/bg/ Baking general

Our day will come, user.

bump

just pulled this out of the oven. my coworkers last-minute asked me to make bread for tomorrow so i made a semi-quick kneaded boule.

get an oven thermometer and a dutch oven. you'll be fine for bread baking with these.

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recipe (sadly not in metric this time)

2 ½ teaspoons active dry yeast
1 ½ cups warm water
4 ½ cups unbleached bread flour
2 teaspoons salt
2 tablespoons olive oil

Combine ingredients and knead for 10 minutes, let rise for 1-1.5 hours. Shape and let rise in a banneton or oiled bowl while preheating a Dutch oven at 450F. Bake 30 minutes with lid on and an additional 15-20 minutes with lid off.

I want to eat your buns

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perfectly acceptable use of homemade bread

I don't know why I never thought of this. It's actually a really smart idea.

They had the light, loose, yellow and moist crumb of that breadrape picture. I have a recipe if you want it.

god yes

seconding, please post recipe

Ingredients:
US volume . . . Ingredient . . . ( metric volume . . . metric weight . . . US weight )
1/3 cup butter (80 mL or 75g or 2.67 US ounces by weight)
1 cup of full fat milk (235 mL or 244g or 8.6 US ounces by weight)
1/3 cup sugar (80 mL or 75g or 2.67 US ounces by weight)
1 tbsp of active dry yeast (15 mL or 10g or 0.33 US Ounce by weight)
4 cups all purpose flour (945 mL or 565g or 20 US ounces by weight [or 1 pound 4 ounces by weight])
2 teaspoons of salt (10 mL or 11.4g or 0.4 US ounces by weight)
2 large eggs (120 mL by volume or 100g by weight or 4 US ounces or ½ cup US Liquid)

Eggwash (Lightly beat together)
1 large egg
1 tbsp water

Optional Toppings
Sesame Seeds
Poppy Seeds
Wheat Germ
Bran Flakes
Dehydrated Onion Flakes
Oatmeal
Minced Garlic
Anything else you wish
Directions:

MORE TO COME.

1. In a sauce pan, place the butter and milk. Turn on the heat to low and slowly heat until
the butter is melted. The temperature should be below 120 degrees F (48 degrees C)
before adding the yeast, if necessary let cool.
2. Place milk/butter mixture into stand mixer bowl; add in the sugar then sprinkle yeast on
top, mix with a fork to dissolve the yeast and let the yeast proof for 10 minutes. The
mixture should become foamy which indicates the yeast is alive.
3. Add in the flour and salt all at once. Using the dough hook, turn the mixer on to speed
1 (lowest speed) and mix until a the flour and the liquids come together; add the eggs,
one at a time, continuing to knead then increase mixer speed to medium low (Speed 3
on a Kitchen Aid mixer) and continue kneading until a smooth elastic dough ball forms
(about 7 minutes). Adjust flour and water as need.
4. Grease/oil a bowl. Remove the dough from the mixer, knead by hand and shape into a
ball. Place dough into the bowl, turning the dough, in the bowl, to coat it with grease/oil;
then turn the dough over so the greased/oiled side is up. Cover with plastic wrap and
set aside in a warm place until dough has doubled in size, about 60-90 minutes.
5. Remove dough onto a floured surface; press down to deflate; divide into 8 portons.
Roll portions into balls and place on a parchment lined (or greased/oiled) baking sheet.
Cover dough with a piece of plastic wrap and allow to double in size in a warm place,
about 30 minutes. Meanwhile, preheat the oven to 350 degrees F (175 degrees C).
6. Remove plastic wrap, lightly brush with an eggwash solution. Add toppings, if desired.
Bake in a 350 degrees F (175 degrees C) for 25 to 30 minutes, or until it is browned
and sounds hollow inside when tapped on the bottom.
7. Remove from oven and place on cooling rack to cool. Serve warm or llow to cool for
easier cutting.

can you give us baker's percentages?

final

Note: To make in a bread machine, place all dough ingredients in the bin in the order
recommended by the manufacture. Set the machine for Dough Only and start the machine.
When the machine has completed its cycle, Continue with step 5 above.

Note: To knead dough by hand, Place ingredients in a mixing bowl and stir with a wooden
spoon until stiff. Turn out onto a floured surface and knead until dough is smooth and soft,
about 10 minutes. Continue from step 4 above.

Note: Hamburger / Hot Dog Buns from this dough. In step 5, shape dough into round
balls for hamburger buns or ropes about the length of a hot dog. Place on prepared baking
sheet. Allow to rise for 10 minutes then flatted, cover and allow to rise until doubled.
Continue from step 6 above. Check after 15

based user

going to try this at the weekend

You want me to do dry math while I'm completely hosed?

It's the best bread I've ever made. It's got egg, sure, that's kinda a no no, but it's moist sweet and out of control.

fair, fair. thank you for sharing the recipe, it looks delicious. i'll absolutely do the math myself!

I'm stealing this from a youtube dude, he's just a kid, but it was fucking great when I made it
I can't find him. Regardless, it's great for loaves, buns or whatever you want to do.

yeah, seems like a solid base recipe for any kind of milk/egg bread. thanks for sharing!

Thank you for sharing, Imma steal this too.

I generally avoid baking.

Oy vey, goyim cant make bagels.

Wake and bake!

bump

Here, have some more bread.

And maybe some more.

That egg bread is fucking awesome and sweet. The NYTIMES no knead is even better.

This bread is fucking amazing.

cooking.nytimes.com/recipes/11376-no-knead-bread?regi=1&join_cooking_newsletter=false®ister=google

Here's a cake I made for a friend. I've been doing a lot of cakes the last few years- really getting into it- I've done donatello of ninja turtles, harley gas tank, beach scene, giant choc chip cookie cake, turtle shell cake and more.

