Lemmy Bread

Before cutting:\ !

Slices:\ !

My second attempt at 80% hydrated bread and this time I used some flour additives or baking aids or whatever you call them, to get to a higher protein percentage. Specifically (links are to the Danish site where I bought the stuff):

• 400g flour (12% protein)
• 25g gluten (81% protein)
• 25g dried soughdour for extra taste (13% protein)
• 15g baking enzymes for larger volume (30% protein)

That's a total dry mass of 465g, of which 76g is protein, so roughly 16% protein. With 80% hydration, that's then 372g of water. And then I added 15g of fresh yeast or something like that (not sure if fresh yeast should be counted as dry or wet 🤔).

I think the bubbles are bigger this time than in my last attempt, so I guess the additives made a difference! :D

I still want to try using the additives for pizza dough, but that will wait a few weeks.

edit: To those asking, tastes good, but slightly underproofed.

Haha for to say feeling pretty great. These are the loafs I mentioned that I am now being paid to make. Small batch of 4 in total. Should know by Monday how they sold over the weekend rush.

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Hi all. I bring in pretty much every loaf I post here into my work. Work for a decent sized corp so it gets devoured quickly. One of the people who works there has offered me a part-time position to make custom breads for his family owned restaurant. Starting with those mini taro+matcha loafs.

I took it and start on Tuesday evening. No idea how far this is going to go, it felt really good getting that offer.

Would like to thank the community for putting up with my experiments, failures, and offering feedback and ideas.

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Yeah the stuck together. It came out well I think the matcha needs something to balance it like seeds and I should use more taro next time.

Mixed and did first rise in my bread machine

Recipe

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Green = matcha

Red = paprika and beet

Yellowish = peanut butter

Deep Brown = cinnamon

I never tried so high hydration before and I was very pleased with the large bubbles! :D

Before cutting: !

Slices: !

Forgot to post it yesterday. Came out pretty good

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Each braid had a light jam filling in it. Braiding was a bit of a challenge. It however was worth the effort. So guess I got a new thing to explore, since spice painting is figured out, and that is fillings.

I am really struggling moving over from counter bulk rises to fridge ones. This is my first attempt with a braided bread. 6 hours in my refrigerator and ended up adding an hour during second rise. Tastes great but I haven't gotten the process down yet.

Someone snuck a slice before I could get the photo

Nuts: almond + walnut ground up Wash: olive oil, egg, milk, and honey Add-ons: 3.5 tablespoons of peanut butter powder, some chocolate chips, and 50 grams almond flour Spice painting: cinnamon on one side and peanut butter on the other

On a personal note I am thinking about 18 more braided loads before I move on to other bakes.

Had to rush through the braiding process and it definitely shows. However the tastes was fine. Ground the walnuts and almond flakes this time.

I will continue to post failures as well as successes since I think that makes for a healthier online community

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Increased peanut butter powder to two tablespoons. Wash is a mix of spice painted cinnamon and peanut butter powder over a layer of egg+olive oil+honey+milk, slight amount of coconut powder in dough

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Cinnamon on outside the lighter color on the inside is from peanut butter powder

I could swear the dough somehow knows when my heart isn't in it and I am just going through the motions. Still tasty but not what I wanted. Fluffier than last time which I attribute to adding less flour during kneeding and not letting it sit as long in braided form.

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65% hydration, 4.5 hour bulk with 4 folds at 45 min intervals. Shaped and then 15 hours overnight in the fridge before baking, and ready for lunch!

Still can't get the apples right. I might try thicker slices and freezing. However, I am happy with how it tastes overall.

Camping season is on and that means hauling half a kg of sourdough on the trail. Just to make some flatbreads.

Recipe

About 80% hydration

One part rye flour

Three parts whole wheat flour

Sourdough starter (you know yours best)

Salt

Mix and put into container. At fire work dough into golfball sized balls, let balls rest snd then flatten them. I prefer the thumbing method. Once coals are hotHotHOT put discs on gridddle and bake. Time depends on how how your coals are. I go by feel.

It’s a recipe passed down from my grandma. She would make it every Easter.

Tried adding the apples midway through the bake and they wouldn't stick :( still they didn't get that too toasted effect the last one had. Clearly room for improvement. Still happy with this bake.

after a few months of tries this one looks better!

