Bread is really "it's own thing" like they said.But how do I bake whole wheat/rye bread? I mean I "bake it', it "gets baked". It's okay. I do a 2:1 whole wheat/rye. I do a .95 hydration. Put it in a baking tray, put it in a fridge, let it rise. No knead no fold. Oh yeah and I start with autolyse. Well I don't like what happens afterwards. I bake. It gets baked. It rises in fridge, I bake, it's ok. Still wet inside. Don't want to touch the dough, it's sticky. I had enough of that. That whole wheat/rye thing - lots of microelements, good macros too, so I eat it. Advice?
The tray gets brushed with olive oil - the crust won't form on there, where it contacts the olive oil. Well okay. Not the worst day of my life I guess. At least it doesn't stick to the tray.
>>22000627>No knead no fold.Why not?
Bread was the first processed food. It's the proto-slop. Patience Zero in the slopocalypse.
>>22001084Gets my hands all sticky and wet. Do not like. Maybe fold with spatula?>>22001090Meaningless. My bread delivers micronutrients that do not exist in meat. Muscle meat is slop. Methionine poisons you unless you eat glycine which guess what comes from connective tissue, stripped from muscle meat.
>>22001093Regardless of your creepy personal relationship with bread there is no denying the devestating effect it has had on humanity as a hole.
>>22001093Try this: after combining water and flour, let the dough rest for 10 minutes. Then put a bit of olive oil on your fingers and fold the dough three times. Let it rest for another 50 minutes, fold it three times again, place it into the tray, let it rise for another 30 minutes, then bake.
>>22001090Pretty sure honey was the first processed food, slick.
>>22001096You mean after autolyse and then after I add yeast, I let it rest, fold, let rest, fold, tray?
>>22001101Yes.
>>22001098maybe.. who knows.. everything is a lie
>>22001104oh ok yeh I'll do that right now next time i bake bread
>>22000627How long do you let it rise in the fridge? Do you bake it in the same container it was rising in? >wet insideThat means it's underbaked or you cut into it too soon while it was still hot.I did 100% whole wheat, 100% hydration, no kneading, 8-12 hour rise on the counter, deflate and shape onto a baking sheet, let rise one hour, it always rose really well in the oven and came out soft and fluffy.
>>22001115first loaf about 4 hours. same container.35 minute bake because i wanted bread asap.currently doing more breads, @ 24h fridge rise, 1h bake.
>>22001118An instant read thermometer is pretty useful for baking because bread will be done at 205-210F internal. If you're going to bake a lot it might be worth getting one if you don't have one already.Shorter rises on the counter work well in my experience. I'd use about 1/4 tsp of yeast for 400g of flour and that would give me an 8 hour rise. Works well to mix it in the morning to bake at night or vice versa. But probably just a longer bake time might give you better results that you're looking for.
>>22001130I ideally want a flow where I make a large batch of dough, put it in separate trays, then fridge them so I can bake bread whenever. I should definitely get a thermometer since I am committed to baking my own bread. Whole wheat bread for some reason is about as expensive as meat here, per pound; whereas whole wheat flour is cheaper than regular.
>>22000627that looks like shit.if you don't know how to bake bread get an instant read thermometer and make sure the center is at least 200 degrees freedom. also don't cut in to it till it cools at least one hour.
>>22001093>My bread delivers micronutrients that do not exist in meatcomplete protein only exists in meat, unless you eat rice and beans. also b12 only exists in meat unless you take supplements. you are an idiot.
>>22000627>no fold.this step should NEVER be skipped. folding and shaping is one of the most important things you can doo with bread dough.
>>22001095RFKjr you are drunk go home idiot.
>>22001101no add the yeast first.
