Just finished another batch of my ciabatta. Pretty rustic looking, and also pretty flat so I can fit it in the toaster when sliced horizontally.
I always let my sponge/biga/bug/starter sit for 2 days, and the main batch was mixed this morning, and has been rising and knocked back and rising again for the last 8 hours or so.
Bread anons, get in here, post bread, etc.
Also the margarine in my pic isn't mine... but the Turkish coffee is!
>>7838003
>rustic looking
mcfucking kill yourself
>>7838003
>my bread doesn't look like a mass produced loaf
>it's fucking rustic looking guys
>>7838003
Wow it looks so rustic
I'm fucking obsessed with yeast rolls.
>>7838003
>looks like shit
>its le rustic guys!!
>>7838003
>rustic
There's that word again.
OP here. Fuck every single one of you. All I wanted to do was contribute some OC to this miserable board, and all of you have to shit all over me.
Yeah my bread is rustic, so fucking what? It just happens to be my preferred style of cooking. Now if you have nothing nice or constructive to say, then go shit up someone elses thread. Thanks!
Oh yeah I forgot that all people who think they're "le master chef" hate the word rustic
>>7838061
Not OP btw
Actual OP here. I'm a faggot
>>7838061
fuck off OP, you can't bake
>>7838061
OP is a faggot
>>7838003
Looks good.
Ignore the trolls.
>>7838061
It looks shitty, anon.
>>7838101
(thats not OP)
>>7838061
Ok fine faggot.
How does it taste? Are you satisfied with it?
>>7838048
Texas roadhouse rolls with cinnamon, honey butter?
> OP posts shitty attempt at "bead"
> tries to call it "rustic"
> gets all pissy when called out on it
you can only be a better cook when you admit your food is sometimes shit
If one plans on making homemade bread on a consistent basis, is a bread machine worth the investment or should you just stick with a quality bread pan and your oven?
I usually don't do expensive unitaskers but I recently got a rice cooker and it blew my fucking mind so I'm trying to stay a little more open now.
>>7838364
>bread machine
you can't get the nice crusty french/italian bread from a bread machine. you need an oven for that.
bread machines tend to make nice soft slice bread & steam buns, that's about it.
>>7838399
But does it do soft breads better than you can get in an oven?
That's mostly what I'd be making as I tend to not like hard breads.
>>7838436
Better? No. Easier? Yes.
>>7838327
I don't care which.
The one's from Texas Roadhouse, or Golden Corral, or any place with nice, fluffy, buttery yeast rolls, they can just have my money.
>>7838003
It looks like a fucking dog's dinner.
Looks like shit senpai.
>>7838048
Dinner rolls are my favorite bread to make, they're so damn tasty. Potato rolls are especially good.
>>7839550
>shit appearance = shit taste
Average /ck/ poster.
>>7839616
Never implied that, I said it looks like shit.
Stay insecure.
>>7838003
Looks tasty. If it wasn't so unhealthy, I would eat nothing but fresh bread and butter for many meals.
Just a tip though, when you post bread you've made you should cut a slice to show the crumb.
brad makes you fat
>>7839656
Here you go, the crust is veeeerry crusty.
Not as many bubbles as ciabatta should have, probably because I dont let it prove in the loaves, but if it was any higher I wouldn't be able to fit it in the toaster though so suits me pretty well.
>Everyone dissing my bread
>no one posting their own
Do any of you guys even bake?
>>7840667
Lots of us bake, but bread threads are always really slow and tend to last like 10+ days. Then FF shows up and discourages everyone with his beautiful loaves. I usually don't take pictures of the bread I make. But this is a semolina loaf from Bread Bakers Apprentice. I've changed a lot about the recipe. The pre ferment uses my levain instead of commercial yeast and I add some stretch and folds instead of kneading it as long. I also upped the salt content, as all of Peter Reinhart's recipes seem to be slightly lacking in salt. These guys make great toast
>>7840705
and here are my 75% hydration sourdough mini baguettes
>>7840706
Looks daaaaamn good!
