/bg/ Baking general Show me your moves!

I tried baking cookies for the first time the other day. I wanted them to come out nice and chewy but for some reason there's a hairline difference between them being under-baked or over-baked which I keep missing either way. They also come out tasting weirdly eggy, despite only using the one egg most recipes call for.

I just want tasty cookies.

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>>9052042
following up with my dinner; french onion soup

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can i ever hope to make pro-level baked goods with my poorfag oven?

how much does it handicap me?

>>9052048
are you using jumbo eggs? no larger than large for baking.

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>>9052050
Aww yes.

>>9052057
That's what I don't get, I'm using medium eggs. Maybe I'm just not a dessert cook.

Goddamn. How long has it been since I've had some french onion soup? Fuck. It's summer time though.

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>>9052067
I feel you. If its not a mix, I fail at dessert/confections. Although I aspire, I am just getting the hang of using yeast and knowing when to stop adding flour.

>>9052085
It's demoralizing more than anything else. I can cook a roast, I can make good burgers, I can make stews and soups, but when it comes to desserts and baked goods you might as well ask me to stick a lump of coal up my ass and shit out a diamond.

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>>9052096
Our day will come, anon.

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just pulled this out of the oven. my coworkers last-minute asked me to make bread for tomorrow so i made a semi-quick kneaded boule.

>>9052055
get an oven thermometer and a dutch oven. you'll be fine for bread baking with these.

>>9052258
recipe (sadly not in metric this time)

2 ½ teaspoons active dry yeast
1 ½ cups warm water
4 ½ cups unbleached bread flour
2 teaspoons salt
2 tablespoons olive oil

Combine ingredients and knead for 10 minutes, let rise for 1-1.5 hours. Shape and let rise in a banneton or oiled bowl while preheating a Dutch oven at 450F. Bake 30 minutes with lid on and an additional 15-20 minutes with lid off.

>>9052266
I want to eat your buns

>>9052273
perfectly acceptable use of homemade bread

>>9052273
I don't know why I never thought of this. It's actually a really smart idea.

>>9052271

They had the light, loose, yellow and moist crumb of that breadrape picture. I have a recipe if you want it.

>>9052283
god yes

>>9052288
>>9052283
seconding, please post recipe

>>9052288

Ingredients:
US volume . . . Ingredient . . . ( metric volume . . . metric weight . . . US weight )
1/3 cup butter (80 mL or 75g or 2.67 US ounces by weight)
1 cup of full fat milk (235 mL or 244g or 8.6 US ounces by weight)
1/3 cup sugar (80 mL or 75g or 2.67 US ounces by weight)
1 tbsp of active dry yeast (15 mL or 10g or 0.33 US Ounce by weight)
4 cups all purpose flour (945 mL or 565g or 20 US ounces by weight [or 1 pound 4 ounces by weight])
2 teaspoons of salt (10 mL or 11.4g or 0.4 US ounces by weight)
2 large eggs (120 mL by volume or 100g by weight or 4 US ounces or ½ cup US Liquid)

Eggwash (Lightly beat together)
1 large egg
1 tbsp water

Optional Toppings
Sesame Seeds
Poppy Seeds
Wheat Germ
Bran Flakes
Dehydrated Onion Flakes
Oatmeal
Minced Garlic
Anything else you wish
Directions:

MORE TO COME.

>>9052288

1. In a sauce pan, place the butter and milk. Turn on the heat to low and slowly heat until
the butter is melted. The temperature should be below 120 degrees F (48 degrees C)
before adding the yeast, if necessary let cool.
2. Place milk/butter mixture into stand mixer bowl; add in the sugar then sprinkle yeast on
top, mix with a fork to dissolve the yeast and let the yeast proof for 10 minutes. The
mixture should become foamy which indicates the yeast is alive.
3. Add in the flour and salt all at once. Using the dough hook, turn the mixer on to speed
1 (lowest speed) and mix until a the flour and the liquids come together; add the eggs,
one at a time, continuing to knead then increase mixer speed to medium low (Speed 3
on a Kitchen Aid mixer) and continue kneading until a smooth elastic dough ball forms
(about 7 minutes). Adjust flour and water as need.
4. Grease/oil a bowl. Remove the dough from the mixer, knead by hand and shape into a
ball. Place dough into the bowl, turning the dough, in the bowl, to coat it with grease/oil;
then turn the dough over so the greased/oiled side is up. Cover with plastic wrap and
set aside in a warm place until dough has doubled in size, about 60-90 minutes.
5. Remove dough onto a floured surface; press down to deflate; divide into 8 portons.
Roll portions into balls and place on a parchment lined (or greased/oiled) baking sheet.
Cover dough with a piece of plastic wrap and allow to double in size in a warm place,
about 30 minutes. Meanwhile, preheat the oven to 350 degrees F (175 degrees C).
6. Remove plastic wrap, lightly brush with an eggwash solution. Add toppings, if desired.
Bake in a 350 degrees F (175 degrees C) for 25 to 30 minutes, or until it is browned
and sounds hollow inside when tapped on the bottom.
7. Remove from oven and place on cooling rack to cool. Serve warm or llow to cool for
easier cutting.

>>9052296
can you give us baker's percentages?

>>9052288

final

Note: To make in a bread machine, place all dough ingredients in the bin in the order
recommended by the manufacture. Set the machine for Dough Only and start the machine.
When the machine has completed its cycle, Continue with step 5 above.

