What's the last bread you made?

[Anonymous No.7956928]

I just made this white wheat sourdough. Came out alright. Sliced half for freezing.

Watered the flour last night, added starter around noon, put it in the oven at night for an hour. Lots of steam and lowered heat after 20 minutes.

[Anonymous No.7956969]

>>7956928
And then I made dinner with it.

[Anonymous No.7956978]

>>7956928
I last made bread like a year ago
It was a "pumpkin spice" bread
For a QT3.14 I had to hopes to nail.
It worked, eventually.
We need science to find out why "Pumpkin Spice" turns girls into sluts

[Anonymous No.7957028]

>>7956978
Did she fart? I bet it smelt like pumkin bread. Silly cute girl farts :)

[Anonymous No.7957041]

>>7957028
Girls don't fart homo

[Anonymous No.7957049]

This one was nice.

[Anonymous No.7958110]

>>7957049

[Anonymous No.7959780]

Rye

[Anonymous No.7959790]

>>7956928
Holy shit. I want to be able to make bread so bad. Not a big bread eater, but I have the urge for good tamales, pyrogies, bao, or other stuffed goodies.

If it's not a drop biscuit or skillet cornbread, I'm just a sticky mess. Got any beginner tips for someone who just makes grain paste? Holy shit it's everywhere, any type of four or recipe I do, flouring the surface (wood, plastic cutting board, counter), or anything like that, I lose almost 1/3 of the dough to sticking to other bullshit.

[Anonymous No.7959802]

Still trying to make pumpernickel. Third attempt in three weeks.

[Anonymous No.7959833]

>>7959802
Lookin' good!

>>7959790
It's a process. Hydration turns into oven spring, so sticky is good. Takes some patience though, I still get annoyed by it sometimes. The good thing about most doughs is that you can always start over, just scrape it off and make a pile.

[Anonymous No.7959870]

>>7959802

Here's last week's #2 attempt. I tried to be "authentic" with this one and use nothing but 100% rye flour and baked it for 16 hours, but I learned the value of fermentation because it has very little flavor and unless I cut it with a sharp chef's knife it'll crumble and fall to pieces.

This week's #3 attempt is still too hot to cut, and needs to rest at least a day.

[Anonymous No.7959937]

Either cream biscuits or a bannock, I can't remember which was more recent

[Anonymous No.7961028]

[Anonymous No.7961099]

Sorry for the rotated picture. I'm on an iPhone. I didn't take a picture of the outside of the bread but I was happy with this crumb.

[Anonymous No.7961950]

>>7961099
I can see why. That's impressive.

[Anonymous No.7962004]

Last time I did a brioche, but less sweet and added some fry onions and garlic

Really cool actually! It did had the best look but the taste was golden

[Anonymous No.7962007]

>>7962004
Forgot pic

[Anonymous No.7962109]

I don't have an oven, so mallard is difficult to achieve.

pls no bully

[Anonymous No.7962164]

>>7962109
HOW?!

I mean it's a poor bun for exactly the reason you mentioned. But it has a decent crumb, and I wouldn't know how to get there without an oven. What's your hack?

[Anonymous No.7962208]

>>7962164
Dough in bowl in pot of boiling water, don't touch the lid and pray to the pagan gods of yeast 'n crumb.

When I get brave enough I'll probably try it without the boiling water in a more sturdy pot,

[Anonymous No.7962224]

>>7962208
that's pretty close to how they make bagels.

Maybe invest in a toaster-oven for a second bake if you've got the space and the cash.

[Anonymous No.7962235]

Made some workhorse white bread that came out mutant shaped.

[Anonymous No.7962252]

>>7962224
I had no idea that bagals were boiled it's good to know though. I was loosely following a south african steam bread recipe without the mielie-meal.

Strapped for cash and kitchen is tiny but hopefully moving out of this shithole soon.

[Anonymous No.7962259]

>>7962252

[Anonymous No.7962263]

>>7962235
Slice the mutants, no one will know the difference.
No really, looks good. Is that poppy?

>>7962252
Bagels are straight up boiled in honey water for 5 minutes. Then they are baked in a 600°C bread oven.

Your method is more of a steaming. 100°C is a bit cool for baking. You need steam, but below 200°C there's little chance of a crust. I preheat to 250°C and the crust only starts browning after half an hour.

>>7962224
A toaster or toaster grill could help.