>>22001133I've never done much with the fridge stuff but I know the longer it sits, the less rise you'll get and the more it ferments and starts becoming slightly alcoholic and gummy. You can probably do a few days worth of bread but I wouldn't necessarily try to do it for a week+ on a single batch of dough.>Whole wheat bread for some reason is about as expensive as meat here, per pound; From an actual bakery or cheap grocery store bread? It might just be that whole wheat is a little harder to work with and is less popular with a shorter shelf life since whole wheat flour can go rancid but refined flour never really does. >>22001135Protein isn't a micronutrient. I don't think they're saying you should just eat bread either. But there is some truth that pure muscle meat isn't quite as nutritious as some people think, organs and blood are much more nutritious in various things except protein per calorie.Also B12 is in eggs and dairy.
>>22000627>>22001084Dip your fingers in water, it wont stick.First series of folds is more like a Scoop, Fold, Press rather than a Stretch and Fold.Another thing to consider is how fat your loaf is. To almost guarantee you wont have a wet center, do a focaccia style with focaccia dimpling rather than trying to make a round boule. This makes a more flat bread (it should still rise a bit and round off the top) but ensures it will bake more thoroughly.I do a 2:1 and a 3:1 whole wheat/rye (sourdough), its awesome. I put some fresh rosemary and greek basil too, its great.
>>22001135>>22001140B12 exists in dirt. How most herbivores obtain it is because they eat dirty grass and tubers.
>>22000627Wheat bread is the lowest tier of bread. Spotted the Europoor.
>>22001675they ferment plant material in their guts which creates b12, the stuff about it being in dirt is just vegans trying to explain how humans are actually herbivores and why we develop b12 deficiencies without supplements
>>22001095>devestating effect it has had on humanity as a hole.Retarded, braindead, sub 70 IQ take. Bread was important for supporting entire civilizations before we had the insane abundance and variety of food and means of distribution that we have today. The west wouldn't have gotten to this point without bread.
>>22001898Livestock literally have to be supplemented with b12.
>>22001929when cows are being fed corn/soy which they're not meant to eat, or if the soil is depleted. there isn't enough b12 in dirt to give cows all the b12 they need, it gets produced in their gut during digestion.chickens and pigs are omnivores and don't produce much b12 so obviously it will have to be supplemented too when they're also on a diet of corn and soy, otherwise they'd be getting it from eating animals and insects.
I'm sorry everyone. My bread did not work out.
>>22001135He said micronutrients retard. Do you think meat provides adequate potassium? Vitamin e? Vitamin c?
>>22002066lol what happenedJust ferment at room temperature, forget the fridge.
>>22002081I am very very sorry. I looked at my bread, and the crust was burnt a bit, and the bottom where I oiled the tray was soggy and oily, and I realized I am bad at bread, not at all as good as anons itt who gave me valuable advice, and I am too lazy about bread, and maybe it's not me, maybe it's my life circumstances at the moment, or maybe it is me, either way the fault is with me, and so is the blame, and I am truly truly sorry for what happened, and I will have to reexamine my relationship with bread, and with dough, and with folding, and with freezing, and perhaps something new and good and kind will result, for I do not lose hope.
>>22002128Instead of oiling the tray, coat it thinly with butter, then dust it with flour.
>>22002131That's just too hard.
>>22002138just use parchment paper
>>22002128Yeah dont lose hope.Try a cast iron.Or make mini loaves so if you mess up its not that big of a waste.If you want to detail your recipe and method exactly we can try and troubleshoot the issue.
>>22001093>Gets my hands all sticky and wet. Do not like.Wear gloves, bread is going to be sticky 100% of the time especially if you are making entirely whole grain and especially especially if you're using a good amount of rye. Not avoidable
>>22002770it is clear that he is some kind of fucked up little retard unfortunately and he is not willing to put any kind of thought in to avoid problems and learn to do anything right, nor any effort in the execution. therefore it will be bad every time. hes also only interested in a very narrow and especially challenging scope for some kind of schizo "health" reason
>>22003468Well they have refined intuitions to want a whole wheat/rye high hydration bread—which I have affinity for—so their cry for advice and profession of not giving into hopelessness makes me available to help them, if they wish to persevere.
