I baked my first loaf of bread and it's fucking amazing.

>>8487036
Be careful with that white flour homemade sourdough. I had appendicitis doing that.

>>8487078
The important thing is that you went outside of your comfort zone and tried.

>>8487078
That sucks.

I'm using organic unbleached bread flour.
Hopefully that's a bit healthier.

>>8487036
congrats!

i enjoy making things from scratch- as for bread make a lot of foccacias but nothing too difficult

>>8487078
My sourdough always turns bad. As if it doesnt grow. I think lactobacilli are proliferating instead of wild yeast.
Anyone has ann tips besides high proportion feeding
>I live in a HOT country( 30-35C) daily

>>8487093
Some milling methods get more bran oil in it than others, but it's still shit because most of the fiber is removed. White bread is candy. If you want it to be healthy, it needs to be whole wheat.

>>8487036
> It took two weeks from starting from scratch to finish.
huh

>>8487093
at 1/4-1/2 cup of wheat flour to your bread next time. that should add enough fiber.

>>8487147
It took a little over a week and a half to get the starter ready.
Then I used the starter to make a leaven and let it sit overnight.
Then I spent a day of letting gently folding and letting the dough rest for several hours, and then split it into two and formed them into balls, put them in some proofing baskets in the fridge to rise overnight.
Then today I baked them one at a time, a little over ~35 minutes each, in a dutch oven(I only have one or I could have done them at the same time).

I thought I fucked up every single step of the way because it never looked or acted like the recipe I was following said it should, but damn do they taste fucking good.

>>8487158
No, not nearly enough. Whole wheat doesn't have much. You can do 1/3 white and add a bunch of flax and it's pretty good.

>>8487186
>I baked my first loaf of bread
I don't believe you. You just wanted to start a bread thread. btw stop eating bread with butter, fatass.

>>8487102
Thanks.
Before this I had only done pizza crust and a few cakes(sorta like bread).

>>8487126
>>8487158
Now that my starter is going strong I plan on trying different things with it. I can always split it and feed one some whole wheat at some point.

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>>8487036
I JUST came here to talk about bread, thanks mate.

I actually used to bake bread a lot, but it would always come out flat. I got so discouraged that I stopped.

Now I got myself a nice cast iron pot and it's coming out SO GOOD. I just tried yeast breads so far, though, because I don't have sourdough yet. I don't want to go through trouble of making my own, since also the older sourdough the better, so I'm getting some from a gal from the internet tomorrow.

Here's the flat bread I baked a long time ago. Taste was okay, but you can see that it came out too dense and obviously it's flat as fuck. Not happy about that.

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>>8487206

That's the bread I baked today, 2/3 white flour and 1/3 semi-white rye flour. So good, moist and soft.

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>>8487211

And that's the first bread I made in the pan, just plain white flour, since I used the quick "no knead" bread recipe, which was really fast and easy. Still delicious though, and it remained soft for 3 days no problem. No idea when it would start going stale, since we ate the whole thing in 3 days.

>>8487158
>>8487191
Im not really worried about my fiber intake. I only eat bread like this as a snack. I have some high-fiber wraps that I make sandwiches out of, plus some high-fiber cereal.

>>8487193
Ok.
I wanted to start a bread thread because I was proud of not fucking it up.
The butter I use is hand-made by mennonites, and is fucking awesome too.
Plus, I've lost 35lbs in the last few months and am down to 160 since I started counting calories and exercising every morning.
I eat all the same kinds of shit I used to, but I make it myself and I make it worth eating.

>>8487186

Gib recipe. I want to try it out, now that my breads are not loli-like. Looks tasty.

>>8487227
Added bran isn't so great because toxic stuff plants absorb is most concentrated there. It's always best to eat a whole food.

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>>8487036
Hey /ck/ what kind of bread is best for baking on a Sunday and taking rolls/slices to work with me throughout the week? I need to make lunches for the week.

>>8487211
>>8487221
That looks really freaking good.
And as much as I love how good mine turned out, Im DEFINITELY going to look around for easier/quicker recipes. It's almost worth 3 days of work(not to mention all the cleanup) for 2 loaves.. but I'm not sure I'm going to be in the mood for it very often, and I want to make use of my starter as much as I can.

