/bbg/ Bread Baking General #1how do I make bread?every time I do it I fuck it up somehow. mostly it's because of my dough being too wet and it's very sticky. I was wondering, can I just add flour over and over until it doesn't take? can I just add a teaspoon of water (figuratively) every time and see if it's too much?tell me more about how water should be used.also does it matter how much yeast you use? I imagine the yeast itself will multiply in the dough (when it rises), but that will alter how long it will need to rest for
>>20949593Breadlet here but are you initially measuring the flour by volume or weight?
>>20949621weightand then add some water and mix, but I assume it's too much water. I don't know what would happen if you add ''too little water'' and instead of waste ingredients and try it myself, I'd rather ask
>>20949627If you add too little water, your dough will be harder to mix and will come out less moist after baking.Start measuring your water. You can do that by weight. 600 grams of water on 1000 grams of flour is a good starting point.For very wet doughs, handling them is easier with wet hands.If you have the time and no stand mixer, letting the gluten develop through hydrolysis is the better option: mix just enough that all the flour is incorporated and put the dough in a bowl and the bowl in the fridge for at least half an hour. After that, pull a bit of dough out to the side and fold it to the center. Do that again at a different point of the dough and repeat until you've folded all of it. Back in the fridge and do it again after half an hour or more. Keep doing that for as long as you can be bothered, then shape, let rise and bake.
Homemade bread is delicious, but I just wish it could last longer. Wish I could make huge batches of it and eat it over the course of a month
>follow recipe and pour ingredients in bread machine>loaf still comes out collapsed, with a center that is too loose and airy
>>20949705thanks for this post, very helpfuldo you know what would happen if there was too little or too much yeast added?and general question inspired by >>20949708how long can you keep it outside for (I think 1-2 days max) and can you keep it in a freezer?
>>20949742Too little yeast: Takes longer to rise.Too much yeast: Rises really fast, possibly leaving voids in your bread.You can freeze bread, but its texture and flavor will suffer. Cut it before freezing so you can thaw single slices.
>>20949752thank you!
>>20949708If you add butter to your dough it'll become softer and last a bit longer. That's basically what a brioche is. The reason why home made bread is delicious is because it's fresh. Store-bought bread has been baked at a factory, frozen, shipped, thawed and was baked again. If you want month-old bread you're better off just buying it.>>20949593Every flour or flour blend is different and will need different amounts of water in different weather conditions. The best way to counter this is to add water to your flour in 3 times and give it a rest in between.-First you add the bulk of the water and knead.-Second you add what you estimate will be enough to give a dough that doesn't stick to your fingers any more, which will give you a very decent entry-level bread-Third stage: when you're a novice you almost always got stage 2 wrong and now you need to adjust. You've got the impression that your dough is still bone dry or just as wet as before, but very often that isn't the case. Just a little dusting of flour or a tablespoon of water will suffice.The reason is very simple: your flour needs time to soak up all the water you add to it. Meanwhile you get the impression that you're doing it completely wrong, but you're not. So you add too much flour, or too much water in stage 3, and that's where you make a mistake. Just using the "add water in 3 times" method will improve your bread making skills lots.
>>20949593The hack is just mixing your ingredients in a bowl then leaving it to forment over night (at least 8 hours) on the counter. The yeast builds the structure in the bread such that after the sufficient time has passed you can just place it in the oven and get delicious bread.People overcomplicate the process terribly, water to flour ratio is kinda important but just adding enough water such that the dough comes together nicely is generally enough.>>20949708Freezing plus toasting/reheating in an oven is identical to fresh
Havent baked bread since the two more weeks event. I'm birthing the motherdough. An apple, honey and water is what i'll use.
>>20950383The apple with the skin is cut, deseeeded and around 30g honey is added.
>>20950387Add enough water to cover the apples
>>20950389Mix with your hand smash a few apple bits to speed things up. Wrap in cling film poke a few holes and let it do its thing on the counter.
Soon it is time to start baking winter/christmas related bread. A classic is this semi-sweet rye based wort (vört) bread. Made with spices like fennel, aniseed, cardamom, pomerance, cloves, cinnamon and ginger. The liquid is 50% dark beer and 50% "julmust" (sweet soda basically). Add in some butter and it gets very fluffy. Goes best with hard cheese on it.I'm also in the mind of trying my hand at Panettone again. The bought stuff was disappointingly dry.
>>20950414Forgot to mention this one is also traditionally lightly slathered with coffee and syrup while still hot from the oven.
>>20949708What this anon said:>>20950250But to also build upon that. I've struggled HOW to best freeze my bread. Whole loafs are a too cumbersome. Sliced and stacked means they stick like mad once frozen. So I finally found greased/waxed paper in just the right size so I put one small sheet between each slice before stacking them, putting a plastic bag over them and sucking out the air with a straw to maximize how long they stay fresh feeling once thawed. The paper can be reused so I just shove them down a paper bag so they can dry up before being used again.But this is mostly me not being able to throw away the nice sourdough loaves I've made when they are full of seeds, hazelnuts or whalenuts. If you're making really simple white wheat bread I can understand not bothering preserving every slice.
