this post was submitted on 15 Apr 2025
186 points (97.4% liked)

FoodPorn

17387 readers
30 users here now

Welcome to a little slice of culinary heaven where we share photos of our favorite dishes, from savory succulent sausages to delicious and delectable desserts. Made it yourself? We'd love to hear your recipe!

Rules:

1. BE KIND

Food should bring people together, not tear them apart. Think of the human on the other side of the screen, and don't troll, harass, engage in bigotry, or otherwise make others uncomfortable with your words.

2. NO ADVERTISING

This community is for sharing pictures of awesome food, not a platform to advertise.

3. NO MEMES

4. PICTURES SHOULD BE OF FOOD

Preferably good, high quality pictures of good looking grub; for pictures of terrible food, see [email protected]

Other Cooking Communities:

Be sure to check out these other awesome and fun food related communities!

[email protected] - A general communty about all things cooking.

[email protected] - All about sous vide precision cooking.

[email protected] - Celebrating Korean cuisine!

founded 2 years ago
MODERATORS
 

Extra mature cheddar, pink lady apple, rocket, and homemade onion chutney on some also homemade bread. Insides of the bread toasted just a little to give it a bit more structure.

This is a direct response to the awful thing posted in !memes yesterday

you are viewing a single comment's thread
view the rest of the comments
[–] [email protected] 9 points 1 week ago (1 children)

Bread looks really good. Can we have the recipe?

[–] [email protected] 15 points 1 week ago (1 children)

Yes, but it'll be a bit rough because I did not follow a specific one:

  • 600g white bread flour, 400g water, 7g dried yeast, 15g salt
  • Activate the yeast by warming half of the water and sprinkling the yeast on top. Leave for five-ten minutes. There should be some bubbles.
  • Mix everything, knead enough to get it homogenous
  • Cover and put in the fridge for 12 hours. I left it overnight
  • Take the dough out of the fridge, divide into six
  • Shape into balls, aining to get a taut upper surface. I am not sure how best to explain this. You're kind of folding the outsides into the centre of the bottom
  • Cover and leave to proof for an hour
  • Half an hour into the proof, preheat the oven with a dish of water in it. 220 C / 430 F
  • 45 minutes into the proof, make the paste for the top. Mix 50g rice flour, 5g sugar, another packet of dried yeast, 10g sesame oil, and just enough water to make a spreadable paste. Spread over the top of the dough, taking care not to squash them
  • In the oven for 22 minutes
[–] [email protected] 2 points 1 week ago

Thank you very much!