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.

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All posts must be bread or baking-related.
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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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Aux@lemmy.world

This week's loaves. (lemmy.world)

submitted 5 days ago by Lexam@lemmy.world to c/bready@lemmy.world

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Used Bake with Jack's recipe for basic sourdough. https://www.bakewithjack.co.uk/blog-1/2018/7/5/sourdough-loaf-for-beginners

The Boule did not get as much spring as I would like. Used the bake from cold oven method in the dutch oven for the boule. Baked at 455F for 40 minutes and then uncovered for 15 minutes.

The Batard was much better. Followed the standard directions baked for 15 minutes at 455F then 15 more at 375F. I would have gone longer but this loaf is for a family dinner and not everyone may like the darker crusts.

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[–] WesternInfidels@feddit.online 3 points 5 days ago (1 children)

Nice! Are the lovely rings on the batard just rice flour from your proofing basket? I've used my proofing basket naked, in an attempt to create this effect, but it hasn't worked for me.

Three cheers for Bake With Jack!

[–] Lexam@lemmy.world 2 points 5 days ago

Just regular flour actually. I've started using my bannetons without the cover so I can get the rings. It also allows the skin to dry slightly in the refrigerator and this makes scoring much easier.