>>20950425just eat the loaf, bro
>>20950451I make more than I could eat myself. Lots of it is given away to family and friends but they also need a way to keep it more than up to a week. Now that I got this routine going I'm not really spending a lot of money, time or thought doing it.
>>20949593she can be wet and sticky. that's just hot.please ignore the cat turd
>>20950520very soft and moist olive bread
>>20949713You're letting it rise before baking yeah? And after rising, if you knead it it'll get flat again so don't do that.Also some breads you let them rise a little, then you knead them and let them rise the rest of the way.
>>20950520Sticky and wet makes mommy upset
Overnight proofing, a meme or a godsend?Would it make sense to make a batch of dough at the start of the week, separate it into 4 quarters to proof in the fridge, and then every morning when I wake up I can just bake one of the portions so I get fresh bread every morning?
>>20950574I always coldproof overnight. Works for one or maybe two days but then you'll have nothing but overproofed doughs. Could work if you put em in something like bread tins so they don't flatten, perhaps. Unless you make 4 doughs with individually timed proofing by having less yeast/starter and more salt for those that are to be baked beyond two days. To make them rise appropriately slow. Probably has other side effects as well.
>>20950417>>20950414no cross section?
>>20951338It's mostly rye so it's all just tiny holes without any gluten to support it. Also why it tends to rise wildly and break apart.
>>20951347but i wanted to see the tiny holesi suppose it's sourdough based
Is this a good looking crumb? Never actually made bread before until today
How to make good bread without eggs or yeast
>>20951373Not sure why but I never took a crumb shot on this particular bread it seems. It's sourdough yeah.>>20951375Looks good ngl.>>20951388No eggs? Endless possibilities.No yeast or starter? No "good" bread can be found here other than niche stuff like tortillas.
>>20951375Exterior looks meh, but crumb is really nice>>20951388>bread with eggs>bread without yeastYou're not making any sense anon
>>20951411>>20951413Well yeast wasn't always used... not having yeast doesn't mean no rise. But they did use eggs.
>>20951413>Exterior looks meh, but crumb is really niceNot him but that nicely blistered semi dark crust is fucking nice. How would you even wanted it differently?>>20951415Sodabread SUCKS.
>>20951417Ah yeah sorry, to be more precise, the color is perfect, but the scoring didn't make ears so I'm not sure what happened, would still eat though
>>20951417I just don't have yeast :( they're both expensive but I still want to make loaf bread for sandwiches
I've only made bread from a bag mix so I really don't understand the idea of proofing or kneeding or getting it cold. It seems way too hard
>>20950532its a cuisinart breadmaker thats supposed to be fill and forget, its supposed to do everything for you but idk maybe I should stop being lazy and just make some bread by hand
>>20951417>Sodabread SUCKSNo it doesn't
>>20951482yea it kinda does, i still eat it but im under no delusion
>>20951535The texture is meh but if you find a good spice and/or fruit combination it can be really good. Made a caraway, fennel, apple and fig one a couple months ago and it's one of the best breads I've ever baked regardless of type
Give me your sourdough discard recipes
>>20951426Yeah i dont think i went deep enough on the scoring but i think i did ok for my first baugette
>>20949627Add water by weight too retard. look up Ken forkishbsaturday white bread and just do that
Anyone have a simple hoagie/sub sandwich recipe that doesn't require butter? Also how do I properly shape it without the molds?
>>20949593ChainBaker
>>20951428Where in the world is yeast expensive? ANYWAY, if you have flour then you can make your own wild yeast (sourdough starter). It only takes flour, water and some days time. Dozens of quickly googled videos and articles on how to do that.
>>20951635Pancakes.
>>20949593Sourdough is the clear winner, then Italian bread close 2nd
>>20949593>bbgI see no Big booty Gandalfs in this thread, someone fix this immediately
>>2095039324h later, no bubbles, no cider smell, still tastes like apple juice. No fermentation yet. Another 24h on the counter it stays.
I've really come around to no-knead bread recipes. It's so convenient to bake during weeknights. No having to knead or wait for rise. You mix the dough after coming home from work, and then 24 hours later you throw it into the oven after coming home from work. Simple as.
This is about pizza, but I do need some help.I've been trying to make Detroit-style deep dish a few times now, and the only time I've gotten the crust on the bottom that I've wanted is when I've used a Ninja non-stick cake pan (because I didn't have anything else). I bought a stainless steel pan, and since then, the cheese burns and the bottom doesn't get crisp, it's all floppy. I had an idea of spritzing the cheese with water to prevent it from cooking too fast, but that might make the cheese soggy. Any ideas?
>>20949621both. flour density is 580 kg/m3.
>>20953195yeah use the non stick pan that gave you the results you wanted
>>20949593I was trying to make a sourdough starter for 2 weeks with little to no yeast activity until I tried feeding it a mix of all purpose, whole wheat and rye flour, and it finally tripled in size. Gonna keep this going for maybe 5 more days then try baking a loaf.