>>8487231
For the starter:
http://www.thekitchn.com/how-to-make-your-own-sourdough-starter-cooking-lessons-from-the-kitchn-47337

For the bread:
http://www.thekitchn.com/how-to-make-sourdough-bread-224367

She calls for all-purpose flour, but I used bread, which was likely the reason I had so much trouble. I ended up having to pour out half my starter each time and feed it with 4.5oz of flour and 4oz of water before it finally stopped throwing off hooch and smelling like moldy booze and started frothing and bubbling up and smelling fucking awesome.

When I was folding the dough it fucking rose so much it nearly overflowed my bowl, and it seemed really rubbery and gummy, which again is probably because of the flour I used. And I could not do the weird scraper move she was doing to get my ball initially formed and ended up just doing it entirely by hand.

She says to use more flour than you think you'll need in the proofing baskets to keep them from sticking, but I guess I took that too literally because I had WAY too much flour stuck to mine and after I baked them I had to scrub the burnt flour off with a wire brush, so dont be an idiot like me.

She also says to preheat your oven to 500 and bake it for 20 minutes that way before turning it down to 450, but that burned the fuck out of my first loaf and practically fused it to the bottom of my dutch oven, so on the second one, and from now on, Im just baking it at 450 the whole time.

>>8487277

what the fuck is wild yeast? whats the name in spanish?

>>8487277

It is good if you're after something easy.

The recipe is:

3 cups flour
1,5 cups lukewarm water
0,5 teaspoon dry yeast
2 teaspoons salt

Just mix everything in a bowl with a spoon, it can be lumpy, that's fine. Leave (covered with foil) for 12 hours (I left it overnight). Then heat up your oven, with the cast iron pot inside, to 470 farenheit, keep heating it for 30 minutes. In the meantime take out the dough from the bowl, put it on the counter, knead for a moment, shape a ball. The dough can seem too soft/sticky, but that's okay. Cover with plastic foil and leave for those 30 minutes the oven is being heated. When it's nice and warm take out the pot, drop the bread inside, slice it with a razor, bake with the lid on for about 20 minutes. Then take the lid off, lower the temperature a bit, bake for another 15 minutes untill it's golden brown. That's it.

It will be my go-to recipe when I'm too lazy for anything else. It probably doesn't taste as good as the sourdoughs, since I love that slightly acidic taste, but it's still nice.


>For many of us home bakers, making a good loaf of sourdough bread feels like striving for the World Cup or an Olympic gold medal.

Yeah, that sounds familiar. Thanks senpai, will try it! Tbh her bread also looks a bit burnt on the bottom, so that temperature thing is probably a good idea.

>>8487302

Wild yeast = what fuels the sourdough. Just the stuff that's in the air, and not the yeast you buy in the shops.

>>8487307
My starter seems way more active than hers was(or at least it was before I finally put it in the fridge, hoping it holds up well), so I may try and adapt this substituting my starter.

And yeah, the bottom is like charcoal and impossible to slice through, a good sized chunk got left behind stuck to the pot and I had to chisel it off with my spatula. I have to force my knife to crack through it at the bottom for a slice.. but it actually still tastes amazing. The bottom of the second loaf looks a lot better though.

Oh, and she also says to do it on the bottom rack, but then shows hers on the second to bottom rack with some baking slab on the bottom. Not sure what that's about, but next time I'm trying them on second rack.

>>8487227
> I've lost 35lbs in the last few months
That's impressive. So you're a liar and a fat-ass.

>>8487345

>some baking slab on the bottom

That's a pizza stone, maybe she was heating it up for a pizza or something. I tried using a pizza stone for bread baking but never got any good results. Cast iron pots all the way, love them.

I kinda regret buying a small one, but I think I can just lend a bigger one from my parents if I ever want to make a huge loaf. Then again, making smaller ones more often will give me fresher bread.

>>8487376
Yeah, my parents got me mine for christmas a few years back. I was actually a little disappointed because I wanted a regular sized one and they got me a huge one (they were on sale apparently). I'm really glad they did now.

Though my oven temp is off and when I preheated it to 500, it went up to 550 and I'm guessing the plastic knob on the lid wasnt rated for that high of a temp because it cracked a bit and started making popping noises and filled the house with a burning plastic odor.. so that's great... probably should replace it before next time.

>>8487402

Yeah. Or just fuck it and unscrew it, unless it's impossible to take the lid off without it.

>>8487307
>Wild yeast = what fuels the sourdough. Just the stuff that's in the air, and not the yeast you buy in the shops.

so its like normal dough but you leave it rot in the open?

>>8487414
It is. It fits snuggly and has no lip. I'm just going to try and find a regular metal one.

