LevainAvatar
164996
2984
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Multi-grain
French baguette
More baguettes
Custom Epi baguette piece
A lame 6 months vs brand new
Coworker scoring country boules
Another shot of country boules
Mill dressing (resurfacing the mill stones)
Tool used to dress. Basically a mini jackhammer with this as the tip
Rank of bread, about 1/5 of what i do on a slow night
*getting artsy* Bread inside bread inside bread inside bread inside bread
Croissants
More baguettes
Baguettes cause there just so pretty
Baguettes for days
Crumb shot
I was thinking of doing a "day in the life of a professional bread baker" post. Anyone interested?
lookingforapurpose
Everything looks burnt.
fnhngest
its so fucking cute how excited you are about your craft. cheers mate, wish you all the best.
sometimesiliketocook
I have a question! Please dm me!!
Broken08
All your bread appears overcooked...
LevainAvatar
Trust me, it's better baked dark. Millard reactions for days
Pawnderlust
Is the custom flower burnt or supposed to look like that
LevainAvatar
Air bubble top right, bottom pettle is a bit dark
Kennytarmac
Thought #5 was a woman’s legs sticking up and was expecting some sort of yeast joke. YOU HAVE RUINED ME IMGUR!!!
F242
Same here,my thoughts they were his cat in stockings, Lol!????
ProcrastinatorMasturnater
Do you use instant yeast or live culture doughs? Curious cause of documentary I saw on netflix
LevainAvatar
Most are sourdough cultured. Others are fresh yeast preferments
Hornchief
These all look good but I’ll still stick to my favorite...
LevainAvatar
I have actually tried to figure out how to make bread in a can. I'm just worried it would explode. I have made sous vide bread before though
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StunnedGoofy
MmmCookiePoops
Not gonna lie, baguettes were the highlights of my nights especially if I got to stay on the deck oven that night. Gorgeous bake man!
filthyoldmanwhore
@op what's with the first and second picture? I'm and ex-baker myself and I recognize burnt out bread.
frostybox
aren't french baguette supposed to be soft and fluffy inside? That one looks like a ciabatta
LevainAvatar
Well baked bread. Think about it like getting a good sear on a steak, lots of caramelization= lots of flavor
clairemarie91
Baguette outta town! This is amazing!!
ArcherShoutingLana
French here. It looks really good!
kirpip
seems to me that most comments are made by people who know only toast or "wonder bread"? these breads are all perfect. +1
MrJBK99
Mmmm..... carbs.....
KingZullu
StephanieWasTheTrueVillainOfLazyTown
me irl
LevainAvatar
Healthy, proper carbs. This is that real, long ferment, sourdough bread. Done right
Imortaldraco
My Fitbit does not have a place to put proper carbs:(
Hellshero1970
I'll say...the first one is burnt
LevainAvatar
Bien cuit* well baked and loads of flavor
Hellshero1970
French breads the best bread I've ever tasted without doubt. Been to France half a dozen times and the breads amazing
Gav294
*BAGUETTES*
4528bing
I am interested in the oven
LTCirabisi
get out of here peeta.
paininallthediodesdownmyleftside
A master baker?
LevainAvatar
Not certified but still a pro
665NeighborOfTheBeast
Flour, water, yeast and salt. That's it.
SerialChillinSpree
Air control
teflonhybrid
Don't know where you're from, but as the Frenchman I am noticing all the French named bread you made 1/2
LevainAvatar
American but a lot is French styled
teflonhybrid
It sure does look like pretty amazing fucking good and I wish younre my personal breadman for morning supplies. 2/2
baturro
That last photo...
SoooooOriginal
My bread often tastes like batter. I'm wondering if I need to use a stronger flour?
Taey0h
Yes, at least twice as strong
LevainAvatar
Tastes like batter? Does it taste like raw flour? You may need a touch more salt
SoooooOriginal
I usually use 2% salt, although I wonder if I got it wrong last time.
blahblahbushes
Mmmm... I just loaf bread.
LevainAvatar
Bread= life
igoslow
sure i’m a gluten for punishment
turtortoise
Hey! I actually used to mix doughs and bake for a french bakery, so this is all very familiar. Nice crumb! I enjoyed the job but I... 1/2
turtortoise
...couldn't handle sleeping during the day and not really seeing any sunlight for two years. Seeing your photos, I do miss it. 2/2
Wanderingmaniac
What's a lame
LevainAvatar
Jokes about scoring bread are lame
IsThereALimitForTheLenghtOfTheUsernameYesItsSixtyThreeCharacter
This joke is.
peeeopeepeee
U. U is a lame.
GoodEarthBetweenMyToes
The French pronunciation is identical to the English “lamb”.
asm80dfa8sdfj
Real English or British?
clk62
https://en.wikipedia.org/wiki/Lame_(kitchen_tool) + Lame is French for blade.
fnordy
My story ideas.
charlietrundlethegreat
Similar to Updog
MyPalmsSpaghettiKneesWeakArmsSpaghettiTheresVomitOnMySpaghetti
6 months
Nuggetti
An mp3 encoder, among a number of things.
