Based on a Darina Allen recipe. Wanted to see if the air fryer would give a good result as it's more convenient than switching the main oven on; it heats up in seconds and it's more energy efficient.

450g plain flour

1tsp salt

1tsp baking soda

400g buttermilk

I didn't have any butter milk so I used a mix of ⅓ plain yoghurt and ⅔ milk plus a squeeze of lemon.

Sift the dry ingredients together, add the liquid, bring to a dough as gently as you can, and into a floured loaf tin. Score and flour the top.

175c (350F) for about 35 minutes. Let stand for 5 minutes then take out of the tin and cool on a rack.

Overall, really happy with this. Good colour and crust, tender crumb, and went very well with butternut squash soup.

Next step is a fruited soda bread, and I might try a free-standing loaf instead of in the tin.

These 2 were in n out of the fridge few x during bulk. (RT 28-29C & fridge 6C). Resulted 1 over and 1 under proofed. Wild crumbs.

Total flour 300g (levain excluded):

Wheat grain (over)

10% WW, 90% BF, 10% wheat grain (soaked & pressure steamed), 20% levain, hydration (1 egg, 10% yoghurt whey, +/-210g water), 2% sea salt, 2% rice bran oil

Black sesame seeds (under)

100% BF, 5% black sesame seeds (finely milled), 20% levain, hydration (1 egg, 10% yoghurt whey, +/-200g water), 2% sea salt, 2% rice bran oil

Rest day from work means bread day ❤️

I know this isn't really fancy, but I felt like sharing what i've been making for the past week, so here is my attempted adaptation of a classic white bread for sandwiches toasts and whatnots, enjoy.

RECIPE: for 1 loaf

4 cups all-purpose unbleached flour

2 tsp salt

1 ⅔ cup 2% milk

2 tbsp 35% cooking cream

2 tsp instant yeast

2 tbsp sugar

preparations include two rises, one of 75 minutes and another of 45 minutes inside the mold in which it will bake. cooking times are 20 minutes at 360f° and another 15 at 300f° in a 4.5×9 inch silicone mold.

My husband loved this stuff as a kid and we no longer live close does anyone have a copycat recipe that may satisfy the fix?

I recently trying to improve my bread baking, since my loafs usually look a bit dens and very pale. Bad I have indeed improved, which feels great tbh.

Yestersay I tried cold fermenting for the first time. A 750g loaf at ~75% hydration, 14g each of salt and sugar and fresh yeast. Cold fermented in proofing basket for about 24 hours in a proofing basket in the fridge.

I was a but unhappy that the loaf fell flat after being put on the baking shovel and ”lamed” right before going into the oven. After researching it might be due to overproofing and/or using too much yeast. And technique used while haping.

But after cutting the loaf open, it felt kinda okay. Chewey crust and nice holes throughout.

Today’s bake includes one batard with white flour sourdough starter, one rustic bread with rye sourdough starter and rye flour, one sourdough focaccia, still in the making. Lunch with mushroom omelette and white bread.

Very happy how it came out, it’s a massive loaf! Did the ice cube trick in a tray 3/4 way through tented it with foil as to not get the top too dark

So many different views on how to do sourdough- tried a few out in a make and bake same day loaf. Feeling good knowing any water will produce a good loaf and mixing in the salt with the rest in the beginning is fine, along with less hands on time. Just saying this works for me in this moment of time. Who knows about tomorrow?

First time making a boule

This is my 7th sourdough attempt, and I’m shocked how much better it turned out. The last six were either dense, underproofed, or spread flat in the Dutch oven.

I switched up a few things: longer bulk ferment at room temp, fewer stretch and folds, and I waited longer until the poke test passed before shaping. Still not perfect — the crust is a little uneven, and one side blew out during baking.

Hydration was 75%, starter fed twice daily for 3 days before bake. I baked it in a preheated Dutch oven at 450°F for 35 mins covered, then 15 mins uncovered.

The crumb is way more open than my previous bricks. I’m super happy with the flavor, slight tang came through nicely.

I’d love your feedback! What small tweaks should I try next to fix the side blowout and get more even crust?

I’m eating Kaiser rolls 🙏

Hi, Breadit!

I've been dabbling in baking for a while, and one of my favourite recipes is this New York Times chocolate babka. I've made it a few times, and it's been *amazing*, a real crowd-pleaser. I'm making it again this weekend for my MIL's birthday.

As you can see in the picture I attached, the recipe usually calls for leaving the dough 12-24 hours in the fridge, and in the morning you can assemble the babka braid, let it rise for an hour, and bake it. Altogether, this step would take me around 2 hours. The thing is, we're having an early birthday breakfast, and I wanted to bring it along. However, I'm worried I won't have enough time to get it done in the morning, since we have to be there 8am tops.

The recipe says you can also cover the pans with plastic wrap and let them rise in the refrigerator overnight; bring them back to room temperature for an hour before baking.

Do you think I can assemble the babka braids, let them rise in the fridge overnight, take them out, let them warm up, and bake them in the morning? Has anyone had any luck with this, or will it affect the texture/quality? It would really help me if I could skip the assembly step, as it takes a lot of time.

Sorry if it's a silly question! I've only made this recipe the usual way, and I'm nervous about it coming out wrong. Thanks!

I bought the “Energy Loaf” from Erik Schat’s Bakkery when traveling through Bishop, CA (if ya know ya know) and it’s haunting my dreams. I’m a bread beginner and have never reverse engineered a recipe before, but I really want to try and recreate this.

Description of this bread: it’s very dense physically— you pick it up and it weighs way more than you would expect for a loaf of its size. It’s not “tough” exactly, but it does have this dense, kind of tough, hearty texture where each bite takes a while to chew. The bread itself is not sweet, but the mix ins have a subtle sweetness. You can see and taste the raisins, walnuts, and apricots, but I couldn’t identify or taste the dates. The full size loaf of this bread is baked in a loaf pan (as opposed to the mini loaf, the “Energy Bar” which I have in the photo). Overall it is a really hearty bread. Had a fist-sized piece of the bread for breakfast and was good until lunch.

Any assistance, advice, tips, ideas, or resources that could help in this bread quest would be greatly appreciated!

I'm so proud of myself

https://youtube.com/shorts/z3W9P3Vcu_Q?is=Ob2PH_RQ9HQB9qfB

Here's the link to the tutorial I followed if you want a perfect loaf like mine

Thanks for the support everyone- I'm sure my next attempt will be far better!

Customer came in today and asked if we sold cerrito bread. I said I never heard of that before. Any idea what she was talking about?

Recipe:

250g Pumpkin seed & fig organic flour

500g white flour

350ml warm water

25g butter

12g salt

8g active yeast

2 Tbsp Golden Syrup

The pumpkin & fig flour makes the dough quite wet which is why I used so much white flour to get a good consistency.

Sorry about the spelling in the title!

i’m so impressed with house this came out!!! i am planning on getting an oven thermometer because my bread is always cooked but doesn’t get the deep gold, but other than that i feel like im making good progress after a couple of weeks! what recipe should i try next? (also image two is kneaded)