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i made another bread this one is Hokkaido Milk Bread bread is cool because if you nailed it it doesnt need plating or garnish or anything it just looks loving sexy all on its own |
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Nov 9, 2015 01:11
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how much better is it than a pie made from canned pumpkin |
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Nov 9, 2015 03:01
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for breakfast im having french toast except instead of bread i used costco apple turnovers and i spiked the eggwash with weed oil |
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Nov 15, 2015 07:47
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i made a cake. i didnt even decorate it 1 layer of almond pound cake sandwiched between 2 layers of fudgy bittersweet chocolate cake with chocolate mousse as mortar, covered in marzipan and ganache all in all, almost 4 pounds of bittersweet chocolate (that chocolate rocks by the way, it really took the cake to the next level  )i made some bread today also  i hope you all had some good food today! poverty goat fucked around with this message at 08:35 on Dec 25, 2015 |
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Dec 25, 2015 04:10
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 the bread is http://www.kingarthurflour.com/recipes/french-style-country-bread-recipe but a bit on the wet side of the recommendations with a 2:1 bread:wheat flour blend the cake consists of: http://www.splendidtable.org/recipes/essential-bittersweet-chocolate-cake-for-improvising (note this recipe tells you to bake it way too long, it only needs like 12 mins and the skewer will come out clean) http://www.italian-dessert-recipes.com/almond-pound-cake.html (plus some almond extract) plus mousse, marzipan, ganache. e: bonus bread http://i.imgur.com/smfoGBs.webm poverty goat fucked around with this message at 16:06 on Dec 25, 2015 |
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Dec 25, 2015 08:33
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joke_explainer posted:That's good. What yeast did you use? Thank you for sharing food lion brand acive dry yeast in a jar joke_explainer posted:Makes me so happy to see bread like that. The more people experiencing real bread from home the better. yeah the bread situation in america is really bullshit. a few months ago i snapped eating some loving grocery store whole wheat bread and I haven't bought bread since (and neither has my grandma, who waxes nostalgic about her father's bakery in belgium before the war whenever i bring her some  ). it turns out bread is a lot of fun to make, and also the ingredients are dirt cheap and it enhances every meal you eat
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Dec 25, 2015 16:02
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maybe your yeast are underachievers |
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Dec 25, 2015 23:25
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poolish enhances the flavor and texture and shelf life of your bread anyway i got the tartine bread book for xmas and im attempting my first naturally leavened bread today 
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Dec 28, 2015 16:53
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there are no pics of the process because its bread, my hands were way too messy at the time to be touching my phone. I don't have the dutch oven yet so I just did it on the tiles like I've been doing so I can compare and  this is the best bread I've ever made i had a little sticking after proofing so they're not the roundest boules but   im thinking filthy sexual things about this bread right now poverty goat fucked around with this message at 03:20 on Dec 29, 2015 |
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Dec 29, 2015 03:16
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i was going to have a sandwich and soup after the bread came out bjut i just ate almost half a loaf of bread with butter and im stuffed |
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Dec 29, 2015 03:28
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joke_explainer posted:That's loving insanely good for your first try. That crumb. That volume. And you aren't even using a dutch oven. Holy poo poo. the loaf i cut last night was the one that really wanted to stick after proofing. the other's crumb is less lopsided  e: bonus shot of brick oven setup  I've learned that this setup with tiles above+below actually tricks this oven's thermistor into never reaching 500 while it heats the tiles to upwards of 550/620 bottom/top. also misted the oven and put some boiling water in the bottom on this one 
poverty goat fucked around with this message at 16:40 on Dec 29, 2015 |
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Dec 29, 2015 16:31
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dutch oven came today  one of my scores didnt take on right loaf so it doesnt look as good from the top  
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Dec 31, 2015 02:51
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Pomp posted:is it possible to make a good bread with some kind of cast iron pan set up? you need a tight seal to trap steam inside with enough room for the bread to spring (the rising that happens in the oven). for non bread related reasons I'd been planning for a while to jsut get a lid for my 12" cast iron skillet to use it as a dutch oven but I'm glad I didn't because it wouldn't have been tall enough and I wouldn't have been able to invert it (the lid of the recommended dutch ovens are designed to be usable as separate pans on their own, and for bread you actually put the dough in the top and place the larger piece over top). you can try to improvise but ymmv and it's probably a wash if it's not a good seal all of the previous breads I've posted itt were just baked on pizza stones if you've got one of those (the bread immediately previous to this one is the same recipe, cooked on the stones). the crust will never be quite bakery tier this way but it's still really tasty and crusty and sexy looking, probably better than whatever other bread you'd be eating otherwise. you'll want to try to raise the humidity in the oven which generally means getting a spray bottle full of water and misting the bottom of the oven good every 2-3 minutes for the first 15 minutes or so poverty goat fucked around with this message at 19:26 on Dec 31, 2015 |
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Dec 31, 2015 19:23
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good luck! I've never actually used a rolling pin for bread  tonight I'm making ginger+coriander (80%) whole wheat bread. In the book they've got these beautiful pictures of dark whole wheat bread with big rear end air pockets inside and it's all "whole wheat bread can be just like this*!! *if you are using just the right freshly ground seasonal flour and the stars are aligned". I'm using king arthur flour from food lion and didn't quite get that level of lift but itll do   the raisins swelled up and are pretending to be blueberries  it did get a lil dark on the bottom but not inedibly so it's v good with cream cheese. several good breakfasts will be had and the book insists it's a sleeper hit for grilled cheese 
poverty goat fucked around with this message at 00:49 on Jan 6, 2016 |
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Jan 6, 2016 00:45
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i gently will the beans into perfectly sized grains with my mind during my morning meditation |
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Jan 24, 2016 07:36
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Pomp posted:
