Haven’t baked in a few months. Just finished batch fermenting and shaping this batard, now letting it cold ferment for 24 hours before baking tomorrow. I was getting a pretty good crumb before but wasn’t getting these huge air pockets in my dough, which I assume means starter must be stronger now. I’ll post the result tomorrow night after baking and the following morning when I slice it.

Recipe:
50g starter
10g sea salt
350g water
500g bread flour
5 sets of stretch and folds
Batch ferment 50%
24 hour cold retard

>>21515139 (OP)
Ayyy nice, I keep putting off making bread in part because I’ll quickly eat the whole thing.

What is that bowl made out of?

>>21515581
Wicker or something. It’s a banneton. I wish this photo would have uploaded the right direction but that’s what I get for being an iToddler

More like retard lol lmao gottem

>>21515139 (OP)
Looking forward to how this turns out, been thinking about baking some tonight or tomorrow. Is this for a particular meal or just bread to eat generally?

>>21515995
Nope just making bread. I don’t plan my meals days in advance. This is a 72 hour process from start to finish. Byeah I took it out after 12 hours, popped one large bubble on the top, and misted it with water since it was a little dry. Now it’s back in the refrigerator for another 12 hours. I will bake at 7. For some reason on 4chan with an iPhone it will auto rotate if you don’t rotate, save, and rotate again. I’m not sure why or when it does this, doesn’t always do this, but I rotated and saved it so it should post correctly this time.

>>21516019
Niggermind it did it again even after saving it rotated then saving it the correct orientation again :>|

>>21515139 (OP)
You inspired me to make bread again.
Regarding air bubbles I tried a half-assed version of the no-knead bread Youtube recipe and got a much nicer crumb than bread I kneaded a lot, basically it became like a baguette in a bread tin, didn't rise a lot but lots of bubbles. It might get even better with durum wheat.

just posting this beautiful dough from a doomed batch of sandwich rolls (turns out my oven wasnt working so the rolls never cooked)

Rate my air fryer dark rye.
That green bit is a piece of dill I was cutting with the same knife earlier.

>>21516604
very good especially for an airfryer. what's the texture and sponginess like?

I just bought a new flour (italian) a few days ago, some pizza guy in the store was buying 50 kilos and recommended it to me. Hadn't baked in a while. Turns out it's a good flour . Caputo is the brand.

>>21516616

>>21516616
it's probably that fine 00 flour if he was a pizza guy. it can be expensive but worth it if you're really into making breads.

>>21516619
Yes it's Caputo 00. It's very good. Initially when I made the dough it absorbed the flour so well. And I shaped and proofed it it didn't tare, it usually tares a little bit at the bottom before I put it in the oven.
>it can be expensive
Yeah it's 50% more expensive than my usual local brand.

>>21516612
The crust actually has a bit of crunch to it. The crumb is dense and moist and sticks to the knife when cutting, but it isn't raw or flat. It will probably tighten up by tomorrow but by then the crust will lose its crunch. Texture is like store-bought wholegrain from coarse flour, either you know them or it will be impossible to describe.

Be careful when experimenting making bread anon, you may want to eat it. Please remember this isn't the dark ages and we know better. Feel free to taste a piece and even swallow it but don't make it a thing just for your own good health.

I prefer to make pilot bread and hard tack every few years for prepping/storage. GL

>>21516623
I've seen lots of pizza videos and they always recommend that flour. The thing is, that the grocery stores I tend to go to never have it. I've only ever seen it once and it was a place called home goods that has lots of imported stuff but they already jack up the price because it's imported and then on top of it already being expensive, it's just too much imo. But yea it definitely sounds like a quality product.

>>21516645
yea I have a pretty good idea of what you mean. now that I think of it I have made rolls in the air fryer before, but I never thought a loaf would work. I'd imagine the middle never getting cooked but I guess there's ways to avoid that.

>>21516695
I'm in Southeastern Europe and it costs 1,7 euro for 1kg,

the one I usually buy costs 1 euro.

>>21516730
yea for me a 5 pound (about 2kg) bag was 14.99 and that was several years ago haha.

>>21516734
>14.99
>2kg
Whaaaaaaaat?
That's literally rape

>>21516739
exactly. i want to try it out but that's waaaaay too much money. perhaps i could find something cheaper on amazon.

