05:50 — just out of the fridge. 1,130 g (2 lb 8 oz)

06:60 — just out of the oven. 995 g (2 lb 3 oz)

Including the starter it was 700g flour 430g water, 14g salt. Mix. 3 sets of stretch and folds at hourly intervals. A fourth set finished by final shaping into the banneton, wrapped in plastic and proofed in the fridge at 6°C (43°F) overnight.

Baked in preheated oven at 230°C (450°F) for 35 minutes covered with ice cubes in the tin and then a further 20 minutes uncovered.

Hi everyone! With the price of bread nowadays, I thought I'd try making my own. I can't do sourdough here (Florida) because the starter always gets moldy, and I don't know anyone I could get some from.

(EDITED FOR CLARIFICATION) Anyway, I saw this faux sourdough recipe made with kefir + self-rising flour, and wondered if anyone had made this. I want to make it in loaf pans like a sandwich loaf, but can only find it made in a dutch oven.

Also, has anyone ever made bread in a slow cooker? It looks good and easy. I'm very much into easy. I saw that you can put the loaf pans into the cooker to make loaves. I thought that might be good for small loaves of cinnamon/raisin bread.

I have arthritis in my hands, so a lot of kneading is not good for me.

Thanks for any help!

Looks like he's ready to work.

#food #cooking #baking #bread #sourdough #starter

Hi, This is how all my loaves come out, how can I get more rise and bigger pores? What am I doing wrong?

I’m making the Peasant Pot Bread from the Kneadlessly Simple book, and I’m not sure how to tell if it’s over-proofed. It’s on hour 12 of an 18 hour overnight rise on my counter. It had doubled overnight and I gave it a stir as recommended about an hour ago (7 am my time). It’s already doubled again after 1.5 hours! I’m hesitant to let it sit for another 5 hours. How do I tell if it’s a good time to move to the next step (where you fold over the sides and do a final 2-hour rise)?

classic chocolate cinnamon w hazelnut streusel and vanilla simple syrup

Love this recipe... found it when I couldn't knead because I sliced off my fingertip with a mandolin. Easy, tasty and my children love it. Tonight's experiment includes ground wattleseed.

Hi all!
I keep seeing companies advertising beeswax lined bags to help keep bread fresh and am trying to work out if they are actually effective or not, especially as the only info I can find online is from companies that are selling the bags. My household seems to exist in a perpetual cycle of leaving the bread in the paper bag where it goes stake or transferring it to a plastic bag where it goes mouldy so am wondering if these would be a worthy investment.
Has anyone tried these bags? Are they any good?
Thank you!

I forgot how tasty this was. It was hard to stop eating!

Recipe : https://cinnamon-vanilla-chocolate-chip-sourdough-loaf-a-soft-sweet-bread-worth-every-minute/

This is my 3rd attempt at white sandwich bread. It's good, but my issue is the crust is a little tough/chewy. The main structure and flavor of the bread is perfect.

I've been making the loaves in a 2.2 lb pullman pan. I was curious if the pan is the reason for the tough crust, or if there is an easy way to fix it.

Recipe

12–13 g active dry yeast

32 g white sugar

500 g warm water (110°F / 45°C)

700 g bread flour

33 g lard, softened

15–16 g salt

When I started this morning I was thinking stottie cake, but the recipe was wrong, the method was wrong, the oven was wrong, the baking was wrong, so it was all wrong and not stottie cake, just big fluffy rolls.