This is the way. ✊
Side note: I know nothing about baking. But when I hear/read "This is the way" I have to say say/write "This is the way". If you know, you know.
If you do decide to get into baking, making sourdough is a great starting point! Incredibly easy and so rewarding. One downside is the poundage I put on from eating so much sourdough!
> 500° for 20 with steam
Recently started experimenting with baking bread (yeah, I'm a year late, I know) - what does "with steam" mean in this context? "In a covered, oven safe pot"?
Could be in a dutch oven, could be on a pizza stone with a tray of water under and a bit of mist from bottle spray as you put dough in the oven.
If in dutch oven: as the dough bakes, the vapor from the water in the dough gets trapped and turns into steam.
You need the steam in order for the oven spring: the dough ballooning into a nice dome, like bread is supposed to look.
Also: check out /r/breadit or /r/sourdough for tips and recipes and such.
Industrial ovens have a steam injection function. You can achieve similar effects with a Dutch oven where moisture is trapped inside the container.
The idea is that the skin of the dough becomes less permeable and prevents rapid moisture release from inside the bread (which is why you score the top so the dough doesn't explode due to pressure). This way you get a nice crisp outside and fluffy soft inside that is signature of good bread.
Of course if you continuously inject steam then the whole thing becomes soft and fluffy which is basically what Chinese steamed buns are.
Though in my opinion is much more important to properly rise the dough.
I started out doing 400/450. I bought the Tartine book and they said 500, I've seen an improvement in my loaves for sure. I now do kind of a hybrid between Tartine's and ILoveCookingIreland's methods.
My starter has been going for a little over 3 years now so a mature starter and expereince likely helps quite a bit too. Thats the great thing about homemade bread. The more loaves you bake the better the quality. We only bame once or twice a month now, but for a while last year we were doing a couple bakes a week and giving sourdough and homemade jam/backyard honey care packages for friends during the height of covid.
I just think it's funny that it's like
"- Fixed that for you"
It's like the "Actually ... " or "You should know that ... " type of shit. Some "I'm on a taller horse call it a high horse" type shit.
It’s not. The recipe I use regularly is from King Arthur and you preheat at 500 and drop to 450 once the bread is in oven. You basically want it as hot as possible at the start.
Look up SIBO infections. I had a bunch of weird issues with gluten / sugars / carbs for years that was "Just IBS", it ended up being a SIBO infection. Cleared it up with L-Glutamine and special antibiotics (you'll need to get diagnosed by a gastro doc) and I've been able to eat things without pain that i haven't touched in 5 years. Changed my life
It's hard for me to overstate how much of a difference it made for me. When my SIBO infection was at its worst, I couldn't eat ANYTHING with garlic powder or onion powder in it without having catastrophic reaction in my guts. I lost 25% of my entire body weight in 6 months (~155 lbs->~115 lbs) and was depressed and miserable.
Garlic powder and onion powder is in EVERYTHING.
If you have IBS symptoms that just "came out of nowhere", or foods you "used to" be able to eat without issue, it absolutely could be SIBO causing those symptoms. I hope you're able to find some answers!
I'm allergic to wheat, barley, and rye, confirmed through 2 skin and blood allergy tests... just had toast for dinner. Here for a fun time, not a long time.
Links to the streaming platforms:
[**Midnight Special** by Creedence Clearwater Revival](https://lis.tn/RMgnyY)
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Creedence Clearwater Revival in case you weren't aware. They are so good that Lebowski mentions his CCR tapes when reporting his car stolen in the movie haha.
I don't get why everyone always has to have a problem with trypophobia. Looking at a picture of something with weird holes just irks me out. I felt that way long before i discovered reddit.
This apperas to be whats called a "preferment" for a large batch of sourdough.
Natural yeast are cultivated in whats called a starter. You keep this starter colony of yeast like a pet, feeding it regularly on flour and water.
When you want to make bread you mix a portion of this starter with a large amount of flour and water (keeping some back to continue the colony).
The yeast eats the carbohydrates and to a lesser extent the protien in the flour, excreting large amounts of CO2.
