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Thread 21573176

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Anonymous No.21573176 >>21577783
/bread/
Bread general. Post your breads and bread recipes. All breads welcome.
Anonymous No.21573204 >>21573232 >>21574027
Best bread recipe there is.
Anonymous No.21573232 >>21573234
>>21573204
How long do you proof that for? I use 300g flour and 1 tsp yeast. That recipe seems low.
Anonymous No.21573234 >>21573366 >>21573484 >>21573933
>>21573232
It's for a no knead bread. You just throw it together in a bowl and let it sit overnight. Shape it the next day and let it proof while the oven heats up. Comes out exactly like sourdough.
Anonymous No.21573366
>>21573234
I'll give it a shot. Thanks fren.
Anonymous No.21573484 >>21573521 >>21573622
>>21573234
Just make a sourdough starter:

Mix equal parts flour and water
wait and repeat

Thats it essentially
Anonymous No.21573521 >>21573617
>>21573484
>just do this esoteric thing that takes more time and effort
Anonymous No.21573527
Are there any recipes for healthy bread that doesn't use unhealthy flour and the like?

You know like almond flour, pea protein, cauliflower, eggplant disks and the like? I am a few years behind and there must be better alternatives to traditional bread by now.
Anonymous No.21573617
>>21573521
Grand Conjuration of the Sourdough Starter:
Hearken, O ordinary soul who shuns the ancient art of leaven, and be warned by the lofty rites of culinary high‑magic.
By the sovereign decree of the Fermentative Archons,
Let the hidden legion of Lactobacillus and Wild Saccharomyces arise,
Transforming humble grain into a vessel of concealed power.
Incantations of Essence
“Phytase, rend the phytic veil!” – liberates iron, zinc, and magnesium from their mineral chains.
“Acetate, temper the fire of glucose!” – steadies the blood‑sugar tempest that ordinary loaves unleash.
“Butyrate, fortify the citadel of the gut!” – reinforces the intestinal ramparts against decay.
Ritual Procedure (for the uninitiated):
Unite equal measures of flour and pure water within a vessel of glass.
Speak the summons: “Awaken, ye humble microbes, work thy mystic craft.”
Nourish the mixture each day with fresh flour‑water, lest the latent forces wane.
Consequences of Defiance:
Should you refuse this rite, the universe shall mock you with:
Stale, bland loaves bereft of hidden nutrients.
Unchecked phytic curses that bind iron and zinc.
A glycemic surge as swift as a dragon’s breath.
Thus Declared:
May your future loaves bear the mark of high‑magic, and may your ordinary ways be humbled before the silent mastery of fermentation.
So it is inscribed, so it shall be.
Anonymous No.21573622 >>21573678
>>21573484
I've made sourdough starter and I'm telling you my recipe tastes exactly the same and has the exact same texture.
Anonymous No.21573678
>>21573622
Yeah, also:
more phytic acid, less mineral bioavailability
faster starch digestibility = higher GI
less protein digestibility
no sweetener FAAs or amino acid derivatives produced
no benefits for gut microbiota
more FODMAPs
less phenolic acids and bioactive compounds
inferior antioxidant efficiency
Anonymous No.21573721 >>21574145 >>21574155
>keep sourdough for 1.5 years
>one day it molds for no reason
>start new one
>it molds in 3 days
>start another one
>it molds again
What the fuck is going on? Is my flour contaminated with mold spores or something?
Anonymous No.21573933
>>21573234
Do you do any stretch and folds in between? What temp do you bake it at?
Anonymous No.21574027 >>21574066
>>21573204
>volume measurements in baking
awful but common, so I'll let it pass
>volume measurements for yeast
into the trash it goes
Anonymous No.21574066 >>21575087
>>21574027
I used volume measurements for the picrel of this entire thread.
300g flour
207g water
1 tsp salt
1 tsp yeast
I promise it works.
Anonymous No.21574145
>>21573721
something in kitchen is contaminated with spores, yes, clean everything
Anonymous No.21574155
>>21573721
I would be concerned about mold contamination in your house. Maybe get some tests, and an air purifier for the room you sleep in.
Anonymous No.21575076 >>21575112
https://www.youtube.com/watch?v=w9KJb0xINeM
Are these recipes legit? I can never manage to get the bread to those sizes, sure they still taste nice, but somewhere between the preshape and the final shape (?) they seem to add more dough or something.
Anonymous No.21575087 >>21575302
>>21574066
Working and being an optimal recipe are two different things. Do you want your bread to have the exact same amount of salt every time you bake it, and take the exact same amount of time to bulk ferment? Then you need to measure in grams and record all the temperatures of your water, dough, oven, Dutch oven, etc. I had a bad loaf of sourdough yesterday because my mom turned the ac off and opened the door during the end of my bulk ferment and instead of stopping at 50% bulk rise like I needed for 73 degree dough my dough temp jumped 10 degrees and it overproofed during the final shaping and cool down in the refrigerator. It was still edible, but it lacked oven spring and was more dense.

