R8 bread also post your bread.

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>>7402923

>you know it's done when it sticks to the wall

>>7402959
Fucking tablets mang

>/ck/
>bread
>actually bread
>not fucking toast
>kudos

>>7403000

Try coming here some time other than yuropoor and 'straya shitposting hours and you'd probably be pleasantly surprised.

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The loaf behind it was much more aesthetic but whatevs

>>7402940
I ate half of it with olive oil and salt.... Fuck. Was fucing awesome tho.

>>7400370

it was about 8/10 IMO

>>7402923
Moved a few months ago to a rented apartment, the oven is shit and doesnt heat properly, like 120 degrees max and the landlord claims its not broken so refuses to fix/replace it. Yesterday the oven broke fucking up the gas supply aswell, so no hot water. Hopefully now she'll replace it. Sorry for the blog but I feel taunted by being unable to bake bread for like 4 months now.

>>7402923
Time and temperature faggot.
thank you.

>>7404112
400 bout 25 minutes

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Last loaf I baked using spent grains from brewing beer.

>>7403022
how easy is it to make bread and how long does this last you? Recipe?

So I've been wanting to make bread but I have no idea what I'm doing, how far will I get just mixing water and flour, then putting in the oven for awhile?

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Here are the loaves I just pulled out of the oven (5% cornmeal, 10% wholewheat, leavened with sourdough - will be damn tasty). Sorry for no crumbshot, I had a big dinner and it's almost bedtime, not slicing into these until breakfast time.

>>7406355
Not very far. Baking bread isn't particularly challenging - it just has an initial learning curve. If you want to fuck around with water and flour (you should add salt too tho) and make something edible with the absolute minimum of effort, I suggest you make very simple flatbreads - these can be cooked on a skillet and made in very, very small batches, much more convenient than baking anything in an oven.

>>7406017
Not who you were responding to, but op here. My loaf only took 2 hours. Only 1 rise.

>>7406391
those look great

>>7405498
das nais

>>7405522
how did it taste?

>>7406355
just do it. cos it's not so much the recipe you use, as just learning how to handle the dough which comes with experience. i made so many hopeless looking doughs when i first started, but just put them in the oven and something edible will eventually appear (eg, i added way too much water once and it was more like batter, but after just pouring it into the tin, the final bread was still totally pleasant)
you'll work out which corners you can cut (like frankly i wouldn't worry too much about kneading at all), and overall bread is forgiving as fuck, unlike cakes

>>7406391
what oven temp do you bake at?

>>7408530
This >>7405522 turned out pretty good. It used a mixture of grains from a golden ale, so it was relatively light tasting. It was definitely hearty though. Great with butter and honey.

post recipes

>>7408632
thank you
where do you access your spent beer brewing grains?

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>>7410486
I brew the beer. Here's everything from that golden ale batch, including some of the grain that went into that bread.

Could I bake bread with just flour,water,olive oil and a pinch of salt?or is something missing?and how would I do that?

>>7412534
You can bake amazing bread with just flour, water, salt and yeast. You can use just flour, water and salt if you have a week or two to make a starter.

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>>7412574
This is a sourdough I made some time ago, just flour, water and salt. Its levened with a starter that is just flour and water.

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>>7412592
A poolish preferment white with a seam in the middle for breaking it into two.

>>7412597
This is just flour, water, salt and yeast.

>>7412597
That's some pretty sexy bread, friend.
>>7412592
This too.

>>7412592
Damn, just started my first sour dough starter. Hope the finished product turns out half as good as yours.

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>>7412663
any tips on getting rid of rising air bubbles in ciabatta?
The method I use is an overnight ciabatta rise and bubbles always occur during baking even when i popped a majority of them

>>7412592
Could you give me some hints about the making process?What are some easy mistakes that I can avoid?

>>7412592
>>7412597
You go outside just to take pictures of bread held up in front of pretty desert landscapes? Looks great, by the way.

>>7402923
I didn't take a picture, but I failed my first try at baking Irish soda bread. I followed this recipe and it turned out with a thick crust, a really heavy, doughy interior, and not enough rise. Maybe I didn't shape it as thick as I should have? Overmixing?

How do I even figure out when I've mixed and kneaded the dough for this kind of bread enough? I just used a wooden spoon and my hands to do the manual work because I'm a poorfag with no stand mixer.

>>7412723
It is easy to do but a little complicated. get the book Flour, Water, Salt, Yeast by Ken Forkish. That is how I learned to make these. I downloaded in e book off of a torrent file.
Thumbnail sketch
mix flour and water let sit 30 min.
mix in salt and yeast
stretch and fold it a few times over the next hour and a half
let rise for about 12 hours
shape loaves and let proof about an hour
bake in screaming hot dutch oven or on a stone with steam.

>>7412750
Yes, this is the view out of my front yard.

here's mine for today

>>7410763


this thread has link to my.old thread too which is nice
>>7403235

>>7411613
10/10
would envy

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>>7414798
Resulting beer. The elderberries really affected the color, but they added a nice subtle flavor. Turned out to be ~9% ABV.