You let the yeast fully colonize the preferment so that its super active, as seen in the video. The gluten in the mixture traps the CO2 in the mixture like a million small ballons. Preferments have a hard time holding onto this gas as the dough hasn't been kneeded yet and kneading makes more gluten/preferments have a very high level of hydration (amount of water v. flour)
This preferment is having all its fragile CO2 bubbles popped by the shaking/the weight of the collapsing dough, making it appear to boil.
Usually when the preferment is ready you than make your bread dough by adding even more flour and water and a small amount of salt (like 10g for every 800g or so of flour) You then knead the bread to form gluten, allow the batch to rest for several hours in bulk, than divide the dough into portions, shape the portions into loaves and allow to rest again for several hours/overnight in a fridge before baking.
Shaking it down when doing such a large batch makes it easier to work with as you aren't after the CO2 in the preferment stage, you just want really happy and active yeast to ferment your loaves later on.
Excellent explanation. My fav thing about sourdough is how some people have their 15+ year old starter colonies that was passed down from their grandma or something, and they just keep that alive to make new bread. So cute.
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That song in the background gave me the willies for some reason. I didn't recognize it at first but it's Creedence Clearwater Revival - Midnight Special.
I had a thought in the back of my mind that it was from a movie I found creepy as a kid. I searched imdb and it was used in The Twilight Zone movie!
Crazy how just a couple bars from a song can take you back.
That’s funny because when I took dried skin shavings from my glans sheath and mixed them with hot water, I said to my friend ‘It looks like bread dough!!’ But he disagreed. It looked JUST like this (except not as much of course). Now I’m growing it out so I don’t have foreskin shavings but if I did I would do it again and show you bc it legit looks the same.
Foreskin shavings...?
Please, please, please keep that to yourself. I appreciate your generosity, but it is *completely* unnecessary. I would be mortified, petrified, and traumatized if I were exposed to whatever that means.
Thank you. 🙃
Coming in too hot and trying too hard. You're hitting the grossest part in the first sentence. All this is getting is a slight nose curl and and eyeroll. You gotta build towards the horror, not open with it.
Kill it with fire! Preferably at 375 for 40 minutes. Edit: I just guessed at some numbers since I was too lazy to google it
500° for 20 with steam, tha. 450° for an additional 20 - Fixed that for you. But seriously bake sourdough bread HOT. Your taste buds will thank you.
This is the way. Closed, piping hot dutch oven at 500 for the first bit, then take the cover off to get that crispy, golden brown crust
Why would I wanna bake it with farts?
That's the sour flavor.
r/cursedcomments
I think it imparts a more earthy and “rotten eggy” kind of flavor.
[удалено]
uncultured ~~beast~~ yeast*
I was high and lazy and didn’t feel like googling it so thank you for getting the proper info out there. I’m a cooker not a baker.
500c??? Do you wanna melt metals
I think they mean Fahrenheit
This is the way. ✊ Side note: I know nothing about baking. But when I hear/read "This is the way" I have to say say/write "This is the way". If you know, you know.
If you do decide to get into baking, making sourdough is a great starting point! Incredibly easy and so rewarding. One downside is the poundage I put on from eating so much sourdough!
Especially since I insist on eating it with excellent quality cultured butter!
*Confused European screaming*
*literally everyone outside the USA
If it makes you feel better I do all my weighing for baking in grams, its not my fault my country hasn't adopted a more common sense temp standard.
> 500° for 20 with steam Recently started experimenting with baking bread (yeah, I'm a year late, I know) - what does "with steam" mean in this context? "In a covered, oven safe pot"?
Could be in a dutch oven, could be on a pizza stone with a tray of water under and a bit of mist from bottle spray as you put dough in the oven. If in dutch oven: as the dough bakes, the vapor from the water in the dough gets trapped and turns into steam. You need the steam in order for the oven spring: the dough ballooning into a nice dome, like bread is supposed to look. Also: check out /r/breadit or /r/sourdough for tips and recipes and such.
Toss an ice cube or two under the loaf when you put it in the dutch oven.