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Pizza oven sourdough guy here...

>two year old sourdough starter

Still have to tweak a little for temps in a woodfired oven, but the crumb was amazing.

>>8487428
To add, woodfired ovens are no joke, dome temps can fuck up your crust

>>8487428

Haha, wow, that black crust. I'm sorry man. The inside looks really awesome though!

>>8487421

Not rot, you idiot. If it rots it's spoiled and you throw it away.

>>8487428
Inside looks good. I'd probably try and scrub the outside with a wire brush to get the black off.. but then I'm not sure there would be any crust left..

>>8487440
>Not rot, you idiot.
then tell me how its done.

is it normal dough that you leave fermenting at room temp for a whole day?

>>8487534

You mix flour with water. Wild yeast that are everywhere begin the process of fermentation. It takes more time, but it happens. And those wild yeast are better than normal yeast that you would find in the shop, add to the water&flour mixture, to, guess what, ferment it.

However, fermentation =/= rotting. Rotting is done by bacteria.

If your sourdough (flour&water being fermented by wild yeast) gets bacteria it gets black, mouldy and foul-smelling. Meaning it's dead and you throw it out.

>>8487534

https://en.wikipedia.org/wiki/Sourdough

>>8487546
ty.

>>8487546
The sour comes from lacto bacteria. The bubbles come from yeast that can survive the acid environment. Black is mold. Bacteria and yeast are often already in the flour, especially whole wheat. I leave mine covered the whole time and it starts.

>>8487451
Do you have a clean wire brush dedicated to scrubbing the ash and soot off your food?

>>8487558

That's right, forgot about the lacto bacteria. Yep.

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>>8487560
Ha, no.
But I bought a cheap grill brush with a scraper that I use in the kitchen for all sorts of things. It's really handy.

>>8487221
looks fantastic good work

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Made this during christmas. I also made a lemon icing that goes over it. Pretty great

>>8487835
That looks awesome.
And I love anything sweet and lemon flavored.

>>8487345
They keep extremely well in the fridge. I don't bake as much bread anymore because it's just me and I would get fat off of constantly eating bread, but I've had my starter several years now. It's in a glass bowl and I drain off the alcohol and feed it every 2-3 weeks. If I'm going to use it, I take it out and feed it for about two days on the countertop and it'll be going crazy again.

>>8487835
Same. Sweet lemony things are hngggg.

Breadthread, don't die on me.

>>8489229
OP here.
I had it for breakfast and dinner last night and I just cut off another slice and had it for breakfast again. At this rate I'll have both loaves eaten by monday. It's very filling though.

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>>8489294

I'm the other bread baking anon. Had a huge slice for breakfast, too. Then I stepped on the scale and holy shit, I need to stop baking so much bread, because then I end up eating only that.

Anyone have a good and simple bread recipe that isnt sourdough?

>>8489453
Yeah. I estimated how many calories are in each loaf, and am using my food scale so I can estimate how many are in each slice. I'm trying to keep them around 150-200 calories each, with butter, so I'm slicing them on the thin side, and measuring out my butter as well. That's why yesterday I pretty much ate only bread... today seems to be going the same way...

it's not as bad as back when I used to make german cheesecakes and poundcakes every week. "I'll take some of it to my coworkers", I always told myself... never happened.

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Been making some sex ass sandwiches with handmade bread recently.

Bit sloppy but I enjoy it.

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Here are two shitty little whitebread loaves I made a few weeks ago. My sourdough starter also got "ready" this week so I'll have pics tomorrow morningish

>>8487036
post recipe/yeast growing procedure plz. planning on doing this very soon.

>>8489749
Just Google sourdough starter. Go get started right now because it may take a while. I used the King Arthur guide/recipe that said 5 days, but it took 2 weeks like OP's did

>>8489527

I gave a recipe without sourdough here

>>8487307

which was for this bread

>>8487221


>>8489694
Mmmm. I'm not from USA, but I've been seeing leftover turkey sandwiches everywhere after Thanksgiving, so I baked a huge turkey breast just to be able to make myself a turkey sandwich.

>>8489728
That crust looks lovely.

>>8487036
>those large, fluffy bubbles
>that thin, dark crust
>browned bottom
Fuck you OP.
Fuck you and your obviously better setup.

