Bready

80% high protein bread flour, 20% whole wheat flour. made according to king Arthur baking's French-Style Country Loaf recipe (but with a Dutch oven)

GF loaves are this Loopy Whisk recipe, except for that I replaced the sorghum and millet with buckwheat

The PdC is this King Arthur one that I've never quite gotten to work 100% right. Has anyone else had any experience with it?

Simple dinner rolls with a honey butter glaze.

Recipe here!

Pretty sure I found my new Christmas dinner contribution... wowza these were so good. Followed the recipe to a T (except I used 1/3 whole grain flour). Will be trying out some of the other flavours mentioned in the blog next time.

The dough was very satisfying to handle. I am not great at shaping yet and need to work on my pinching and rolling technique, but overall for my first go at them I was pleased.

Shiny! Recipe is King Arthur's Amish Dinner Rolls

The result still came out fine!

At least to my taste

I've been working on getting these down. Really happy with these.

Been doing both bulk fermentation and proofing in the fridge.

How many days of each step do you think is ideal?

Ugly baby still had a nice sour taste. Had left it in the fridge for like 5-6 days.

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.