HelloToe
I always thought it was funny that there's also an MP3 encoder called Blade.
MightBeFukingWithYou
Someone who thinks that baking bread can be a profession lmoa @OP
ImgursLibertarian
I don't even understand the logic of why a baker could NOT be labeled a profession.... Is it because they didn't go to a school cuz they can
MightBeFukingWithYou
Because someone working minimum or someone with Google can do it. If anyone can do it, it's not a (respectable) profession.
DecorativeCacti
Anyone can plumb a house. Doesn't mean just anyone should or just anyone is good at it.
Wanderingmaniac
Guys.... Guys.... Calm down. You're not paying attention to his username
Pooik
Hehe nice troll
Caabale
No. And no.
MightBeFukingWithYou
I've baked bread and have cooked in restaurant kitchens -- I love cooking. But I would never say that not everyone can learn it or that 1/
Rin007
Always love baking posts. What temperature would you suggest a home baker have in their oven when baking sourdough bread? I got 250C buuut..
cancerriddenlung
Check out my posts sometime
LevainAvatar
240-250c for lean (no fat/sugar), 220c for dense whole wheat or rye breads, 180-200c for sweet breads (challah/brioche)
Rin007
Thanks for the insigth.
LevainAvatar
In an American so I use a dumb temp system but we bake our baguettes at ~265c. But that's in a steam injected deck oven
Rin007
I try to emulate steam by either using a dutch oven and spraying water inside or a pizza stone and heavily spraying water.
Sinjai
Doesn't your bed get wet though?
LevainAvatar
My best method is a pizza stone and a huge metal bowl covering the loaf. Spray the bowl with water then spray again about 5-7m into the bake
LevainAvatar
Preheat both before baking. I use a squirt bottle, a 44x66cm baking stone and a (I think) 14-16qt stainless steel bowl
Tanstaaflmota
I’ve always heard to put ice cubes into a baking tray resting in the bottom of the oven that’s preheated, when the dough goes in so does ice
Tanstaaflmota
. . . But that’s mainly cause I don’t have a spray bottle, and OP is the professional here
WhiteTrashCPH
Hehehe, dutch oven...hehehehehehe
LevainAvatar
Hehehe
LevainAvatar
Hey, any baking questions message me or just comment here. Day in the life post will be around sometime soon hopefully!
DearDeadDeer
You use bread enzymes, or whatever it's called, in your bakes, right? I've considered getting some but wanna know if it's worth it...
1337panda
How hard is it to bake croissants
Talligan
It is incredibly hard to find real baked bread where I live (Ontario, Canada). This makes me jealous.
HighFunctioningSociopath221B
What's the best kind of bread for someone who is just learning how to bake bread?
Sebastian987654
Hey...was thinking opening a breadsmith franchise as I love old school bread but have no experience
sirbart
I was wondering if you had secrets about sourdough starters? I've tried a few times and failed, i was wondering if you ever made one?
Whatshallwedowiththedrunkensailor
No questions but as a Baker myself makes me happy :)
WorkerLurker
How often do you call people a Baguette?
drizzler
What's your go to method for sourdough? My starter is good but I haven't found a recipe that works for me yet.
OopsieDaiseys
my crust is always too hard. suggestions?
sneakypher
I hope that you watch the Great British Baking Show.
Aefinn
Do you guys make rye bread at all?
crlhmltn
Do it.
thatstrangenoise
How many cakes did Lex Luthor steal?
2020Gamer
Don't want this to come off as lazy, but what's the easiest and/or quickest thing to bake?
valiantaesir
Do classic croissants really take 2-3 days to make? (I heard it once, probably from the internet)
Leithreas
Tip for someone who wants to home back nutritious bread? Whole wheat sourdough or something? Need tips on making starter and baking!
AmbulanceAbuser
Not enough credit is given to what you do. This is amazing! Just imagine how good it smells
Platypuses
Yeah, one question: How the fuck do you not scarf down everything you make?!
fartyandbloated
Have you ever told someone this and they said they’re on Atkins like a vegan talking down to a butcher? Serious question.
HalloIamherenow
Can you bake those baguettes in a conventional oven and if so what's the recipe? I want to make and eat that.
TheYearOfTheAnteater
I love bread that was left in a bit too long and is scorched dark brown at the end as the result. Are the recipes classified?
nfjdoanfdsjfn
you ever learn to bake anything besides white bread?
