Bready

Aka butt bread.

80% hydration, instant yeast. Tested out the cold oven, cold dutch oven technique. Results, pretty good crumb even if it did spread a bit

Next time I might cut the H2O down to 75% and or give it a second fold

Very pleased with the result. With olive oil I have no complains, plain it may be a touch dry.

The America's Test Kitchen recipe has you heat some flour + water to make the starch absorb more water, in an effort to have a higher hydration dough without sacrificing workability; and the dough was very easy to work with while producing nice light crumb.

Fresh out of the oven (egg white wash + sesame seeds):

I made it staying in an AirBnB. I was trying to figure out where to prove the loaves, lacking my usual options, but the house has sub-floor heating in the entryway. Worked great, and nobody stepped on the loaves!

Infra red image (Topdon camera) below. Quite a treat to put on warm shoes in 10-20F weather, too.

70% Bread flour

20% Eincorn flour

10% Whole wheat

30% 5 Grain hot cereal (soaked in cold water, drained, reserving soaking liquid)

78% water (use reserved soaking liquid for up to half the water)

2.2% salt

4g instant yeast

Method in comments.

Hey all,

I've seen a lot of these posts pop up on my front page and it's honestly made me want to try getting into the hobby, however I tend to jump into hobbies neck deep and drop them shortly after. Is there any way to test the waters without going down the rabbit hole? It seems like you need a lot of equipment and experience to get the best results.

Another thing is that I tend to dislike store bought sourdough as I've found most of it to be too tangy/sour. Do all sourdoughs taste like this, or would it be fairly easy to control when making your own bread?

Edit: sorry, I should clarify. I'm specifically talking about sourdough. I've baked bread before (though it's been a long time) but most of the really good looking breads here have been sourdough.

I’ve got a bit of a back log to post, but I figured I would start strong with one of my better sourdough bakes.

I still need to work on my scoring, but I’m happy with the look otherwise.

Tried simple wheat buns.

They came out OK but the "shell" was slightly hard and I'd prefer a more aired inside, any recommendations gladly taken!

Just found this community and I'm so excited! Here are my loaves from 2 weeks ago - my second attempt at sourdough and I'm pretty pleased. I've lazily been feeding a starter for a year but finally worked up the gumption to use it. (Yes, I know how ridiculous that sounds!)

So excited to see more bread from you all and share recipes and tips! Currently I have a boule of this for my husband in a banneton in the fridge to be baked tomorrow. He's German and lives in America but misses his favorite bread so I'm determined to start making it for him!

Hope everyone's weekend loaves turn out wonderfully!

I’m a noob with sourdough and I have been having a hard time getting information on how to maintain a consistent amount of starter. Is it generally appropriate to discard half and replace that half with fresh flour and water?

Related, is “discard” in any meaningful way different from the starter itself, or are the recipes for discard scones/crackers/whatever just labeled that because you aren’t using the starter for rise?

Spelt loaf. Crumb shot in comments.

I'm thinking this should be marked NSFW...

Recipe (in German)

Tastes as good as it looks.

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