/ck/ - Food & Cooking

how does one get those lines of flour on the side, op?

>>4206006

What a lame question.

>>4206006

Banneton.

Is this fuckflour posting anonymously?

>>4206010
PUNS!

>>4206023
seems like it.

Here's bread I did recently (the other day)
French country sourdough boule

>>4206047
how do you get that bubbly crust like that?

>>4206050
The bread is baked in a dutch oven, which traps steam. This seems to help with the bubbles, that combined with a long retarded ferment in the fridge.

example is an earlier bread of mine, lots of bubbles

>>4206023

Yes. I'm just not on my normal computer and cannot remember the tripcode info.

>>4206047
>>4206057
Looks good, as usual. Always like your bread.

>>4206057
how long is your ferment?

some pretzels I baked recently

>>4206089
The first picture was the following:
Mixed with no salt
Autolysis for 1 hour
Salt added, room temp ferment 3 hours, folds every 30-45 mins.
Placed in a plastic-wrapped bowl, fermented in a fridge for 8 hours (overnight). In the morning it was pulled out and shaped/risen, total 3 hours.

That makes the bread 15 hours from dough to oven.

Second bread shown was the same, but with 48 hours in the fridge.

picture is of same bread.

>>4206094
God damn, how do you get your crust to look so nice?

great bread thread

>>4206220
not him/her but the standard treatment for pretzels is lye.

>>4206140
where is your sourdough?

how do you not make proper sourdough?

>>4206648
i doubt your bread does tatse good.
cut it open and post a picture, i am very suspiscious of you and your bread OP!

>>4206140
Nigga aint nobody got time for that

made a ricebread recently

>>4206838
and the no-knead bread from the week befor

I'm looking to make myself some nice fresh loaves. Where is a good place to start? Is there a simplest type of bread to make?

>>4206854
Soda bread is easiest. You go from dry ingredients to baked bread in 25 minutes.
Next would come instant yeast breads; they take an hour or two, up to three.
Next would come baker's yeast breads; they take a minimum of three hours but most commonly an average of 12-15.
Finally, would come sourdough, which takes a minimum of 12-15 but can take up to 48.
Flat breads, depending on which leavening they use (soda, instant yeast, baker's yeast or sourdough) will take less time.

You're not welcome around here anymore, OP.

Fuck off.

>>4206871

Looks like Yeastman and FF have taken to anonymous feuding.

>>4206672
Bread takes patience, to be sure. That's part of why I bake so much. I can fit it around my crazy schedule.

>>4206838
>>4206844
Those looks great. The crust on the no-knead looks delicious, and crumb is top notch. What went into your rice bread?

>>4206871
If only I gave a fuck, right?

>>4206886
I can't speak for him, but I didn't post anything after >>4206068.

>>4207018
Will you marry me, oh ginger-bearded baker?

>>4207018
you are a fraud
real sourdough takes a week
at leat a couple of days
you fucking fraudulent fake wannabe impersonator

i ask you one last time where is your sourdough?

>>4207018
>What went into your rice bread?

ground rice, ground corn, whole sunflower seed, sesame and flaxseed

>>4207018
Aren't you the guy who acts like he's God's gift to bread but can't even bake a simple pizza?

I understand why people hate you now.

>>4207030
Negotiate your terms with my wife.

>>4207035
Wha? I'm so confused. If I was a fradulent fake, wouldn't I be the real deal?

Sometimes I bake with sourdough, sometimes I don't. This bread was made with active dry yeast. I have two different sourdough cultures. One I keep alive in my fridge that was made here in Los Angeles, and the other is dried and awaiting reconstitution, should I need it, that was made while living in Oregon.

I don't know what you mean by "real sourdough takes a week," and I'm not sure you do, either. Are you talking about the culturing process? If so, it takes quite a bit longer than a week. If you're talking about the rest of the bake process, well, that's entirely dependent on what the process is, isn't it? Do you have enough starter on hand? Is it already active? How much do you want to put into your formulation? How wet is the dough? What's the ambient temperature? Are you planning on doing a bulk retard? Are you going to autolyse the dough for any period of time?

Anyway, it's a dumb question. You should feel stupid.

>>4207040
Very cool! What sort of leavening did you use? What did you use the bread for when it's done? I really need to branch out into alternative breads. I get stuck in a rut of simple flour, water, salt, yeast + basic mix-ins, and it gets boring after a while.