Homophone
Do you have solar hands?
InnerCthulhuVoice
Yakitate japan!
dsvella
I look forward to you "day in the life of". Also if you have any tips for a home bread baker I would love to hear them.
horseguacamole
Should do a “day in the life.” I love those posts.
vtwinmax
I agree. We need a category on imgur!
DoctorNumberFour
Can we have some bread? Is that a valid question?
Spoonland
I got a chef diploma but bread is something I actually struggle with. Is bread something one can bake at home? No pro equip I mean
Tanstaaflmota
The best thing you’d need would be a pizza stone for your oven, helps get the heat up and improves oven spring. Other than that not really
Spoonland
Thanks! And what about oven temperature? Here max temp is like 230°C (445F)
weeniehutjunior69
How do you make French baguette??
charlietrundlethegreat
I tried to make a pizza and the dough rose to twice the initial size before baking and all but it hen I baked it until it slightly browned
charlietrundlethegreat
It was super hard like a hard biscuit. What might I have done wrong? I used tipo 00 flour and everything too. Thanks for your h lo :)
charlietrundlethegreat
Help* :)
EarlQuortington
I enjoy bread. Thank you for your service, friend!
blighterpoop
VERY INTERESTED!!!!
bakingPretzels
I bake pretzels (and other bread) but not even close to your skill. My bread knoting skills are weak
shibseki
What’s the proper way to make sourdough?
theboringconversationalist
Pls teach me how to get those massive gorgeous air pockets? Also, any sourdough tips? I'm struggling.
Balesofhay
I wanna make home made croissants. No idea where to start. Do I need to make a sponge or is this more a puff pastry dough?
dementedmidget
How do I make sourdough please?
kenmras
your opinion on https://www.theperfectloaf.com/ ?
onceawizardneveramuggleagain
Looking forward to that post.
kirstar
What is the perfect recipe for making fluffy whole wheat bread? I’ve tried several times, always comes out rock solid.
WhyCantIGetFriends
Ok legit I'm addicted to making croissants but haven't been succesful in making them. I manage to make them crispy but the middle is (1)
WhyCantIGetFriends
Always soft and basically combined into 1. I don't know what I did wrong - followed Chef John's recipe (also can't get a good shape)
Polaristars
Can you bake while being baked?
LevainAvatar
No one's stopping you
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MrMadsen
I.. that... i dont even...
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MrMadsen
I am a baker to... Never heard of Low Carb bread (Could be b/c i'm Austrian..) Healthier with whole wheat flour and so on yes, but not low
MrMadsen
carb... ^^
overworkeddad
We made chocolate chip cookies the other day and they turned out like little muffins. Why didn't the flatten?
cancerriddenlung
Too much flour or baking powder? Post the ingredients used
IamSquish
Not a pro. What kind of fat did you use? Shortening can cause this I like to use butter.
magulagie
can I make a proper baguette without a linen couche?
thatsjustcake
That crumb is incredible
Skico
What is your favorite thing to bake and why? What is your least favorite and why?
QuartzBlue
I miss bread so much! Became allergic to wheat. Still love to look though, and stories are always great!
johnmcdracula
Hi! I'm just about to finish baking school. Can you tell me how you get your baguette scoring like that please?
baxterforlife420101
I’d be the stay puff marshmallow man if I had your job. Bread/ raspberry jelly is my food chains.
andimnewintown
how do you get the crunchy crust? when i bake bread at home my crust never turns out like that
sometimesiliketocook
Seriously please dm me.
LosKarlos
Nice post! I recently started making my own sourdough bread. Still trying to figuring out how to increase the pore size. Any tips?
MrMadsen
Let it rest longer/better. Warm and Wet does the Magic
2444666668888888101010101010101010
Try pouring it stright into the dutch oven, and letting it sit for 5 hrs. dont knead, and make a slightly wetter dough than other breads.
NightFuryLee
Recipes! For baguettes and croissant I’m drooling here @OP you’re my only hope for truth!
Zoogly
I always have a hard time getting big bubbles in my baguettes. What do you think might be the problem?
whistlepop
Ever since I lived in a village in France famous for baguettes Ive wanted to open a bakery. Can I make a living just selling awesome bread?
hypoallergenicpuffin
Make a video on how to make bread this beautiful
UndulatingTerrain
What hydration % do you usually use? Depends on the flours of course. Advice on shaping a high hydration sourdough?
arrbos
I do 85% hydration and my tip for shaping high hydration sourdough is to keep your work surface damp and your hands wet. Way less sticky.
Suuuperfranky
Whats the best bread for subs/hoagies?
Eatswearlove
Any tips/advice for someone who's thinking of becoming a baker? Thanks :)
Beelsebooob
Any bread I bake always has a super tight grain - no nice big air bubbles. What am I fucking up?
