Bready

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"Cricket?? Nobody knows what cricket is. You gotta know what a crumpet is to know what cricket is." - Rafael, TMNT (1990)

New bread formula discovered. The covalent bond is strong and mediated by glutrons.

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.

Ol' Reliable

Recipe courtesy of Chain Baker: https://youtu.be/1T0E5AEP-CE

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!

Trying to get more fancy with scoring them

Used my standard Twig and Leaf sandwich recipe (adapted from Forkish’s Evolutions)

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.

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:

Okay so I totally failed to put the dough in the fridge overnight, these might not quite be as intended but they’re okay!

I love this channel.

Did a double batch of starter bc I want to bake 2 loaves. Breadimus Prime tried to make an escape!

First attempt at pizza roll ups. Not bad, need work, but tasty. 3/5* s

400g Manitoba 600g type 1 75% hydratation

Make it eeeeeevry weekend. Give away 1/2 to 2/3 of them.

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!

Today’s experiment is a sourdough bread with 20% scalded buckwheat flour. Very soft, sweet earthy flavor.

Accidentally left my dough in the proofer overnight. I wonder if it’ll do a second rise. Time to find out.

Very stressed out, so that means baking! Blueberry lemon Roll Ups recipe by ChainBaker. youtu.be/eP-gFkNE4-A

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 🙌

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.

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!

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.

Sourdough bâtard popped a lovely ear

While it being a little more expensive, sooo worth it. Bread in picture is a fresh sourdough bread. Yummsy!

200g flour

75% bread flour, 25% khorasan flour, 80% hydration, baked in dutch oven with steam.

Source www.instagram.com/reel/C5gSxEUuRjf/

No crumbshot yet, cooling. It’s a bit of a frankenloaf as I didn’t have enough flour but had already started the process.

www.instagram.com/reel/C2FUsMEyJjq yewwooi on ig

They’re an all sourdough bakery.

Recipe is 75% bread flour, 25% whole khorasan, 80% hydration.

Followup to temperature profile with a probe in the loaf. The temperature inside the dutch oven was lower and steadier than I expected.

King Arthur cinnamon star bread, very tasty not overly sweet.

Temperatures recorded in the oven during a dutch oven sourdough bake. 20 minutes at 500F with the dutch oven lid on, 20m at 400F with it open.

I wanted to demonstrate a harder bake and go full Maillard on this wheat. 77% hydration, 550 degrees in Emile Henry baker then immediately dropped to 450 for 45 minutes, lid off baker for another 17, with me intently focused for the last 5 minutes.

This is one I make often since it usually gives me good results.

Bonus crumb shot:

75% bread flour

Just some banana nut bread.

I’ve been experimenting on babys lately, so here is tonight’s samhain version: