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Thread of bread by Andrew Zimmern - Fri, 06 Jan 2017 11:02:09 EST ID:EixThJsN No.150603 Ignore Report Quick Reply
File: 1483718529193.jpg -(40360B / 39.41KB, 460x225) Thumbnail displayed, click image for full size. 40360
Lets talk about bread, what is your favorite bread? What's your staple bread? Dessert bread? Bread or dead, the gluten intolerant will be shot on sight.

As for me I always have a loaf of potato bread, and my favorite is molasses bread
>>
Vincent la Chapelle - Fri, 06 Jan 2017 13:05:01 EST ID:j0OxSFFh No.150605 Ignore Report Quick Reply
>>150603
I rarely eat bread but when I do, it's artisan bread produced at a local bakery.

Actually only when I visit my mother. Oh and sometimes brioche or sourdough, but even those are better from one of the billion artisan bakeries within walking distance of her house. I mean seriously. Sourdough fruitbread is amazing but there's a guy who does a variety of breads who got a german master baker to cover for him when he went on holiday. He found the guy had bought vanilla extract instead of pods and was like "You're fired, get the fuck out my sight".
>>
James MacInnis - Fri, 06 Jan 2017 17:34:42 EST ID:/ucM9D/p No.150606 Ignore Report Quick Reply
super grainy and/or dark breads. don't have bread very often but that's what I prefer
>>
Schepperschop - Fri, 06 Jan 2017 18:12:52 EST ID:ureAUTAT No.150607 Ignore Report Quick Reply
I heared most western bread contains powdered hair from chinese people.
>>
Marc Summers - Fri, 06 Jan 2017 19:52:27 EST ID:yxvlvpiY No.150608 Ignore Report Quick Reply
Lots of breads good.
Pumpernickel
German Dark Wheat
Sourdough
Rye

But more than all else, homemade bread is the best.
>>
Keith Floyd - Sat, 07 Jan 2017 01:37:29 EST ID:Lvlq2m3I No.150613 Ignore Report Quick Reply
>>150608
Fresh bread is where its fucking at my man. SLAYER. Nothing really beats it when its still hot and doughy. Kind of king of the bread world if you ask me. Now if there was only a way to keep it like that for more than a day or so.
>>
Alexis Soyer - Sat, 07 Jan 2017 19:45:58 EST ID:HIg85DCE No.150617 Ignore Report Quick Reply
1483836358997.jpg -(285407B / 278.72KB, 1024x683) Thumbnail displayed, click image for full size.
i love bread that has stuff baked inside it. piroshki, pasties, calzones, stromboli, curry pan, etc.
>>
Carme Ruscalleda - Sat, 07 Jan 2017 22:07:21 EST ID:aKtPFA6a No.150618 Ignore Report Quick Reply
breadmaking at home is tough. the dough needs to be just right. I've had good luck making a nice crust with steam while baking.
>>
Wylie Dufresne - Sat, 07 Jan 2017 22:44:31 EST ID:a2yzDbbH No.150620 Ignore Report Quick Reply
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>>150617

bread with stuff inside it is the peak of human cookery. It's impossible to improve upon but there's still infinite possible variations on the basic bread with stuff inside it formula. When you think about it, most of what we eat is bread with stuff inside it.
>>
Joseph Favre - Sat, 07 Jan 2017 23:58:38 EST ID:/as130Hg No.150621 Ignore Report Quick Reply
>>150617
a brewery near my place does "reuben rollups" where they take corned beef, swiss, and kraut, and roll it up in fresh rye dough then bake it

it's fucking amazing
>>
Elizabeth Falkner - Sun, 08 Jan 2017 00:47:05 EST ID:G2TuLd4E No.150624 Ignore Report Quick Reply
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>>150620

>Hot Pockets
>>
Gaston Lenôtre - Sun, 08 Jan 2017 12:27:38 EST ID:PrhAxz3a No.150630 Ignore Report Quick Reply
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>>150620
the problem with this is how do you brown the insides, unless you add a process. see in canada we have this shitty bar called boston pizza and they make this burger
>pic related
and it sucks because the meat is not grilled I don't think. anyway it's soggy and gross. I like food wrapped in bread but it needs to be good
>>
Martín Berasategui - Sun, 08 Jan 2017 16:57:30 EST ID:j0OxSFFh No.150637 Ignore Report Quick Reply
>>150630
I got really drunk and ate one. It wasn't awful but then I couldn't stand up straight so it probably was.
>>
Toshiro Kandagawa - Sun, 08 Jan 2017 22:37:02 EST ID:PrhAxz3a No.150639 Ignore Report Quick Reply
>>150637
I think it has potential but the meat to bread ratio is pretty high. and it's not very good meat either.

i don't really go to bps anymore though, prices suck compared to all these modern pubs around
>>
Alton Brown - Tue, 10 Jan 2017 07:48:17 EST ID:9kvbtqFQ No.150650 Ignore Report Quick Reply
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The only bread I really fuck with is 100% whole wheat.