[Anonymous No.7962278]

>>7962263

It's poppy, papi. So of course I adulterate my loaf with minced wookie meat.

[Anonymous No.7963764]

[Anonymous No.7963777]

>>7956928
Boy I haven't made bread in years.

Would save me cash on buying bread but man I have no idea how to make any other bread than plain white flour one. I am also fucking lazy as shit.

[Anonymous No.7963878]

>>7963777
That's the beauty of bread. Most of making it involves waiting for the gluten or yeast. Actual work involved in making bread: around 15 minutes including cleanup.

I put flour, salt, and water in a bowl, stir it, then wait a day.

Then I take starter or yeast and mix it in, wait another few hours.

Now comes the tricky part. You either have to knead the dough, or gingerly fold it into shape. This is a bit more mess because everything has to be covered in flour. Done in 5 minutes. Final rise: waiting some more.

Preheat oven, put dough in, put water in, close, wait. After 20 minutes I turn down the heat and then wait some more.

Now comes the most time intensive phase. I have to frequently enter the kitchen and look inside the oven to check the crust. Another 30-50 minutes usually does the trick.

Then I put the hot bread on a rack and let it cool, it's not done baking yet. Waiting some more solves that.

So making bread is mostly waiting, getting your fingers and counter top dirty once, and little 2-5 minute increments of work spread out over 2 days.

You don't actually save a lot of cash, bread is really cheap. You get better tasting bread that keeps longer and has only 4 ingredients. I guess you save compared to the pricing of fresh organic artisan bread.

For rye bread you need sourdough. There are commercial starters that just require a poolish which takes a day or two. Or you can grow your own culture, it's just stirring some flour into a jar every day.

[Anonymous No.7963883]

>>7956928
Pizza™ Crust™!

It's the best bread!

[Anonymous No.7964118]

I did this.
https://youtu.be/TGZWXlwcKu4

Was. Good.

[Anonymous No.7964124]

>>7957028
*braaaaaaaaaaaaap*

[Anonymous No.7964130]

It's been years, I want to get back into it but summertime and a small apartment mean I don't want to turn my oven on much.

[Anonymous No.7965132]

>>7964118
oh man part 2
https://www.youtube.com/watch?v=9NSm2FMxMCU

[Anonymous No.7965576]

I actually made bread for the first time the other day. It was just a basic white bread to get myself acquainted with the process. The stickiness of the dough started to piss me off and I had a hell of a time trying to shape it into anything that wasn't a deformed blob, but it turned out alright, if a little bit plain and pale looking. I'm sure it looks like shit to everyone who knows what they're doing, but I was happy with it for a first try. I'll be more adventurous next time.

[Anonymous No.7965582]

>>7965576
For a first try that looks pretty excellent.

The crust could improve. Your crumb is great!

[Anonymous No.7965592]

Mostly whole wheat with some pumpkin puree. Still waiting for it to cool off.

[Anonymous No.7965613]

>>7965592
Also some oats?

[Anonymous No.7965627]

standard 50/50 loaf my mum sometimes asks me to make, forgot to slash it

[Anonymous No.7965633]

>>7965627
>mum
Good chap!

[Anonymous No.7965639]

>>7965613
Just on the crust.

[Anonymous No.7965714]

>>7965582
Thanks. I'm not exactly a good judge of quality yet, so I'm glad to hear that I'm on the right track.

Here's my newbie question for the more experienced bakers here. Is dough always so damn sticky? In everything I've ever seen, dough looks like a nice soft blob, not a goopy awful mess that wants to stick to me and everything in my kitchen. I think it was only agreeable for the first few moments of kneading, before it turned into a monster. I floured my hands, the counter, everything in an attempt to keep it in check, but it never relented. Have I been lied to all these years by beautiful photogenic dough, or was my dough just extra sticky for some reason?

[Anonymous No.7965845]

>>7965714
It depends on how fluffy you want your crumb. To get that you need hydration. Wet dough is sticky.

The trick is to keep the outside covered in flour while the inside holds a lot of water.

Really fluffy breads can be like balloons.

[Anonymous No.7966017]

Preheating for a hopefully fluffy ciabatta style no knead sourdough wheat.

[Anonymous No.7966131]

>>7966017
5 hour rise with 3 foldings, final one just before the oven to get some shape. I'm about to turn down the heat soon.

[Anonymous No.7966158]

>>7966131
Got a nice oven spring. There might be some flour inclusion from the late fold.

