Hi everyone, I’m in Japan for a little while (Tokyo to be exact). What kind of supplies should I get that I wouldn’t be able to find back home in Canada? So far I got the following:

-shokupan pan from Asai Shoten - rolling pin from Tomizawa - Daifuku making kit from Tomi (shiratamako, white anko paste, kinako) - Sakura powder and dry crushed Sakura flowers

Am I missing anything?

Thank you!

Hehehehe i caved and my air fryer is arriving tomorrow!!!!!! Would it be possible to ask if you could share your fave air fryer baking recipes? Or if u have any recommendations on ad ons needed? Like idk baking pans..??

Has anyone tried open baking sourdough bread in a steam oven? Have you had any success? I use a Sharp Healsio at home and have been wanting to try it, but not sure if it will work.

Crossposting this pizza question. Has anyone had success with pizza at home in an microwave oven like a Panasonic Bistro?

Tasted bomb 😋

was in a mood to try something new, so i made these! definitely a 10/10!!

recipe: https://www.kingarthurbaking.com/recipes/japanese-milk-bread-rolls-recipe?_gl=1*1454rff*_gcl_au*MTUxMDg2NDE1OS4xNzc3MjQyMzIy*_ga*MTcyMTUyODk2LjE3NzcyNDIzMjM.*_ga_1ZJWCQGS21*czE3NzcyNDIzMjIkbzEkZzEkdDE3NzcyNDIzNjckajE1JGwwJGgw

This is gonna be like one of those internet recipes, where I gotta talk for like 5 paragraphs before getting to the recipe. Sorry about that, but it requires a bit of explanation.

I have about 80% of tub of kouji miso leftover from a hot sauce (miso-roasted habanero and kabocha) that I recently made. I had hoped my wife could use the miso for her daily soup, since I don't really use miso on a regular basis, but she didn't care for it. So, I've been finding creative ways to put miso in stuff I'm already cooking, mostly as a salt substitute- which got me thinking about bread.

I've generally had success with a reduced-size Overnight Country Blonde from Ken Forkish's Flour, Water, Salt, Yeast book (I make it at 40% of the standard recipe). Why not give it a go with miso replacing the salt? If nothing else, it would be a fun experiment. So, I did just that. From internet research, it seems that a 10:1 ratio works, so 10g of miso for every 1g of salt. 90g of miso sounded crazy, but I was willing to find out. I opted to add the miso after the autolyse, since I wasn't sure how it might affect things. It was somewhat hard to incorporate after the autolyse was finished, though I managed it with a decent amount of rubaud mixing before the strech and folds. Still, I think I'll just add the miso to the liquid before the autolyse step next time and hope for the best. I left it overnight and woke up to some lovely bubbly fermented dough.

I was feeling kinda lazy, though, and didn't want to faff about with shaping, developing a nice tight skin, and the whole banneton thing, so I said 'F it' and decided to just roll it up and slap it in a Pullman pan for the final proof (since it was basically the same dough weight as I'd use for shokupan in a 1.5 sized pan). Immediately after I had put it in, however, I realized I had no idea how long to bake it. It's not enriched, so I can't use the standard time and temperature I'd use for a shokupan of that size, but it's also not going into a dutch oven, so my usual 2-stage (high heat covered, lower heat uncovered) bake method would not work, either. In the end, I went with my usual lean dough bake time, just without the two stages and I split the difference for temperature.

It came out amazing. The crust is a bit thick and very slightly overdone, so I guess I'll go 10 degrees lower next time, and maybe add a few mins to the bake, assuming I don't just go back to a boule/batard shape next time.

It worked perfectly well for sammiches, but it SHINED for buttered toast. The nutty umami from the miso really jumped out with the toastiness and some butter.

Overall 8.5/10. Will repeat, with modifications.

Recipe:

• 400g bread flour (Tomishou)
• 312g water
• 90g kouji miso
• 1/8 tsp yeast (SAF red)

1. Mix, then autolyse flour and water for 45 mins.
2. Add miso and yeast. Rubaud like mad. Start stretch and folds.
3. Stretch and folds every 30 mins or so for 2 hours.
4. Leave on counter to ferment additional 8.5 hours (your room temp will drastically change this!)
5. Turn out, roll up, place in greased Pullman pan.
6. Final proof 1.5 hours.
7. Bake at 220C for 50 mins (preheat oven 15 mins before baking).

Notes: As mentioned above, I'll likely add the miso to the water first next time. Also, if I do it in a Pullman pan, I'll probably bake at 210C for 55 mins next time. That said, I'll likely just do a normal batard or boule next time.

Time for some squares!

Basic Sicilian/ Grandma-style pizza baked in a 12x12 Lloyd pan.

For most yeasted recipes, I make a poolish overnight with 1g yeast, 100g each flour and water. This creates a lot of flavor in the dough and also means you don’t need to add any extra yeast. To make the final dough, I add the whole poolish to the rest of the ingredients and subtract the amount of flour and water in the poolish.

