/ck/ - Food & Cooking

[Anonymous No.6551016]

Rate my bread /ck/. Also general bread making thread.

[Anonymous No.6551019]

Here's a close-up shot. Made with whole grain wheat flour, all-purpose flour, oatmeal, pecans, wheat gluten, honey, molasses, oil, salt, yeast, and water.

[Anonymous No.6551039]

>>6551019
Needs more raisins.

[Anonymous No.6551060]

weird color

[Anonymous No.6551072]

What kind is it? Pretty dense crumb, but it looks like it probably has a good portion of whole wheat, so that would be understandable. The structure of the crumb looks like it could have been shaped with more tension, which probably also would have helped it rise a little higher and hold together better. It also looks slightly too moist as if it kind of mushed when cutting it, probably could have been baked longer.

That said, it looks perfectly edible and I'm sure it tastes just fine. Ain't no fancy-pants shit but I bet it would make good toast.

[Anonymous No.6551073]

>>6551016
Looks gross.
Try harder next time.

[Anonymous No.6551116]

>>6551016

edible. for that result I would have used loaf pans and browned the tops off with some butter

>sandwich loaf my nyucka

[Anonymous No.6551179]

It looks a little odd, but I would try it. How does it taste?

[Anonymous No.6551336]

>>6551072
>>6551116
Thanks for the advice. Not sure what kind it is, just a recipe I got from my grandmother.

>>6551179
It's good. Smells better than it tastes. Nutty though, which I like.

[Anonymous No.6551361]

looks like it didn't rise for shit

[Anonymous No.6551637]

I only eat bread with crumb open enough that I can fit my dick through the air holes.

[Anonymous No.6551643]

>>6551637
I saw you eating this the other day, so you're either a woman or castrated, anon.

[Anonymous No.6551700]

>>6551016
>>6551019
If I had to give my amateur opinion, OP, it looks like your bread is particularly dense.

If I had to hazard a guess, I'd say your moisture ratio was off. This is a common problem for home bakers, especially if you don't measure your dry ingredients by weight, rather than volume. If you do measure by weight, it's a good rule of thumb that a "cup" of AP or bread flour weighs about 125 grams, but most recipes cheat it up to 140-150 grams. You also have to take into account the moisture content of your sweeteners; I'd be willing to bet money that's what threw you off.

It's also worth noting that while whole wheat flour does require more moisture, if the percentage of it in the recipe is less than 50%, you can get by without adjusting your liquid content and it normally will turn out fine.

[Anonymous No.6551718]

>>6551700
I'm not him, but just out of curiosity what makes you think the moisture ratio was off?

Everything from a stiff french bread dough to 80%+ hydration rustic breads can end up with a better crumb than that. The fact you think it's the moisture ratio if baffling to me. The bread looks like it's too dense, but I genuinely wonder why you think it's the hydration that is at fault.

[Anonymous No.6551747]

>>6551718
Judging by the two pictures OP posted, I noticed that the crumb texture and density were very similar to cake or cornbread, which indicated to me that the problem didn't lie in lack of leavening/fermentation. Additionally, personal experience from having breads with density issues. Someone with an eye for it can generally tell, just by sight alone, when a loaf is too moist.

[Anonymous No.6551756]

>>6551747 cont.
If you take a good look at OP's second photo, you'll notice the interior of the bread has a sort of subtle mottled appearance. That's indicative of either too high a moisture content, or inadequate fermentation time. It might, might be because of the addition of extra gluten affecting the formation of crumb structure, but that's conjecture. It could be one of those reasons or all of them combined; there's no way of knowing unless OP replies to his thread.

[Anonymous No.6551760]

>>6551643
That's a pretty decent Pullman loaf.

[Anonymous No.6552607]

>>6551756
It did seem pretty moist when I cut it. So I should use less water next time?

[Anonymous No.6552650]

>>6551016
Looks heavy, dense, chewy and bland.

Also looks sticky and doughy, but that's probably since you didn't let it cool. That being the least of your worries with what you've presented here.

[Anonymous No.6552669]

How fresh was the bread when you cut into it? If it was fresh, that might explain why the crumb looks a little too moist and mushy. The bread needs some time out of the oven to cool and solidify. If it was already cool, the bread definitely had some issue there.

