Bread Thread. I am but a humble beginner, trying to learn.This is my best result so far. I swapped the water for milk this time, but as a result the crust got just a tad more burnt than I would've liked. But I think if I take them out before then the rest of the bread won't be quite done.Do I do 50/50 water and milk?It hasn't cooled yet, so IDK the final result.>700g all-purpouse flour>300g whole wheat flour>200g oats>850ml milk>2 tablespoons honey>20g salt>40g butter>5g instant yeastIs this recipe retarded in the first place? I threw it together myself just trying stuff out. What should I change?
>>22152878Oh I know how easily I could balloon from this stuff. I have done so before. My BMI is 21 and dropping right now though, I have learned to balance it.
Lets see a nice slice
>>22152883Will do once they have cooled.
>>22152883>>22152885Woo! I'm actually really happy with the results!I've changed my mind a little with the crust, it's a nice bite compared to how soft the rest of the loaf is. Tastes wonderful too.This is definitely my new benchmark. I'm not sure where to go from here with it, not that I need to.
>>22153020>This is definitely my new benchmark. I'm not sure where to go from here with it, not that I need to.Yeah its a pretty bougie bread already. A step up would be inclusions: berries, fruit, cheese, nuts etc, or make savory types with herbs.Milk instead of water browns faster. A general recommendation is to bake it at lower temp like 25 degrees lower. Milk is also only ~90% water.
>>22153020That crumb looks lovely, anon! I’m too much of a pansy to “throw together” a bread recipe lol Very cool
>>22153020>I'm not sure where to go from here with itDefinitely sourdough.The initial learning curve is steep but actually very easy, and it nutritionmaxxes your bread exponentially (as well as flavor complexity).
>>22152874what were your kneading and proofing methods?
>>22152874>Is this recipe retarded in the first place? I threw it together myself just trying stuff out.I'll say first that this looks very pleasant anon, so good job. But I would also caution you against freewheeling it with baking until you have a good wealth of experience under your belt unless you're ready and willing to accept a great many end results that are disappointing for reasons unknown to you. Recipes from good sources should be where you start when you are making new types of bread when you do start branching out. Gives you stable footing.>what should I change?If it tastes good to you then change nothing if you're just making it to eat. If you're looking to experiment and see how different measurements change the final result. I'd increase or decrease the hydration percentage by 10-15% and see how that changes your loaf for better or worse to your tastes.It's worth noting that higher protein content flours can handle more hydration. Different AP flours will have different protein contents so it would be good knowledge to look up what your AP and whole-wheat flour protein levels are if they aren't listed on the packaging.But I say again that your bread does look quite nice and I'd love to have some, so good on you there anon.
>>22153062If you're looking to experiment then see how different measurements change the final result*
>>22152874It's not bread unless it has cheese on it.
Something ive learned is to not add extra flour if you think it's too wet/sticky. The temptation is there but you must work the dough until it's no longer sticky, dont just add flour until it's not.
>>22153082Yeah what this guy said. Use a bench scraper as an extension of your hand
Made this loaf today. Where am I going wrong? How do i get a more open crumb and bigger ear
>>22153261Recipe?
>>22153576https://grantbakes.com/beginner-sourdough-bread/#mv-creation-57-jtrFollowed this with the only difference being my bulk fermentation was around 15 hours due to my kitchen being cold (19c)
>>22152874>>22152874last notable loaf i made was sourdough milk buns. im thinking of making some sprouted wheat bread, not sure if i should bother dehydrating the sprouts and milling them (i have a mill) or just try to puree them as finely as i could. probably just like 20% sprouted wheat / 80% ap flour
>>22153737The recent King Arthur Baking vid? I saw that thumbnail recently but haven't bothered trying it.
