So, long story short, I've been making my own bread for around six months because I was not satisfied by supermarket bread an there weren't enough bakeries around. I'm no professionnal, but it's good enough.
Has anyone of you ever tried to? What was it like? What are your tastes in bread? Any advice/question?
>>7534294
One more to get you in the mood!
Yeah, since I was a kid. I usually make 100% whole grain sourdough, often with no added salt. Sometimes I put in some flax because it tastes good.
>>7534294
>general
looks nice, but needs more whole grain flour. Even a little bit makes a difference.
First attempt at baking bread is in the oven right now. I think I missed dusting the surface with flour.
>>7534314
Forgot to mention: It's a mixed grain rye-wheat bread with sourdough.
>>7534314
It's not that big of a mistake in my opinion. Your bread still looks awesome. Keep us updated when it's finished cooking?
>>7534316
>It really tastes much better.
not so much for the taste, but the added fiber. it makes the bread healthier.
>>7534324
>Keep us updated when it's finished cooking?
Will do
Has anyone ever tried making one of these?
>>7534324
>>7534326
Fresh out of the oven.
>>7534380
Interesting! The crust looks surprisingly....soft? What's it like on the inside?
Haven't cut it open yet. I'll do that once it's sort of cool.
The crust is pretty hard. I just saw that I screwed up the temperatures. I was supposed to bake at 250C for 10 minutes and then turn down to 200C for 45 minutes. I just baked it at 250C for the entire 55 minutes.
The underside is quite a bit darker and has a couple of cracks all the way around..
>>7534421
>mon_boneur_erecte.jpg
This is beautiful enough to make me write in false French.
>>7534452
The insides turned out quite nicely actually. (I was going for a German-style Graubrot, so the denser texture is to be expected) It's just that the crust is hard as fuck. Welp, at least it should keep fresh for a while that way.
Here's some simple sesame buns.
I want to learn how to make rye bread next.
>>7534980
Nice. You have any favourite loaf tin recipes?
I'm itching to make something in my 2lb tin. So far I've made banana bread with whey protein in it and Tea infused fruit loaf
Both very nice
>>7534991
I'm still a beginner as far as making bread is concerned, so I don't really have anything much to share.
>>7534349
Just made some yesterday.
Super simple and came out great.
I loosely followed John's recipe:
https://www.youtube.com/watch?v=YX_6l2bmvQI
Pic related: a croque madame I made this morning with the bread.
18 hour rise, so you have to plan ahead.
>>7535038
Money shot.
Was disappointed that the cheese inside didn't appear fully melted, but it was delicious nonetheless.
try out any flours you can get hold of. i think that spelt is pretty amazing, as any dough with spelt in it is always fantastic to work with and produces a really nice crumb. i think rye is difficult to work with tho. don't feel the need to buy expensive flours either, as i cannot tell the difference between them and the basic flours (especially once they are cooked)
throw anything you can find in there. i usually add a lot of seeds, but i add molasses too or malt regularly, also oats but that can make the dough sticky
i always leave the dough to do a slow rise in the fridge overnight, as texture and flavour are improved
i use fresh yeast to bake with, and i just dissolve it in whatever warm fluid i am using. you can keep the blocks in the freezer until you want to use them
'autolyse' (otto-lees cos it's french or some shit) method means that you don't need to knead for 10-15mins, but instead you leave the dough once the fluid has been added for 15mins, then you just briefly knead for a minute, and then wait for another 15mins and repeat, until the dough is stretching well. obviously that's not quick, but it's reliable
>>7534421
How?
I use sourdough, whole grain flour, salt and water.
Never came close to this, my bread either flattens a bit and is too dense.
>>7535038
Made a jalapeno cheddar bread this evening.
It was kind of weird, but strangely addicting to eat.
Ciabatta recipe with fresh diced jalapenos and shredded cheddar.
Very herbal in smell/taste.
>>7536045
Crumb shot
>>7536048
Crumb compared to the ciabatta I made
Yesterday's sourdough loaf. It's still a bit dense inside, but I'm using wild yeast so fuck it!
