Included 25% whole grain khorasan

Baked with steam 37 minutes at 450°F

Been making sourdough loaves with 25% bolted spelt flour. Continuing to work on my shaping technique.

cross-posted from: https://ttrpg.network/post/105035

This is my latest obsession - bread filled to the brim with seeds and whole grains. A bit like the danish rugbrød and I bet the Germans have something similar too.

Method (1 loaf)

The only things I measure is the water and seeds, the rest I find no use in measuring. Whole flour coarsely ground can have such varying absorption rates depending on age and storage. Going by feel is mandatory.

• 500g water
• Some yeast (or sourdough). Use a quantity that makes the bake fit into your schedule. I used about 8-10g fresh yeast.
• Dissolve yeast into water with your preferred method.
• Add seeds. I used 2dl in total split between 1dl sunflower, 1/2dl flax and 1/2dl psyllium seeds
• Begin adding flour. I used a mix of coarse ground whole rye (1/3) and graham flour (2/3). This is a tricky part to describe as I go by feel. At this point I want a "sloppy batter". It will stiffen as the flour absorbs water. My desired final texture is a "shapeable batter", something that holds a shape for a little while but is very much squishable. Adjust water/flour if needed. Look at this consistency as a reference.
• Let rest until risen to at least half again size (150%), for me it took about 2 hours. Adjust time as needed.
• After it has risen give it a light work, you won't get any gluten development with all those additions.
• Put dough in tin, I prefer to bake in parchment paper to get it out easier. I took the dough directly from the bowl into the tin, just spread it evenly.
• Let rest again, I gave it another 2 hours. You decide. Let the bake fit into your schedule.
• Preheat oven to 250C.
• Put tin in oven, lower to 200C and bake for 30 minutes
• (optional) Remove bread from tin and put on grate. Have nothing to back it up but I feel I get better crust all around, less moisture trapped in tin.
• Heat oven to 225C then turn it off. Let bread rest in cooling oven until room temperature.
• Let bread rest for at least 24 hours
• Devour. This bread has a lot of flavour and is paired really well with strongly flavoured condiments such as gravlax, matjes herring or just butter.

Hello everyone!

Just wanted to share a focaccia I made yesterday.

I think I made it with -650g of strong flour (might have been 800g) 😂 -80% hydration, 200g starter. 10g salt.

And the let it rest in the fridge untill next day with a occasional fold.

Poured it into the pan and the shoved a bunch of chopped up olives,sundried tomatoe, rosmarin, olive oil, salt, the province-mix-spice.

Approximately 45min in oven at 220degrees , tossed it in and at the same time added hot water on a plate below.

Any tips or tricks are appreciated!

Dough: 2 eggs 35g sugar 580g bread flour (I used @kingarthurbaking) 12g kosher salt 35g softened unsalted butter 100g whole milk 6g instant yeast

Tangzhong: 120g whole milk 120g water 40g bread flour

+4 mozzarella sticks cut into 3 sections (12 total)

1. Make the tangzhong. Whisk all tangzhong ingredients in a small pot until no lumps remain. Then stir continuously over medium heat until the mixture resembles mashed potatoes. Remove from heat and let cool for 5 mins

2. In the bowl of a stand mixer, add the tangzhong and all other dough ingredients except for butter. Using the dough hook attachment, mix for 5 mins until the dough comes together. Add the butter and mix for 8-10 mins or until a rough window pane is achieved

3. Shape the dough into a ball, place into a bowl, cover, and let rise for 1.5-2hrs or until almost doubled in size

4. Punch dough to deflate and divide into 12 equal sections. Form into balls. Cover and let rest for 10 mins. Meanwhile lightly grease a 9”x13” pan

5. Doing one at a time, roll the dough into a long oval ~9” long. Cut slits lengthwise as shown in the video, making sure to stop 3/4 of the way. Place the cheese at the end with no slits and roll into a log. Place into the pan. Repeat with remaining dough and cheese

6. Cover and let rise for ~30mins or until noticeably puffy. Preheat oven to 350F

7. Lightly brush with a little milk before baking. Bake for 25-30mins or until the top is golden

8. Optional: brush with 1 tbsp of melted butter mixed with 1 tbsp of honey for a shiny top

Still need shaping and slashing work. Fresh out of the oven I'll post crumb and recipe later.

