Bready

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Bready is a community for anything related to making homemade bread!

Bloomers, loafs, flatbreads, rye breads, wheat breads, sourdough breads, yeast breads - all fermented breads are welcome! Vienesse pastries like croissants are also welcome because technically they're breads too.

This is an English language only comminuty.

Rules:

All posts must be bread or baking-related.
No SPAM and advertising posts. If you want to promote your business - contact mods first to get an approval.
No NSFW content.
Try to share your recipe with your photos so everyone is able to recreate it.
All recipes are public domain, recipe books are not. You can post any recipe invented by someone else, but you cannot post copyrighted work. That means no photos of book pages and screenshots of 3rd party web sites. Write the recipe down in text format instead.

founded 2 years ago

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Aux@lemmy.world

First Challah. America's Test Kitchen recipe. Sub-floor heating for proving in a pinch. (lemmy.world)

submitted 4 days ago by pageflight@lemmy.world to c/bready@lemmy.world

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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):

full loaf

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!

proving

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

infra red

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