>>8489749
Take an apple.
Mix rye flour and some water, then grate the apple into it.
Room temp, keep it covered, stir on occasion, feed it small amounts every day or so, for about a week. Or until you determine that it's grown enough.
That's how I made mine originally. Transitioned to using regular flour though, using the same sourdough.

>>8489818
10/10

get a load of this new faggot

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>>8489818
>trying to shill your own thread

>>8489694
>>8489728

both look tasty

>>8489749
I already did, >>8487277

>>8489808
I used two bowls, a cheap silicone spatula, a cheap digital scale from walmart, plastic wrap, a dutch oven, cheap dish towels from walmart, two old colanders, and a crappy old oven that never get's the temp right.

You could probably make this bread in a cabin in the woods.
I just followed the directions as best I could. I've been bored and wanted a challenge.

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>>8490219
>followed the directions as best I could

That's bread making for you. Pic was my first sourdough. I've improved some but, but it's never enough.

>>8490300
>it's never enough.

get a bread pan. To keep it from sticking, oil the pan and sprinkle cornmeal on it.

I've made like four or five attempts at getting a starter going and they fail every single time. I have no idea what I'm doing wrong, is it possible there just not enough yeast in my house or too much of some other bacteria?

>>8490341
I used thefreshloaf.com starter method in their most bookmarked section using organic rye and semolina along with fresh squeezed orange juice. Although /ck/ rags about the idea of organic, minimal chemical interference becomes important for culturing the wild critters.

Mine started going full bore in 3 days.

>>8490357
For the first 4ish days or so my starters all do pretty well but after that they kind of stagnate, very little to no bubble development but a lot of that liquidy by product. Even when I would continue to feed it the yeast never got bubbly enough to float in water.

I'm trying again right now using the pineapple juice trick with half whole wheat and half white flour, sitting at day 2 at the moment, but it's been way too cold to really tell if its working so soon. The sour, yeasty smell is definitely there though.

>>8490341
m8 just take a tupperware container, add 100 hydration dough, and mix in some active dry yeast. there's your starter. my starter is about 1 year old. When I'm not using it, it sits in the fridge, when I want to make bread I take it out, mix in some whole wheat flour and water, and leave it overnight to ferment...

>>8490434
Are those dry commercial yeasts and naturally cultured yeast the same thing? I wanted to try the traditional way but if this attempt fails I'll just do that.

>>8490403
If it starts looking watery, try going to a 60/40 or even 70/30 flour/liquid ratio.

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>>8489694
You don't make a sandwich you build a sandwich u fail at life hahahaha

I have a full glass of wine in my hand and a loaf of homemade bread in the oven.

Life is good.

>>8490403
OP here. That's exactly how mine was too. It started REALLY strong, then suddenly around the 3rd-4th day throwing off hooch (the liquid) and looking really weird, at first I poured the top off and kept going but nothing changed, so I looked online for ideas (and to make sure it hadn't gone bad because I was really worried it was going moldy or something) and read that it does that when it runs out of food/flour. So then I poured like half of it out and increased my flour like >>8490468 said, and it started doing better and better, and I eventually found the right mix so that after a few days it was going so strong, even after continuing to pour half out it would expand and froth up to the point it nearly overflowed the large bowl I had it in.

Just pour that shit off and keep fucking around with it till you make it happy. I think it's only a failure if it gets moldy.

>>8490443
Using ady will get you started. After a week or so, the yeast will evolve/be replaced by/mate with local yeast. but you can use it immediately if you want.

It takes 3-5 hours, depending on the temp, for my yeast to rise the dough, so it is definitely no longer commercial yeast.

>>8490219
>You could probably make this bread in a cabin in the woods.
Then you can imagine my setup.

>>8489694
>>8489728
what kind of bread is that and how do I make it

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Stovetop master race

>>8487036
I make soda bread a bunch because I'm tired of my starter going rancid.

>>8487036
LOOKS LIKE SHIT HONESTLY.

>>8487123
Don't live in a hot country

How the fuck do you guys bake anything?

Even following a recipe to a T, baking stresses me out so fucking much and if anything breaks my focus i get fucking pissed. Any other cooking method is fine but once i have to bake something like bread or cake or pie i just get so focused and stressed out. I dont know why it happens

>>8491879
it's stressful because flour gets everywhere and it's messy.

having the right tools and techniques reduces stress immensely.

I use a bread machine to knead the dough. this eliminates a lot of the mess associated with forming the dough. and it allows you to experiment with dough hydration without making a mess.

>>8490894
Plain ol bread.