>>20951635I made a Dutch baby with 2 cups of sourdough starter and 6 eggs. Threw some milk, sugar and cinnamon in. I should have added baking powder or something because it didn't rise like I was expecting.
>>20953221*Sourdough discard, not active starter I mean
>>20953206I don't really want to. As nice as the nonstick pan is, it's round and my goal is to make a viable product for the farmer's market. I don't want any weird chemicals affecting taste.
>>20953213>I was trying to make a sourdough starter for 2 weeks>Gonna keep this going for maybe 5 more days then try baking a loaf>almost 3 weekslol
>>20951428You can just mix flour and water together in a jar and leave it in a warm place. It will be yeast within 1-2 days.You can also get yeast from the surface of fruit.Mix warm water andsugar and add one or two grapes, or plums, or skin from any stone fruit, pineapple skin, mango or melon skin... you will have yeast.Yeast is everywhere. And it's free!
>>20953330Isn't the point to ensure it's robust and reliably rises and falls? I've never done this before
How long can I let my dough rise in the refrigerator? Is 20 hours too long?I used a packet of dry yeast and did a preferment before adding to the dough, kneaded for 15 minutes and then let it rise on the counter for 20 minutes before punching down and sticking it in the fridge. I'm hoping to wait 20 hours before forming brotchen and baking. Is this too long of a rise?The dough is 20% rye, 50 % spelt, 30% all purpose flour.
>>20953575This dough is rising way too fast I'm just gonna bake it now. The fridge failed to slow fermentation.
>>20953595Well?
>>20953460>I've never done this beforeyou don't say
>>20949708Psst - the secret to keeping fresh bread fresh is instead of baking it all as a boule or a loaf, bake it into rolls, hogies, or subs. Basically single serve units with a full crust around it. This will stop stuff from drying out, and it helps prevent mold growth and mold penetration (especially if you plastic wrap it after it cools from the oven). This allows you to cook a batch on the weekend and have it last all week. Especially sub rolls. And as always, toasting & reheating brings it back to life. If you need more than a week, freeze that shit via par baking techniques and warm it up when needed.
>>209536788 minutes
>>20949593>waterStart low and add more as you work it. More developed gluten can hold more water, but especially if you're a bread noob your ability to work sticky dough is going to be bad. Use water on your kneading surface instead of flour or oil. How much to use depends on what you're trying to make, but somewhere in the 60-70% (by flour weight) range is typical.>yeastIt matters, but it only really matters in terms of rise time. So long as you have enough to function, you will get bread. Your bread will taste like some ass if you overdose it with yeast trying to get like a 20 minute proof time, conversely slower ferments (to a point) are beneficial. I made naturally leavened brioche loaves this weekend that went at room temperature for almost 24 hours, but that's pretty extreme and it only worked because>enriched breads rise more slowly anyway>sourdough tends to be slower moving>my "room temperature" was about 68F for that whole time
>>20950523Not even close to enough olives. Like 3x at least.
>>20951635Onion rings
>>20950574The gains in quality are minimal. The gains in convenience are very real. Proofing in the way you describe is unlikely to work well, if you leave your dough in the fridge and bake it one piece at a time, best case scenario, you will have 2 that are underproofed and 2 that are over. Better would be to bulk ferment, shape, freeze, then thaw/cold proof overnight in the fridge as needed and bake in the morning.
>>20951635Literally Anything that uses flour and water and doesn't rely on gluten or live yeast can take sourdough discard.>biscuits>cookies>thickener for stews>banana bread>fresh noodlesThe sky is the limit my friend
>>20953460He's memeing you, it's good to make sure your starter is established before you actually use it. But if it's going to full size within 24 hours of every feeding cycle it's good to go by now.
>>20953678Wala
>>20953745Based just like my balls
Pretzels I made a long time ago.
>>2095238924h later, tons of bubbles, cider smell, alcoholic taste means fermentation happened.Filter the apples, keep the liquid and add flour, i sense she's gonna send hard.
I have been using a recipe from my mom and it makes amazing fluffy bread but I have no idea how to go beyond this recipe or what steps I follow do what. Anyone care to forensically analyze my old family bread recipe?>Entire packet of yeast into 1.5 cups of very warm water>1 heaping tablespoon of honey into the water>1 tablespoon of sugar into the waterWait 10 or 15 minutes until foaming>1 tablespoon of salt>1 cup whole wheat flour>3 heaping cups of regular flourMix it all togetherThen start beating it (I use a kitchen aid myself)>Throw in chunks of cold butter (~3 tablespoons) one at a time until mixed in>Let sit for 2 hours>Deflate and rip off chunks and form into little loaves or rolls>roll in cornmeal>Let sit for 2 more hours>Bake 20 minutes at 375F.
>>20954460She lives and she sends hard, i'm happy to present you, as I've named her, Kassándra my motherdough.
>>20954863Alexios would have been better
>>20954711I'm not sure I understand what you're asking anon
>>20954869>AlexiosI give womyn namez, i predict Kassándra will be making some dope ass breads.
anybody made 'tone with success?
I baked this rye today, with grated carrots, flax seeds, oats, and sunflower seeds. It's really good toasted.
