Bready

cross-posted from: https://lemmy.world/post/47330107

I just learned how to cross post 😅

Accidentally overproofed because I got caught up making lasagna, but still turned out really well! Next time, I will axe the seeds on top (makes a mess when slicing and the poppy seeds go everywhere), and put them inside the bread instead. And more poppy seeds, and maybe a handful of oats.

Now I just need to move back out in to the country and get some chickens... Who doesn't love fresh bread and fresh eggs? 🍞 🐔 🥚 Toastie? Bacon and egg sanga? Poached egg over avo toast?

Edit: https://www.themediterraneandish.com/seeded-whole-wheat-bread/

Learning to bake bread after recent dietary restrictions prohibited getting most store bought bread. This is my first attempt at a no knead bread in a dutch oven.

Please recommend me your most effortless loaf recipes!

Made the King Arthur "Big and Bubbly Focaccia" recipe - new favorite way to make focaccia! It develops a fantastic crust while remaining springy and moist inside. Topped with rosemary and confit garlic, forgot to take a pic before we started digging in 😅

Recipe from newmexicofoodie.

My preferred way to eat them is to tear off one corner and pour honey inside.

• 2 cups flour (261g)
• 1 tsp baking powder
• 1/2 tsp salt
• 3 T butter melted (41g)
• 3/4 cup water (172g)
• oil for frying

The key to getting a nice pocket is having very smooth dough with the right moisture level. To dry or not mixed enough, and it will form holes and all the steam will escape. It smoothes out a little during the 20 minute rest. Too wet, and it won't be strong enough to hold a bubble. It should be sticky but just starting to form a ball / climb the dough hook in the mixer, and be like play-doh or slightly softer after the rest.

• In a medium bowl, mix together flour, baking powder and salt. Add melted butter and water then mix the dough until it is smooth.
• Return dough to the bowl and cover with a towel for 20 minutes.
• Turn dough out onto a clean surface and use a rolling pin (or sturdy cup) to roll into 1/4" thickness. Use a knife or pizza roller to cut into 6 or 8 pieces.
• Heat 4" of oil in a sturdy pot over medium-high heat, until temperature reaches 375 degrees. Add sopapillas, one at a time, and fry until puffy and golden brown, about 15 seconds per side.
• Remove from pot and transfer to a paper-towel lined bowl.

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.

Trabics, Date, apricot and walnut bread

I have adjusted the timings from the original recipe.

I do not have a dutch oven or any round bannetons.

So I made 2 small batards in bannetons, about 540g each

78% hydration

Oven Temperature 230C or 210C fan

INGREDIENTS:

350g organic bread flour 70%

150g organic wholemeal flour 30%

390g water: room temperature, 200g filtered water + 190g Earl Grey Tea soaker liquid.

100g chopped dates and apricots: soaked in 250g earl grey tea, drained well, reserving liquid

75g walnuts: finely chopped and lightly toasted

5g fast action yeast

10g sea salt

total weight; 1080g

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PRE PREP: Mise en place.

Make a large mug of Earl Grey Tea. let it sit and brew for 5 minutes.

Weigh and finely chop the Dates and Apricots.

Add the Dates and Apricots to small bowl. Add 250g of the Earl grey tea. let it soak, and wait for it to cool completely before use.

Once cool, strain/sieve the Earl Grey Tea mix. press down with the back of a spoon into the sieve to press out any excess liquid. Keep the liquid. Put the fruit aside ready for the dough.

weigh and chop the walnuts. I used a small food processor for 10 seconds.

I mixed the nuts and the fruit mix together into a small bowl.

This was to help reduce the extra liquid that, may be added to the final dough. It keeps the hydration steady. It also separates the fruit into individual pieces, The fruit had clumped together after brewing in the tea.

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To lightly toast the walnuts.

heat oven to 180C or 160C.

Put chopped walnuts on an oven tray, place in the middle of the oven and cook for 10 minutes.

Keep an eye on them. it may take more or less time

Once done how you like them, put them in a bowl to cool

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The best way to add fruit and nuts to the dough:

I mixed the nuts and the fruit mix together in a small bowl.

remove dough from the bowl onto a very lightly floured worktop.

pat the dough out into a large oblong/rectangle.

spread the fruit and nut mix evenly over the dough.