Unbleached flour
Stick of butter
Two eggs
Salt
Yeast
Sugar
Water

Preddy easy bother

>>8491879

I don't know how to help you, it's exactly the opposite for me. The only thing that is kinda stresfull for me was handling the highly hydrated dough, since I suck at making it not stick to my hands and that's annoying. But other than that I love baking and it relaxes me like nothing else.

For christmas I always bake gingerbread cookies for the whole family, using 4kgs of flour, and it's taking me ages to roll it, cut them out and bake them. And I love it.

Just...stop trying so hard? Maybe try recipes that are idiot-proof, like muffins or brownies? They usually come out all right even if you mess up.

>>8491923

>stick of butter
>two eggs

that's not plain tho. Plain is just water, flour, salt and yeast/sourdough. I think.


Just got my sourdough from the girl I mentioned earlier! Fed it flour and water, waiting for it to get bubbly.


The only thing I don't like about sourdough is that it attracts fruit flies, and I've been trying to get rid of them for days. Little spawns of satan. Made me keep all my fruit and veggies in the fridge, hate that.

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>>8491952

Forgot pic.

>>8491879
One of my earliest jobs was working as a cook in a dive bar/grill downtown in my city that was EXTREMELY popular, to the point lines would form out the door every lunch and they even set up a stage out back to have B-list bands come and play to where the entire back lot and restaraunt were packed to the brim until 2am, and the owners were cheap (scary as fuck) bastards (with mob connections) who only kept 2 cooks and 1 prep person working the entire time (god help you if you ever fucked anything up or pissed off a customer), there were times where my stress level got so high I felt like I was going to pass out, or start attacking the customers/waitresses and running screaming into the night (I would have quit sooner but I was legit afraid they would kill me).

After a year and a half of that crazy shit, cooking for myself in my own kitchen is the least stressful thing imaginable. It actually reduces my stress.

>>8491962
Oh, and I forgot to mention that the entire kitchen was open to the rest of the restaurant so the customers could sit at the bar and stare at you the entire time. And they would constantly make suggestions on how to cook their order, or yell angrily at you if they didn't think their order was being made fast enough.
The owners would usually take turns sitting there too watching you, and they would even join in with the customers, never once considering that they might help out a bit.

Fun times.

>>8491893
>>8491952
>>8491962

Even baking fucking chocolate cookies puts me on edge for some reason. I think its autism or just a weird tick i have

>>8492003

Then just don't do it. Cooking should be fun. Don't force yourself.

>>8491978
Wow. Thats fucked. I hope you got paid well for that at least

>>8492003
do you drink a lot of caffeine?
back when I drank soda all the time, anything that required even a little concentration stressed me out

>>8492005
Oh cooking is fine, just not baking. I love cooking dinners and making lunches and stuff.

I feel worse about fucking up baking than i do fucking up like a steak or something

>>8492006
$8.50 an hour. It was like 10 years ago and I don't live in a state that's very big on "workers rights" or anything, so it was almost decent compared to what I'd get working at similar places in the area.
I took a whole dollar/hour pay cut for the job I went to after that, but it was worth it. My first day everyone was just sitting around the kitchen bored and not doing anything. It freaked me the fuck out because I was so used to, "If you have time to lean, you have time to clean... or I'll fucking kill you."

>>8492011
I meant that doing anything in the kitchen should be fun and pleasant, so should be baking. If it stresses you out to this point then just fuck it and don't do it.

Why do you even feel that pressure? I mean, baking is pretty cheap, if you fuck up you can just throw it out.

Buy yourself a chocolate cake and then try baking something cheap. If you fuck up just throw it out and eat the chocolate cake.

>>8492003
>Even baking fucking chocolate cookies puts me on edge for some reason. I think its autism or just a weird tick i have

Spending hours every day sitting at a computer is the source of this anxiety. It's not really your fault, and you can fix it by limiting computer time.

>>8487123
do your kneading in a air conditioned room.

[spoiler]i also live in a hot country and cant bake with anything that requires butter ;_;[/spoiler]

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>>8491957

Niiiice.

>>8491123
Nice

All right OP, the acquired sourdough looks strong, so I'll probably try the recipe you gave. Fingers crossed.

I'll probably make two loaves, but I have no idea what I will do with the second one.

>>8492679
>I'll probably make two loaves, but I have no idea what I will do with the second one.

slice it up, put it in a freezer bag, and freeze it.

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Finished this large brioche today. Pretty nice.

