>ctrl + f>bread>no results Bread breadR8 plox. Am I supposed to try "activate" dry yeast?
you should use instant yeast that does not need activation. active dry is a meme. there’s only 2 yeasts worth using: instant and sourdough
i saved this bread an anon made a while ago with some bad yeast
>>21603163Use English, faggot.
>>21603163>Am I supposed to try "activate" dry yeast?Proofing yeast hasn't been necessary for the last 50 years. Zymurgy has improved enough that you actually have to go out of your way to kill your yeasty beasties.
>>21603170cringe ketotard
>>21603168ye, learned that the hard way>use dry yeast and get less than stellar results >instant massive improvements as soon as I switch to fresh yeastDon't know about sourdough, not in the mood to wait 9-12 hours to bake my bread
>>21603169I wonder what the texture of that would be like, hard? Soft?
>>21603391Dense as hell, weirdly kind of both hard and soft.
>>21603163I guess I've finally made enough beer and bread in this apartment that my open fermentations are coming out alright...>1 cup (237g-ish) filtered water, brought to room temp>1/2 tsp starter from the last batch, or dry yeast if I'm starting over (1.5-2g ish)... good results with kveik as well - weird shit that is.>1/2 cup (60-75g) relatively high protein "bread" flour>stir and let sit (covered or open) till bloomed/frothy>1/4 cup (60ish g) salted butter and/or 1 tsp salt (about 6g) - totally optional>another 2-2.5 cups higher protein flour (240-375g), added and incorporated 1/2 cup at a time. Will take less flour if mixed more/harder.>Shape, rest at least an hour>reshape. If roughly round or "loaf shaped" bake anywhere from 75 mins at 300F/150C immediately buttered and covered for soft bread to a wet sprayed 30 mins at 390F/200C with a spritzed 5 minute 435F/225C or 3 minute broil finish for crusty bread. Pull off at least ten mins for something more baguette like.
>>21603391>>21603423Doughy, on the far wet side of moist, bordering on raw. Probably dense like blended oatmeal.
this thread will die before my no knead finishes cold fermenting in the frig
>>21603391imgaine jello but way denser and bread-flavored
>>21603391>>21603423>>21603428>>21603498here's the thread if you want to see >>17314316
another failed bread thread i found funny >>18388826
hydration should always be 100%kneading - you don't need to do thatsourdough is a memeall purpose flour is fine
>>21603391gummy
>>21603556I've been making bread for a year without kneading and can't get my bread to be tall enough.Won't kneading get my bread to be firmer so that it will retain a tall boule shape without a mold?
>>21603587nobody needs tall bread
>>21603632But I'm tired of my loaves looking like this.
I made ciabatta for the first time last month, one of the first ones turned out shaped like an among us fella
>>21603556Sourdough is the epitome of not being a meme.It mogs commercial yeast bread like theres no tomorrow.Yeast bread has:>more phytic acid, less mineral bioavailability>faster starch digestibility = higher GI>less protein digestibility>no sweetener FAAs or amino acid derivatives produced>no benefits for gut microbiota>more FODMAPs>less phenolic acids and bioactive compounds>inferior antioxidant efficiencysource: https://pmc.ncbi.nlm.nih.gov/articles/PMC11172170/ ---Just make a sourdough starter:>Mix equal parts flour and water>wait and repeat>Thats it essentially---tldr: yeast bread is the meme not sourdough
>>21603438>>21603556>no knead>cold fermentingI hate these social media memes
>>21603587Do you use warm water at the start? Do the roll and fold thingy at some point of the fermentation to give the dough more strength
I just buy it from the bakery heheor those frozen ones you finish in the airfryer
>>21603587Unless your yeast is psychotically active and your flour is 12+% protein, you'll need to mix/knead it well to get your gluten to form a web that will stretch back out and stay put when baking.
>Le no knead recipe on YouTube>look inside>kneadingWhat does no kneading actually mean, I do enjoy those videos but never thought of the meaning of the phrase, I mean, is it no kneading from the perspective of a professional baker or do people actually just throw the ingredients on a bowl and call it no knead?Thanks for reading my blog
>>21603163One thing you should try doing is a pre-ferment. I made ciabatta and after doing a biga I realized that if you have the time, nearly every bread recipe in existence is improved by doing a pre-ferment for 4-12 hours with a small amount of your total yeast.