Pros:
High in fiber
Low in carbs
Delicious
Pairs well with peanut butter
It's not white bread

Cons:
None
>>
Alain Senderens - Tue, 10 Jan 2017 17:12:49 EST ID:Lvlq2m3I No.150653 Ignore Report Quick Reply
>>150620
I guess the hot pocket is sort of evolution of a lot of human ideas. I mean really think about it.
>man had basic sandwhiches for years and years but they where sloppy things would get everywhere.
>If only there was a sandwich that could hold things without them spilling everywhere
>yes but could it be hot?
>perhaps
>after much lab development
>science has come to the perfect shape, the perfect hotness, its a pocket that holds your sandwhich.
Hot pockets have stepped boldly forward to where they've evolved way past bread. I bet 100s of years from now there'll be people focusing on the science on how these glorious bastards came up with it.
>>
Pierre Cubat - Tue, 10 Jan 2017 17:30:08 EST ID:4pNjDB5S No.150654 Ignore Report Quick Reply
>>150653
>Hot pockets have stepped boldly forward to where they've evolved way past bread. I bet 100s of years from now there'll be people focusing on the science on how these glorious bastards came up with it.
Now they just have to find a way to make them taste good
>>
Bobby Flay - Tue, 10 Jan 2017 21:04:22 EST ID:T8Bq2vvF No.150663 Ignore Report Quick Reply
>>150650
>cons
dries out faster
is not a baguette
ftfy
>>
Marc Veyrat - Thu, 12 Jan 2017 22:28:02 EST ID:gwccFEMl No.150693 Ignore Report Quick Reply
>>150654
lol this. so more like:

>If only there was a sandwich that could hold things without them spilling everywhere
>you mean like a pasty? or a calzone? or a kebab? or a burrito?
>yes! except punishingly disgusting, in order to test the limits of marketing in this blandly consumerist society
>after much lab development
>science has come to a similar shape, but molten hot on the outside while ice cold on the inside, its a cardboard pocket that holds dogshit.
>>
Claude Troisgros - Thu, 12 Jan 2017 23:36:39 EST ID:CXKgD5CX No.150695 Ignore Report Quick Reply
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>>150693
My thoughts exactly
>>
Pierre Wynants - Fri, 13 Jan 2017 11:32:44 EST ID:4ctAStRv No.150701 Ignore Report Quick Reply
>>150650
PROS
>I can feel good about 100% whole wheat, because marketing
CONS
It isn't just bread
>Ethoxylated Mono- and Diglycerides
>Monoglycerides
>Mono- and Diglycerides
>Distilled Monoglycerides
>Sodium Stearoyl Lactylate
>Calcium Stearoyl Lactylate
>Calcium Peroxide
>Calcium Iodate
>"Enzymes"
>Soybean Oil
>Monocalcium Phosphate
>Ammonium Sulfate
>Sodium Citrate
>Natamycin
>>
Cat Cora - Fri, 13 Jan 2017 19:18:51 EST ID:3KARta0B No.150707 Ignore Report Quick Reply
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>>150701
>God I hate all these weird lab chemicals in our food.
My go to.
>>
Duff Goldman - Sun, 15 Jan 2017 11:20:46 EST ID:OuDD8Shy No.150727 Ignore Report Quick Reply
>>150701
You are correct. Whole grain is good. Whole wheat is almost as bad for you as white bread.

http://lmgtfy.com/?q=whole+grain+vs+whole+wheat
>>
Curtis Stone - Tue, 17 Jan 2017 12:54:34 EST ID:j0OxSFFh No.150750 Ignore Report Quick Reply
>>150693
Pasties are awesome. Burritos can be pretty good and kebabs are amazing if you get them in Germany or somewhere close by tender marinaded lamb on a fresh ciabbatta rather than some squirrel and turkey that's been grilling in elephant leg form for a week finally shaved out it's misery and put into a soggy pitta). A calzone is just a pizza folded in half, fuck you if you don't like pizza. I pity you.