>>8490572
>mate with

An asexual single celled fungus is gonna fuck just for your bread?

>>8492857
My freezer is full, famalam. I'm sure I'll figure out what to do with it. I might just give the extra loaf to someone.

>>8492366
lookin good

>>8492862
looks fancy

>>8492679
>>8492917
The recipe makes two loaves.
I'd suggest just eating a ton of bread for a few days and hiding your scale/covering your mirrors.

I really enjoy making bread, I find it strangely therapeutic, like a lot of cooking.

You can just put some time to one side and just do something so simple but so damn satisfying at the same time, something human beings have been doing every day for over 10'000 years.

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>>8492930

Out of the question. I'm devoted to eating healthy [spoiler]since yesterday, lol.[/spoiler]

I felt like having ramen today and instead of making the packaged thing I made myself broth and homemade the whole thing. That's how devoted I am.

[spoiler]I'm hoping my so will just eat most of the bread.[/spoiler]

>>8492943
Looks good, and reminds me of that Korean movie "Castaway on the Moon" where a guy trapped on an island finds a noodle spice packet and ends up farming wheat(i think) and literally making the noodles from scratch.
Good luck with eating healthy. It's definitely worth it. I know I feel SOO MUCH BETTER since I finally stopped eating junk food all the time.

Lucky SO though.

>>8492975

Yeah, I was eating pretty healthy, loved it, and then I just let myself go past year. SO is to blame, it's not a meme that people in happy relationships get fat together.

Spoilers don't work on ck? Fuck. Never noticed.

Also, is that the movie where a guy calls fish sellfish for not letting him be caught? I saw a gif like that. Is that movie any good?

>>8492975
>castaway on the moon

That's a fucking great movie. It's part of that korean wave of real artists producing multi-level movies in the manner of Tarantino or the Coen brothers.

The scene when the girl sends a delivery order for jajyangmyeong to him stuck in the middle of the Han river is hilarious. Highly recommend and have a bowl of jajyangmyeong ready, because you'll be hungry for it.

>>8492982
I watched it years ago, so I don't remember all of it. But I remembered I really liked it. It's definitely worth watching.

>>8493084
The part I remember the most was the ending. When she just stops running after all that build up I almost ripped my couch cushions apart and screamed at my tv.

>>8491199
fuck you, OPs loaf is lovely and you're not

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>>8492366

Leaven has risen nicely through the night, I was to lazy to do the teaspoon floating test, but I dumped the whole thing into water and it was floating, so I'm guessing I'm good.

Mixed in the flour and leaving it for the autolyze. I substituted 100 grams of plain flour with 100 grams of rye flour, because I just love the taste, and then, remembering that rye dough comes out superloose, added additional 30g of white flour. This was probably a bit of a mistake, since my pre-autolyze dough came out a bit stiffer than the picture on the blog. But I'll add the salty water in a couple hours and see what the dough looks like, if it's still a bit too stiff I'll add a bit more water then.

Making bread is so comfy.

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Ah, good.
A bread thread.
I've made some recently, pic related. The crust is very hard, but the insides are soft and kinda spongey.
Forgive it's abhorrent look, it looked a lot better without the cornmeal garnish but I love cornmeal so.

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>>8494658

Just as I thought, the dough got softer after the autolyze, so I just added the salty water. Folded it once, now I'll go through the process of folding it every 30 minutes.

Hm, the dough still looks less sticky than the one on the blog. But this might be because the bowl she's using is smaller and taller? I don't know. We'll see.

OP, if you see this, let me know if anything I'm doing is resembling what you had at this point.

>>8494813
hard crust best crust

>>8487211
That looks really fucking good, do you have a link to the recipe or instructions if you made it yourself?

>>8495043

I posted the recipe here:

>>8487307

The difference I made was using 2 cups regular white flour and 1 cup light rye flour. In Poland we use numbers for the flour grade, not sure how that works in different countries, but I used a type 720 for the rye and 550 for the plain flour.

>>8487123
That's why, you gotta keep the temp down so the lacobacilli don't outcompete the yeast.

>>8487186
If anyone has a good at least half whole wheat sourdough recipe I'd be eternally grateful. That shit always gets sluggish and flat on me.

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>>8495095
Seconding that.


4 folds later. I was wondering if this even makes any difference, but, to my suprise, it does. Compared the pictures and got pleasantly suprised. Two more folds.

