105-115F, not using starter). My question is, does the use of tap water really affect the yeast in such a way that would require me to treat the water before using it.

Soon I will try making my own starters but at the moment it is more economical to use the dry yeast..

[Anonymous No.5327975]

>>5327312
Stop kneading it so much

[Anonymous No.5328007]

>>5327184
what is a good recipe for a bread of these characteristics?
medium thick leathery crust, moist fluffy interior, humidity resistant
I want it for sandwiches

[FF No.5329462]

>>5327922
People who schedule their bread baking for time are silly. Always use volumetric end points. It doesn't usually matter how long it takes to double during bulk ferment, only that it does. I use very little yeast in most of my breads so that I can retard the bulk ferment and bring out some great flavors in the bread.

I'll be honest, though. I'm not sure what you're asking. Do you mean rise during ferment/proof, or oven spring? If it's oven spring, make sure you're not using fat, use a quality bread dough, knead till windowpane, and up the hydration of the dough.

>>5328007
Humidity resistant is impossible. Carbohydrates like water. That's just how it works. Try 100% flour (90/10 bread/whole wheat), 55% water, 2.5% salt, and 0.3% yeast. Autolyse for 30 minutes to an hour before adding the salt and yeast. Bulk retard if you'd like in the fridge after mixing for 1-3 days. Bake till the crust is brown at 500F with steam.

[Anonymous No.5329508]

>>5327246
Not my pic, but I have a a200 like it.

[Anonymous No.5329511]

>>5327230
Op how do you like the SP10? I have a SP20, and am quite fond of it.

[Anonymous No.5329515]

>>5327290
What size of mixer did you have in mind?

[Anonymous No.5329517]

So I'm planning to bake some bread over the weekend, and I've a question.

What steps should I take to make sure my bread gets a nice hard crust and a pretty damn chewy inside?

I figured starting out at a high temperature then lowering it should do the trick for the crust, or am I retarded?

[Anonymous No.5329522]

I have been baking a lot over the past few weeks. But I'm having one big issue. I have a hard time finding the point between a very heavy bread with lots of flour that grows in the own, and a much lighter bread that doesn't raise as much, but at the same time taste much better.

I feel like I have tried everything. More yeast, sourdough, more/less flour, letting it stand in for 24 houses.

I know I'm not giving you a lot,but any advice? The bread taste good, it just doesn't get that much bigger.

Maybe I'm overcomplicating my question with out being very specific. So in short, who do I get a bread that rises in the own to the extent that it forms air pockets like yours.

[Anonymous No.5329553]

100% whole wheat bread. I mix, knead, rise, punch down, drop in a loaf pan. I cover the pan in greased plastic wrap and let it rise in the loaf pan until it begins to peek over the top by about 1". Preheat the oven to 350F, remove pastic wrap, toss it in the oven for 35 minutes andddddddd...

...it's a fucking brick. It deflates in the oven. It tastes amazing, it's just super dense and I can't use it as sandwich bread because it's so small.

Here's the ingredients:
350 g water
40 g oil
35 g honey
10 g kosher salt
470 g whole wheat flour
10 g active dry yeast

Thoughts?

[FF No.5329557]

>>5329508
I miss my A200. That thing was a tank. The problem is that my consulting work has dropped off since starting medical school, so I was really only using it for home baking. Hard to justify making a minimum of 6 loaves at a time for my wife and I.

>>5329511
Love it. No complaints. Good size, good power, and a #12 attachment hub to drive my meat grinder.

>>5329517
I don't know what you mean by chewy. Higher hydration doughs have the tendency of having a more rubbery crust (chewy?), low hydration doughs have the tendency of being more cakey (crumbly?). Both can be soft on the inside and crusty on the outside. Just crank your oven, hit it with some steam, and let 'er go till she's nice and dark.

>>5329522
High hydration, kneading till windowpane, using a strong bread flour, and avoiding any fat. Also be sure to allow it to proof sufficiently to establish seed air bubbles, and to be gentle when you're transferring it to a peel and slashing it.

[Anonymous No.5329591]

1 kg flour
1 bag dry yeast (yes, dry. Don't use fresh)
Half a hand full of salt
5 cl of oregano
5 cl of mixed pickled sun dried tomatoes
Half a liter of warm water
3 cl of syrup
1 dl of lager beer

Mix everything for 15 min in a machine
Put in a tray
Poke dents in the dough with your fingers and spread some olive oil and salt flakes on top.

Let it ferment for 5 min

Put in the over at 170C and with a tray of water with it.
Wait 35 min.

Have some awesome bread.

[Anonymous No.5329601]

>>5329557
>>High hydration, kneading till windowpane, using a strong bread flour, and avoiding any fat.


wow thanks a lot, I have basically been doing the exact opposite. I have been adding olive oil, I have been kneading less and less, and made a consistently more and more wet dough.

My fear have been adding too much flour, making too heavy a bread. But I'll try your suggestions.

[Anonymous No.5329620]

>>5329601

High hydration = more water

[Anonymous No.5329670]

>>5327230
>Kitchenaid mixers now have only one year warranty
WTF
I can destroy my blender with dough and nut butters and it will be (and has been) replaced no-questions-asked until the warranty expires in 2018.

Have you tried Cuisinart stand mixers?

[Anonymous No.5329692]

>>5329620
hydration =/= dehydration

Right I'm an idiot. Ok, but then, doesn't that make kneading impossible. You want the dough to let go of the bowl to knead it, but how do you do that, without just adding in more and more flour.

