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/ck/ - Food & Cooking

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8821938 No.8821938 [Reply] [Original]

Hi, new to /ck/.
Anyone here bake bread? I started playing with some simple bread recipes and was wondering what kind of herbs and stuff would make for a tasty bread. I have random shit like parsley, oregano, basil, garlic powder, and other random stuff. Is it worth experimenting with stuff like Cajun mix or chopped pepperoncini in the batter?

Pic related, first plain loaf I made successfully with yeast (I've done soda (baking soda) bread before but it's always been denser).

>> No.8821940
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8821940

>>8821938
Soda bread I made, both use 4 cups of flour but this one is like half the size /twice as dense.

>> No.8821953

I do bake bread, but usually just make a basic whole wheat bread for my daily needs. If I'm making something for a celebration or w/e I'm usually making a quick bread like banana or pumpkin.

I would just say to watch your proportions and keep in mind that yeast is a living thing. Different kinds of ingredients can affect them in different ways.

>> No.8821972

>>8821938
Your bread could use some nice seeds.

>> No.8821974

>>8821938
If you have rosemary around, give that a try!

>> No.8822016

You can also add olives, oninons, cooked potatoes, dried tomatoes or some ground carrots.

>> No.8822069

>>8821938
Family is french Cajun and i grew up with OG Cajun recipes and please dont try to make a fucking "Cajun" bread. "Cajun" slapped on anything is awful. but rosemary inside will make it very fragrant and taste like rosemary, also some salt on top is a nice touch.

>> No.8822458

>>8821938
No spices. First get your bread to consistently taste great without anything other than yeast + water + flour + salt + time + heat. Ciabatta and pizza bases are a great start. Then you have my permission to move on to dough additives. You can add (or lose) so much flavour with simple technique/ratio changes; high hydration, low hydration, autolyse, sponges, kneading, over night retarding, proofing and shaping.

>> No.8822476
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8822476

>>8821938
interesting choice of knife

>> No.8822502

:o you killed the yeast you also did not knead the dough long enough you did not let it rest... Fucker stop killing yeast also make your own starter mix water and flour and let it sit out for a week feeding it every day

>> No.8823276

>>8822502
I let it rest for two hours, and I was following a recipe to the T for kneading and stuff and even that one was kind of flat. I plan on experimenting with some different methods /recipes since I'm absolutely an amateur baker.

>> No.8823281

white bread is the master race of bread

>> No.8823284 [DELETED] 
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8823284

>>8822476
I'm waiting for the weekend to get a real one. The one in the picture was an awful substitute.

>> No.8823286

>>8823284
Fucking shit I didn't select an image goddamnit

>> No.8823294

anise, caraway, fennel.

>> No.8823830
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8823830

>>8821938
I tried a simpler recipe with salt on top. The inside seemed ever so slightly gooey? It still tasted great

>> No.8824106

>>8821938
That loaf looks like the lifeform which mistaken the enterprise as it mother.