>>20954711This is basically just a recipe for white bread but 20% whole wheat instead of all plain flour. I don't know what you want from us besides that. If you want something appreciably similar to this which will be good, slightly more technically complex, and that tickles your weeb gland I'd recommend Japanese Milk Bread>https://www.kingarthurbaking.com/recipes/japanese-milk-bread-recipe
>>20953744Okay, i just fed it tonight so I can start forming the dough tomorrow morning. This will be my first sourdough loaf, I've only baked yeast loafs.
>>20955765Of course not this is a fast food board.
>>20955765It's just a Belgian rozijnenbrood ("raisin bread" which is a brioche stuffed with raisins), replace the raisins with other candied fruit.
>>20955765Made 'tone and 'tollen both last year. I liked the stollen better but I'm not sure which I'll do this time.
>>20957159>with successyou missed that part
>>20957678explain your grievances with my 'tones
>>20958628image speaks for itself buy the real thing before attempting to make it
>>20949705600? I always do 750. yours isnt dry as fuck?
I have waited 15 minutes to post in this thread.This has been my tried and true. EVERY time I tweak this recipe, it becomes disappointing. I want to dabble in high hydration levels above 65%, but then things get sad and my loaf doesn't rise as well.. picrel is all my 65% loaves.
What dough to make Costco chicken bake?
>>20956191Okay, here is my first sourdough loaf. I'm pretty satisfied, I'll post the crumb next.
>>20960085
>>20960091Forgot to add this had about 70% hydration. It felt and looked very moist so I'm unsure if I weighed the ingredients correctly. Rate my crumb? I'm not sure what I'm looking for.
>>20960113Looks fairly primo and like it's about 70%, gj
>>20954876Was busy this week, ended baking Kassándra's first bread today. You can tell i haven't baked bread in a long time.
>>2096121990% wheat10% rye 11g salt370ml water100g Kassándra
shown here is my first attempt and then my second attempt. I think it's getting better
please teach me how to make sourdoughalso any ethnic cake recipes would be appreciated
>>20949593Watch videos of people like Richard Bertinet handling dough properly. You shouldn’t be asking questions like “how much yeast” right now because you should be following recipes and the guidance of professionals until you have a much better handle on things. Things like flour type, flour age, humidity, etc. will make your dough more or less wet, but it generally won’t be huge differences. Decent recipes will basically always err on the side of being too wet, so if your dough somehow seems too dry, you almost certainly didn’t use the right type of flour (e.g., trying to sub whole wheat flour without knowing how to). Again, just follow a good recipe and focus on properly applying whatever technique they recommend, and observing how dough is “meant” to be.>>20949708You’ll never get a month out of homemade bread without freezing it, but sourdough and preferments will add a bit of time due to the acids produced. Also, when bread starts to stale or when it’s been frozen, reheat it in the oven (sometimes with a tiny bit of water on the surface) and it will soften up again. You can also freeze dough after shaping but before the final rise, and then let it proof as it thaws so you can bake fresh bread with no effort in just a few hours.
>>20962608>purchase and read Tartine Bread.>use YouTube to get a better idea of how dough should look/feel at each stage>fuck up a few loaves until you get a feel for it. wa la
>>20962608first learn french then study Nicolas Supiot as much as you canon a dead body despite
First time baking Made a sourdough rye bread
>>20962608Ethnics don't make cakes.
I made this.
>>20963692And the crumb shot
>>20953739>cold proof>bulk fermentPeople just buy bread because of faggot terms such as this, imagine complicating yeast and flour
>>20963766People buy bread because they bake shit like >>20963692>>20963727>>20963201
>>20963819Post your bread nerd
>>20950250This. I genuinely believe that kneading is some sort of 20th century industrialist meme because all of the best breads are just mixed and left the fuck alone.
>>20963819People buy bread because they're fucking useless
>>20963874Yeah they can't bake for shit it's embarrassing
>>20963900Who taught you to bake?Did you figure out the ingredients for a loaf of bread yourself?Did you sit down and flour and water and discover yeast? No, you didn't, somebody else told you everything
>>20963979Stop posting it's embarrassing
>>20963979>baking is a skill you learnAstounding revelation, mind blown
>>209639844chan is a website for losers who can't behave themselves, go figure you'd have any comprehension of embarrassment
>>20949593How good is Test Kitchen’s Gluten Free Fliur mix recipe? I saw it and it looks good.>Cant eat gluten or i mega bloat or get the mega shits if I have too much fat with it or don’t take a probiotic and TUDCA with it.
>>20963998You have a humiliation fetish?EMBARRASSING
>>20964001ever tried sourdough fermented bread?
Two ciabattas, one clearly came out better than the other. My first loaf that didnt come out a complete brick, so progress was made at least
>>20963997It's not a skill you learn. You just mix yeast and flour, however much you feel like and if you think about "proofing" or what the temperature is in your kitchen or even water then you're a faggot for sure.
>>20965716If you're gonna be a clown you could at least try being funny
>>20965728I'm going to post the same half ass bait as the other retard but in an even more stupid and boring way to make his reputation worse every time he shows his face in a bread thread and you can't stop me
I'm going to attempt my first bread tomorrow.