[Anonymous No.5329699]

>>5329692

Welcome to the endless frustration of working with super wet doughs.

[Anonymous No.5329889]

>>5329670
https://www.youtube.com/watch?v=F5mBOGte5Zo

[Anonymous No.5330181]

>>5329553
Gluten. Add some gluten in there, your dough doesn't have the structural strength to support itself and collapses under its weight.

[FF No.5330257]

>>5329553
The definite reasons your bread does not have much oven spring: you use fat and it's 100% whole wheat. Other possible reasons: you are overproofing or you are too rough with the dough between proof and bake. The problem with 100% whole wheat is that all the bran particles block intra- and intermolecular bond formation of gluten proteins. As a result, you never really build that protein network that's required to stabilize a large oven spring. Equally, fat is more surface active than protein but cannot form intermolecular bonds, so adding it to a bread dough inhibits gluten network formation. Although it's not the original history behind the word, that's why shortening is so appropriately named shortening. Try doing 40/60 bread/whole wheat with no or very little fat. I bet you'll notice a huge difference right off the bat in oven spring, but still get some nice whole wheat flavor.

>>5329670
I have not. I gave up on residential mixers a long, long time ago. My biggest suggestion to people who bake a lot of bread but don't have room for a large commercial stand mixer is to try and locate an old Hobart 5 quart mixer.

>>5330181
Even adding gluten probably won't make a huge difference to that formulation. It's packed with protein, it just can't create a supportive network.

[Anonymous No.5330350]

FF, this is an odd question, but where do you get your flour from?

I have a hard time finding bread flour at reasonable prices (so that I can bake my own for less than it costs to buy a loaf of similar quality), and things like rye and spelt are both scarce and even more expensive than wheat flour.

[Anonymous No.5330354]

Because mentioning that you're studying for step 1 is relevant to the eminent discussion of bread.

Fuck you. I hope you fail and score no higher than 220. Enjoy wallowing in the dregs of primary care, Dr. Faggot.

[Anonymous No.5330360]

When buying bread in the USA what do I want to avoid and what do I want to look for? What sort of confusing/misleading labeling have you seen?

[Anonymous No.5330424]

Why is Lithuanian dark rye bread so good? Been living here for a while and this shit blows everything else out of the water. Absolutely amazing, pretty sure there are Lithuanian bakeries around the US so you kids over there might get to try that out.

[Anonymous No.5330443]

>>5330360
THAT IMAGE IS BULLSHIT YOU FAT SHAMING SHITLORD

[Anonymous No.5330454]

>>5330443

[Anonymous No.5330536]

>>5330354

Hey, man... not cool.

[Anonymous No.5330589]

>>5327239
Amazon.

[Anonymous No.5330591]

>>5329692
Google 'stretch and fold'.

[FF No.5330686]

>>5330350
I buy bulk Central Milling flour from a local bakery. Apparently a mill just opened up abut 10 minutes away, though, so I may switch to purchasing from them for local whole grain flours.

>>5330354
It's cool, man. Primary care would be just fine by me. I like longitudinal medicine, and the schedule would allow me to engage some of my entrepreneurial interests.

>>5330360
I'm not really sure what you mean. I think the biggest issue I've seen are people mislabeling the type of bread they're selling. Half the time ciabatta isn't ciabatta, and pain de campagne isn't pain de campagne. In truth, though, I never buy anything other than sandwich bread, so it's been a long time since I've gauged the quality of the artisan bread market here in Los Angeles.

>>5329692
Stretch and fold is, indeed, the key. You'll want a bench scraper and a clean surface for that. You'll also just have to come to terms with the fact that you're going to get really, really messy.

[Anonymous No.5330750]

>>5330257
>Try doing 40/60 bread/whole wheat

This is what I was afraid of, because I'm trying to avoid simple carbs. Do you think there will be any improvement if I remove the fat but keep it 100% whole wheat?

[Anonymous No.5330943]

>>5330750
Not him, but 100% whole wheat breads are problematic because the bran cuts the strands of gluten that give bread structure.

I don't personally do any whole wheat baking, so I can't offer any practical advice.

[Anonymous No.5331065]

>>5330750
http://www.kingarthurflour.com/recipes/classic-100-whole-wheat-bread-recipe

Try this, has a lot good ratings and people are raving about it, but I have tried it and it is still too dense and crumbly for me, I will suggest what FF suggested, maybe look into other grain flours.

[Anonymous No.5331670]

>>5331065

That is the recipe I started with and kind of formed mine from.

[Anonymous No.5333720]

I have a bread question.
How do i calculate the final weight of a bread?
Let's say i want my bread to weight 150g when finished. How much should it weight before going to the oven? How much weight does it lose after that? I think there was a formula to know the final weight but can't really remember.

[Anonymous No.5334358]

>>5333720
25% loss to baking is reasonable.

[Anonymous No.5334361]

>>5333720
>edit
9-10% baking loss is reasonable.

[Anonymous No.5334564]

>>5333720

I don't have an answer for you, but I do want to piggy-back off your question:

How do I calculate the nutrition of my bread? For most things you can just add up the caloric content of the ingredients or whatever, but doesn't the yeast metabolize a significant portion of the sugar and flour, changing the nutritional content?

[Anonymous No.5335088]

>>5334564

The yeast isn't actively fermenting for more than a few hours, I suspect not long enough to appreciably change the caloric density.

[Anonymous No.5335124]

German style three seed bread from Peter Reinhart's WGB. This is a really spectacular loaf of bread. The combination of whole wheat flour and toasted seeds give it a really unique and pleasant flavor.