>>4207042
You know, if you're going to samefag the shit out of every thread, you should probably expand your vocabulary so it appears at least mildly realistic.

Anyway, I'll be the first to admit that I have a ton of shit to learn about bread baking. I don't work in the industry anymore, so whether my pizza is shitty or not has no real bearing on the world around me.

>>4207053
i stopped reading when i read dry yeast....

go try to impress people at the kindergarten you phoney fake incompetent pretentious imposter

tl;dr
you suck

Man, I wish my breads would turn out looking this good. Just need a ton of practice I guess.

>>4207062
Seconded.

>>4207059
>>4207053
Please leave and never come back. You're not welcome here anymore.

You are incredibly amateur and immature.

>getting this mad over a guy talking about some bread

This is even worse than that guy who was rage saging HoF's advent calendar threads a couple years in a row.

I want to make bread out of my brewer buddy's trub; however, I have no idea what it takes. Anyone have recipes, advice or resources? I'd assume feed it like sourdough starter for a few days, but I'm not sure.

>>4207062
>>4207081
>>4207082
>samefagging

>>4207118
I guess some neckbeards feel like WOW and jerking it to gfur just isn't enough social interaction...

>>4207356
That would be my best guess. I have a few friends who brew with the spent grains, but I haven't considered using the trub. Take some of it, and make a 100% hydration flour/water base, then mix them together. See what happens. Chances are you'll just end up making a sourdough, but it might be interesting.

>>4207370
Indeed.

>>4206854
I like this one:
http://www.breadtopia.com/cooks-ilstrated-almost-no-knead/

It's nice because there's very little kneading involved and you don't need a dutch oven

also, you get to drink the leftover beer

>>4207062
>>4207081
>>4207082
Samefag using two opposite styles of typing to make it less obvious. 0/10
If there's something wrong with dry yeast or what he's saying about sourdough, how about you educate us of a better way? If you can't do that then you're detracting from the thread more than he is.

Thanks all who are putting good advice in the thread, I've wanted to bake bread ever since I made my first pizza and this is really educational

Retards gonna retard.

Sourdough does not take a week. It takes little longer than any other method. The only way it can take more than that is if you retard (heh) the dough and that can be done for quite awhile. But this is optional.

>>4207082
I enjoy his threads. I think 98% of the board does. How about instead of him leaving, you be the one to fuck off?

Thanks in advance. We all appreciate it!

http://vimeo.com/5084694#at=0

learn to make bread

I'm baking bread right now. Here's hoping I don't fuck it up (again).

alright, question here. I'm a home brewer and have no shortage of beer yeast or spent grain. Is ale yeast (I don't make lagers atm) good for baking? I know it will work, but if bread is anything like beer, choosing the right yeast strain is 80% of the finished product.

>>4207656
>http://vimeo.com/5084694#at=0
Great video. I've never seen it before.

>>4207680
In theory, they should both probably be S. cerevisiae, so they should both function similarly. With that said, I'm sure there are big differences between strains. Only way to find out is to give it a shot! Use some of your spent grain and beer yeast, and see how it goes.

This bread looks hard as fuck.

Do not want.

ITT: a bunch of faggots making samefag accusations

Last time I checked, there are no IDs, and none of you are mods.

>>4205994
OP what is wrong with this guy's bread?
>>4206231
How can he improve it?

>>4207932
Hard to say for sure. From the photo, it looks like he has really poor crumb development. Looks almost like biscuit/scone crumb than bread crumb. He may have used low-gluten flour, too much fat, or just not worked it enough during the mix.

It also looks like there are pock marks in the crumb where he probably stuck his fingers. Good bread crumb should be springy. His looks very underdone. The light color on the crust (what's visible of it) seems to agree with this.

>>4206057
It's actually easy to achieve this with pretty much any oven. Put a tray at the bottom of your oven, and fill it with water. Your oven will quickly get filled with steam.

Steam, or more specifically moist, is the secret to have such a nice crust.

>>4207867
Enjoy ur wonderbread, nigg

>>4208120
Fuck you, cracker. Bread shouldn't fucking give someone a concussion if you throw it at them.

>>4205994
This looks delicious but a little burnt to me.

>>4206285

>>4208369
>he thinks it was trollposten

>>4207398
>Take some of it, and make a 100% hydration flour/water base, then mix them together.

After reading up some more, it seems this is what I'll need to do because using straight trub might create a very bitter taste. I guess it's because the yeast gets better because of the hops.