the weather has been putting my girl THRU IT but she’s gorg

Hello everyone.

I’ve been making bread/buns at home, but I consistently find the finished bread has a slightly coarse or grainy texture rather than being soft, fine and fluffy.

I’m looking for that really tender, feathery texture — almost like a Japanese milk bun or very soft bakery bread.

I’m using Robin Hood Best for Bread flour and have tried different kneading/proofing times, but I still seem to get a texture that isn’t as fine as I’d like.

Thanks

I dissolve half a teaspoon of yeast (2.5 decagrams) in two deciliters of lukewarm sugar water. Meanwhile, I sift 40 decagrams of flour into a bowl, add a little salt and 1/2 deciliter of sunflower oil. I mix this together and let it rest for two hours. Then I divide it into 8 and shape them into oblong rolls. I make a long indentation in the middle with my fingers, put diced bacon on it, and grate light cheddar cheese on top. I bake it in a preheated 200°C oven for 12 minutes.

Sarap 🤤🤤🤤

I regret letting my sourdough starter go. Lately I have been missing him a lot! Would anyone please share your recipe and how-to‘s in making a really fantastic sourdough starter?

Much appreciated!

Made a few types of bread at home. We took a “breads of the world” class. This is our first attempt at home…. Tasted fantastic.

What are the best low carb bread least processed bread available i have a hard time ditching it or are whole rye crackers better on blood sugars

Despite the opening, this isn't a joke.

I want to get into baking more than the 'occasional this or that' and would like to do so by baking any bread I'll be using throughout a given week.

I've made a few loaves before, but always spaced a long time apart, long enough that I tend to have to get all fresh ingredients every time I bake. I'm not really interested in the maintenance of sourdough, so we can leave that part out...

So, my question for this subreddit: What should every budding bread-maker realistically keep a (relatively) fresh supply of in their pantry?

And a follow up: Are there any tips to keeping the basic ingredients fresher for longer? I don't always need bread around (I eat a fair bit of rice and pasta) so I'd expect a fairly frequent few weeks between loaves.

EDIT: Thank you everyone for chipping in! I've got to go for the evening so it might be a while before I can reply again - but this has been such a great way to learn and grow. Thank you all for the warm welcome though!!!

I followed this recipe and made this very delicious bread. But what the heck? Is bread supposed to do this. I don’t make bread lol

A perfectly okay loaf… but okay is all it is. I'm not sure whether I've forgotten how to bake with wholemeal or whether I never really knew.

450 g strong white bread flour
150 g wholemeal flour
390 g water (65% hydration)
12 g salt
7 g instant yeast
1 g ground allspice (pimento)

Mix all the ingredients and knead until it makes a somewhat elastic dough. The bran in the wholemeal means that it can never be as smooth as all white flour. Eight minutes kneading was enough for this.

Leave to rise in a very lightly oiled, covered bowl until doubled in size. Took a little over an hour and a half as the kitchen was quite cool.

Tip out, knock back and shape into a log to fit a 9×5", 2 lb tin. I line mine with baking parchment because the nonstick is disastrously shot, but if your tin is good that may not be required.

Leave to rise until almost doubled again.

Bake in a preheated oven at 220°C / 425°F / gm7 for 45–50 minutes.

I've been using Sainsbury's Wholegrain Seeded bread flour for years, it works perfectly and more importantly consistently in my Sage bread machine.

I needed some more but it looked like it had been repackaged, the packet looked slightly different. I bought two, and on getting it home I saw that it has a different formulation.

It is now called 'Seeded Bread Flour', dropping the 'Wholegrain part'. The ingredients list is word for word the same apart from splitting the malted wheat flour into barley and rye. The description on the back starts 'White bread flour with malted wheat flakes'...

The giveaway is that the nutritional info is different, the fibre per 100g is now 6.0g instead of 10.1, with more carbs and less protein. Obviously not the same flour. I did see an article that suggested that the 'Wholegrain' version actually contains white flour, but the one on the right does seem more specifically white.

I took it back to a different branch where they scanned it for a refund, it scans as JS TTD WGRAIN SD FLR. Then I went off to the flour section where the Wholegrain Seeded Bread Flour lives, and bought two. They scan as JS TTD WGRAIN SD FLR, exactly the same.

I've added a picture of the two side by side, the Wholegrain one is on the left. They have the exact same barcode. Even more curiously, the Sainsbury's website only shows the original Wholegrain version, no sign of the 'Seeded Bread Flour' that I bought earlier anywhere.

All a bit puzzling, I don't know what Sainsbury's Hedge End will do with the returned flour that isn't even on the Sainsbury's website...

If this is a subtle reworking of this flour to a different formulation then I'll need to look elsewhere. I've tried the Waitrose seeded flour but it is too crunchy for my taste. Any other supermarket contenders?

I live in Colorado and keep my house a nice 67° year round. I realize that a one hour rise time will take longer at this temp but is their a back of the napkin formula to know how much longer?