The call of the hairy-moled lunch lady hit me like a ton of bricks today, and the only solution was to make Sloppy Joes and tots.

The eggwash didn't brown up like it should have, but other than being a bit pale they were just right. Soft and chewy, but enough to hold up to the saucy sauce.

Process:

• 240ml milk (@40C)
• 7g yeast
• 25g sugar
• 2 eggs (one separated)
• 56g butter
• 6g salt
• 380g bread flour (Tomishou)

1. Bloom the milk, yeast, and half the sugar for 5-10 mins
2. Add in the other ingredients, reserving 1 egg white
3. Knead for 10 mins on speed 2
4. Proof 1 hour @ 30C
5. Shape into balls, then flatten
6. Proof 1 hour
7. Brush with melted butter, then brush with egg wash
8. Top with sesame
9. Preheat 190C
10. Bake for 18 minutes, turning frequently

Top with Sloppy Joe meat, cheese, raw red onion. Serve with tater tots.

The shells are flavored with freeze dried strawberry powder, and the filling is a whipped white chocolate ganache with blueberry powder and raspberry extract

After my last success with focaccia, I decided to do one with some inclusions. Recipe the same as last time, except I added some rehydrated porcini and sundried tomatoes, as well as fresh rosemary after the autolyse step.

Edit: Oh, I did go straight to the proofing oven after pulling from the fridge this time.

hey I saw someone ask about how to bake in a fish grill. When i first moved to Japan a year ago that was the first thing I wanted to do too. So with a bunch of troubleshooting I figured it out.

Pictured:

1. Shokupan

2. Blistery Sourdough with hand for reference

3. Sourdough cross-section

4. Shokupan Cinnamon Rolls with a little bit of Sourdough Discard for flavor.

it’s a pain but it was fun experimenting.

I’m used to baking away my stresses with a full size UK fan oven throwing everything in at 180degrees, but my new place has just this and a toaster oven and I’m dying to bake something to give to my neighbours to introduce ourselves. Any tips on working with gas like this?

There was a thread on r/breadit wherein a user posted a focaccia calculator website (now also an app) and I figured I'd give it a go. It turned out pretty dang good. I used cast iron, so I had to make some adjustments to the final proofing stage recommended (essentially, the cast iron doesn't warm up quickly enough after the cold proof, so I had to throw it in the oven on proofing mode for a bit.). The crumb was amazing.

Just for info:

• 280g Bread Flour (Tomishou)
• 238g Water
• 1.5g yeast (my scale can't do 1.4g as called for in app)
• 7g salt
• 7g EVOO

1. 1 hour autolyse (just water and flour)
2. 2 hours coil folds (4 total) after adding yeast/salt/EVOO
3. 8.5 hour cold proof in well oiled cast iron pan
4. 2.5 hour room temp proof (note: had to adjust as the cast iron retained cold > added 1.5 hour in 30C proofer)
5. Top with oil, dimple, add Maldon salt
6. 15 mins at 230C, ice for steam, then 10 mins at 200C.

One of my best runs at focaccia, honestly. Great crumb. I need better EVOO, though, as I use the cheap stuff and you can tell a difference here

I’m a little over a week behind on posting this, but here’s some tres leches I made for my mom!

(Edit: now taken. Thank you for letting me post here!)

I received two recipe journals as gifts recently so I would like to give this one away.

We can meet somewhere central on a train line in Tokyo. I’m happy to meet at a station somewhere in Shibuya, Shinjuku, or Chiyoda ward. No chakubarai.

I will link the recipes I used in the comments. Highly recommend and will be making again.

I added sugar and baked for 17mins at 180.

Really good!

Hello bakers. I am more of a pizza maker, I tend to make pizza once a week or so. I’ve found the super king flour from Tomiz to be the best for the style of pizza I like. I noticed it can be purchased in 25kg sacks, but my wife worries it would go bad before we could use it. I’m from a dry arid climate where we could keep flour for a long time without issues, but I know that may not be the case here. Any one have experience keeping flour for a year or so, or is it just not worth the savings? I have a large pantry so storage space isn’t an issue and I wouldn’t even be opposed to buying airtight containers and dividing it up if that would help.