[Anonymous No.6552681]

[Anonymous No.6552694]

>>6552607
It's important not just that you use less water, but that you know the hydration levels of your dough.

In baking ratios, concerning bread, you want a ratio of 5:3 flour to liquid. That comes out to 60%, which is the ideal moisture content for bread. If I had to estimate just from your pictures alone, I'd say your moisture levels were closer to 75%.
The most important thing, judging from your ingredient list, is to remember to factor in the honey and molasses as liquid; for bread making purposes, they're effectively sugar water, and you should adjust the amount of actual water accordingly.

I'd be curious to see you make another batch of this bread with an appropriate hydration ratio. I'd imagine it would raise up more and have a looser, more tender crumb.

[Anonymous No.6552725]

>>6552669
It was still warm when I cut it.

>>6552694
Thanks a lot for the advice.

[Anonymous No.6552795]

>>6552725
No problem, OP. You can also Google "Baking Ratios" to learn more.

[Anonymous No.6553073]

Rate my Overnight Country Blonde

[Anonymous No.6553087]

>>6552694
>That comes out to 60%, which is the ideal moisture content for bread.
Lots of bread has higher hydration than that and they are usually better than a standard 60% hydration dough.

my ciabatta is 80% and even my baguettes are 70-75%

You are pulling all of this out of your ass and have no idea what you are talking about. Please refrain from giving advice in the future.

The only reason 60% is standard is because it's extremely easy to work with, not because it's ideal. His bread density has literally zero to do with the hydration level.

[Anonymous No.6553104]

>>6553087
Then what's the problem?

[Anonymous No.6553187]

>>6551016
>>6551019
OP, i understand why other people are saying dense, but i've baked with oatmeal before, and that's exactly the kind of crumb i've had as well

honestly, looks good

[Anonymous No.6553194]

>>6553073
this crust is making me erect

[Anonymous No.6553195]

>>6553194
I used Ken Forkish's method. Dutch oven helps with the crust.

[Anonymous No.6553197]

rate my homemade banana bread, /ck/

[Anonymous No.6553206]

>>6553073
That is some impressive bread.

[Anonymous No.6553209]

>>6553197

[Anonymous No.6553218]

>>6553206
thanks man. the crust is crisp, but the inside is tender asf. Slight tang, with a backend of sweetness. My yeast, Bob Hævemiddel, is about 3 weeks old. Needs a bit more aging

[Anonymous No.6553226]

Also another crumb shot

[Anonymous No.6553235]

>>6553226

[Anonymous No.6553285]

The bakeries where I live are pretty bad and all these delicious looking breads are really making me want to pick up bread baking myself
What's a cool, easy to make bread for a beginner?
>captcha

[Anonymous No.6553289]

>>6553285
The no knead bread is a perfect beginner recipe if you are looking for something rustic. The long fermentation develops a great flavor too.
http://steamykitchen.com/168-no-knead-bread-revisited.html

[Anonymous No.6553304]

>>6553289
here's a less shitty link

http://www.kingarthurflour.com/recipes/no-knead-crusty-white-bread-recipe

[Anonymous No.6553311]

>>6553304
that recipe sucks though

[Anonymous No.6553354]

I found the 'bread' cookbook through completely legitimate means, and I'ma try the hand mixed white at ass in the morning tomorrow, which means I can have it for dinner. Just fermentation for days on everything in there.

[Anonymous No.6553363]

>>6553311
Flour Water Salt Yeast is a great book, just a bit advanced in terms of technique and time

[Anonymous No.6553431]

I started a batch of dough today, if i bake tomorrow I'll post results, it's 85/15 WW/white

[Anonymous No.6553450]

>>6553431
nice. What kind of levain/starter?

[Anonymous No.6553657]

>>6553450

plain old red star granules

[Anonymous No.6553669]

>>6553087
But you see, faggot, OP asked us to rate his bread. If he was trying to make some artisinal hipster shitlord loaf of misery with holes in the crumb big enough to stick his dick in, he wouldn't have asked for an opinion, he would have lauded his baking superiority over us sad plebs with the insufferable funk of smugness clinging to his posts like yours.

But he didn't.

