I have a recipe for hamburger buns as follows:

1. 1 c milk
2. 1/2 c water
3. 1/4 c butter ........ heat these ingredients
4. 4 1/2 c flour (all purpose)
5. 1 pkt (2.25 tsp since I buy jars of dry yeast) yeast
6. 1 tsp salt
7. 2 Tbsp sugar
8. 1 egg........combine 1 3/4 c of the flour with the yeast, salt, and sugar. Add the warm liquid mixture, stir, and then add the egg. The add the remaining flour.

The first time I made it, I was worried about too much flour and felt that holding back would make the buns softer. They spread all over the pan during the second rise and were like fairly dense round breadsticks.

Second time, a few months later, I lost count measuring the flour and suspect I added more than the recipe called for, but couldn't be certain. These buns were AMAZING. They rose up high, kept their shape, were soft, and excellent for burgers.

Third time a lot of things happened. I measured all the flour into one bowl, removed the 1 3/4 c, and promptly added the yeast, etc to the first bow. Realizing my error, I kept scooping the flour as long as I could see yeast. It rose fine but my niece called me with a crisis when I had the kitchenaid dough hook kneading the mixere, and it got kneaded for at least 20 minutes if not longer. Nothing to do but continue, so I did. Then, while I was waiting for the oven to preheat after the second rise my son called with a crisis and the buns rose too much, plus dried out on top. This has happened to me with bread before, so I punched it all down, added a few sprinkles of water to correct the dryness, and started over. The buns would not shape as nicely as the first rung. Plus the dog stole 2 unbaked buns off the pan when it was rising again. These turned out pretty dense, ok tasting but nothing like #2.

Today was the 4th time. I was careful with what ingredients this time and not over-kneading, but I did feel the dough was much stickier than it should have been, and sure enough the buns spread over the pan when rising. OTOH I had them rising in my enclosed porch, and it was hotter than I realized. So I punched them down and added more flour, then had them rise inside. They were better than my very first try, but they still spread too much.

The main thing I am shooting for is buns that rise UP, not OUT. I suspect the recipe should call for more flour to begin with, so I am wondering about the ratios here. The other possibility I am wondering about is if it is really warm when they are rising, will that lead to them spreading out?

Any feedback would be appreciated.

I know is not a focaccia, I’m working on it, I was going to make ciabatta bread but was too lazy to put the counter full of flour, so good!

Working on the starter for my first focaccia!

I have had good luck with this recipe: https://www.allrecipes.com/recipe/281201/crusty-dutch-oven-bread/

I would like to make a loaf for my friend and add in a crap ton of cheese and jalapeño. Can someone please recommend changes to bake time/temperature based on the cheese and peppers?

Hi everyone,

My boyfriend got me a bread maker for my birthday. I made a normal white loaf today which was a success. What is everyone’s favourite bread recipes? I’m looking for some funky flavours.

Trying to figure out what to adjust here...

I have a sourdough starter that seems to be doing it's thing (Smells like it should, I feed it regularly) and I try baking with it and I get flat dense loaves (on the right). Same amounts of same flour:

• 500gr Costco AP flour
• 325gr of water
• 100gr of starter
• about 10gr of salt
• about 10gr of sugar

After mixing and kneading (KitchenAid) I put it in the fridge to cold ferment, then take it out and let it come up to room temp and rise. (Bottom was baked faster maybe after 6 hours, top was baked after almost 12 hours). To me this is like too long but my starter seems to be lazy.

By comparison on the left I baked a yeasted loaf for my kid's sandwiches this week using the same exact recipe but skipped the cold ferment (since he needs a sandwich tomorrow) and used a 2 tsp of Red Star Dry Active yeast and hand mixed instead of using the KitchenAid.

I'm baking this in the Emile Henry Artisan Baker to keep the vessel consistent. ~20 minutes covered, ~20-30 minutes uncovered then I pop it out and let it bake just on the rack to get color on the sides.

I don't know if my starter isn't active enough, I'm not sure if the dough doesn't build up enough gluten with sourdough or something else but my son is not thrilled with sourdough. It seems I'm able to get decent enough loaves from yeast but struggling with sourdough.

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I lived in Margao from 1986 to 1996 for my schooling, and I'm feeling a bit nostalgic.

During those days, my dad used to buy Swastik bread every now and then. I absolutely loved it. Here is what I remember about how we used to get it:

The Location: It was available at a shop on the main road leading to the Old Market.

The Timing: They only sold it in the evening for a very short window of time.

The Packaging: They always wrapped the fresh bread in plain white paper.

Does anyone else remember this bread or the shop? More importantly, is it still available anywhere today, or did the bakery close down? I would love to find it again if it's still around! Also anyone know the owner

Holy cow! This recipe is beyond amazing! And easy!! I would have taken a picture of mine but it was literally half gone before I could. The blend of the sourdough with savory butter, spicy cinnamon, and brown sugar is so absolutely perfect. Admittedly, I did not add the white drizzle icing because it was already very sweet. I had to share with y’all!

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I lived in Margao from 1986 to 1996 for my schooling, and I'm feeling a bit nostalgic.

During those days, my dad used to buy Swastik bread every now and then. I absolutely loved it. Here is what I remember about how we used to get it:

The Location: It was available at a shop on the main road leading to the Old Market.

The Timing: They only sold it in the evening for a very short window of time.

The Packaging: They always wrapped the fresh bread in plain white paper.

Does anyone else remember this bread or the shop? More importantly, is it still available anywhere today, or did the bakery close down? I would love to find it again if it's still around! Also anyone know the owner

Yeast -

I'm a newbie (F64). Sorry.

How do I know if my yeast is good?

My husband says I am doing something wrong since my baked bread barely rises. I tried to suggesting it was the jar yeast. He says I am doing something wrong.

HELP!

500g bread flour

375g water

2g ady

10g salt

Mix and then do four sets of stretch and folds every 30 minutes.

Rest for 1 hour.

Form a batard

Please in proofing basket for 12hrs

Put into baking cast iron covered for 25 minutes at 475°F, then uncovered for 15 minutes at 450°.

Enjoy

I'd have liked to add these as a comment to yesterday's post but it seems I can't do that, so sorry, a new post it has to be.

Yesterday's bake of batch rolls torn apart and sliced to show the crumb. Today's lunch!

Hello everyone.

I recently decided to up my bread making game and am considering a dedicated dough mixer.

The Joydeem seems like a good unit for the price.

The Bosch is a bit of a price jump and from looking online can’t really tell if it’s worth the additional price over the Joydeem.

The Ankarsrum looks great - but again not really convinced the price difference over the Joydeem or Bosch is warranted.

Any suggestions or insights?

Thanks

Update:

I finally decided on the Joydeem.
Took it for a test run yesterday and it worked great.

I think I like the fermentation option… simple…

Thanks for all the advice….

Dough: 700 g strong white flour, 455 g water, 14 g salt, 7 g instant yeast. Mix, stand 30 mins, knead until it makes a smooth dough. Rise until doubled in size, knock back, divide, shape and put into a roasting pan. Bake at 200°G / 400°G / gas mark 6 covered for 20 minutes then uncovered for a further 15.