Thread 21538229

Welcome to the /bread/ thread. Post your breads, homemade or otherwise.
Picrel: my homemade sourdough I finished just this evening.

Also post crumb

why dont you own a proofing basket

>>21538239
It may have some functionalities but pragmatically its unnecessary.

>kneading is a meme
>commercial yeast is a meme
>autolyse is a meme
>banneton baskets are a meme
>cold fermentation is a meme
>shaping dough on a counter is a meme
>dusting with unfermented flour is a meme

NOT memes:
no knead
sourdough
toaster ovens
cast irons
high hydration blobs
same day room temp ferment
stretch and folds
coil folds

>>21538239
I guess if I was making bread professionally I might try to get one. But for my own baking, as long as the loaf is relatively boulish, I'm fine.
What I could use is a cast iron combo cooker.

>>21538239
>poofing basket
sounds gay

My last bread, tried Italian Caputo 00 flour for the first time 2 weeks ago and it's amazing, highly recommend.

>>21538828
>>21538832
I'm gonna make a pizza next week to try it out. Saw a guy buying 50 kilos at the store and asked him what was he doing, it turns out he is works in a pizzeria and said that's the best flour.

>>21538229 (OP)
I miss eating bread

Is the hungarian bread baker around? I have a question about peppers

>>21539017
I got pretty good at homemade baguettes but had to stop because I’d eat the whole thing.
>>21538854
I usually use All-Trumps for my pizza, which is the traditional old-school high-gluten NY style flour. But I tried the King Arthur 00 last week and really liked it a lot.

I'm making some naan today, 2 cups flour, 1 cup water with the yeast in there, 1 cup full fat yogurt. Gonna let it ferment until this evening then make 4 naans out of it.

>>21538239
I don't need more crap cluttering up my kitchen

>>21539166
>I usually use All-Trumps for my pizza, which is the traditional old-school high-gluten NY style flour. But I tried the King Arthur 00 last week and really liked it a lot.
I haven't seen those brands here, I'm in Southeastern Europe. I've heard about King Arthur and that its good.

>>21539017
I bake once ever 2 months and thats when I eat it. Why are you not eating it? diet?

>>21539166
is 00 really that good for pizza? I get 25 lb bags of bread flour for $15 so it's basically all I use

>2025
>still eating fattening bread

I shaggy diggy

>>21538252
lmao glad I'm not the only one who thinks this. I make my own sourdough about once or twice a week with a starter that I keep active. All I do is throw it all in the stand mixer, let it run for about 10-15 minutes while maybe adjusting the dough ball once or twice. Then I drop it into a greased bowl and cover then let it sit for about 24 hours. Then I just bake it in a dutch oven for 30 minutes then exposed for another 15. Easy stuff.

>>21540119
I'm 5'11" and 140 Lbs, could use the fat.

>>21540117
>is 00 really that good for pizza?
yes
dough develops gluten much better and it stretches better without taring

Could I use very little ripe sourdough in my dough to have it rise at room temp over night for 8 hours without turning into a sloppy frisbee?
I'm thinking the slowed fermentation helps the gluten strength to hold it together but it may just be too much time for it to matter.

>>21538229 (OP)
pulled this one out yesterday, turned out pretty good, a little dense and idk how to get the ear to puff up and get all 3d like you see.

>>21540384
I do 24hr room temp ferments pretty often, just dial back your hydration a little to account for the increased autolysis and you'll be fine. If you're a book enjoyer, Flour Water Salt Yeast has a few recipes that are like this.

Any one of you have a halfway decent banana bread recipe? I have three brown ones on standby in my freezer that were about to go bad, so I figured I'd try and make BB with them for the first time.

Additionally, there used to be some flavor of the month foodtuber like adam ragooseah or joshua whiteman with a retard-proof cast iron pan pizza recipe, but I can't find the right one anymore. I really just wanted the recipe for the same-day flatbread crust that didn't require any proofing, because I made it one time and it came out really good. However, I can't find it anymore because youtube search became complete and utter aids that doesn't even show you what you're looking for anymore past a certain point.

tl;dr Can I just mix flour and water into a shitty dough with a lil instant yeast and panbake it after letting it sit for an hour, or is it gonna come out like rocks?