He asked for a honest critique of what he'd made, not for a completely contrary, egotistical humblebrag shitpost like you have made me reply to. And I gave it to him, as a kind Anon, who clearly has suffered the blight of overly dense, oversaturated, mediocre loaves, and had learned how to troubleshoot bread with said problem instead of throwing a bunch of bullshit at the text box to make myself look good, as you did.

If you fucking know anything about baking like you claim to, you realize that the 5:3 ratio is absolutely fine for 90% of all baked breads, so by making this insufferable post, all you've done is muddy the waters of OP learning to make a better product. So McFucking kill yourself.

[Anonymous No.6554367]

more brot folks.

[Anonymous No.6554566]

>>6554367
I'll post my first bread in 2 days if the thread is still alive by then

[Anonymous No.6554572]

>>6553669
wow you are so butthurt

it's ok to be wrong anon, the hydration level has nothing to do with what's wrong with his bread and that is all I was saying

I've baked professionally for 12 years and I make bread that will fucking wreck your shit, try me nigger

[Anonymous No.6554578]

>>6554572
You know fuck all about baking.

[Anonymous No.6554580]

>>6553669
>you realize that the 5:3 ratio is absolutely fine for 90% of all baked breads

Except it's not.

Not in the slightest.

[Anonymous No.6554582]

>>6554578
I've forgotten more about baking than you will ever know.

[Anonymous No.6554607]

>>6554582
I've forgot more about getting baked than I'll ever know about getting baked man.

[Anonymous No.6554610]

>>6554582
Bullshit! Fight me!
Name a time and location, I'm willing to travel just to settle this.
Your move faggot.

[Anonymous No.6554622]

>>6553669
If you had mediocre loaves I'm sorry, but it usually doesn't have much to do with moisture content. Recommending a 60% hydration loaf as a solution to dense bread is really bad advice.Typically you want as high hydration as you can work with for rustic breads and recommending 60% hydration as the ideal is supermarket bread tier.

[Anonymous No.6554629]

>>6554610
Ritz Carlton Naples, employee parking lot, one week from now at high noon.

I should say, I don't really fight but I'll stand there and get punched until you get tired

[Anonymous No.6554631]

>>6554629
post pics of result plz.

[Anonymous No.6554714]

>>6553073
Dat crust doe.... Erection initiated. What are the wheat ratios?

[Anonymous No.6554984]

>>6553431
>>6553450

I experimented with make drop rolls this morning with my dough, they came out hilariously bad. will post pics in a bit

[Anonymous No.6555027]

so for the record this not a bright idea lol

85% whole wheat, overnight proof, 425 for 20minutes. i floured the pan but the dough was too wet among other things

[Anonymous No.6555029]

the bottom. they actually came apart sort of okay the actual bread tastes fine, I think they'll be good sandwich rolls but wow. not elegant

[Anonymous No.6555035]

next time: better proofing(tighter dough) better shaping, wax paper, roll them in flour and hotter oven.

[Anonymous No.6555085]

this is 12% whole wheat, 80% hydration sourdough.

[Anonymous No.6555197]

>>6555027

> 425 for 20

I cook a loaf at 500 for 45 (in a dutch oven for 30, rest uncovered)

yours is quite raw I assume

where did you get the recipe

[Anonymous No.6555210]

If you haven't seen this, you must

http://www.videobash.com/video_show/late-night-bread-expert-professor-steven-kaplan-661947

[Anonymous No.6555211]

>>6555197

I let them rest for about 15 minutes too. They're fully baked, the taste and texture is actually quite nice, they're just bizzare and fucked up in appearance

>>6555197
> 500 for 45 (in a dutch oven for 30,

that will get you a nice crispy crust, which is not what I wanted.

[Anonymous No.6555228]

>>6555085
That crust! Hnnng. What was the baking method for this?

[Anonymous No.6555231]

I actually made pizza dough yesterday after struggling a lot. I took some pictures of the finished pizza attempts so would that count or do you just want pure bread

[Anonymous No.6555236]

>>6555231

go ahead though there's a pizza thread going on too

[Anonymous No.6555269]

>>6555228
preheat oven to 500 with dutch oven inside for 20 minutes, drop to 450 when the bread goes in. 30 minutes with the lid on and about 10-15 with it off.

