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.