Gently press the fruit and nuts into the dough.

fold the dough a third of the way towards you. Fold the bottom third over the fold you just made.

Turn dough 90 deegres and fold the dough again in an envelope fashion

see photos:

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METHOD:

Add the two flours, salt and yeast to a large bowl. whisk to combine

Add 200g filtered water and 190g earl grey tea liquid. 390g total liquid.

Mix well with a wooden spoon until fully combined with no dry flour.

scrape the bowl down and tip the dough onto the worktop.

Knead the dough for 1-2 minutes.

shape into a rough boule/round

lightly olive oil the bowl

Put the dough back in the bowl and cover with cling film

let rest/autolyze for 30 minutes

++++++++++++++++++++++++++++++++++++

remove dough from bowl and place on a lightly floured worktop.

Pat out the dough into an oblong/rectangle

spread fruit and nut mix evenly over the dough.

gently press the fruit and nuts into the dough.

fold the dough a third of the way towards you. Fold the bottom third over the fold you just made.

Turn dough 90 degrees and fold the dough again in an envelope fashion.

place dough back into the lightly oiled bowl.

Cover and or bench rest for 15 minutes.

Do the same sets of envelope folds one more time.

put back into bowl

cover and bulk rise at room temperature for 60 minutes

++++++++++++++++++++++++++++++++++++

dough looking superb now

remove dough from bowl, place onto lightly floured worktop

dough is very soft

Weighed into 2 x 540g pieces

Shape the dough into batards and place in oval banneton/bread baskets.

very loosely cover the bannetons in lightly oiled cling film.

let rest (proof) rise at room temperature for an 1 hour.

keep an eye on the dough, different temperatures different rise rates.

After 45 minutes, Turn the oven on.

gently turn out the dough from the bannetons onto a lined baking sheets/trays.

score dough and place into oven on the middle shelf.

Oven Temperature 230C or 210C fan

bake for 35 minutes until dark brown, slightly over golden brown

remove from oven.

Let cool if you can wait.

Share and eat, with tons of butter

En Guete! as Trabic would say.

++++++++++++++++++++++++++++++++++++

Things I would do differently next time.

Even though I lowered the bulk rise from 4.5 hours down to 2hrs 45 minutes. I would definitely lower the amount of time for bulk rise further. I think this needs to be nearer 2 hours.

I was concerned that the original bulk was 4.5 hours was far too long for a simple yeasted loaf.

Even when I am making Traditional Swedish Cardamom Buns (Kardemummabullar). I only use 2 hours bulk.

There was hardly any oven spring, again for me this is linked to 5g of yeast running out of strength after nearly 3 hours of bulk.

Next time I would make Boule's or batards and not use a banneton.

I would cut down the hydration of the dough down to about 65%, similar to swedish Cardamom Buns, cinnamon buns and chelsea buns, etc, which I use for most sweet recipes.

++++++++++++++++++++++++++++++++++

Generally though, It is tasty and very moreish.

My first thoughts were that it would make a great Boxing day addition to the table.

It wouldnt last long served up for a family dinner.

It has a thin crust and soft decent even crumb.

The marbling effect from the date's and apricot's looks fab.

It is nice to get the odd sweet taste of date or apricot.

I am enjoying the bread, on my fifth slice, and I would make it again with changes to suit my way of baking.

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A picture of my date-nut loaf on a board with prosciutto, cheese, olives, preserves, and red wine.

yeasted version of glass bread:

I saw these so called 100% hydration Glass bread recipes online a few years ago.

They looked like the ideal sandwich breads for me. crusty on both sides. Cut in half, filled with what you like.

So I decided to try out some of the recipes.

The recipes I tried were far too wet at 100% hydration. The doughs had no body or strength. They failed badly.

The recipes I found online said they were 100% hydration, but the dough they work with did not look like 100% hydration. The doughs looked more like 80-90% hydration.

So I have opted for a 90% hydration glass bread.

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Makes 4 glass bread rolls, with a fabulous textured crumb with a crispy thin crust.

No kneading, just bowl folds with a scraper in the same bowl.

line 2 baking trays with baking paper.

A fish slice to transfer the dough onto the baking sheets.

I use Shipton Mill's No 4 organic bread flour.

I use a bench scraper to mix the dough and do the bowl folds.

However, you can use your hands too.

