can we get a bread thread going? made this 40% whole wheat loaf today.

Someone on this board made real food? That's so refreshing!

>>9328069
shocking, i know. guessing this thread will die sooner rather than later.

i was pleasantly surprised by how nicely this loaf rose, and how easy it was to shape. in the past i've had difficulty shaping the high hydration doughs i've worked with. i think the partial whole wheat flour helped firm it up and aided in the gluten development.

>>9328010
Looks better than any hipster bakeries around me

>>9328081
there's something intensely satisfying about baking bread, especially when it means my friends and i aren't buying it from the "artisan" places in our part of brooklyn.

>>9328079
How'd you learn to bread? I still don't know how.

File: 80% biga crumb.jpg (173KB, 1053x1404px) Image search: [Google]

173KB, 1053x1404px

>>9328093
i googled a few recipes for "no knead" bread, and after i made them i wanted to branch out and make something that required more technique.

i highly recommend "Flour Water Salt Yeast" by ken forkish for a great, kinda scientific entry into bread. pic related, my best loaf so far

>>9328010

teach me senpai

i cant get quality rise/crumb structure from my loafs. whenever i bake i just get flat, dense loaves with no crumb structure and little rise (even if the dough had lots of rise)

is my hydration ratio off? poor quality flour? insufficient kneading?

>>9328099
Nice thin crust. I love the air pockets. means its east to chew.

>>9328104
what recipe are you using? it totally depends on the ingredients, time, and temperature.

i tend to go with long, slow bulk fermentation (i.e. initial rises) with minimal work done to the dough. just stretch and folding a few times at first gives a lot of structure to the finished bread.

invest in forkish's "flour water salt yeast" (or just google recipes from it, but honestly the intro chapters about the science behind bread baking are worth the cost of the book)

>>9328010
how many times have you posted this picture on here noob

>not calling this a bread bread.

Kys

how often do you score swastikas into the bread and if you dont why havent you yet?

>>9329496
never? i made that loaf of bread yesterday. i participate in bread threads pretty regularly, sorry if you can't tell one picture from another.

>>9329594
never, because i'm not a massive racist asshole