Baking

Let's get that bread! Hello Lainons! Recently I've gotten more into baking breads and cakes. It's a really nice way to spend a Saturday afternoon with the enjoyment coming as much from the making as well as the eating! Hopefully this thread can be a nice place for us to share what we've baked, any good resources or recipes you find and ask questions. General Guides: https://www.bbcgoodfood.com/howto/guide/baking-beginners https://www.theperfectloaf.com/ https://www.odlums.ie/category/odlums-recipes/breads/

First recipe is so simple to make, is really healthy for you and so filling! Just made pic related today. Brown Soda Bread Ingredients: > 350g Coarse Wholemeal Flour > 125g Cream Plain Flour > 15g Wheatgerm > 25g Wheat Bran > 1tsp Bread Soda > ½tsp Salt > 425ml Buttermilk Measure out your ingredients and mix everything in a bowl until it forms a soft dough. Knead dough on a lightly floured board. Place dough on a floured baking sheet and cut a cross over the top. Bake for 40-50mins at 200°C. Allow to cool while wrapped in a tea towel to give it a softer crust.

Fren could you please teach us something that tastes good also thanks for your effort, i'm already deeply in love with this thread.

the biggest trick with this is to give it time to rest. My bread dough rests 24h. Pizza dough works well with only 4h+ rest. You can absolutely taste the difference.

>>3077 My favourite taste is banana bread, will post some when I bake next but if there is other flavours you prefer, let me know! >>3078 What kinds of breads do you make?

>>3078 This is true, but much less so for things like >>3076. I've heard about letting quickbreads rest briefly, and am willing to beleive its useful and good for some things, but its importance is not nearly so great as it is for everything yeast. Personally, my schedule of late is quite open, I usually try to make things and just advance them when they're ready. Depending how warm it is, and on other things, this means waiting a couple hours to overnight to the better part of a day, for the dough to rise. I also use my own yeast, and dont always care too much for measuring things, so this may also add to the inconsistencies, but its fun.

>>3081 Banana bread sounds good! I'm looking forward to it.

High Fiber Banana Bread Ingredients: > 125g Coarse Wholemeal > 125g Cream Plain Flour > 1 Teaspoon Bread Soda > 3 Tablespoons Wheat Germ > 125g Butter > 125g Demerara Sugar > 125g Natural Yogurt > 3 Large Bananas > 2 Large Eggs Optional: > 50g Chopped Walnuts > 50g Raisins Mash the bananas until it looks like baby food (a potato masher or just a fork works well). Whisk it together with the yogurt and eggs to make a pulpy mix. In a separate bowl, cream together the butter at room temperature with the sugar until it is soft and fluffy. Add in the banana mix and blend together. Finally, stir in the flours, bread soda and wheat germ and any optional ingredients. Bake in a greased loaf tin at 180°C for 50-60mins and enjoy while it is still warm! It works great with a little ice cream or just a cup of coffee.

Friendly reminder that there is a dedicated thread for cooking. Just in case people don't mix them up now. >>113

>>3102 Looks fuarrrking awesome. Will definitely make during the weekend. Thanks lain!

Might as well share my way of baking bread. ''Simple rye bread'' Ingredients >750 g flour: 2/3 bread flour, 1/3 rye flour >70% hydration >2% salt >2% fresh yeast Mix dry ingredients into homogeneous mass, add water mix, to shaggy mass and autolyse for 30 minutes. Perform slap and fold until your dough passes window pane test, place dough in an oiled bowl to rest. Bulk ferment 2 times for 45 minutes, perform standard fold after each cycle. After last bulk ferment shape into dough ball and let it proof to 80% (a bit less than double the size). Score and bake at 220°C with steam (spray water in the oven or add second tray filled with boiling water).

I don't have enough money to throw around. Is it easy enough to make bread to not have a total failure? I have a bread maker that has gone unnused should I start with that or is it better to just use an oven?