[Anonymous No.7966333]

>>7966158
Smells good. The inclusion is definitely an issue. I'll see how bad it is when I slice it. But first it needs to cool.

[Anonymous No.7967511]

>>7966333
Okay. Went alright. The corner is split, the rest of the slices are fine.

The crumb came out nice this time.

[Anonymous No.7967564]

>>7967511
I just had the end with a bit of butter...

This one really came out good! It's fluffy with a crispy crust. The flavor is intense and very appetizing. They should all be like this.

[Anonymous No.7967708]

>>7967564
When sometimes they instead end up like this.

[Anonymous No.7968395]

[Anonymous No.7969043]

Forgot to put butter in my dough. How badly did I fuck up /ck/?

[Anonymous No.7969071]

>>7967708
It really sucks when they don't rise properly.

[Anonymous No.7969230]

>>7969043
Massively!
If you ever put butter in bread dough.

[Anonymous No.7969258]

>>7969071
It's the porridge accident. The only reason that even made it to the oven was Sundays stores are closed.

[Anonymous No.7969802]

Standard white loaf. Looking at some of the other ones in this thead I'm worried it's not going to be cooked all the way through. Currently resting.

[Anonymous No.7969806]

>>7969802
>>7969802
Also god dammit why is this sideways. It's the right way up on both my phone and laptop.

>>7969230
>>7969043
Also I forgot to put any butter / oil in. What's this supposed to cause?

[Anonymous No.7969888]

>>7969802
You can knock on the bottom when taking it out of the oven. The resonance tells you if it's done inside.

>>7969806
Bread is made from flour, salt, water, and leaven. No fats.

[Anonymous No.7969974]

>>7969888

>no fats

unless you want to put fat in them

[Anonymous No.7969984]

>>7969974
Hell, if you're in the US I guess you can add sugar and fat to anything without changing the name.

[Anonymous No.7969990]

>>7969984

fuck off

[Anonymous No.7969994]

>>7969990
Don't add too much salt though.

[Anonymous No.7970032]

>>7969806
>why is this sideways
Your phone uses the orientation saved in the exif tag, which 4chan strips to protect what little privacy you have left. It also contains GPS information.

Please don't be rude.

[Anonymous No.7970384]

>>7969258
where do you live where stores are closed on sundays? i envision some kind of very quaint village.

[Anonymous No.7971735]

>>7970384
Imagine hollowed out Christian dogma making voters think they can fix the world from the couch.

[Anonymous No.7971832]

My first sourdough bread. I am a novice with bread, so i'd appreciate any input on it.

[Anonymous No.7971834]

>>7971832
Well the crust is a little dark, maybe cut down the bake time a little. The crumb is excellent and impressive for a first sourdough. How is the flavor?

[Anonymous No.7971841]

>>7965592
That's a pullman loaf, right? I've never used one before. Do they make the crumb dense?

[Anonymous No.7971847]

>>7971834
Thanks. Flavor wasn't nearly sour enough. The culture was obviously strong enough for a good rise, but it didn't develop much funk.

[Anonymous No.7971920]

>>7962252
I agree with the higher temperature. You turn it down after a bit, and you'll get the steam going hot.

Another thing that helps is retarding the rise by leaving them in the fridge overnight before cooking. It does wonders for the chew.

[Anonymous No.7971922]

>>7971847
How old is your starter? Lactobacili take longer to thrive than yeasts and in the first few weeks they provide neither a lot of flavor, nor a lot of protection of the culture from infections. If your starter isn't that old, just give it a few weeks.

[Anonymous No.7971956]

Is using a bread maker cheating? I have no room in my closet-sized apartment to bake for real, but god I love fresh bread

[Anonymous No.7971976]

>>7971956
A bread maker takes up more space than it is useful. Basically it's a kneading machine, a task easily solved with a counter top and two hands. For baking they are perfectly useless, more drying the dough than baking it. The "bread" they produce has no crust, inferior crumb, and gets stale in 2 days.

You don't need room to bake. Just an oven.

[Anonymous No.7972384]

I'll make ya'll a bannock tomorrow

[Anonymous No.7972399]

>>7972384
Isn't that trail bread?

Do you use wheat?

[Anonymous No.7972443]

>>7972399
Two parts oat flour, one part all purpose since that's all I've got otherwise. Then its salt and a bit of sugar, baking powder, and oil

Handy for outdoor cooking but you can make it on stovetop easy

[Anonymous No.7972459]

>>7972443
You know what, I'll try all oat for this one, see if there's any deviation from usual

[Anonymous No.7972475]

>>7972459
Let it sit in the fridge for a night.