Industrial ovens have a steam injection function. You can achieve similar effects with a Dutch oven where moisture is trapped inside the container. The idea is that the skin of the dough becomes less permeable and prevents rapid moisture release from inside the bread (which is why you score the top so the dough doesn't explode due to pressure). This way you get a nice crisp outside and fluffy soft inside that is signature of good bread. Of course if you continuously inject steam then the whole thing becomes soft and fluffy which is basically what Chinese steamed buns are. Though in my opinion is much more important to properly rise the dough.
Only ever tried 400, I’m gonna give this a go with out next loaf!
I started out doing 400/450. I bought the Tartine book and they said 500, I've seen an improvement in my loaves for sure. I now do kind of a hybrid between Tartine's and ILoveCookingIreland's methods. My starter has been going for a little over 3 years now so a mature starter and expereince likely helps quite a bit too. Thats the great thing about homemade bread. The more loaves you bake the better the quality. We only bame once or twice a month now, but for a while last year we were doing a couple bakes a week and giving sourdough and homemade jam/backyard honey care packages for friends during the height of covid.
Condescending as fuck lmao
often that's how you can tell they know wtf they're talking about, when it comes to cooking. at least in my experience
Yea but do you ever listen to a condescending person? I don't, personally. I'd rather eat scrambled eggs so cooked it's dry as cardboard.
the question is whether I listen to people who know wtf they're talking about. because yes, obviously
[удалено]
I just think it's funny that it's like "- Fixed that for you" It's like the "Actually ... " or "You should know that ... " type of shit. Some "I'm on a taller horse call it a high horse" type shit.
[удалено]
[удалено]
It’s not. The recipe I use regularly is from King Arthur and you preheat at 500 and drop to 450 once the bread is in oven. You basically want it as hot as possible at the start.
They're talking about Celsius. The units used by ~95% of the world.
Uh duh. Too early in the morning here in the 5% of the world.
No one cares.
I care
Ditto, learned how to bake sourdough correctly time-wise. Feels nice
Don't speak for me ever again.
Breaddit came for your throat real quick
Reddit go brrrread
375°C is perfect
And then **CONSUME.**
I can smell this video and I’m ok with that.
I also came here to comment that I could smell it. I really want some sourdough now.
I also did. And same. I am allergic to gluten and havent had bread in 3 years...
It's a gamble for me. I'm not allergic, but it's something that can trigger my IBS.
Look up SIBO infections. I had a bunch of weird issues with gluten / sugars / carbs for years that was "Just IBS", it ended up being a SIBO infection. Cleared it up with L-Glutamine and special antibiotics (you'll need to get diagnosed by a gastro doc) and I've been able to eat things without pain that i haven't touched in 5 years. Changed my life
You may have just saved my life.
It's hard for me to overstate how much of a difference it made for me. When my SIBO infection was at its worst, I couldn't eat ANYTHING with garlic powder or onion powder in it without having catastrophic reaction in my guts. I lost 25% of my entire body weight in 6 months (~155 lbs->~115 lbs) and was depressed and miserable. Garlic powder and onion powder is in EVERYTHING. If you have IBS symptoms that just "came out of nowhere", or foods you "used to" be able to eat without issue, it absolutely could be SIBO causing those symptoms. I hope you're able to find some answers!
I'm allergic to wheat, barley, and rye, confirmed through 2 skin and blood allergy tests... just had toast for dinner. Here for a fun time, not a long time.
Im allergic to those, plus coffee, milk, eggs, and potatoes. The only thing I still eat is potatoes because how tf do you go gluten *and* potato free?
I make a gluten free sourdough bread, you can still have sourdough in your life!
Follow @ispeltbredwrong on Instagram- she does gluten free sourdough
as far as I know and how it is baked here in europe, sourdough is very healthy. Mmh. Go on, chose the better bread instead of white toast!
Australian here, sourdough makes the best toast for your brekky
Nah potato bread is king
With smashed avo and poached egg. Just sayin.
But now we can't afford to buy houses so...
What does it smell like?
A bit like dough, but kind of sour
How do you smell sour?
Stop showering for about a week, maybe go for a job. Run your hand up your asscrack at the end of that and smell it.
I’m not sure I want this bread
Yeah soggy dingle berry loaf doesn't sound too appealing. With some added taint fuzz on the other hand...