This full rye slime log is currently baking. Results in roughly an hour.
>>20966236I don't think that's going to be good even if it comes out good :[
read Modernist Bread, you can find it online for freedo that and you'll learn more than everything you need to bake any type of lean bread you can think of plus some enriched bread as well>>20953202flour density varies wildly depending on wheat processing, humidity and a number of other factors, if you measure it by volume type going to get different results every time
>>20966239It's basically all rye flour, chopped whole rye seeds and various other seeds like sunflower, sesame and flax. It's not going to be a nice smooth white wheat loaf for sure. Still among the best bread I can do.Here's a pic of one I did earlier, the dark slices ofc.
>>20966250I guess unless you suffer from diverticulitis that's a winner. And at least those seeds are all pretty tender
And it's done. I can do a crumb shot in a few hours but it's not going to have any impressive structure or any kind of holes really. Mostly decapitated seeds.
>>20966279that looks so nutritious it frightens me
>>20966281It's probably the sole thing responsible for giving me good high fiber shits. Oh and I haven't mentioned it but it's sourdough as well. Almost 5 years old at this point.
>>20966284Crumb!
And toasted.
>>20966510>>20966511ngl my colon would benefit from this. but also I'm sure it's also delicious to eat. I would butter the shit out of that seedie toast
redpill me on barley flour. what makes it different from wheat aside from that less rise and that celiacs can eat it?
>>20966573>celiacs can eat itThe protein in barley flour is still gluten so this false.Key Differences:Protein: Wheat flour has more protein than barley flour.Fiber: Barley flour has significantly more fiber, which is beneficial for digestive health and blood sugar regulation.Vitamins and Minerals: Wheat flour generally contains higher amounts of certain vitamins and minerals, such as Vitamin B5 and Selenium.Carbohydrates: Barley flour has slightly more carbohydrates.
>>20966510>>20966511I would love to shit this out
i stuck my dick in the poolish
>>20966690As unorthodox as it is I..take that as a compliment.
>>20949593>it's because of my dough being too wet and it's very stickytoo much water, not enough kneading. kneading is pretty tedious and can take a solid 30 minutes by hand, sometimes.>tell me more about how water should be used.use the total weight of the flour for your hydration ratio. For example 800g of flour and 400g of water would be a 50% hydration ratio. >does it matter how much yeast you useyes. more yeast =>less flavor, sometimes sweet aftertaste >more uniform crumb >bigger, faster rise kneading is the most important step in the process. if the dough is sticky, using flour to help you knead won't ruin anything but you have to knead until the dough is smooth, holds it's shape and springs back. if you notice a layer of gluten sticking to and hardening on your countertop, you're doing it right. pro tip: dilute half a packet of sugar into your measured room temp water, then add your yeast instead of mixing it in as a dry ingredient.
I haven't made bread in a very long time but I wanted to make nice stuffing for thanksgiving. so instead of winging it, day of, I figured I'd practice beforehand with some pizza. if it doesn't come out like shit, maybe I'll make a thread. pic related, been rising overnight in the fridge just took it out even went and got caputo 00 flour
just threw out my sourdough starter because I forgot about it for 6 months in the back of my fridge. I tried to revive it over the last few days I had off but it refused to budge. Feels bad that I don't have enough time to make bread, but now I can afford to buy more bread.
>>20966690it's like a back scratcher for your rectum
>>20966786Most of your advice is correct, but your "protip" to dissolve yeast in sugar water is pretty amateurish. Yeah you should dissolve yeast in water before mixing it into bread, otherwise you get little pieces of undissolved yeast in the dough, but there's no need to "activate" yeast with sugar. It doesn't make any difference, although this advice continues to survive due to placebo effect
>>20967738iight'
>>20966511IMAGINE THE REUBENS YOU COULD MAKE ON THIS UOOOOH
>>20967924Now there's an idea, never had a reubens but that stuff's looking good.
>>20967738>It doesn't make any difference, although this advice continues to survive due to placebo effectI've seen this before and I can make some sense of it. make sure everything is fluid so it mixes better than mixing solids and fluids.But when I see anons say that kneading is something very (un)necessary, who do I believe?>>20963848>kneading is some sort of 20th century industrialist meme because all of the best breads are just mixed and left the fuck alone.and then>>20966786>kneading is the most important step in the processwhat would the 4chan™ certified "Baking a Bred" guide look like
>>20966844
>>20966786>kneading is the most important step in the processoh contraire frencheck out these no knead breads out
>>20968450
>>20968451
>>20968452
>>20968457
>>20968459
>>20968461
>>20968464
>>20968438I'm the "industrialist meme" anon, and I'm sure I'll soon be told I simply don't know good bread, but here's a comparison picture from some youtube baker's ten minute long video about how vitally important kneading is, and whatever difference is there is miniscule. 30 minutes of kneading is mental behaviour.