Keep a small bowl of water handy, just wet your hands before doing the bowl folds.

++++++++++++++++++++++++++++++++++

MAKE THE DOUGH

350g organic white bread flour.

7g fast action dry yeast

8g salt

315g bottled/filtered room temperature water

15g olive oil, to be added after the first rest period

++++++++++++++++++++++++++++++++++

METHOD

put flour, salt and yeast into a large bowl, whisk to mix

pour in the water.

stir with wooden spoon for 2 minutes until smooth

scrape down bowl and cover with cling film

rest for 20 minutes

++++++++++++++++++++++++++++++++++

pour the olive oil over the dough

now do some bowl folds for a minute or so.

Keep folding until the olive oil has mixed into the dough.

basically: While turning the bowl, fold the dough into the centre

I used my bench scraper to do this.

scrape bowl down and cover with the film

rest for 20 minutes

++++++++++++++++++++++++++++++++++

now do 2 more bowl folds with a 20 minute rest in between each one.

same technique as above

Turning the bowl and fold the dough into the centre, but only for one turn this time.

scrape bowl down and cover with the film between folds.

1. First coil fold: a little more puffier and bubblier

2. Second coil fold: looking and feeling stronger

rest for 20 minutes

+++++++++++++++++++++++++++++++++

tip dough onto well floured work surface

The dough is extremely sticky. so lots of flour, but not too much.

flour the top of the dough

gently pat dough and shape into a square with the bench scraper.

The dough feels amazingly soft.

divide the dough into 4 equal pieces.

shape into squares with the bench scrape

gently transfer the dough onto the lined baking sheets.

I use a plastic fish slice to transfer the dough.

I flour the work surface next to the dough and quickly slide the fish slice under the edge of the dough.

do a final proof of 20 minutes uncovered

after 10 minutes heat the oven

++++++++++++++++++++++++++++++++++

Heat oven

200C fan or 220C

bake for 30 minutes

Swap the baking trays around after 20 minutes

bake for 10 more minutes until nice a golden

remove from oven

let cool. eat!

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Perfect Tortilla wraps

Far better than those rubberised, chemical tasting things you buy in supermarkets.

These turn out really well.

I make falefal avacado salad wraps and fried egg wraps with these.

makes 8 x 60g x 10 inch wraps

INGREDIENTS:

250g white organic bread flour.

170g boiling water.

2.5g or half tsp salt.

5g or 1 x level tsp baking powder.

50g butter melted.

OR MAKE WITH 20% WHOLEMEAL:

200g organic bread flour

50g organic wholemeal flour

METHOD:

In a medium bowl combine the flour, salt, and baking powder. whisk to incorporate.

cut the butter into small pieces and microwave for 20 seconds, or until very soft, stir with a spoon to mix.

boil kettle. weigh 170g boiling water into a jug/cup/container/pot.

Add the softened butter to the boiling water and stir until butter has fully melted.

pour into the flour mix, stir with a fork until there is no dry flour visible, then use a spatula to fold the mix into a rough dough.

Cover with cling film and rest for 30 minutes.

Tip/scrape the warm dough onto the floured worktop and knead for 1-2 minutes.

Turns into a nice soft dough. A bench scraper helps to scrape the worktop if the dough sticks.

Divide/weigh the dough into 8 x 60g pieces. A perfect size for my frying pan.

Shape into balls.

Place the dough balls on a plate or tray and cover with film.

Refrigerate for at least 1 hour if you want to cook them straight away. chilling them firms up the dough and makes them easier to roll out.

I keep them in the fridge until I use them, sometimes for 3-4 days.

Once chilled, roll the dough balls out using a rolling pin with lots of flour.

you can roll these really thin without the dough tearing. Lots of flour is key.

Cook in a preheated pan on high heat for about 2 minutes on each side. dont over cook.

I sometimes batch fry them, wait for them to cool, put them in a zip-lok bag and freeze them.

30 seconds in the microwave to unfreeze.

82% poolish ciabatta rolls

makes 8 ciabatta rolls

INGREDIENTS:

250g pre-ferment poolish

300g filtered/bottled water

375g organic bread flour

5g fast action yeast

9g salt

910g total weight

bakers percentages;

Total four = 375g + 125 = 500g flour

Total water = 285 + 125 = 410g water

410/500 = 0.82*100 = 82

bakers % = 82% hydration

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THE NIGHT BEFORE: 21:30

make the poolish

leave on worktop for 12-16 hours

125g flour

125g water

big pinch yeast

mix well and cover

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MORNING: 10.00am

MAKE THE DOUGH:

Add poolish to large bowl.

