No.534
I was considering starting to bake my own bread, but I wouldnt even know where to start.
any help OP?
No.535
Yes. I love bread. Bread is life. Tomorrow I'm off and I'm going to wake up very early so I can start baking.
No.536
>>534flour water yeast and salt
that's your start
No.537
>>534Like
>>536 said, it's pretty simple. If you want to start a sourdough you don't even really need the yeast, you just let some of the naturally occurring ones colonize a flour/water mix.
The benefits of the starter is that you don't need yeast, and it forces you to either get better by baking a loaf every week, or throw away bits of it as you feed it.
>>535Hell yeah sushi roll good luck!
No.538
>>534It's been a long time since I've baked any but I found the Breadworld site to be really good.
No.576
Since if I have the time to plan this again, I did some bread again and learned a lot along the way. My former breads were always very dense, with a strong taste of yeast and a thin crust. I found the key for a tastier bread was at least 1) Either using some sourdough or taking care properly of the yeast 2) putting enough water, it's ok if the dough is sticky at first.
With the proper raising time and those two simple rules the bread came out as way tastier and the crust light and soft.
As for resources, there is plenty of channel about that subject, but John Kirkwood channel is really on point and totally fits the mood of this board :
https://www.youtube.com/user/jonboy2478/videos No.579
>>577>kalamata olives and rosemaryDidn't see that, it's even better. It must tastes like some of the bread called "fougasse" in France, often sold in a different form but with olives, lardons or onions inside
No.589
>>588this is adorable in its own way.. appreciate home baking
im hungry
No.590
>>588any filling?
custard is so much easier to make than kneading all that dough unless you have a dough hook of course.
No.591
>>533Bread is the very important for many europeans and a good, tasty meal. The problem is that the common wheat, Triticum aestivum, has been bred to shit in the 60s so the amount of wheat gets higher per plant. On paper, that isn't a problem, however, they also bred it in a way that makes it more difficult for us humans to digest. I reccomend using rye or other alternative types of flower if you value your health and avoid wheat as much as you can.
No.594
>>590I never really considered it before, the biscuit dough does not actually cover the entire bread dough. For this reason, I am worried that the custard would flee and form an ocean on the tray.
Now, I haven't made any sourdough bread yet but I did make some banana bread today and it was absolutely delicious. I hope it counts.
No.596
>>594Banana bread is more of a cake really. It's all about the levening agent. You've got your soda or powder for cakes muffins and biscuits. Then you've got powder or instant yeast. That's begginer bread. After that you have fresh yeast. Finally starter cultures that you feed yourself are used by bread legends. In another direction you have steam leavening. That's cream puffs eclairs puff pastry and croissants. Croissants and danishes actually use yeast and steam, while puff pastry uses only the steam between layers of dough and butter to puff up. Also there's wackiness with angel cake, where the leavening is from beaten egg whites…
Banana bread is cake and cake is good, but it's in a different leavening tech tree than yeast, which is really what makes a bread a bread and also what gives sourdough it's distinct sour flavor.
No.597
How realistic is it for poor student to bake every other day fresh buns? Is baking bread cheaper alternative to buying one?
No.598
>>597It's cheaper ingredient-wise but I don't know about the cost for the electric or gas power required to bake the bread
No.599
>>598he could make pita bread, it takes 10-15 min in my gas oven so energy costs could be greatly reduced
No.621
I made this roasted garlic focaccia a while ago.
https://www.seriouseats.com/recipes/2017/04/easy-roasted-garlic-focaccia-no-knead-bread-recipe.htmlI wish I had a better camera, my webcam pics are all terrible but it turned out really nicely. Went stale faster than I expected though. Does anyone here use a bread box or something I made this roasted garlic focaccia a while ago.
https://www.seriouseats.com/recipes/2017/04/easy-roasted-garlic-focaccia-no-knead-bread-recipe.htmlI wish I had a better camera, my webcam pics are all terrible but it turned out really nicely. Went stale faster than I expected though. Does anyone here use a bread box or something to keep bread fresh for some days?
>>597If you don't want to use an oven or much gas, I recommend unleavened flatbreads. They're much easier to make and cook quickly.
A good one to start with might be chapati (
http://www.manjulaskitchen.com/roti-chapati-flat-indian-bread/).
Just need whole wheat flour, salt, water, and some oil or butter.
I know the recipe does seem easy (and it is) but if you want to make really good ones, watch the entire video a few times and try to copy exactly what she's doing.to keep bread fresh for some days?
>>597If you don't want to use an oven or much gas, I recommend unleavened flatbreads. They're much easier to make and cook quickly.
A good one to start with might be chapati (
http://www.manjulaskitchen.com/roti-chapati-flat-indian-bread/).
Just need whole wheat flour, salt, water, and some oil or butter.