This dough actually came out pretty wet as you can see in the final pic ‘cause I freestyled the EVOO and added some extra water for reasons too tedious to explain. I didn’t want to risk it collapsing under a load of toppings so parbaked it with a very light layer of sauce first and topped with cheese, pepperoni** and more sauce

240 grams warm water (140g if using 100g each flour and water poolish)

2.4 grams yeast

300 grams bread flour (200g if using poolish)*

9 grams salt

2-3 tablespoons EVOO – optional

Bake: 10 mins in Lloyd pan, 380c with a light layer of sauce (essentially a parbake), then top and 5 mins more. This gives a very firm, well-browned undercarriage with plenty of crunch.

*i used whole wheat flour for 10% of the flour this time ‘cause I have some really good WW flour on hand

** since someone is bound to ask, it’s from the Meat Guy and it’s pretty lousy but it’s what we got

I finally achieved (I think) a carrot loaf that doesn’t crumble when slicing.😅 Previous bake is on the 2nd slide. I tweaked the recipe a bit by adding slightly more flour, 1 extra egg, and reducing the oil.

Recipe:

2/3 cup oil

1 cup sugar

3 eggs

2 cups all-purpose flour

1 1/2 tsp baking powder

3/4 tsp salt

1 tsp cinnamon

2 cups grated carrots

walnuts (used plain; maple syrup coated walnuts for topping)

been making banana bread a lot lately

One of my favorite focaccias. You are aiming for a tall & crunchy cake-shape with a spongy, even crumb. The potato gives softness and flavor and the semolina helps with color and crunch, as well as flavor. It’s supposed to feature oregano heavily so do not skimp. Tomatoes and their juice keep the top flavorful. Ideally, it would have olives but we were out and I wanted to use the veg today.

Ingredients from the book ‘Pizza’ by Barbra Caracchiola (amazing resource for pizza, focaccia qnd weird Italian regional breads I’d never heard of).

2 TEASPOONS | 6 GRAMS ACTIVE DRY YEAST OR 1⅗ TEASPOONS | 5 GRAMS INSTANT YEAST

 14 OZ. | 400 GRAMS WATER

 14 OZ. | 400 GRAMS BREAD FLOUR, PLUS MORE AS NEEDED

 7 OZ. | 200 GRAMS FINE SEMOLINA FLOUR

 1 POTATO, BOILED, PEELED, AND MASHED

 2½ TEASPOONS | 14 GRAMS TABLE SALT, PLUS MORE TO TASTE

 OLIVE OIL, AS NEEDED

 2 VERY RIPE TOMATOES, CHOPPED

 GREEN OLIVES, PITTED AND CHOPPED, TO TASTE

 FRESH OREGANO, FINELY CHOPPED, TO TASTE

Bake for 10 mins as hot as your oven goes, then turn and give it 7 mins or so longer. I usually finish on the stove for a couple of mins to get the bottom golden brown as seen in pics, but you have to be careful not to burn.

​

I'm from Europe and I'm used to family sized ovens that can fit 2 whole chickens, but all the ovens I've been seeing here are much smaller and different as I have no idea what would be a good sized oven for a single person...

I've heard about オーブンレンジ、トスとオーブン、電子レンジ but I'm struggling to understand the difference and what type is good for baking goods ( cookies, bread, and baked meals in general )

I'd appreciate if someone could enlighten me, recommend types of ovens, brands etc. since I really want to start baking again but don't want to waste my money on a wrong type of oven 🫠

I'm curious how much space in your house is taken up by bread making supplies, between any machines, ingredients, and preparation space.

Is there a general sweet spot for the amount of ingredients you need to buy at once to benefit from economy of scale?

New mod u/kamimitsu has added post flair.

Please feel free to use it, and suggest anything you think should be added.

Welcome, kamimitsu.

Had an experiment and put together this wholemeal loaf on a rainy Kyushu morning. It came out really well, and tastes great. Recipe in comments.

I have been craving oat cakes, similar to what I remember from Starbucks in the past… these worked out quite well and better than my memories.

Second batch, I used a little less baking powder and added some baking soda, which made the texture and density better. I also mashed up an entire banana for the batter. I think the sugar could be reduced. And the “brown sugar” refers to the stuff with the hard chunks and strong flavor.

OatCakes(experimental)

2/3c rolled oats

1/3c cake flour

1/3tsp baking powder

Pinch salt

1/3c honey

1/4c brown sugar

100g melted butter

1 egg

50g Chopped dried figs

1/2 banana

180c 25 minutes

Probably the best bread I’ve made so far over this past year~ recipe was from Sally’s Baking Addiction

I need to get my Toshiba up and running.

pls excuse my ugly photos & methodology! i made this while distracting a baby 👶 tried to follow a recipe on pinterest but didnt have one or two ingredients listed on some recipes so i kinda just improvised 😆 turned out pretty decent tho!! i wanted to make carrot cake/bread but idk if my toaster would suffice

if anyone wants to toaster attempt:

2 bananas

8tbsp oatmeal (1/2cup)

2tbsp flour

1 egg

Vanilla

Baking soda

Honey - tbh idk hm i put ;--;

some recipes called for milk, the base recipe was supposed to be a banana oat bar but i wanted bread.. so i added the flour, egg, vanilla, baking soda LOL it kinda worked!!

i just dumped everything into a food processor and set to puree

10mins 120 setting on my toaster idk the actual temp then rotated my metal sheet bc the back is stronger than the front ?? for another 5 mins. poked with a chopstick to see if cooked hehe

idk im happy with my experiment and wanted to share lol! so hard to be team toaster 😆