Note: To knead dough by hand, Place ingredients in a mixing bowl and stir with a wooden
spoon until stiff. Turn out onto a floured surface and knead until dough is smooth and soft,
about 10 minutes. Continue from step 4 above.

Note: Hamburger / Hot Dog Buns from this dough. In step 5, shape dough into round
balls for hamburger buns or ropes about the length of a hot dog. Place on prepared baking
sheet. Allow to rise for 10 minutes then flatted, cover and allow to rise until doubled.
Continue from step 6 above. Check after 15

>>9052302
>>9052296
based anon

going to try this at the weekend

>>9052303

You want me to do dry math while I'm completely hosed?

>>9052310

It's the best bread I've ever made. It's got egg, sure, that's kinda a no no, but it's moist sweet and out of control.

>>9052311
fair, fair. thank you for sharing the recipe, it looks delicious. i'll absolutely do the math myself!

>>9052318

I'm stealing this from a youtube dude, he's just a kid, but it was fucking great when I made it
I can't find him. Regardless, it's great for loaves, buns or whatever you want to do.

>>9052326
yeah, seems like a solid base recipe for any kind of milk/egg bread. thanks for sharing!

>>9052326
Thank you for sharing, Imma steal this too.

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I generally avoid baking.

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>>9052407
Oy vey, goyim cant make bagels.

Wake and bake!

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>>9053392
Here, have some more bread.

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>>9053395
And maybe some more.

That egg bread is fucking awesome and sweet. The NYTIMES no knead is even better.

This bread is fucking amazing.

https://cooking.nytimes.com/recipes/11376-no-knead-bread?regi=1&join_cooking_newsletter=false&register=google

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Here's a cake I made for a friend. I've been doing a lot of cakes the last few years- really getting into it- I've done donatello of ninja turtles, harley gas tank, beach scene, giant choc chip cookie cake, turtle shell cake and more.

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Here's the turtle shell cake- I also do muffins and banana bread from scratch, pies with lattice crust, granola, pot pie

>>9054487
Post more

>>9054508
>cake, muffins, banana bread, pies
virtually inedible. bake real bread.

>>9054704
You can fuck off and fall asshole-first onto a traffic cone, you boy-molesting fairy. This is a baking thread, not a bread fetishist convention.

>>9054779
i'm doing you a favor, land-whale.

>>9054797
Are you not made to feel special enough for baking bread by the people you personally know or something? What could compel you to try and force validation by acting like baking bread over confections somehow makes you noteworthy?

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Here's the gas tank made of brownie, the tire is just a white cake mix I think

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The ninja turtle- I'm a total noob, self taught and still learning. Also, thanks for your concern anon, but certainly not a land whale. On a good day I might weigh 100lbs, generally 98lbs- baking doesn't make you overweight. Dumbass..

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Another themed one- Five nights at Freddie's cake.. I've got a ton of food pics of what I've made. I also do this giant pie sized stuffed burger and feet loaf- meatloaf shaped like feet for halloween

>>9052273

>butterflying a thick slide of tasty bread to use as a bun

My god..I've been a fool my whole life.

>>9054860
>>9054886
looks a hell of a lot better than my first cake as far as smooth icing

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>>9054905
Thank you, I've been baking for a while, just new to the more decorative cakes- this zombie cake is an early one, looks goofy but learned from it

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tres leches I made for a cinco de mayo lunch at work
this is the most recent thing I've baked, so I really need to make something else soon

>>9054938
momofuku birthday cake?

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Here's the giant stuffed burger pie

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>>9052302
Reporting in with results.

>>9054927
looks awesome!

how did you do the veins in the eyes?

>>9052273
AYO HOL UP

Should i invest in a stand mixer, or is kneading perfectly fine?

I don't make bread very often.

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Some of the first bread I ever made I think

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Sponge

>>9055972
Just do it by hand, especially if you don't do it often.
I often have to finish kneading after using my KA anyway.

You could always pick up a bread machine on the cheap if you're lazy, and just use its knead function. You can get em for like 10 bucks second hand.

>>9055972
Get your fuckign hands in there man

Spank that silky dough until it calls you daddy

>>9052270
Only a 10 minute knead? What did the crumb look like?

>>9056032

a dough hook on a kitchenaid is great, but by hand works just fine, it's fun.

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Some of the roll/egg bread recipe I posted earlier

I can't eat much white flour in the U.S. because the added iron constipates me. So I eat 100% whole plant foods most of the time I'm not in the EU with their unadulterated freedom flour.

Is there an ultimate book for bread making?

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>>9056311
This is pretty good and only 19$

>>9055972
>Should i invest in a stand mixer, or is kneading perfectly fine?

buy a bread machine. use it to knead dough. then bake in regular oven.

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My first white flour/rye mix made into buns. My crust is always crunchy and I love it, but the wife wants soft burger type buns. How do?

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>>9056701
I like a crunchy crust for bread too, but with hamburgers I want a soft crust and this works well. It makes @ 8 buns.

1 cup water
2 tsp active dry yeast
1 lb AP flour
1 tsp salt
1 large egg
3 Tbs butter melted
2 Tbs sugar

Proof yeast. Mix dry ingredients and add beaten egg, butter, water and proofed yeast. Knead @ 8 minutes. Do a double rise. For the second rise shape into disks and place on cookie tray sprinkled with semolina. Preheat oven to 375 F. I usually brush with egg wash and sprinle with sesame seeds before placing in oven. Bake @15-17 minutes.

