Bready

I basically was winging it with this recipe. Did one stretch and fold because it was so wet. Spent an hour in my improvised banetton. Mostly just playing with my new little Dutch oven but it might be my prettiest crusty loaf ever

80% hydration, instant yeast. Tested out the cold oven, cold dutch oven technique. Results, pretty good crumb even if it did spread a bit

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Next time I might cut the H2O down to 75% and or give it a second fold

Aka butt bread.

Very pleased with the result. With olive oil I have no complains, plain it may be a touch dry.

The America's Test Kitchen recipe has you heat some flour + water to make the starch absorb more water, in an effort to have a higher hydration dough without sacrificing workability; and the dough was very easy to work with while producing nice light crumb.

Fresh out of the oven (egg white wash + sesame seeds):

!full loaf

I made it staying in an AirBnB. I was trying to figure out where to prove the loaves, lacking my usual options, but the house has sub-floor heating in the entryway. Worked great, and nobody stepped on the loaves!

!proving

Infra red image (Topdon camera) below. Quite a treat to put on warm shoes in 10-20F weather, too.

!infra red

70% Bread flour

20% Eincorn flour

10% Whole wheat

30% 5 Grain hot cereal (soaked in cold water, drained, reserving soaking liquid)

78% water (use reserved soaking liquid for up to half the water)

2.2% salt

4g instant yeast

Method in comments.

Hey all,

I've seen a lot of these posts pop up on my front page and it's honestly made me want to try getting into the hobby, however I tend to jump into hobbies neck deep and drop them shortly after. Is there any way to test the waters without going down the rabbit hole? It seems like you need a lot of equipment and experience to get the best results.

Another thing is that I tend to dislike store bought sourdough as I've found most of it to be too tangy/sour. Do all sourdoughs taste like this, or would it be fairly easy to control when making your own bread?

Edit: sorry, I should clarify. I'm specifically talking about sourdough. I've baked bread before (though it's been a long time) but most of the really good looking breads here have been sourdough.

I’ve got a bit of a back log to post, but I figured I would start strong with one of my better sourdough bakes.

I still need to work on my scoring, but I’m happy with the look otherwise.

Tried simple wheat buns.

They came out OK but the "shell" was slightly hard and I'd prefer a more aired inside, any recommendations gladly taken!

Just found this community and I'm so excited! Here are my loaves from 2 weeks ago - my second attempt at sourdough and I'm pretty pleased. I've lazily been feeding a starter for a year but finally worked up the gumption to use it. (Yes, I know how ridiculous that sounds!)

So excited to see more bread from you all and share recipes and tips! Currently I have a boule of this for my husband in a banneton in the fridge to be baked tomorrow. He's German and lives in America but misses his favorite bread so I'm determined to start making it for him!

Hope everyone's weekend loaves turn out wonderfully!

I’m a noob with sourdough and I have been having a hard time getting information on how to maintain a consistent amount of starter. Is it generally appropriate to discard half and replace that half with fresh flour and water?

Related, is “discard” in any meaningful way different from the starter itself, or are the recipes for discard scones/crackers/whatever just labeled that because you aren’t using the starter for rise?

Spelt loaf. Crumb shot in comments.

I'm thinking this should be marked NSFW...

Recipe (in German)

Tastes as good as it looks.

Wanted some fresh bread but won't spend enough time at home for a full loaf. So just made a bread from a half-pound of flour

cross-posted from: https://jlai.lu/post/14018140

> Bienvenue sur cette nouvelle communauté ! > > Je suis assez débutant dans le domaine de la boulangerie, mais j'ai pu réussir quelques miches auparavant, cependant, j'ai suivi des conseils un peu nuls pour cette première tentative de l'année et je trouve que c'est une bonne façon de démarrer la commu ! > > Il s'agit d'un pain blanc, sans boulage, qui a trop attendu (environ 16h). Un bel échec, même si c'est pas mauvais !

"Cricket?? Nobody knows what cricket is. You gotta know what a crumpet is to know what cricket is." - Rafael, TMNT (1990)

I still don't know how to play cricket

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Tastes pretty good!

New bread formula discovered. The covalent bond is strong and mediated by glutrons.

(Yeah I know bro, it's di-bromine already)

I make these in memory of my grandma every year when my family gets together for Christmas, following this recipe. The recipe makes 16 kolache, 12 with apricot filling and 4 with poppy seed filling

I don't know what I did right but I find the scoring to be very pretty.

Bonus: the other loaves of the batch !!!

Ol' Reliable

I threw out my two experimental loaves, so I needed to make some more for myself. This is the tartine country loaf again, and I almost followed the instructions.

Only alteration was that, instead of feeding the starter the night before, I mixed about a 50/50 ripe starter to fresh flour mixture this morning.

Autolyse: 700g cold water, 200g leaven, 900g AP, 100g semolina flour, mix by hand, rest 25-40min

Add 21g salt dissolved in 50g water

Bulk ferment probably 6 hours, turned every 30min for the first

After BF, removed, form rounds and rested for 15ish min

Shaped into loaves and proof next to preheating oven for an hour, the other proofed in the fridge overnight and is the first and second images

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Recipe courtesy of Chain Baker: https://youtu.be/1T0E5AEP-CE

Planning to make it for thanksgiving instead of rolls, so I did a practice loaf. Turned out great!

I’m going to use this to make stuffing to go along with a roast chicken but I was pretty impressed with how it turned out.

I’m having fun tweaking things now, but I think I’ve got the basics mostly figured out. I’m in Denver, so the altitude and dryness play a role.

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This week's sourdough loaf. Still baking every weekend. Still delicious.

I heard you might enjoy this Borodinsky Bread I made. It's my first attempt at bread making and I know I messed on multiple steps including adding probably too much ground black caraway. But it is still satisfying having a giant loaf to call my own.

Very simple. Sometimes I just want light fluffy easy bread!

cross-posted from: https://lemmy.world/post/20535229

> Trying to get more fancy with scoring them

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Used my standard Twig and Leaf sandwich recipe (adapted from Forkish's Evolutions)

70% (350g) KAF bread flour 30% (150g) KAF white whole wheat

30% (150g) Bob's Red Mill 5 grain hot cereal, soaked and drained, reserving the soaking liquid.

75% (375g) room temp water, use the soaking liquid for half the water.

3.5% (17.5g) salt.

3.5g instant yeast.

1 tbs (15-20g) honey.

Mix flours and water, autolyze (rest) covered at least 15 minutes.

With wet hands, fold in yeast and salt. Add all the oatmeal and honey on top, but don't mix in yet. Rest 15-30 minutes.

Fold in the oat meal and honey.

Bulk rise overnight in fridge, I gave it one more set of folds before bed.

Form into loaf, proof rise 90 minutes. Preheat oven 450f at least 30 minutes with cast iron skillet for steam.

Add c.500ml boiling water to the skillet when you put the loaf in the oven for steam.

Bake 25 minutes, then rotate loaf, remove skillet, and turn oven down to 425f.

Bake 25 minutes, it always needs 5 more minutes, usually even if it already had 5 more minutes.

Remove to grid. Let cool at least 1 hour.

En guete!