Bready
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First loaf out of the new oven
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!
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wherever I saw "putting a wet piece of parchment over the loaves and then removing after 15 minutes" thank you, thank you, thank you.
That addition moved me one huge step closer. I don't remember where I saw or read or listened to or wherever I learned it but I was too weary to pour boiling water into my gas oven and this really worked for me.
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Scalded khorasan sourdough
Recently switched to using the “Caddy Clasp” shaping technique. Khorasan flour has weaker gluten and my theory is I’ll get more oven spring with gentler shaping.
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I got an ear!
In almost 5 years of making sourdough, I've only gotten an ear once before. Turns out my starter sucked. When it died (broke the jar, got glass in it) I spent 6 weeks trying and failing to make a new one. I still don't know why it wouldn't work, but I ordered one from King Arthur, and it's healthy and functional.
I was worried about fermenting this lemon rosemary sourdough since the directions basically only do it for an hour. I wasn't ready to bake yet, so I stuck it in the fridge for a couple hours. It came out beautiful and delicious.
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Salt Rising Bread
Or rather salt rising muffins, but still. For those unfamiliar, it's an obscure Appalachian bread. Rather than being risen by the CO2 produced from yeast or baking soda, it's risen by the hydrogen produced by Clostridium perfringens bacteria. This gives it a different texture and a funky/cheesy taste. Still fermented, so I hope it counts for the rules! Crumb shot:
Mine isn't great compared to anything you'd get from Rising Creek Bakery, who literally wrote the book on salt rising bread. As you can see, mine came out pretty dense, but that's definitely not because of the kind of bread it is. I think it's more because of the 100% whole wheat, and my own lack of skill. It took me like 6 tries to even get the starter right lol. But I thought, maybe people have never heard of this and would be interested. I used wheat berries from Castle Valley Mill, which is only a couple hours away from me, and ground them in a hand-crank mill.
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Sourdough ciabatta rolls
Okay so I totally failed to put the dough in the fridge overnight, these might not quite be as intended but they're okay!
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My starter has been a little bitch for a few weeks, but she's back on track
For some reason KA AP wasn't doing it for her anymore, but KA WW did the trick
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how temperature affects cold fermentation - chain baker on YouTube
YouTube Video
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I love this channel.
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starter tried to make an escape
Did a double batch of starter bc I want to bake 2 loaves. Breadimus Prime tried to make an escape!
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leftover sourdough magic
What to do with refuse from your sourdough feeding? Easy! Collect it and then do some freestyle sourdough leftover bread. Tastes even better than it looks!
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Pizza roll ups
First attempt at pizza roll ups. Not bad, need work, but tasty. 3/5* s
Used this recipe but cut the lemon and changed the filling to pizza stuff. https://youtu.be/eP-gFkNE4-A
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Buckwheat sourdough bread
Today’s experiment is a sourdough bread with 20% scalded buckwheat flour. Very soft, sweet earthy flavor.
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Oops, forgot dough in proofer.
Accidentally left my dough in the proofer overnight. I wonder if it'll do a second rise. Time to find out.
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The bakery where everything is sourdough (Proof Bread in AZ)
YouTube Video
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I want to work there. It would feel so fulfilling. I would be so much fatter, eating all the scraps.
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Blueberry lemon roll ups with cream cheese icing
Very stressed out, so that means baking! Blueberry lemon Roll Ups recipe by ChainBaker. https://youtu.be/eP-gFkNE4-A
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Homemade banana bread 🍌🍞
The amateur bread adventures continue! This time I decided to make a banana bread as I had never tried one before. Turned out freaking delicious 😋 Also, what toppings/spreads are recommend to have on banana bread, Lemmy know 🙌
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Proof Bread in AZ (USA) talking about the wheat they contracted for their bakery. I love this channel.
YouTube Video
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Absolute love this by Proof Bread. Living the dream: sourcing your own grain to mill to flour that you use in your own bakery to provide food for people.
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First attempt making a loaf! 🍞
It turned out really great and tasty! Was a little worried when making it as I didn't have everything the recipe asked for. As it wanted a loaf pan with a lid(?) Have never seen such, but it worked fine without 😊 A bit of a confidence boost tbh that it went so well for being the my first time. Look forward making more!
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2nd try sourdough English muffins
First try I used AP flour and let the 1st rise go too long I think, and they were too dense. This time I used my regular sourdough recipe with bread flour (920g, with 650g water, 71% hydration) and they came out great.
Thanks for the inspiration from this community!
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Started buying bread from local bakery over grocery shops! So worth it!
While it being a little more expensive, sooo worth it. Bread in picture is a fresh sourdough bread. Yummsy!
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Impromptu English muffins (first try!)
200g flour
5g baking powder
Pinch of salt
30g oil
125g milk
Truly idiot proof. You just mix and roll out, cut with a glass cup, and cook in a pan. One came out undercooked, just split in half and toast right in the pan, it was actually the best one of the lot
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Sourdough batard with khorasan
75% bread flour, 25% khorasan flour, 80% hydration, baked in dutch oven with steam.
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Lockdowns are far enough away that baking is fun again.
No crumbshot yet, cooling. It's a bit of a frankenloaf as I didn't have enough flour but had already started the process.
about 30% white bread flour, 30% rye, and 30% horrible supermarket wholemeal. ~80% hydration.
Tbh I was surprised it came out of the rattan thing as the rye + high hydration makes a pretty sticky mess. However it seemed enough water leeched through the wood during proofing that the rice flour did it's thing.
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I need this giant pain au chocolate in my face
Video
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https://www.instagram.com/reel/C2FUsMEyJjq yewwooi on ig
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Rolling out morning buns from Proof Bread in AZ
YouTube Video
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cross-posted from: https://lemm.ee/post/23582539
> They're an all sourdough bakery.
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Oven and in-dutch-oven temperature profiles of sourdough bake
Followup to temperature profile with a probe in the loaf. The temperature inside the dutch oven was lower and steadier than I expected.