Bready

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

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

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.

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

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!

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.

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.

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.