>>20968450>>20968451>>20968452>>20968457>>20968459>>20968461>>20968464>>20968466Just for the record, technically it's not no knead because I did the folds whenever I felt doing it but at least 3-4. But no two hand kneading what so ever, I mixed everything with a spoon and it doesn't look like it's going to be bread, it looks like dry porridge.
>>20968478"No knead" is a meme.And if you fold it 3-4 times, it's basically kneading.So either you knead it all at once or you keep coming back to it to fold it...Anyways, if you didn't fold it, it would probably fuck it up
>>20968714It's far less work genius, you just come back whenever you want and give a 10 sec fold compared to 10-15 mins of kneading.
>>20968921I don't knead by hand. I use a mixer. Even less work. Just set it and in 15 minutes it's done."No knead" bread is a meme. You always here amateurs saying they do it. It's more work than just using a mixer.
>>20968965Look at my breads dude, are they a meme? Why are yo so stubborn?
>>20968986Your breads look fine. I wouldn't say flawless. But that's besides the point. There's many ways to skin a cat. Some ways might be better than others. You are so proud of your "No knead" technique, but it makes it look silly. Just trying to give you a sense of self awareness.Bread isn't actually that hard to make or master, so don't feel so proud
>>20968993Well of course they are not flawless, but when you want some easy no fuss bread - it's a pretty good outcome. I'm not trying to seem superior, I just want to show for anons you haven't tried making bread and feel intimidated from kneading because sometimes it's a sloppy mess if you don't have a mixer, that you can make a pretty decent loaf pretty easily - that's all.
>>20969002I've made a lot of breads with kneading but honestly I can't feel the difference.
>>20969002My point is that the kneading is still one of the most important parts of making bread. It's the most likely cause of beginners having issues. The existence of "no knead" bread is not a counter argument. This bread is still kneaded, just in a different way. Folding multiple times is a pretty much a form of kneading.
>>20969012We get it bro you make superior Japanese bread folded a thousand times.
>>20969012Ok I'll concede to that, but it's much easier and you make less of a mess. Everything happens in the bowl and you don't need to bring out a mixer or make a mess on your counter and having to clean up everything.
>>20969015>>kneading is the most important step in the process>oh contraire frenJust to remind you what you said. Even if you advocate such ways of making bread, you should still stress the importance of folding the bread enough times. Whatever.
>>20969012I've gotten a bunch of friends to make bread because of the "no knead" meme so I think that's a win in my book.
I wish a girld would knead my balls with her hand
>>20969020That wasn't me, look I agree it's still a form of kneading ok.
>>20969023
>>20969022Sorta reinforces my point that it's something that is mostly associated with beginners. Not that that's a bad thing, but there's a reason bakeries use mixers...Anyways, just trying to give some perspective. To me, just turning on a mixer is somewhat easier than having to return to dough multiple times to fold it.But no arguments that hand kneading is ridiculous. Would not recommend.
>>20969020>oh contraire
>>20969030>but there's a reason bakeries use mixers...well that's a totally different thing, it has a lot to do with time efficiency. The other thing is I didn't have a mixer for lots of years but still wanted to make bread.
So.>Knead>Fold>Coil>Slap and fold>Other?Mixers need not apply.
>>20969075I put my dough inside my boxing bag and let loose
>>20968452>>20968466Tell me more about your bread recipe, bread bro. It looks so light but substantial, I need to have one of those rolls warm out of the oven.
>>20969126But enough about my wife.
>>20969135420gr of good quality white unbleached flour (11,7%gluten)300gr water2,2gr dry yeast6gr salt (I've tried making it with 7-8-9gr but i get a better rise and a fluffier texture with less salt)Mix everything and leave it for 20-30 minutes. Start making folds like in gif every hour or two hours. You can fold it every 20 minuts 4-5 times and it will be the same, folding just helps the gluten development and you get a better rise and dough will gold better when you shape it. Leave at room temp from 8 to 12-14 hours depending on your schedule. This recipe is very forgiving so even if you leave it even 18 it will be fine. Sometimes I put it in the fridge for 2 days to proof slowly, it has better texture and taste. After it has proofed you take it out and shape it, try not to degass it very much while handling it. Shape it into a dough if you want I'll post webm and turn on the oven to 230C/446F with the dutch oven inside to pre-heat for 40 mins. After you shaped the dough sprinkle some flour onto it and put a towel for the final proof while the oven is pre-heating. Bake at 230C/446F with lid on for 27 minutes, take lid off turn to 220C/430F and bake for another 20 minutes or so.
>>20969166If you use a flour higher than 12,5/13% gluten you want that fluffy airy texture and sometimes the loaf comes out dense. I though strong bread flours would yield better loafs but it's the opposite for some reason - no idea the science behind it. I've made many experiments and I'm speaking from experience.
>>20969170you wont get* that fluffy airy texture.
>>20969166Oh yeah, also use baking paper and score the dough before you put it in the dutch oven. I don't have a scoring blade so I usually use scissors. My usual scoring is 3 adidas lines, sometimes I get crazy and do random scores.