>>21516747
yea, it's basically the same on amazon. that's too bad

>>21516747
That's very unfortunate, just by shaping and handling the dough I can sense it will make a great pizza. Is it also expensive on Amazon?

>>21516749
>>21516761
Damn...that sucks.

>>21516617
Damn that looks good.

>>21516764
>>21516768
Damn bros

>>21516768
thanks

>>21516761
oh yea, every youtube video i've watched, 00 flour is always recommended. it's fine, honestly I get decent results with AP so it's not too big of a problem for me.

>>21516617
im a shokupan enjoyer these days, it's easy as hell to make, fluffy, and makes a great base for vegemite n cheese

Finished baking. I’ll cut into it in 2 hours.

>>21516966
That’s the Japanese milk bread right? I made that once but I don’t think I kneaded it in the stand mixer long enough because it came out kinda crumbly. I will make it again maybe next week and make sure to do the window pane test before I let it bulk ferment.

>>21517262
Omg dat crust

>>21516617
>white bread
isn't that pure goyslopium

>>21517989
Perhaps, but I bake and eat bread once every 2-3 months. I wanted to try out the Italian flour.

>>21517262
Nice crust. But where's the crumb big guy?

>>21518001
Turns out my starter is fucked cause I went too long in between feeding (like 2 months refrigerated.) The entire thing was gummy and tasted strong of vinegar. No wonder it was acting weird and deflating after the bulk ferment (too much acid destroying the gluten structure.) Rather than try to salvage the starter I just tossed the bread and the starter and I’m going to start over. I can’t risk getting my elderly mother sick if there is bad bacteria / mold. If I can’t buy starter from the local Amish place I will either make it myself or get some online from Amazon. I’ll make sure to feed the starter at least twice a week when refrigerated from now on. That’s my fault for believing some retard on YouTube who said you could just leave it and stir the hooch back in when you want to use it.

>>21518261
And no I didn’t just use it right out of the refrigerator I built the strength back up feeding it every day for a week before I tried to bake with it. When I went to smell the starter after I baked it smelled like straight vinegar which it did not when I last fed it and idk that starter kind of sucked anyway. If I can’t get one from the local Amish place that is healthy I will just make it myself probably that way it’s adapted to our air and water better.

>>21516695
>>21516604
Turns out the very middle of my loaf was a bit doughy. Not raw, but still sticky the next day.
I'll have to try a lower temperature and bake it longer, this time it was only like 20 minutes total. Also air fryer 200C seems hotter than oven 200C so the crust starts to brown before the heat penetrates inside.

>>21518332
i tried sourdough once and that shit is extremely complicated. I mean, I think I could get it if i really wanted to but working with something active like that is tricky. especially with how you're supposed to handle the dough. I had the same exact issue with my starter in which I stopped feeding it and then some dark looking alcohol built up at the top.

i'm sure you'll figure it out. you seem to know what you're doing.

>>21518346
The fun part is it's not sourdough, just standard instant yeast. I make it with żurek (a sour rye soup) or sauerkraut juice to give it that fermentation tang.

>>21518355
that's pretty cool and very resourceful. I myself like using brines from pickle jars when cooking. I never once thought about using fermented juices in bread. kimchi would probably produce good stuff, too. it's like spicy sauerkraut basically.

I've always wanted to try just mixing flour and beer and seeing what happens.

>>21518365
>I've always wanted to try just mixing flour and beer and seeing what happens
You get bitterdough.
t. tried it

>>21518261
very nice crumb, great job anon

>>21518371
by the name of it, it doesn't sound too good. but looking it up I wonder if it's similar to when I do a 72hour cold fermentation for my pizza dough. It has a sort of wine like scent and flavor. I could imagine some people being put off by it but I personally love it. I just rarely want to wait that long to have my pizza.

>>21518332
Grim.

>>21518371
This is what is used for the good onion rings. Something about the carbonation helping.

How do you keep your homemade bread fresh after baking? I live alone and honestly don't eat bread often enough to get through it quickly. A normal loaf of store bought bread would last me 2 weeks probably. I'm still interested in trying to bake some bread though I just don't know fresh it stays.

>>21519370
I've made a large batch of simple bread rolls/hoagies and froze half and they keep really well in the freezer. and to keep bread fresh longer, just keep it in the fridge. i've only ever made a loaf once so idk what to expect in regards to shelf life and all that.