Here's the turtle shell cake- I also do muffins and banana bread from scratch, pies with lattice crust, granola, pot pie

Post more

>cake, muffins, banana bread, pies
virtually inedible. bake real bread.

You can fuck off and fall asshole-first onto a traffic cone, you boy-molesting fairy. This is a baking thread, not a bread fetishist convention.

i'm doing you a favor, land-whale.

Are you not made to feel special enough for baking bread by the people you personally know or something? What could compel you to try and force validation by acting like baking bread over confections somehow makes you noteworthy?

Here's the gas tank made of brownie, the tire is just a white cake mix I think

The ninja turtle- I'm a total noob, self taught and still learning. Also, thanks for your concern user, but certainly not a land whale. On a good day I might weigh 100lbs, generally 98lbs- baking doesn't make you overweight. Dumbass..

Another themed one- Five nights at Freddie's cake.. I've got a ton of food pics of what I've made. I also do this giant pie sized stuffed burger and feet loaf- meatloaf shaped like feet for halloween

>butterflying a thick slide of tasty bread to use as a bun

My god..I've been a fool my whole life.

looks a hell of a lot better than my first cake as far as smooth icing

Thank you, I've been baking for a while, just new to the more decorative cakes- this zombie cake is an early one, looks goofy but learned from it

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tres leches I made for a cinco de mayo lunch at work
this is the most recent thing I've baked, so I really need to make something else soon

momofuku birthday cake?

Here's the giant stuffed burger pie

Reporting in with results.

looks awesome!

how did you do the veins in the eyes?

AYO HOL UP

Should i invest in a stand mixer, or is kneading perfectly fine?

I don't make bread very often.

Some of the first bread I ever made I think

Sponge

Just do it by hand, especially if you don't do it often.
I often have to finish kneading after using my KA anyway.

You could always pick up a bread machine on the cheap if you're lazy, and just use its knead function. You can get em for like 10 bucks second hand.

Get your fuckign hands in there man

Spank that silky dough until it calls you daddy

Only a 10 minute knead? What did the crumb look like?

a dough hook on a kitchenaid is great, but by hand works just fine, it's fun.

Some of the roll/egg bread recipe I posted earlier

I can't eat much white flour in the U.S. because the added iron constipates me. So I eat 100% whole plant foods most of the time I'm not in the EU with their unadulterated freedom flour.

Is there an ultimate book for bread making?

This is pretty good and only 19$

>Should i invest in a stand mixer, or is kneading perfectly fine?

buy a bread machine. use it to knead dough. then bake in regular oven.

My first white flour/rye mix made into buns. My crust is always crunchy and I love it, but the wife wants soft burger type buns. How do?

I like a crunchy crust for bread too, but with hamburgers I want a soft crust and this works well. It makes @ 8 buns.

1 cup water
2 tsp active dry yeast
1 lb AP flour
1 tsp salt
1 large egg
3 Tbs butter melted
2 Tbs sugar

Proof yeast. Mix dry ingredients and add beaten egg, butter, water and proofed yeast. Knead @ 8 minutes. Do a double rise. For the second rise shape into disks and place on cookie tray sprinkled with semolina. Preheat oven to 375 F. I usually brush with egg wash and sprinle with sesame seeds before placing in oven. Bake @15-17 minutes.

Pic is a hamburger I made with one of them.

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>buy a bread machine. use it to knead dough

Seems like a bad idea. A bread machine is useless for anything other than kneading dough.

A stand mixer, however, can be used for whipping and mixing. You can also get attachments for it for making pasta, grinding meat, stuffing sausages, and all sorts of other things.

The stand mixer is a much more versatile and useful choice.

>How do?

Lower heat.

keep in mind that (by my understanding) that book is literally about bread and pizza made with flour water salt and yeast, either via levain/sourdough or straight up. No milk bread or brioche recipes.

From last weekend. All shokupan dough in various containers

Oooh

Recipe man

I baked this bread earlier this week. Made it in a loaf pan so I could do sandwiches.

First cut of the fresh loaf.

i dont know the dough game
thats for women

Another one I baked, last week I guess. Split off some of the dough for pizza also.

i wish i had a wife that makes me bread boxes

One of the pizzas made from that dough.

It's the new york times japanese milk bread recipe. Probably going to try a different one next time, the egg in this one makes it a bit like brioche and not as light as most japanese bread.

well done. This could be a world wide trend. You should trademark it

>Seems like a bad idea. A bread machine is useless for anything other than kneading dough.

Bread machines make incredible dough. Much better than a stand mixer. I use my bread machine all the time to make dough. It's definitely worth it.

I liked the one from dream of dashi. That's very close imo. I wish my sides were straight like yours

10/10 would eat

Would devour.

Get the neeshow carbon steel loaf pan with lid on Amazon

Put the lid on once the dough has risen just a little above the top and then let it rise some more to fill the pan with lid on.

Cool I have boxes with lids (I made the cube ones upthread) and I'll try your tips. I leave the lid on throughout atm

Some sourdough I baked a bit ago. Experimenting with scoring patterns

how did you do the hat?

I'm guessing he scored a ring around the top of the dough before baking.

It sounds like you might be over baking them. Some cookies look and feel as if they're completely under done when they're actually at the right point, like they just collapse if you barely touch them, but you just have to let them cool a bit.

Rye soda bread (buttermilk base)

Chocolate hazelnut Couronne

Molasses ginger cookies, the only thing I can really nail perfectly every time.