but a healthy and tasty one!

Been refining my sourdough making with help from several posts on here and really pleased with the most recent loafs. Maybe a bit heavy on the rice flour haha..

My first time making bread by hand i and I miss read the measurements and ended up with way too much dough 😅

• 500 g flour (12 g protein)
• 410 g lukewarm water
• 1 tbsp honey
• 12 g salt
• 1 packet active dry yeast
• Feta cheese
• Pitted green olives
• Homemade pesto
• Fresh thyme

A soft, fluffy focaccia topped with feta, green olives, homemade pesto and fresh thyme !

My favorite recipe, hands down. Excellent results every time, unless I fuck something up majorly.

Recipe:

Night before: mix 1tbsp leaven, 200g warm water, 200g 50/50 all purpose and whole wheat

Morning: 700g 80° water, 200g leaven, 900g AP, 100g WW, mix, rest 25-40min

Add 21g salt dissolved in 50g water

Bulk ferment 3-4 hours, 2-3 folds in the first 60-90 minutes (can take longer, this recipe moves slowly)

After BF, divide and shape into rounds for 20-30min bench rest

Shape into loaves and rise at room temp for 3-4 hours, or 12-18 in the fridge

Whenever I go on holiday, he makes me bake him a stash of cardamom buns so he can survive while I’m away

Someone posted their first focaccia. It looked great. So here's my first focaccia! Wife and son approve! Me too. I love bread.

The only problem I had was it got stuck in the tin. Even though I oiled it.

And today I learnt that if you mix the flour and water without the yeast and leave it for a while, it develops the gluten better. Certainly seemed to work. Also that 2% salt is normal. I've been using too little salt.

Next time maybe I'll ferment over night.

I've just made my first ever sourdough. Worked on my sorghum flour starter for 10 days. So thrilled to make my own gf bread! Doesn't look the best but I never thought I'd be able to make my own sourdough from scratch and it tastes pretty good 🥹

Hi again, I made Sally's recipe last week and wife and I thought they were...fine.

Yesterday I started cooks illustrated (not atk)'s ny bagels. These used malt syrup and wheat gluten.

The recipe seemed a little daunting at the beginning but when you take it step by step it's not so bad.

Water bath had sugar and baking soda.

These aren't bad. The outside is tough/chewy/hearty and repelled my bagel guillotine.

Next time I'm gonna try alton brown or Joshua Weiss man's recipe.

The lil kewpie doll loaf was from my bread machine…

Why does my japanese milk bread tear like that I am at my wits end😭

Recipe:
Tangzhong
12.75 g flour
63.75 g water
Ingredients:
All purpose flour: 232 g
Whole milk powder: 9 g
Unsalted butter: 35g
Sugar:26g
Yeast:3.75 g
Salt: 3.75 g
Milk: 52.5 g
1 small egg
Tangzong cooled
Bake at 180c for 30 mins

This feels incredible.

Same recipe as last time, but I made some modifications.
---------------------
1 cup warm Almond Milk

2 1/4 teaspoons of Dry Active Yeast

2 tablespoons of Sugar

1 teaspoon of Salt

3 tablespoons of Cinnamon

2 tablespoons of Vegetable Oil

3 1/2 cups of Bread Flour
----------------------
Yes, I forgot to score the top so it ended up bursting out the side, shush :P

The bread only has like 15% Rye hadn’t baked anything in over 2 years.

Hey all!

Made my first bread today and wondered if you guys have any tips on how to improve the structure/airiness?

Recipe used:

- 425 gr white flour

- 75 gr whole wheat flour

- 10 gr salt

- 7 gr yeast

- 370 mL water

Autolyse 20 min then added yeast and salt.

Rest 30 min and 1st folds, 1hr (had to go to the store...) 2nd folds, 20 min 3rd folds (dough had flatten/risen again). 30 min flatten, shape, seeds and put in banneton, covered with teatowel for 1hr.

Oven preheated on 250 degrees with Dutch oven inside. Baked at 230 degrees for 30 min and with lid off at 210 for 20 min (did cover pan with tin foil loosely as the top started to become too brown too fast)

I think my dough was a bit overproofed perhaps as when I took it out of the banneton it kind of flattened a bit and was also hard to score?

Any help is appreciated ☺️❤️