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[FF No.5850821]

Just baked a couple loaves.

100% flour: 50% bread flour, 30% coarse whole wheat, 10% spelt, 10% emmer
63% water
2.6% salt
0.2% yeast

Anybody baking anything? Baked anything recently? Have any questions about bread?

[Anonymous No.5850827]

>>5850821
whats your yotube channel I always forget to save it

also how do you make those weird letters and what do they mean

[Anonymous No.5850839]

>>5850821

Pretty much every day I bake a loaf of bread from this whole grain flour

http://www.amazon.com/gp/product/B0049YP7P6

I usually don't have a lot of time to make a fancy meal and sit down to eat it, so I make daily bread as a very low-cost way to cover my breakfast and lunch since I can take it to work with me and eat it as I please with no utensils or mess. I'm thinking of buying some other flour to mix into it, like barley flour or oat flour to just make it a bit more nutritious and give it more variety

[Anonymous No.5850849]

Do you know how to percentages??

[Anonymous No.5850851]

>>5850849
>how do i bakers percentages

[FF No.5850852]

>>5850827
http://youtu.be/MJGqSC2RpD8

>>5850839
Post some photos. I wish I had the time for daily bread. I don't remember the last time we purchased a loaf of bread, but I usually only bake every 3-4 days since the loaves last that long.

[Anonymous No.5850860]

>>5850849
He does. YOU, clearly, do not.

[FF No.5851838]

>>5850849
Baker's percentages express everything in terms of flour. Flour is always 100% (unless you include the flour in a starter or preferment of some kind), and everything else is a fraction of that. So if you were to use 100oz of flour in my posted recipe, you would have 63oz of water, 2.6oz of salt, and 0.2oz of yeast. Yes, if you total them it adds up to a very wonky number.

[Anonymous No.5851843]

>>5850821
you're a master of gluten, you wonderful bastard

[Anonymous No.5851860]

>>5850821
>Not using sourdough
I know it takes a lot longer and is more difficult, so i can understand why people don't do it,
but the main reason for baking at home is to have a better tasting, higher quality bread.
Sourdough also helps to soften and tenderize coarse parts of the flour and spelt, so it would've been a perfect opportunity.

tl;dr Sourdough rocks

[Anonymous No.5851926]

Tried white whole wheat yet? Has changed ny breading forever i basically use thing else now.
Makes darn good waffle and biscuits as well

[Anonymous No.5851932]

>>5851926
>Basically use nothing else now

Sorry i derped on my phone. Anyway, white whole wheat; amazing stuff

[Anonymous No.5852298]

>>5851932
I don't find whole wheat to be all that great tbh.
I tried spelt and emmer though, they're delicious, but too expensive.for everyday bread.

[thebreadman No.5852340]

most recent one that I've taken a picture of

SF style sourdough, 10% white whole wheat, the rest is high extraction type 70 flour (inbetween white flour and whole wheat)

[Anonymous No.5852354]

>>5850821
Lookin' good as always, FF. Skipped baking last weekend because it had been a crazy week, but doing a loaf with a cracked wheat soaker Sunday.

>>5850827
They're Greek, and they mean bread.

[Anonymous No.5852363]

>>5852298

White whole wheat is hard spring wheat, totally different that the standard red whole wheat flour. It's 13% protien and whole grain, tastes and looks absolutely nothing like the other kind

[Anonymous No.5852506]

Baked some bread this week. Kind of fucked up the dough. Forgot to add salt before I was already kneading it. So I had to make a little batch (about a 65g flour and 60g water + salt) and tried to knead it into the dough.
Also divided the final dough into 2 pieces.
Not really sure what happened, but the first one I baked came with really soft crust and more dense crumb than the one I baked later (it got to proof about 20-25 more). The later had more air inside it, and harder crust.
Both tasted OK, even though I had to add the salt too late.
First one is in the picture.

[Anonymous No.5852513]

>>5852506
And the one I baked after the first one.

[FF No.5852577]

>>5851860
I use sourdough most of the time, I just didn't feel like making a sour loaf. I don't think that levain necessarily means "better tasting, higher quality bread." Commercial leavening has its place.

>>5851926
I tried whole wheat when I was first getting into bread. I prefer the real stuff.

>>5852298
I have a local mill that sells a lot of landrace heirloom grains. They usually have bags of freshly-milled spelt and emmer for pretty cheap.

>>5852340
Looks great, as always. Beautiful bloom. I use high extraction flours regularly. When I replenish my stores, I generally buy a 50lb bag of Central Milling's High Mountain flour (the best bread flour I've ever used, bar none) and Type 80 Malted flour (80% extraction with malt added).

>>5852506
>>5852513
Your photos are pretty clear evidence that proofing is an important step to bread baking. Your first loaf looks underproofed, but your second looks dead on.

[Anonymous No.5852603]

>>5852577
>I don't think that levain necessarily means "better tasting, higher quality bread."
It may not be true for white bread, but it is true for real bread, aka rye bread.

[Anonymous No.5853045]

>>5852577

Um, what? What is not real about whole grain ground white wheat?

[Anonymous No.5853906]

I made some challah today...

[Anonymous No.5853911]

>>5853906
...and then some sourdough boules

[Anonymous No.5853919]

>>5853911
The crumb shot. I used:
5% sifted whole wheat to get the bran out
47.5% ap flour
47.5% bread flour
6% young starter
.25% malted barley
2% salt
75% hydration

Did 3 intermittent stretch and folds within the first hour. Let ferment at about 70-75 degrees Fahrenheit for 13 hours, shaped, kneaded and baked. Had a mild tangy flavor, which I prefer over San Francisco style.

