>>21089840>BreadletNot anymore anon. Good job.
>>21089840only a breadlet would post a loaf with no crumb shot
>>21089843>he can't tell what the crumb will look like just from seeing the crustbreadlet
>>21089842Thanks>>21089843I’d post one but I devoured the sob already.
>>21089860Did you just eat it by itself in one sitting or at least have it eith something?
>>21089840Are you the amateur bread guy who never posts crumb shots and always has some excuse for not posting the cumb?
>>21089934Are you the brain damaged guy who's always asking if everyone on this board is the same person?
>>21089889I made it with this recipe for lentil soup:https://chefjeanpierre.com/recipes/soups/lentil-soup-recipe/
>>21089965> baking your own bread > eating soupP O O R
>>21089965>Chef jpBased. Gonna copy you tomorrow night.
>>21089955No. I hate that guy. OPs pickeral is very reminiscent of another bread man who said he started baking during the KungFlu. He posted a lot of his loaves last year but would very rarely post crumb shots and claim he forgot or give other excuses for only posting loaf exteriors.
>>21089997Not me either. This is my first bread poast.
>>21089965Nice I could definitely fuck up a loaf of bread and soup in 1 sitting too>>21089973>can't enjoy a simple meal of bread and soupSovless take
>>21090150>GAR
>>21089840Good job anon!
>>21090150I’ve heard that garlic degrades in the fridge so I store in that aptly-labeled pot on the counter.
>>21090914Thanks, anon.I followed the recipe here (https://youtu.be/yuyTBPkem78?si=ZzGflxaFgC862Omn) with some significant modifications.A) Mixed it manuallyB) Did not use a dutch oven but placed the dough on a preheated pizza stone on parchment paper with a Calphalon 5 qt pot to cover the dough. Didn’t use any ice cubes.Reason I didn’t just bake it in that pot is the cover is glass with some silicon padding around the rivets of the handle, and thus didn’t think it could handle 450 degrees fahrenheit.Pretty satisfied with the result this improvisation yielded.
>>21089973Given the frigid temperatures I can’t think of too many better meals desu.
>>21091700Nice, I also learned how to bake from youtube videos. I make the "no-knead" breads - with 5-6 folds. I like to do a 2 day cold ferment in fridge, It's yields a better taste and crumb imo. Used to bake mine in a clay oven pot but someone dropped it and broke it ( a woman ) :( But yeas as along as you cover it with something and traps the steam, you will get a decent rise. Recently I bought a $20 dutch oven and it does a great job.
>>21091751This was my clay oven pot, I miss it :(
>>21091754Man that looks rustic af!
>>21091751Wow nice airiness to the bread there.
>>21091778thanks bud>>21091775Yeah, made some really nice loafs in that clay oven.
>>21091751>>21091754>>21091795My ratios:410gr of bread flour 11,7% gluten (I've done it with 11%) still comes out good - sometimes better. 300gr water 2,2gr of dry yeast5,5gr salt ( I used to put more salt 7-8gr ) but I get a better rise with less.
>>210918022 days cold ferment in the fridge, take out the dough 4-5 hours before baking, shape - turn the oven to preheat on 230C/445F for 40 mins while the dough rises for a final time after shaping. Bake lid on for 28mins on 230C/445F, take of lid and bake for another 20mins on the same temp or maybe 220C/230F
>>21091751>>21091754Why do your loaves always have those disgusting scabs on them? They look like a skin disease model.
>>21091823Wtf are you talking about?
>>21091823I think it depends on the way you score it, ie how you cut the dough with a sharp knife before you pop it in the oven
>>21091830Yeah I don't have a scoring blade, I do it with scissors, but I wouldn't describe whatever as disgusting - its fucking bread, those are the crispy bits and they taste very good.
>>21091843I used a new utility knife gifted to me this christmas since all my knives are rather dull.
>>21091861Fuck...that's actually brilliant. I have a new packaged one. Good thinking anon!
>>21091823Fuck off retard
>>21089965Mm would eat.
>>21091917It was very good. Be honest with you though i subbed the kale with some spinach since I’m not keen on the former.
>>21091941I don't really think it would matter much, I don't even remember what kale tastes like desu
>>21089973And yet eating more nutritiously than most upper middle class people. Curious.
>>21089973Baking your own bread is great, no sneed oils, no sugars. And you can eat it fresh and crispy. Also making soup is one of the most nutritious things you can make.
>>21094401You usually use sugar in bread as a source of food for the yeast.
>>21089973>t. soulless urbanite or nigger
>>21094485no I don't
>>21094485the yeast eats the flour, you dont need sugar
>>21094705Thanks for proving you know 0 about biology
>>21094744No, U
>>21094744I've made bread more than 50 times probably, I've never put sugar or bloom the yeast, I just dissolve it in the water and then put the flour and salt.