>>21538239
I do. Fresh sourdough this morning. Just taking the cover off my Dutch oven to finish browning. I did a much shorter bulk ferment this time (about 8 hours at 72 degree dough temp) because I think my dough was getting a bit overproofed before after the cold retard. We’ll see how the crumb turns out. I may need to invest in some Jell-O shot containers to measure my bulk ferment properly because even with a straight walled container it’s hard to tell when I’ve hit 60% rise.

>>21541879
Yeah I definitely think it’s under proofed because I didn’t get the typical oven spring I’m used to. Although, who knows. We’ll have to see when it comes out. I did get an ear which I’ve never gotten before, but I was having trouble with my dough sticking to the banneton and parchment before, which is why I believed it was over fermented.

>>21541904
Last loaf before this one

>>21541906
sasuga proofing basket bread

>>21541906
I forgot I had some of that frozen so here’s a direct comparison. Maybe the ear made it not spring as much? We’ll see at 2pm central if the crumb is decent, waiting 6 hours to slice.

>>21541913
>waiting 6 hours to slice.
how is the phenomenon of eating freshly baked warm bread a thing if people wait the better part of a day for the bread to cool down

>>21541990
Sourdough has to cool for at least 6 hours to finish cooking otherwise it will be wet and gummy inside. Sourdough is not a bread you want to eag while it’s hot. You can reheat it in the oven after it’s cooled. There are plenty of breads you can bake that are designed to eat fresh out of the oven, this isn’t one. Now maybe if you were going for a bread bowl type of sourdough to pour soup in you might want that hot gummy dense texture.

>>21542020
thanks for the insight

>>21538252
post bread

>>21542174
I can’t wait to cut into mine to see how epically I failed. I’m going to take 40 grams from now on after mixing and put it in a small glass spice jar to track the fermentation more accurately. I think since my dough temp is below 75 degrees even with 110 degree water I’m going to do 100 grams of starter instead of 50 as well. Everything else in the process I’m doing correctly I just need to hit exactly 60% bulk rise.

>>21542189
It’s definitely a bit underproofed.

>>21542505
I cut a nice large chunk off, toasted and buttered it and it is more dense than my other loves have been but the flavor is really nice. I spent all last week yeastmaxxing my starter by feeding it 10 to 1 ratios of four and water because it was a bit acidic and bitter in the aftertaste. This loaf has a subtle sour tang and no bitter finish. Much like a San Francisco loaf you would use for a clam chowder bread bowl. If you’re having a soup or stew this bread would be perfect. So while it’s not the best crumb I’ve ever gotten, the flavor is very good and it still has an enjoyable texture. I think next time will be perfect if I track my bulk ferment in a smaller vessel. I now know from doing some research that I need to be in the 60-65% bulk ferment range when I pull my dough to pre shape. 18 hour cold retard seems to be about perfect for flavor development. This is only around the 6th or 7th sourdough loaf I’ve ever made so I’m happy with my progress.

>>21542546
I also think I’m going to be more aggressive with my pre shape and final shape from now on, and might try folding the dough every hour during the bulk fermentation to try to minimize some of the fuck huge air bubbles. If I had let this dough rise another 10-15% and shaped it more aggressively it would have turned out perfect I think. Since I didn’t have any issues with it sticking to the banneton after cold ferment this time, I think I will also try freezing the dough for an hour before baking to give it some better blistering and more oven spring. We are getting a new upright frost free freezer for the garage tomorrow that’ll allow me space to just toss it in there when I want to.

>>21542174
bread

Been a few weeks since I last made bread. I didn't knead long enough so it was a little dense, but it's always great.

i think it's time for a stand mixer bros, i think i fucked up my fingers kneading

>>21544663
You won’t regret it. If you can’t afford new check marketplace or good will. Crunchy moms chuck those things every few years in perfect running condition for the newest shiny model.

