Bready

Basic recipe at: https://www.gimmesomeoven.com/no-knead-bread/

I now add a tablespoon of diastatic malt powder and knead it a fair bit for the 2-3 hour version.

Baked at 450F for 30 minutes top on, 5 off.

The browning on the bottom (in the comments) is not burning but delicious caramelization. The diastatic malt powder causes the crust to brown with sugars.

Will add a picture of crumb once it is fully cooled.

All of the soda bread recipes I have tried end up with an partially raw interior and/or a burnt crust. Looking for something that works.

Is this even brioche at this point? Who cares.

The sugar is to make it more attractive to my kid, I'd rather top it with everything bagel mix.

Bad oven spring this time, I screwed up the proofing and didn't have foil around to tent for the second half. Result? Cooler oven, darker crust.

cross-posted from: https://lemmy.world/post/31497987

Recipe: https://alexandracooks.com/2018/04/28/easy-no-knead-brioche-rolls-overnight-and-refrigerated-or-not/

Woke up at four to get this going, and breakfast still wasn't served until half ten. Somehow I wasn't cured of my interest in brioche.

Recipe adapted from https://www.youtube.com/watch?v=Uhrgf7X2ihs, but instead of his filing I just did apple pie mix. A few had Nutella.

Recipe. One of the best looking sandwich loaves I ever made. Finally got a good rise.

Tried my hand at yeasted sweet bread from the King Arthur Baking School cookbook – one plain, the other is lemon poppyseed.

They came out okay, but I think I screwed myself over by using flour that was too cold because I pulled it straight from the freezer instead of taking it out the night before. The dough got a rise, but not big enough for my liking. Not sure if I also maybe kneaded it too much, as it was really hard to get the long strips for the braids to stay long, they just kept springing back into shorter strips.

Probably won’t make this again, but I think the bread will make for some really good French toast.

(Posted this over on a Baking community as well)

This time I decided to make cinnamon babka.

The dough turned out a bit better but I had a harder time shaping it properly

I let it rise in the oven with wet paper towels and it seems to have helped immensely!

Not really sure why the cinnamon filling spilled out the way it did though. Did I not roll it tight enough? Not enough flour?

I haven't baked anything since highschool, kinda overestimated my abilities lol. Definitely a learning experience!

At least it's edible :)

A few mistakes I noticed:

Didn't activate the yeast before mixing in

Messed up the chocolate by accidentally mixing in some water from the steam from the double boiler

Shaped the dough prior to chilling

Didn't roll out the dough to the correct length. Had to smush it to get it to fit in the loaf pan

Forgot to buy vanilla paste for the dough

Forgot to premake simple syrup, didn't have any to apply after baking :(

Hopefully my next attempt goes better :)

Instead of using a baking steel I stacked 4 steel baking sheets and filled a smaller sheet with water on the bottom. According to my iranian father, it tastes accurate and good.

I'd been following instructions to take stand 2 and put it between 3 and 4 etc, and I could execute the steps but not understand what was happening.

But this finally clicked for me, hope it helps others. (1) Twist the two center stands. (2) Twist the two outer stands, but (3) lay them down overlapping the center two, so the new center stands are one from the first twist and one from the second twist.

I just started baking bread a few months ago and after starting with overnight no-knead boules, I decided I also wanted to make sandwich bread. So I looked up some recipes and made them a bunch of times and got to where I can make a pretty good loaf of sandwich bread.

The thing is, I was feeling pretty overwhelmed when I started with the sandwich bread recipes, which need to be kneaded as the total rise time is under 3 hours. So I didn't look up any technique, and I knead by just picking up the ball of dough and kneading it with my fingers sort of like how a cat makes biscuits. Typically I do this for 10 minutes.

I saw a video later with a very different kneading technique. But mine seems to produce a bread that holds together fairly well and has reasonably uniform bubbles throughout, though a little denser at the bottom than the top.

Thoughts? Am I a heretic who should renounce my wildcat ways, or is this fine?

This week I'm doing three different individual pizzas every night for four nights. Because the world is burning, but my oven is pretty hot too.

The crumb. I never appreciated how important it is to buy the nice flour.

Crumb shot

Made a dark loaf using a rye sourdough starter, bread flour, and cocoa powder for color. Pretty happy with the result!

Used this serious eats recipe, love their detailed explanations of each step.

Didn’t have whole wheat so subbed with all purpose. Will probably add more salt next time (but we’re salt fiends)

Finally, don’t have a pizza steel/stone so just used an upside down ceramic at 245-250°C

Also, sorry, only snapped this one pic when I saw it blow up. Sadly, once baked every single one got devoured before another pic could capture the crumb.

Bottom shelf is right over the light bulb, so that one was way over proofed and deflated further when I brushed on the egg wash.

They both tasted good, and actually the flat one makes for nice breakfast sandwiches. At least the better proofed one was also my better plait!

Made 2 basic white bread loaves for the first time and they came out pretty decent, despite being a tad lopsided.

Todays lunch was grilled cheese.