[Anonymous No.7972480]

>>7972475
I wrap in foil and let sit for a while

Why cold?

[Anonymous No.7972492]

>>7972480
Just preservation. If there's leaven already in it slows it. That can be used as a technique. But this is just about letting it get nice and sticky to compensate for less gluten.

[Anonymous No.7974340]

[Anonymous No.7975066]

>>7972384
>>7972443
>>7972459
I'll be following you. Just got some oat flour and looking for things to make with it besides putting it in normal bread

[Anonymous No.7975130]

>last bread you made
I got a pretty fat paycheck yesterday

[Anonymous No.7975152]

>>7975130
Please enjoy your fresh saliva, Sir.

[Anonymous No.7975156]

So, anyways, my wife bought a brand new breadmaker about a year and a half ago. I initially mocked her meanly due to the fact 1) she'll never use it, and 2) You can find mint breadmakers at the thrift store put there by all the other people who don't use them and eventually turf them.

So I was cleaning a few weeks ago and found this brand new breadmaker that was maybe used twice by her, and I was tempted to take it to the thrift store and see how long until she realizes (hint: never)

But then I realized the best revenge was to simply use it. So I started just making bread with it and rubbing it in her face that I was using it and enjoying fresh bread, which, to my surprise, was really good. I assumed that the breadmaker would cost more per loaf than store bread due to mass production, but I forgot flour, water, and oil are cheap and the biggest expense if yeast, which is still not all that much. I just toss them in, and 3 hours later, I have a loaf of bread. Pretty good deal since I have better things to do than knead dough.

The problem now is I need good recipes and don't want to experiment. I tried and egg bread loaf and it failed for reasons unknown, and I have been sticking with

http://allrecipes.com/recipe/22451/amish-bread/

tl;dr
Anybody good some good/diverse breadmaker recipes?

[Anonymous No.7975163]

>>7975066
Here goes the doughs

3 cups oat flour
2 tsp baking powder
1 1/2 tsp salt
Drizzle of vegetable oil

Dry ingredients mixed first then oil then about a cup of water

Mixed, was real sticky so coated and kneaded with more flour until it held itself together

Pan on stove, my dials are numbered so had it on a 4. Dough not sticky so no added greasing. Covered with cap of foil

[Anonymous No.7975166]

>>7975156
Sry, all I make are no-kneads and sourdoughs. Those things are no good to me.

Have you ever tried making real bread?

[Anonymous No.7975170]

>>7975166
Yeah, I tried making homemade baguette. It was a goddamn disaster since I have no idea how to use a clock effectively, among other reasons.

[Anonymous No.7975173]

>>7975166
Of course the no-knead memester would be jacking off over his superiority over the bread machine

Not that guy but I've got a bread machine I use every now and then, it's perfectly fine. It's not the same as oven baked bread but as long as you're ok with the kind of recipe that works for a bread machine, they're pretty great

[Anonymous No.7975216]

>>7975163
Let cook for a bit until somewhat browned and hard, then flipped

When other side was same, flipped again. Did so until each side was at the verge of burning

Tap the bread with spatula or fork, should have a crusted, hardish surface and sound hollow. Pierce with fork.

Didn't rise nearly as much as some other bannocks. Could have been too dry

[Anonymous No.7975223]

>>7975216
Broke in half

Very dense

Very hot

[Anonymous No.7975230]

>>7975170
Hey, baguette is tough.

[Anonymous No.7975235]

>>7975216
Definitely hydration. More water is needed.

[Anonymous No.7975241]

>>7975223
Flavor is pretty good, robust if I'm gonna try'n be sophisticated

Clean pan is important, as whatever remains when the dough goes in can adulterate the flavor. Once used pan that I'd cooked chicken in beforehand and didn't scrub off char well enough and bannock tasted only of burnt

Pretty small, but tasty. Would go good with a nice stew or maybe cheese. All I got is blackberry jam though

Overall I deem a success. Quick prep, not too long cooking time, and nice flavor. Could probably make several of these at a time and have a fair time's supply

[Anonymous No.7975250]

>>7975241
why do you keep baking terrible looking bread and posting it here?