>>3158 >I don't have enough money to throw around. Baking it yourself will probably be cheaper than buying it form the store. Where I live 1 kg loaf costs 3€. If I buy flour from the mill it costs about 0.50 €/kg. Fresh yeast is 0.12 €/20 g (enough for 1 kg loaf) and salt is 0.40 €/kg (but you only need 20 g so actual cost per loaf is negligible). Since you already pay for water/electricity total cost/loaf is 0.62€. If you start with 500 g loafs cost/failure is 0.30€ so it's not the end of the world if you mess it up a couple of times, which is hard to do if you stick to standard percentages of ingredients. >Is it easy enough to make bread to not have a total failure? It's easy to learn but hard to master. If you stick to recommended 2% salt, 2% yeast and 65% - 70% hydration only way you can mess it up if you over proof your dough. It will still be edible, but it will be a flat pancake instead of nice loaf shape. Go to libgen and search for Modernist Bread: The Art and Science book. It goes in depth about everything you wanted to know about bread making, it even discusses physics of baking process. >I have a bread maker that has gone unnused should I start with that or is it better to just use an oven? Oven is better because you have more control, use bread machine only if you don't have time to bake by hand.

>>3158 Bread is flour, water, yeast, and salt. Your bread maker is fine but you don't have to bake the bread in there. I never did when I had one, I'd set it to rise twice and stop, then put it in the oven either in a lump or a loaf pan.

Hendricius has a great git for sourdough https://github.com/hendricius/the-bread-code

>>3075 I bake sometimes but just to avoid being too poor. Water plus all purpose self rising flour is the main thing I've made. Water biscuits. I sometimes put cheese on top of it with tomato sauce underneath. Lately I've been using stevia (though am nervous about the maltodextrin in it), vegetable butter spread, egg whites, 100% cocoa powder, and heating at 350 F for 20 minutes to make a sort of chocolate cake with zero sugar. It's not great but if the salt in the baking powder nor the maltodextrin are too much for the human genes I have then I can avoid hypertension and diabetes. Also it's cheap. >1 cup flour (fibrous material) >1 cup stevia powder (sweet taste) >2 ounces chocolate powder (flavor) >5 ounces veg butter (goes to texture and aftertaste) >several servings of egg whites (fluff and goes to aftertaste) I list it that way because it will be fuarrrking awful if you go without any of the 5. It needs sweet, needs lipids, needs flavor, needs fibrous material obviously, and egg to fluff. Otherwise it's a nasty biscuit. The first time I made it I used hot chocolate. I wonder about maltodextrin being absorbed too quickly like sugar is. It'd be just as bad as sugar if it's really corn syrup in powder form. I want REAL stevia but no one sells it. A thing about pizza I've read/learned, the higher the temp and lower the time the better the pizza. >>3408 I do wish stores sold sourdough whole wheat bread. I don't want to make it myself. What is wrong with the US.

>>3162 I'm sure it is cheaper if you have a family but factoring in the cost of utilities, I'm not sure it's the same if you live alone. A loaf of bread is like $2.50 in my neighbourhood and less when it goes on sale. One lasts me several days. My dad's mother made something like 10 loaves a day when she was younger, but that was for her children plus boarders. My mom's family was rural and never bought a loaf from the store in their lives, and this also was for many people to eat. The women were always giving away bread, cakes, etc.

I tried making sandwich rolls last night and they came out super dense. A mix of the yeast not being very active and not letting it rise for long since I wanted to go to sleep at a reasonable time. They taste alright but the texture is rubbery.

Sourdough is soykaf bread. Change my mind.

>>4110 >Change my mind When I put sourdough bread in my mouth, it causes a release of dopamine in my brain, thus causing me to interpret it as tasting good. Q.E.D.

>>3158 >>3162 >>3295 What are your thoughts on ways besides the oven to make bread? You say bread makers are decent and so are pans. Can you share some experiences with baking this way?

>>4116 what the soykaf is that lainon talking about? sourdough is amazing.

To improve the crust, preheat the oven to 250C with a heavy cast iron pot and lid in it, then set it back to 230C, put bread in pot, put lid on pot, put pot back in oven. Saves you faffing about with water and steam and all that.

>>4393 Dutch oven bread baking is my go-to for no-knead bread. I use a no-knead recipe I found on King Arthur Flour's website: >907g all-purpose flour >680g water, roughly 40° C >17g salt >14g dry yeast >Stir until combined in a very big bowl, cover with greased lid or plastic wrap and refrigerate for a minimum of 24 hours up to 7 days. >Cook roughly 400~500g at a time. Place onto floured surface and spread flour on top. Let it rest for 1 hour. >Preheat oven at 230° C with dutch oven inside, lid on, for half an hour. >Take dutch oven out, spray bottom and dump dough inside, slash with lame or razor or very sharp knife if you feel fancy >Put lid on and bake for 20~25 minutes, then remove for final 5~10 minutes. Bread will be done when a chopstick or similar object is pushed into center and comes out clean, or when instant-read thermometer reads 88° C. >Remove bread from dutch oven and cool on rack for several hours until room temperature. Makes a big loaf, will easily feed one for three days or a family for one day. Excellent with salted butter or honey.

i just make "liquid bread". some people call it gravy. heat some oil. stir in some flour. salt and pepper to taste, or use bouillon powder. mix in anything else that tastes good, meat, whatever. make sure the flour gets hot enough to kill any life forms inhabiting it. ten minutes. wash the skillet. done.