Pic is a hamburger I made with one of them.

>>9056608
>buy a bread machine. use it to knead dough

Seems like a bad idea. A bread machine is useless for anything other than kneading dough.

A stand mixer, however, can be used for whipping and mixing. You can also get attachments for it for making pasta, grinding meat, stuffing sausages, and all sorts of other things.

The stand mixer is a much more versatile and useful choice.

>>9056701
>How do?

Lower heat.

>>9056311
>>9056424

keep in mind that (by my understanding) that book is literally about bread and pizza made with flour water salt and yeast, either via levain/sourdough or straight up. No milk bread or brioche recipes.

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From last weekend. All shokupan dough in various containers

>>9057088
Oooh

Recipe man

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I baked this bread earlier this week. Made it in a loaf pan so I could do sandwiches.

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>>9057323
First cut of the fresh loaf.

>>9052042
i dont know the dough game
thats for women

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>>9057325
Another one I baked, last week I guess. Split off some of the dough for pizza also.

>>9057252
i wish i had a wife that makes me bread boxes

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>>9057336
One of the pizzas made from that dough.

>>9057308
It's the new york times japanese milk bread recipe. Probably going to try a different one next time, the egg in this one makes it a bit like brioche and not as light as most japanese bread.

>>9052273

well done. This could be a world wide trend. You should trademark it

>>9057115
>Seems like a bad idea. A bread machine is useless for anything other than kneading dough.

Bread machines make incredible dough. Much better than a stand mixer. I use my bread machine all the time to make dough. It's definitely worth it.

>>9057352
I liked the one from dream of dashi. That's very close imo. I wish my sides were straight like yours

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>>9057340
10/10 would eat

>>9057340
Would devour.

>>9057786
Get the neeshow carbon steel loaf pan with lid on Amazon

Put the lid on once the dough has risen just a little above the top and then let it rise some more to fill the pan with lid on.

>>9057866
Cool I have boxes with lids (I made the cube ones upthread) and I'll try your tips. I leave the lid on throughout atm

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Some sourdough I baked a bit ago. Experimenting with scoring patterns

>>9058525
how did you do the hat?

>>9058663
I'm guessing he scored a ring around the top of the dough before baking.

>>9052048
It sounds like you might be over baking them. Some cookies look and feel as if they're completely under done when they're actually at the right point, like they just collapse if you barely touch them, but you just have to let them cool a bit.

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Rye soda bread (buttermilk base)

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Chocolate hazelnut Couronne

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Molasses ginger cookies, the only thing I can really nail perfectly every time.

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Baguettes

>>9058663
>>9058716
I did exactly that. I used a safety razor blade to cut the ring and then slash the sides.

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recently purchased a banneton, pretty pleased with the first loaf i proofed in it

>>9058525
that's fucking gorgeous. lovely oven spring, and beautiful patterning. nice job scoring the base!

Complete amateur here,

Since it appears that there's some bakers in the house, I would like your advice on recipes/theory:

I love vienna rolls and baguette, particularly for the soft and extra chewy... uh, insides? And the golden, flaky crust.

How does one achieve this effect in their bread? I should like to experiment with it to create my own chewy breads in various forms. Or make some kind of pretzel dough hybrid.

>>9059274
Not positive, but I think Vienna rolls are made with warm/hot milk, which is gonna affect how the dough ferments and proofs.

>>9052316
>It's the best bread I've ever made. It's got egg, sure, that's kinda a no no, but it's moist sweet and out of control.

Egg is no problem in enriched doughs. This reads like a brioche and I have no problems with that. Thanks anon!

>>9055888
It looks like you didn't smooth out the dough enough.

When you shape the dough should have a smooth "skin" layer over the top that keeps tension and promotes uniform baking and browning.

How do they taste?

>>9055972
I use the stand mixer for VERY stiff doughs, like bagels or pretzels, and for cakes or quick breads.

I try to hand mix all of my yeasted breads. It's fun and cathartic. After a long week of getting assblasted by life working dough with your hands is good stress relief.

>>9057162
That is exactly this book. It teaches you pretty well the basics of baking that style of bread.

If >>9056311 wants more books on baking yeasted breads Tartine (for levain breads) and Bread Baker's Apprentice (for everything else) are good next steps after FWSY.

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>>9055920
Thanks anon, I just dipped a toothpick in food coloring- the eyes are the roll out frosting- fondant, I think. Pic is giant choc chip cookie cakes

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Ching chong

>>9059467
what is this, and what's the recipe?

>>9059479
pandan honeycomb cake

it's a pain in the ass to make

>>9059491
it looks incredible. what does pandan taste like? never heard of it before now.

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Its got a real buttery smell. Kinda an almond butter taste. I made it for my Vietnamese nail ladies

>>9059537

PANDA FLAVOURING?! That's fucking immoral.

It's all the azn store had bb

>>9059537
fascinating. thank you, i might try this out in a bundt pan sometime, if i can find the extract. also, if they did those nails they def deserve a treat, looks great!

>>9059544
m8 learn to quote posts

>>9059491
its really not that bad compared to a lot of baking, its only a pain in the ass if you compare it to simple cakes and breads.

>>9059537
jelly of those nails tho

>>9059314
They taste great but 25 minutes seems a bit long so theyre a little stiff than chewy.