[Anonymous No.5853921]

>>5853919
I meant shaped, proofed, then baked. There was no kneading involved anywhere in the process.

[Anonymous No.5854073]

I have never made bread but would like to. Give me your most basic technique.

[Anonymous No.5854093]

>>5854073
I forgot to say please

[Anonymous No.5854113]

>>5854073
The easiest, believe it or not, might be a simple brioche. And before you say otherwise: brioche is not necessarily sweet. It is a bread made with eggs, butter and milk rather than merely water. It can be made sweet by the addition of sugar (and water as sugar is hydroscopic IE it steals moisture from the dough which needs to be rectified with the addition of just a bit more liquid).

I'll write this out in simple form then baker's notation.

Bread flour, 450g/1lb
Salt, 8g
ADY, 9g
Milk, whole or part-skimmed, 240ml/1 cup
Butter, melted, 4tbsp
Egg, 50g/1large
AP Flour, as needed to work with

Whisk together the dry ingredients.
Beat together the wet ingredients.
Add the wet to the dry and mix to combine; don't worry if it's still floury.
Allow to rest, covered, 30-60 minutes.
Knead 2-5 minutes.
Allow to rest, covered, 30-60 minutes.
Knead 2-5 minutes.
Allow to rest, covered, 30-60 minutes.
By now, the dough should be soft and should pane easily (look up 'dough' and 'pane' on google images). If not, repeat the knead/rest cycle until it does.
Now, the easiest bread to form, believe it or not, is the braided loaf. It's weird cuz it looks all fancy and shit, but it really is the easiest.
Remove a third of the dough, leave two thirds together.
Roll the two pieces of dough into snakes of about equal girth.
Place the longer piece in a U-shape and the shorter piece in between it, resting one end on the centre of the U.
Braid together.
Allow to rise on a parchment-lined tray 45 minutes. If desired, allow it to rise in a parchment-lined loaf pan rather than a tray.
Hot up the oven at 180°C/350°F for 15 minutes, then place the tray/pan into the oven and bake until done, about 35-40 minutes, adding a bit of water to the broiler pan about halfway through.
Remove, allow to cool completely, then cut and enjoy.

[Anonymous No.5854117]

>>5854113
Bread flour, 100
Salt, 1.78
ADY, 2
Milk, 53.33
Butter, 10
Egg, 11.11

[Anonymous No.5854123]

>>5854113
What is ADY? What is AP flour? What do you mean by braid together? Do you have an example picture?

[Anonymous No.5854142]

>>5854123
ADY = active dry yeast
AP flour = all purpose flour, flour that has a protein content of about 10% and is suitable, though not ideal, for just about all baking. By contrast, cake flour (also 'soft flour' in some parts of the world) has a protein content of about 7% and bread flour (also 'strong flour' or 'hard flour') has one of about 13%.

This is a braided bread: >>5853906

Look up 'braid' and 'dough' on google images.

[Anonymous No.5854832]

>>5853919
Daaamn, those look awazing<3

[Anonymous No.5854880]

Sup FF! Good to see you back on the board. I'ma bake bread like you one day.

[Anonymous No.5854888]

>>5854880
>I'ma bake bread like you one day.
Don't kid yourself. It's a special talent only reserved for some.

[Anonymous No.5856880]

>>5852354
Here's the final dough for the cracked wheat bread. Whole wheat pate fermentee, soaked cracked wheat, and malt syrup. Back in 4 hours with final pics.

[Anonymous No.5856897]

Nothing very special. Still trying different kneading methods and water/flour ratios.

[Anonymous No.5856905]

>>5856897
Also someone told be it was some sort of cinnamon roll -national day so I made those too.

[Anonymous No.5856926]

>>5850821
just want to give you some credits OP. People like youare the reason I visit /ck/

[Anonymous No.5856930]

>>5856905
>no raisins
>no butter
>no nuts
i hope you at least baked them in milk or cream

[cpt.marci No.5856939]

Anyone know a good recipe made only from with graham + vollkorn rye flour. What i wanted to achieve, is to get rid of white flour bread.

[Anonymous No.5856969]

>>5856930
Raisins are not part of cinnamon rolls :)
The butter is inside the troll duh. There were no nuts, because I thought I had almonds but didn't. And milk was used yes

[Anonymous No.5856996]

>>5856969
>Raisins are not part of cinnamon rolls :)
Who says so? The ministry of cinnamon rolls?
I always add plenty of rum soaked raisins. Mmmh-mmh!

[Anonymous No.5857030]

>>5856996
>the ministry of cinnamon rolls?
Yes, actually.
Sweden has an office of tourism that regulates what is and is not a cinnamon roll. And since Swedes are the originators of the cinnamon roll (and yesterday was the official Cinnamon Roll Holiday in the glorious Sverige) I think you should pay Swedes their due.

[Anonymous No.5857521]

>>5856930
>baked them in milk or cream
explain this to someone that isnt into cinammon rolls pls

[Anonymous No.5857964]

>>5857521
The dry ingredients are mixed in milk rather than water.

[Anonymous No.5859008]

I'm like this guy >>5854073, but I need to go buy ingredients still, any good youtube tutorials you anons recommend? I can follow regular recipes too. Also I try not to use dairy, I use almond milk and it says you can use it in recipes but will it work in breads and stuff? Any advice? I would feel such accomplishment if I baked some shit up right.