>>21544663
thats like saying its time to buy protective glasses after puncturing an eye pruning bushes

>>21544663
Also Costco has good prices on kitchen aid stand mixers if you want to buy new.

Dont have a functioning oven, so I got one of these to put in my castiron pan so I can rest the dough on there while I heat the pan to get even heat from all sides and not burning one. Think it will work?

>>21544708
why not buy a countertop oven
it'd be like an airfryer, except functional

>>21544709
Because
1. money
2. space (i really dont have any space)

>>21544739
get a job
move to an apartment with up to 30 square meters of space

One time when I was trying to make bread it wouldn't rise, took me 2 hours to realize I had forgotten about the yeast.

>>21545422
We've all been there.
At least it wasn't on the job. At my second workplace, the head baker made that mistake and I almost got fired for it because I was supposed to notice it earlier; I was at the ovens/proofing racks and I told him three times until he realized the fault was his and not mine for some reason. He had to throw it all back in the mixer with extra amount of yeast while I baked earlier pastries for the day.
Fuck 'im.

EXcuse mE for InterruPting...

BreAd is A pOIsoN.

>>21545515
>Not building your immunity to glooten by increasing the dosage until you can eat 3kg of rich white bread in one sitting.
NGMI

>>21538229 (OP)
Nice crumb on my sourdough today

>>21545652
Oops pic

>>21545664
finally, some good fucking food

>>21544708
The dough will be squashed halfway through the rack when soft, even more when starting to heat up. The top won't get any heat at all and end up soggy.
>functioning oven
Do you have one that's broken or none at all?
If you have a microwave I'd just buy a cheap used piece of shit with a combo thing that can do heat like an oven and the microwave function in the same unit.

>>21544708
Can't you just make a fried bread in the cast iron pan?

Here are my most recent loafs from a couple weeks back
Summer is less loafs time as it's too hot to use the oven so much
When fall and winter roll around it's loafs on loafs on loafs for days

May as well doomp my process pics

Yeast started in a separate bowl
I really ought to learn to make sourdough sometime tho

Didn't kneeded, just until it was all together

How long will it take me to get gud?

>>21546795
Not long
Bread is the easiest thing to make
It's literally flour, water, yeast and salt

Comfy dough rising

Some folds after some time
Folded about 10 times over 2 sessions over 1h or so

Over 6 cups to make 2 loafs
Sometimes I do 3 baguettes instead
Will probably do that next time

I love bread

>>21546812
you should lay off the bread for a while
those fingies are a bit tubby

Hold bread gentle like hamburger

>>21546813
No, I dont think I will

Scoring and adding a touch of flour atop for the aesthetics

I FUCKING LOVE BREAD!!!

Oven

Wallah
Look at that edge
>>21546778

I always get impatient and end up cutting the first loaf while it's still warm
Look at that soft snd scrumptious inside

May you all have a wonderful day and may yorlur loafs be ever delicious

>>21538229 (OP)
Does it count? Tasted prety great with yogurt and dill

Made honey wheat bread to go with my prime strip steak and potatoes tonight.

One of my favorite ways to enjoy homemade sourdough is to cut a nice thick slice, toast it, then spread some grass fed Irish butter and a healthy amount of preserves. I normally dont even like toast.

>>21546834
Looks good anon

>>21546950
Oh that looks intriguing! Tell us more about your spice bread.

The nice thing about making homemade bread is you can slice it as thick or as thin as you want. Thick slices of toast are so much better. The outside gets crusty, the inside stays soft and moist. I’ll never go back to disgusting store bought bread.

gonna make that noknead one of these days

>>21545852
>The dough will be squashed halfway through the rack when soft
That's what baking paper is for, dude.
>Do you have one that's broken or none at all?
Broken. it doesnt get hot. It's just a box with a fan and a light.
>>21545963
I tried that in one of those castiuron emaille pans. It doesnt get an even crust, it doesnt get even bubbles, I tried. it doesnt work for me for some reason. Tried 50 different recipes, tried following them to the letter, it always comes out a flat solid chunk of cooked dough even after 60 minutes of constant flipping at low heat.
Yes, I let the dough rise and didnt squash it down.

