Thread 21688923

hello alcoholi/ck/s

i like to bake bread.
unfortunately, I live in New Mexico.
there is no humidity, high altitude, and cold temperatures.

often times, like in today's loaf (pic related), my breads come out flatter than a femboy's chest, and denser than my fucking skull.

but today, I am going to change that: I have a plan.

Also bread general.

Today,
I am proud to unveil...
THE FERMENTATION STATION.

We have:
1. Mead - 3 months old, simply honey mead
2. Humidifier - currently at 60% humidity as this message is typed
3. Bread loaf - covered, basic white bread test loaf

I set this up first thing this morning after pulling out the disappointing rye loaf in the OP.

This is the first rise from my bathroom bread.

It is looking LOVELY compared to the usual bullshit i've been getting by trying to rise in the oven.

Okay after first rise, I knocked the air out of it, and transferred it to an oiled baking pan to let it go jesus mode.

For reference the loaf is a very simple one:

440g white bread flour
260g water
44g vital wheat gluten
7g yeast
1 tbsp sugar
1 tbsp olive oil
1 tsp salt

And the BIG REVEAL!

Just fantastic work from the bathroom bakery.

Now time to prep the oven.

is this a joke thread

I fucked up the snips.
But you know what chef John says:
"If ya use the snips, ya gotta tuck the tips"

most people just put it in an oven on the proof setting with a pan of water or something but your toilet yeast setup seems cool too dude

>>21688968
I don't think my oven has that.
Maybe I could set it to 150F next time and stick a pan of water under it...

Well, It came out better.
But it's not as good as the loaves I baked in Florida.
I'll try the oven proof method next.

The bread is fine, just another disappointment.
It's a struggle to get bread to rise here in the high desert.
Pic related, last bread I made back in Florida using ginger, turmeric, and cayenne for spices.

>>21688979
you might get better results with a slow rise recipe. that always gave me the best oven spring. try reducing the yeast to like 2g, let it rise 6-8 hours, punch it down and shape on baking sheet, let it rise one more hour, then bake. i never got results as good with faster recipes no matter how much i kneaded or baking it with a pan of water or anything.

Good effort OP but why in the world would you put food stuff in the bathroom? People shouldn’t even keep their toothbrush in there because it gets contaminated with toilet particles

BRO! Your yeast is fucked. Either get new yeast or (I don't know if this is the right term) proof your yeast before baking. I give my yeast warm sugar, water and flour before using it. Making sure it fizzles first. It's that carbonation that raises the bread (as far as I know).

>>21689986
Saar, it is for aroma development only , sirs.

Kindly do the needful sir.

>>21690289
It is totally proofing, I heat water to 110F, add it to yeast, with 1 tbsp of sugar, and wait 10 minutes for it to foam up.

BUT I WENT FOR A THIRD TRY ANYWAYS!!!

>>21690537
But all it did was disappoint me.
Okay, I'll try a slow rise in the oven...

>>21688934
why do you add gluten, no wonder your bread comes out chewy and dense as fuck

>>21688934
>gluten
???
also you're disgusting

>>21690540
a friend told me that it makes the yeast extra strong.
you know I never thought about it, but wheat germ is just a bunch of nutrition crumbs...

>>21690556
stop adding gluten, noone does that

>>21690556
this is the stuff

>>21688923 (OP)
I am a baker in CO, we use a temperature and humidity controlled proofer for our bread. Also don't add gluten, just knead your dough more