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>>8495095
100% flour (50% whole hard red winter wheat, 50% white bread flour)
60% water
20% sourdough
2.6% salt

>>8494888
>>8495296

Yours looks better than mine did. Mine started out a mess that was really difficult to fold, and got smoother as I went, but it kept rising larger and larger every time with giant bubbles. When I got to the part where you cut it in half the balls were both huge and didn't end up rising very much more even though I let them rise overnight in the fridge, which was a good thing because if they had they wouldn't have fit in my dutch oven.

>>8495642
Mine doesn't seem to puff up that much. Not sure if that's a good thing. Hmm. But maybe it'll just grow bigger while baking? We'll see.

That process has so many steps and 20-30 minute breaks, though. I just left it to rest for the 45 minutes after the folding. So I still have to divide it and shape it, then leave it again for 30 minutes, then shape again, leave for 3-4 hours, then baking which will probably take another 2 hours for both of the loaves. I'll end up baking them around 2-3am, I think. Which is okay, but still, that took a whole day of care and preparing the leaven the day before.


Compared to my "mix in a bowl, forget about it for 12 hours, shape the bread and bake"...yeah.


But I'm enjoying the process.

>>8495673
Hope you have more luck shaping them than I did. It was a struggle.
I let mine go overnight in the fridge mainly because I wanted a break, and then baked them when I woke up the next day. It's definitely a challenge, and not something I think I'll be up for very often.

>>8495673
Also, I don't have a pastry scraper, so I'll improvise something.

>>8495683

I don't really think I'll have the time to bake them after an overnight rise, so I'll just do it today. At least we'll compare the results.

What were your problems with shaping?

>>8495689
mine was so puffed up and gummy that the scraper was useless. Trying that weird move she describes just made it flop around on my table, it wouldn't shape into balls. I just had to use my hands and smash the cut sides, which looked like sliced up foam rubber, closed in a way that made it resemble a ball shape, and flop the smooth side on top and letting it "rest" that way. when I put them in the baskets I had to pinch the bottoms closed really hard again, because it just kept wanting to flop back open. But they turned out ok after being left overnight.

Pretty sure that trouble was all due to using bread flour, which has more gluten. But it's worth it to me because I love my sourdough to be a bit chewy, and this is perfect.

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>>8495738

I like chewy sourdought too. Might want to try it again with the flour you're describing.


I feel like my dough is dry af compared to hers. Sprinkled it lightly with flour and then I improvised cutting out this "scraper" out of an ice cream box cover, but then I just ended up cutting it with a knife and shaping it with my hands, rolling the dough under its own bottom, which was much easier.

20 minutes of waiting again, uh.

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>>8495770

That's what I ended up with. Doesn't look bad.

>>8495770
I still think it looks better than mine. At this point I was thinking I had seriously fucked up, but was like, "After all this work, I might as well keep going."

And yeah, this dough really does get tired easily. Lazy bastard.

>>8495775
Looks so much better than mine. Mine looked like humongous wads of chewed gum.

>>8495779

I asked my USA friend why is bread like that labeled as "artisan", like, what's artistic about it? And he said that it's just used to describe the amount of effort that goes into the process of making it.


This bread artisan af

>>8495784
No shit. I feel like I could/should open a bakery after this.
But just two loaves a week, I don't want to overwork myself.

>>8495793

150$ each, to make it worth your while.

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>>8495775

All right. Shaped them, which, I felt, didn't make much difference. Did the upside down folding thing, then pinched the middle to make it stick, because it wouldn't otherwise.

I can see and feel airy bubbles right under the surface, which is fun.

SEE YOU IN 4 FUCKING HOURS

>>8495910
They look perfect.
See you then, or maybe tomorrow depending on how my night goes.

GOOD LUCK.

And especially good luck getting the damn things out of the pans. I had to slowly try and pry them off using like 4 different spatulas, ended up melting the handle of one and then the spatula head part just popped off and I had to pull it out with pliers. Fun fun fun!

>>8487036
looks awesome, never was able to make a big loaf like that consistently, always a bit too dense, only smaller ones

>>8495947

Lol, I have a wooden spatula so I'll try using that, but man, why didn't you just try flipping the pot upside down?

I'm more worried about putting them in the pot, it's kinda small so I either have to drop them, or I risk burning myself.

>>8495958
Thanks. I thought these would be smaller, but they just kept expanding.

>>8495959
It was burnt/fused to the bottom. I had it on the side and it just sat there, mocking me. Even after wedging it off, a big chunk still stayed behind that I had to chisel off. The main problem with the spatulas was finding one that would fit down the sides and underneath the loaf.

