I'm making bread.

>>8946442

omg. omg. omg. omg.

milling his/her own wheat....

omg. omg. omg. omg.


Could op be the chosen one that the tomes have spoken of? Is the time of purification upon us brethren!?!?!

>>8946442

Is that a specific attachment or just the meat grinder?

>>8946442
If you didn't farm that wheat yourself you may as well just go buy some wonderbread.

>>8946442
>NIN mill
what

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>>8946458
its for grain only. this is the one for meat

>>8946470
i use organic non gmo wheat. its hard to find whole wheat bread in the store

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>>8946458
>or just the meat grinder

Doubt it. It looks very much like a grain mill, even a hand one. With a meat grinder the output is usually the front not bottom.

>>8946496
In your opinion is it worth it to get that attachment and grind your own wheat?

I keep a starter going and bake often, its my hobby, but i can get access to organic flours at farmers markets.... is it worth it to grind your own? I actually know where to buy organic ground whole wheat.. but have no idea where i would buy unground wheat...

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>>8946511
i think its totally worth it.

360g water
10 g yeast
480 g wheat
8g salt
15 g sugar

>>8946488

bow down before the mill you serve

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>>8946523

75% hydration...

Now zings are gettink interestink, ja?

What kind of yeast?

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>>8946470
>If you didn't farm that wheat yourself
Fear not

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>>8946535
um. normal yeast. not rapid rise. i bought a huge thing of it before

>>8946442
Neat. Can't wait to see more.

>>8946508

I had no idea they made a grain mill for these things.

I got a kitchenaid from the g/fs mom, but we're moving in a month so im not cracking it open just to repack it all up in 3 weeks.

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>>8946547
>um. normal yeast.

That's cool man. No judgement. You are rocking out so far and I'm super happy to have one less mcchicken thread in these dark times...

but... your next project should be to start a wild yeast starter and bake with it. it takes about a week or two and produces breads with very distinct and wonderful flavors that I haven't found another way to replicate.

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now to let it rise in the oven set at 110f

>>8946560
ive made sourdough starter before. thank you

>>8946557
they are good for small amounts. the machine gets hot.

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>>8946567

Oh... a pullman loaf pan...

I was not prepared for things to get this kinky this quick.

>>8946458
the meat grinder is great for making world class burgers
>>8943056

>>8946572

We had one at work, they thing got so hot you could burn yourself if you we're careful. Damn thing mixed it self apart, but to be fair we were mixing cheese in it, which is pretty nuts even for a robocoup.

Damned if it isnt still working, though now it tends to walk around.

>>8946604
i think il just look for another one used cheap as a backup. keep the attachment on it

>>8946616

I find them at thrift stores occasionally. They are prices accordingly but still a bargain. I can't wait to move and have a full kitchen at my disposal. I'm gonna get the pasta attachment and eat like a fucking king!

Not to hijack a wonderful thread or anything.. but i have the pasta attachment.. and it doesn't seem to cut my pasta correctly. it cuts like.. every other piece. So I end up with wide pasta with a crimp in the middle where it didn't cut - and the cuts that do work are still not that great.

the machine doesn't look broken, but i have a feeling i got a defective one... the roller attachment for making thin sheets still works really well - its just the cutting attachment for tagliatelle and linguine doesn't work....

>>8946646
you mean the metal roller one? not the extruder one?

i wanna get one too kinda.

feel free to talk. im waiting for the bread to rise anyway

>>8946646

I have my grandmas old hand crank which works very well, I just figured that a kitchenaid roller would be even easier. I guess I'll save my money.

Any other dope attachments I can buy for this bad boy?

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>>8946658
>you mean the metal roller one?

Yeah. This one. I'm pretty sure its defective. I need to call their customer service or something.

>>8946696
i buy everything at kohls. you can return anytime if it breaks. or for no reason

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>>8946696
Maybe I'm trippin... I just fed some paper in it and it did this.... Seems like itd work on dough. Maybe it was the other attachment or maybe my dough was too wet. I'll have to try again.

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>>8946704
yeah.. Here's the other... That seems to work fine too. I'll have to try it again. Maybe I was being stupid.

>>8946705

Was your pasta dough a weird recipe? Whole wheat or something?

