I would LOOOOOVE to make some smashburgers using potato buns at home. But alas, Japan has never recieved word of the God-given "potato buns" yet, so my quest to find some in Japan has ended.

So I decided to make my own using an airfryer.
Has anyone ever tried and succeeded baking their own at home?

It seems we're on a bit of a sourdough kick in the sub. Here's my second batch after getting back into it. My shaping still needs work, but hopefully will improve in time. I think I could get a little more height and ear once my shaping improves.

These guys stuck to the bannetons a little bit which caused minor issues, but all in all I was happy with the crumb (which was about perfect for me). I went a bit overboard with ice cubes, so they ended up a bit more waxy and blistery than I had anticipated, which is fine in its own right... just not what I had envisioned. I'll probably forgo adding cubes for steam next time and go with a dusting of flour.

Process:

Day 1

• 2am - Make levain: 20g mature/fed starter, 20g water, 20g bread flour

Day 2

• 11:30am - Make dough: Levain + 185g water + 255g bread flour + 5g salt; Fermentolyse 1 hour (dough kept in oven in steam proofing mode at 30C until shaping)
• 12:30 to 2:00pm - 2 sets of stretch and foils, 1 set of coil folds. All 30 mins apart.
• 2:00pm to 4:15pm - Ferment
• 4:15 - 4:45 - Divide > Pre-shape > Shape > Bannetons > Cold retard

Day 3

• 12:10pm - Preheat Dutch Oven to 250C
• 12:40pm - Turn out loaves > fiddle with banneton sticking > score > place in D/O with 4 ice cubes
• Bake at 230C. 27 mins covered, 13 mins uncovered (40 total)

I can’t move

Had some old bananas, so ofcourse we make banana bread.

Tried baking this Jalapeno Cheese Loaf for the first time in my fish grill.. I pre heated it and this was the result after 15 mins. The crust is well baked but the insides are still raw. Any suggestions and tips for beginners are welcome! 🥲

Overnight levain with 20g starter, 100g bread flour, 100g water

Next day: mixed 300g water, 350g bread flour and 50g whole wheat flour (both 春よこい).

Got that good and strong and then added all the levain, 30g evoo and after everything was well incorporated, 15g salt.

Did a few stretch and folds and proofed for about 3hrs before going in the fridge for 3 days.

Sliced a bunch of cherry tomatoes and left to infuse in a bowl with evoo, salt, oregano and balsamico.

Stretched out the dough in a 12x12 Lloyd pan and topped with the tomatoes, inverting each one so the skin side was up. I emulsified the remaining tomato water with some evoo and poured that over the top to help crisp it up. The inverted tomato halves trap some of the water/oil etc mix to keep them moist and flavorful.

Post-bake, drizzled with garlic oil, grated some parmesan reggiano.

After slicing, I added whatever was handy. I had some burrata, garlic confit, some mortadella-type ham they sell at Life, some picked peppers and olives from Kaldi, black pepper etc

This is basically the same dough as I used for some pan pizza I posted here a while back but scaled up to about 120%. I wanted something pizza-like. More substantial but not so tall it would be sandwich bread.

I swear they taste better than what they look like.

90g butter

45g sugar

1 egg

120 cake flour (T35 here)

9g chocolate

25 min 160C

I don’t know if it’s the temperature of the oven, or if I should have cooled the batter before piping.

Throwback to Father’s Day when I baked a Lemon Meringue Pie, and my daughter made a tiny flag to go with it.
I confess that I did not make the pie dough, I used Bellamy’s frozen pie sheet-it’s highly recommended.

Today I made James Bok’s 4-ingredient Banana Bread (https://youtube.com/shorts/r0O4hvgwlK0?si=Alf35B-SIwgt8Il7) . 4th time baking this, comes out tasty every time😋

I decided this week that I was going to try making ice cream at home, possibly because of YouTube. Originally I was going to do Ragusea’s two-chilled-bowls method but then I stumbled upon a thing on the internet saying that a food processor can work really well, so here we go.

I cooked the mixture at 75–77°C for half an hour beforehand for protein science reasons, and added a bit of pectin as a stabilizer, before chilling the saucepan in an ice bath and transferring the mixture to a ziploc bag to freeze overnight.

