Bready

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Bready is a community for anything related to making homemade bread!

Bloomers, loafs, flatbreads, rye breads, wheat breads, sourdough breads, yeast breads - all fermented breads are welcome! Vienesse pastries like croissants are also welcome because technically they're breads too.

This is an English language only comminuty.

Rules:

All posts must be bread or baking-related.
No SPAM and advertising posts. If you want to promote your business - contact mods first to get an approval.
No NSFW content.
Try to share your recipe with your photos so everyone is able to recreate it.
All recipes are public domain, recipe books are not. You can post any recipe invented by someone else, but you cannot post copyrighted work. That means no photos of book pages and screenshots of 3rd party web sites. Write the recipe down in text format instead.

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Made Pitas last night, first attempt at baking (with yeast) since home-ed (sh.itjust.works)

submitted 1 month ago by irishPotato to c/[email protected]

2 comments fedilink hide all child comments

Used this serious eats recipe, love their detailed explanations of each step.

Didn’t have whole wheat so subbed with all purpose. Will probably add more salt next time (but we’re salt fiends)

Finally, don’t have a pizza steel/stone so just used an upside down ceramic at 245-250°C

Also, sorry, only snapped this one pic when I saw it blow up. Sadly, once baked every single one got devoured before another pic could capture the crumb.

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[–] [email protected] 5 points 1 month ago (1 children)

That looks great!

If you consider upgrading, get a steel. I bought several stones before caving and getting a steel plate. So much less hassle.

[–] [email protected] 3 points 1 month ago

Blackened (or maybe blued, not sure how it's known in English) steel is the all purpose best thing one can use in an oven I think. It needs a wee bit of maintenance, but that's really nothing. And you put paper on it anyway.