>>22153748Nah this was months ago when I first started recipe developing but I'm pleasantly surprised kab did a similar recipe I feel like I'm on the cutting edge.Pic rel is the milk bread. I decided to make some potato rolls which is currently kneading before the bulk proof
>>22153783I will also say kab does some great recipes. Very straightforward and simple, great for lazy home bakers like myself. Very accessible to everyone
>>22153783This is the potato rolls I made. The dough seemed fine before I let it knead and then it was real wet afterwards and the final dough was very sticky and difficult to work with but we got there in the end. It's about 10% potato flour by weight, which I think is about twice as much as you typically see in a potato bun recipe. They're still cooling but they feel very nice and tender. I regret not paying more attention when I was putting the rolls into the pan to proof because if you can tell, on one end they've expanded into the walls and on the other they haven't. But that's a small cosmetic issue. I decided to go with a leaner formula because I'm trying to eat healthier. I'm surprised I can tell but they don't smell as rich as the bread I typically make, but I think they'll still be nice. Usually I add milk powder and butter but this time it was just olive oil
>>22153894i tore into one of the buns and it was fire. really great texture, soft, pillowy, kind of like a milk bread but not as light. i will say, i am at a point with my baking where white flour loaves really arent doing it for me like they used to in terms of flavour. i might have to bust out my flour mill and mill some of the wheat berries ive had in my pantry for years
>>22153783>>22153894Very late replying back to you on this but those look very nice, especially like the potato rolls. I really fucking love potato rolls. Cheers, anon.
>>22153727That's too long to bulk ferment. The gluten was breaking down. I've made loaves that didn't bulk ferment that long but the loaves still sprang up well. The difference was that the crumb wasn't very open.5 - 8 hours like the recipe says sounds right.
>>22154683Thanks. I've been having them with jam and cream cheese and they're hard to stop myself from inhaling I have started sprouting some hard red wheat kernels I've had lying around in my cupboard. This is about half a days worth of sprouting after a 12 hour soak. You can kind of tell there's little white sprouts beginning to form. This is about 70g kernels, it'll be about 20% of the wheat component of the bread. I think the move here is to let em keep going til about a quarter inch and then I'll have to make the decision of if I want to mash them in my food processor or if I want to make things harder and dehydrate them and then have to bust out the flour mill. I'm leaning towards mashing them right now
>>22155115looks like bugsbeetle bodys
>>22155141believe it or not thats what bread is made out of
>>22155115Sprouting grains and legumes is so cool imo, I barely do it but it’s always so good
>>22153783Are they glazed or is it just the lighting?
>>22157931Melted butter>>22156496Check it out >>22156463
>>22153261Try this
>>22153020Looks better than expected
>>22158096Will do next time i bake, cheers
what is the most retard-proof recipe with the least amount of specialty ingredients? like water, ap flour, and instant yeast-tierevery time i try i fuck it up and make a brick
>>22158096I will NEVER do something like that. Unless that method infuses the loaf with magic that makes me cum with each bite it isn't worth the effort.Fuck that shit.
>want to be good for the planet>pick up bread>read ingredients>soi flour>palm oilwat
>>22161504*soyLurk moar, fucking tourist.
>>22161535You can say soy or soyabeans here?
>>22161102Look up some of the basic recipes from King Arthur, they're very straightforward. I've been making a shit tonne of focaccia recently and it's extraordinarily easy to get right, in fact you could probably search for any no-knead recipe that only uses stretch+fold and you'll do alright.
>>22161102>every time i try i fuck it up and make a brickAre you being hyperbolic? If not, it'd be easier if you talked us through your steps. It's not that hard. Do you use water that's too hot? Is your yeast dead?
>>22161102This >>22161577It would be easier to tell you what you are doing wrong.Making bread can be very simple or very complicated depending on your recipe/method.
>>22161102300g flour (all purpose or "bread four", no weird shit), 200g room temp tap water, one of those 7g packets of instant yeast, 7g salt (or like anywhere 5-10, fuck it), mix real good by hand, should be kind of "smooth" and look like pic related. If that doesn't happen and it stays kind of "shaggy" and does not come together as one nice piece of dough then splash some more water in and keep mixing until it does. leave it in the bowl until it gets a lot bigger and wobbly, then dump it out of the bowl, squash it flat and fold it up into a ball. you can drop that ball onto a piece of parchment paper if you have it, or in a loaf pan, or in a (cold) cast iron skillet or basically anything that can go into the oven. then let it get poofy and woobly again and bake at like 400F until its brown. wala. in before a bigger retard than the original retard nitpicks this recipe, obviously i pared it back especially on the technique and equipment side in order to make it doable for idiots and people with zero baking supplies. just because im feeling nice, weight to imperial volume conversions since i imagine a retard would not own a scale:300g = 2.5 cups flour200g = 200ml = 3/4 cup water (a little lowballed, will probably need a bit more than this)7g = 1 packet = 2 1/4 tsp yeast (it will be fine if you use 2tsp)7g = 1/2 tablespoon salt (regular table salt, if you're using chunky kosher salt or some other shit this one will be different by volume bc the pieces are different sizes so be careful)
>>22161540it's the food board, of course you can type soy
>>22161781all that just to typo>bread fourin the first line, i may as well rope, my /ck/ career is over
>>22161793That’s what happens when you let it get too poofy and woobly
>>22161112That's why you'll never be remember
>>22161112That is about 20 minutes of hands on time spread over a day of letting the yeast do its thing unattended, that anon is just a "needless complexity" enjoyer who made his recipe look complicated for his ego
Tore my bread dough preshaping. Must have put too much tension on it. Tried to salvage it by reshaping. We'll see if its ruined or not when in Bake tomorrow
>>22161112This fucker doesn't want to cum with every bite. Sucks to be him.