However that guy was making a dumb post. Those things exist and none of them are bread like bread. Except Calzone.
>>
Madame Mérigot - Tue, 17 Jan 2017 13:59:28 EST ID:5+mGt74m No.150751 Ignore Report Quick Reply
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>>150750
>Burritos can be pretty good
Pretty good? Pretty good? Motherfucker, burritos are the apex of foodstuffs and the final form of the sandwich.
>>
Troisgros family - Tue, 17 Jan 2017 21:19:08 EST ID:lsr6WfYM No.150757 Ignore Report Quick Reply
>>150751
kebab>burrito
>>
Pierre Wynants - Wed, 18 Jan 2017 04:22:01 EST ID:eb4ToBt3 No.150761 Ignore Report Quick Reply
>>150707
>Organic bread
>still has no crust and looks like regular plastic toast bread
If you really want to act all hip and organic, why'd you not buy artisan bread from a local bakery?
>>
Pierre Wynants - Wed, 18 Jan 2017 04:24:37 EST ID:eb4ToBt3 No.150762 Ignore Report Quick Reply
>>150761
also,
>bread thread
>FUCKING HOT POCKETS
>everything ITT comes in a plastic bag
fucking America. yall deserve trump.
>>
Marcelo Zana - Wed, 18 Jan 2017 11:51:35 EST ID:CXKgD5CX No.150767 Ignore Report Quick Reply
>>150762
>Is on /nom/
>Surprised at garbage foods choices
I wonder how you'd react to a Kool Aid chicken thread
>>
Michel Roux - Wed, 18 Jan 2017 13:56:02 EST ID:WbDaiiwH No.150772 Ignore Report Quick Reply
>>150767
This thread still has potential as a kebab vs burrito thread
>>
Urbain Dubois - Wed, 18 Jan 2017 17:49:39 EST ID:WR0MOemZ No.150773 Ignore Report Quick Reply
I just bake my own bread every week. It's not hard and I know what is going into it. People be lazy, yo. You ever make a decent meal for yourself? then you can spend time making a loaf of bread or two. Plus it makes the whole apartment block smell amazing. I got laid once by giving this chick some fresh made foccacia bread. I mean that alone didn't do it but it got my foot in the door and got us talking. Bitches love bread.
>>
Chuck Hughes - Wed, 18 Jan 2017 19:26:12 EST ID:Nw0w4BGd No.150774 Ignore Report Quick Reply
>>150773
Do you use a preferment? I've always had issues getting good texture
>>
Pierre Wynants - Wed, 18 Jan 2017 20:01:21 EST ID:CXKgD5CX No.150775 Ignore Report Quick Reply
>>150773
I cook most of my own food, mostly from scratch, or as scratch as is reasonable, but it's very rare that I actually have it in me to make bread. It's an all day pain-in-the-ass of kneading and dusting with flour and resting and kneading again and resting and kneading and dusting and on and on and on. I often think it would be a different story if I had a stand mixer, but I'd really rather just buy an artisan loaf from the store
>>
Michel Bras - Thu, 19 Jan 2017 13:32:44 EST ID:8eaqa6FP No.150779 Ignore Report Quick Reply
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>>150775
what, are you kidding? since when is "dusting" even necessary, really. nevermind more than once

put water, yeast, flour and sugar in a bowl. mix it together, knead it for 10-15 minutes and leave it to prove

fuck off, come back 3 hours later

knead it again, put it in the contain itll be baked in, leave it another hour

come back, jam it in the oven

most of the time that goes into making bread isnt even hands on, its like...zero effort, just a bit of commitment. Honestly its absurdly easy, its just like going outside, in the sense that to apathetic people it seems like some sort of colossal endavour..then you actually do it and its like "fuck this is great, why am i not doing this more often"
>>
Michel Bras - Thu, 19 Jan 2017 13:34:03 EST ID:8eaqa6FP No.150780 Ignore Report Quick Reply
>>150779
erh i mean salt haha. sugar is optional
>>
Jean-Baptiste Troisgros - Thu, 19 Jan 2017 14:10:24 EST ID:dl2xALYj No.150781 Ignore Report Quick Reply
>>150779
>since when is "dusting" even necessary, really
During the kneading process, unless you like trying to scrape bread dough off your counter top.

>Honestly its absurdly easy
I didn't say it was hard, just a colossal pain in the ass, which it is.
>>
Michel Bras - Thu, 19 Jan 2017 15:58:33 EST ID:8eaqa6FP No.150784 Ignore Report Quick Reply
>>150781
this is about the consistency of the dough, if you mix it right theres no need at all for excess flour. Unless we're talking brioche but who exactly makes brioche for the hell of it. also, olive oil. again, not that its needed if you get your ratios right.

so youre trying to assert a difference between "easy" and "effortless"? i think youll find we're juggling synonyms.
>>
Jean-Georges Vongerichten - Thu, 19 Jan 2017 16:49:11 EST ID:os5JqPEb No.150785 Ignore Report Quick Reply
>>150784
>this is about the consistency of the dough, if you mix it right theres no need at all for excess flour
I've heard this from people before, I have had no success in replicating it. Not saying it's wrong, just not as trivial as its made out to be