>Try to start making bread >Find recipe for basic sandwich bread>Come out slightly dry>"Hmmm maybe more wet ingredients">Dough is unworkably sticky>Add flour to make it more manageable >Bread comes out squat and even more dryI hate this shit it's so hard
>>21604227Bread making is easy only when you learn all the little things that make it easy, we were all there >Come out slightly dryMaybe because it was a basic recipe?
>>21604192If you can get away with a hard mix and a cold/long ferment, then it's low/no knead. If you have to fold it back in on itself and press it until you cannae press it nae maere, then it's definitely not no-knead.
>>21604227>>Dough is unworkably stickyYou need to let the dough sit for a while first. Autolyse is the technical term but it basically just means letting it sit so the flour absorbs more of the water and enzymes start taking effect. Mix it up and wait like at least 20 minutes before handling.But the best thing I found is that slow rise no knead recipes make the best bread. It makes higher hydration doughs easy. Kneading for gluten development is mostly unnecessary because the same thing happens with a slower rise. https://damndelicious.net/2020/06/29/easy-no-knead-bread/This is pretty close to how I made my bread and it's so much better than the quick 1-2 hour recipes. I would just mix it up the night before if I wanted to bake in the morning, or in the morning for that evening.
>>21604443Thank you friend, I'll try this
>>21603938buy what
>>21604517ITTHEBREAD
>>21604443Autolysis doesn't give you anywhere near the gluten development that kneading doesYou should autolyze AND knead
>>21604778Isn't autolysis also when yeast blows itself up? Silly food linguists; come up with a different word for enzymatic action.
>>21604192>What does no kneading actually meanKneading usually entails dusting a counter with flour and aggressively pressing, rolling, pushing, folding and manhandling the dough over and over.There are pure no-kneading methods, but it can also utilize the Stretch and Fold technique—it lightly stretches and folds the dough over a period of time. The dough doesn't even have to leave the bowl it was mixed in.
I made some naans, they went a bit wrong.
>>21604966they always taste better than they look
>>21604730>Anime Pedo
>>21604730
>>21605097So? This was created as a porn site.
>>21604730Lovey dovey sex with a cute anime girl in an anime universe where everyone is nice, there are no bad people and everyone is cheerful
>>21605131only after marriage
>>21603163>Wake up>Take bread out of bread machine>Make a large pot of chicken soup consisting of one leg quarter, two carrots (diced), two stalks of celery (diced), some chicken bullion>Make fresh egg noodles while chicken boils in stock>Remove chicken, add veg and noodles, debone chicken, add chicken to pot>Eat chicken noodle soup and bread all day>Eat this every day>Total grocery bill for the year is less than $500Bread and soup are pretty good tier staples.
>>21603163Kashmiri Kandur(baker) makes the best breads. LavasaGirdaTilwaruKulchKatlamYou haven’t even heard of these but it's the best. Soak it in salty sheer chai or sweet chai, eat it with anything you want.
Is yeast getting old bullshit, if kept rightI bought pic related 5 years backand it's been in a bag that's in an airtight plastic container, that's stayed in the back bottom of the fridge.not freezerI don't make much bread so I have most of it left stillI made some garlic knots a couple days ago, and the shit is still kickinhow many more years will this bag of yeast last me
>>21603169Absolutely achuta.
>>21604966Looks awesome to me. Perfect for dipping.
>>21605343Only healthy thread in the goyslop board
>>21605343>The only thing that kept my inbred ancestors from starving to death is poison!
New batch
>>21605445Nice. Also much nicer. But your oven has a hot spot, rotate them 2/3rds of the way through the bake
>>21603169I'd still eat it.
>>21605343>using a pic of the reigning world champion of retards as support for your drivelI'll eat more bread then
>>21605668Performative election tourist/10
>>21605217add some rye flourincreases nutrition and flavor complexityeven just 2 tbs per cup of flour would be great
I got a gozney pizza oven and I'm wondering what all I should bake in it other than pizza. I'm thinking maybe pretzels but I also am worried about temperature control being a struggle.
