Bready

• 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

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

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.

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

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

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.

This was a while ago, but I made a loaf of challah, and having had success with babka in the past, decided why not…

pretty happy with these. white bread + 1 flax egg and - less than 1/4 cup water. the ones that are properly coated were dipped in egg wash and then soo gently rolled in the topping.

Unfortunately I think my kitchenaid is dying. It's only like 3 years old but within 3 minutes it started grinding and made a plastic-y smell. I even added more water, I thought I was gonna ruin the dough! Hate kneading by hand but got it done... enough.

Didn't occur to me that I should top them until after they'd already risen. I was SO careful but you can see how the ones I tried to dip got a bit deflated. they turned out ok tho :)

and here's a sloppy joe i made later!

edit

god help me, i ate them. i ate them all.

well i gave half away. but i did eat 6 of them and now im baking more. having some fun with my shapes; i think if i roll it out super thin i can fold it in half and get a sort of pre-folded hotdog bun. obviously didnt even get a normal bun here though. i know if i wanted to do it the normal way id just slice a log but idk

this right here is why i use the cast iron for everything. the crust so crusty!

left side is crusted with everything mix, right is a bottom with cinnamon sugar. sprety good

bonus pic of a brownie from yesterday

Baked them a little longer than intended. Still taste good!

These came out very soft! First time I tried to make these, somehow it did not turn out good. I realized I wasn't using enough flour.

Mix:

• 4 cups of flour
• 8 tsp baking powder
• 2 tsp salt (add more salt if you want it saltier)

Cut in

• 3/4 cup or butter (or shortening)
• 2 cups of milk

Stir with a fork to form a dough

Add

• 1 to 2 cups of grated cheese (I probably used over 200g)

Knead it 8 to 10 times

Then I cut it in half to make it easier to work with. I used flour to help since its very sticky. Shaped it into two thick baguettes. Used a knife to cut slices out.

Placed the slices on a baking pan with parchment paper and baked at 425°F for 15 minutes.

Perfect for tomato soup.

I think that's a Brittany Spears lyric.

30% Janie's Mill spelt 70% Gold Medal bread flour 78% H2O 2.2% NaCl 3ish grams instant yeast.

3.5 hour bulk with 2 folds in the first hour. Overnight cold proof.

30 minutes at 450f 20ish minutes at 400f

Let cool if you can, excellent dunked in soup.

En Guete!

Crumb shots:

Hello all

Just thought I would share some thoughts about various things to make bread recipes more interesting and to develop some understanding of what you can do with bread. Happy to be ignored if this is teaching you to suck eggs

1. add eggs, 1 or 2 per 500 grams flour. Adds protein and structure. Somewhat enriches dough. Interesting to try as i think it educates as to the transition between standard and enriched dough.

2. use milk instead of water. Or use beer/ale instead of water. You can also try chicken stock. In the first instance... You are adding fat and sugar. Ale adds malt and sugar. And chicken stock adds salt ( so it is worth considering this as not to over salt and surpress your dough. All three can be used to change a recipe or in combination if you want to appreciate how each contributes.

3. dry adulterants. Tumeric adds colour. Approx 1 table spoon per 500 grams of flour. Also adds earthy tone to flavour profile. Charcoal also interesting as primarily add colour rather than flavour... Very cool with sesame seed topping. Also interesting to switch out between 10-30% of your flour with a drinking chocolate (ideally a milk based one). You are adding sugar and fat but if you fiddle then you can managed a yeast leavened chocolate cake which is truly fascinating.

Also on subject of dry adulterants... It is interesting was working and what doesn't. Flour and bread dilutes flavours rapidly so many will have little effect or will need a flavour enhancer (like sugar) to get the profile you would want in final product. Cinnamon alone is naff but works well with a 2-5% sugar additive. Ginger does little to nothing

What have others found to jazz things up or what has worked well? I have lots of thoughts and would be happy to share and chat.

The boring stuff.

70% hydration, 200g white starter 50/50, 600g water, 900g King Arthur White Bread Flour, 26g salt,

Mixed in my KitchenAid until everything comes together. Then covered for three hours at 69F. Applied two stretch and folds. Then placed in refrigerator for 28hrs. Placed in the proofer at 71F for for eight hours with two more folds in the first two hours. Preshaped and the shaped loaves. Let them rise at 71F for five hours.

The interesting part.

Placed the the covered loaves in the refrigerator for three hours to cool it down. And then I sprayed ice cold water on the loaves before baking them. And we have blisters!

The Boule was baked using the cold oven method in the dutch oven at 465F/240.5C (Oven gets up to 475F/246C at this setting) for forty minutes covered then fifteen minutes uncovered.

The Batard was then baked on the preheated baking stone with water in the pan below for more steam.

As usual I'm chasing better oven spring, but I'm excited I can get blisters without having to do an overnight rise.

cross-posted from: https://lemmy.world/post/42734034

125g peak starter 350g filtered room temp water 500g KA bread flour 12g salt

Dissolved starter in water, added other ingredients mix until shaggy, autolyse 1 hour.

5 sets S&F every 30 minutes, adding a generous amount of Everything Bagel seasoning before each S&F.

Bulk fermented in my oven with light on, temp about 80* until 30% rise. About 4 hours

Preshaped and cold proof for 12hours. Oven at 475* with dutch oven and lid heating for 30 mins. Dough scored, spritzed with water and added ice to dutch oven placed underneath parchment paper, baked lid on 25 mins. Reduced heat to 425, lid off for an additional 20 mins.

Cool until I get tired of my husband asking if it's time to cut.

I baked some rosemary-infused sourdough from the Hungry Ghost Bread Cookbook.

It's a pretty basic sourdough, with some olive oil and a gigantic amount of rosemary mixed right in.

• White bread flour
• 75% water
• 14.4% dried rosemary
• 12% starter
• 7% olive oil
• 3% salt

Starting with the as-written 840g of flour, 14.4% comes to 121g of rosemary. Dried rosemary. Which is more powerful, gram for gram, than fresh rosemary.

I failed to consider just how much rosemary this was when I started mixing up the dough. All the rosemary I had in the house, dried and fresh, came to just 20 grams or so. And I put it all in. The resulting loaf was, by my lights, powerfully rosemary scented and flavored. I can't fathom what it would be like to actually include a whopping 120 grams of rosemary. At grocery-store prices, 120g of rosemary would cost me $15 or more. I actually wonder if the 120g in the book was an error. But the book's fennel flavored bread recipe is similarly extravagant with the fennel.

I got the book as a holiday gift and I've enjoyed it. This loaf was among the best I've made. My family gobbled it up. I'm hoping to try some of the other ideas in the book: The fennel bread, the fig and sage bread, etc.

One for Sandwiches and one very dark batard.

1 cup (227g) ripe sourdough starter 1 1/2 cups (340g) water, lukewarm 5 cups (600g) King Arthur Unbleached All-Purpose Flour, divided 2 1/2 teaspoons table salt

https://www.kingarthurbaking.com/recipes/extra-tangy-sourdough-bread-recipe

After following the recipe I tried it by just mixing all the flour at once. It cold fermented for about 48hrs.

I adjusted my oven set up and it seems to have worked too well. So my batard came out darker than I normally would let it go. I'm calling it my sunflower seed loaf, because that's what it looks like!

Used King Arthurs Sourdough Discard Pizza (except I don't have discard so it's just Sourdough Pizza.)

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

I skip the yeast.

Ended up with 7. Four are parbaked and will be frozen. The middle "rustic" one didn't fit in the propfer.

Making two loaves, four pizza crusts, and six baguette!