/ck/ - Food & Cooking

Dunno if it counts, but I made some really awsome calzones a week or so ago. Mushroom, green bell, feta, and gorgonzola topped with a parmesan strip lattice.

I think I have a pic somewhere on my phone. I don't bake much so I was proud of it to say the least...

Going to try my hand at some bricohe eventually.

reused a bucketload of trub from a very large batch of beer I finished racking to a secondary, mixed it in with my grandma's honey wheat recipe and ended up with hoppy honey wheat bread, all in all its pretty damned good, even better toasted.

>>4442333
I think it counts. I don't make calzones very often, since I prefer my toppings to get a little char on them, but they are delicious. Post a picture! I'm intrigued by your parmesan lattice.

>>4442347
Using spent grains for bread is a great way to get maximum use out of your ingredients. Hoppy bread sounds great.

Here's the last bread I baked that I have a picture of.

It's no-knead mixed white and wholewheat, baked in a preheated cast iron casserole. 35 mins covered + 10 uncovered.

>>4442440
I'm making some no knead bread right now. I'm hoping it turns out alright.

>>4442580
Pretty forgiving, long as you've let it prove for enough hours you should be all right.

chocolate chip banana bread, made this afternoon

>Now with proper image orientation

Just baked some bread this evening actually. Went great with my homemade soul.

>>4442883

*soup

>>4442798
It turned out wonderful. It was evenly baked to a wonderful shade of golden brown and the inside was light and fluffy. Went perfect with my corn and potato chowder I made.

>Secret bragging topic

Your loaves are nothing special newfriend

>>4443128
I think it's you who's the newfriend here.

Nothing special. I wish I had time to bake bread like this more often.

I bake a couple of baguettes once a week. I'm getting better at it all the time. I still have times when it doesn't come out perfect, but when it does, it's as good as any bread I could buy.

>>4442325

It's Wednesday. You're going to eat two loaves in three days?

I tried making popovers for the first time tonight.

They failed. Not terribly, still edible, but these baked goods were lacking the "popped" quality necessary to a proper popover.

Any tips, /ck/?

Hey Fuck Flour, can you link me to your youtube I didn't favorite that vid of yours and have since forgot the name.

>>4442440
Looks great. I love the crust you got on that.

>>4442851
Delicious.

>>4443251
Post photos!

>>4443255
No. I will eat one loaf in 3 days with my wife. The second will be given away.

>>4443296
http://youtu.be/MJGqSC2RpD8
I'm going to try and shoot another video this weekend. This time doing something that is non-sourdough, and maybe less than 30 minutes long.

>>4443128
Isn't every single bit of OC kind of a secret bragging topic? I enjoy the bread I make, of course. Do I think it's the best? No, I still have a lot to learn.

Also, I've been posting these bread threads for well over a year.

>>4443311
great, thanks for the link. looking forward to that new vid

I am making home made eclairs and some kind of bread (haven't decided which kind yet) tomorrow.

Unfortunately I have to redo my sour dough mother thanks to my brother who some how managed to kill the one I had running from over a year ago. I would love to have had it for this weekend too.

does anyone have any simple recipes for bread maker?

i usually just put there 2:1 amount of flour/water, some butter, yeast and tons of spices and it is delicious so i wonder what it could make with an actual recipe

>>4443265
Lots of tips, I'm afraid you'll have to try each of them to find the one that works for you.

Sift flour.
Fresh eggs.
More egg.
Preheat the pan so the oil/dripping for the batter to go into is very hot (try first if you didn't do this the last time).
Make batter ahead of time and let sit (20mins minimum, up to some hours).
Make batter immediately before use.

I'm not kidding about the last two I'm afraid, there are literally people who believe either extreme is the key to making Yorkshire pudding / popovers rise properly.

Popovers really need a dedicated pan design to work just right, but you can get a good rise from much shallower containers.

I made some peanut butter cookies, they turned out pretty well. Never baked cookies before.

turnip flan

>>4444233

I make them (and Yorkshire puddings) frequently.

The key is that the pan and oven must be screamingly hot and you DO NOT open the oven door until they are done.

The thing about the batter is with respect to texture. Letting the batter sit for a while makes sure it's smooth and free of lumps. I've tried it both ways and I didn't notice a difference with respect to rising. That being said, I would let the batter sit for a little while at least, for temperature reasons. You don't want the batter to be too cold.

Anyway, my procedure is:
-Use a dark-colored muffin pan, ideally a cast iron one.
-Let the pan preheat in the oven at 475F. Note that many if not most ovens have an inaccurate temperature readout. If in doubt use a thermometer to verify that the oven is really getting this hot. Heat is key to making them rise properly. You may have to set you oven higher to get the required temp.
-Put the fat in the pan, then back in the oven to heat further. When the fat is smoking, remove the pan and pour in the batter as fast as possible so you don't lose heat.
-Back in the oven and bake. Don't open the door to check on them; they will fall if the heat is let out early.

http://www.nyaa.eu/?page=view&tid=304799

>your welcome

>>4443316
>Also, I've been posting these bread threads for well over a year.
And you should stop.

Downvoted.

>>4443321
>>4443311
>>4443296
Quit samefagging so you can post your YouTube link, FagFlour.

GTFO and never come back.

>>4444378
>>4444380
lol, says the dude samefagging like a pro!

>>4444378
>LE DOWNBOAT XD

I made some hamburger rolls the other day that turned out quite well.

>>4444390
>doesn't know what samefagging is
Looks like you're newfagging like a pro.

>>4444400
Those look pretty good, id put a burger in between those buns with mustard and mushrooms.

My favorite recipe is a super easy white loaf that takes like 2 hours to make. I don't like white bread that much tho, anyone have a good quick wholewheat recipe? Emphasis on the quick.

>>4444407
>bread
>quick

Get

>>4444421
>dis nigga

too early son

made some rhubarb cake today. haven't made a loaf of bread in a month now.

>>4444420
Well, relatively quick, none of that "let stand overnight"

>>4444428
Fuckkkk rhubarb is the best.

>>4444428
That looks so good

>>4444428
Looks pretty good.

>>4444400
Those look luscious. Kudos dude, better than any of my attempts. I've tried going for softer buns and for something with more of a regular crust and while they tasted okay I have a problem with consistent results.

Those look totally worthy of gourmet burgerdom.

Made some Brazilian cheese buns. Fucking bomb, really easy, try them out.

http://www.simplyrecipes.com/recipes/easy_brazilian_cheese_bread/

>>4444407
How do you get it to prove quickly enough that both the initial rise and the second proving fit into two hours?

As far as wholewheat goes, you could adapt the recipe you're currently using, just adding more yeast. Start with an additional 50% and work up if needed. I would also recommend starting with a 2:3 ratio of white to wholemeal flour to begin with and maybe working up to 1:4, as pure wholemeal can get very heavy or stodgy.

>>4443311
Me >>4442440 Those loaves look fantastic, major props.