Add water and mix.

Add the dry ingredients

Mix into rough dough.

Tip into lightly oiled container.

Autolyze/rest for 30 minutes.

---

10.45am

Do 2 stretch and folds at 30 minutes intervals.

10.45am S+F rest for 30 minutes

11.15am S+F rest for 30 minutes

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12.15pm

Tip dough out onto well floured work surface.

use loads of flour, the dough is extremely sticky.

pat the dough into an oblong shape using hands and bench scraper.

cut down the middle into 2 lengths and divide into rolls.

Line the baking sheet/trays with parchment/baking paper.

Place dough on the baking sheet/tray.

Cover and leave to rise for 30 minutes.

Bake: 12.45pm

preheat oven to 450ºF- 230C - 210C fan.

Transfer tray to oven and bake for 30-40 minutes until dark brown.

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82% hydration Sourdough Ciabatta

I make this loads, bread turns out beautiful,

Oven to 450ºF - 230C - 210C fan.

A mature sourdough starter

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INGREDIENTS:

900g organic bread flour.

200g active sourdough starter.

670g filtered/bottled water, warmed for 20 seconds in microwave.

50g virgin olive oil

25g salt.

1845g total dough weight

total water: 820g water: total flour: 1000g flour

820/1000 = 82% hydration is extremely wet

If you want to make a single loaf, weigh out 645g, shape, put in banneton and in fridge over night.

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THE NIGHT BEFORE: 6:00PM

50g starter + 100g water + 100g flour = 250g

left to rise for 3-4 hours then put in fridge for the night.

remove it in the morning for an hour to warm up.

make sure it has warmed before building the dough.

make sure everything is warm

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METHOD:

start main dough in the morning and allow 6+ hours to prepare dough before putting in fridge.

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MIX THE DOUGH: started at 9am

Dough is 82% hydration so very wet.

Add 200g sourdough starter to a large bowl.

Add 670g filtered/bottled warmed water and mix well

Add 50g virgin olive oil

Add the 900g organic bread flour and 25g salt

mix with a wooden spoon and spatula until it resembles a rough dough

then scrape/pour the dough into a lightly oiled plastic container

cover and rest for 30 minutes.

9:15am

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STRETCHES AND FOLDS: 4 @ 30 minute intervals.

9.45am I did two rounds of stretch and folds, from a wet mess, it now has some body.

10.15am S+F

10.45am S+F

11.15am S+F

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BULK FERMENTATION: 11:15am

Transfer the dough to a well oiled straight sided container. press down evenly, Cover.

Let rise at room temperature until the dough nearly doubles in volume (ideally a 75% increase in volume). Mark the side of the container to estimate the 75% rise.

Times will vary depending on your environment/temp and the strength of your starter.

It usually takes about 4 hours for me.

Cover container with a lid.

once dough has reached the 75% mark put it in the fridge for 12-24 hours.

3:15pm done

NEXT DAY: 9.00am

Remove container from fridge. Remove lid. Sprinkle top of dough with flour. Turn dough out onto a well floured work surface. Gently Pat dough into a rectangle. Sprinkle top with more flour. Use a bench scraper to cut the dough into four equal lengths vertically.

be extra gentle with the dough. try not to knock the air out if it.

For long Ciabatta: divide into 4 lengths

For ciabatta rolls: make three or four cuts equally spaced along the long ciabatta to create 12 or 16 small rolls.

Line the baking sheets with parchment/baking paper.

With floured hands or baguette board, gently transfer each piece of dough to the prepared pan.

Cover the pan with a well floured towel/couche. Let stand for 30 minutes to one hour.

BAKE:

preheat Oven to 450ºF - 230C - 210C fan.

Transfer baking sheets to oven

bake long ciabatta for 35-45 minutes.

bake ciabatta rolls for 20-30 minutes

rotate pan/pans, half way through to get an even bake.

Remove pan/pans from oven.

Transfer ciabatta to a cooling rack.

Let cool for 20 to 30 minutes before slicing.

eat!

bread is good