Why haven't you taken the homemade bread pill yet? At least we know what's in our food & tailor them to taste. Fresh bread in the morning is lovely.
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that looks like banana bread you tard
I've been baking my own bread for two years now. Never going back. It tastes fantastic, it's dirt cheap, and miles better than the stuff at the store. Store bought (from a chain supermarket, local bakeries are good) goes bad in three days, max
Stop lying
I buy bread Italian style Maires and that shit lasts for weeks on the counter with just twisting the end up
>Store bought (from a chain supermarket, local bakeries are good) goes bad in three days, max
store bought usually lasts weeks for me. how are you storing your bread? and by "going bad" do you mean stale or moldy?
>Too much work
stop watching youtubers who fold their dough every 20 minutes for 3 days. bread shouldn't take more than 15-30 minutes actual hands-on time total unless you're making some kind of specialty loaf like braided challah.
*molds over in 24 hours*
mine doesn’t. It goes hard pretty quick though. Maybe you have a mould problem in your house/shack?
Called living in a hot steamy climate, nothing to do with a shack you twat
>it goes hard pretty quick
To bad your husband doesn't anymore
The hardening is mostly from water migrating within the bread instead of leaving it. Bread can often be softened by toasting. I eat only whole wheat bread and I only eat it warm when home
>*molds over in 24 hours*
freeze it.
Your place may be exceptionally moldy if it happens that fast. Consider some HEPA units, for filtration and airflow. Moving air is the enemy of mold. If you're in a space with only natural ventilation, and you're not filtering it, you'll have at least 10x the suspended particulate.
Mine goes into the freezer right after it's cooled and has been sliced. I don't have to worry about mold or it getting stale and hard. I take what I want to eat at that moment and either thaw it and it's soft or toast it and it's still soft inside
dont put it in a closed bag while its still hot lol they tell you to leave it on the counter for a while for a reason
>living in a mold zone
being poor disgusts me
My bread doesn't ever mold or get stale and it takes me over a week to eat a loaf. Just as good 7-8 days later. Do you Black folk even bread box? If you're a poor gay, use a big mixing bowl with a shower cap as a lid. Not slicing it all up front will also help
all of my homemade bread lasts longer than store bought
I live in a humid environment and store my homemade bread in bags... It molds after 2 weeks.
Too much work I just stick to homemade corn tortillas because you don't have to mess with proofing and kneading
What's your recipe?
Not true, my homemade bread goes a week without molding. Granted, it goes stale, but you can toast it/make croutons with it just fine
Simple:
> most of the time I just want something to contain a sandwich, and cheap, long lasting, presliced bread is ideal
> when I do actually want good bread once or twice a month, I can drive to a proper bakery and get something better than I will ever make, and doing it myself would result in inferior product and only save a few dollars
Nothing wrong with going to a good bakery, but you shouldn't be so down on yourself. Making bread is extremely easy and passive, why not try it and see if you surprise yourself?
I've made bread several dozen times. It's okay. But for $6 there is a local bakery that contracts out heirloom wheat to local farmers, mills it fresh daily and bakes sourdough in a wood-fired oven. I can't compete with that.
considering it, its up to $3 or $4 a loaf here
but honestly i dont eat that much bread. if I made it I'd have to freeze it anyway, which defeats the purpose of making fresh bread
Wasn't that a fad like 15yrs ago?
My wife still has a bread machine stuck in the corner of the pantry she hasn't used in forever.
>using a bread machine
lmao
a large bowl, measuring spoons, a scale, a dutch oven, a pan, and an oven are all you need
maybe a stand mixer if you have to make 10 breads a day for some reason
wait what? all I remember her doing is throwing a bunch of shit in this machine and then it was some bread we never ate,
The shelf life was moronic, had to eat it ALL within a few days or else it would get hard or worse moldy.
Stop with the fuking bread, NO MORE BREAD!
toss in a little citric acid or vinegar into the mix to inhibit mold, and add either butter or olive oil to keep it from drying out so quickly.