>>8946724

no.. it was pretty standard 50/50 flour and semolina

I just watched these 2 videos and my pasta came out more like the first video where the noodles seemed to bunch up in pairs.

https://www.youtube.com/watch?v=2aife3gOEYo

This second video seems to have success...

https://www.youtube.com/watch?v=2DM0jSDfkg4


I think the difference is that in the second video the lady rolls her dough out pretty thin (setting 5 out of 8) I have never gone past 7 because that is just about see through. And when I made pasta I don't remember if I rolled it out at all.. i might have just been feeding a ball in - it was a couple years ago and i really just don't remember. I'll have to try rolling the dough out first to see if it works better.

>>8946741

The first vid makes the pasta looks thick as a black girls ass. I'd roll it out thinner, but i cant be sure unless I was there to see and feel it first hand.

>>8946741

OH HOLY SHIT THERE IS AN INSTRUCTION BOOK IN THE BOX!!!!

I swear I looked for one before and never found it.

This book specifies that dough should be rolled out to setting 4 or 5 before the cutters are used...

So the girl in that first video that is using setting 1 or 2 is just doing it all wrong.

I'm a doofus. I'll have to try it again soon. I am way better at making pasta dough now anyway.

>>8946442
eyem diggin dat nine inch nails stickuh

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>>8946762
i hate NIN remixes tho

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>>8946762
I want some cool stickers too...

lols.. google search for "stickers for kitchenaide mixer"

This feels middle-class fancy af

>>8946768
More like lower-middle class.

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>>8946772

lik dis if you cri evrytime

>>8946776
Okay, that one is mom tier as fuck and is okay.

>>8946768

some fag on /o/ makes WAT stickers and shit, I bet someone here can whip up some co/ck/ decals for our fridges and mixers pretty easy. I'd rock some.

>>8946777

$7.00 on etsy

It's cute but I don't need it. I just have to keep telling myself that. "You don't need it. You don't need it."

>>8946523
Lol I have that exact same scale. Don't use it for food though lel.

>>8946790
why? i got it for $3 at a thrift store

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>>8946797
>thrift
>thrift
>poppin tags

lols. NIN mixer dude is secretly macklemore. I didn't realize NIN was an influence in his music but it all makes sense now.

>>8946797

Did you also pick up the broil king at a thrift store? What is that other thing in the top left with the green and red lights in >>8946442 ?

Small kitchen tour of other thrift bounty?

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>>8946807
>>8946807
trent sucks now anyway. fuck him.

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>>8946818
>>8946818
i paid full price for the broil king. its a pos. would not buy again

>>8946825
>i paid full price for the broil king. its a pos. would not buy again

This does not surprise me. i was looking at them on amazon and thought that even if it worked well, it seemed expensive. It has a sort of nice commercial look to it though.

>>8946825

I have that same rice cooker. I found it after the local university's grad student population moved out. Fucking faggot never even took it out of the box.

A healthy mix of the rich and ignorant.

>>8946496
>its hard to find whole wheat bread in the store

>He doesn't shop at Whole Foods

>>8946832
there are 3 thin pieces of metal holding up the burner. if you dont adjust it before you put something on it the burner can slip down.
overall it works well. but i was expecting more

>>8946496
>he thinks gmos are bad

hahahahahahahahahhahaha

>>8946841
no. i dont. i hate whole foods.
plus i like to know exactly what is going in my food

So I'll be baking my first sourdough tomorrow. I'm using Tartine's recipe but to be honest everything to this point has been winged. I'm just going for a high hydration dough with a good gluten structure and hopefully that gives me an edible end product. I'm ready for dense raw failure though.

So here's my question, I don't have a CI cooker like the recipe asked for nor do I have a dutch oven. I'm thinking of using my CI pan and a CI wok as the "lid". They obviously won't provide a sealed environment but I'm wondering if it'll make any difference at all compared to just using a tray. Any advice?

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guess i need to increase the recipe a bit. looks like this is all imma get

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Well, it's been fun but I'm an east /ck/oast kinda guy.

OP, you have brought balance and quality so far. I look forward to updates in the morning.

>>8946766
remixes in general suck

>>8946857
>I don't have a CI cooker like the recipe asked for nor do I have a dutch oven. I'm thinking of using my CI pan and a CI wok as the "lid". They obviously won't provide a sealed environment but I'm wondering if it'll make any difference at all compared to just using a tray. Any advice?