Just made another batch of my favourite burger buns. I use this recipe from King Arthur Baking.

Mine always seem to go stale within a day.

My favourite dessert to make! Yeast dough is just really fun to work with. We always eat them all before remember to get photos after baking. I use this recipe from King Arthur Baking. Pretty much all my bread recipes are from there, since they have the ingredient weights listed.

Hi all! Excited to be trying out Lemmy after only lurking on Reddit for the last 10+ years. I’m going to try to be a better community contributor here… though it’s admittedly a little scary for me to be posting, haha.

This was a simple 20% rye, 80% bf loaf made with Mario, my small-town Italian sourdough starter, which was brought home to me by a traveling neighbor a few years ago.

I love Mario. He’s smells richly floral and has notes of red apple while chillin’ in his jar. Mario makes breads with awesome potential, and he’s helping me slowly improve my abilities with each new bake. I just friggen love baking bread. That crackle sound as it cools? always makes me grin and do a little dance.

Haha, ok now I’m rambling. Cheers to all you bread lovers. Much love from me and Mario, and may all your bakes be tall and tasty!

So I was a bit hesitant to share this, since my bread's presentation is pretty rough. However, it's really tasty and my family tends to devour it pretty quickly so it must be good, right?

Anyway, here's my novice bread! It's typical white bread using normal flour, nothing terribly fancy (yet). My plan is to keep baking and improve, though my technique still needs work (I don't know about "punching bread" and I kinda just, scoop it all into a pan).

Also this is my first post, I hope I did everything right - ahhh

Im not particularly skilled but this is some bread me and my dad used to make together. Its pretty dry and not very pretty looking but its very good, especially with soup.

Hey! Here's a photo from my archives. 20% rye sourdough (with 25% high gluten flour and the rest AP). Overnight bulk ferment at 15C. For a while during COVID I was baking once weekly for some supplemental income. This was early on in my learning process for how to manage larger batches. It was helpful to have a commercial fridge available to slow things down, as I am in the tropics.

Since the recipe comes to us from the ancestors using volume measurements, I offered to try to translate it to using weights instead of volumes. https://onlineconversion.com/cooking.htm says 6 cups of flour is, near as makes no difference, 750 grams, and 2.25 cups of oats is 225g. The 3 cups of water is tricksy though, at 710grams the recipe looks like 95%ish hydration based on the flour weight, but oats are going to soak up a lot of that.

There are a lot of pictures here, if you prefer the album: https://imgur.com/a/APf30qp

Plan A

Originally, I planned to make it pretty close to the original recipe (halved to fit in one pan,) but since the original recipe has all the water being added to the oats, I wanted to see how much H2O was free to combine with the flour. So, I soaked the oats alone, with the intention of draining them and weighing the soaking liquid. I guess I left the soak a little longer than Great-Aunt Beatrice intended.

https://imgur.com/1n4cgIH

Plan B

Having gone from a theoretically 95% hydration to a potential 1% hydration, I changed the plan. With apologies to Grandma Mabel, I decided to mix her ingredients with a fairly standard no knead loaf.

