any tips on making bread?
Bread
Joseph Hill
Isaiah Wood
Use an oven.
Liam Allen
Start with foccacias then slowly move toward more complex recipes. Even if your skills aren't all there yet the foccacia toppings will still make a tasty bread.
Plenty of good videos on youtube to get you started, good luck!
Come on dude let's not be dicks
Nicholas Lee
This
Unless you know exactly what you're doing, making bread on the stovetop or in a sous-vide machine will produce less consistent results. I am partial to sous-vide myself, because the shape of the bag helps the loaves naturally form up as they bake at a constant 135 F, but that's a bit much for a bread journeyman like you to handle just yet.
Adam Scott
I'm about to try a "no kneed" bread recipe. I'll post results if the thread is still alive.
Then again, it's an actual cooking thread, so it will die in short order.
Nathan Kelly
>no kneed
don't you need that to make the gluten work
Sebastian Wilson
What's a good recipe for someone who has never attempted bread? I really want to try making one.
Joshua Hernandez
>any tips on making bread?
When you knead, knead the fuck out of it. Don't be gentle; beat that shit like your wife's son.
Brandon Richardson
>any tips on making bread?
Sure. Get a decent digital kitchen scale, you want to weigh your flour carefully, makes a big difference. A stand mixer is pretty nice for handling kneading.
A biga or poolish pre-ferment is your friend. As is a slow rise. weekendbakery.com
"WHY USE IT?
The primary difference between making bread with a starter and making bread with the direct or straight yeast method is that starter breads require much more time to prepare, but the flavor and texture of the bread is almost impossible to achieve with other leavening methods. Bread made with starters like poolish and biga also tends to keep better, compared to bread made from straight doughs."
Jose Rivera
Not necessarily, but I definitely have never used a no knead method in a commercial setting
Way too inconsistent all things considered
Carson Jones
Invest in a small enamel coated Dutch oven, if you don't already have one. The $40 Lodge one will do just fine.
Colton Murphy
I usually let my dough rise on my peel before transferring it to the baking stone I have in the oven, how do I prevent the dough from sticking to the peel while rising?
Is a layer of flour the easiest?
Aiden Taylor
try proofing in a linen lined banneton or basket instead of on a wooden paddle where it will stick no matter what you do
Henry Rogers
Good idea, and then after rising I just flip it on to the slightly floured peel and straight into the oven?
Brody Perry
Yes, make sure seam is up in the basket so when you flip it on the peel the seam is down
Also, make sure to flour the linen with some rice flour so the dough slips out silky smooth
Dominic Richardson
OP and others asking for a simple bread recipe, try something like this if you have a Dutch oven:
youtube.com
If you don't have a Dutch oven, you can start with something like this:
youtube.com
Then you can work your way up to more complicated stuff like kneaded bread and sourdough.
Joshua Rodriguez
Okay great I will try that, thanks!
Jacob Butler
THIS. No-knead dough in a dutch oven is basically cheating.
Jordan Hill
sour dough
Carter Lopez
Just make sure the handle on the lid of the Dutch oven is metal — some are plastic and only good to 425F. You can always switch those out with a steel/iron drawer handle from a hardware store, though.
Blake Brooks
Bake a lot. Even once you think you perfect something, keep improving things. Get a dutch oven, and some books. A good starter is Flour Water Salt Yeast, by Ken Forkish.