>>7840667
>that dense ass crumb
that's not a ciabatta m8. I'm very intrigued by how you managed such a flat loaf with such dense crumb.
>>7840706
How did you get such great spring on those? My high hydration doughs never seem to rise much in the oven
>>7840741
The book I mentioned, bread bakers apprentice, is where I started learning about bread. But the internet is an even better resource, places like thefreshloaf etc. have excellent recipes and tutorials.
>>7840784
For that specific recipe, stretch and folds are the key to getting the crumb like that. And with baguettes you always bake them at what could be considered slightly under proofed if you want good oven spring and some ears. Steam is also very important and the most difficult thing to get enough of for the home baker. I spray my oven and also throw a bit of water directly on the bottom of it near the heating element. It's bad for the oven in the long term though. I've found the pan of water in the bottom to be insufficient.
The first few times I made that recipe I got almost no oven spring, so I know what you mean
>>7840667
That's more dense than my 100% whole wheat sourdough.
>>7840812
Awesome, thanks for the info. What do you proof your loaves on, and how do you transfer it into the oven? I've been using a couche with rice flour but I still get some sticking sometimes, which causes the loaf to deflate after removing it from the couche.
Should /ck/ make a friendship yeast starter? We could ship it to each other lol.
My bread-loving in-laws came to visit so I sent them off with:
>no-rise oatmeal molasses bread
>challah
>buttermilk bread, 3/4 all purpose 1/4 rye
I'll have to post pics next time.
>>7842748
I've never tried baking with semen before
>>7838003
>2 days
>8 hour rise
Jesus fuck, no wonder you ended up with that sad fucking puddle of "bread"
>>7843554
So... you're not supposed to let the bread rise?
couple hours of rising, knock it back, couple more, knock it back, couple more hours for final rise. If I had let the final rise be in the loaf form there would probably be a lot more height but its not really what I'm aiming for.
>>7840812
For that steam what do you guys think about putting a baking stone on the bottom rack and pouring water on it? This way it wont hurt your oven and youd get steam right?
Made these yesterday, it's just simple bread.
>>7844239
learn proper bread making techniques
>>7844472
Be careful when doing that, some stones will shatter with rapid temperature changes
>>7845343
Yeah dude don't do this to anything hot, ever.
>>7844472
You could get the same effect out of a preheated cookie sheet and some ice cubes.
>>7844472
That's what I do except I just pour the water on the floor oven - as anon says you can shatter a hot stone by pouring cold water on it, the same applies to the glass in your oven door if there is any.
>>7840705
>>7840706
I appreciate the kind words, but your bread is every bit as beautiful as mine.
My GF just made this dill seed dinner roll-style load of bread
I took these 20% cornmeal, 20% whole wheat, sourdough sandwich loaves out of the oven about 2 hours ago, enjoying my late night repast.
>>7838003
Is this a joke? Please tell me it's a joke
Going to try making my first homemade bread today, /ck/
Anything I should know before I fuck it up?
>>7845138
So leave the started for 1 day, then only let the bread rise once, cut it into loaves and let it rise a second time?
Any ciabatta recipes you guys would recommend?
Here's some rolls. I make a batch once a week. With some nice smoked ham, butter and cheese it makes for a pretty nice and quick breakfast, lunch or even a midnight snack.
>/Bread Bread/
Does cinnamon rolls count?
Last time I tried to make a fluffy crusty white load, it turned into something indistinguishable from ciabatta.
What did I do wrong.
>>7847649
>fluffy crusty white load
plz this is a blue board
>>7847649
The two most common causes would be not having enough gluten/gluten development to hold the dough together, or your hydration percentage was too high.
>>7847565
Not him, but I agree that if your final proof is taking 8 hours you're making a mistake, probably not enough yeast. Using preferments, and retarding your bulk ferment by keeping the dough in a refrigerator, are great for developing flavor, but there's nothing gained from making your final proof take a long time. A long final proof is inconvenient, but more importantly the taste and color of your finished bread will suffer if you allow the yeast to consume all available sugars, and in extreme cases can lead to the loss of gluten (proteolysis). You should use enough yeast/make sure your starter is very active, so that the final proof doesn't take more than a couple hours.