>>21605107>CHANGE!! GRRAHHHH1!!! NO CHANGIES!! ME NO WANT CHANGE ME WANT SAME1!!!!! AAAAAAAAAAAHHHHHHHHHHHHHHH!!!!!!!!!!!!!!! I LACK THE FUNDAMENTAL CAPACITY FOR GROWTH!!!!! AAAAAAAAAAAAAAHHHHHHHHHHHH!!!!Why would you say this
>>21606040I say this
>>21606040Imagine writing a reply like this
>>21606040he's gone completely off the rails haha have another bread picture
I made cheese for the first time and have a bunch of whey. I'm going to soak beans with most of the whey and then make bread with the rest. When subbing whey for water do I just replace 1:1 and treat it the same?
>30 y/o cooking stove/oven/handy tool drawer combo>does it's job perfectly despite age>but the dial faded out so it's stupid hard to set to oven to a specific temperature>thus i always have to eyeball shit constantly for every recipeit's not enough to justify changing it, but man is it annoying to ruin a bread batch because of it
>>21606774Get a permanent marker and draw new numbers???
I make neutral focaccia with avocado oil instead of olive and no seasoning besides salt
>>21606874tried making a focaccia pizza?
>>21606973I did once it went alright. I need a good sauce recipe. Also why is low moisture whole milk mozz so hard to find in stores? It's always out of stock . . .
>>21607037You want brick cheese and use whole, peeled tomatoesLook up Charlie Anderson
>>21607037Yeah finding whole milk mozz is such a pain in the ass.
>>21606973I do little appetizer thing on pizza night that uses focaccia with pesto and pizza toppings. Doesn't rock my world, but it's good, worth playing around with.
This is a how my focaccia style pizzas kinda are but I let it rest in the cast iron a bit for the final proof unless the dough is super ready and I'm hungryI also dont do a pre-bake, just put it in the oven once in one gohttps://www.youtube.com/watch?v=D9e_dHn4_UQhttps://www.youtube.com/watch?v=D9e_dHn4_UQ
>>21607154I also barely use any oil
>>21603163Need a crumb shot to r8 properlylooks 5/10 exterior you need to work on your shaping and scoring and get rid of the tan lines>>21605445These look better, 7.5, could still work on shaping, scoring and tan lines
>>21603877>no kneadmeme to its core>cold fermentinggreat, gives huge schedule flexibility and improves handling. love retarding and retardation
>breadthese turned out close to right. i need to get a wider peel that matches my stone better
>>21603553good god man I cant stop laughing
>>21607270>image
I am SICK of cold fermentation, TIRED OF IT.>Look at this delicious bread, mmm yummy first you mix the ingredients then stick it in the fridge for 36 hoursMOTHERFUCKER I WANT BREAD NOW, I WANT BREAD IN MY STOMACH WITHIN 4 HOURSLEAD WITH THIS STUPID MEME SHIT IN YOUR RECIPE, DON'T GET ME ALL HOT AND BOTHERED OVER THE THOUGHT OF A FINE LOAF OF BREAD THEN TELL ME I CAN HAVE THE FUCKING THING TWO DAYS FROM NOW FUCK YOUI HATE COLD FERMENTATIONI HATE COLD FERMENTATION
>>21607334you dont have to do it. just do it warm. if its easier for you to start it at night and bake the next day then do it cold, otherwise room temp is fine. otherwise you got memed
>>21607266kneading is a memeinefficient unnecessary actionsextra steps of dusting/cleaning kneading surfaceincorporates un-fermented flour from dustingrequires extensive mechanical effort resulting in muscle fatigue, crampsdependence on equipment risk of over-kneadinghigher chance of a failed loaf reduced flavor developmentgate-keeping learning curve elitism/snobbery
>>21607404>requires extensive mechanical effort resulting in muscle fatigue, crampslol
>>21606871i did, but the dial faded completely, so i have no idea to what temp they match up to
>>21607404>kneading is a memeagreed. i think the only real benefit of kneading is to make sure there are no dry lumps in the dough. i've had better results from doing slower rises which also develop the gluten. and no knead actually works better for whole grain recipes because the bran is supposed to cut up the gluten during kneading.
