/bread/ thread

looks deece mang

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What a coincidence, I made one too yesterday.

>>7145652
How many strands of dough did you braid? I only used 3 because it was my first. My try 6 next time.

>>7145661
I did 6. It's actually really easy to do.
I always have a hard time connecting the stands at the start though.

>>7145652
Yours looks like it would a lot softer than OPs.

>>7145673
OP here, I overcooked it a few minutes and it's pretty crusty but good on the inside

why does my bread turn hard as a rock after cooling down?

>>7145745
Put it in a plastic bag. It will soften.

>>7145622
>eating the braided jew
>not eating Brioche

faggot

>>7145745
>why does my bread turn hard as a rock after cooling down?
Two reasons. The sugar, and not covering it. Put a tea towel over it while it is cooling on the rack.

I slice all my bread and put it in freezer bags and then put the bags in the freezer. When I want some bread, I take out a slice and pop it in the toaster oven.

>>7145622
>Challa
This looks like tsoureki. We make it here at easter and christmas time, didn't know the jews made it as well.

Is it hard to make? Always looking to make shit that's good to eat in the morning.

>>7147200
Pay debnts!

Honestly, 4 braid is perfect tier.

>>7147200
It's pretty easy to make. Here is the recipe I used:
http://allrecipes.com/recipe/6760/challah-i/

>>7145622
Looks pretty good, OP, I'd eat it.
>>7145652
Nice, I'd make some French toast with that for sure.

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>>7145622
>>7147200
It looks like vánočka. My Czech family makes it for Christmas (and a similar bread for Easter). Must be a traditional pan-European thing.

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>>7145622
oy gevalt

How much does the challah cost to make?

>>7145622
artisinal bakerfag here. looking good, anon.

>>7148778
it is just flour, water sugar, butter, egg, salt and yeast, in descending amounts.

>>7148778
4 shekels per braid

>>7148818
>>7148821
>challah cost

Is there an easy way to make focaccia? Or do I need a special kind of machine?

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>>7148778
>>7148818
>>7148835
The OP pic is a half recipe and I estimated it at about $2.40.

>>7148863
Google one of the thousands of recipes for it on the internet and follow it.

>>7148863
https://www.youtube.com/watch?v=0AmALM0liI0
I've made this, it turned out really good.

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Third ever loaf guys. So far all my bread has tastes great and had a strong crunchy crust which is the reason I decided to start making bread. But every time so far its come out with a really dense crumb. Any tips for a lighter loaf lads?

>>7148877
Keep fucking around with the amounts of sourdough and yeast until you find the perfect combination. Also, give it enough time to rest and rise.

>>7148897
Not sourdough, just standard dry active bread yeast. Currently give it 2 hours to prove, knock back and give it a further half hour to prove before baking.

>>7148778
Don't worry anon. I got the joke.

>>7148925
proof it in a marked container so you know how much it grows

>>7148877
>tips for a lighter loaf
-The most important factor for crumb density is total hydration, add more more liquid to the dough and you'll get more steam inside the loaf during baking.
-Make sure your bread is fully proofed before you put it in the oven (dough should not spring back if you make an indentation with your finger
-Try not to squash all the air pockets out of the dough when you shape the dough after its first ("bulk") ferment

>>7149065
>>7148934
Cheers for the advice. I'll post results after trying again later if the thread's still up.

Yo dogs, anyone have a recipe for some good rolls. Something like a kaiser roll maybe a little softer but not quite as squishy as a normal yeast roll.

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>>7149129

>>7149133

I'll give it a test batch run thanks

>>7149140
I was JK I never tried that recipe.