It was made it in a bundt. Its not so terribly time consuming, just has a buncha steps. The whole straining it twice and letting it dry upside down was kinda ugh so it was doubly nice to see it not be all sigoggled. My azns deserve it

>>9059537

>>9058525
anon that's a beaut do a crumb shot

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More bread today, right before first proof

Doing a milk bread for my mom who prefers it over shokupan

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Here's some croissant I made with a mix of natural leaven, poolish, and active dry

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>>9060912
And here's the inside.

Sorry for potato quality, my phone's camera is kinda fucked

>>9059965
>>9059241

>anon that's a beaut do a crumb shot

Thanks anons. Unfortunately, this was. Gift, so I can't crumb shot this one.

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>>9060876
Punch down and bench rest

>>9052042
stop making generals, this isn't reddit

>>9061025
You're retarded

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Couple of sourdoughs

>>9057487
I can see the hipster meme bullshit mark up now:
Artisan top slit pretzel loaf bun vegan kielbasa dogs with house made stone ground whole grain mustard
$35

>>9061184
If it weren't for the silly hyperbolic price tag, I'd buy and eat the everloving shit out of one of those. It sounds fucking delicious.

>>9061184
Pretzel bread on everything was already a meme around the time red velvet everything was popular.

You have to be 18 to post here.

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Shit I didn't want it to rise that much.
Hope it did not over proof. Pray for me lads

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>>9052273
>breadrape

its no coincidence that ck has the largest female contingent and is also the most reddit-like board. not sure why it was this thread in particular that made me realise this

>>9061425
>actual food discussion threads are reddit
I'm sorry there aren't enough mcchickens here for you, you massive faggot.

>>9052273
Wow, you're pretty clever. Does the bread tend to break at the base?

>>9061632
This.

People implying anything reddit are cancer.

Enjoy the spacing, mcchicken shitsters.

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>>9052042

wa la

Freezer-baked, mousse cake

>>9061236
Holyshit, I want to FUCK that dough.

>>9061236

THICC

Any of you guys got a good recipe for cinnamon rolls?
Thinking of just making a basic bread dough then roll it out and make up a mixture of cinnamon, butter, and sugar to spread on it then roll it up. Would it be better to make the dough itself lightly sweet though?

>>9061705

wa la

Tried it and is great.

http://allrecipes.com/recipe/20156/clone-of-a-cinnabon/print/

>>9061681
that looks like shit

green shit

You guys use mixers and stuff? I want to make some simple pan stuff like pitas or tortillas but mixing the dough manually is so much effort

>>9061859
Yeah a stand mixer is a great investment to make if you can afford it. If you get a good one and treat it right it will last longer than you are alive. I use mine for cakes and quick breads and hand knead all of my yeasted breads except for the very very stiff pretzels and bagels.

>>9061705
I think Bruno Albouze has a decent recipe he's on youtube. It starts with homemade puff pastry which can be pretty daunting but not that hard once you get the hang of it.

>>9061859
Yeah, I don't think I could live w/o my KA stand mixer. All my flour leavened and unleavened breads, even fresh pasta I make myself using it. The meat grinder attachment works well too for smaller amounts. I do make corn tortiilas by hand because there's no kneading.

>>9061767

Lel it tasted great anyway

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>>9061632
no i enjoy looking at all the breads people have made, its something about the attitude. there's this wheedling, wet towelly back-patting that spreads around, lubricated by the kind of jokes a late-bloomer in highschool would come out with to try and get one everyone's good side. thank you for the faggot comment it put me at ease

>>9062334
You've got to be kidding. Bread threads are generally interesting and I've never seen one disrupted like you're attempting.

>>9062334
Man call me what you want, but baking bread is a super relaxing physical activity. Low stress and very serene compared to other types of cooking, I compare it to smoking meats or some other long term low intensity preparation.

It takes practice and most of the people showing off here have practiced and gotten some decent results. We're all just trying to get better at something we already know we like.

I'm sorry your autism gets triggered by positivity though :^) have a nice day!

>>9061236
it accidentally ended up like a brioche

super airy / mild richness / buttery bad side it didn't hold it's shape and the top started sliding down the sides.

next time

>>9062895
post dat recipe maybe we can help?

also crust and crumb pics.

>>9059467
>>9059491
That looks pretty nice. Do you have a specific recipe you used? I looked up a few but none stood out to me and I don't really know what to expect to see in the ingredient lists.

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I've been practicing my various doughs, started with these cinnamon rolls, the fluff/chew ratio was on fucking point.

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then I tried pasta. SO MUCH BETTER THAN DRY PASTA

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>>9062995

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>>9062995

Indeed.

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>>9063002

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>>9062924
http://www.curiousnut.com/hokkaido-milk-bread/

I used instant yeast mixed in with the dry ingredients instead of blooming active yeast. I used a 75:25 mix of heavy cream and milk for hydration. I did 2 1hr proofs but the 2nd is where it shot past the pan and I should have been watching closer. Also did a 15 min bench rest in-between.

>>9052273
>>9052278
>>9052281
>>9055945
>>9057487
this is literally how they make New England style buns. ever had an authentic lobstah roll? then you've eaten the mass-produced version of what you're all fawning over right now.

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rate my homegrown sourdough culture, 5 days in

(6 since I took this yesterday)

>>9063217

I can taste the old bay from here.

>>9061642

egg based bread flexes easily. It's like a moist brioche I guess. The reason I made buns from it was because it was a little too moist and it collapsed when it baked. Tasty as shit though.

>>9061642

I got the recipe from a damn 14 year old on youtube and for the life of me I can't find his post. Dude knew how to make a roll.

