Bready

Pretty standard no-knead recipe. This time though I replaced half the water with Erdinger alcohol free beer and rubbed some butter into the flour for a softer crust.

Crossposted from https://slrpnk.net/post/36226624

This was my time baking baguettes. Loaves on the left were the first, while the right being the final. You can see as the batches went on they came out better. I baked them 2 at a time on my pizza stone.

680g water (100f/37.5c or below)
10g granulated yeast
17-25g kosher salt
910g all purpose flour

I added 20g of vital wheat gluten to up the protein of the bread.

I formed 225g of dough into my loaves. Oven was heated to 450° f (I guess that is ~230c) and let the pizza stone heat for 20 minutes at temp. My two formed loaves rested during the heating. I placed a sheet of parchment paper on my pizza peel. Then the loaves on the paper, I slashed them, and wet the surface with water (initially I used a silicone basting brush, but switched to a spray bottle after the second batch).

After their 20 minute rest the loaves went into the oven for 25 minutes, after 10 minutes I pulled out the parchment paper. While this batch was baking I started getting the next ready.

I also add a small saucepan of water to the oven to add humidity.

We ate them with a buffalo ranch white bean dip i made for game. My son does not like beans, so he ate two loaves like bread sticks.

Now I am trying to find some good baguette pans so I can do this more easily. I am also going to try a softer bread today to make sandwich rolls.

The recipe that I followed: https://tastesbetterfromscratch.com/focaccia/

I followed it pretty much to the letter, except I diiid add thyme as well as rosemary at the last step.

I make these in my old GE Spectra electric oven. It's worth about $300 these days. I just don't feel like you need one of those expensive Ooni ovens.

Not a recent bake, but I'm quite proud of this loaf! Challah is one of the most fun breads to make imo, I love the shaping process and the results when I have French toast for breakfast 😋

As-baked, riff on a Ken Forkish recipe.

20% chopped apricot, soaked in Earl Grey tea, and drained (reserving liquid,) 15% lightly toasted chopped pecans. Set aside

70% bread flour, 20% whole wheat, 10% dark rye, 78% H2O (half the water is soaking liquid from the apricots). Mix to shaggy dough, then autolyze for 30 minutes,

2.4% NaCl, 0.7% instant yeast. Pinch and fold to combine. Rest 15 minutes or so to let the dough relax.

Fold in reserved apricots and pecans.

Overnight cold bulk ferment with one fold before bed.

Shape and counter proof 75 minutes.

Preheat oven, Dutch oven, and 2 burner skillet to 230

Boule in Dutch oven, batards on a sheet pan on skillet in oven. Turn oven down to 215 for 25 minutes.

Rotate batards, remove lid from Dutch oven.

Batards done after 55 minutes total, boule to more like 70 minutes total.

En guete!

Still doing the Baking with Jack Sourdough Loaf. Keeps coming out better each time!

I've had a hankering for a reuben sando for awhile and corned beef is on sale for St. Paddy's, so I tried my hand at marbled rye. I'd say mission success. The outside layer was a little too thin and tore in a small spot during the second proof, and it wasn't as dark as it should be because the cocoa powder poofed out and into my electrical socket, but that doesn't detract from the taste.

I'll be making this loaf again in the future.

Used Bake with Jack's recipe for basic sourdough. https://www.bakewithjack.co.uk/blog-1/2018/7/5/sourdough-loaf-for-beginners

The Boule did not get as much spring as I would like. Used the bake from cold oven method in the dutch oven for the boule. Baked at 455F for 40 minutes and then uncovered for 15 minutes.

The Batard was much better. Followed the standard directions baked for 15 minutes at 455F then 15 more at 375F. I would have gone longer but this loaf is for a family dinner and not everyone may like the darker crusts.

I made bread for a few weeks, but the bread never rose properly. It was always rather flat and dense, and while tasting good, never really hit that spot. Today, I pulled the first really fluffy bread out of the oven and it turned out great. Really happy with it.

Honestly? Not my finest work. But still pretty tasty. I see other pizzas here and I'm all about pushing the envelope, so here we go.

The choc and sugar start to char way before the dough does, so even though it's fully cooked, it's not as done as I would like. I pre-cooked the dough in the oven for about 5 mins before putting the sauce on, but I guess that wasn't long enough. Maybe 10 next time. Also I could just put on extra sauce. Of course you have to eat a piece when it's right out of the oven, but this pie actually shines out of the fridge, once the chocolate forms a nice hard shell.

so.... even though it's not perfect....... it's perfect. it rly is.

you can see this was actually a while ago, i still had some leftover regular pizza!

finished off the dinner roll dough that's been chilling in the fridge since last week. dipped in egg wash, rolled in topping, 1hr rise, careful egg brush, added sliced garlic, baked at 350F for 25 mins.

For some reason they decided to rise straight up instead of outward. maybe i wasnt careful enough with the egg brush? whatever, Tall buns are still tasty!

i only used 1 egg for the egg wash but i still have more, and its like over a week old now. guess i gotta make more

• Standard white sandwich loaf
• Do the dough in two halves, replacing 10% of the flour in one half with unsweetened cocoa powder
• Let proof
• Instead of punching down, roll out flat
• Lay one on top of the other and roll up
• Leave to finish proofing and then bake

The flavour is detectable but subtle. It still works perfectly as white bread, it just looks fun and has a bit more depth to it if you have it without any strong-tasting toppings

Here I was, contentedly living my life not making fucking bread, and y'all had to come along and tempt me with delicious rolls n shit. So now I've made a big fucking loaf of white bread and it's goddamn delicious and all I can think about is making more motherfucking bread.

I blame all of you.

Loaf:

Crumb:

This is a very soft loaf. Usually they come out a little denser. I am playing with the baking time to soften the bottom crust and this soft crumb is a delightful surprise.

Recipe:

300 grams bread flour

150 grams wheat flour

15 grams yeast

30 grams salt

25 grams diastatic malt powder (optional)

Toasted sesame seeds to top (optional)

1.5 cups water (78% hydration? First time paying attention to that percentage to be honest.)

I made the dough yesterday afternoon and put it in the fridge overnight. (I actually made a double batch so another loaf is fermenting further.)

Took it out at 9am, at noon I shaped it and put it in the oven with the light on to rise. At 3pm I took it out and preheated the oven to 450 with a cast iron loaf pan in to heat.

Then I put the seeds on, transferred from a normal loaf pan with parchment paper to the heated pan and scored the loaf.

Baked for 26 minutes with the lid on the 5 more with the lid off.

I make a loaf every two days for the family. Nothing fancy. Just some sourdough.

Tried this recipe. A bit too sweet but really good.

Yes, I'm the reason Pizza Hut and Papa John's are closing locations. It was supposed to be round but I'm happy how it grabbed the baking stone and stretched a bit when pulling the peel back.

https://www.kingarthurbaking.com/recipes/sourdough-discard-pizza-crust-recipe

cross-posted from: https://feddit.org/post/26325983

Sie haben viel besser geklappt, als ich gedacht hatte.

Sauerteig und Industriehefe, Weizenmehl. Riechen schon mal gut.

Petits pains, je ne sais pas comment ils s'appellent. Farine de blé, un peu selon recette un peu improvisé. 60% hydration.