r/Breadit

My phone sucks so I think the last post I made made everyone go "ew?" Blue ass bread! so fucking good. Took me ages and ages to make the blueberry basil reduction and flavoured cream. The potluck folks seemed to think it was okay! I'm shidding blewww

Quite pleased with the results so far, been laminating since February in my own new bakery!

Wasn’t feeling sandwich bread this week, so I made naan instead! What is your favorite way to eat naan? I like mine with hummus

Ingredients

120g active sourdough starter

410ml warm water (adjust down slightly if needed)

2 tbsp extra virgin olive oil (plus more for greasing and drizzling)

2 tsp salt

500g bread flour

Mix everything together let rest 30 mins, do stretch and folds, rest 30 coil fold, rest 30 then coil fold then let rest room temp for 30 mins then pop in fridge for 12-48 hours when ready to bake place in rectangle 9x13 pan parchment lined and well oiled, letter fold then flip, rest for 1.5-2hours covered at room temp, press into dough with more olive oil then top with choice of toppings bake at 450°

Its so good should you try it

Recipe : Chocolate Cinnabon Recipe

They spread a bit in the oven, but I think it made them look even chubbier!

This was an S tier loaf. Made a scallion oil (really, shallot and scallion) and used that instead of olive oil. Mixed the sesame seeds with sesame oil too. Adding in the chili oil, it was a divine flavor combo.

Butter started breaking at first but let it rest for a bit and it really pulled through.

strawberry, blueberry, and vanilla

i referenced shio pan recipes by Okonomi Kitchen aka Lisa Kitahara, as well as Erin's Cozy Kitchen, & i love the results! got some nice browning, crispy bottoms, & a soft + fluffy interior- though mine ended up with butter 'crescents' lol (instead of the intended, neater, butter holes) ┐(シ)┌ gotta practice more.

also, i did not have pretzel salt or rock salt, so i used flaky salt instead, since i almost always have it at home (usually to put on top of cookies). all in all, this is a cute & indulgent bread.

i'd like to post a video to show the crispy bottoms ASMR style :0) maybe in a separate post.

thanks for reading!

500g flour with 12.5g protein
340ml whey
100g starter
10g salt
30 min autolysis
4 folds with 30 min intervals
First stretch and fold, others coil fold
Total 3 hours 30 min bulk fermentation
15 min steaming in the tray, total 40 min baking
First 15 minutes at 230 degrees Celsius, remaining time at 210 degrees Celsius. Internal bread temperature 98 degrees Celsius.

I made my first loaf of bread today and I'd give it a solid 5/10. It has the texture of a crumpet and got a little singed. But its not bad enough that I want to throw it out or feel demotivated to avoid trying again.

I think I put too much water in a tray in the bottom of the oven and had the temp a little high. Also I could have been a bit more diligent with mixing and adding the water to the dough gradually.

They aren't mistakes, they're learning opportunities!

I’m not an expert bread maker by any means, and I’ve only made sandwich bread two other times but the two loaves that came out today take the cake. I changed loaf shaping techniques and it came out much closer to store bought bread than loaves I’ve made in the past. It’s firmer, denser, chewier, and in general holds up much better than the others.

It’s a simple honey white bread and tastes amazing, and now I’d like to make other types. Big fan of wheat breads, potato breads, multigrain. If anyone has any good resources/websites/youtube channels for recipes, I’d be very appreciative :) Thanks guys!

(First photo is the new loaf, second photo is a slice from a loaf a couple weeks ago)

Edit: this is the recipe I used in case anyone was interested: https://wildthistlekitchen.com/honey-white-bread/

This sourdough focaccia loaf has been sitting in my freezer for a month and it’s still soooo good. Forget what people say about sourdough being expensive - you really get the best bang for your buck because it’s fermented, you can freeze it, and it’s delicious.

What I sometimes make with frozen sourdough focaccia - canapés. Slice the focaccia 1/4 inch thin. Lay it out on a cookie sheet, bake in the oven at 220C for 7 mins. Your trusty air fryer does the job too, just don’t overtoast it. You want the edges crunchy, the crumb still soft. Then layer the following: butter (I use Echire), a mashed anchovy, some diced onions, and parsley. Easy snack to make when surprise guests suddenly show up at your doorstep. In my case, I just made them for me.

Very easy to live like a queen with a few freezer and pantry staples :) Homemade in Quezon City, Philippines 🇵🇭

Some of the bagels on pic 3 almost came loose but the dough held on for dear life during the bake lol.

We now bake 3 days a week at 36 bagels per bake day, I think that’s more than enough for a home based microbakery ☺️