Hi fags, breadlet here. Every time I try making dough in the stand mixer it turns into a liquid mess and takes like half an hour of manual kneading to come together. Every time I try making dough without the stand mixer it doesn't turn into a liquid mess but still takes like half an hour of manual kneading. What the fuck am I doing wrong? I just want to save some time and effort kneading dough using the machine expressly made to save time and effort kneading dough.
>>20969178what's the recipe, seems like you are using flour with less gluten AP probably and more water than you need.
>>20969178Youre meant to knead it slow in the mixer until it comes together then make it go fast for several minutes
>>20969181AP flour, 75% hydration, 2% salt and 1% yeast. That's all. Sometimes I add whole wheat flour, but generally not. >>20969187I usually knead it by hand to bring the dough together, then leave it alone for half an hour or so to hydrate before kneading. I feel like when I make it go fast, the dough will ball up on the hook but very quickly slumps back down into being soup once I turn the machine off. How long are you supposed to leave it going, and roughly what number does that correspond to on a kitchenaid?
>>20969192>AP flour, 75% hydration, 2% salt and 1% yeast. That's all. Sometimes I add whole wheat flour, but generally not.AP flour usually don't have as much gluten as bread flours so maybe try 71-72% hydration. Usually I wont make bread if I don't have flour with lower gluten than 11,5%. The sweet spot for my breads>>20968451>>20968452>>20968466is between 11,5 and 12,2% gluten for that fluffy airy texture. You go above that and it becomes dense you go bellow that and the dough is too sticky.
>>20969166 >>20969170 >>20969175Much appreciated going into full details and making the gif, fuckin' saved and it'll be the next loaf I make. The long baking time is surprising to me, I'm usually making enriched doughs that are done in twenty because I'm the only one that likes a proper crust around here.
>>20969430you're welcome budhttps://www.youtube.com/watch?v=uWbl3Sr2y1Y&t=2shere's a video I watched when I first started making those breads it helped me a lot, you can see all the steps and see how he shaped it and everything. But just follow my ratios because he fucked it up here in this video. I've played a lot with the ratios and the ones that I gave you make the best loaf imo :)
>>20968450right, no knead is fun to fuck around with but I could never get my crumb to look good or hold it's own weight without crust. not to mention it goes stale in one day. I don't like no knead because it's like a totally different thing, it's light because it's fresh out of the oven but when it cools off it's too dense. still tastes good, though. >>20968442it came out too pale :( tasted pretty spot on, though. I tried to cook it in a 10qt braiser trying to replicate a dutch oven effect but ehhh I'm just gonna throw it in a sheet tray next time and i'll post results.
PSA: If you use active dry yeast rather than instant, you are unfortunately a bakelet. Instant yeast doesn’t need to be bloomed and is faster acting, meaning to convert recipes from active dry you just 75% as much instant yeast directly into the dough. Save yourself the humiliation and become an instant yeast convert
>>20969187You should basically never work bread dough at high speed in a stand mixer, since it will basically be killing your machine. For example, my 5.5qt bowl lift kitchenaid isn’t meant to go above speed 2 for bread.>>20969075I only machine mix dough on occasion, but it’s very nice to have the option. It’s nice to be less careful about when to add ingredients which inhibit gluten development (e.g., lots of egg or sugar), not having to spend forever to reach full gluten development for things like bagels, and not messily working tons of butter into a batch of brioche.
>>20966786Midwit advice>>20968438You have to knead the bread if you want it to come out well, the same day. If you don't mind waiting, you can let it rest in a cool place.
>>20969821Take the speedpill, those mixers aren't built to last no matter what you do. Why do you think it comes with only a one year warranty? Kneading on high speed gets the job done fast.
Based on anons advice, i tried making buns instead of a single whole loaf.
>>20969903>>Take the speedpill, those mixers aren't built to last no matter what you do>They didn't get an Ankarsrumhttps://www.youtube.com/watch?v=Au7KRyrux8E
>>20969563>it came out too pale :(What do you mean?>not to mention it goes stale in one dayEvery bread you make that's just water, yeast, flour, salt will go stale in a day. That's why I make small loafs. It toasts very nice the next day tho, and it makes for great french toast.
>>20969563>>20970091Also you can put it in a sheet pan and cover it with your biggest metal/aluminum bowl, it does the job.