I am in the same boat and I have tried baking on stones using a turkey pan as a lid to keep steam in, and also baking in a cast iron pan with a larger (not well sealed) lid.

I was baking at lower temps of 375, and it did not make a difference.

Maybe if would work if you used a higher temperature.

So far, the only way for me to get any real height on a dough is for me to use a pan like OP is using. My breads are well developed and light, they just don't oven spring. The next loaf that I make will be baked in a well preheated oven at super high temps. I am hoping it will make a difference.

>>8946870

Two thumbs way way up.

>>8946870
nice kivhen

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>>8946879
all i care about is functionality

>>8946877
>The next loaf that I make will be baked in a well preheated oven at super high temps. I am hoping it will make a difference.

I say this because I bake my pizzas on a stone at 550 and I get crazy oven spring in the crust...

I'm just afraid of that burnt blackened crust at the bottom that a lot of home made tartine loafs get because they are cooked on scorching hot CI. But they do spring...

>>8946870
Now show us the stove you filthy whore!

>>8946870
>>8946882
>functionality

Those pictures say 1000 words each. And over half of them are synonyms for "functionality."

Very nice.

>>8946877
Hmm. Interesting. From what I understand the oven spring is dependent on the hydration and how you fold the dough. And you gotta have higher temps my man. The steam is just to get a good crust. The CI provides high radiant heat in the absence of which you should go higher with the temps.

That said I'm the guy you replied to and have never made sourdough so I could be talking out of my ass.

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>>8946884
i dont have a stove. just an induction burner and a normal resistance burner. and a countertop oven

>>8946870
>>8946825

Damn, your setup is sick. Props OP

>>8946890
ty

none of you autists have asked why i have 2 freezers and no fridge

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This thread is so good its beyond bookmark. Im pinning a live tile.

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>>8946906

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and we all need a fry cutter on the wall

>>8946470
If you didn't conquer the farmland yourself you're just phoning it in, I'm so sick of these "artisan" bread makers who just inherit or buy fertile fields.

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and spices and utensils near the cooktop.
i never understood why people keep silverware in a drawer.

>>8946870
I've wanted a commercial style spray gun on my sink ever since i started working in kitchens. Are you glad you've got it? Or is it too messy and gets everything soaked at home?

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>>8946952
i paid like $280 and regret not getting a real commercial one. the lines are tiny and i dont get alot of flow. i should have just gotten a used real one and mounted it to the wall

you are worried about things getting soaked? grow a pair

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>>8946631
Bro, you can make pasta by hand. You use a long thin rolling pin. Look it up. Get this book.

>>8946646
Are you letting your pasta dry to the right texture before trying to cut? It should feel like a scrap of leather.

>>8946442
Hey Scooby I knew you never left us

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didnt get the rise i wanted

>>8947031

too wet bro

>>8946790
>le weed lol
it's the most popular kitchen scale on amazon anon

>>8947044
i get the same effect using less water

>>8947031
JUST

>>8946907
My guess is that one is malfunctioning and acts as a fridge?

>>8947054
no. i have an external thermostat on one and am using it as a fridge

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meh

>>8947076
too much flour

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>>8947392

lol OP has all that expensive shit but can't bake a fucking sandwich loaf.

>>8947438
try it sometime with whole wheat

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>>8947441
I dabble. This is whole wheat sour dough.

>>8947459
looks like a mix

>>8947464
Correct.
100g AP starter 100% hydration.

450g WW flour.

>>8947475
im trying to get 100% ww to rise
i cut the sugar in half on this one and it didnt rise as well

>>8947480
Try adding gluten flour.
Be aware that WW is rough which during kneading shreds up the gluten strands.

Honest just use some white starter/cut it with some white/sieve out some of bigger shit or go full dense pumpernickel mode.

>>8947487
i dont wanna add gluten. ive gotten it to rise better before

>>8947489
Why not... bread flour should have more gluten than general purpose flour. I even put it in white loaves.

>>8947497
i dont use general purpose flour.
i use wheat

>>8946496
You realize GMO is just wheat with a gene from another plant that insects can't eat so they don't eat it.
Enjoy what the insects left you.
Yes you're eating what they left after they were done pooping on it.