>so youre trying to assert a difference between "easy" and "effortless"?
I'm saying something can be easy to do but still be a pain in the ass, there is a distinction to be made. Kneading dough by hand is mindlessly easy, but it is a pain in the ass having to stand there folding and pressing and folding and pressing and christ help you if the consistency of the dough isn't perfect. It's finicky and laborious. Something like, I dunno, a pork chop or a pasta sauce is easy to make and not really a pain in the ass at all, just timing and heat control
>>
Joseph Favre - Thu, 19 Jan 2017 19:13:30 EST ID:8eaqa6FP No.150787 Ignore Report Quick Reply
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>>150785
well if you ever had the interest to stick with it, practice makes perfect. generally its pretty easy to overestimate how much water you need. I can say this from experience since while you are mixing the water in, it can appear drier than it is simply because the moisture has not yet been fully mixed in and incorporated throughout by kneading. I used to do this with my pastry too, before i got in the habit of kneading just a tiny bit before the point where i think i ought to add a bit more moisture

but also one of these things is a godsend, mines pretty similar except the smaller "straight" edge is actually properly straight. So long as you have a smooth surface it can make short work any kinda sloppy doughs or dough currently in a state of disarray because of eggs or water being incorporated into it

theyre cheap as hell
>>
Jamie Oliver - Thu, 19 Jan 2017 20:10:27 EST ID:CXKgD5CX No.150789 Ignore Report Quick Reply
>>150787
Those are some good pro-tips, thanks! Maybe I'll give spent-grain bread another go on my next brew day
>>
Michael Chiarello - Thu, 19 Jan 2017 20:29:06 EST ID:5hdhtxyo No.150790 Ignore Report Quick Reply
>>150787
TELL. ME. ABOUT. PREFERMENTS
>>
Joseph Favre - Fri, 20 Jan 2017 09:49:37 EST ID:8eaqa6FP No.150792 Ignore Report Quick Reply
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>>150790
i honestly havent heard that phrase used before. are you talking about when you make a "starter" by mixing yeast with just enough warmed milk/water to submerse it, with a few tablespoons of flour and a nip of sugar? in order to get the yeast activated and give it a head-start, and to also check whether your fresh yes (or otherwise) is, in actual fact, still fresh and active?

because if so, it smells amazing and speeds up the breadmaking process and its a nice way to get your yeast going and to check whether it still "works", but other than that...it isnt exactly needed.

>>150789
a "brew day"? do you work in some sort of distillery? if you have access to fresh yeast or yeast-like substance that sounds amazing. As an enthused baker id like to experiment with this sort of thing. Even fresh yeast is hard to acquire around here and i usually need to sweet-talk the workers in the bakery section at a nearby supermarket...which has varying success since they arent really supposed to

always try to add "not enough" water when youre initially mixing it into the flour just before kneading, you can always add a bit more moisture and some viscosity by cracking an egg or some butter into the thing. My favorite and most obedient blend of flour to work with is about 4/5 strong white and 1/5 rye
>>
Chaz Fable - Fri, 20 Jan 2017 10:45:16 EST ID:Xij02Hjz No.150793 Ignore Report Quick Reply
>>150792
You may know it by the name "poolish". There's another name for it too that's made drier. Similar to a sourdough starter but it's not sour and usually done one day in advance. There's a guy making no knead bread.on YouTube that makes it look great and easy. Makes the dough the night before with little yeast, never punches it down just reforms it for the secondary proof

I think I just need practice. To contribute to the thread, I'd say learn pizza dough first. It's super forgiving and gives you the opportunity to get a feel for dough
>>
Jules Gouffé - Fri, 20 Jan 2017 11:57:59 EST ID:os5JqPEb No.150795 Ignore Report Quick Reply
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>>150792
>a "brew day"? do you work in some sort of distillery?
Nah, I just homebrew a lot of beer. You may have seen me post my brewing rig on here before. My roommate does work at a microbrewery though, so fresh yeast is always an option.

Speaking if which, instead of asking bakers for yeast, find a local microbrewery and ask them. Brewers almost always have huge amounts of slurry around that they'll more than likely be happy to just give you. You might even be able to get them to top-crop some fresh from the fermenter.
>>
Bernard Loiseau - Sat, 11 Mar 2017 17:16:52 EST ID:8eaqa6FP No.151347 Ignore Report Quick Reply
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thisll have to count, i mean it is bread dough of a sort...very soft plain flour with minimal kneading, and cream cheese and butter to give it some tenderness. Whipped up some frangipane, froze and then grated it so it wouldnt lose its shape right away, and then filled the thing up, plaited it and baked.

kinda meant to scatter more roast almond over it before icing, but i forgot


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