Bread Thread

Huh, interesting. Sounds good. Thank ya'll for posting breads.

i just made some white bread but it's too soft for me to cut... i don't own any serrated knives, what can i do

unf, that focaccia looks incredible.

i'm a big fan of using red fife in my boules.

The main thing is to try to cut the bread without too much pressure. Serrated edges help a ton with that - even something like a steak knife could be used. If you really don't have any serrated knives at all, just try to go back and forth as much as possible while putting as little downward pressure as possible as you can. Or you could of course just tear straight into it with your hands!

That looks terrific! Love the beautiful three colors (just before burning, deep golden brown, white from the crumb hidden inside).

I tried making bread for the first time. It didn't turn out how I thought it would, but they still tasted good.

congrats on your first attempt!!

thank you!

simple 80% biga recipe

thanks. They came out thick and didn't raise much. Maybe I didn't use enough yeast.

That doesn't look bad for a first time - the first bread I made ended up like a brick and was basically inedible!

>i'm a big fan of using red fife in my boules.

Although I can totally appreciate this sentence in the context of the conversation, on its own, it's quite possibly the gayest thing I've read that doesn't involve actual cocks mingling.

thanks. As they say no one learned anything being a success. How long before you tried making bread again after that?

A few weeks or so; I did a bunch of reading in the mean time to try and figure out what happened (which was two things - I forced way too much flour into the dough using volume measurements instead of weight, and I also used really old yeast that was probably mostly dead).

Is this the NEET/Boomer thread?

lol fair

A really simple white sandwhich bread I make. It never fails and btfo of grocery shit around here.

recipe? I made tartines country bread and it came out ok, crust was great but insides was a bit too moist.

pic is japanese milk bread I made a while ago

what's with the stratification in density? it gets worse as it gets to the bottom. i just did the normal rectangle folded into thirds, placed seam side down, 2nd rise in the loaf pan

1 cup of water, a teaspoon of yeast, half a teaspoon of salt, and enough flour to make a wet dough (somewhere around 10-14 ounces probably; I basically just go by feel unless I'm making a new recipe). Do ~1/4th of that as a poolish and let rise overnight, then fold the rest in the next day and let rise a few times while shaping/dividing before baking on a stone with a steam bath below at 450 until brown (around 30 minutes, give or take).

I should have taken a picture of the bread cut, but I didn't; but here's one of the baguettes as a french bread pizza.

A loaf I baked a week ago.

Crumbshot.
Bit dense for sandwiches, but I liked it in soup.

How many of you have medicare part B supplemental insurance?

Samefagging in Veeky Forums? The indignity of it all!

Employed full time in a 6-figure job here though.

>t. breadlet

Great thread, op. Always nice seeing fresh bread and dank crumbs. I'm gonna try my hand at a loaf next weekend.

Bread bread.

Why'd you jizz on your bread, bro?

...

Pan Au Chocolat
And croissant.
My first try with laminated dough.
The butter oozed out the sides as it was baking, frying the bottoms.

The rolled dough was also too thick and i believe I did the folds incorrectly. Still tasted good.

Can anyone recommend a newfag a nice bread box?

hazelnut spelt bread of last week

That image, hahaha, nice!