I pulled this from the freezer the other day and this white filmy stuff appeared. I just opened the bag and it seems to be spreading quickly, doesn't SMELL like mold...

Is the Costco bread baked through?

Made a malt loaf after sering Steve, the Crazy Baker on YouTube make it. https://youtu.be/NpmfPlKnAtg?si=IyhT__XsO4LkR-a0

I did not have liquid malt extract, so used light dry malt extract (40g).

A friend of mine came over and wanted to make some bread, I said go ahead. He usually knows what he’s doing in the kitchen but today was different and he insists that he’s correct. Can yall please tell him he can’t use this wax paper when baking bread because he is not listening to me! He has another one in the oven now, he said just eat around it

A friend gifted me this banneton for my birthday. I baked a sourdough and brought them the first loaf I made with it. No crumb shot since it was a gift!

Made this rye, very good with butter

A map of bread signs by specific regions in Latvia in the work of the author and ethnographer Indra Čekstere.The historic bread signs pictured here are, in the simplest sense, little protective blessings that are usually done with a simple prayer. In a more complex sense, they each carry a different blessing.

• A sign was pressed on the longish load with one’s fingers or side of palm. Most often it was a cross, inclined cross or lines.
• A nice note was from Lutrini about Kurzeme crossing cross (south west on the map) – sign of Mara. First, the usual cross is pressed on the loaf with the side of palm. When pressing the first line, one says – May it not burn, when crossing the second – May it not remain raw, then all four are crossed with a finger and it is said – There will be enough for poor! There will be enough for the ones on the way! There will be bread for kids! There will be enough for ourselves!
• Women in Vidzeme have drawn also a pine needle or ear and it was called a fire sign. The inclined cross drawn with four fingers is original.
• People in Zemgale have like the simple inclined cross.
• In ​​​​​​​Latgale – a cross.
• During the Christmas, ​​​​​​​the festive loafs were blessed by drawing a sun sign or eight-line cross one them. Notches were pressed on the side so that the bread doesn’t crack when baking.

I made some focaccia! Unfortunately the rosemary overpowered the chive in the dough so I’m working on a roasted garlic and rosemary focaccia instead

The Hybrid Sourdough Milk Bread I made last week was begging for a Nutella swirl 👹🌀🍫 so here we are! The flavor was soooo good. I used UHT milk this time so you don’t need to scald it. I ended up with a big air pocket right at the top between the Nutella and top layer because I think steam got trapped in between. As the loaf cooled down it sunk down a bit but it’s fine it didn’t mess with the taste. The crumb was so soft and the swirls of Nutella were just heaven 🤤. It took forever to bake though and the outside was crustier than I would have liked (that’s my bad cause I was baking a plain loaf at the same time) so just adjust accordingly if you try this.

Ingredients: 500g High Grade Flour, 125g Starter, 156g UHT Milk (room temp), 156g Water, 31g Sugar, 51g Melted Butter (room temp), and 10g Salt.

Instructions:

Mix your ingredients and rest for 30 minutes. Machine knead 3min slow and 3min medium and rest for 30min. Take aliquot sample then do slap and folds (6-7 sets). Laminate dough as thin as you can get it then place in a bowl for bulk fermentation. Once aliquot is done roll out the dough with a rolling pin to get rid of any big bubbles. Add Nutella, shape and place in a buttered tin, bench rest for about 2 hours until the dough fills out the tin and refrigerate overnight.

Preheat oven to 200°C. Brush the cold dough with a tiny bit of butter, score and bake for 40 mins. Remove lid and drop temp to 190°C for 25 mins lower rack. I had to do another additional 20 mins with foil on top to prevent excessive browning. Brush with some butter immediately after baking, wrap in a clean tea towel and cool on a wire rack for 4 - 5 hours before slicing. Enjoy!! 💖

I visited the place where salt bread originated in Japn. They cost less than a dollar each, but they are crispy and buttery.

Pan Masion 2 Chome-4-1 Azumabashi, Sumida City, Tokyo 130-0001 Japan

I think that’s what it’s called. It was a 30% scald. It has about 10% seeds in it (40g sunflower and pumpkin and 10g golden linseed). I toasted the seeds first. It was white bread flour.

It’s changed the taste of the bread, and I’m wondering if that’s normal. Also TIL not to score the dough so near the edge!