[Anonymous No.7975257]

>>7975250
Last bread I made, promised ya'll I'd post pictures yesterday, because it tastes pretty good, and you could probably use the extra fiber to help get your head out yo ass

[Anonymous No.7975260]

>>7975257
Don't get trolled.

Enjoy your bannock instead.

[Anonymous No.7975400]

>>7975241
>>7975223
>>7975216
Is it possible to make a real loaf of bread with oat flour?

[Anonymous No.7975420]

>>7975400
see
>>7959870
>>7959802

For an idea what kind of recipes those are (looong!)

[Anonymous No.7975504]

>>7975400
I've never tried

But my first thought is going to be that it'll be too dense, too crumbly. I KNOW you can make loaves with a mix of wheat and oats, but I think in those cases the wheat is the majority ingredient

[Anonymous No.7975568]

>>7956928
A couple weeks ago I made hard tack but with some honey in it for flavor. It was alright. It tasted better the next few days.

[Anonymous No.7975592]

>>7975400
I don't think oats really carry gluten in them

So that might be a problem

>>7975568
That's very interesting. Tell me more

[Anonymous No.7977298]

>>7975260
Looks nice

[Anonymous No.7977971]

>>7971832
Where'd you get your starter?

[Anonymous No.7978270]

Sourdough of course, why waste money on yeast when you have free yeast in the air?
What I'm doing now? boiling the sourdough to make light (~3%) beer. Also gonna try cassava cauim next week.

[Anonymous No.7978321]

>>7978270
You should get brewer's yeast for making beer. It just tastes much better.

[Anonymous No.7978339]

>>7978321
beer is for plebs, I want naturally fermented indigenous alcoholic beverages

[Anonymous No.7979782]

>>7956928
I made some ciabatta buns for pulled pork sandwiches.

I'm pretty happy with the recipe. It seems idiot-proof, especially since someone made a video that walks you through it.

[Anonymous No.7980148]

Bannock nigger here

Got some new shit in the oven

I'm less confident about this one

[Anonymous No.7980218]

>>7980148

[Anonymous No.7980224]

>>7980218
Wheat, oat flour, and cornmeal

Shitting lot of honey

Look and texture like tough spongy muffins with that cornmeal grit

Extremely sweet

Recipe it's from designated these as hardtack type, and should harden soon and become immortal

Perhaps can eventually be soaked in milk or cream and served with fruit

[Anonymous No.7980255]

>>7980224
I do not enjoy this

I may very well vomit

Do not replicate this recipe

[Anonymous No.7980333]

Anyone have experience baking break in a dutch oven (cast iron)?

I made a basic white loaf in a few weeks ago and it ended up extremely hard to cut.

[Anonymous No.7981105]

how the fuck does rye flour work? i tried making a loaf with it like i would wheat, and rather than getting more doughy with added flour it got kinda crumbly

[Anonymous No.7981117]

>>7959870
how do you cut your bread so thin?

>>7980255
how bad is it?

[Anonymous No.7981909]

>>7981117
There are burnt patches on the underside that have a very difficult to describe aftertaste, that kinda nasty tongue and nose combo where neither one is interpreting it as pleasant

And then there's the fact that they're just cloyingly sweet. Several cups of honey and the batch came out to twelve pieces, but it's either too much or the heat or the flour combos or something just made them disagree with me.

Maybe someone more experienced with using honey in baking could make it work but as it stands I'd rather walk a block to a Mexican restaurant and buy some sopapillas to pour honey on

If they haven't turned to concrete overnight, I might give it a second try

[Anonymous No.7981943]

>>7981909
Sugar burns easily.

[Anonymous No.7982646]

It's 3am and I felt like having some newly baked bread for breakfast.

I have no yeast but mixed about 2dl water 2dl oat flakes and 3dl wheat flours and Salt and little sugar. Will this be any good in the morning after about 6 hours to Just put into the oven?

[Anonymous No.7982662]

>>7982646
Sure. But it will be compact. Maybe you have some baking powder or even eggwhite to mix in?

[Anonymous No.7983447]

Making a loaf of wholemeal bread in the machine at the moment, will post results in 3 and a half hours if thread doesn't die.

[Anonymous No.7983515]

>>7956928
im gonna make some red lobster™ biscuits tomorrow

[Anonymous No.7983613]

where could I find a great recipe/process for making simple and versatile whole-wheat bread?