>>7848131
I didn't actually do a final proof. Let dough rise for a couple hours, knock back, rise couple hours, then transfer to oiled bowl and let rise an hour or so, turn out onto bench, cut and bake.
There wasn't any time prooving in loaf form.
>>7838003
Looks undercooked.
First time i made bread today, turned out not too bad, but it was a bit heavy/thick in the middle and didnt rise as much as i hoped during cooking.
Should i add more yeast next time, or not knead it as much after the first proving? Im not sure
OP Here, I cut out the last prooving stage and instead let it sit in loaf form for a bit, the results are drastically different. Still not as holey as ciabatta should be, but much more height. Also baked it on 220C instead of 210C.
Do you guys keep back a small amount of dough as a starter for the next batch, or just make a fresh starter each time? I've heard people say you should keep back part of the dough (in the old days they called this "leaven" and would preserve it in salt while it wasn't being used)
>>7850333
>>7850376
Both of your breads are extremely dense, you need to add more liquid to the dough if you want them to expand nicely in the oven and have a more open crumb.
As for the leaven/yeast question, it really depends what you want to achieve - saving a little bit of dough from batch to batch works really well and is the simplest way to leaven bread as long as you're baking the same recipe on a regular basis. Sourdough starter is a culture you keep alive perpetually by feeding it with floor and water, it takes about two weeks to start one before you can reliably bake with it. Either kind of levain should be stored in a jar or crock. In the past, people carried sourdough with them in small bottles when they traveled. Under no circumstances should you put pack any kind of starter or dough in salt, this will kill the yeast.
my last bread. forgot to slash
>>7850333
>Should i add more yeast next time, or not knead it as much after the first proving? Im not sure
*proofing.
No more yest, those beasties reproduce like mad and you should have enough. Try an extra couple of spoonfuls of water; the dough should be sticky enough that you need to flour your hands to handle.
Knead five or six minutes for the first time, and after you punch it down for a couple of minutes. At this time separate the dough, if you are making more than one loaf/roll/whatever, and shape it.
Let it rise, covered with a cotton rag, for a couple of hours. Bake.
Let me know how that works for you!
Good luck.
Bread my mom made
Best is when she puts walnuts in it. Not really a fan of the raisin or olive bread
>>7851071
fukn gorgeous dude
>>7851064
tx man. different poster, same problem. i use dry yeast but always have a bread that is wayyy to dense, i figured it was because i use way too little water, but couldn't explain it to myself.
are there any other trix for making the bread less dense? more thorough kneading?
i always put a lil metal bowl with water in my oven when i bake, does that help? i herd it keeps the loaf moist.
as for the sourdough starter: should i keep it in a roomtemp place or store it in the fridge after 1 - 2 weeks and put it out everytime i use it?
>>7851071
that looks so good man
>>7851347
Why is your wall made of particle board, and why do you set bread on the floor?
>>7851362
It's the counter visible in the top left image
>>7851371
This setup looks sick as fuck what are you Italian?
>>7851399
Yes actually, but only by birth cause my mom is Italian. This is in my backyard in Eastern Yuropoor
>>7851349
If you want to bake breads with an open crumb, hydration is the most important factor, but you also need strong flour with enough gluten, proper technique to develop that gluten, and proper technique when shaping loaves.
Adding steam to your oven (I splash a cup of water on the floor of my oven, more effective than putting a bowl of water in) allows the crust to expand without tearing during the initial expansion and at high baking temps produces a thicker, crispier crust.
How you should keep your sourdough depends on how frequently you want to bake with it: if you're going to bake every day, keep it at room temperature so it stays active all the time, but if you only bake once a week it makes sense to keep it in a refrigerator it so that you're not constantly refreshing it and wasting flour.