Anywho, I have been baking sourdough for a few months now and I’ve noticed it helps a lot even maybe more than yogurt or other fermented food with my acid reflux and gastritis. I don’t feel sick and bloated like I do when I eat processed breads. I think I will try to switch to all homemade bread if I can find enough time to bake it. Maybe not hot dog or burger buns cause those are a pain in the ass to make.
Anonymous No.21575112
>>21575076
Either your yeast isn’t active or you don’t have enough steam for the oven spring when it bakes. Idk
Anonymous No.21575253
I am new to baking bread, lately I have been having trouble shitting and I am convinced is the bread I make and eat, might have to ditch the whole thing because my family eats them as well and in the same daily quantity I eat (1 average, 2 max).
Anonymous No.21575302 >>21575336
>>21575087
I've been baking bread longer than you've been alive. After so long you realise technique is infinitely more important than slight differences in ingredient volumes. Don't bash my recipe when you've never made it.
Anonymous No.21575322
I just recently started baking. I'm eating my 3rd loaf (I make one a week for sandwiches at work). Is there actually such a thing as overworking dough or is that just Big Bread trying to scare me out of baking?
Anonymous No.21575336
>>21575302
>Don't bash my recipe when you've never made it.
retard
Anonymous No.21577228
September = Break season

Here's my loaves from last year
Anonymous No.21577542 >>21577584
i wish sourdough faggots would just kill themselves, if you arent a professional baker(i.e own a bakery, not just call yourself a professional baker because you completed a paid seminar and have a youtube channel) please stop making your shitty overly sour artisanal bullshit , i ve noticed that in this recent trend of stemmy elonite types being attracted to sourdough, reading , analyzing food science papers (which are mostly researches done so that the food industry can cut corners when making shitty products)and what not to find the correct formula in order to reinvent the wheel THROUGH SCIENCE
Anonymous No.21577578
Why does certain types of bread make it feel like I’m digesting glass?
Anonymous No.21577584 >>21577592 >>21577599
>>21577542
That "shitty overly sour artisanal bullshit" I suspect is due to cold fermentation, 1-3 day long ferments.
Cold fermentation is a meme.
Same-day room temp ferment is better, faster.
Contrary to conventional wisdom, room temp sourdough fermentation is optimal
the creator of the Sourdough starter quantity predictive model on the pizza making forum asserts:
https://www.pizzamaking.com/forum/index.php/topic,41039.0.html
Anonymous No.21577592
>>21577584
Lol.
Anonymous No.21577599
>>21577584
i have a rule of thumb for good sourdough: i know that my local bakery makes the perfect sourdough and sells it to people and makes money off of selling it to people, what my local baker doesnt do is make flow charts on youtube on his channel with a name like "the bread theory" dough science" "the yeast architect" etc
Anonymous No.21577640 >>21577750
I wanted to get into bread making but I'm celiac. Any good flour recommendations, as it seems like every site I got to has its own Frankenstein mixture
Anonymous No.21577750
>>21577640
Nope. Get better genetics next time.
Anonymous No.21577783 >>21577800
>>21573176 (OP)
>All breads welcome.
Anonymous No.21577800 >>21577901
>>21577783
I came here to ask about all flat bread makers tips
recipes
that looks goods
Anonymous No.21577901
>>21577800
Flour, baking powder, salt and water is the traditional recipe. Some people add Lars to the dough. I use buttermilk instead of water. Ive been ooking at a recipe that uses yeast and oil.
Anonymous No.21577948 >>21577954 >>21578463
today marks 1 year since I last bought store bread.
Anonymous No.21577954
>>21577948
cunt
Anonymous No.21578463
>>21577948
Same here but only because I only eat bread when making a sandwich
Anonymous No.21579009 >>21579031
Any tips for making a high hydration ciabatta-like dough with greek yoghurt in it?

I've already made a pizza dough with greek yoghurt and an idea came to mind about making a bread or buns like that.
If you have a proven ciabatta recipe that doesn't experiment unnecessarily (like I want to) you can also drop it
Anonymous No.21579031
>>21579009
it will taste like absolute shit and the yogurt will probably curdle without eggs like when used in cakes