>>9063290

Holy shit, I fucking found it

https://www.youtube.com/watch?v=lTZeT3MS83g

Amazing bread.

>>9063294

fags really know how to bake, eh

>>9063299

I'll put a dick in my mouth for that bread. Kid is a prodigy. I know how to use a kitchenaid, but I'm Salieri to his Mozart.

>>9054704
>>9054797
fuck off bread elitist

>>9061705

Definitely not a basic bread dough. In my opinion, there definitely needs to be milk, egg and butter with a small amount of sugar in it, rather than just flour, water, salt and yeast.

I used the following recipe as a guide, although I used just milk rather than milk + water, and I added less sugar.

http://www.foodnetwork.com/recipes/paula-deen/cinnamon-rolls-recipe-1946030

>>9061859

Kneading with hands takes like 5-10 minutes max so it's not a huge effort. Alternatively, you can just let the dough rest for a long time with a couple of folds every now and then to get the same results.

You either spend money on a mixer, energy on kneading or time on no-knead methods.

>>9062852
the topic of the thread is irrelevant its the fact that its more cohesive than normal (like you said) that allows the semi-sincere vibe to emerge. in a way, you being the type of person to round off with a carat-nose face is a decent example.
>>9062433
im genuinely sorry about that, i didnt think 2 posts would be enough to damage a thread this size

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I made these pretzels a while back, the knots got a bit fucked up

>>9052085
>tfw I'm the complete opposite
I can't make day to day meals that taste delicious. I can only make occasionally tasty cake and tarts. A bubble in your mixture usually means you fucked it

So I've been watching this baking anime (dumb I know) and they make a big deal of different strains of yeast. For example, they talk about a type of yeast isolated from brown rice as giving a very soft crumb, similar to the result you'd get from using milk/butter. Is this at all realistic? I can buy different yeasts creating different flavors, but completely different textures as well? Seems hard to believe.

>>9065103
As I understand it, the yeast is just one of many factors that go into the bread characteristics you mentioned. I think that the technique, type of flour, and hydration ratio is wayyyyyy more important than the type of yeast for achieving a set of desired results. Otakus will otaku over the most insignificant shit. That being said, using different yeasts will certainly impact at least the flavor. A lot of bakeries use 1 or 2 types of bulk yeast and they can churn out dozens of different types of breads and pastries. I believe that Nips know fuck all about bread compared to Westerners, but sometimes they are able to provide an outsider's perspective that leads to interesting discoveries.

Like, when I read a manga about musicians, the amount of importance that they attach to relatively irrelevant material shit on their instruments is the Japanese equivalent of gearfaggotry wank.

>>9060912
How does poolish improve the flavor? I've done only active dry method.

>>9052096
I used to be like that until I found a recipe (matcha cake) I was motivated enough to try more than once.

I got a digital scale to measure out grams, learned how to whip egg whites firm (wonderful feeling the first time you actually get it right instead of just foamy egg), and different ways to insulate a cake pan (what worked best for me, though slow cooking, was a glass pan submersed in water in a larger pan, crazy huh?)

and now I'm sick of this cake and ready to move onto something else

internet helps with ingredients too, but the best part was that I was actually able to get cake flour and castor sugar at meijer at 2am when i had the motivation, they never used to have this shit

still gotta go to asian grocery to get my sweet rice flour and pork belly, and still have to go online to get agar agar, but at lest I have those things already

>>9059537
dude those nails are trancendent

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>>9052048
Can confirm, I made this very mistake a couple of days ago. I removed 1 , tasted it and it was too soft and undercooked. Put the rest back in for 3 minutes and they were too hard. Half of the original ended up being PERFECT. So you have to trust your own recipe.

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Made muffins for the first time. Used protein powder instead of flour

>>9065980
Not gonna make it

>>9065980
uh. out of morbid curiosity can i get the recipe you used?

Got the yeast proofing for some loaves tonight

>>9065980

amylase doesn't work on protein chains.

>>9065980
Dom is that you?
https://www.youtube.com/watch?v=RLtZZtZwl7Y

>>9065980

that one on the top right looks like a chode

>>9066873
not to derail this thread, but i've always heard "chode" referring to the taint (the space between the balls and the ass). earlier today was the first time i heard "chode" refer to a dick that was wider than it is long

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OP here, some more of that egg and milk bread buns, except now they were perfect. Made a ham and garlic herb jack sandwich.

>>9065980
I mean kudos for getting inventive but I hope you've learned something from this

Ayo how do I make soft bread? It always hardens up on the outside after I bake it

>>9069248
just use bradbox od food foil

bread bakers, question for you -- can bulk ferment dough in the fridge?

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>>9057335

>>9052042
How to cook this

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bumpin' this thread with this loaf i just pulled out of the oven. it's my first time making a pullman loaf

>>9069770
I meant generally coming out of the oven

I seem to be retarded and no matter what kind I bake it always is really hard on the outside

Inside is usually fine

What do I need to do here

>>9071380
depending on the bread you're making, the hard crust is kind of the point. so what's your recipe?

Is it better to spring for a proper pullman tin, or can I just cover the pan with foil before putting in the oven for a similar effect?

>>9071519
just tin it with foil. it'll turn out fine.

>>9070513

OP's french baguette

Add 1 and quarter teaspoon active yeast.

Add teaspoon sugar or honey.

Add 3/4 cup warm water.

Mix well and wait 10 to 20 minutes depending on if you want more yeast flavor just wait.

