It doesn't really have any flavor, it's not sweet or salty, no seasoning or spices. But it's like one of the best things on earth to eat.
>>21951531>It doesn't really have any flavor
>>21951531why is it so hard to fucking make? goddamn stone age monkeys could pull this of but I'm on day 3 and making pizza dough that i lose half of trying to move from the fucking moxing bowl to the parchment paper
>>21951531>It doesn't really have any flavor,are you one of those retards who thinks vanilla doesn't have flavour too?
>>21952789>moxing*mixing
>>21952789it's not really that hard, it just takes practice. consider that people in the past had fuck all else to do and spent a lot of time performing trial and error over their entire lives to perfect it, and passed their knowledge on through generations. also for most of that time they were just making very simple flatbreads, it would take tens of thousands of years of working with starches before leavened breads popped up.
>>21952801>it's not really that hard>proceeds to explain it was so hard took thousands of years of trial and erro and copious amounts of free time to get
>>21952801>it's not really that hardIt's fucking hard, I keep following recipes and getting fucking bullshit. Too dense/under baked/tastes awful, the entire point of recipes are to replicate exact outcomes. Wtf is this retarded bullshit??
>>21952805first of all, it's hard if you're starting from scratch with no knowledge, but you have access to all the intellectual labour that those people did. second, it depends what kind of bread you're trying to make, a basic flatbread is easy, a basic leavened bread a little harder but still doable for most people, more complex breads even harder.
>>21952812Bread you fuck, BREAD, idc about your other shit I'm making fucking BREAD. it isn't fucking working, the goddamn recipes are not working. Fuck you
>>21952870Boy you sure are retarded. You didn't even mention what type of bread you're trying to make or what's going wrong. When anon tried to make conversation about it you just scream "bread" like a wounded autist. Fuck your bread nigga
>>21952879well I'm fucking angry anon. Everything is going wrong with it. I follow the recipe and it comes out under-baked and still doughy. tweaked it, came out dense, tweaked it, dough is too sticky and i can't shape or move it from bowl to parchment paper. My entire point is that recipes should not need to be tweaked. If I have to make different bread every fucking time from some fucked up baseline then the entire process is retarded and too difficult.
* 300 grams of water* 2-4 grams yeast* 450 grams of bread or 00 flour* 8 grams salt* few drops of vinegar* mix until hydrated* Fold the dough on itself every 30 min / every hour for 3-6 hours total, doesn't matter. Use a very wet hand. Wet enough that you'll actually raise the hydration % by the end of the process.* Cold ferment in the fridge for 6 hours up to 2 days, doesn't matter* Let rest at room temp for 2-3 hours* Deflate dough, shape into boule or baguette or whatever you want* let rise for 1-2 hours* Score the dough* spray some water all over the dough* put in preheated 450F oven for 15-20 minutes. If shaped into a boule, ideally use a dutch oven but you can make due with an oven safe pan and metal bowl combo. * remove lid / metal bowel and cook for an additional 15-20 minutesit's that ez
>>21952885>mix until hydratedwhat does that mean?>Fold the dough on itself what is this?> Deflate doughWhat?>inb4 im a retard for not knowing terminology >takes up to 2 days>none of this is intuitive>it's that ezlolk
>>21952888>>mix until hydrated>what does that mean?stir it until everything is mostly combined>>Fold the dough on itself >what is this?fold it into thirds like a letter going into an envelope>> Deflate dough>What?press it down to remove the gas
>>21952885>Fold the dough on itself every 30 min / every hour for 3-6 hours totalWhat the fuck even is this shit? Why would anyone do this for bread? I want something I can make instead of buying bread if I have to spend my fucking weekend making this it isn't easy
>>21952892>fold it into thirds like a letter going into an envelopeStill not following. So make three pieces and fold them? what?
>>21952893>What the fuck even is this shit?That's "no/low knead" bread making standard procedure, where you fold instead of putting in the elbow grease necessary to develop gluten by kneading non-stop. It takes more time but there's no effort involved. Perfect for lazy shits like you and me.>Why would anyone do this for bread? because it's fun and the end result tastes good.Also no one's forcing you to make your own bread, lil pup. There's nothing wrong with buying your loaf at the store.
>>21952897>There's nothing wrong with buying your loaf at the store.If I was anywhere other than the USA I would agree but I'm in the USA so yes there is. I moved her after living in Europe, Canada and Mexico, our bread isn't bread it's fucking garbage. Even the """"""good"""""" bread. The only exceptions see me paying out the ass for something to dip into my stew.
