Bread Thread

[Anonymous No.6012627]

Been baking any bread, anons?

I just used my new banneton for the first time. Gotta say, I'm a big fan. Best aesthetic improvement I could've made for my bread. Recipe (for two loaves) was:

800g high-gluten flour
500g warm water
10g iodized salt
25g granulated sugar
25g melted unsalted butter
4g active dry yeast

The fat and sugar were kind of an afterthought. I'm actually making the other loaf into a dozen rolls and seeing how it comes out. If they're good I might just bring them to Thanksgiving tomorrow.

[Anonymous No.6012660]

>>6012627

I'm not crazy about the crumb at all. This is kind of a regular problem for me. I think I'm not doing a long enough final proof -- about 30 minutes. What do you guys normally do?

[Anonymous No.6012692]

>>6012660
you need to do it for at least an hour and a half somewhere warmish

[Anonymous No.6012722]

I've got some bulk-fermentation going on ATM and will be baking two loaves of peasant's bread/country bread (pain campagnard/pane cafone) noon tomorrow.
Gonna bake some mrrkn biscuits tomorrow, too.

[Anonymous No.6012774]

>>6012660
>>6012692
Don't proof for specific amounts of time. Proof for size. As soon as it's grown enough, you know it's time to bake.

[Anonymous No.6013669]

>0.5% yeast
>3% sugar
>thinking 30 mins is enough

triple/quad the time, or use more yeast and/or sugar.

[FF No.6014784]

>>6012774
We have a winner. Never bake for time. Always bake for volume. It will ensure that you produce a quality loaf no matter the other variables, unless you've totally borked the recipe.

[Anonymous No.6015825]

>>6014784

Can you give me a rough estimate of how much time your loaves normally take to double, using the percentages in >>6013669?

[Anonymous No.6015873]

>>6015825
It varies depending on a lot of factors, so no. It all depends on the flour you're using, the yeast you're using, the temperature and humidity wherever you decide to proof it, etc. Once you follow the same process yourself with the same ingredients in the same location, then you'll know how long you need to proof it.

[Anonymous No.6015888]

>>6014784

hey FF, can a brother get a recipe for a simple 100% whole wheat loaf?

or, the best whole wheat/high gluten flour combo loaf you have?

[Anonymous No.6015968]

I made some baguettes yesterday then made some bread pudding with it last night

[Anonymous No.6017273]

just made a really shitty loaf of whole wheat bread. it just totally collapsed in the oven. i'm so embarrassed i won't even post a picture.

[Anonymous No.6017465]

>>6017273 here again.

I followed this recipe:

http://cuisinicity.com/whole-wheat-boule/

Pretty much to the T. I was kind of wary of the fact that there was no salt in it, but the author said "it doesn't need it." There's also no bulk ferment -- one rise and it's in the oven. In addition to the collapse, it's ULTRA bland. Pretty much inedible without some kind of strong-flavored spread.

[FF No.6018157]

>>6015825
Super variable. Wholly dependent on how much yeast I use, if there's malted flour in the recipe, the presence of fat, what the ambient temperature is, etc. Just let 'er roll until the dough has doubled for bulk ferment and grown about 1.75x for proof.

>>6015888
100% whole wheat flour, 65% water, 2.5% salt, 0.2% yeast. Optional: preferment. Also optional: soaker. Also optional: autolyse.

>>6017465
Bread needs salt. You can get away with a pretty wide range of salinity, though. Bulk ferments are also optional, but they sure do help build flavor in the final product. Comparing a dough that has been autolysed and bulk retarded properly to a dough that is direct mix and straight into the oven after bulk ferment and proof is like night and day.

[Anonymous No.6018170]

Sourdough bread, white flour with a small amount of rye. Sourdough started about 10% of total bread weight. First prove takes about 12 hours, second prove about 4-5 hours.

[Anonymous No.6018567]

I'm trying to learn how to make bread and shit like that by myself but I haven't done anything I'm proud of. My stupid bread never rises, or just half rises, and I don't know what I'm doing wrong

[Anonymous No.6018607]

>>6014784
>We have a winner.

No you haven't.

Over-risen bread can be sour, collapse, flatten, separate crust, way too thick crust, crumbly, and some other texture stuff.

Depending on your wishes you might actually want some of this stuff, but just letting it rise like YOLO doesn't work.

It's a combination of timing and eyeballing.

[Japanese Lettuce Hardcore !!hGVNqbTL1ZV No.6018621]

How do you weigh water? Like count how many seconds it comes put of the tap?

[Anonymous No.6018630]

>>6018621
How do you weigh things?

[Japanese Lettuce Hardcore !!hGVNqbTL1ZV No.6018637]

>>6018630
Water is a liquid while the other ingredients are solid. You can weight solid ingredients in a bowl. But you can only measure cup wise lliquids.

[Anonymous No.6018648]

>>6012627
Seems as good a place as any to ask.