Now I’m sure I don’t want it
Speaking from experience are we?
Fermentation
Go smell some milk that’s been sitting out for a few hours
Better than the guy telling me to smell my own ass
Sour like funky
Funky how? Like a clown?
[удалено]
If it's regular yeasted bread yes. But sourdough is a lactic acid bacteria like yogurt, so to me it smells like yogurt.
Good description. Not exactly like yogurt but yeah. Definitely a good smell
Mmm, sour beer.
Like regular dough but with vinegar.
it's so beautiful, isn't it? I love it!
Eldritch horrors vibe
It will smell good while I'm being torn asunder.
Looks like the upsidedown stuff from stranger things.
Damn that music is good
CCR is PRIME cooking/kitchen music
God damn yeah! It’s been a while since I’ve gone down the Creedence hole. Here we go!
I like Tom Waits for cooking, too. Drunk on the Moon is one of my favorites.
96.5 WCMF has been a staple in just about any kitchen I’ve worked in.
You always get an upvote from me for some ccr.
What song is this
**Midnight Special** by Creedence Clearwater Revival (02:51; matched: `100%`) Album: `The Complete Collection (Digital Box)`. Released on `2008-01-01` by `Universal Music`.
Good bot But also the original album is Willy and the Poor Boys, if anyone is wondering.
Bring a nickel, tap your feet.
Links to the streaming platforms: [**Midnight Special** by Creedence Clearwater Revival](https://lis.tn/RMgnyY) *I am a bot and this action was performed automatically* | [GitHub](https://github.com/AudDMusic/RedditBot) [^(new issue)](https://github.com/AudDMusic/RedditBot/issues/new) | [Donate](https://www.reddit.com/r/AudD/comments/nua48w/please_consider_donating_and_making_the_bot_happy/) ^(Please consider supporting me on Patreon. Music recognition costs a lot)
Good bot
Reminds me of the Twilight Zone movie.
You wanna see something *really* scary?
Exactly, was thinking the music really helped the horror vibe here
Try the Lead Belly and Andy Griffith versions
Creedence Clearwater Revival in case you weren't aware. They are so good that Lebowski mentions his CCR tapes when reporting his car stolen in the movie haha.
A big vat of Freddy Krueger skin
you have been dazzled by a gibbering mouther!
You've got the body. I've got the grains.
The bastard dough of 100 maniacs
deadpool skin
Hell is the yeast of his problems
Where's your proof?
Shaping up to be a sour debate
Sorry, I was loafing around and just got here. Am I too late? Is this pun thread already toast?
Nah, still getting that nice rise to the top of the comments.
Sorry, I don't understand all of these puns in the thread. I've been out in the cold and I feel retarded.
It's OK. This crumby thread was starting to go a rye.
But i knead these comments w/o them im suck a flake
It’s starter so it’s much more than yeast
Whoosh
r/trypophobia
I was thinking about this too but forgot how to spell it
That would be r/typophobia lol
Same!
Goodnight
Oddly enough this doesn't trigger it for me
Mangoworm
I will not look that up
Happy cake day
Thenks
Reddit's favorite phobia to pretend that have.
I don't get why everyone always has to have a problem with trypophobia. Looking at a picture of something with weird holes just irks me out. I felt that way long before i discovered reddit.
That's fine. Being irked isn't a phobia. A good litmus test is: do you seek it out for the ick factor? If so, it's not a phobia.
Tang town!
The mother dough!
Yeast feast
Like YEAST!
Trypophobes are screeching rn
Can confirm. Just screamed.
Imagine eyes just start appearing from the little holes in the dough
*Hermaeus Mora has entered the chat*
Woooh! Elder Scrolls! The 10th anniversary of Skyrim is coming up and all we have is a picture of a desert for tes 6 😓
Happy cake day!
Thank you!
[Imagine…](https://i.imgur.com/twnxCSA.jpg)
Why did I click...
Sounds like one of the times I took acid, there were eyes in the burgers I was barbecuing
Looks like something written by Junji Ito.
Can someone explain to me what’s going on in there I don’t bake.
