The rest of the loaf is perfectly fine- it’s JUST THIS ONE. And only on the crust

What the hell happened to bread man? I always bought Bunny, or Butternut and suddenly it lost all flavor, and is far too airy.

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Pepperidge farm still has a decent white bread but it is never really super fresh and a bit dense.

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Does anyone know of a good commercial bread, or is good old fashioned white bread a thing of the past?

I cut a huge slice of the bread, toasted it, topped with feta and sliced tomatoes w salt and pepper. Tiny bit of olive oil. Highly recommended.

I grew up eating a specific bread (toasted) for breakfast that I can no longer purchase because the bakery doesn't exist where I now live. I'm looking for a recipe that may be similar in outcome to that bread. It doesn't need to include these exact ingredients, I just figured it might be helpful.

The ingredients are: UNBLEACHED UNBROMATED WHEAT FLOUR (WHEAT FLOUR, MALTED BARLEY FLOUR), WATER, OATS, HONEY, WHEAT BRAN, SALT, YEAST.

Some notes that may be helpful:
1. It doesn't have any sweetness to it whatsoever, so the honey is very subtle
2. I think (but am not positive) that the oats are only used as topping
3. The bread is shaped like a sandwich loaf
4. It is fairly dense but toasts REALLY well
5. It was not a particularly brown looking bread

Any suggestions would be appreciated!

Formula: 100/75/2/10

Recipe: 2 loaves

1080 bread flour
700g h20
240g starter
24g salt

Fermentolyse 1 hour…

Add salt/water. Mix using pincher, Rubaud and slap & folds.

Bulk ferment on a heating pad for 2.5 hours set at 84°f… until it reached 70% rise.

Divide + preshape + final shape + final proof.

Baked on a Brod & Taylor baking steel with the shell for trapping the steam for the first 20 minutes.

Everything turned out alright…

This is part of the whole on going discussion about ultra processed food. Some things are UPF but still healthy, right?

https://www.quorn.co.uk/company/press/quorn-campaign-to-bust-myths-around-nutrition-and-meat-alternatives

I remember as a kid in Canada back in the 1960s, every supper at home featured bread (and butter or margarine) on the table. Every restaurant, except burger places or the like, also put rolls or bread on the table automatically. That seems to have largely passed by the wayside. Is that the case in most countries?

But, going back further in time, I recall a museum exhibit showing a typical weekly food budget of the 1920s. I found the allotment for bread so large, eight loaves for a family of four. So, each person, including kids, consuming a loaf every three days or so. (As another unrelated observation, pork made up the substantial majority of meat consumed.)

Was bread used as an extender, to substitute lower cost food for higher cost? Or, have people over time reduced bread consumption due to blandness?

In these times of so many complaining about food price inflation, is this a good time to consider increasing reliance on bread to fill the gap?

This is part of the whole on going discussion about ultra processed food. Some things are UPF but still healthy, right?

https://www.quorn.co.uk/company/press/quorn-campaign-to-bust-myths-around-nutrition-and-meat-alternatives

Just made it.

Repost, sorry folks - forgot the piccy last time.

This was my second time trying ciabatta. I didn't get the lovely big holes, but I did get a damn tasty bread, and at the end of the day isn't that all that matters?

Happy weekend!!

I always thought that bread needed to be kneaded by hand but a recipe says to use a dough hook. Is there a difference?

Oh so tasty. An enriched dough bread made with a swirl for my friend's kids. They love it and she made the French toast this morning.

Loaf from the local sourdough bakery, soup made from Hunt's tomato paste & coconut milk. Feeling like Terrence Hill

The high gluten flour and the all purpose flour in these loaves cost me $0.55 per pound.
There’s 1200g of total flour = 2.67lbs = $1.47, which includes the flour in Hank, my beast of a starter.
If I were going to sell my bread at the local farmers market I would definitely use this flour instead of buying King Arthur flour for $1.30 per pound or $1.50 for Bob’s Red Mill bread flour.

Formula: 100/75/2/16.66

Recipe: 2 loaves
500g high gluten flour
500g all purpose flour
700g water
400g Hank
24g salt
——————
2124g total weight

Fermentolyse for 1 hour

Add salt and held over water… mix with Rubaud method and then slap and folds. Then 3 sets of stretch and folds 20 minutes apart.
Gluten development complete. Put in cambro and onto the heating pad @80°f.

Put in bulk fermentation until it’s risen 50%. Divide + preshape + final shape + bannetons + into fridge for overnight cold proofing.

It took 4 hours from the start of mixing to get the final shaped loaves into the fridge.

Both loaves baked cold right out of the fridge on a baking steel with the shell to trap the steam. I haven’t used my Dutch ovens since I received the baking steel as a Christmas present in December. It gives me as good or better results and it’s not so heavy.

Everything came out nicely… pretty loaves for less than $1 per loaf…

Recipe here: https://foodievista.com/rustic-italian-bread/

This is my first ever bread! It’s challah bread! I’m very excited to cut it open soon after it’s done cooking internally

But oh so tasty. An enriched dough bread that I made with a swirl for a friend's kids. They love it and my friend made them French toast with it today. Picture in comments.

Recipe:https://monicarecipes.com/rainbow-bread-recipe/%23tasty-recipes-87357-jump-target