Bread - What are you baking today…..

[motojobobo]

Reading @neph93 ’s latest baking experiment reminds me I should get started dipping my toes in this dark art. I’ve already fallen waaaay behind you guys as I only understood a fraction of @neph93 ’s terminology. I’ll try to bring back a copy of the book most of you use, ???, on my upcoming trip to the US. I assume it is suitable for a bakery noob?
I hope I can fit a book amongst the goodies in 8 stacked IH orders, all in a suitcase.

[goosehd]

@motojobobo Here's the book and I find it fairly easy to follow. The book has been a great resource for me being new in this endeavour.

[pechelman]

@neph93 did you pick up this recipe from the YouTube channel called bread by joyride coffee? If not, check out his channel, he hasn't posted really since pandemic ended but he did a few pan de cristals and has a similar sounding methodology. Your breads still look delicious even if they aren't exactly what you were going for in the beginning.

[Tago Mago]

@neph93 no idea what any of that means but your buns look tasty as usual

[goosehd]

@neph93 Thank you for the motivation! Little over an hour left to divide the dough into 4 or 5 balls for pizza. About 2 to 2.5 hours left to eat the finished product.

[motojobobo]

Thanks @goosehd ! I was having trouble remembering it.

[goosehd]

Putting it together:

[goosehd]

[goosehd]

[neph93]

@Tago-Mago my buns bring all the boys to the yard. Especially in a pair of 666.

[neph93]

@motojobobo get amongst it. The Forkish book is a great one stop shop for learning all you need to know, as long as you put the practical effort in. At this point I can make tasty bread with my eyes closed thanks to him. The fun comes from fucking around.

[Giles]

100% agree. Paula bought me Forkish a long long time ago. I was completely and utterly daunted and it sat on the shelf for years. Come the lockdowns and my determination to learn shit rather than sit around moping, I pulled the book down and concentrated. It seriously gives you such an amazing base of knowledge and understanding, that it is the perfect platform to move on from. I think the understanding bit is the key, I really understand what is going on at each stage, and that is what allows me to experiment (reasonably) successfully.

[neph93]

In the spirit of serious minded fuckery, here goes Pan De Cristal: The Second Attempt.

[neph93]

Getting there…

There’s defo something off with the recipe. It calls for 30min bake time at 200C. They’re barely browned at that point. So harder and faster next time.

[neph93]

I doubled up on the dough to make those cute little loaves from the other day, as I needed an excuse to use my new lamé. 100% hydration is the shizzle. Gonna try it with pizza dough next.

[JunkPants]

Looks great! I've been intrigued by making bread. Particularly love sourdough bread.
Only thing holding me back is taking on (yet another) time consuming hobby.
I'm sure I'll get to it at some point.

And my god, this is a hunger inducing thread.

[neph93]

@JunkPants thank you! It’s a fascinating hobby. Some folks get really emotionally involved in a negative way, freaking out if they don’t get results, but I just find the whole process very therapeutic.

[steelworker]

So @neph93 that charming razor and attachment is for bread making? Only?

[neph93]

TRIGGER WARNING: REFERENCES TO SUICIDE.
@steelworker in principle yes. About 10 months ago I would have considered using it for other purposes.

[scarfmace]

@neph93 holy shit, your bread looks soo good