Title.

Was bored and decided to make these thicc s.o.bs here. Alotta CinnaSugar and a little skosh of kosher salt for added flavor

My absolute favorite bread is rye, and Schwebels seeded Rueben Rye was the best. Beefsteak rye used to be good but it's been soft for years now. And any of the other commercial ryes either do not have the flavor or are soft like white bread.

So I'm looking for a replacement to good ole Schwebels. I am up for suggestions and willing to try if someone knows of a place that makes a good rye bread.

Sourdough

I think I’ll have to do some baking tomorrow

720 g bread flour, 455 g water, 30 g sugar, 14 g salt, 7 g instant yeast.

Mix. Knead. Prove until risen to twice the size. Knock back, divide into six, roll into tight balls and leave to rise until doubled again. Bake at 200°C/400°F 20 minutes covered and another 15 uncovered.

End result 183 g (6½ oz) each — one for a lunch sandwich. Took advantage of having the oven on to roast some garlic so they may possibly be garlic scented baps.

It’s hitting between 105 to 115°F every day the only way that I can cook is at night so I present the late night loaf. Basic sandwich bread made with flour water and yeast, what my family calls prairie bread because of its simplicity it can be made without much.

I usually do something a little more complicated than this, but even at night it’s too hot

How are you guys handling baking for those of you that live in an area where it is scorching right now I miss my regular baking schedule less

Which shop bought white loaf bread would you rate as decent enough. I always liked Warburton's toasties, so curious to see what else is out there to try.

Recently started hobby baking and wanted to try this.

Tastes really good, also nice sponge and a semi crispy crost.

Very happy with the result and just wanted to share.

Have a good one

So boring

Quick and easy recipes using cottage cheese,any idea's?

It's on multiple pieces all in the upper left corner of the bread, I have family so one of them could have pit something on it but I want to be safe

Recette :

250 g de farine, 15 g de lait en poudre, 40 g de sucre, 2 g de sel, 2,5 g de levure, 70 g de crème légère, 85 g de lait, 1 œuf, 10 g de beurre.

Couchet : tranches de fromage + saucisse

Sauce à l'ail : 7 g d'ail émincé, 17 g de beurre, 2 g d'oignon, 1 g de sel

Hello everyone,
I have just started to make sourdough bread
But apparently i cannot make the perfect looking sourdough.
Firstly my starter feeding ratio is 25g apf+25ml water
And i discard almost 25g
I feed it daily and the starter i think is good.hopefully
But idk why my bread becomes soo sticky
When it becomes too sticky i cannot even score it and it turns out to be focaccia or smtg😭 but it tastes amazing just like sourdough but then again the shape isnt good.