>>22163783desu that sounds absolutely exhaustingway more than making the loaf itself
>>22161555I am glad you found it easy to get right, however I managed to fuck up the no knead recipe when I tried it. Still don't know what I did wrong.>>22161577>>22161583>Are you being hyperbolic?No, my bread always comes out super dense. My yeast is fine, and I made sure to use fresh clean water that was room temperature. I even boiled it for 15 minutes beforehand to boil off any traces of chlorine/fluoride that might've been in it since some of the research I've done said that can inhibit or outright kill your yeast. I of course cooled the pot after in an ice bath and made sure the temp wasn't too hot or cold before using it for my dough.I just either develop too much gluten or not enough when kneading, and I don't even know if it's because my kneading form is sloppy or I did it too much, because no matter how much or for how long I knead my dough, it never stops being glue-like in consistency. I've tried adding small amounts of flour until it's not glue and then baking those after they've risen, and I get a brick. I've tried not doing that and simply accepted the fact that I have to scrape my hands off every 5 minutes because 50% of the dough ends up stuck to my hands instead of my cutting board. I've let that wet dough rise until it doubled in size, then knocked it down and stretched it and left it to rise again, then baked that: brick. I've stopped trying to knead it by hand altogether and instead deferred to using a mixer with a bread hook attachment. Brick. I've tried letting it rise only once so it doubles in size, then baked that, and somehow it deflates and turns into, you guessed it, a brick.Pic related, it's what I usually end up with regardless of recipe or technique. Clearly I am doing something incredibly fundamentally wrong, so I just want a barebones spoonfed step-by-step recipe that's impossible to fuck up because I'm tired of ordering specialty bread flour online to see if that's my issue, only to keep wasting it making masonry.
>>22161781I'll try this, but I have a feeling it's not going to rise a second time after I sqaush it flat and fold it into a ball. That's what happened last time I tried something like this.
>>22163705That sucks, hopefully it still comes out perfect
>>22163911Extremely interesting case, assuming you're not trolling.>flourTypical american grocery store All Purpose or Bread Flour will work, if you want to spend $2 more you can get King Arthur and that will avoid any bullshit about exceptionally bad store brands or anything>waterUnless your local tap water is incredibly poisonous this isn't going to be a problem, if it is incredibly poisonous then getting a jug of cheap grocery store "drinking water" or "spring water" will work>saltCould fuck you up but if you measure it right it won't, and if it rises nicely before bricking this wasn't the problem. If it never rises then maybeThat's all the ingredients, so on to technique>kneading/gluten/hydrationIf it never stops being glue-like this is indicative of problems on this point. If you use the right amount of water and normal flour, this will not happen. If you start low on the water content and gradually add more just until it comes together, you can stop before it turns into goop. De-gooping dough that is already gooped is more challenging.>proofingIf it looks good but then collapses when you bake it, you let it rise too long the second time. First rise is pretty flexible but second you need to be a little attentive to. If you are doing this >>22161781 that uses a pretty large amount of yeast so it shouldn't take more than like 2 hours each stage, maybe less in the second. That also depends on your room temperature.>bakingI doubt this is the issue, even if your oven is a complete piece of shit under/over baking or inconsistency in temp would not result in bricks if everything else is right
Why can't i score my dough properly? I use a fresh razor lame and try to score at a 45 degreees angle but it just kind of pulls the dough. I do get a slight ear when it bakes but it doesn't explode open like its supposed to.
>>22164603If high hydration dough, use 5 minute scoring method:Bake it (for 3-10 minutes or so) to harden the crust a bit, then take it out and score it.