>>7536052
That crust looks kinda anemic anon. Try adding a pan with a bit of water to the oven next time. Would eat tho.
>>7536066
The crust definitely left some texture to be desired.
I was kind of fearful of over-baking, because I really didn't want it to dry out.
I'm still new at this, I'll try the water reservoir trick next time, maybe a higher heat.
It was about 425F for ~28 minutes.
>>7536063
looks good, anon! would eat.
assuming you actually made it, facebook save file and all.
faggot
>>7536063
Looks pretty good. How long did you proof?
>>7536124
I let it ferment for four hours, shaped it, then let it proof for another 2.
>>7534294
I used to enjoy making rolls that included steel cut oats. They needed added gluten to develop a nice crumb but they had some additional texture without being the kind of "Here's a sponge full of trail mix" thing I found with a lot of multi-grain breads.
Learning this test was probably the most help in making bread:
http://slice.seriouseats.com/archives/2010/09/technique-the-windowpane-test-for-pizza-dough.html
Second only to doing an over-night pre-ferment w/ 1/2 water and flour.
>>7536063
Looks a little dense, but would still try.
>>7534349
I would assume someone has.
>>7534349
Looks like Ciabatta?
If it is, that will be a very wet dough and can be difficult to work with. Don't worry if your first couple of attempts don't go well, you will get it; and then you can tackle any wet dough bread with confidence.
The Bread Bibleby Rose Levy Beranbaum has my favorite recipe.
I made these the other day. They are filled with chorizo, as it's mandatory for the asturs.
They are painted with milk and salt.
(Captcha ask me to identify bread).
>>7536160
>that test
Many thanks to you anon. My doughs shall be properly elastic hereafter
Pretty much the only bread I eat is homemade. The hardest part for me to get down was the kneading. Some other anon already posted the window pane test, so yeah. I just make a bunch of dough and store it in the fridge, each morning I cut off a piece, rise and bake it. I might do so apple cinnamon bread with almonds in it today.
fridays bake
I've been baking at home for about 5 years. Almost always use a cloche a these days.
definitely a skill worth getting good at
>>7537262
Do you eat them like a sandwich, have them as a side or use them in some other cooking method?
All these look so good. Too bad I'm currently trying to not eat any bread so this thread is kinda painful. Also it's fucking hard to come up with filling stuff to eat at evening.
>>7537954
It's more like a snack; they use to be cheap food for those who worked on the mines from the north, now is more a picnic thing or something to eat during breakfast.
>>7537960
Why are you trying to avoid eating bread? Whole grain bread is pretty healthy, if a bit harder to bake with
>>7537993
I'm just testing it out. Honestly I feel better and so does my stomach. I might end up eating bread at some point but I'm so tired after work I don't know if I can bake it myself.
>>7534294
I'll be honest from a sideview I thought this was a furby image...
>tfw the year old starter you'd been feeding that had provided such good bread got thrown out
I left it at home for two weeks as I moved, figured that my mom was into baking, she should be able to just leave it in the fridge, maybe even feed it a few times.
Texted her today asking if she'd baked anything and got a sheepish voicemail telling me it got a "crust" on it and then got moldy so she threw it out. Without asking me first, or even letting me know that something was up with it.
I have no face to convey my emotions.
>>7534294
Any good Hawaiian bun recipes?
Or any Brioche bun ones?
Here is a loaf i made few weeks back
sourdough 75% hydration
>>7538477
I am so sorry anon, I'll have a shot later in remembrance for it.
>>7537908
Some asshole put flowers in your prep area.
An equally detestable asshole put raw meat near your bread.
This is the recipe I use: http://www.tasteofhome.com/recipes/basic-homemade-bread
Tastes great and it's easy to customize by adding flavors (olive loaf, ceder/jalapeno, etc..) Only problem is the difficulty of cutting thin slices. I really need to invest in a bread slicer.
>>7538494
nice try, but looks like shit.
Baking bread without a scale at high altitude is a nightmare.
