Bread

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A day without bread is like a day without sun.

Post your success, post your failures, ask questions, and share your favorite recipes!

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3
submitted 1 year ago* (last edited 1 year ago) by [email protected] to c/[email protected]
 
 

Recipe:

3 ripe bananas
1/3 melted butter
1 cup white sugar
1 egg
Vanilla

1-1/2 cups A.P flour or cake and pastry
1 tsp baking soda
Salt

1. Preheat oven to 350° f
2. Mash bananas and add wet. 
3. Add dry, mix until just combined with no flour lumps. If using c+p flour sift first. 
4. Transfer into parchment lines or well seasoned loaf pan. 
5.Bake for 1h-1:30h depending on your oven. Start checking after an hour.
6.let cool in pan! 
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1
submitted 1 year ago* (last edited 1 year ago) by [email protected] to c/[email protected]
 
 

A friend of mine was celebrating his son's first birthday in his restaurant and asked me to make some bread for the event. So I decided to bake 7kg of a foccacia'esque flatbread.

100% 405 flour, basically AP I believe (didn't have that much time, so had to take what the supermarket gave me) 80% hydration 2% salt 0,75% fresh yeast

Knead in the big stand mixer till homogenous. Then ferment in fridge at 4-5 °C overnight. Put some baking paper in the trays, slather everything in a generous dose of extra virgin olive oil. Pour the dough into the trays, let rest, stretch a bit. Pour saturated salt brine on top and then off into the convection oven at 200°C till core temp reached 77°C. Let cool a bit, cut up and finish to order on the salamander.

I know, not the most beautiful bread. But it was the best I could offer in that quantity in that little time. Flour was definitely missing gluten and I would have preffered to have made it using 100% spelt flour.

28
 
 

Fed yesterday, 2 hours at room temp and then in the fridge. She's actually got a bit bigger than I would like already so maybe straight in the fridge next time?

29
 
 

Gone all weekend, so no bread for me!

30
 
 

I used about 10% local stone ground and 90% KA Bread Flour. Hydration was 83%

31
 
 

Hi everyone! I'm looking for any advice y'all might have on incorporating yogurt into your dough, particularly when making flatbread. Most recipes I've found online so far are by volume :( so I can't really get a sense of what % to try for. I'm at the point where I usually just pick a target hydration % and go from there, but I'm not quite sure how to account for incorporating yogurt in that approach. Any words of wisdom? Thanks!

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Sunday output (lemmy.one)
submitted 1 year ago* (last edited 1 year ago) by [email protected] to c/[email protected]
 
 

My recipe is pretty informal-

3/4 cup sourdough starter

1 cup water

2 cups flour

Autolyze rest 25 min

1tsp salt

Mix, add flour til not sticking to mixer

Bread hook 8-10min

Rise 2-3hrs folding over every 30-40 min

Refrigerate overnight

Form/warm in basket 30-45 min

Bake 45 min @450f in dutch oven, lid off after 30 min

33
 
 

Tartine Country Loaf:

90% AP flour

10% ww flour

75% water

20% poolish

2% salt

Cornstarch to dust/prevent sticking.

Baked in a dutch oven at 450 for 40 mins, removing the lid after 20 mins.

34
 
 

In honor of my switch to Lemmy, I think I'm finally gonna name this starter. Meet Lemmy!

180g AP flour 180g water 40g discard.

35
 
 

Not sure how much the seller understands about the process!

36
 
 

This week's sourdough Sunday, I wasn't able to pay too much attention to their proofing this week and I overfed my starter the night before. Oops!

37
 
 

Something I want to get going here on a weekly basis! Make your own post with a picture of your sourdough starter! I'm hoping to make sundays Sourdough Sundays so if you bake sourdough yourself, let's post some beautiful (or maybe not so!) Loafs tomorrow!

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submitted 1 year ago* (last edited 1 year ago) by [email protected] to c/[email protected]
 
 

Recipe: Modified Country Bread from Tartine Bread

Flour: 100%
-60% AP
-40% Rye
Water: 75%
Poolish: 20%
Salt: 2%

I usually do a 850g raw loaf. Baked in a Dutch-Oven for 40 minuets at 450°f.