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.

This is an English language only comminuty.

Rules:

All posts must be bread or baking-related.
No SPAM and advertising posts. If you want to promote your business - contact mods first to get an approval.
No NSFW content.
Try to share your recipe with your photos so everyone is able to recreate it.
All recipes are public domain, recipe books are not. You can post any recipe invented by someone else, but you cannot post copyrighted work. That means no photos of book pages and screenshots of 3rd party web sites. Write the recipe down in text format instead.

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Finally the Loaves! (lemmy.world)

submitted 2 weeks ago* (last edited 2 weeks ago) by Lexam@lemmy.world to c/bready@lemmy.world

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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!

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