>>8947499
Still helps dog. It's not like it changes the taste. Unless you are doing some retarded challenge there is no reason not to.

>>8947076
Hahahaha, I'm a filthy poorfag and even my flatbreads look better than that. Congrats on wasting your time and money on that brick.

>>8947514

gotta learn to walk before you can run

>>8947553
If I were you I'd start trying to make a single bread roll (50g - 100g flour) every night. You can knead that without breaking a sweat while watching tv or whatever and you get to experiment more instead of getting a big ol depressing brick once a week.

>>8946970
>dont get alot of flow
If those valves aren't restricting it, then that should just be an issue of low pressure from the source.

>>8947565
the pressure is fine. im talking about the diameter of the line.

>>8946938
Because storing it in a drawer only requires a couple of inches height for easy access. On a shelf would require much more (e.g. look at your own picture).

I tried to make french bread with wheat flour yesterday and it just ended up a wheat brick.

>>8947076
I'm a great baker and I've had loaves come out like this. Maybe try resting the dough overnight to give that we some time to unwind and get the gluten going. Use a gentle folding technique instead of a hard knead.

It looks bad, but it also looks fully edible. You still got at least a 100% rise, it looks like.

Enjoy your sandwiches for days to come!

>>8946560
Neat, in 2017 we have at least 21 months!

Post general pictures from every room in your house.

>>8947795
Obsessed

>>8946442
>Nine inch nails mixer
bro lmao

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>>8947809
fuck no faggot

>>8948333
Wanna clean your pans, mate?

>>8947636
easy access? bending over?
this way i can just open one cabinet and easily get to everything
>>8948380
they are clean

>>8948333
Dis cute

>>8946449
stfu

>>8946442
>>8946488
This.
Dude how rare is this piece of Nine Inch Nails memorabilia.

>>8948930
Trent Reznor hand crafted five of them in 1997 at the Kitchen Aide sponsored "drop till you drop" music fest in middle Tennessee.

I haven't seen one of these for sale in years, but the last one I saw on e bay went for over 15 grand.

>>8946496
>le gmos are bad meme

>>8946696
These are a fucking pain in the dick to clean.

>>8949169
No you.

Professional baker here, I have a few ideas on how to make this better.

First if you can do a wild starter it's always going to better. Second, instead of mixing in a mixer, it's a a good idea to just hand mix it rough and let it ferment for a looking time with occasionally folding (you can look up the technique on youtube).

Third, for this kind of dough I would recommend an autolyse, which is just mixing a portion of the flour and water together and letting it sit, no salt or yeast. It can sit for up to 24 hours, it developed gluten and kickstarts enzymatic action that builds good flavor. Peter Reinhardt, who I don't always agree with, breaks down a pretty good method for sourdough starter/autolyse technique that makes a decent loaf.

You could also try sifting a portion of your milled flour to get some of the bran out. They sell this as "high extraction" flour, it has a good taste and ferment well. The one problem I've had with whole wheat flour is that long ferment can bring out very bitter notes from the bran.

Anyway, hopefully any of this was informative or interesting

>>8949493
>You could also try sifting a portion of your milled flour to get some of the bran out.

>Mill your own whole wheat
>dont us the whole wheat

This is some shit tier advice. I add more bran to my loves. Shits delicious.

>>8949493
How bitter are we talking, I like my breads to be a little bitter.

>>8949169
>Run soapy towel through it

>>8949623
Like 9nsa8d, bran also can impart funky flavors, and shred the shit out ofngluten, which is one of the issues home bakers habe with whole wheat breads.

Also, note that I said soft a portion, and sifting doesn't remove all of the bran, so you still get that flavor.

If you wanted REALLY REALLY brany bread, you could do a soak, soften the bran up, and add it to the final dough at the very end to maintain structural stability while keeping all the bran goodness you love.

I'm just throwing out options, man, no need to get salty.

>>8949657
Depending on the whole wheat fliur, VERY BITTER. If you're milling your own, like op, and getting quality whewt, or using good flour, it doesn't seem to be as big of a problem, b8t when we tried to bake a whole wheat sourdough using a lower grade flour (We were testing proof of concept before we went whole hog on some excellent flour) the loaves came out inedible.

I'm with you, btw, a little bitterness can be nice.

