Bready

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.