>>21607419>knead some dough>muscular failure next morningWhy is life so hard
>>21607334Just plan ahead anon get multiple cold ferments going. When you finish a loaf get another one in for when you want bread in a few days. Ez PZ
>>21607188>could still work on shapingWill do, I was just too focused on fermentation when I started (dough didn't grow) and I completely missed the shaping part>scoring and tan linesI score with scissors because I always forget buying the blades
>>21603169DENSE and THICC
Adam Ragusea said you can cold ferment for a week in the fridge and that the flavor does continue to improve. Has anyone tried this? Honestly I'm so impatient I only leave it in there for 2-3 days.
>>21608336just like yer ma, bless her
>>21608378I make my pizza dough by lightly working it (up to 2 minutes?) then putting it in the fridge for a few days. I shoot for 3 days. It's already starting to smell "boozy" at that point, but it's pretty light, and the workability is great. At 4 days it smells stronger but still tastes okay after baking, but the workability is starting to go downhill. At 5 days the taste is starting to degrade, along with more loss of workability. That's as far as I've taken it because I was satisfied that 3 days is the sweet spot for me. I'll also say I'm not a fan of Ragusea. I don't hate him like some here do, but he's questionable to me.
>>21608446When you pull it out of the fridge do you do any kneading? I do three or four rounds of gentle stretch and fold every 30 minutes before letting it sit in the pan for a couple hours
>>21608586100℅ whole grain from king aurther is bready good. Eyeballed the time, set a random temp that felt good, 400, and baked it for like 15 minutes total, did the cheese on broil than cooked the sauce. Home made canned sauce with wine, dunno if it added much flavor but I do remember adding some kinda wine years ago and it made the sauce taste so savory. Dough was just tacky and had some stretch, maybe needs to stay out longer than an hour so itll stop retracting in a square dish.
>>21608799Sorry, not the guy your asking just needed to open the reply box.But I suppose to help out you can cook "cold" bread just fine but its also onoy if your using quick rise yeast where it keeps fermenting like crazy compared to the other stuff
You are a fucking retard
>>21603391probably dense yet slighty soft but the moment all the humidity get out if you don't eat it fast it's probably a solid brick
>>21605131shut up nerd
>>21604443So I used this recipe and ate the loaf.First off, the dough was even more unworkable than the recipe I had used previously. Extremely sticky and difficult to fold and put into my pot. That being said, the result was extremely moist and delicious bread. My only complaint is that it wasn't very tall but I attribute that to using dry activated yeast instead of instant yeast as the recipe suggested. I'll try again using the entire instant packet instead of the partial amount I used last time
>>21608586No, I just let it sit and come to room temp. It's 56%-60% hydration, depending on what season it is, so I guess I could fold it... You know what, I'll try it tonight and report back.
Is it good to leave the dough in the fridge after the preshape or final shape?
>>21609314Yeah it's a pretty moist dough. I guess I should've pointed that out, sorry. But in my experience it becomes easier to manage when you get a feel for what to do exactly and can start handling it as little as necessary especially compared to a freshly mixed wet dough. Also when handling dough like that I find it works better to lightly wet or oil your hands to prevent sticking rather than using flour.It depends on the size of your pot but if you want a taller loaf you can just scale up the recipe by 1.5 or 2x or whatever you want. If it wasn't overly dense then the yeast probably wasn't really the issue, it was just a smaller loaf.
>>21606742Can we have an update on this? Did you tried it?
>>21609840ye
>>21610063Not that poster but if it was acid whey it wouldn't have worked. Unfortunately acidity stops beans from softening properly. I only use it to make bread or rice.
>>21606497i can't BELIEVE what he made take place
>>21608586>>21609683Pulled out my 3 day old dough, cut off a small pizza portion, kneaded it well for about a minute. Taste was about the same as the rest, might have worked a little better and had a slightly more chewy texture in the finished pizza? Next pizza week I'll try to remember to make my dough a day earlier and then work it on pizza night.
>>21610702>3 day old doughHow do you make it so it doesn't lose moisture? I left mine in the fridge for 18 hours and it had a slight crust forming.
>>21611666I put it in a plastic leftover container that I spritz with oil. It's about twice the volume of the dough for expansion. Occasionally the lid has come loose and there'll be a slight crust that forms. I just cut it off, but it's rare.
Store bought bread tastes like shit when comparing them to the most basic homemade bread, just realized that
>>21611666You need to store it in an airtight environment such as a bowl with cling wrap over it
Rye bread I baked today. I proofed it for too long so it caved in.