>>20970035lookin' nice anon. is that just veggie oil that you put on for crust? also how does jaun adjust the baking temp and time if you divide a loaf up into several buns? I have a medium loaf kit I'm going to bek this weekend and I want to try this
>>20970117nta but that looks like egg wash
>>20970132oh. I don't like egg wash :[maybe I'll try some oil and see what happens
>>20970138NTA but I hate eggs and even I think egg wash and bread goes hand in hand
>>20970146I don't have eggs :[
>>20970146wait a tick. what's all this
>>20970117Its not veggie oil, i brushed them with butter when they came out.My oven is kinda shitty but it did seem like they baked quicker than a full sized loaf
>>20970155Now THAT is because i wanted to grease my baking sheet, but i was out of spray so i just did some dabs of olive oil that I tried to spread around
>>20970158>>20970161Both of these things make sense. Thanks anon, I'm going to do just this very this on the weekendWill rapport back
>>20970117Im a bread novice, but I must say the texture wasnt what i excpected. They came out flaky and firm on the outside, which tastes great, but was not my intention. Was aiming for more traditional soft buns
>>20970175I've heard putting a bowl or tray of water can help with that, but also am a n00ß and don't really know much.However, my first job was as a Sandwich Artist™ at Subway and we would proof and bake the rolls with a tray of water so it must have some legitimacy
>>20970234New bread
>>20970236Kitchen was colder
>>20970035
>>20970091the crust and toppings didn't get any color, I am le shy about posting things that don't look exactly the way I want. >Every bread you make that's just water, yeast, flour, salt will go stale in a daynot necessarily. I mean, pizza is bread and just about every pizzeria out here will sell yesterday's pizza as single slices the next day and most people are none the wiser. also, most bakeries out here deliver yesterday's bread to restaurants. it's logistically impossible to supply every restaurant from fine dining spots in the city to diners in the suburbs with fresh bread. >>20970094I'll definitely try that next time
>>20971233>the crust and toppings didn't get any color, I am le shy about posting things that don't look exactly the way I want.>le shy kekC'mon bro, fuck the haters, there's not way to help you without seeing it. Look at my recipe>>20969166See the baking times and compare em to yours. The problem might be that you didn't bake it enough or at the right temp. Did you preheat the oven. BTW first dutch oven I bought was 25$. It's not the best but it served be very well for making breads. I still cook in it 5-6 years later and it's holding up pretty good.
>>20971245Also what do you mean by toppings?!If you want the bread to not get stale you must put sugar and/or replace some of the water with milk and put some butter or oil in the mix. There is no other way. I gaRONteee those breads you by have one of those ingredients or some kind of bread conditioner.
>>20971252That's why I make small 400gr (flour) loafs, so by the end of the day not much is left. They also freeze very well and if you heat em up in the oven after the freezer they feel like fresh.
>>20971245That's the one I bought years ago. It makes amazing breads.
>>20971286I think it's called Livarno
>>20971245well I don't really need or want "help" lol. I just like talking shop. you know? it didn't come out the way I wanted because the big-ass braiser(or rondeau) was just too big and thick to heat evenly. everything came out nice and crunchy, just didn't look so appealing. >Also what do you mean by toppings?!the tomatoes and cheese >If you want the bread to not get stale you must put sugar and/or replace some of the water with milk and put some butter or oil in the mix. There is no other way.right lolanyway here's some crostini I made from the leftovers with eggplant parmesan.
>>20971303>well I don't really need or want "help" lolOk guy...jeez, I'm just trying to give some tips here.Pic rel looks good, would eat.
>>20971312simmer down, I didn't mean it like that. also thank you, anon.
>>20971315it's ok fren.
>>20971288>>20971315Here it is. 20 bucks.
>>20971331thanks fren, talk to you later
>>20971345later
>>20961859nice bread boiii
>>20960085Very nice ear anon>>20960091the bread gods have blessed you
fuck man i wish i could get into making bread since i love breakbut bread baking honestly seems harder than cooking like holy shit MUH YEAST and MUH KNEADING along seem like rocket science and "haha fuck up completely 50 times before you get it right" tier.
>>20973091pic rel is my first ever bread>>20968461follow this recipe>>20969487the youtube link step by step (but really tho) and you'll make a great bread the first time I promise.
>>20973107based bread fren helper
>>20973116my pleasure fren :)
>>20973107What's the difference between "no knead" bread and normal bread? And why does that bread not need to be kneaded?
>>20973245You substitute kneading with other techniques like folding several times in intervals. They achieve the same thing but with different levels of effort.
>>20973245>>20973275Basically this yes. Also it's less effort in my opinion and you don't make a mess, everything happens in the bowl. There's no perceivable difference in texture, I even prefer the no knead method because i think it yields a more lighter crumb. Also I would recommend finding a flour that's 11,5%(gluten) 12 max also called bread flour because it's optimal for breadmaking (dough is less sticky and the structure of the lough will hold better after shaping). If you have just AP flour I suggest you add 30-40grams more flour.
>>20973091>haha fuck up completely 50 times before you get it right" tier.If it helps, it's really more like "fuck up completely and get something that looks stupid but still tastes completely fine" tier. It's literal caveman cooking.
Why does kneading scare so many people?
>>20973773Because making the slightest effort for anything = bad
>>20973783You know they make machines that take care of that right?
>>20973797Then why are people still scared of kneading?
>>20972512thanks m80
What type of bread do you recommend to put on the engine of my car and post a picture of it on /o/?
>>2097382870% hydration sourdough
>>20973828well what type of car and which engine you can't just throw a loaf of seeded rye on a vr6 or a brioche on a 383
Anyone ever made melon bread? I want to try it after seeing anime girls call it oishii but no one sells it where I live.
>>20973925It's not nearly as good as they make it look. >>20973797Yeah they're for fags
>>20973773I'm not, I just think the no knead method produces a better product with less effort and mess.
>>20973925I bought imported melon bread from japan. it had all the moonwriting on it and everything. it's just sweet white bread. it was extremely mediocre.