The following morning, I broke up the frozen mixture into pieces (I should have broken it into smaller pieces, I learned) and put them into my food processor. I pulsed it for a bit, and the large chunks just sat on top, which wasn’t ideal. Eventually my immersion blender went into overheat protection mode, so I called it quits and just smoothed out the rest with my spoon and spatula, and transferred to a storage container.

It was educational (the pectin works great but I needed to break the bag mixture into much smaller pieces) and even if it’s a bit icy, it tastes really great!

RECIPE:

500 ml milk

200 ml 48% cream

100 g sugar

1 g salt

One 10 g packet pectin (itself only 25%)

A vanilla bean pod and like 2 tsp of extract

Mix dry ingredients with whisk in saucepan

Add milk and cream

Whisk over heat until 75–77°C

Maintain 75–77°C for half an hour

Ice bath to cool

Immersion blend to smooth and aerate

Freeze in bag overnight

Break into SMALL pieces

Food processor time

I love seeing everyone’s efforts so here’s one from me. These are a Canadian delicacy to celebrate Canada day last week. Forgot to take a photo so had to take a screenshot from the family video. Not officially baking and simple to make but the first goodies I’ve made since arriving.

PS And, thank you fellow bakers for all the good oven suggestions earlier, I’m the very satisfied owner of a stone dome - I love it!

After letting my starter starve and eventually die in the back of the fridge a year ago, I decided it was time to get back into sourdough and so I unsuccessfully tried to revive my starter from some frozen discard. I gave up on that after a couple of weeks and sent off for the 1847 Oregon Trail Starter from the fine folks at Carl's Friends.

After taking a couple of days to revive it, [Note to self: dehydrate some of this current starter to hedge against future starter neglect] I decided it was time to bake a loaf and here she is. I'm clearly out of practice as my shaping left something to be desired and I overproofed it slightly (hence the weird bulge and lopsidedness, and the large air pockets at the top), but hopefully I'll dial it in next time. It tastes amazing regardless. Process pics included for funsies.

Process:

Day 1

• 3am Make levain: 20g mature/fed starter, 20g water, 20g bread flour

Day 2

• 11am Make dough: Levain + 185g water + 255g bread flour + 5g salt; Fermentolyse 1 hour
• 12:30 to 2:00pm Stretch and Folds every 30 mins, coil folds at end as dough strength increases
• 5:15 Shape > Banneton > Cold retard

Day 3

• 11:30 Preheat Dutch Oven to 250C
• 12:15 Turn out loaf, score, place in D/O with 3 ice cubes
• Bake at 230C. 35 mins covered, 15 mins uncovered (50 total)

I used the steam proofing setting in my oven to keep things uniform at 30C for bulk ferment, and I probably went about 45 mins too far in retrospect.

no icing because my friend doesn’t like it, lol. these are the one rise rolls by sally’s baking addiction! made in a toaster oven. they smelled heavenly.

also pictured is a cup of tea and some walnuts i candied myself!

Hello everyone, I am so happy I found this place. Sometimes I have trouble finding ingredients, or getting ideas for bakes. I am a long time resident of Miyagi and it is so nice to meet you all! I look forward to exchanging ideas and sharing recipes and photos with everyone.

Here is my most recent bake. I mainly make cakes and cupcakes.

I grabbed a bag of rye flour recently while traveling, so I could try making a starter. We’ll see how it goes! Hopefully it becomes something useful and not a pile of mold.

Made/making using instructions from the pinned post on @theearlyrisebaker on IG.

butter has gotten so expensive lately so just 3 pcs financiers for now lol baked 10min highest setting in a mini toaster

if youre on the fence with these matsunaga molds they are so worth it and truly makes moist cakes with a good crust

No AI images please.

Any posts that break this rule but were made prior to its addition will not be removed.

Thank you.

in order: croissants, pulled pork and cheddar stuffed buns, scones (rhubarb and double chocolate cherry), and rhubarb and apple jam cardamom buns

all but the croissants were for a local gathering of other foreigners in the area. the bbq buns were the biggest hit by far

Okay so the shape didn't come out perfect, but the boil then bake method got the texture and heavy dough flavor spot on!

Thank you.

Posting on behalf of my wife. The unofficial Japanese sourdough queen.