I've always thought bran added sweetness more than bitterness.

I think you guys dont know jack shite.

>>8949907
Maybe if your adding it straight to a dough. I'm talking about long fermentation (8+ hours). The oils in the bran can get funky.

>>8949493
thanks. but im really trying to use all of the wheat. the flavor is fine. im just trying to get it to rise as much as possible

>>8949847
its not bitter at all. i add sugar to try to help the yeast

What do you want a trophy?

>>8946916
>nice kitchen
>completely fucked up the rest of the house

this niggas a serial killer. callin it now

>>8946526
BREAD LIKE A HOLE

>>8946442
why yes you are

>>8946442
Where can I purchase a NIN mill for home use?

>>8950456
I'D RATHER DIE THAN SERVE YOU A ROLL!

>>8950456

RYE LIKE YOUR SOUL

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>>8946560
How do i make that

>>8950472

I WANT TO KNEAD YOU LIKE AN ANIMAL

>>8950500
https://www.google.com/url?sa=t&rct=j&q=&esrc=s&source=web&cd=1&cad=rja&uact=8&ved=0ahUKEwjO99eokPvTAhUM6CYKHe0oCHAQFggnMAA&url=https%3A%2F%2Fwww.weedemandreap.com%2Fwild-yeast-starter%2F&usg=AFQjCNHc1-gV6-8aNCyyeqpr7bK8sMITBQ&sig2=J-xeUA9vckDPE_eNljDIUg

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>>8950230
my house is not fucked up at all.
Speaker placement is more important than kitchen ingress

>>8946916
What a mess. Is this what American houses look like?

>>8950509

I WANT TO TEMP YOU FROM THE INSIDE

>>8951678
american houses are messy, because americans are rich and buy tons of stuff.

>>8951919
>american houses are messy, because americans are debt ridden suckers and buy tons of stuff.

ftfy

>>8950531

Holy fuck that is insufferably cringey. I got about two paragraphs in before I quit

>>8951969
Not only that...

Add 1/4 cup water, 1/4 cup flour, repeat for 16 days....

The volume... If its tripling in volume (like a good starter can, you'd need a 2 gallon container.

For the home baker, discarding half every couple days should be included in the instructions.

This is obvious... Yeast care takers get the hang of it pretty quick. Not sure the yeast inside and outside your home are different... Article is just weird.

People should us distilled water, and whatever unbleached flour they have on hand. That's literally the only things to worry about.

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>>8946741
Same poster. I tried making pasta again and this time it worked great. Roll your dough out before trying to cut it!

>>8953704
white sauce with ham and fresh peas is best

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r8 lasagna

>>8946496
there is no commercially grown GMO wheat in the entire world, anon
also
>falling for the gmos are bad meme

>>8954474
and how is that relevant?

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>>8954380
Post a slice shot. I don't rate pan shots.

Here is another batch of pasta I made for lunch. This time using the fettuccine cutter, rolled to 6 which is pretty damn thin. Sauced with some fresh red sweet peppers marinara and a purple basil chiffonade. I think the garnish contrast is stunning. Rate or hate faglords.

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>>8956061

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Picked up Flour Water Salt Yeast, pretty damn happy with the results from the recipe I chose to try.

>>8956360
no knead in dutch oven? those are awesome

>>8956360
looks too hard on the outside, nty.

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>>8956360

>dat crumb tho

>>8956400
kys

>>8956400
the bottom got a bit darker than i would have like, but im not sure what i can do to stop that besides preheat the dutch oven less?
I took out the second loaf at 15min instead of 20 like i did the first one, its slightly lighter in color on the top, but the bottom seems just as dark.
Tastes good though

>>8956360
looks great
now you just need some clam chowder or something to dip it in

>>8956360
god damn gj

>>8956445
I am almost halfway through the loaf already.
Had some goat cheese with fig jam and almond pieces in the fridge.

>>8956463
thanks, first time making bread like this, was easier than i thought.

>>8956089

too watery

>>8956089
Feeding the poor people at church/10

Would still eat while making small talk with the less fortunate.

File: 2017-05-20 19.10.13.jpg (2MB, 3024x3024px) Image search: [Google]

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finished my milk bread today, 3rd attempt and got some good cubes, the one on the right tried escaping the mold a bit

>>8956996

new thread. let this one die