Bready

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Bready is a community for anything related to making homemade bread!

Bloomers, loafs, flatbreads, rye breads, wheat breads, sourdough breads, yeast breads - all fermented breads are welcome! Vienesse pastries like croissants are also welcome because technically they're breads too.

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Lopsided Loaves turned out okay (lemmy.world)

submitted 2 months ago by grasshopper_mouse@lemmy.world to c/bready@lemmy.world

5 comments fedilink hide all child comments

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

all 6 comments

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[–] eezeebee@lemmy.ca 4 points 2 months ago (1 children)

They look good!

Did you use bread pans to help them keep that shape? Asking because mine have been turning out more flat and wide using a baking tray, unsurprisingly I guess.

[–] grasshopper_mouse@lemmy.world 4 points 2 months ago

Yeah, I used 2 glass loaf pans. I think they came out lopsided because when I put the dough in the pans, I didn't press it down into the pan at all, I just shaped them and dumped them in, but my cookbook said to press them into the shape of the pans a bit, which I totally overlooked.

I haven't tried baking bread without a loaf pan yet, but that's next on the list!

[+] Calcifer@eviltoast.org 4 points 2 months ago (1 children)

[deleted]

[–] grasshopper_mouse@lemmy.world 2 points 2 months ago (1 children)

It was the first recipe in the King Arthur Flour Baking School: Lessons and Recipes for Every Baker cook book called Basic Bread. I intend to try every recipe in the book in order, at least once. Here's their website. The recipe is listed there, but for some reason the amounts are not like they are in the book. The recipe is very similar to their Classic Sandwich Bread recipe.

The bread isn't bad, but it's kinda tasteless, despite smelling amazing. I don't usually buy white bread except during the holidays to make stuffing, so maybe I'm just too used to sourdough, which I buy about once a month.

[–] DScratch@sh.itjust.works 3 points 2 months ago* (last edited 2 months ago) (1 children)

One thing I’ve found to easily boost the flavour of bread is a dough scald.

Just before you mix the dry ingredients together:

Take something like 1/2 cup of the water used in the recipe. Boil it and roughly mix the boiling water with like 1 cup of flour taken from the recipe amount. You get a warm sticky dough ball, dump that in with the rest of the dry, add wet and knead.

Continue as normal.

[–] grasshopper_mouse@lemmy.world 3 points 2 months ago

Is that kinda the same thing as Tangzhong? With Tangzhong you use milk, but according to the site I linked, you can use water instead.