Yeast should form a white foamy layer on top and with a few to many tiny bubbles.

In separate bowl mix 1 tbsp salt and 2 cups all purpose flour.

Add all at once to yeast mixture and mix until flour is absorbed with spoon.

Knead or use a dough hook mixer on slow till glossy and reminiscent of melty mozzarella in texture, then keep going 2 more minutes.

Grease a bowl with canola or sunflower oil as to not flavor the dough.

Put dough ball inside and roll around to coat dough.

Let rise covered with towel in 105 degree f oven for 2 hours.

Take out. Notice the underside as it breaks away, much like bread tears.

Place parchment paper on a large baking sheet or use a nonstick sheet. Dust it with some flour.

Punch down dough until its just a tiny bit bigger than the original dough.

Shape by stretching dough into a long strip of generally equal thickness forming a diagonal across the sheet.

Dust dough all around with flour.

Rotate the dough into a spiral.

Let rise 30-45 minutes. Depending on room temperature.

Preheat oven to 400 degrees f.

Dust lightly.

Before you pop it in, use a serrated knife to cut a few equally spaced slits either with or against the pattern from twisting. This makes nice little sections of flourless crust.

Bake for 25 to 35 minutes until golden.

Let it cool on sheet for a good half hour in room air.

Bon Appetit hawwww haww haw haw!

I've given up on my starter. I feed him daily, and have for the last 3 weeks but the leaven never passes the floating in water test.

>>9052062
Is that american cheese, if so, i'd recommend you upgrade

>>9071600
is the starter active/bubbly, smelling yeasty? i am new with my starter as well but i used it recently despite it not passing float test, it did fine. also the float test may only work with certain hydration. try making a loaf with it, if you've been keeping it for 3 weeks may as well see if it can make anything.

>>9071690
I gave up on it a few days ago, but I'll feed it again for a few days and try her out

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>>9071660
Its aged swiss. Can you not see the holes?

>>9071380
I'm trying to get the same thing, what seems to work is more oil or fat in the dough, lower temperature when baking, and covering the outside when baking either with a bunch of flour or a thick container.

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I made the 80% Biga loaf from FWSY today.

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>>9073888
Tastes good man.

looks good

>>9057325
>>9057323
charcoal?

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OP here with challah made using Tangzhong method. Should have used more flour to allow a higher second rise.

>>9074306
Pumpernickel. Well it was the polish white bread recipe from FWSY but I added pumpernickel flour/flavoring shit from KAF. Only added a small amount though, wanted it fairly light rather than full on black lol. Anyway it was fucking delicious.

>>9071205
looks nice, recipe?
pullman is the type of pan i thought

>>9052085
>>9052096
>>9052101
I'm the exact reverse of all you guys. Please merge with me to become the ultimate mediocre cook

>>9074374

You need to glutenize that bitch.

>>9056032
Bread machine. Jesus its so easy. ingredients in. press start. machine does the rest for you. and your house smells fucking incredible all day

10/10 would have a machine make bread for me again

>>9057698
And if you leave it in there it will even bake the dough too >.>

I'm baking a loaf of sourdough per this recipe: https://www.theperfectloaf.com/best-sourdough-recipe/
I'll post a pic of it tomorrow when it's done.

>>9075022

Don't use a goddamn bread machine. It's a unitasking kitchen waste of space. Buy a proper kitchenaid blender with a bread loop. You can make bread, pasta and every other damn thing. Bread makers are for 20 something dipshits that didn't realize that bread makers and rice makers were built to sucker kids into wasting money. Do you see a bread maker or rice maker in a professional kitchen? They learned to make those foods without thinking about it with normal utensils.

Its 2100 right now. If i want to be eating some kind of delicious bread product with sugarbutter and milk before i go to sleep at 0100, What should i make?

>>9075072

just masturbate, like usual.

>>9075046
lol slow your roll you elitist twat. if you don't do much cooking but you enjoy easy fresh bread, bread machine is a no brainer. I literally put shit in in the morning and have fresh bread and a delicious smelling house was i come home for lunch.

i don't see a lot of shit in professional kitchens, but im not a professional chef. and when i have the time and energy to make some fancy bread and want to have fun with it, i just use my hands and the oven.

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>>9056016
wtf looks like my stove

>>9075089
Or you can prepare your dough, dump it in the fridge, take it out once you're home, stuff it in the oven, and enjoy your bread in less than an hour. Bread machines are a waste of space, anon was right

>>9075187
the picture is being posted from INSIDE THE HOUSE! AAAAH!

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I made some great bread for some coworkers last week.

Here's a pic from a year or two ago though.

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>>9075216

>>9075089

I'm trying to save you money, you shithead. Do what you want, I don't care. Like talking to chimps here. You'll learn at some point.

>>9066911
the taint, the grundle, the fleshy fun-bridge. never has it been called a chode.

>>9075240

You guys lick too much ass for this thread.

>>9075229
kay whatever you say hotshot.

>>9075046
You can make bread with your hands, it's literally been made for thousands of years by hand. Why people can't just take 5 minutes to knead some dough is beyond me.

>>9075216
Looks like it would be tasty, but unpleasant to touch. Is that powder stuff cheese?

>>9075187
ANCHORAGE
N

C
H

O
R
A

G
E

>>9075781
just flour.

>>9075734

Or buy something that works for 50 years, can make multiple dishes and is easy to wash and use. Or get played by propaganda/ advertising.

