Bready

Here’s the recipe I (mostly) followed

Today i had malt powder, and I added an egg wash. They look much better than last week’s batch.

Day 12 of being unemployed, i have made 3 batches of baguettes, 2 different tries at dutch oven loaves (neither came out well at all),a batch of sub rolls, a chocolate cake (was my son’s birthday last week), and today a batch of bagels.

Pretty standard no-knead recipe. This time though I replaced half the water with Erdinger alcohol free beer and rubbed some butter into the flour for a softer crust.

This was my time baking baguettes. Loaves on the left were the first, while the right being the final. You can see as the batches went on they came out better. I baked them 2 at a time on my pizza stone.

I make these in my old GE Spectra electric oven. It’s worth about $300 these days. I just don’t feel like you need one of those expensive Ooni ovens.

Not a recent bake, but I’m quite proud of this loaf! Challah is one of the most fun breads to make imo, I love the shaping process and the results when I have French toast for breakfast 😋

As-baked, riff on a Ken Forkish recipe.

Still doing the Baking with Jack Sourdough Loaf. Keeps coming out better each time!

I’ve had a hankering for a reuben sando for awhile and corned beef is on sale for St. Paddy’s, so I tried my hand at marbled rye. I’d say mission success. The outside layer was a little too thin and tore in a small spot during the second proof, and it wasn’t as dark as it should be because the cocoa powder poofed out and into my electrical socket, but that doesn’t detract from the taste.

Used Bake with Jack’s recipe for basic sourdough. https://www.bakewithjack.co.uk/blog-1/2018/7/5/sourdough-loaf-for-beginners

I made bread for a few weeks, but the bread never rose properly. It was always rather flat and dense, and while tasting good, never really hit that spot. Today, I pulled the first really fluffy bread out of the oven and it turned out great. Really happy with it.

Honestly? Not my finest work. But still pretty tasty. I see other pizzas here and I’m all about pushing the envelope, so here we go.

finished off the dinner roll dough that’s been chilling in the fridge since last week. dipped in egg wash, rolled in topping, 1hr rise, careful egg brush, added sliced garlic, baked at 350F for 25 mins.

The flavour is detectable but subtle. It still works perfectly as white bread, it just looks fun and has a bit more depth to it if you have it without any strong-tasting toppings

Here I was, contentedly living my life not making fucking bread, and y’all had to come along and tempt me with delicious rolls n shit. So now I’ve made a big fucking loaf of white bread and it’s goddamn delicious and all I can think about is making more motherfucking bread.

I make a loaf every two days for the family. Nothing fancy. Just some sourdough.

Tried this recipe. A bit too sweet but really good.

Yes, I’m the reason Pizza Hut and Papa John’s are closing locations. It was supposed to be round but I’m happy how it grabbed the baking stone and stretched a bit when pulling the peel back.

Sie haben viel besser geklappt, als ich gedacht hatte.

This was a while ago, but I made a loaf of challah, and having had success with babka in the past, decided why not…

pretty happy with these. white bread + 1 flax egg and - less than 1/4 cup water. the ones that are properly coated were dipped in egg wash and then soo gently rolled in the topping.

Baked them a little longer than intended. Still taste good!

These came out very soft! First time I tried to make these, somehow it did not turn out good. I realized I wasn’t using enough flour.

I think that’s a Brittany Spears lyric.

30% Janie’s Mill spelt 70% Gold Medal bread flour 78% H2O 2.2% NaCl 3ish grams instant yeast.

The boring stuff.

125g peak starter 350g filtered room temp water 500g KA bread flour 12g salt

One for Sandwiches and one very dark batard.

Used King Arthurs Sourdough Discard Pizza (except I don’t have discard so it’s just Sourdough Pizza.)

Ended up with 7. Four are parbaked and will be frozen. The middle “rustic” one didn’t fit in the propfer.

Based on Binging with Babish KFC biscuits. https://www.babi.sh/recipes/KFC meal but that’s pay walled. Ffs Babish, he’s really fallen off. Pay wall, seriously? Put it into reader mode to get this.

It seems for every person with a starter there is a different way to feed it.

We got a new oven. Turns out the old one was extremely bad at temperature regulation.

So, I made my best bread yet but I'm not sure what part of the process made it so good. I'll start with the recipe and explain the process because below it's puzzling me.

That's how I get a tight but not overly dense crumb, which allows for very thin slices that stay intact.

Wholemeal Date and Apricot sticky Bun Loaf

A picture of my date-nut loaf on a board with prosciutto, cheese, olives, preserves, and red wine.

yeasted version of glass bread:

Perfect Tortilla wraps

82% poolish ciabatta rolls

82% hydration Sourdough Ciabatta

I used the tartine basic country bread loaf recipe to throw together these Focaccia. We’re having a block party today and my intent is to slice them in half to make Caprese sandwiches with tomatoes and basil from my garden.

make 8 x 210g Baguettes with poolish

Yeasted Rye tinned loaf

Then decided to make a grilled cheese sandwich,

Happy Swiss National Day! I continue my annual attempts to replicate the Gold Bürli from https://www.sternengrill.ch/

This is my first attempt at making bread other than pancakes. I just made a basic white bread for my first try. I think it came out pretty great and it's delicious toasted with butter and my homemade black raspberry jam. I can't wait to try a sourdough next.

Going to be used for pulled pork sandwiches today though.

Recipe: * 3 large eggs * 1/2 cup butter or margarine, softened  * 1/3 cup milk, warmed to 70º to 80ºF * 3 tablespoons water, warmed to 70º to 80ºF * 3⁄4 teaspoon salt * 420 grams bread flour (or 403g all purpose flour plus 17g vital wheat gluten) * 2 tablespoons granulated/caster sugar * 1 1⁄2 teaspoons instant yeast * For cinnamon swirl: 2 tablespoons granulated/caster sugar mixed with 1 tablespoon ground cinnamon

Scientists have discovered that pairing bread wheat with a special soil fungus can significantly enhance its nutritional value. This partnership leads to bigger grains rich in zinc and phosphorus—without increasing anti-nutrients that block absorption. As a result, the wheat becomes a healthier option for human diets. Researchers believe this fungal strategy could offer a natural, sustainable way to fortify global crops with essential nutrients.

Recipe. I increased it to make 8. Held up really well for burgers.

Basic recipe at: https://www.gimmesomeoven.com/no-knead-bread/

Is this even brioche at this point? Who cares.

I'd been following instructions to take stand 2 and put it between 3 and 4 etc, and I could execute the steps but not understand what was happening.

This week I'm doing three different individual pizzas every night for four nights. Because the world is burning, but my oven is pretty hot too.

Bottom shelf is right over the light bulb, so that one was way over proofed and deflated further when I brushed on the egg wash.

Made 2 basic white bread loaves for the first time and they came out pretty decent, despite being a tad lopsided.

cross-posted from: https://lemmy.world/post/31497987

Recipe. One of the best looking sandwich loaves I ever made. Finally got a good rise.

I haven't baked anything since highschool, kinda overestimated my abilities lol. Definitely a learning experience!

Instead of using a baking steel I stacked 4 steel baking sheets and filled a smaller sheet with water on the bottom. According to my iranian father, it tastes accurate and good.

Used this serious eats recipe, love their detailed explanations of each step.

Todays lunch was grilled cheese.

Making bread tonight, and it rose really well!

I'm not sure if it's a tad dry, or if that's just how challah works, this is only my second attempt. Still tasty though!

Crumb shot to follow in a couple hours