Proofing bread in my poorly heated kitchen is a nightmare.
Still totally worth it.
>>7534294
I've been doing it about two years, mostly serious about pizza, sort of winging it with breads and rolls. I caught my own sourdough starter and use that a fair bit.
(It's now Spring-- it's much easier to make your own starter now than in Fall/Winter.)
A baking stone or baking steel (or a cordite kiln-shelf) is a must-have. If you don't have one, steel pans are your best bet. A mixer is also very nice to have.
It's all about room-temperature fermentation. That's the key to great bread.
>>7536170
That's the thing about starter/wild yeast breads; you have to make sure they are full of gas when you put them in the oven (and use a stone/steel for enough spring) or the crumb will be very dense and wet. The crust will look great, but the crumb will be very tight and gummy.
I am not a pro-- but getting that right is like 90% of the battle.
This sounds dumb but I don't own an oven. All I have is two stove burners and a microwave. How can I home make bread? Would I be better off buying a bread maker?
>>7539350
I would say to use the dutch oven method.
Heavy steel/ceramic pot.
Heavy slab of metal or ceramic.
Place dough in pre-heated dutch oven, heat up big stone thing and place on top so you end up with a hot oven.
Same principle as putting coals on top of a dutch oven in a campfire.
Your mileage may vary.
>>7534421
wew lad
>>7539350
put a grill lid on top of your stove
and buy a meat thermometer
>>7539350
Microwaves boils liquids/water/oil/fat, so it can't be used for bread.
>>7534294
I started making my own bread about 10 years back. I eventually grew my own starter cultures and researched and used a bunch of different flours and ingredients... some pretty exotic.. from vital wheat gluten to xanthan gum and guar gum to increase moist crumb, to alpha and beta amylase in pursuit of starch conversion and crust development.
over the years and years of work on it i have discovered one thing that makes the biggest difference. the oven.
home cooks will always be sort of stuck with the oven they have.
I eventually went so far as to buy a small "combo" steam oven.. This has BY FAR had the greatest impact on my bread and the crust development.
The closest you can get in a home oven is to do the bread in a pot technique with the steam in the pot helping the bread along.. but it still just doesn't come out the same.
I am going to build a wood fired oven in my back yard this summer in pursuit of higher temperatures and proper pizza, but a nice side effect will again be having yet another oven to try my bread recipes in...
>>7534294
Yes.
All I had was Whole Wheat flour though, so the bread was quite dense. I got pretty good at it though. Trick was to make a "sponge" mix first, let it rise, then add more flour to that and make it into your desired dough consistency. Lots of rising/resting to make it as soft as possible. Still too dense for my tastes though. 100% wheat bread that you buy in stores is a fucking lie.
>>7539350
Do flatbreads on a pan, they are easier to make anyway.
>>7540055
You can make a bunch, freeze and reheat on a pan again also so you don't have to make them from scratch every time you want bread.
Made in a Clay plot, crispy crust with sesame and caraway
About to bake a couple whole wheat sourdough boules. Going to turn three bags of whole wheat into boules after I friendzone my bf later today and he's out of the way.
Anyone else have a problem with hand kneading dough? I can make a mirror recipe 1 in the stand mixer other by hand and I can knead by hand for a full hour and never pass the window pane test. With a stand mixer 5 minutes I can get nicely kneaded dough. Do I not have the Baker's touch? :(
>>7540692
Have you tried waiting a couple hours before kneading?
>>7540692
https://www.youtube.com/watch?v=sOjSp5_YiF0
at ~4:35 is the slap technique.
It really mimics what happens in a free standing mixer.
I live in a very small apartment, and the kitchen has no flat surface for kneading, how can i do it?
>>7540755
you have a floor.
>>7540755
I just baked a couple boules with the kneading done in a large bowl. Once it comes together, you can do it the air.
>>7540773
This.
Once you learn to anti-gravity, home baking is a breeze.
>>7537908
that's a bif cukig nonion
>>7540755
No-knead doughs.