>>21548798
You might be able to fix it easily by replacing some cheap heating elements. Throw the problem at an AI and it will give some common fixes.

>>21548835
Let's just assume the oven does not exist, has never existed and will never exist.
I came here to talk about bread.

>>21548862
Then dump firewood inside it and make yourself a nice hot fireplace to bake bread in.

>>21548865
How much flour do I need to make enough for the entire fire brigade for when they show up?

>>21548798
Make steamed buns then brown them in the cast iron pan to give them a crust.

can anybody tell me a good recipe for a complete beginner who has never baked anything and only knows how to cook chicken? today i tried making bread but the dough never even rose after more than 2 hours of waiting, i'm guessing i killed the yeast in multiple different ways, i love bread and really want to learn how to make but didn't realise it's actually pretty hard and involves plenty of science.

>>21549580
Wait longer, 2 hours isnt much.

This is the easiest imo:
https://www.youtube.com/watch?v=3xtj9X1jDc0&themeRefresh=1

>>21549580
only heating would kill the yeast. Say you put it in 60c water that'd do it.
Regular low fat, low surgar bread with a packet of dry yeast would take maybe an hour to rise if you placed the yeast in lukewarm water?

>>21549580
>>21549601
I forgot how fast yeast can rise. As long as your room temp isnt very cold or your yeast isnt expired.
Share your recipe and method to troubleshoot.

>>21546834
good job anon, great effort post with pics

>>21549601
i waited 2 hours at first but since it didn't rise i looked up why and learned dough won't rise if it's cold (it's winter where i live) so i lit a fire and waited around 3 more hours but it still didn't rise, i followed this recipe btw
https://www.youtube.com/watch?v=k6K196GrqG0
but the one you posted seems easier i'll try that one tomorrow, thanks.
>>21549606
but doesn't cold kill yeast too? i just followed what the recipe said and mixed cold water, dry yeast, all purpose flour and salt.

>>21549630
cold water means the yeast starts acting slower
cold environment after forming the dough also impacts how fast it rises, some people do a trick where they put oven on for a minute and that is then a warm environment to make yeast work faster

I only use cold water if I put the dough in the fridge over night

anyone worked with pea flour in bread before? thoughts?

>>21549630
It may have been the case that your yeast was dead or something killed it, because over the course of 5 hours, with 3 being at warmer temps, you should have seen at least some activity. You can mix lukewarm water, honey, and yeast into a bowl and see if there is any bubbling or foaming that happens over the course of half an hour to make sure your yeast is alive.
Being cold would slow the activity but it wouldn't kill it.

>>21549630
First of all, always use filtered water. Secondly if your kitchen is below 75 degrees F you want to use water that is approximately 110 degrees to start your dough. If you put 2 cups of water in the microwave for a minute, it should be around that temperature. Use an instant read thermometer to make sure. If you don’t have an instant read thermometer, make sure the water barely feels warm, like not even as warm as your tap water gets (which is usually around 120-140 degrees.) anything above 120 will kill yeast. Then, heat your oven for a couple minutes, turn it off, turn the oven light on, close the door, and let it rise in there. Yeast doesn’t become particularly active until the dough is above 70 degrees F. If you don’t have an instant read thermometer, a digital scale that reads grams and an oven thermometer I highly suggest you buy those because if you can’t take your water or dough temp or bake it at the proper temperature you’re never going to make good bread. Out of all the tools you could have for bread making the only ones that will always get you consistently good results are the ones that can measure ingredients and temperature. Without those you’re just guessing, and guessing is bad for baking. You’ll also need the instant read thermometer for assuring your bread has hit the correct temperature and doesn’t overcook (usually around 195 degrees because it will carry over to 210 which is where the water evaporates (boils)) but that does depend on the recipe and type of bread.

>>21549630
Your water was probably too cold. Your dough was cold and yeast didn't work.
It'd have taken a lot longer to rise probably
>>21550886
You don't need filtered water unless you live in actual thirdie country. No, chlorine levels in tap water don't kill yeast.