>>9075046
the biggest waste of space in my kitchen is my cast iron collection

I have used a rice cooker every day for the last 30 years

the only dipshit here is you, neckbeard

>>9076484
>$500 motor
You're not really in a position to talk about propaganda/advertising

>>9075734
>Why people can't just take 5 minutes to knead some dough is beyond me.

Because its more like 15 minutes to knead by hand. It's 5 in a stand mixer... I think you are getting confused.

>>9076487

I have a pot I put on the stove for 30 minutes and end up with perfect basmati rice every time and i wash it and hang it up. You fucking people are physically useless.

>>9076497
you must be so proud that you figured out how to do that!

personally I'm working on hand-washing each of my socks every day. who needs these newfangled mechanized contraptions with the bleep-bloop buttons, when washing clothes is so easy?

>>9076488

My Kitchenaid cost 300 CND with 2 6qt bowls and it makes everything without any work. God you people suck at life.

>>9076497
Tell me how; I have to fuck about with a two-part boiling/steaming process to get mine to be reliable

>>9076500

what?

>>9076501
>$250 motor
Point stands

>>9076502

ok I will.

I adapted this, and it works perfectly.

http://www.thekitchn.com/how-to-cook-perfect-basmati-rice-cooking-lessons-from-the-kitchn-211157

>>9076505
it's really crazy I know, but washing your own clothes is really easy and you can get rid of those waste of space clothes washing gadgets that ((the jews))) have tricked you into buying

it sounds hard but if you watch a few youtube videos you'll see it's really easy. just like boiling rice in a pot!

>>9076506

then do it by hand you poverty stricken shithead. That doesn't mean you should buy a bread maker (200) or a fucking rice maker.. also at least 200 bucks to fill the hole. Don't you get it? Like talking to fish.

>>9076512

You're on something tonight I guess. Sleep it off.

>>9076519
>tonight
oh, you're an aussie. no wonder you're so good at shitposting

>>9076513
>a bread maker (200)
I guess they don't have craigslist in australia

I got my bread maker for $10, it was so new the power cable still had the rubber band on it

>>9076528

You rabble are awesome. Looking up a a breadmaker on a shit website. God I love the poor. Even the trolling fuck ups are fun.

>>9076528

btw I'm canadian, it's 640 here, and I'm listening to Band of Horses, Everything All the Time on youtube while I'm teasing you dopes.

>>9076534
>too poor for $200
>too rich to buy stuff used
make up your mind, are you rich or are you poor?

>>9076538
>tonight
>looked at the clock and found out it was morning
do they not have the sun up there? or can you not see it from your mom's basement?

>>9076540

I'm not stupid enough to put shit in my kitchen that takes up space for no reason, didnt' you figure that out? Didn't your mother teach you not to buy useless garbage? Or Alton Brown?

>>9076542
>watches Alton Brown
jesus, no wonder. you're one of those tards who needed a dancing AIDS clown to "make cooking fun" because cooking, for you, isn't.

>>9076541

I was talking to the other half of the planet, dipshit, 6 here is 3 in california. You tryhard idiots sound so fucked.

>>9076547
>3 am isn't morning
>am
>not morning
I guess you're not one of the smart canadians, aka the asian ones. but we knew that, didn't we, mr. "nobody uses rice cookers"

>>9076546

When I was a child. Now I watch Chef's Table. Keep trying fuck up. Maybe Ferran Adria will see you.

>>9076549

hah, you're so autistic. You don't go to bars I guess.

>>9076550
>same guy who was shitposting netflix garbage in a knife thread yesterday
oh, it's you! I'm starting to recognize your shitposts, maybe you should start using a tripcode

>>9076554

Go to bed feeling you made a difference today. I hope you feel good.

>>9076553
responsible adults can go to bars and then go home at a reasonable hour instead of crashing at 3 am and staggering home but I guess that's too much to ask of "rich" white canadians who can't afford a basic kitchen appliance. best way to show off your wealth is to be paying court fines and car repair bills for your binge drinking habit

>>9076554

Funny thing is, I'm a master sharpener because I'm a luthier, but I have no idea what you're talking about.

>>9076557
sorry mr. wealthy successful NEET shitposter, but 6:50 am is between waking up and going to work, not between crawling through your broken windshield and passing out in a pool of your own vomit and blood

>>9076559
I don't think you have much idea of anything right now. take your own advice and sleep it off

>>9076563
>>9076564

You people really have a need. I don't know how to help you, and nothing I've said tonight was a lie.

You guys are desperate and I don't know how to help. I really started out by trying to help you with food and you all kind of collapsed into your own neurosis. SOrry. Read the transcript, you people are fucked up.

>>9076571
>I don't know how to help you
the best thing right now would be to help yourself

you seem young, the damage to your body and mind is probably not irreversible

check yourself into rehab when you wake up. remember to leave the browse open when you pass out, otherwise you'll forget all about this

I have to leave for work now, best of luck anon

>>9076575

look at you. so message boardy. jesus christ.

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>>9076575

Regarless of these dull fuck ups if you own a blender you can make pasta at the drop of a hat. You can also make incredible bread dough. that makes amazing boules.

