this post was submitted on 12 May 2025
29 points (100.0% liked)

Bready

1702 readers
1 users here now

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.

This is an English language only comminuty.

Rules:

founded 2 years ago
MODERATORS
 

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.

top 4 comments
sorted by: hot top controversial new old
[–] tinybutmighty@lemm.ee 3 points 4 weeks ago (1 children)

Looks amazing. And your improvised baking steel is ingenious! I may just steal that idea :)

[–] Jake_Farm@sopuli.xyz 2 points 4 weeks ago

I don't actually know how well it works, having more experienced bakers try out this idea will be good feedback.

[–] fubarx@lemmy.world 2 points 4 weeks ago (1 children)
[–] Jake_Farm@sopuli.xyz 2 points 4 weeks ago

Here is the recipe. I was off a few grams here and there but I don't think it made a large difference. The most satisfying part was poking the lines in.