>>21551074
I tend to use cold tap water that I heat up in the microwave
I feel its really redundant but apparently warm water is filthy

>>21551074
It’s mostly important for sourdough to have filtered water but if you have it in your refrigerator then there’s no reason not to use it. Some people are unaware that’s it’s better for baking.

>>21551094
You don’t want to use hot tap water for cooking because it pulls from your water heater which usually has a ton of sediment and minerals in it. It’s not redundant. Cold water comes straight from the water main.

>>21551109
why not just buy dried sourdough starter

>>21551113
What? The yeast in sourdough is particularly susceptible to hard and chlorinated water. It’s called naturally fermented. Regardless of if you use dry sourdough starter (I don’t have a fucking clue why you would) the yeast is still not as strong as commercial baking yeast.

>>21551109
>>21551119
Chlorine levels in tap water have neglegible impact on yeast bacteria. It's not a real concern.

>>21551206
>yeast bacteria
Extremely high IQ posting. I trust you

fresh out the oven

>>21552291
Very good CRONCH on that

>>21552291
>>21552612
the inside is soft and and tasty. this loaf is a personal best

>>21551206
It depends on how chlorinated your water is and why the fuck would you want chlorine in your bread anyway? Mmm I love the flavor of bleach in my fresh bread. It’s really not hard to use filtered water for cooking.

>>21552799
Underproofed, overbaked, and you didn’t let it cool.

>>21538229 (OP)
I don't understand how someone can not eat bread, this thread literally gave me boner.

>>21552799
looks like this guy needs a proofing basket

>>21553162
tastes fine to me, it was room temperature when I cut it, how much cooler does it need to be?

haven't made bread in a long time but i've got an itch to start making some again

Sourdough. I rarely bake anything else these days, my wife loves them and it's healthier so it's a win-win.

>>21553722
I think the other anon is right, I think it might be under or overproofed, that's how my sourdough looks when I fail, the crumb is kind of gummy while it should be light and fluffy like>>21545664
>>21538832

Crust looks good tho, how much time did you let it ferment/proof?

>>21553762
my final proof was only half an hour, so maybe it needed longer? I'm not really sure how earlier proofing and stretching and prefermenting affects the final proof time, im pretty new to bread baking

>>21553750
>I rarely bake
one can easily tell from the pic

>>21554861
Taste is great, its quite fluffy as well. But fairly new to sourdough yes, open for any tips to improve

>>21553722
it's a loser trying to feed his own ego by prove he's smarter than everyone else and know more
sad life tbqh senpai

>>21553725
do it faggot

1 and a half cups of 5 year old robin hood flour
Half cup of milk
Half cup of water
1tbsp yeast
A few twists of salt
2tbsp brown sugar
A quart stick of butter
A teaspoon of lard
Dough cycle in bread maker
Sprinkle with oats
400 degrees for 40 minutes in the oven.

>>21559093
Crumb (and soup)

>>21553722
Cooling and baking looks fine, it is underproofed though

>>21559150
how do I proof it more? let it rest longer before baking? more yeast?

I feel like a woman in her late 30s freezing her eggs when I take backups of my sourdough starter in ziplock bags.

>>21560448
>I feel like a woman in her late 30s
hey sexy I didn't read the rest

>>21560455
Sorry but I'll never be a woman.

>>21560458
aw. You know you could use tuperware though? I hate using bags for bread too. always feel like I'm going to rip it and get little bits of plastic in it

>>21555150
>>21553750
needs more heat!!!

I've been trying to make bread for sandwiches and my recent attempts have been a lot better than the initial ones, but I still can't get the volume I'm looking for. how do I get this little bastard to turn into a big fat bastard?

Take the bread pan pill. I couldn't be arsed doing oblong batards anymore, even if it's more of a fine process and you get a better ovenspring doing so. Perfect square slices all the way simply won me over in the long run. Pics if this thread lives til tomorrow.

>>21560608
here is the inside. did I not develop the gluten enough? I don't even really know how you are supposed to do that.