>>21952901Just go to a bakery. Every town and city has a bunch.
>>21952897can i substitute kneading by hand with putting it in my mixer wth that twisted hook looking thing??
>>21952901>our bread isn't bread it's fucking garbagenot just the bread
>>21952903totally
>>21952902>Just go to a bakeryWe legitimately don't. Our bakery doesn't make bread it makes sweets. If I order bread from them it's the same problem, I end up paying $6-$10 for something that costs $0.50 to make.
>>21952906how do i know when it's done??
>>21952902Not trueSource: I live in small town America and the "bakery" makes cakes.
>>21952896do you cut a piece of paper into three when folding it? did i say separate it? i think you're just being difficult on purpose and you should be the next part of my bread dough.
>>21952910When it feels sufficiently elastic when you tuck on it (it doesn't rip apart immediately)>what is sufficiently in this context?you'll need to acquire some experience and bake a few successful loaves to get an idea. Baking is a lot about using your tactile sense.
>>21952897>There's nothing wrong with buying your loaf at the store.You're wrong
>stretch and folds and coil foldsWet fingers with water>Series of Stretch and Folds in the beginninghttps://www.youtube.com/watch?v=KcS58OzfTcM~30 min intervals (doesnt have to be strict)>Coil Folds at the end (even just 1 coil fold at the end brings it together quite nicely)https://www.youtube.com/watch?v=QC-6rskOq8Ishould have nice surface bubbles and smooththen plop it gently in panif Focaccia style (easiest) then do Focaccia dimpling-High hydration dough ~100%--Mix---Ferment----Series of Stretch and Folds, 30 min intervals-----Coil Folds------Repeat till poofy and surface bubbles-------Plop in Cast Iron--------Focaccia dimpling (finger poking)
>>21951531>fresh bread is deliciousthis is why making your own pizza at home is so satisfying. a crusty pillowy pan pizza with some homemade garlic sauce on the crust is like eating pizza and a perfect breadstick at the same time
>>21951531It's what bread is supposed to taste like, not that artificial chemicallly laced slop from the bread aisle at Walmart.
>>21952991are you gay? do you want to be my bf
>>21952991400 flour4g sugar4g dried yeast10g saltwhisk dry ingredients together10g olive oil275 g waterroughly knead / form with spoons/spatulas until all the flour is dampcover with a lid/plastic wrap for 12-18 hoursflour up a clean working surface and scrape the now fluffy dough out of the bowl onto the floured working platform. fold it in on itself a few times and roll it around in your hands to make a ball shape. cut it in equal halvesstore one in the fridgethe other one, fold edges in on itself again and put it in a heavily oiled cast iron panput lid/cover pan for another hourturn oven on to 550 to preheatafter letting the dough rest in the pan, push it into the edges and form the pan pizza shape (leaving enough dough for the edges to have a thick crust when it rises)cover again, and after letting the oven preheat for 1 hour, with the dough in the pan for 2 hours total in this rising stage, add your toppingsput on the center rack of your oven and cook for about 12-15 minutes, depending on preferences/temp/size, etc. (just look at it). at the halfway mark, 6-8 minutes, you can and probably should open the oven and rotate the pan position so it cooks more evenlybest pizzaPS I suggest waiting at least 7-10 minutes after you take it out of the cast iron pan before cutting and eating it.If you like searing all the skin off of the roof of your mouth, feel free to eat it without waiting that much time.
>>21953003no. I'm just a guy who likes pizza. My bad
>>21952897>buying your loaf at the storeyou seem like a shitty person
>>21951531Doesn't have a bunch of preservatives and other shit in it.
how cum when I make my own bread or get it from a decent bakery it smells good, like flour and yeast, but shitty bread like wonderbread or the buns they use for fast food burgers smells absolutely rancid?
>>21952789In the stone age all retarded faggots like you would die before the age of 5
Pizza is the ultimate form of breadFocaccia pizza is the genius of pizzascounterintuitive high hydration stylepragmatically minimalisticno knead to shapedrop and plop the blobin a cast ironthick and fluffygoes well with hand-torn cheese chunks
>>21952805Yes. Handmade "artisan" bread can easily be better. But a bread machine does everything but portion out the ingredients and pour them in the mold. If you like bread but suck at making it or don't have the time then a bread machine is a great investment. Zojirushi is a solid brand as well.