I know the recipe does seem easy (and it is) but if you want to make really good ones, watch the entire video a few times and try to copy exactly what she's doing.
No.679
Every time I try to make bread it comes out really dense. I think my yeast is old but all the stores are out. That said naan bread comes out nice.
No.680
>>679Do you have bread flour or just all purpose? I'm no expert by any means but my breads came out a lot better when I managed to find some bread flour. That and for a long time I was under-kneading the dough because I don't have a stand mixer so I just used my hands.
No.681
I get my bread at the store
No.683
>>680Yeah I use all purpose, is the difference that noticeable? I also have no clue how long I should knead, I just go until its a uniform ball which when I put it that way definently seems like I'm under kneading.
>>681>doesn't pirate bread No.684
>>681Imagine all the money you could have made opening your own bread store.
No.685
Why are pictures of cute girls with bread so heartwarming. They make me feel warm and fuzzy…
Anyways, my beer bread is in the oven! I used a wheat beer with orange peel, and so decided to spice it up a bit with some orange zest so I think it'll have a lovely flavor. It smells great, I'll post it here when it comes out, cross your fingers for me.
>>683>Yeah I use all purpose, is the difference that noticeable?Well I'm not sure objectively. It was for me but there's a million other variables that could cause issues. Baking can be tough.
>I also have no clue how long I should kneadLook up windowpane test and poke test. For me personally, I always knead way longer than I think I need to and that seems to be the right amount. If you have the space and the money and like baking enough though, I'd recommend a stand mixer. My family has some accomplished bakers in it and according to them it's a real big convenience. But there's something nice about doing it by hand…
No.767
Made two rye breads earlier, kinda botched it (scatterbrain caused 2h rather than 1h first rise, so didn´t dare to do more than just get them into the bread tins with as little handling as possible (which was probs a good idea, since even though I left them to rest for the 30min after-split-and-shape-rise the recipe called for they didn´t really have any puff power left (I totally don´t do lisp))) so at least one of them is very dense.
I don´t mind though, I like thicc bread. Better than the stuff you can eat an infinite amount of slices of without it being filling whatsoever.
No.768
>>588I'm a bit late, but can you share your recipe? For now I am considering trying to make some with a random recipe from the internet.
I like the cute animal pattern on the bread
No.769
Not bread, but I've been baking quiches recently. I chop up whatever veggies I have, some meat, some cheese, and throw it in for an hour. I actually got a twin yolk recently, I felt petty special.
No.773
>>767oh nice, thicc bread is best for spreading stuff on too. have you baked with rye alot sushi? I just got some whole rye flour for the first time and I have no idea how to work with it.
No.774
>>773>have you baked with rye alot sushiNot really, think this was the second/third time? And only made wheat bread like once or twice. Bread is kinda hard to get right, while sugary stuff is super easy to make and get better quality than store bought, so that´s where I´ve spent most of my baking efforts prior.
I have an old goto cookbook that has a lil bit of everything that is usually good, so I just used a recipe from that. Was actually scalded rye bread, to be more precise, where you pour boiling water over the rye flour and let it cool 10-12h before making the dough. Haven´t done regular rye bread without scalding so dunno how much of a difference it makes.
So I dunno, try to find a recipe you trust the source of and go from there?
No.775
Rye flour is my nemesis. Every time I bake with it, my bread comes out too thick and dense, even following the recipes I find exactly.
No.783
Initialized my first (rye flour (rour dough? (rawr dough?))) sourdough starter yesterday, seeing signs of life, just gave it its first snack. Hyped to make my first real sourdough bread when it's past the initial phase. Also wanna try mixing in a dollop of starter into pancake batter.
No.784
>>783 returning, and I uh, underevaluated how much life there'd be in this thing. Put it in too small a jar that it filled about 2/5 the way of, just noticed it has bubbled up to the point it's past the brim slightly pudging out and pushing up the loose lid.
Lucky I spotted it before I fell asleep, and have a twice as large clean jar on hand.
No.785
>>784 again and not intending to spam but god dang, just gave the starter a sniff while giving it its second snack and it's smelling like some kind of luxurious belgian beer, kinda like a blonde Leffe. Was considering feeding it wheat flour as well but really want to know the full extent of the direction it's already going in. Maybe I'll split it into two cultures, one exclusively rye, one 50/50 rye/wheat feeds.
No.795
Hoping someone can answer this. I like to make flatbread and I have my own technique but I've seen a lot of people say that to cook roti/naan/ect the pan has to be super hot, dry and cook for at at least a minute on each side. Whenever I've tried cooking bread like this it ends up burning almost instantly while the rest of it is barely cooked. Usually I cook it on medium with some oil and its super tasty but I'm wondering if I'm doing anything wrong with that other method.