>>21559407
Either works. More rise time, more yeast, or warmer temperature will all do it.

>>21560642
What recipe are you using? Gluten development is just from working the dough (and from time) so depending on what you're doing then running it longer in the machine or adding some stretch-and-folds during the first rise for example would help. Yours does look a little under target but not disastrous. If you want a vertical-sliced fat and tall sandwich loaf without using a loaf pan you need to git gud at Shaping.

I make the bread for communion at church.

>>21560782
I was using a recipe from another thread. 1.5 cups flour, 1 cup water, 2 tsp salt, 1 tsp yeast. I mixed it together last night and then put it in a container in the fridge. when I got up today I dumped it out and tried to fold it over a few times and then put it back into the container and let it sit on the table until it had doubled in size again. then I dumped it out again and folded it into an oblong shape and let it sit on the counter with a towel over it for another hour while I preheated the oven. did I deflate it too much when I was folding it?

>>21560824
>1.5 cups flour = 180g flour
>1 cup water = 236g water
You got trolled, you don't want a 131% hydration loaf. It's impressive you were even able to make that work at all. Try like 1.5 cups flour, 0.5 cup water.

>>21560835
wait I made a mistake dividing the measurements in half. it was originally 3 cups flour and 1 cup water 65% hydration. the dough seemed normal so I think I used the right amount of water when I was mixing it.

Levain chads where we at?

>>21560850
That's the same ratio I suggested then, you would have had much worse problems if you did it the other way. Fold it over itself a few times (like 10 times or more) before putting it in the fridge but then don't after, you're right that you are deflating it when folding it after rising that way. With that amount of yeast it should also have risen enough overnight in the fridge to not need to let it double again at room temp either so you might have over-fermented, save yourself a step and just go straight from the fridge to shaping into a loaf. For that, try this: https://www.kingarthurbaking.com/blog/2022/01/18/how-to-shape-a-batard
They drop it into a basket but you can just shape it as in the link and roll it 'upright' instead just as well, though if you really want height a basket will help keep that shape.

>>21538239
What does it do better than a bowl
Been thinking about getting an actual proofer for temperature management but I'm not seeing the point of this

>>21560863
so it doesn't need to rise more than once?

>>21560944
It does, but the fridge time counts as the first rise especially if your priority is on getting a lot of size in the final proof before baking. Leaving more fermentation for the last stage will be ez size gains

>>21561137
what counts as rising? in the fridge and after it's shaped? I don't need the third time in between?

>>21561153
Right
>first rise/bulk fermentation in the fridge overnight (8-12 hours)
>shape
>second rise/proof at room temp (like 3 hours depending on room temp)
>bake

Hey there /bread/. Anyone have a go-to overnight rise recipe that is pretty easy? I want to get into bread making but I don't have hours of ability to go back to it and knead it. Hoping for an overnight rise and then throw in the oven sort of thing.

>>21561733
Yes bromigo.

https://www.youtube.com/shorts/_XMSbdalHDQ

Recipe is in the description.

The only kneading part is folding a few times.

I mixed in 40 grams of bacon grease into my cheddar jalapeno sourdough. But I am sad because I have over proofed it. It's baking now will take pics when it's done

>>21562222
Looks okay I just wish I baked it last night

>>21562304
>Looks okay
lol

>>21538229 (OP)
Why does my bread almost always rupture like this?

>>21560607
I'm doing 205°C now, baking till core temp is 95°C.
You're telliing me I should go higher heat or higher core temp?

>>21562211
I should have checked. Thank you for spoonfeeding

I made some hamburger buns and some sandwich rolls

>>21562418
I'd guess that the top crust is hardening, but your (strong) dough wants to expand and that area is the weakest link.
Perhaps a 5min score technique would help. (score after 5 or so minutes in the oven).

>>21563509
>oils the table when shaping

>>21563509
wouldnt a brioche be better for hamburgers

focaccia is for niggas

>>21538229 (OP)
Is my schiacciata all'olio allowed in this based bread thread?