So far I go:
-activate yeast in warm water
-mix half normal half whole wheat flour with salt into the yeast mixture
-form into a ball
-cover and let raise for 2 hours
-reshape and kneed the dough a bit, form it into final shape
-let raise one more hour
-bake for 40 mins at 375f

It tastes very decent with butter but it is very crumbly at the bottom and is overall not very elastic so I can't really use it for sandwiches or more complex things than dropping butter on it.

I've tried reading more but every site is a fucking 80 pages long story with 52 steps. I just want to know what to do don't explain every single detail to me.

[Anonymous No.7983740]

>>7975250
Who knows. I make whole wheat farls all the time but you don't see me posting in your unhealthy but tasty threads about it.

[Anonymous No.7983877]

>>7956978
>We need science to find out why "Pumpkin Spice" turns girls into sluts
Perhaps because it reminds them of thanksgiving which stimulates the comfy gland

[Anonymous No.7984001]

>>7983613
Simply mix your flour and water a day earlier. It should bring out the gluten for better structure.

[Anonymous No.7984159]

My starter doesn't seem to retard well.

This is it 12 hours after a feeding - all in the fridge.

[Anonymous No.7985108]

Not baking bread often.

[Anonymous No.7985408]

>>7984001
when do I activate the yeast and put it in? Usually I put the yeast in water, then mix the flour and everything together.

[Anonymous No.7986769]

>>7985408
It depends on how much yeast you're using. If you used a 3 hour raise before I see no need to change that. Take it out of the fridge a few hour before, the yeast would be slowed by the cold. Or don't and let it rise another hour.

[Anonymous No.7988506]

Crossboarder here.
Do you guys make bread because it's cheaper/better/both?
What's the gain?

[Anonymous No.7988540]

>>7988506
I bake bread because it's enjoyable, and lets me eat a variety of breads at reasonable cost. Where I live, buying bread means either going to a supermarket that has terrible bread for $1/loaf, or a bakery that has good bread but charges $5/loaf. Making it yourself means you can have good bread for $2/loaf (plus a small investment of time).

[Anonymous No.7988584]

>>7988540
Huh. It's more affordable here, then. Then again, we're kinda associated with baguettes here, but the amount of bakery around must also brings loaves prices down a bit.

[Anonymous No.7988697]

>>7988506
It's faster than going to a bakery, cheaper than buying organic artisan bread, and healthier than any bread you can buy.

It also tastes best fresh. Bakeries don't have baking ovens, they just reheat. A real bread fresh out of the oven (which means cooled for 30 minutes) tastes like nothing you can buy. A sourdough might keep for a week, but a baguette is stale 2 hours after baking.

Also it's fun and a really simple craft that you can actually use every week. The money saved isn't a lot, in fact it's negligible. It'll just pay for the low investment into a baking stone at first.

And just think on how much time people spend on producing pasta salads and casseroles for pot lucks. Baking two loafs of no knead white yeast bread takes a few minutes spread out over two days. And done right it will make the other eaters never look at their bought bread the same way again.

[Anonymous No.7988701]

I spent a week trying to make good baguettes. Home made sourdough starter. Never got the air bubbles I wanted.

[Anonymous No.7988706]

>>7988506
A loaf is 5 bucks. I can make like, 4 or 5 loaves for that. They ain't as good though, です.

[Anonymous No.7988720]

>>7988701
Looking good!

[Anonymous No.7988745]

I made chef john's sweet potato buns

[Anonymous No.7988894]

>>7988697
>Bakeries don't have baking ovens
Where the fuck do you live?

[Anonymous No.7989012]

>>7956928
pizza dough counts as bread right?

[Anonymous No.7990040]

started baking breads 3 weeks ago, this was with commercial yeast.

[Anonymous No.7990047]

>>7990040
only recently started working with sourdough starter, not getting as much of a rise as pic related yet since my starter is still young but the breads taste so much better..

[Anonymous No.7990107]

>>7990047
Well your yeast bread looks professional. Did you let it proof in a basket?

[Anonymous No.7990157]

>>7990040
that looks goddam amazing.

its like a new pokemon emerged out of your oven.

[Anonymous No.7990391]

>>7990047
Is it consistent enough? It looks a bit soft.

[Anonymous No.7990661]

>>7988701

I've had huge issues recreating baguettes at home. Now I don't even try. Without the steam injection oven, fabric couches etc, it's just not good enough

[Anonymous No.7990857]

[Anonymous No.7990866]

[Anonymous No.7990886]

>>7990866
Beauty.

