[ Rules ] [ ot / g / m ] [ pt / snow / w ] [ meta ] [ Discord ]

/g/ - girl talk

Name
Email
Subject
Comment
File
Youtube
Password
(For post deletion)

Apply as Administrator
Apply as Farmhand


File: 1620037764421.jpg (203.95 KB, 500x723, bread.jpg)

No. 183298

A thread regarding baking and cooking.

Feel free to:
>share recipes
>post what you've made
>show what you want to make in the future
>ask questions about what you're struggling with

No. 183311

File: 1620043837485.png (246.79 KB, 638x359, 8661917F-C24C-4257-A68B-9B7231…)

I just want the most foolproof, easy, beginner friendly recipe on any kind of loaf.
I attempted sourdough but it always ends up super dense and shitty. Help breadons

No. 183314

>>183311
I’ve tried this one, it’s pretty foolproof

No. 183325

>>183311
Proofing is key for a fluffy texture. After kneading in the bowl until it holds it shape and not sticky anymore, proof dough in a warm environment (my house is cold so I like to run a heating fan while the bowl is covered) for an hour. Punch the air out, proof for another hour. Punch the air out again and shape into your loaf pan. Proof for a final 30 minutes, then bake at 350F for 30 minutes.

PROTIP: Sometimes I throw the bowl into the fridge for a long but slow proof of 12+ hrs, then take it out to punch out the air, shape, and do a final half hour of proofing. This is my lazy method for when I don’t have time to monitor my dough

PROTIP 2: When I say an hour, I meant however long it takes for the dough to double in size. It may take more than an hour if your area is cold, it may take less if hot.

PROTIP 3: Your dough should be between wet and dry for moist, not-dense bread. It should hold its shape but not be so dry that it “cracks”. Err on the side of it being too wet.

No. 183329

>>183325
Samefag, adding that if you want a crunchy bread like baguettes, shape into a baking sheet instead of a loaf pan and proof for the final 30 minutes. Brush the tops with egg wash. Place into a 500F oven and spray the sides of your oven with water. Bake for 7-10 minutes.

No. 183344

The texture of my risotto rice is always weirdly hard in the middle and soft outside. Am I cooking it too fast, or using the wrong amount of liquid?

No. 183356

I already cooked today and I'd like to bake BUT my husband is on a diet (and asleep) and I'm sick, so I can't go to the shop. I have leftover carrots that need to be used and I just want to bake, goddamn!

Next week I'll have to make my husband a cake and cook his favorite meal since it'll be a surprise for his birthday but I also want to bake right now! Maybe I'll negotiate with my husband tomorrow and put the carrot cake in the freezer to wait for the end of the diet.

No. 183372

>>183344
Could be both but you probably just need to cook it a little longer. Always make sure there's enough liquid (it's much easier to let the excess evaporate when you use a little too much than it is to add more after it's already done but too dry), but if there's really not enough liquid the outside of the rice is gonna be hard as well. Maybe when you think you're about done take out a little spoonful and test it to see if it's soft inside, if it's still hard and undercooked just let it cook for another 5 minutes and repeat until it's good. That's what I do with pasta, anyway, and it's saved me from only discovering it's undercooked in the middle after I've plated it many times.
If the rice is already drained and cooled off you can also easily chuck it back into a pan with half a glass of water and put the lid on for another few minutes, but I guess with risotto it's already mixed in with the rest so maybe not so useful.

No. 183455

Why the fuck am I always messing up cupcakes? They always come out so dense.



Delete Post [ ]
[Return] [Catalog]
[ Rules ] [ ot / g / m ] [ pt / snow / w ] [ meta ] [ Discord ]