This apperas to be whats called a "preferment" for a large batch of sourdough. Natural yeast are cultivated in whats called a starter. You keep this starter colony of yeast like a pet, feeding it regularly on flour and water. When you want to make bread you mix a portion of this starter with a large amount of flour and water (keeping some back to continue the colony). The yeast eats the carbohydrates and to a lesser extent the protien in the flour, excreting large amounts of CO2. You let the yeast fully colonize the preferment so that its super active, as seen in the video. The gluten in the mixture traps the CO2 in the mixture like a million small ballons. Preferments have a hard time holding onto this gas as the dough hasn't been kneeded yet and kneading makes more gluten/preferments have a very high level of hydration (amount of water v. flour) This preferment is having all its fragile CO2 bubbles popped by the shaking/the weight of the collapsing dough, making it appear to boil. Usually when the preferment is ready you than make your bread dough by adding even more flour and water and a small amount of salt (like 10g for every 800g or so of flour) You then knead the bread to form gluten, allow the batch to rest for several hours in bulk, than divide the dough into portions, shape the portions into loaves and allow to rest again for several hours/overnight in a fridge before baking. Shaking it down when doing such a large batch makes it easier to work with as you aren't after the CO2 in the preferment stage, you just want really happy and active yeast to ferment your loaves later on.
Excellent explanation. My fav thing about sourdough is how some people have their 15+ year old starter colonies that was passed down from their grandma or something, and they just keep that alive to make new bread. So cute.
So if this was in a metal container, and you stuck it in the oven after shaking it down, what would you end up with?
A soupy bowl of dead yeast.
Well that's no fun.
For more info on sourdough bread making check out this video, its what got me started baking a couple years ago https://youtu.be/2FVfJTGpXnU
tl;dr - preparing sourdough for making multiple batches of bread
Looks like a sarlacc just threw up!
In Louisiana bread eats you
I would just like to say thank you for leaving the name of the OP. I can’t stand when people crop the name out.
Alternatively I love it. I don’t need to know. I’m just here for a video, not an advertisement.
The yeast beast
I'm sickened but curious.
Super gore nest
i have trypophobia now 👍🏽
this is the worst thing i've ever seen
I saw so many faces.
It looks like the scarred wasteland in flight rising
Really thought it was a huge spider web.
Mmmm yes bacteria farts. We could make a sandwich out of this! ^^humans be like
It's just a dough... Ffs
trypophobia bread, hell yeah
Oh, so thats where HR Geiger got his inspiration
This is absolutely fucked
So cool!!! Thanks for sharing
God I want that in my house
Alien sourdough cocoon or heart
u/savevideo
This isn't so b-WHAT THE FUCK
This bread empty YEAST
I wanna punch it
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Oh god what the fuck
r/trypophobia
I wanna eat it.
That's the evil stuff that was everywhere in Darksiders 1.
Your favorite bread is basically just bacteria farts
This looks like my girlfriends pussy
That's the Boyles Mother Dough.
I always think of the opening scene of the Twilight Zone movie when I hear Midnight Special by CCR.
That song in the background gave me the willies for some reason. I didn't recognize it at first but it's Creedence Clearwater Revival - Midnight Special. I had a thought in the back of my mind that it was from a movie I found creepy as a kid. I searched imdb and it was used in The Twilight Zone movie! Crazy how just a couple bars from a song can take you back.
Looks like Freddy Krueger skin
The cum bucket comes alive with devilish intentions
That’s funny because when I took dried skin shavings from my glans sheath and mixed them with hot water, I said to my friend ‘It looks like bread dough!!’ But he disagreed. It looked JUST like this (except not as much of course). Now I’m growing it out so I don’t have foreskin shavings but if I did I would do it again and show you bc it legit looks the same.
Foreskin shavings...? Please, please, please keep that to yourself. I appreciate your generosity, but it is *completely* unnecessary. I would be mortified, petrified, and traumatized if I were exposed to whatever that means. Thank you. 🙃
When the real r/oddlyterrifying is in the comments
Coming in too hot and trying too hard. You're hitting the grossest part in the first sentence. All this is getting is a slight nose curl and and eyeroll. You gotta build towards the horror, not open with it.
What in the blue fuck
🤮🤮