IamSquish
I'm not a pro but I find if use less flour it seems to work better.
MrMadsen
Maybe too much flour and let it rest till it rises (Thats where most of the bubbles happen)
emyrking
2/2 passes the windowpane test but that is also quite wet. The steam from wetter stretchy doughs is what allows the bubbles to really open.
HelloToe
Wetter doughs tend to have bigger bubbles. Enriched doughs (made with a source of fat) usually don't.
emyrking
It all depends on how well kneaded or how wet or dry your dough is. For big air bubbles I think you need a really elastic dough which 1/2
kenmras
your opinion on https://www.theperfectloaf.com/ ?
Lyrakae
My grandma was a french baker and she taught me to reconise good bread but is that's me or the croissant are not home made?
Lyrakae
badfully most of french bakery dont make home made tbh...
amanditabonita
My house is always too cold to proof dough. Any suggestions?
jcknap
I always proof on top of the fridge. I'm usually using my oven for other things (cookies!)
theignatz
I used to put my dough in the oven with the light on to proof. A friend rigged up a styrofoam cooler with a lightbulb in it for heat.
toastthebadger
Not a professional baker, but you can use your oven to proof it. Preheat it to 200 and let it cool down until temp you want.
MrMadsen
If i have a dough that needs to rise i usually just fill a sink with hot tap water, lots of flour into a big enough bowl, put dough into 1/x
MrMadsen
the flour. Cover it with towls on top and then let it sit for... as long as the recipe says. 2/2
copingcabana
Is all of this gluten free, or do we have to pay for it?
cancerriddenlung
It?
copingcabana
the gluten
cancerriddenlung
Gluten should always be free and plentiful as nature intended
ThatKidWhoYoyos
What's the Lame used for? And did you bake the bread in bread in bread each time for each layer?
Tanstaaflmota
I’m not OP obvs, but a bread lame is a really sharp razor that cuts the top of the bread to make the ‘ear’, that open bit on the top
acamuru
purpose of that ?
LevainAvatar
Functional it's to create a weak point for the bread to expand in, hence better rising. Astectally it makes a nice pattern>
LevainAvatar
Good to identify breads and leaves the bakers mark on the bread. Also the dark edge is super tasty
SilverFish0
Cutting bread dulled it that much?
LevainAvatar
That's the handle that the razor is attached to. That's wear and tear after replacing the razor multiple times a night over a few month peri
IllegalDuckling
That's lame
BuffSummer
You're lame
manifestcrackers
Pengarr
Where is your bakery? Because I want to put this into my foodmouth.
UnfrostedPoptart
.
teerific
Based on their co-workers t-shirt they work at one of the Seven Stairs bakery locations in eastern Rhode Island
teerific
*stars instead of stairs
isuckatnames
How... how many mouths do you have?
Pengarr
As many as I need.
bippityboppityBACON
manifestcrackers
cheekybuttcheek
Ever make anchovy bread? I want some got dam anchovy bread
cancerriddenlung
Wait what? Why?
cheekybuttcheek
It's that slight hint of salty, put some garlic butter on that sumbitch and it's good. Italian family recipe.
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cheekybuttcheek
Can I come over for dinner?
cancerriddenlung
Extra salt in bread is kind of nasty. I tried it once. Salt on bread works (salted butter > unsalted butter...for spreading).
cheekybuttcheek
It's not so much to overpower, it's a little baked into the loaf of bread. Goes great with homemade gnocchis.
Pouldarn
How to tell if I am under or over kneading?
arrbos
If you're doing it by hand, I'm told it's very difficult to overknead.
lungx
When she yells you.
Tanstaaflmota
Windowpane test usually
GingerHunter
My friend wants to know what's a windowpane test.
jannemank
after kneading, take a bit of dough and start stretching it in 4 directions. Sit should stretch thin and evenly, light shining through
Tanstaaflmota
Specifically natural light usually because electric lights can be too harsh and have you think the gluten is developed when it’s not
SandwichKnight
How do you get the bread to rise so much? I try but it ends up with little bubbles and ends up to thick and dense.
arrbos
Part of it is the professional ovens with steam injectors. Very hard to replicate. You can get very close with a Dutch oven though.
theignatz
Ugh me too. I've just begun experimenting with wetter dough and more humidity in the oven. Too early to tell if it's working.
HelloToe
Wetter dough does help with hole size. Type of flour makes a difference as well. Like in Italy, soft wheat is what's mostly used, while...
HelloToe
most American wheat is hard wheat, making it hard to replicate Italian ciabatta and pizza dough recipes precisely.
HelloToe
I think humidity in the oven mainly affects the crust.