600g bread flour, 70% hydration (nice,) mix by hand, autolyze 20 minutes

https://imgur.com/lao9esN

15g salt, 3.5g instant yeast, 2 heaping tablespoons dark brown sugar which I weighed but forgot to write down, 1.5 tablespoons canola oil, and all the soaked oats (115g pre-soak) and the reserved soaking liquid (almost a whole tablespoon!) just dumped on top during autolyze.

https://imgur.com/crH04X1

Fold

https://imgur.com/ynAIzrd

and pincer

https://imgur.com/1fZHHPl

and fold some more

https://imgur.com/jpHoyIm

Then rest a bit.

https://imgur.com/WTi8mhf

I gave it two more folds in the first hour of bulk and ended up pretty bready

https://imgur.com/HCxfVI3

Exactly three hours and fourteen minutes after the mix, I’m willing to call it doubled.

https://imgur.com/6OhGQwP

Lightly floured surface

https://imgur.com/k2yDCog

Still pretty slack

https://imgur.com/teh8aSN

Took a shaping fold pretty well

https://imgur.com/eVXjbTn

And rolled up

https://imgur.com/3XomvHP

I didn’t get a good picture of tensioning, but it tightened up a bit and got into the pan eventually

https://imgur.com/NagVD2w

Gave it a pat with a wet hand, cover and proof 1 hour while preheating oven to 450f

https://imgur.com/ohsOU7s

One more little pat with water, and into the hot box, added about a cup of boiling water to a preheated skillet on the bottom.

https://imgur.com/OJx3kIp

25 minutes later, rotate, reduce to 425, pretty happy with the spring.

https://imgur.com/SGKSDDG

25 minutes after that, getting a little dark

https://imgur.com/UK2Zjth

It tapped ok, I still gave it 5 more minutes with the oven off

https://imgur.com/zRDpUf4

a little dark, but I don’t mind

https://imgur.com/2N61h6r

it even has an ear

https://imgur.com/64fenjV

Cooled overnight, Cat Tax

https://imgur.com/sDSTVW0

The crumb was nice and moist, and sliced well

https://imgur.com/0lm5vDp

There was a little bit of doughiness on the bottom, I put it down to a cold kitchen during proof.

https://imgur.com/4G5Efdr

Next time, I’ll try to stick closer to Goody Prudence's recipe, but it came out well. If I was to make this again, I would: Add %15-%20 whole wheat/rye/spelt or something for flavor, sprinkle oats on top before it goes in the oven for flavor and crunch, and to cover any shaping sins, and maybe do the second half of the bake a bit cooler.

Any ideas, tips or things I am missing?

Thanks and en guete!

Cranberry Orange Pecan
Ingredients:
75% KAF Bread
25% Janie's Mill Light Rye
75% H2O (~1/3 each - plain, orange juice, and soaking liquid from the cranberries)
2% NaCl
0.5% Instant Yeast
20% Dried Cranberries
15% Roughly Chopped Pecans
Herbal Tea (Sonnentor Preiselbeer Genuss (Cranberry delight?) cranberries, rosehips, hibiskus, orangepeel)

Method blatantly adapted (stolen) from Forkish's Raisin Walnut in Evolutions in Bread:
Soak cranberries in herbal tea at least 1 hour, drain well reserving liquid.
Mix flours and liquids just until wet and shaggy
~15 mins autolyze.
Add salt, yeast, and berries
Fold/pincer until well mixed.
Rest 5 minutes, then fold in the pecans
3 hours bulk with 2 folds in the first 90 minutes.
Shape.
1 hour proof
30 minutes in 450f Dutch with lid
30 minutes at 420f no lid.

-Notes
As made, the dough was very sticky and hard to shape, but I was being impatient because I started late. Underproofed?
The orange flavor was very subtle, maybe a different tea or more juice?

Crumb

Second try - hello folks!

Just joined, reddit refugee.

My favorite is Pumpernickel! A piece of toasted pumpernickel with butter and a touch of natural peanut butter is a thing of joy for me.

What's yours?

Happy to see a federated bread community :)

Two things,

Firstly, my avatar - it was a delicious fifty-fifty whole wheat sourdough boule with an ear so large I dubbed it "the scalp". Recipe from The Perfect Loaf, my goto for recipes :)

Secondly, I'd like to ask what your favorite recipes are? Currently I'm looking for something new that is compatible with full-time-job-two-kids. Less folding and more shape, rest and bake.

Whoop!

My sour dough culture is about 5 years old now.