>>7840706
those ones look exactly like baguettes made by pro baker; good job
>>7838003
Try adding molasses and a dash of vinegar into the dough roll out into slippers and bake on the first proof
This thread makes me want to try making bannock again.
>>7853066
For what purpose
Ausfag here. At trade school. We made this today. All made with natural leaven.
>>7851972
if I am baking a ciabatta or a bread of similair size based on white flour, what temperature would be ideal? I use 220c* at first and then tone it down to 200c* after ~20min to ~30min. how long would you usually bake a loaf made with ~500g flour?
you american, bro? if you are i'll just convert for convenience,
>>7853343
these look gorgeous my man, especially the dark one with a lot of flour on it (on the right). sourdough and rye flour?
I know this will sound really fucking dumb, but bear with me:
I don't fucking get yeast at all. Whenever I see a recipe, it says to put the yeast in warm water to let it activate or whatever, but it never tells me how much water to use, what temperature the water should be, and how long I should let it sit.
Could anyone illuminate it for me? The last time I tried to make bread, it came out ridiculously dense, and I'd like to avoid that next time.
>>7853963
>> but it never tells me how much water to use,
The exact amount is not important. It needs to be enough to fully moisten the yeast--you want it "runny" rather than a paste. Beyond that, exactness doesn't matter.
>>temperature
Warm, but not hot. If the water is boiling hot then it will kill the yeast.
>>how long I should let it sit.
Again, exactness isn't important here. 5-10 minutes is good. Longer won't hurt but is unnecessary.
>>7853343
tell me your trade secrets
Nom nom
>>7840667
OP you are from NZ/AUS? I see meadow fresh buttery taste marg....good man.
>>7854431
BurntBurnt
>>7838364
>bread machine
I only use my bread machine to knead the dough.
Then I take it out of the bread machine, put it in a bread pan, and let it rise, then bake...
>>7853922
I bake baguettes, ciabatta, etc. at 230 and they take 20-25 minutes for me with a preheated baking stone.
>>7853963
Previous anon is right that it doesn't really matter how much water you use to make sure the dried yeast are active, just use a portion of the liquid from the overall recipe and keep track of the total measure as you go. Use lukewarm water (boiling water will kill yeast, cold water can give an innaccurate result because yeast activity depends on temperature).
>>7854431
looks good to me
>>7854616
>complementing someone for buying margarine
You might be the dumbest cuck on /ck/
>>7855299
>I bake baguettes, ciabatta, etc. at 230 and they take 20-25 minutes for me with a preheated baking stone.
that means I have to increase temp a little and reduce baking time a little. thanks!
>>7853930
Thanks mate, must be bad lighting, that was a semolina made with a stiff levain...
Best thing I've learnt is the science - at that point everything clicked
>>7854616
yeah I'm NZ but fuck margarine. Butter is superior.
Best thing to have on toast though: Hummus. The lisa's morrocan carrot hummus and their jalapeno and lime are based af
>>7853328
Molasses is denser in sugars and a few vitamins that the yeast utilises the vinegar helps the crust form a tawny colour slower by limiting oxidation.
>>7859058
Also check out a Poolish ferment helps making Vienna style loaves
Just finished my sourdough rye.
Did a real short proof this time. 5 hours, knead in sunflower seeds, 1 more hour to rise.
It was a bit on the soft side and went up like a pita in the oven. Stone and ample steam, lower temp after 20 minutes.
Good to see so many successful bakers in a thread. Spotted at least 4 breads I feel challenged by, and that pizza oven in the yard is marvelous!
>>7859917
How do I learn how to bread?
I think it'll be a nice weekend project.
>>7861119
Jas Townsend makes well informed videos.
bump
New shits on the go. Used double the yeast in my starter this time, we'll see how it goes
>>7861853
I feel like I'm making progress, /ck/. could have more bubbles though.
>>7862141
yeah thats what my starter looked like, left overnight. The pic in the mixer is the actual dough being mixed. Starter + more yeast, flour, water, salt, etc.
