Lemmy Bread

65% hydration, 4.5 hour bulk with 4 folds at 45 min intervals. Shaped and then 15 hours overnight in the fridge before baking, and ready for lunch!

Still can't get the apples right. I might try thicker slices and freezing. However, I am happy with how it tastes overall.

Camping season is on and that means hauling half a kg of sourdough on the trail. Just to make some flatbreads.

Recipe

About 80% hydration

One part rye flour

Three parts whole wheat flour

Sourdough starter (you know yours best)

Salt

Mix and put into container. At fire work dough into golfball sized balls, let balls rest snd then flatten them. I prefer the thumbing method. Once coals are hotHotHOT put discs on gridddle and bake. Time depends on how how your coals are. I go by feel.

It’s a recipe passed down from my grandma. She would make it every Easter.

Tried adding the apples midway through the bake and they wouldn't stick :( still they didn't get that too toasted effect the last one had. Clearly room for improvement. Still happy with this bake.

after a few months of tries this one looks better!

• 200gr wholemeal stoneground flour
• 80gr spelt flour
• 100gr white flour
• 100gr starter
• 250ml water (actually a smidge less than that)
• salt

Folded 5 times every 30 minutes. Let it rest for a 5 hours on the kitchen counter, degassed (well, that's just a fancy word, it just deflated when I poked it lol), then let it rest overnight (12 hours) in the fridge. Cooked in the oven inside dutch oven. Let it cool for 24hours before cutting it.

Taste good, it's not as wet as the previous experiments where I just let it rest overnight in the fridge.

It's "dense", which in a way is good because if the holes were too big the butter/peanut butter would just drip through! But I'd like to have it a just a bit more fluffy I guess. I know the starter is good because when I feed it it grows like crazy (and smells good).

Any ideas?

Thanks!

I know, I know, I'm late to the sourdough game, but I've been thoroughly enjoying easy bread with commercial yeast, so I wanted to give sourdough a shot.

Followed the recipe from Joshua Wiessman's "Unapologetic Cookbook" (side note: great cookbook), twice, but I couldn't get the dough to turn out right. It always seemed overly hydrated and liquid.

I've been reading through this community, watching videos, and cooking easy bread long enough though that I finally threw up my hands and decided to have a go at it myself.

I started with about 10g of starter, added about 450g of bread flour, 1/4 cup of sugar (to increase rise), and a spoonful of salt. Then let that mix in the stand mixer till pretty homogeneous. Next I added 1.5 cups of 100°F water, and mixed in.

At this point it was still very liquidy, so I mixed in quite a bit more bread flour until it "looked right" with an appropriate amount of shaggyness.

I then let that rest for a while, and came back with the dough hook about every 30 minutes. At one point it still looked a bit too wet, so I added even more bread flour. I just worked this in with the hook.

After all my working I was worried about overdoing it, so I switched to stretch and folds, of which I did about 3 over the next several hours.

Finally I left it alone for about an hour, and when I returned, it was nice and risen.

I turned it out into my working space, added flour, cut and shaped, and placed into the floured bannetons. I let them rest in the bannetons for about an hour before I refrigerated them overnight.

I let them rest while the oven was heating this morning, and followed my normal baking routine, but I adjusted the temp up by about 50°, based on the Weissman recipe, which I feel was a mistake, so next time I'll just stick to 450°F.

The result was good. Though I can still taste sugar, so I'm going to cut it way down in the next batch. I'm also thinking I may not split into two loafs, and to bake at a lower temp next time.

All in all, I'd say this is my first successful attempt, and I'm excited for the next iteration. Any tips or sage wisdom from fellow bread people would be greatly appreciated!

My shaping needs work, but I’m excited to have these for dinner tonight. Making some chicken sandwiches.

My eldest daughter's idea

Fat = olive oil

Sugar = white

Primary liquid = orange tea

50 grams coconut flour + 75 grams almond flour

Wash = whole egg + honey + milk

Cinnamon painted the whole thing + sprinkled chocolate chips and coconut.

5% petit fermination

5 strand braids

Coconut one one side cinnamon on the other. If you get my post title reference we can be best friends.

Had a bad bake so decided to go backwards a step and recover.

This time it didn't work out as well, and came out a bit dense and rubbery. Not bad, just not as tasty as last time.

Almond flour currently at 100 grams, coconut flour at 50 grams, increased water by .25 cups. Topped it with diced coconut, almond flakes, and cinnamon

• 100g whole khorasan flour
• 200g boiling water
• 100g whole khorasan flour
• 500g bread flour
• 340g warm water
• 200g starter
• 16g salt

Pour 200g boiling water on 100g khorasan flour, mix until fully hydrated, rest 15m

Add another 100g khorasan, 500g bread flour, 340g warm water

Mix with dough hook 3 minutes @ speed 2

Cover and rest for 1/2 to 3 hours to autolyse

Mix with dough hook speed 2 for 8 minutes, develop gluten to windowpane

Add 200g starter and 16g salt

Mix with dough hook for 8 minutes @ speed 3

Final dough temperature should be 74F

Cover and bulk ferment at room temp for 12 hours

Divide and preshape dough, rest 15-30 minutes

Shape dough, proof on counter 1-2 hours

(Optional) Retard dough in fridge 6-48 hours

Bake with steam @ 450F 38-50 minutes depending on loaf size

• Chestnut honey (hat tip to https://sh.itjust.works/u/Grass)
• Increased almond flour to 100 grams from 50 grams in previous batch

Besides for that unchanged.

Y'all have been tempting me with your declious looking bread. I realize a bread machine is going to make simple loafs and not the stuff that's usually posted here, but curious on thoughts if they're worth it?

I'm low on time and lazy. I won't make bread if I have to whip out my KitchenAid and dough hook. Tossing some ingredients in a machine I can do though, plus it could make the dough for more complex things too if I do occasionally have the energy.

Should I do it?

Dinner rolls, biscuits, etc.

I've been craving a proper NY-style breakfast sandwich for weeks but none of the stores around me sell Kaiser rolls so I decided to make my own.

Used this recipe, with a few minor tweaks for altitude: https://www.kingarthurbaking.com/recipes/kaiser-rolls-recipe

My first batch I forgot to proof the yeast like a doofus and they ended up more like biscuits. They still tasted pretty good with some butter and jam.

Just pulled this batch out of the oven and they look so much better! I can barely resist the urge to bite into them right now 😋

Almond flour and flakes arrived at the same time. Typical is for me to use 750 grams of all-purpose to start before bulk fermination. I went with 700 grams + 50 grams of almond flour.

Six strand is a bit more work but the last one came out so chewy decided to do it again.

As before I continue to spice paint. This set only cinnamon (brown parts) and the other parts are almond flakes.

Sticking to complex wash and honey for now.

This shows prior to baking