No.4735
Any bread bakers here?
Trying to get started with bread baking but pretty much everything turns out the same bland shit
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No.4736
What kind of flour are you using?
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No.4737
>>4736
regular wheat flour, some times I'll add rye flour but it doesn't make any difference. Everything just tastes vaguely breadish and then there's whatever spices I've used to flavour it on top of that.
Also
All of my doughs when they rise just want to flatten the fuck out and expand horizontally over whatever surface I bake them instead of rising in a more uniform spherical manner - too much water?
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No.4740
Alright, you'll probably get better results by using strong/bread(or whatever your locale calls high-gluten) flour.
Less water might help, depending on the type of bread. You could also use a bread pan/baguette tray to keep the shape
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No.4746
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No.4747
Every time I see people post chala I go insane wanting to learn how to make some good fucking bread.
Also, who got recipies for ballin wheat rolls.
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No.4748
>>4737
make sure your yeast is still alive if you're using packets. most regular bakers keep a starter around (basically a super hydrated high-yeast content flour goop that you add into your breads instead of packet or cake yeast. look up percentage recipes and learn how to read them as well as a few recipes for basic starters and also sourdough starters. but if you can't get your bread to rise in the first place make sure your kitchen is warm enough and that you're not killing your yeast somehow. new bakers like to bloom their yeast with warm water and sugar just to be sure, but it does cut out a bit of the gas that it would produce normally if you do things right.
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No.4757
>>4748
>but if you can't get your bread to rise in the first place make sure your kitchen is warm enough
>Warm enough
Friendly reminder to turn your oven on around 150degrees for a couple minutes and then turn it off for a nice warm environment for rising, out of the way of your pets, out of the way while you cook other things, and perfectly warmed.
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No.4759
>>4748
>make sure your yeast is still alive if you're using packets.
You think I'm some sort of supreme retard? I use fresh yeast exclusively and lots of it, my dough rises fucking flat and only starts going vertical if I box it in. If I wait for it to rise for more than an hour or two it'll begin sinking back down under its own weight.
Type of flour makes no difference
I've been at this shit for over half a year trying to bake AT LEAST ONE LOAF OF FUCKING BREAD that doesn't turn out exactly the same as all others
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No.4767
>>4746
So far every single fucking recipe in crust and crumb either features a starter or requires a full night of rising
What motherfucker has time for that shit?
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No.4786
>>4759
you might be letting it rise for too long and overblowing your yeast.
also
>you think i'm some sort of supreme retard?
you never know on 8chan just look at the burger thread. it's all fillers and binders and no beef
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No.4790
>>4767
bread baker's apprentice has more you can make with yeast packets.
but I would suggest having a starter if you're going to make bread, even once a month. It's not that hard and it's real good
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No.4791
>>4790
Here's what I don't get, if starters are so great and popular, how come they're not sold in supermarkets next to regular old yeast?
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No.4793
>>4791
because you're going to the kind of supermarket that doesn't sell live cultures.
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No.4800
>>4791
because they have to be fed every week. Do you expect idiots who often can't remove the expired cans to feed a starter every week?
Stupid argument anyways. Yeah if chantrelle mushrooms are so good why can't you buy them all year along side the buttons at the supermarket.
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No.4804
>>4791
starters can't be packaged and ignored. they're living things and they have to be kept in a stable environment and fed/used often. most supermarkets with a bakery keep a starter in the back that they don't sell (see publix and how they sell fresh pizza dough every day) but don't expect them to sell it to you. another major factor is if you're taking the starter out of its "home" it'll change unless it's going straight into a fermentation; ie if you have a starter next to your batch of bread it's fine and dandy but if you get a starter from the nice bakery up the street to bake with the next day it'll be shot.
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No.4808
let my dough sit in the fridge overnight
bread tasted the same as all the others
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No.4826
>>4808
why would you put it in the fridge?
The purpose of leaving it overnight is for growth and fridges are literally designed to prevent the growth of cultures
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No.4832
>>4826
fridges SLOW fermentation, not stop it entirely. a long, cold rise will develop more nuanced flavors than a quick rise. it's kind of like the difference between the taste of plain packaged yeast and the instant/ activedry stuff.