>>7851064
>you need to add more liquid to the dough
Question. Does the amount of liquid to flour relate to the amount of hydration of the bread? If so, does that mean that, let's say 80% hydration is 80g of water to 100g of flour?
>>7862761
Correct.
>>7862065
What's your proofing method? You might want a higher hydration. Like autolyse, add everything, mix, then don't get rid of your air with punching down your other proof. Some bakers swear by a slower proof and other things.
>>7862774
I see, if so, then handling high hydration doughs must be one helluva mess.
>>7862787
They use different methods for things like kneading. You use a quick scoop up, twist, and slap down motion. They can be really messy if you let it get that way, but they aren't too bad otherwise. I actually prefer higher hydration doughs.
>>7862065
More bubbles means you need more water and ore kneading. Try http://www.thefreshloaf.com/node/2984/jasons-quick-coccodrillo-ciabatta-bread It's spelled out really fucking easy and always turns out. Here's a video. https://youtu.be/v24OBsYsR-A
"bump"
>>7853963
Use some water from the recipe, just deduct it from the total.
Around skin temperature. It should feel warm when you put your finger in, but it should be comfortable to leave it in - yeast exist at skin temperature. Think hot bath water.
Haven't made bread in a while - perhaps this was only for pastries? Most recipes said to add the sugar and keep it in until it bubbles. Usually around 15 minutes
>>7853963
>how much water to use
Anything from 2 tablespoons to all the water in the recipe
>what temperature the water should be
Not frozen and below 60°C, warmer is faster
>and how long I should let it sit.
I never got that. The only thing to avoid is putting still dehydrated yeast in the flour. As long as it is all soaked, start kneading. You are not waiting for a biological process but for the water to overcome surface tension and penetrate the substrate. That takes seconds.
Buy fresh yeast if you can. It is much more potent and delivers more leavening for less yeasty taste. Powder is fine though. You hardly ever use enough to taste it anyway.
The only crucial numbers are how long it is allowed to proof, and how warm it is during that time. Keep it covered and a dry skin that cracks won't form. And if it does just knead it back in.
A lot of rise in the oven comes from water vapor, not yeast. This is different with baking soda. Yeast does most of its gas production before the oven. If that seems too compact, try more hydration.
>rustic
>>7866470
Faggot.
>>7862787
Correcto... Practice makes perfect tho
I have been baking for a while now, and in my experience there's something the books on the matter never seem to mention:
The yeast creates a structure that the steam then inflates.
By changing around the proofing you alter the structure the yeast leaves behind, from small bubbles to large pockets. Then you put it in the oven and the heat turns most of the water into steam that enlarges those bubbles and pockets. The dough is cooked by the steam and sets in the bubble structure to hold it even after the pressure subsides again.
>>7868826
Kinda. The "structure" is actually the gluten in the bread. The yeast generates CO2 gas which inflates that structure (rising). Those bubbles, initially started with the yeast's CO2, are then inflated with steam during baking.
In other baked goods (or batters), the inflation could come from chemical leavening like baking soda or baking powder rather than from the yeast.
>>7838003
Here's some OC. I made bread three days ago. It went stale and now it's a bread pudding :<
It was about 18 inches in diameter.
>>7868852
I let my bread cool, then slice and freeze it. 3 minutes in the toaster and it tastes like fresh out of the oven.
I started a sourdough culture a couple of weeks ago and i've tried baking with it 3 times but the bread won't rise. The sourdough is bubbly and shit so I don't know what the problem is. Any ideas?
>>7869580
A lot.
Describe your process, especially when you knead and how long you let it rise, also the temperature.
How sticky is your dough? Does it form solid fist sized balls or sloppy blobs?
How hot is your oven and do you have a ceramic base to bake on?
>>7869580
You won't have a solid lactobacillus base after just 2 weeks, but the yeasts should work fine. How often do you feed?
Captcha wants me to find bread.
>>7869884
Does it rise at all during the proofing period? That's a really long proof for the Summer. Additionally, you need to take your starter out about 2~ days before baking and get it going properly again.
