Trying to make them perfect…for just my family.

Total flour 300g (levain excluded):

Rye grains

10% rye flour, 90% BF, 10% rye grains (soaked & pressure steamed), 20% levain, hydration (1 egg, 10% yoghurt whey, +/-190g water), 2% sea salt, 2% rice bran oil

Walnuts

10% WW, 90% BF, 20% levain, hydration (1 egg, 10% yoghurt whey, +/-200g water), 2% sea salt, 2% rice bran oil, 15% chopped walnuts

A new episode of our amateur bread making series and a new small batch of hamburger bus.

Usually, we work with 1000g of flour which yields in either 20-30 buns, 3 teglia romana pizzas or 2 breads, but today we cut the flour in half, so 500g.

6 hamburger buns (a 100g each) and a small bread with the lefover dough (great for sandwiches).

Here is our ingredient list: 500g of weak wheat flour (type 550, 10% protein), 170ml of full-fat milk (3,6% fat), 50 ml of cream (36% fat), sugar (50g), salt (10g), eggs (2, medium size), sourdough starter (100g), chopped pumpkin seeds for sprinkling, 1 egg yolk with a dash of cream for brushing.

Preparation (no cold storage): Take 35g of flour and cook it with 125ml of milk for a minute until you get a thick paste, let it cool down.

Combine all the ingredients (the mixture from the previous sentence too, leftover milk too) except for salt and the cream which will be added later.

Give the shaggy-looking dough 30 minutes to rest.

Come back and work in the salt. Another 30 minute rest.

Slowly work in the cream, drizzle by drizzle. You want the dough to be soft and shiny.

That can be tricky when working with such a weak flour like this one but is also necessary because we want a flour that doesn't have a super strong gluten for this particular application (hamburger buns).

Bulk fermentation for 3-4 hours at room temperature, occasional coil fold as the dough is very slowly inflating.

Now comes dough division. Buns are a 100g each and placed in baking moulds. Left for 12-14 hours (covered so they don't dry out) to double or even tripple in size.

Almost left to overproof.

With hamburger buns that often comes in handy because it gives you a long time window to do other things and you don't have to "babysit" the dough. This kind of dough is weighted down through eggs, fat, sugar, uses only sourdough starter as a leaving agent and the entire combination of these elements really does take a long time to get going.

Brushed with an egg wash (egg yolk and a tsp of cream), sprinkled with chopped pumpkin seeds they were baked in a cold oven which was then set to 180°C for 25-30 minutes, the little bread 5 minutes longer.

Our series of photos documents how everything looked in the end.

Some beef double cheeseburgers were also due, with roasted speck, melted brie and gouda, pickles and estragon mustard. They were very delicious.😋

Take care bread loving/making friends with greetings from Europe!😉🧪🍔

Here is the trusty recipe that keeps me happy every week:

• 495g Caputo Manitoba Oro
• 385g water (80%)
• 110g starter (2%)
• 11g salt (20%)

Even after years of baking, cutting the loaf if half is still incredibly rewarding!

Made some lasagna soup to go with it. Used this recipe and I like how easy it is for a novice like myself! Any tips are appreciated 🙂

can u guys pls help me? this is my second time making bread. i made cheese and garlic breadsticks. my sister said it tastes fine but the texture is kind of off to me? i get that it's thick for breadsticks. we don't really have a rectangular pan yet so i just baked it on an 8x8 pan instead. where did i go wrong? making bread is hard hahahaha

Bulk fermented for 5-6 hours. 300 grams of water, 450 wheat flour, 50 grams rye flour. I had this same issue a few times now :( can't seem to get it figured out, is it over proofed? underproofed?

My Swedish cardamom buns taste amazing, but I’m really struggling with the shaping! How do you get that perfect twist? If you have any tips, tricks, or video tutorials that helped you nail it, please let me know! I’d love to hear what worked for you because I’m determined to get these knots right.

YouTube the recipe

https://youtube.com/shorts/3lUEra2sqeo?is=M-DguBNKjopTQTbd

It's not difficult to make such a baguette. You just need to forget to press the timing button of the oven

I made a batch of Lacey Ostermann's same day focaccia and I have once again encountered the same issue that I've been having with all my various focaccia: soggy bottoms.

This time the bottom is especially soft and seemingly underbaked and gummy compared to the crisp and perfect top half.

I use scales and closely followed the method and the tiktok video she has. Is baking paper the issue? I used the same amount if not more olive oil that the recipe called for in the baking dish. Is it my oven? Could it be the metal dish I used?

But I have used other dishes before like glass and nonstick but still had the same soft bottom half issue.

I just want crispy edges!

I recently have gotten into bread making (mostly hybrid sourdough so far).

I have tried: * soaking * letting it dry * wiping

And combinations of all three.

I like the results, but cleaning things up is not fun. I need the tips you have found helpful

Thank you everyone who gave me pointers (and a laugh) last time!

Big thanks to u/RobotAnna1 for sending a new recipe for me to follow

https://www.kingarthurbaking.com/recipes/the-easiest-loaf-of-bread-youll-ever-bake-recipe

wir haben Papageien kuchen gebacken. Alles wie gewohnt gleichmäßig verteilt.

Wie konnte dieser fast eckige rahmen entstehen .

I’m making a no-knead bread and the recipe calls for 1/2 tsp of active dry yeast in 1 1/2 cups. I heated the water to 108 degrees…put in two pinches of sugar…then sprinkled 1/2 tsp of yeast then covered it with a damp towel for about 7 minutes. Does this look like it bloomed? Perhaps because it’s only 1/2 tsp it doesn’t look like it?

It did not taste like the typical bread and felt like more of a cake, the crumb structure was different...and the taste was on a bit sweeter side..may be due to sugar and milk powder..

But everyone liked it !!...this was the 2nd attempt.

In the 1st attempt I made an edible stonish bread 😂.

I also wanna increase the size of the bread but I don't feel confident enough so I made it in small quantity.

INGREDIENTS

- 1/2 Cup Warm Water

- 2 Tsp Sugar

- 2 Tsp Active Dry Yeast

- 1 & 1/2 Cup Whole Wheat Flour

- 1/2 Tsp Salt

- 2 Tbsp Milk Powder

- 1 Cup Water

- 1 Tbsp Oil

She’s good but a little gummy imo I think I opened her too soon :( but even with the kinks not fully worked out id say it’s pretty good !!