Anyone know where I can buy a wooden bread bowl this isnt several hundred dollars.

[Anonymous No.6018650]

>>6018637
>put cup on digital scale
>adjust for cup
>pour in water
>post results

[Anonymous No.6018654]

>>6018637
you're fucking retarded

[Anonymous No.6018655]

>>6018648
Why not use a bamboo bowl?

[Oldbean No.6018663]

>>6018621
1ml is 1g. If you're using pig disgusting imperial measurements your measuring cup should have a fluid oz. measurement. If it doesn't, 1 cup is 8 oz.

>>6018637
To weigh liquids, first put the bowl on your scale. Tare it, then add the liquid. Then kill yourself for being a fucking idiot.

>>6018607
>Over-risen bread can be sour, collapse, flatten, separate crust...
He said to bake for volume, not bake 10 hours after the shaped dough has collapsed.

[Anonymous No.6018665]

>>6018655
are they super wide, not very deep, and hold a season well? Seems too steep.

[Anonymous No.6018667]

>>6018637
Grab something to hold the water such as a cup.
Put that cup on the scale.
Find out how much that cup weighs.
Then zero out the scale.
Add water to cup until you get the weight you need.
If you can't zero out your scale just subtract the weight of the cup.

[Anonymous No.6018677]

>>6018665
Oh but you have all kinds of sizes though.

I have a bowl like on that pic (was included in a Christmas goody package) and it works fine.

[Anonymous No.6018680]

>>6018677
*goodie

Fuck me.

[Anonymous No.6018682]

>>6018677
Thanks, Ill look into it though I'd prefer a hardwood bowl.

[Anonymous No.6018723]

>>6015968

[Anonymous No.6018733]

amateur breadfag here, whenever I leave my bread out to rise it seems to form this thick dry crust. How do you circumvent this? It's not an issue if it's going straight into the oven, but if I need to shape it it spreads these weird shards of crust through the dough

[Anonymous No.6018829]

>>6018733
oil it, cover the bowl with plastic wrap

[Anonymous No.6018959]

my recent bread
active dry yeast and buttermilk with 1/4 rye
baked in a steel dutch oven

it doesn't take long to ferment and tastes nice

[Anonymous No.6018961]

>>6018959
sorry for the shallow depth of field picture, was too late in the day for good light and flash looks like shit

[Anonymous No.6020331]

>>6018157
>Bread needs salt.

I figured as much (afterward). I don't understand why there are multiple positive reviews for the bread and no negatives -- why do people rave about shit bread?

[Anonymous No.6020336]

>>6012627

baking some these right now to serve the turkey ala king upon

[FF No.6020416]

>>6018607
Please see >>6018663. Thanks for understanding.

>>6020331
People like shitty things. Health-conscious people like even shittier things.

[Anonymous No.6020533]

I had been using a bread maker for the last 2.5 years or so to do all the mixing/rising work for some sandwich bread before I shaped it and baked it in the oven. It worked well, but I was never super satisfied with it.

On Monday, I tried making a loaf (just bread flour, salt, yeast, and water), doing all the steps myself by hand. Pic related is the result. Pretty tasty loaf, especially if you put some butter on it.

I'm going to try tomorrow to make a loaf for sandwiches. I'll probably be googling recipes, as I think the recipe I was using in my bread maker had too high of a hydration, as it was often very sticky. Plus it had a slight tendency to form giant bubbles and/or collapse. So yeah, new recipe time I think.

[Anonymous No.6020557]

>>6018648
What you want is a brotform

[Anonymous No.6020562]

>>6020416
whole garlic cloves in bread are so good, but goddamn, no amount of toothpaste will get that smell off your breath for like a month

[Anonymous No.6020580]

>>6020562
I think those are nuts, brah.

[Anonymous No.6020839]

>tfw sourdough starter has become proteolytic
>fucking bacteria eat all of the gluten in a number of hours and the dough turns into something with the consistency of porridge after an overnight ferment
>back to using pleb yeast until I can get a new starter going

[Anonymous No.6021166]

>>6012627
Used your recipe and it came out really well!

Thank you for posting your recipe. It was my first time baking bread.

It took 6 hours to double in size during the first rise though, and 3 hours for the second. No idea how you got it to work with 30 minutes.

[Anonymous No.6021289]

Been raising some natural Sourdough for... a week for now?

How long should i raise it for the best result?

[Anonymous No.6021309]

>>6021289

Makin pesto garland bread soon

Rye bread, roll out, spread pesto on
Roll into tube, cut into 1-2in slices, arrange in a ring shape on a sheet pan

bake together and becomes finger food

[Anonymous No.6021959]

>>6021166
Why does it have eyes?

[Anonymous No.6022115]

>>6021959
I'm not entirely sure. It just sort of happened.

[Anonymous No.6022145]

>>6022115
IT'S BACK