Thread replies: 7
Thread images: 2
Thread images: 2
File: img_7744.jpg (31KB, 450x830px) Image search:
[Google]
31KB, 450x830px
Let's talk about bread.
Today I baked a couple loaves of struan:
Soaker
3 tablespoons polenta
3 tablespoons rolled oats
2 tablespoons wheat bran
1/4 cup water
Dough
3 cups unbleached bread flour
3 tablespoons brown sugar
1 1/2 teaspoons salt
1 tablespoon instant yeast
3 tablespoons cooked brown rice
1 1/2 tablespoons honey
1/2 cup buttermilk
3/4 cup water
What about you, /ck/? Do you bake bread? Have you ever baked bread? Do you want to know more about the process and/or science of bread baking?
~~GLUTEN ZONE~~
>>
oldfag back revisiting /ck/ for an evening.
used to make something called "Jane Dough"
people got a big kick out of it back in the day but I swear it was the best sourdough starter ever in history or should I say "Herstory"
>>
>>9299079
Well, what was it?
>>
>>9299059
I bake bread but I'm super new.
500g bakers flour
300g water
5g salt
5g sugar
7g yeast
5g amylase
dash of oil
I've made it about 10 times now. Sometimes I add grains or nuts ontop or stir it into the dough. I could take some sour dough starter from work but I don't really want to care for a mother.
I have problems rolling large loafs. 90g rolls turn out nice but I can't get a good loaf roll, they are always kinda wierd shaped when they're big.
>>
>>9299362
>super new
>not only knows what amylase is but also uses it in a recipe
[X] Doubt
>>
>>9299362
That's a good basic recipe. I might consider bumping the salt to 7g or 8g instead, just for flavor - the extra 0.5% makes a surprisingly large difference. Don't worry, it won't kill your yeast. Good call on the amylase; that's a pro move right there.
>>
>>9299382
Work as chef and study food sci at uni. But still only baked bread a dozen times.
Thread posts: 7
Thread images: 2
Thread images: 2