[Anonymous No.7991406]

>>7983740
>farls
Share recipe pls

[Anonymous No.7991411]

>>7985108
I'd be interested in your process there

[Anonymous No.7992293]

>>7990107
Thanks, yes i found a banneton on sale, its pretty cool, makes the bread look nice and with a little flour even 80% hydration dough doesn't stick, i also bake in a preheated enclosed clay pot which contributes to the rise.

>>7990157
thanks mang, its one of my better looking ones.

>>7990391
it was a little soft but i was aiming for a little soft, it was even better toasted.
if anyone interested i'm basically following what this guy does: https://www.youtube.com/watch?v=QHiQ5X3NKEI

but if i remember correctly i didnt have rye or spelt on hand so i just substituted with whole wheat for the same amounts (which is why my bread is lighter in color, and used a "fake" sourdough starter (basically 50/50 flour/water and commercial yeast) so i can use his exact measurements.

if you do this and use a fake starter like i did it the whole process will take a lot less time then what you see in the video, you can finish folding in just 2 hours if you fold every 30min, but the taste wont be that of a sourdough bread.

since then i've moved on to sourdough starter i made and the breads now taste amazing, so much better, it does take long to make though, just like the video.

[Anonymous No.7992331]

>>7992293
Starting that dough now.

[Anonymous No.7992377]

>>7992331
good luck man, keep us posted.

[Anonymous No.7992419]

>>7992377
I had the wheat already sitting over night. So I added a little rye late and folded it in with the starter. Letting it rise now. Should be baking in 5 hours after the oven is hot for dinner anyway.

I didn't measure out my hydration but I believe it's a little higher than the 70% from the video.

I don't own a banneton so a clay bowl will have to do. It's not ideal but it has worked before.

[Anonymous No.7992514]

>>7992419
looking forward to see

[Anonymous No.7992741]

>>7992514
That is an unfortunate pic to post.

[Anonymous No.7993813]

>>7992419
Went alright.

The flavor is excellent. The crust got a little too brown but isn't burned. It's already gone, I had friends over.

[Anonymous No.7993823]

Got another one going, white wheat and yeast.

[Anonymous No.7993926]

I made these loaves with spent grain from my last brew. They're currently in the oven. I'll post finished pics.

[Anonymous No.7994003]

>>7993926
A few more minutes!

[Anonymous No.7994027]

>>7994003
Final product. Ingredient list is included. I used just over 4 cups of flour.

[Anonymous No.7994069]

>>7994027
Looks good.

[Anonymous No.7994077]

>>7994027
How many cups of grain? Can't quite read it

[Anonymous No.7994079]

>>7994077
Sorry. 3 cups.

[Anonymous No.7994217]

babby's first bread (that is actually edible)

[Anonymous No.7994449]

>>7993823

[Anonymous No.7994505]

r8 me

[Anonymous No.7994619]

>>7994505
Those look good, anon. Do you have a recipe? I'd turn those fuckers into buns for burgers.

[Anonymous No.7996907]

[Anonymous No.7997598]

>>7956928
>>7956969
>>7957049

Your camera doesnt do it justice

[Anonymous No.7997636]

>>7997598
What camera? It's a phone from the age of AOL with a lens.

>>7994449
+
>>7993813

[Anonymous No.7997693]

>>7971832
That crumb reminds me of a baguette I had in Toulouse as a kid. It was the best I ever had.

[Anonymous No.7998749]

Fresh out of the oven, sour dough bâtard, crumb shot will have to wait until it's completely cool.

[Anonymous No.7998780]

>>7998749
Looks like it worked.

[Anonymous No.7999016]

>>7969888
>>7969984
Brioche is French, Challah is middle eastern (holiday bread of the Jewish faith)

Please go.

[Anonymous No.7999046]

>>7999016
Only took you a little over a week.
Seems kinda stale now.

[Anonymous No.7999064]

>>7998749
I think yes.

[Anonymous No.8001290]

Made these bad boys the other day! Would have liked them denser, chewier, they were a bit "airy" ... delicious nonetheless, might try a different flour next time.

[Anonymous No.8002280]

>>8001290
Just use less leaven. But really, I'd want them as fluffy as possible.

If your crumb is uneven then try retarding the rise in the fridge.

[Anonymous No.8002401]

Found some interesting recipe instructions:
https://www.theperfectloaf.com/best-sourdough-recipe/

will attempt to make tomorrow and post results.