>>4390 not that anon, but I've tried a really easy pan bread (bazlama, pic related) and it was just great Recipe: 1kg flour 1 egg 3tbs olive oil 3tbs milk 1tbs salt 450ml water 1 pack of yeast mix it all, cover the bowl with a towel and leave it for like 20 minutes or so, form some balls and let it sit for another 10-15 minutes, the exact times do not matter too much then just flatten them to fit your pan, don't put oil in and bake for a few minutes from both sides until they are nicely golden-brown, then put butter/oil on both sides it goes really great with something to dip it in and most of the time is just waiting so you're free to do whatever

Made some cinnamon rolls yesterday, used a Kouign-Amann recipe, but added cinnamon to the sugar added to the lats fold, then made some glaze that reminds me of something but I cannot remember exactly what

any tips on sourdough?

I will catch up on the thread soon but for now I wanted to share a pic of a cranberry oatmeal bread dough from a couple days ago. I'll contribute more content soon, for sure!

>>4097 To correct this post, I, this poster, found that in one store, publix, actually does have sour dough yeast packets. They are good if used in whole rather than partially.

>>4700 I have sometimes made cinnamon rolls with my normal bread dough, just rolled with cinnamon sugar. Tasty. But Kouign-Amann very good, maybe I try this.

Inspired by this thread and a bread baking magazine I bought earlier I tired one of the recipes. I was surprised when it didn't have me use yeast, or have a starter. Are most recipes like this, or are there only specific types of bread like sourdough that need it? The attached picture is the bread I made. It is a layered bread flavoured with cinnamon and preserves inside of it. I'm looking forward to making more. The only problem is that there is a lot of it. Is there a proper way to store it? I'm tempted to put it into the fridge, because of the preserves, but from my experience white store bought bread develops mold fast if it's left in a dark place.

>>6181 it will mold faster outside of the fridge, but the fridge will change it's texture. A bread like that I would refrigerate, since the preserves, but most I don't. There are breads leavened with yeast, bread leavened with a combination of microorganisms (that includes some yeast), and breads artificially leavened with baking soda or powder. One term for that last category is quick breads. Irish Soda Bread, Beer bread or biscuits are examples of that category. It has a different texture. I can absolutely crush beer bread. When it's got like a butter herb topping and gets super crispy is so good. "Normal" western bread is leavened with yeast. and there is unleavened bread too of course.

>>6181 >>6182 Bread is an exciting world and far more involved than I ever thought. Got a book about bread recently and learned a lot of tricks that made my bread so much better: always weigh your flour, just add yeast in with the dry ingredients (modern processing makes this okay), low oven rising might be because of crust being too thick so don't add too much flour during kneading.

>>6182 Thank you for answering both of my questions. I'm gonna see if my magazine has any leavened bread. Proofing dough was one of the things I was most excited about.

I bought yeast today to try make bread tonight, first time trying.

Baked a couple leaves of bread this morning. Great stuff, nice and fluffy body, thin flaky crust. Keep baking lainons

>>6186 How did your bread turn out?

>soda in bread pleb There are interesting recipies from Lithuania like famous dark Lithuanian bread you bake using malt http://theryebaker.com/black-rye-breadjuoda-rugine-duona-lithuania/ Have some other Lithuanian recipies: https://www.thespruceeats.com/top-lithuanian-bread-recipes-1136748 >>3162 >Where I live 1 kg loaf costs 3€ OMG.

Also bake onion bread - it's a pure orgasm. Also a protip to everyone afraid of turning dough into sad layer by adding 2 much liquids - throw oatmeal into your mix. Other protip for taste is adding malt drinks/kvass/nonalcoholic beer/vegetable juice/etc. Adding herbs, vegetables, pickles, fermented vegetables, chesse, groins etc. are also known practices around the world.

