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/ck/ - Food & Cooking

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4104748 No.4104748 [Reply] [Original]

hi, /ck/
I was given the book "How to Make Bread" by Emmanuel Hajiandreou and in it is a recipe for a beetroot sourdough, and it has this really amazing looking purple dough, and a really interesting crust, so, what other breads like this do you know of?
colorful breads, I guess, or just breads with something special about them

>> No.4104764

I SUMMON THEE REAL SOURDOUGH

(waits)

>> No.4104775

>>4104764
Is that another bread trip?
I'm not here often enough to remember all of them, I just know fuck flour.

>> No.4104813

>>4104775
go to /mu/

>> No.4105308

>>4104813
But I want bread formulas/recipes.

>> No.4105349
File: 47 KB, 423x564, tom sourdough.jpg [View same] [iqdb] [saucenao] [google]
4105349

Orange Turmeric Pain Au Leavin

>> No.4105358

>>4105349
That looks great, thanks.
Just googled it and found it on The Fresh Loaf, sounds like it would definitely be good with some Indian food.

>> No.4105384

>>4105358
thefreshloaf is awesome. I'm on there somewhere.

>> No.4105387
File: 3 KB, 160x120, girllfriend.jpg [View same] [iqdb] [saucenao] [google]
4105387

was going to make some of Julia Child's basic white french bread and now I'm considering boiling some beets and using that water to make it.

flavor won't change much but it should have a cool color to it

>> No.4105410

>>4105387
That's a cool idea, I imagine it would make a really light pink dough.

>>4105384
I can't think of a better website for bread recipes and techniques.

>> No.4105495
File: 19 KB, 400x267, Easy_Artisan_Bread[1].jpg [View same] [iqdb] [saucenao] [google]
4105495

I have a question as well, how do you feel about breads with excess flour like in this picture?
I think they're great for presentation, but when I eat a bread like that I always try to dust off as much of it as I can, and I'm not a huge fan of the taste that's left, although it's not a huge deal.

>> No.4105702
File: 163 KB, 750x500, everyday sourdough crumb shot.jpg [View same] [iqdb] [saucenao] [google]
4105702

>>4105495
Mostly I make miche-style breads, which I rise within a dutch oven, so no flour on the outside.

I lightly flour the cloth on baguettes and batards, so some remains, but I try not to have as much as pictured.

Pic is one of the miche-like boules I make.

>> No.4105803

>>4105702
That looks so good, speckling on the crust look great, and so does the crumb, looks moist.