• 200gr wholemeal stoneground flour
• 80gr spelt flour
• 100gr white flour
• 100gr starter
• 250ml water (actually a smidge less than that)
• salt

Folded 5 times every 30 minutes. Let it rest for a 5 hours on the kitchen counter, degassed (well, that's just a fancy word, it just deflated when I poked it lol), then let it rest overnight (12 hours) in the fridge. Cooked in the oven inside dutch oven. Let it cool for 24hours before cutting it.

Taste good, it's not as wet as the previous experiments where I just let it rest overnight in the fridge.

It's "dense", which in a way is good because if the holes were too big the butter/peanut butter would just drip through! But I'd like to have it a just a bit more fluffy I guess. I know the starter is good because when I feed it it grows like crazy (and smells good).

Any ideas?

Thanks!

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I know, I know, I'm late to the sourdough game, but I've been thoroughly enjoying easy bread with commercial yeast, so I wanted to give sourdough a shot.

Followed the recipe from Joshua Wiessman's "Unapologetic Cookbook" (side note: great cookbook), twice, but I couldn't get the dough to turn out right. It always seemed overly hydrated and liquid.

I've been reading through this community, watching videos, and cooking easy bread long enough though that I finally threw up my hands and decided to have a go at it myself.

I started with about 10g of starter, added about 450g of bread flour, 1/4 cup of sugar (to increase rise), and a spoonful of salt. Then let that mix in the stand mixer till pretty homogeneous. Next I added 1.5 cups of 100°F water, and mixed in.

At this point it was still very liquidy, so I mixed in quite a bit more bread flour until it "looked right" with an appropriate amount of shaggyness.

I then let that rest for a while, and came back with the dough hook about every 30 minutes. At one point it still looked a bit too wet, so I added even more bread flour. I just worked this in with the hook.

After all my working I was worried about overdoing it, so I switched to stretch and folds, of which I did about 3 over the next several hours.

Finally I left it alone for about an hour, and when I returned, it was nice and risen.

I turned it out into my working space, added flour, cut and shaped, and placed into the floured bannetons. I let them rest in the bannetons for about an hour before I refrigerated them overnight.

I let them rest while the oven was heating this morning, and followed my normal baking routine, but I adjusted the temp up by about 50°, based on the Weissman recipe, which I feel was a mistake, so next time I'll just stick to 450°F.

The result was good. Though I can still taste sugar, so I'm going to cut it way down in the next batch. I'm also thinking I may not split into two loafs, and to bake at a lower temp next time.

All in all, I'd say this is my first successful attempt, and I'm excited for the next iteration. Any tips or sage wisdom from fellow bread people would be greatly appreciated!

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My shaping needs work, but I’m excited to have these for dinner tonight. Making some chicken sandwiches.

My eldest daughter's idea

Fat = olive oil

Sugar = white

Primary liquid = orange tea

50 grams coconut flour + 75 grams almond flour

Wash = whole egg + honey + milk

Cinnamon painted the whole thing + sprinkled chocolate chips and coconut.

5% petit fermination

5 strand braids

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Coconut one one side cinnamon on the other. If you get my post title reference we can be best friends.

Had a bad bake so decided to go backwards a step and recover.

This time it didn't work out as well, and came out a bit dense and rubbery. Not bad, just not as tasty as last time.

Almond flour currently at 100 grams, coconut flour at 50 grams, increased water by .25 cups. Topped it with diced coconut, almond flakes, and cinnamon

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• 100g whole khorasan flour
• 200g boiling water
• 100g whole khorasan flour
• 500g bread flour
• 340g warm water
• 200g starter
• 16g salt

> Pour 200g boiling water on 100g khorasan flour, mix until fully hydrated, rest 15m > > Add another 100g khorasan, 500g bread flour, 340g warm water > > Mix with dough hook 3 minutes @ speed 2 > > Cover and rest for 1/2 to 3 hours to autolyse > > Mix with dough hook speed 2 for 8 minutes, develop gluten to windowpane > > Add 200g starter and 16g salt > > Mix with dough hook for 8 minutes @ speed 3 > > Final dough temperature should be 74F > > Cover and bulk ferment at room temp for 12 hours > > Divide and preshape dough, rest 15-30 minutes > > Shape dough, proof on counter 1-2 hours > > (Optional) Retard dough in fridge 6-48 hours > > Bake with steam @ 450F 38-50 minutes depending on loaf size

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• Chestnut honey (hat tip to https://sh.itjust.works/u/Grass)
• Increased almond flour to 100 grams from 50 grams in previous batch

Besides for that unchanged.