>>4390 >What are your thoughts on ways besides the oven to make bread? You say bread makers are decent and so are pans. Can you share some experiences with baking this way? Ancestral form of bread was just flour mixed with water dough formed in flat thin surface and then exposed to hot temperature like for example heated hot stone. No salt (expensive as fuarrrk back then) and no yeast needed. That type of bread can be baked on pretty much anything as long as it's hot and dough contacts the surface. You can prepare this type on a pan for sure. Pan is more than enough for it. It's still being prepared in Slavic countries and probably many other. When you got thicker with your dough it needs more "surrounding" heat and higher temperature is needed so heated air can surround dough properly. The more airy your dough is inside (thanks to yeast producing CO2) the faster it bakes and more evenly heat is distributed inside. Uneven heat distribution around and inside loaf can cause dough to not bake inside while bread is fully baked outside or on the bottom part. Dunno what else to write about that. BTW I would like to give some attention to Georgian (no, not the one in the USA) khachapuri that comes in different variants and is basically more or less bread style dough similar to pizza served with cheese and in some variants eggs.

Behold, my gf's smol breads! We call them breadlets. Theyre a secret blend of white and brown supermarket flour. They were very yummy, one of them even grew up to be a burgerbun.

>>6337 Looks hella comfy, dang. My mom taught me how to bake bread, but I haven't done so in a long time because work consumes every waking hour of my day. I maybe could get into flatbreads, as >>6240 writes about. Maybe not bread, but I made some tortillas with a mix or cornflour and white flour. They were good, but to have exactly the same feel as store bought tortillas I think you need to have some kind of press.

>>6337 Once you've had a proper home made burger bun you can't go back to shop bought soykaf. That looks great.

oh oh today I made pretzels. Or well, yesterday I boilt them and this morning they were baked just in time for break fast.

>>6383 Crunchy or soft variant?

Made some dinner rolls yesterday. Many were eaten by the time I got to take the picture!

Any good banana bread recipes (not looking for high-fiber like was posted earlier)? I have a bunch of ripening banans too soft to eat regularly

>>6413 You can try this. I enjoyed it last time I made it, though it has been a while.

the breadlets merged and became a monstrosity :,(

>>3075 today's basicbread >recipe: -1,25 cup water (warm) - 1 tsp sugar - 1 tsp dry yeast (rest 5 min) >add - 1 cup white flour -1,5 cup whole wheat flour -0,75 tsp salt >knead, let rest for 1h30-2h >shape the dough, let rest 10 min >moisten the top of the loaf, sprinkle sesame seeds >put in oven at at 375F for 40 min

>>6617 it was a great success

>>3075 I made the Bread from Based Cooking today because why not, tastes pretty good, I wishthe one on the left opened up a little more, I don't think I cut deep enough, but I think they came out pretty good. I would like to make it again to be honest it was fun apart from the 10 minute kneading process.

>>6624 Lifelong baker here and while surely you sometimes need to knead a lot for certain types of breads and consistency, you can make perfectly adequate loaves without and more needing than you really knead to mix the dough and shape things up. If you don't want to do it, try it without! >>6386 Sorry I'm not much around here on lainchan anymore; these were pretty big and soft pretzels.

where can I get a good proofing basket? I left mine at my last place in the move and I need something quality.

>>8247 Are proofing baskets a science? Or do you just want one that looks nice? I'm new to baking btw

>>8306 I'm not him. Proofing is a 'science' perhaps, proofing baskets can sort of be too I suppose. Ive actually never used a proofing basket and I've baked all my life. They're a means but not the only means to control the environment while proofing. You need some way to do it (or well, it helps a lot). I imagine this is something some people may (over) optimize for and it really doesn't seem to matter too much.

I recently got a bread machine because I no longer have as much time to make sourdough as I used to. Found this recipe for Shokupan which is pretty good. I've been substituting the sugar with honey which seems to work out pretty well for me. Haven't done a tangzhong for it, but I should try it out next time Ingredients of Japanese White Bread 'SHOKUPAN' with Bread Machine: It’s 150 g of whole milk (room temperature). Prepare 100 g of water. It’s 400 g of bread flour. Prepare 30 g of butter. You need 3 TBSP of sugar. It’s 1 1/2 tsp of salt. You need 1 1/2 tsp of dry yeast. Anyone else have any good bread machine recipes?