>>9076606

Homemade Pasta Recipe
Yield: 1 1/4 lbs dough
Prep Time: 1 hour 15 minutes
Total Time: 1 hour 15 minutes
Ingredients:
• 3 1/2 cups all-purpose unbleached flour, sifted (plus extra flour for preparing)
• 1/2 teaspoon salt
• 4 large eggs, beaten
• 2 Tablespoons water
Directions:
1. Place eggs, water, flour and salt in mixer bowl. Attached bowl and flat beater. Turn to speed 2 and mix for 30 to 60 seconds. Add more water if the dough is too dry, in 1/2 Tablespoon increments.
2. Change out the flat beater for the dough hook. Turn to speed 2 and knead for 2 minutes. Remove the dough and knead by hand for 2 minutes. Let it rest for 20 to 30 minutes.
3. Cut dough into four pieces before processing with pasta sheet attachment. Take one piece and flatten into a rectangular shape. Adding flour to both sides. Be sure to cover the other pieces. Attach the pasta sheet roller to your stand mixer and set it to #1. Turn on the stand mixer to speed 2 and run the pasta dough through the pasta sheet roller. While on #1, fold the dough in half and run it through again. I do this several times.
4. Adding a little bit of flour on each side of the dough again, change setting to #2 and pass the pasta dough through the sheet roller. I do this twice and then twice each on #3 and then #4. If you want thicker dough, don't do the #4 setting.
5. Once again, add flour to each side of your long pasta sheet. Change the attachment to your spaghetti or fettuccine cutter and turn on to speed 2. Run the pasta sheet through and with your left hand, hold on to the pasta as it comes through the cutter. It's usually really long so I cut it and then wind it around my hand to create a nest. Allow pasta to dry for a few minutes before boiling.
6. When boiling your pasta, it only needs 3 to 7 minutes to boil.
7. With this pasta recipe, I prefer the fettuccine cutter.
Notes:
If drying your pasta, hang on clean plastic clothes hangers or a pasta drying rack for at least an hour.

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>>9076606

This Kitchenaid made this..

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>>9076606

You can turn those sheets into ravioli if you choose. Ricotta and chives, Bolognase made for white sauce, whatever.

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>>9076619

That pasta machine makes great fettucini as well.

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>>9076619
>ravioli

>>9076632

chefboyardont?

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>>9076619

Thats the bolognese I reduced for some of the ravioli I made, put it in an alfredo sauce for serving.

What the fuck happened to this thread.

>>9052042
>general

>>9077024
What's the problem with that?

>>9076863
mental illness

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Anyone else in to baked cheesecake?
Super easy recipe and always comes out the same, however it does take a long time to cool.
I cooled it too quickly so the top cracked unfortunately

>>9052273
That loaf looks fucking top son

>>9077985
I use a spray bottle with water, sugar and whater flavor is in the cheesecake(usually lemon) and squirt the top a little bit at first. so this doesnt happen

>>9054967
That looks delicious. I usually bake bread or pizzas but that cake looks amazing! Maybe I should start looking into cakes.

What should I bake, /ck/?

>>9078140
Sounds like a good idea, will try this next time, ty anon

>>9078247
https://www.youtube.com/watch?v=d7RdCT3SMGM

Show me your moves

>>9078743
Its late where I am right now. Expect a bread thread tommorow, I'll cook some up

>>9076608
>not using semolina
what?

>>9078809
or you could post to this thread instead of being a pretend maverick and starting your own.

>>9079075
lack of availability?

>>9079088
Thread will be dead by then most likely

>>9074900
Yeah, I was wrong, it's just a regular sandwich loaf -- I didn't realize the pullman was a specific pan!

Recipe:

1 cup warm water
1/8 cup sugar
3/4 tbsp active dry yeast
3/4 tsp salt
3 tbsp vegetable oil
3 cups bread flour

combine 3 tbsp of the warm water (from the 1 cup), sugar, and yeast. let bloom for 5-10 minutes.

stir flour and remaining water, let sit 5-10 minutes. add yeast, oil, and knead 5-7 minutes until smooth and elastic. let proof until doubled, knock down and knead to shape. let proof in bread pan while oven preheats to 350F. bake 30 minutes.

which is the superior fat

butter or oil?

>>9052273
Impressive

Most impressive

>>9079306
overall I'd say oil, since you can salt it and get a comparable taste with lower cost and less saturated fat
for baking, I'd say butter simply because of the wealth of classic recipes that rely on it

just mixed up my first biga, i've never worked with preferments or levains beofre, curious to see how it goes!

>>9079075

I used semolina first and it fucking absolutely tastes like garbage. Maybe someone pissed in my batch. It was just gritty and awful, couldn't work the dough. Honestly I'm sure it was my fault.

>>9052302
So it's kind of like a hybrid hokkaido milk bread cross w/ brioche recipe. Might as well go full hybrid and add mashed sweet potato too.

Also when I do this without a tin I find that scrolls help the wet buns keep their vertical height better so it's even fluffier.

>>9052258
hot dog, anon
>>9052270
wow, thanks so much

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>>9057088
lovely bread, anon
>>9057252
fun shapes
>>9058525
good lord, anon. nice work
>>9058833
wow! looks amazing!

here is a photo of my second loaf of bread. it was very tasty and i am proud of myself

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bumping for last time probably
OP here just want to say that this thread was pretty classy
and thank you for all contributors to conversation, recipes, and pics!

Blueberry pound cake.

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I think it could have baked a little longer.

>>9079923
you should be proud, it's lovely! what's the recipe?

>>9078743
About to make some bread in an hour or two.

>>9081492
What kind? I mixed up a biga last night and am about to do a second fold of the biga + final dough

>>9081502
I'm a bit low on supply, so old fashion white bread.