nice looking bread i baked these yesterday 
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Apr 15, 2016 15:31
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my child|
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Pomp posted:Grilled cheese is fine dining right? yes 
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Apr 15, 2016 15:33
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 im pretty good at bread now this is whole wheat sourdough raisin bread (not sour at all, but naturally leavened w/ my sourdough starter). I've made this one before and maybe posted it but this one was the best yet! It really sprung in the oven and the crust is perfect. poverty goat fucked around with this message at 03:49 on May 25, 2016 |
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May 25, 2016 03:45
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if only the plate was centered on the mat........................... |
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May 27, 2016 20:15
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i made biscuits and gravy! everything is made from scratch, even the sausage (2:1 pork shoulder and cherry smoked slab bacon w/ some sage and a lil maple) i didnt take any pics of it plated because i was starving and high and i forgot, but it was excellent also i made this for dinner (bacon, garlic, garlic, garlic, anchovies, lemon zest/juice, etc):  i didnt take any pics of it plated because i was starving and high and i forgot, but it was excellent |
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Jun 1, 2016 14:49
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 first stab at cheddar+jalapeno |
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Jun 4, 2016 15:43
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 it's not bread yet but it will be, either late tonight or tomorrow morning! This time I upped the cheese and jalapenos a bit, and cubed some of the cheese and added it later after some folds with the jalapenos instead of grating it and mixing it all in in the beginning. The grated cheese gives the crust just the right level of cheesiness but i want some cheesier bites inside as well |
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Jun 10, 2016 18:58
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 i did it |
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Jun 11, 2016 05:05
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joke_explainer posted:Looks perfect. Let's see the interior! 
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Jun 11, 2016 14:33
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alnilam posted:Can i have a piece yes come on over I've been slacking on my bread duties and I have family coming into town next week so im making 2 more different breads today, the usual raisinbread and also some sweet milkbread 
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Jun 11, 2016 15:17
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Hey do any of you guys have a really dank bread pudding recipe |
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Jun 29, 2016 19:56
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 carmelized onions and goat cheese rolled in everything bagel stuff the dough ended up a little wet on account of the extra moisture in the onions and i ended up overworking it trying to get it shaped so it didnt spring much. it's good but i think it could use a little rosemary or something |
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Jul 6, 2016 14:58
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 Tomato basil bread! Almost all of the water in the dough was just fresh ripe tomatoes. It's good but not great, came out just a bit too sour imo |
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Aug 2, 2016 18:40
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i flunked out posted:like too sour because of the tomatoes? Well it's sourdough for starters. The sour flavors normally present in sourdough come from lactic/acetic acids produced by bacteria in the starter which usually take a back seat to the yeast since they feed mostly on sugars and alcohols produced as waste by the yeast as it consumes flour. In this case I think the bacteria got off to a much more active and early start on account of all the sugars present in the tomatoes. Tomatoes are also fairly acidic and all the acids inhibit the yeast. It's still tasty bread but I'd have liked more of the tomato sweetness to have come through in the finished product. |
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Aug 4, 2016 00:14
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where would we be today without onions i shudder to imagine also im thinking about reprising the carmelized onion+goatcheese bread this week |
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Sep 4, 2016 15:06
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 this is that carmelized onion+goat cheese poo poo |
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Sep 11, 2016 14:02
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Oct 19, 2016 20:53
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  seasonal cranberry bread
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Dec 8, 2016 16:00
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i used to use a dutch oven but ive gone back to cooking on unglazed quarry tile (pizza stone works too) and steaming the oven w/ wet towels so i can bake more than one at a time. I get a towel sopping wet and lay it out on a sheet pan w/ a little standing water in it, and kind of crinkle the towel evenly across the pan, then stick that in the bottom rack 5 mins before the bread goes in. The towel wicks up the water and it gives you 20+ minutes of really good steam (after 20 mins or so youll want to pull it out because the water will be mostly gone). I've had great results and don't gently caress with the dutch oven anymore e: im pretty sure i got this from tartine bread also I concur that turning it out of the banneton onto parchment paper makes getting it scored and into the oven v easy poverty goat fucked around with this message at 03:34 on Dec 11, 2016 |
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Dec 11, 2016 03:27
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POOL IS CLOSED posted:someone tell me the secrets of the bread lame
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Dec 11, 2016 03:57
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i went through a goony shaving w/ a safety razor phase, the remnants of which are now a lifetime supply of razor sharp lames since i just dont shave anymore |
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Dec 11, 2016 04:02
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the gws bread thread is chill, dont be afraid |
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Dec 11, 2016 04:14
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POOL IS CLOSED posted:
actually if its chill when ti goes into the oven the yeast will live a little longer and spend slightly more time in the goldilocks zone farting it up in there |
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Dec 11, 2016 04:22
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but then how can their breads obtain enough oven spring?!|
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if human farts smelled as good as yeast farts public farting would be encouraged, rewarded even |
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Dec 11, 2016 06:09
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| # ¿ May 14, 2024 03:19 |
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im unconvinced that grocery store bay leaves have any flavor at all |
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Dec 13, 2016 22:57
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