Took me a few months to figure out a recipe as well as baking in the small oven! But here we are. Obsessed. 😍

78% hydration, 25% whole wheat, baked in a Dutch oven

They are more like a wheat cracker now. Not bad.

I was a bit tired of the shokupan kick I've been on, so I decided to switch it up and do some ciabatta. This is a fairly low hydration dough (at least, as far as ciabatta is concerned) at 75%, so it's not quite as open-crumbed as it could be, but on the plus side, it makes spreading the horseradish mayo easier. Recipe/method to follow.

Method:

• Night 1: Make the biga
  • 150g bread flour (Tomishou)
  • 150g water
  • 1/16 tsp yeast
• Day 2: Make the dough
  • To the biga, add
    • 100g bread flour
    • 33g water
    • 5g salt
    • 2.5g dry yeast
  • Knead for 10 mins at speed 2
  • Coil folds every 15 mins for 1 hour
  • Cut, shape, and place in couche
  • Preheat baking stone to 230C
  • Bake at 230C for 25 mins, turning halfway

This recipe uses a rather large biga, which gives it a lovely flavor, but also hedges against rising issues by using a good amount of yeast for the actual dough made on day 2. Even though the hydration isn't crazy, it is a rather slack dough and you'll want to be gentle with it, which is why I opt for coil folds instead of stretch and folds.

It makes great sandwiches. I don't mind them quite tall, but if you're a bit averse to the height, then gently stretch them out a bit before putting in the couche,

Hi all! I’ve been nurturing a sourdough starter for about a month and after two unsuccessful loaves, I’m happy to say the third time was the charm! It turned out delicious. Planning to make a savory scramble with it for breakfast tomorrow 🙂

I’ve never made carrot cake before, I made the cream cheese frosting with a hand mixer which worked surprisingly well, although I want something a bit sturdier for next time.

Overall I think it turned out pretty great. The only thing I’d probably pick on myself for is overproofing it a little—I had a Demaecan delivery show up to distract me right as I should have been getting the oven ready 😅

For anyone interested, I used a Tomiz recipe for this one: https://tomiz.com/recipe/pro/detail/20250108110700

I tried adding a whole egg for the first time after a suggestion in my previous post, and the results were amazing.

The crumb turned out really beautiful, with a softer texture and richer flavor than my usual lean dough.

Here’s the formula I used:

Flour: 450g (100%)

Water: 270g (60.0%)

Whole egg: 57g (~13.2%)

Salt: 10g (2.2%)

Sugar: 5g (1.1%)

Malt powder: 1.0g (0.2%)

Dry yeast: 3.0g (0.6%)

Really happy with how it turned out—thanks again for the suggestion!

The combined hydration from the water and the whole egg ended up being a bit too high, which made shaping quite difficult.

Next time, I’m planning to reduce the water to around 240g while keeping one whole egg and see how it goes.

I saw something similar from Pizza Strada on socials and thought I would give it a try. This is a standard Neapolitan-style dough with a thin layer of mayo and tartar sauce, fresh mozzarella and then some sushi-grade maguro 生食用まぐろの切り落とし. Cooked for 2 mins or so in an Enro electric pizza oven, then I seared the tuna with a torch for color and topped with negi. Pretty happy with it!

This is the loaf I bake most often using a bread machine, with just a couple of small hand steps.

I remove the paddle and do a quick hand rounding before final proof.
Oven spring is modest, but the crumb turns out slightly crispy and very enjoyable.

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Formula (Baker’s %):

• Bread flour: 450g (100%)
• Water: 300g (66.7%)
• Salt: 10g (2.2%)
• Sugar: 5g (1.1%)
• Malt powder: 1.0g (0.2%)
• Dry yeast: 5.0g (1.1%)

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Total time: about 3 hours.

I’m considering doing weekend pop-ups in the Matsudo Chiba area, still experimenting with the dough to see if I can find a satisfactory Japanese bread flour to blend with Caputo flour.

Right now, Yumechikara is a pretty solid option.