It's always been kind of a meme that every newlywed couple gets a breadmaker they never use, usually as a wedding gift
I have enough bakeries around me.
does dough keep for long? Could I have balls of dough either refrigerated or frozen for months and make them to have it be the same quality or close enough to the day I rolled it?
The redpill is just frying your sourdough. You don't have to go through the hops of proofing, shaping and baking to make a convenient, lasting, portable, commercial product (a loaf) if you have the fresh ingredient beside you all the time anyway. And you can always season it to your likings and combine into various dishes.
How do I make injera? Is it really just teff flour and water?
>Why haven't you taken the homemade bread pill yet?
>show cake
That's cake. I don't eat cake. cake is very unhealthy.
I made bread since 4 years ago, but i stopped because:
-it will be always the same, not good, not bad
-bakery will do better than me
-i can't literally know how to change it
Because there's Greek bakery run by some old geezer just across the road.
I've been doing it since childhood. I usually make plain whole wheat boules.
IP webcams are very handy for monitoring the rise from another room.You're probably not using that old raspiss for anything else.
Breadcams online
Is motion cross platform?
idk, only apt installed it on my Pi Zero W which does not have enough processing power to stream 720p at a high framerate. A slideshow is all I need for the kitchen stuff I do with it. Another use is monitoring the fill level of a carboy when I'm running a countertop reverse osmosis system with no auto-off
That's cake
100% whole wheat bread is so fricking hard to make anons. I kneel to our ancestors.
why
also the first time i made bread with rye i wanted to kms with how sticky it was
Because you have to throw out pretty much everything you thought you knew about baking to do it
>Heh you thought you could knead this bread until it passed the windowpane test like usual? Think again kiddo. The bean just shredded your gluten and it won't rise at all, you've basically got a ball of dry batter in your hands. Try a baguette-style folding or even a no-knead technique next time lol lmao
>You actually unironically thought you could get away with a 50% hydration dough? Naive.
>100% whole wheat bread is so fricking hard
it's actually easier - the trick to 100% whole wheat is not kneading it any more than you have to because the bran cuts the gluten. mix your ingredients and let it sit covered for an hour. then fold it a few times (I usually go for 8), let it rest 15 minutes, shape it, proof, and cook.
How well does autolysis work for doughs with lots of whole wheat? I know it's supposed to get more gluten out of the dough and that seems like it's even more important in this application because of how adding whole wheat inevitably makes the bread denser.
it works well for all sorts of wheat. afaik it doesn't get more gluten out of the dough, it just builds gluten strength without kneading which is what you want for whole wheat or for grains like einkorn which have weak gluten that is prone to tearing.
it'll be fine, neither are strictly necessary. they can both be added at punchdown time, just sprinkle/drizzle it on and knead them in a bit. the bubbling action of the yeast will finish distributing them throughout the bread. when making sourdough I almost always wait to add salt until punchdown time, since salt inhibits yeast and bacteria reproduction which isn't a good thing for sourdough.
because I can walk 2 minutes to the nearest corner and buy top quality fresh bread for pennies
making some homemade bread right now, forgot to add oil and salt into the dough mix but i hope it turns out okay
Is there a way to make fluffy whole wheat bread? Doesn't have to be 100% but a decent amount of whole wheat retained.
yes see
which was a 100% whole wheat loaf, roughly 1/3rd regular whole wheat, 1/3rd whole einkorn, and 1/3rd whole spelt. to add to the challenge neither einkorn nor spelt are noted for fluffiness. the other key is to cook your bread in a preheated cast iron (enameled is ok) dutch oven to maximize oven spring, that's good for an additional 30% or more rise, even more if you also put a pizza steel under the dutch oven. partly this is because it traps the steam keeping the surface of the dough stretchy longer, but also I think it's because the dutch oven transfers heat very quickly to the bottom of the bread, causing it to steam and start inflating the bread within the first few seconds, even before the surface of the dough has a chance to really warm up much, which is why adding a pizza steel or cast iron skillet under the dutch oven helps even more - it provides more thermal mass during that critical early minute or two.