I was worried about getting them in too, since the pot was so damn hot, but I was pleasantly surprised that they both just plopped right in out of the baskets perfectly.

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My first sourdough. Was having trouble with dense bread and kind of figured I wasn't kneading enough. Kneaded the shit out of this for at least 20 minutes. It's fluffy and chewy. Fucking fantastic

>>8496031
Wow, that looks superfluffy! Nice.

>>8495984

Ah, right, the burnt. Hope that doesn't happen to me. We'll see.

Mine still don't seem to rise that much. Boo.

>>8496591

Here goes nothing. First one is in the oven. Plopped it right from the bowl with cloth, I think it made it deflate a little bit. We'll see.

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Thinking about getting these. Can you suggest a better knife set for similar price?

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>>8496848

Well, that's how the first one looks like. I'm not impressed. You can see how it's not risen judging by the cuts. It might still end up being tasty, but so far, eh.

I think it's because the dough might've been too thick afterall.

Second one is going it.

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>>8497001

All right, well that's the result. The first bread cooled down by the time the second one was done, so I cut into it.

The texture is suprisingly nice - very light, spongy and the crust is very crunchy. I actually decided I don't want it that dark, so the second bread is a bit lighter.

The taste is lovely, slightly acidic and really nice.

None of them got burnt on the bottom or something, came out of the pot no problem. But yeah, the 500 for 20 minutes and then another 30 minutes in 450 is bullshit, I think I ended up baking them for 20 + 15 in 450 and that was enough.

Frankly, for that amount of work, I'm really underwhelmed. I mean, I still like my supersimple no knead bread the same.

BUT.

I didn't follow the recipe to the t, like I added a bit of rye flour, so maybe if I didn't and let it rise in the fridge overnight it would be like the one on her blog.

That's all folks!

This thread deserves to live. Post more bread!

>>8487036
>Anyone else enjoy making things from scratch? Bread or otherwise...

nah I just like fast food

>>8487036
Tortillas made with lard. Fucking amazing. Guatamalen neighbor gave me some refried beans cheese and cream. I made some tortillas and sausages for breakfast fucking amazing.

I primarily do quick breads or overnight leaved breads along with cookies or cake.

>>8497196
that looks so fucking good. fluffy middle, crispy edges. you probably don't even have to toast it, just eat it with some artichokes or milano salam.
We have a bakery, sometimes it has the same bread, i can eat a whole loaf in a sitting. Good job anon, ya destory that fucker, the taste fades after 2-3 days so eat em fast.

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>>8489694
My recent dinner

>>8497001
>>8497196
I think they look great. I'm sure the difference is just in the flour used. But now you see what I mean about how they're not exactly worth the effort unless you just want a challenge. I'm holding onto the link to the recipe but Im going to try out a few different ones before I go back to it.

>>8498126

I made tortillas once, they ended up SO FRIGGEN THICK... they were absolutely delicious though.

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>>8489453

>bread makes you fat

Yeah, so can fucking asparagus.

>>8498261
kys my dude XD

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>>8499209

Nah, my thyroid is fucked so carbs make me fat EXTRA fast.

>>8498225
>>8498853

The inside part of the bread had a bit bigger holes, too. SO ended up almost finishing the first loaf today, so it looks like I was too quick freezing the other one, lol.

He still says the 12 hour no-knead one is better, but that's probably because he likes regular yeast bread more.

I'm glad he's eating is so fast, because I really want to try this type next.

I'll have to bake it in a silicone mould though, which is a bummer.

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>>8490474
>all that fucking lettuce

fuck off with that shit

>>8487123
I've also had lacto issues, the best tip I've come across is to use pineapple juice in place of water for the fist mixing. After that do all of your feedings with water. The pineapple juice helps the good yeast get established. After about 4-5 feedings the pineapple juice is basically gone.

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bread?

https://www.youtube.com/watch?v=jrL56-TZhQ0

>>8501603
Get a baking stone my friend. It will definitely help your crust issues.

last bread I made
>mix flour with salt
>mix some lukewarm water with sugar then add yeast
>add flour mix, olive oil, milk and water (for 500g flour, 250ml liquid in total)
>knead then let it rest

problem was that it turned out quite hard, so I don't know if I didn't let it rest long enough, or too much liquid escaped during the baking process.

what should I use to bake the bread in?