/ck/ - Food & Cooking

[bread thread No.8878302]

What's up, /ck/? Here's my first ever attempt at making bread.

[bread thread No.8878310]

I'm using this recipe with 1.5 cups whole wheat flour and 1.5 cups regular all purpose unbleached flour. http://www.jennycancook.com/recipes/faster-no-knead-bread/

Here's after mixing the ingredients and letting it sit on top of the stove for about 5 hours.

[Anonymous No.8878345]

No-knead is a good place to start in your breadmaking adventure. Keep at it, and you'll be nurturing your very own sourdough cultures and baking rustic boules in no time :]

[bread thread No.8878371]

>>8878345
Thanks! I'm really intimidated by it for some reason, but my results are (so far) really good. Pic related, it's after I scooped it out of the bowl, shaped it, and let it rest while I heated my oven and Dutch oven.

[bread thread No.8878405]

And finally, here's how it was after 30 minutes in the oven (covered) at 450 degrees

The recipe calls for you to put it back in for another 15 minutes, uncovered, but the bottom was already pretty dark so I put it back in for 7 minutes only. It's cooling now.

[Anonymous No.8878415]

>>8878405
God that looks like if you pulled it apart it'd be like so soft and nice inside while the outside is all crispy 10/10

[bread thread No.8878489]

>>8878415
Turned out really fucking well. I'm honestly shocked — total active prep time was 5 minutes.

[Anonymous No.8878503]

I want to make challah but I'm not a Jewish housewife.

[Anonymous No.8878529]

>>8878489

[Anonymous No.8878550]

>>8878405
i really like your bread OP, what are you gonna do with it?

[bread thread No.8878562]

>>8878550
Thank you! I had some leftover white bean chili in the freezer that I thawed and had with the bread for dinner tonight. I'm not sure what I'll do with the rest of the loaf — I'll take half of it to my S.O.'s tomorrow so we'll have it for sandwiches or whatever, and maybe give some out at work? Do you have any recommendations?

[Anonymous No.8878574]

>>8878562
sorry to say OP, i have nothing. Maybe a good ol pb&j? good eats to you haha!

[bread thread No.8878601]

>>8878574
Not a bad idea, although I'm rather more fond of pb&honey

[Anonymous No.8878637]

>>8878601
true, when i was younger i thought syrup could constitute honey, i guess i was wrong :{

[Anonymous No.8878640]

>>8878637
substitute not constitute

[Anonymous No.8878643]

way too friendly in this thread.

[Anonymous No.8878647]

>>8878489
since ramen sundae, that beyondwelldone steak, and nyquil chicken i was expecting you to fuck me at any moment, but i was pleasantly surprised. Good job op

[Anonymous No.8878665]

>>8878503
Then don't braid it and call it brioche.

[Anonymous No.8878674]

>>8878503
>challah
it's just sweetbread, brah. It's trashy bread. stick with savory, grainy breads.

[bread thread No.8878737]

>>8878647
OP here. Sleepytime Chicken was one of my favorite threads in recent months! I'm glad my thread (like my first time attempt at baking bread) didn't disappoint.

[Anonymous No.8878743]

>>8878643
Toasting in an epic bread

[Anonymous No.8878753]

>>8878643
Yeah, where's the shitpost bashfest?

[bread thread No.8878761]

>>8878753
>>8878643
It's almost like when someone makes OC related to the board and it turns out well, people can be nice and supportive!

[Anonymous No.8878816]

>>8878761
kys trip cuck faggot

[bread thread No.8878834]

>>8878816
God you're right I should totally commit suicide because I forgot to remove the name field in a thread I started about baking bread on an anime-founded food and cooking message board

[Anonymous No.8879048]

how do I get better with sourdough? Every time I tried making it, it didn't rise well and the crumb wasn't as airy as I was hoping for.

this bread is with red star yeast. had decent proof and good rise in oven

[Anonymous No.8879063]

>>8879048
and this one was with my starter. similar hydration dough, similar kneading, but noticeably denser bread. seemed like it barely proofed in comparison beforehand.

[Anonymous No.8879071]

>>8879048
Oh hey, I see you from the other D.O. thread. Your bread looks delicious but what do I know? This is the first time I've attempted to make bread, but from what I've read, maybe your sourdough starter has gone off and you should make a fresh batch of starter? Or add some sugar or let it proof longer?

But people who know more should weigh in.

[Anonymous No.8879072]

>>8878489
>>8879063
Next time you need to say "here's the crumbshot". That was the only reason I came here, for the word "crumbshot".

[Anonymous No.8879080]

>>8879072
noted, thank you

[Anonymous No.8879096]

>>8879071
thanks. It tastes fine, I'm just looking to improve the texture my sourdough. I'm hesitant to add sugar because I don't want to make sweet bread

btw if you want to keep baking, find "Flour Water Salt Yeast" It's a real good book if you want to learn how to make good bread

[Anonymous No.8879127]

>>8879096
Thanks for the tip — I'll find it!

[Anonymous No.8879147]

>>8878489
wow OP, baking bread isn't easy and you might have beatin' it a bit too much but it still has good crumb

for a first time, 10/10. great job

[Anonymous No.8879155]

>>8879127
either FWSY or "the bread baker's apprentice"
both are great

[Anonymous No.8879162]

>>8878302
Wow. Beautiful, so moist.

[Anonymous No.8879167]

>>8879147
When you say I beat it too much, what do you mean? In the first round, where I was mixing all the stuff together, or the second time when I scooped it out of the bowl and shaped it?

[Anonymous No.8879177]

>>8879167
the second round. Part of it is that you might have over-proofed but thats minor.

See how dense it is at the bottom of the loaf? It is really hard to tackle that and will take much more practice.

You did great for your first loaf, seriously congrats.

[Anonymous No.8879192]

>>8879177
The denseness at the bottom was the only thing about this that I wasn't thrilled about. Thank you so much for the feedback — next time, I'll be more gentle and try to work the dough less when I'm shaping it after its risen or whatever the first time.

[Anonymous No.8879201]

>>8879192
It looks good and I hope you join us in the bread threads!

I am sure youll kill it considering the quality of your first loaf

[Anonymous No.8879211]

>>8879201
For a first time recipe attempt, I'm so fucking pleased at how this turned out. I hope to learn more from and contribute to the bread threads soon!

[Anonymous No.8880011]

>>8878816
>calling a name a trip

What did he mean by this?

[Anonymous No.8880049]

>muh crumb

eat shit,crumbfags. my bread was delicious.

[Anonymous No.8880104]

>>8878489
I'm going camping this weekend with a couple of friends I haven't seen in a long time. Found an ancient waffle iron in a thrift store some time ago. Was planning on using it over a campfire to make some delicious waffles for my buds.

Got no idea how what a good recipe is to make waffle dough but might try something out the coming days. Looking forward to it.

>>8878489
Your bread looks very good OP.

Thats whats up I guess

[Anonymous No.8880181]

>>8878489
looks great
a little too dense for my taste but amazing for a first time