[Anonymous No.6555272]

>>6555269
Oh shit. That's exactly like my method. I ended up getting this >>6553073

[Anonymous No.6555274]

>>6555228
here is the crust on another loaf i baked with it. got some blisters on it.

[Anonymous No.6555275]

>>6555272
that bread is beautiful. is that the country blonde from flour water salt yeast?

[Anonymous No.6555280]

>>6555274
Try going 475 preheat and bake. Better chance of not getting blisters.
>>6555275
Yessir! It's fucking delicious, great and tender crumb, crust is crisp asf. Ken's stuff is great. I'm gonna try is Pain Au Bacon next.

[Anonymous No.6555293]

>>6555280
i atually like getting blisters! i used to bake at 475 but i prefer the crust from 450. it's a little bit thicker but not too much.
that book is what got me started baking bread. i love the country blonde and the field blend #2.

[Anonymous No.6555307]

>>6555293
The book, initially is hard to learn at first, but its a great way to go!

What do you do with the excess levain you have to get rid of? I make biscuits out of them.

[Anonymous No.6555319]

>>6555307
i usually am always making bread or pizza dough with it but if i'm not gonna bake for a while i just pop it in the fridge.

[Anonymous No.6555363]

Still working on how to score without fucking up.

[Anonymous No.6555372]

>>6555363
And the crumb. I think I'll try proofing more next time, although the flavor was good.

[Anonymous No.6555402]

>>6553073
I believe this is the first bread photo I've saved from /ck/. Maybe saved one or two a few years ago though. 9/10. And thanks for taking an actually nice photo.

[Anonymous No.6555411]

>>6555372
white::whole wheat?

[Anonymous No.6555413]

here is a couple if sourdough rye loaves I baked last week with stenciling. The seconed one is of a local mountain.

[Anonymous No.6555432]

>>6555413
crumb

[Anonymous No.6555440]

>>6553073
9.5/10 the cavern is the only deduction from perfection. I have struggled greatly with this formula. I make is a few times a month and sometimes it is great and sometimes it fails in various ways.

[Anonymous No.6555772]

>>6555363
You don't need to score. Just bake it seam side up, you get more natural bursts in the bread like
>>6553073

[Anonymous No.6555777]

>>6555402
>>6555440
Thanks guys. For the formula, gotta make sure the starter is super active so time it. I like to double feed mine before baking. Dutch ovens help too. Another good idea is having a mix of bread flour and rice flour on hand to help when at the shaping and proofing stages. Helps pull off extra moisture from the really sticky doughs (rye)

[Anonymous No.6555779]

>>6555411
Yup.
>>6555772
I did that, but it still came out as pictured. I suspect because it needed to proof more? Or I didn't fold the seam correctly.

[Anonymous No.6555783]

>>6555779
Well use this as the fold guideline

https://www.youtube.com/watch?v=CQHuWDEo3SA

and as a proof, use the finger dent test. Never fails imo. If you're kitchen is hot or warm then proof for an hour and then place in fridge for a couple more hours.

shaping: https://www.youtube.com/watch?v=MPdedk9gJLQ

[Anonymous No.6555788]

>>6555210
not worth watching

[Anonymous No.6555866]

>>6555777
For me the room temperature variable is the voodoo bitch. If the room temp is above 75 it overproofs and turns into a sticky mess before it even doubles in volume.

[Anonymous No.6555872]

>>6553187
Then yours sucks too.

[Anonymous No.6556279]

I've never really baked bread before.
What should I bake?

[Anonymous No.6556920]

>>6556279

Baking bread is for fatties and hipsters. How can people put so much effort into filling their bodies with empty carbs and diabetes? Just buy it from the store.


The only worthwhile bread is to make easy paleo bread. Mix some almond flour, coconut, egg, oil, and baking powder. Maybe some flax seed or psyllium husk if youre into those supplements. Zap it in the microwave for a few minutes, and BAM, you got some tasty bread right there.

[Anonymous No.6556949]

>>6556920

[Anonymous No.6557011]

>>6556920

[Anonymous No.6557027]

>>6556920
>fatties
>so much effort
way to fuck your own funpost in the ass, anon

[Anonymous No.6557290]

>>6556920
kill urself