But... all of this aside, it sounds like it's your actual kneading/proofing/baking process. Give us your recipe and walk us through it.
Has anyone ever baked with corn flour/meal, and why do americans call cake made with corn meal Cornbread? Can't find a single recipe on actual Bread made from corn flour or something like that.
OP here. I have achieved actual ciabatta.
using >>7863106 although I think I could have let it rise much more. Progress none the less. Tastes delicious too
I made some bread today because my boss said he wanted some basic bread.
Also do any of you know how to make a certain... uh... Greek Bread?
My boss asked me to make him a special bread they make in the Greek Army.
It's made with a special type of flower I was thinking maybe he meant Emmer?
I have no idea what he's talking about though.
And this is a close look at the crumb.
>tried baking bread for the first time ever
>it came out perfectly
>>7838003
Wahts a great recipe for making a loaf of bread with veggies and meats and shit inside? full meal in a loaf of bread.
>>7870703
>that look of absolute terror
;_;
anyone's got some tips on how to bread? I really wanted to start baking some, but I now shit about it. I'm pretty fond of japanese food and I wanted to learn how to make some of their shit
>inb4 kill the weeb
>>7870703
You don't really need a recipe
Just make some bread dough and fold it around your filling and bake. Try to use filling without a lot of liquid or else you will get a layer of soggy shit.
Also make sure you use parchment because its pretty easy to spring a leak.
>>7870703
>Wahts a great recipe for making a loaf of bread with veggies and meats and shit inside?
That's just a calzone. Just jam whatever sounds good into it.
What I'm personally using now, with help from /ck/:
>bread dough
>spinach
>gruyere
>fried mushrooms, red bell pepper, and jalapenos
>caramelized onions
>fontina
>wrap it up, egg wash of yolk + milk
>bake until brown
No meat in this one. It's practice for a cook-off for vegetarian calzones. I have added crumbled and browned Italian sausage to it before and it worked really well.
>>7870891
Literally just Google "homemade bread recipes."
I made it for the first time yesterday and it turned out great. I used http://www.tasteofhome.com/recipes/basic-homemade-bread.
Essentially it's just
>mix ingredients
>knead for 8 minutes
>put in a bowl and cover it
>leave it alone for an hour
>uncover it and deflate it with a punch
>put dough into baking pans
>cover them again and leave them alone for another hour
>put them in the oven
That's all there is to it, for standard bread at least.
>>7850333
I bet your parents hate you and your bread
Wheat and yeast ciabatta. Inspired by this thread.
No need for any machines. Just a lot of hydration. This took a while to bake. After 10 minutes I lowered and let it drop to about 150/300 over 15 minutes.
I put it in the oven on a sheet. I don't see any other way, it's basically pudding.
Next time I'll try it with sourdough.
*bamp*
My home baking efforts trying to replicate the sourdough with 40% stiff levain from class
Pretty happy. Both loaves come from same dough. Left got a 6hr retard in the fridge, right 16 hr retard and baked slightly longer. Dutch oven method. Definitely more sourness from the longer retard.
>>7873676
Faire attendre ou laisser rester n'est pas "to retard" en anglais -- j'espère que c'est un question de mauvaise traduction...
>>7847511
don't over mix
>>7873676
>Dutch oven
good cunt
>>7873681
Salut,
Retard is the term I've been taught, ie cool the dough to retard yeast activity
Retard est le terme que j'ai enseigné , à savoir refroidir la pâte pour retarder l'activité de levure
Merci Google translate
>>7873725
That's cool, I just figured you were french and confused -- haha. No prob.
Good resource for pound cake anyone. I want to beat the shit out of Enteman's
>>7873729
Nah Australian and confused. And tired
>>7870574
the improvement between your first loaf and this one is incredible well done
>>7873748
Thanks, I guess it was all down to the recipe. I used to make a lot of ciabatta at my old job but had lost the recipe (this was 8+ years ago). Good to get back into bread making!