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No.4834
>>4832
Well it still tasted the same, had the same crumb and the same crust as what I get from loaves I bake without waiting until the next day rolls around.
What fucking gives?
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No.7156
I love making and eating bread
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No.7942
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No.7943
>>4826
You get smaller bubbles and a better water distribution in the dough. When you use sourdough you also get a higher acidity and stronger flavor.
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No.10427
What can I do to keep the bread white, soft and smooth as long as possible?
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No.10429
>>4826
Not him, but it's what we used to do with pizza dough at the pizza place I used to work at. We'd make a big tray of dough balls, cover it in saran wrap, and leave that shit in the walk-in overnight. It would raise quite nicely and was pretty easy to work with.
>>4737
I barely know how to make bread, but my shit rises really well (as far as I can tell). How much flour and water were you using? I don't remember the exact ratio, but I used roughly twice as much flour than water for my bread and it came out alright.
PROTIP: Don't forget to flour the top of your bread when you take it out of the oven. I don't know why it tastes good, but it does.
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No.17009
>>4735
Make the same bland stuff with green olives and everyone will think that you are cool
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No.17010
I kinda suck but, I bag the bread when its just about cooled and the next day, it is softer from its own humidity.>>10427
Also. I'm new and may post retardedly.
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No.17011
>>17010
>>10427
Oops. Hows this?
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No.17014
>>4735
OK OP listen up. /pnd/ user here, just straying over here because bored.
Here below is perfectionist bread. I've tried for years with a bread machine. Eventually found actual advice from proper bread maker, experimented myself and goddam! Finally something amazing.
This will make your bread loaf or pizza dough -super tasty- and max fluffy.
Use a bread machine if you like. I've got a cheapy Panasonic SD 2501.
Ingredients:
First Section (1 of 2)
480 grams white flour.
1 and 1/2 teaspoons of dry yeast. (Stored in freezer)
1 Tablespoon of salt.
2 Tablespoons of sugar.
380 mls of water.
Step 1) Put all this in the bread machine and run it on the 'dough' setting. Menu #22 on the Panasonic.
Step 2) It runs for 45 mins. Once it finishes, leave it sit for EXACTLY 45 minutes.
Step 3) At that finish time, now re-run the #22 dough machine for approx 5 minutes ONLY and press 'stop'. -OR- Fold the dough over, -gently- on a cutting board. Do this a few times for 2-3 minutes.
Step 4) Let it sit for EXACTLY 45 minutes again.
Repeat Step 3 & 4.
Then once more repeat Step 3 & 4
Now place that dough into a pre-flour dusted plastic bucket that's at least three times the size. Put it in the fridge overnight. Make sure the lid is loose or use a cling wrap cover.
Section 2, the next morning.
Take that big puffy dough ball and place it into the dough machine once more.
Add extra:
2 teaspoons of yeast.
1 Tablespoon of sugar.
Run on #22 or the dough mixing again.
You may add a sprinkle of water to make the yeast spread into the dough, if you do, also add a sprinkle of flour to balance it. Only a tiny amount of each is necessary.
Once finished, lay out the bread on a tray however you want, or make 2 big pizza bases.
Leave rise for NO LESS THAN 4 HOURS, minimum.
Bake topped pizzas in oven for 27 miuntes at 180'C.
You'll end up actaul great tasting, ultra fluffy pizza that is at 'expert restuarant quality'. (From a bread machine no less!)
The sequence of resting and folding allows the yeast to ferment properly, and not too quickly. We've used less yeast in the first part for a slow, taste inducing reaction. The second yeast loading allows the fluffiness to grow after the initial flavour loading.
For the bread, usually 45 mins at 180'C for it.
Another tip for the pizza maker, oil the pan, then dust with flour. Very easy to remove the pizza once cooked. (Cleans easy too.)
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No.17015
Also, as per above, dont' get creative, don't add anything, don't steer from the recipe. Do that only when you get the first one right.
Best to start with pizza as the taste is unbelievably good.
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No.17016
Lastly, make sure the salt used with yeast has no iodine. It kills yeast.
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