Bready

Good crumb.

Inside:

I used the five minute baguette recipe which another lemming pointed me towards during the week but quartered it and subbed with sourdough starter for some of the water, flour and all the yeast.

Left it to proof for about 13 hours instead of the 8-10 in the recipe.

It tastes savage with butter and strong cheddar. Savage.

I did a full batch of the normal recipe in the video but over-proofed it (long story but not deliberate). That came out more like Panini but was also delish.

Definitely will be doing again. It was a big hit with the fam.

Here's the recipe I (mostly) followed

I used about half whole wheat flour. I also kneaded by hand. I kinda just like the process of doing it by hand more, feels more personal? I'll probably get tired of it eventually lol.

Didn't get 100% the rise I hoped for which I think has to do with the whole wheat probably. I was intimidated by the shaping process but actually thought I did pretty well for first try! I'm keen to try a few more complicated shaped breads, like maybe pretzels soon.

More pics:

Ate some with PB and Jelly for breakfast, and had the rest of one loaf with potato soup.

Crossposted from https://slrpnk.net/post/36746965

Today i had malt powder, and I added an egg wash. They look much better than last week's batch.

I think i will try and find some malt syrup to add to the water they boil in, the powder made a heck of a mess with it.

Crossposted from https://slrpnk.net/post/36483936

Day 12 of being unemployed, i have made 3 batches of baguettes, 2 different tries at dutch oven loaves (neither came out well at all),a batch of sub rolls, a chocolate cake (was my son's birthday last week), and today a batch of bagels.

I do not have malt powder, nor did the grocery store in town. But I will be ordering some. The crust (skin?) was a bit too crackly, and not soft like bakery bagels. But were still great.

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.