from scratch 2nd try.why are bakers such egomaniacs thinking they are artisans for mixing together 4 ingredients and putting it in the oven?
this is first try
>>20625812Most people are afraid to even try to do anything.Baking bread is the easiest thing in the world, but Hollywood programmed fear and convenience into the minds of boomers, so they would stop baking at home, and instead consoom Wonderbread.It will take generations to undo this damage, but we are doing it.
>>20625820I remember that bread, if sucked, looked awful once you sliced it. >>20625812This one looks ok, let's see the crumbshot.
>>20625812I method and how many g of flour you use for that bread?
>>20625953500g all purpose 10g protein flour. 70% hydration.
pita and naan mog these anyway
>>20625968fuck off curry subhuman
>>20625812It's a lot of steps for the novice baker, baguettes are a pain in the ass and a mess. Looks good OP
>>20625916crumshot coming, it's still way too fucking hot. cools down way slower than a baguette
>>20625987Sounds like loser talk. Cut it open, op
>>20625982that yours? its looking sick.did you put an egg wash on that?
>>20625959What do you guys do with the excess bread you don't eat immidiately after baking? Don't these traditional breads go stale after a day
>>20625820I'll take those two, I can use them with a girlfriend and we can picnic with some ham & cheese. Of course greenery like peppers is needed but I'll sort that out.
>>20626002i have a wife and my mother lives with us so it usually gets eaten the same day.
>>20625994You're mama be lookin pretty sick months after birthing a thing like you. There's a movie made of it "It's Alive"
>>20626067Condolences
>>20626002Basically, just cut off the amount i think I'll eat that day, and the next morning then the rest goes in the freezer as soon as it cools off.
Much like with any cooking the hard part is repeating that consistently forever anon.
>>20626091I let the leftovers dry out completely, then crush them into breadcrumbs. They last forever when fully dried.I used to buy breadcrumbs like a total shmuck. Now I know why the girls at Safeway were always giggling at me. Each one teach one. God cipher divine.
>>20626002I put mine in a plastic bag into a basket after it cools, using bread flour and yeast packets and it stays fine for while.
>>20626002If it's a loaf, I slice it and then freeze it in a couple of gallon freezer ziplock bags as soon as it has cooled. Smaller ones I leave whole and freeze in the bags. I take it out what I need and toast it or wrap it in a paper towel and defrost it in the microwave if I want it soft. You have to be careful with microwaves and bread, though. It's very easy to cook it too long and have it turn into a rock. You have to stay right there and keep checking it.
>>20625994No egg wash. They don't always come out like that, Anon. Remember to preheat the Dutch oven, use parchment as a cheat, or a ton of flour. I don't like a ton of flour, though.
>>20625812Show the crumb
>>20625916The french bread doesn't even look good on the outside. It has no color.
>>20626002>Don't these traditional breads go stale after a dayno
>>20626002>Don't these traditional breads go stale after a dayThis is actually a myth, I was very, very surprised when my french bread lasted a full week and wasn't dry or molded. Here's a tip for having bread all week from 1 bake: make rolls instead of boules and 1 baguette, the crust helps it stay good. Or if you love baguettes, make smaller "meal sized" ones.
>>20625812We wouldn't even sell that at my bakery. You need a tighter shape so it doesn't burst on the bottom like that.
>>20626968Your mother needs a tighter shape so she doesn't burst on the bottom like that.
Quit being a faggot and show the crum, op.
well fuck... crumb is not the best.....
>>20627116although it was cut with a dull unserated knife... i don;t own a bread knife yet
>>20627116try different flour. also protip: >get some potatoes>peel the skin off>wash them>boil them for few minutes (let them stay hard)>cut into small pieces>mix into dough along with some cumin pieces>continue like usual
>>20627116nevermind, i just got home and got a chance to taste it and look at the crumb myself. it's fokken bussin'
>>20627116Crumb looks fine for a standard oven. The reason why bakers coom themselves over their bread is that they have industrial ovens that get much hotter than a conventional oven so it gives a different texture both inside and out. What you got there is something superior to premade mass market slop but still inferior to an actual bakers bread. 7/10 would eat daily based on look.
>>20625812bro bakes bread
>>20627380forgot pic
Why is everyone being a snobby elitist? These breads look fine
>>20627408looks good anon
Because women think they're smart and creative for following explicit directions
>>20627116PERFECT for sandwiches.I've been doing over-ferments,(accidentally) and the large structure actually kinda SUCKS for sandwiches. Toasted it's great for soups, but I am usually using it for sandwiches or just toasted with butter and sometimes jam.>>20627117I have a $120 bread knife, a $40 bread knife and a dollar tree long serrated bread knife(bought when it was still $1)Honestly, my go to is the dolla' Tre' knife, since I keep it clean and don't abuse it.Had it for 12+ years and STILL outdoes the others.
>>20628574thanks for the boost of confidence man. that bread in your pic look absolutely crazy. what kind of flour did you ise?
>>20625812my wife and kids (biological) prefer sandwich loaves
>>20629431those look nice and soft
Nice job OP and I totally support what you say.Here is my weekly bread loaf.Bread flour + whole wheat and seeds flour.
>>20630196i like the proofing basket marks on your loaf bro
>>20629431>biologicalhow can you be sure?
>>20630256Thanks frenI made a polish the night before and leave it to proof overnight at room temp, it's pretty cold here. Used dutch oven to bake.
>>20630311you mean poolish ?
>>20631442Yes sorry Poolish
>>20625812>why are bakers such egomaniacs thinking they are artisans for mixing together 4 ingredients and putting it in the oven?because all bakers are homosexual faggotsanyway baking bread is pretty rewarding and easy as hellmy go to recipe1 part flour82% hydration2.5% salt10% ryebased sourdough starterive recently started wheatmaxxing and buying older strains of wheat flour.mixing 2/3 high protein heirloom wheat flour and 1/3 full grain emmer or some other ancient meme flourtop tier, never felt more homosexual than i do when i go into the local wheat mill and buy heirloom wheat flour
>>20633179lol i might try that.op here btw, about to get another loaf out of the oven. pic soon
>>20633191go right ahead opits good bread, not that supermarket flour bread is in any way bad, its not, but i tell myself that you get a slightly better texture to the bread and that the gluten in old strains of wheat is easier to digesti would really recommend switching to a rye based sourdough starter, or at least i've found it to be much easier to work with than wheat based starter.its got a much longer window where its very active and restarts much more reliably even when left unfed in the fridge for a good week or two.>>20633204blessed slope, well done
>>20633209yea, im gonna try and do a rye sourdough starter. i just got i to baking bread tho, so for now i just started feeding a wheat based one. this is a very cheap, easy and satisfying hobby. makes you feel very good when you get a nice loaf
crumb
