Decided on a whim to make something fun for my parents who are coming over tomorrow. Followed this (German) recipe https://www.swissmilk.ch/de/rezepte-kochideen/rezepte/LM201104\_36/zopfhasen/ and am very pleased with how they turned out.
Since quite a lot people already responded to my post about the brioche dough that didn’t turn out the way I expected yesterday here’s the final result.
I baked the small brioche for about 20 minutes at 160°C and the larger one for about 40 minutes. I honestly couldn’t wait to tear into it and see what it looked like inside so I cut into it while it was still warm.
Thank you all so much for the comments and advice. Despite everything, it actually doesn’t feel heavy at all when eating it. It’s very brioche-y, buttery and reallyyyy enjoyable 😁
Thanks again to everyone for all comments and advice <3.
This is my first sourdough loaf!! The outside isn’t too pretty but this what the crumb looks like. Is it good? I know it’s risky to go for an inclusion loaf as my first loaf but hey, we live and We learn.
So raisins were a pretty good idea, I must admit. I've never put dried fruit in soda bread before, but I know it's a pretty common thing. I also added 2 tsp of baking powder, which definitely improves the texture I must say. Only annoyed that I forgot to cut some butter into the flour before adding the wet ingredients. Didn't end up mattering in the end though
The raisins were soaked in tea and a half cup was added along with the two cups of soured milk (I don't ever have buttermilk, so I just added a tablespoon of vinegar to the milk), otherwise it was just 4 cups of flour, a tablespoon of sugar, 2 teaspoons of baking powder, a teaspoon of salt, and 3/4's of a teaspoon of baking soda.
Everything bagel ➡️ B&W sesame and poppy seeds ➡️ Za’atar
PS: smoked salmon is also homemade.
First post here.
I have been baking bread with commercial yeast for about two years. Last month I broke down and decided to grow a starter and try my hand at sourdough. I did this as a same day loaf starting at around 8am and baking around 7pm (I think). Considering my first attempt ended up flat and my second required a loaf pan to save, I am pretty happy with this one.
Recipe:
100g 1:1 active starter - all whole grain spelt flour.
350g strong bread flour
150g whole grain spelt flour
310g water
20g honey
15g Spanish EVOO
10g salt
Mix starter with water and honey and combine
Aggressively hand mix with a soaking wet hand all other ingredients except salt for about 5 minutes until fully combined and dough becomes homogenous in a mixing bowl
Sprinkle the salt on top and rest covered for 30 min
Mix again with wet hand to incorporate salt and do a set of stretch and folds - rest 20 minutes
Do 3 more sets of stretch and folds at 20 min intervals
Bulk ferment in the oven with light on until bubbles show on top, dough jiggles in one loose piece and sides pull away from the bowl clean (roughly 4-5 hours)
Preshape into a ball and let rest 25 minutes
Shape for batard and place in oblong proofing basket floured with spelt flour
Proof on countertop (\~60f/20c) until finger press print slowly bounces back (around 3 hours I think maybe 4)
Preheat oven 500f/260c with Dutch oven inside
Bake in covered Dutch oven 25 min
Remove top from Dutch oven and turn temp down to 440f/226c bake 15 more minutes
I really wanted to learn how to make bread and decided to be a bit methodical about it. To do so I created a "Breadsheet" that tracks all the loaves I make: flour, hydration percentage, enrichment, bake times & temps etc. I then gave myself a curriculum based on reading reddit posts, talking with baker friends, the King Arthur Baking site, and just my own vibes of what I thought could teach me a bunch of different bread baking methods.
I haven't quite stuck to it (I jumped right to sourdough and I think I was wrong to put it in the advanced/expert level) but it's been fun to "level up". The breadsheet helps me see what works for me with hydration etc.
Let me know what you think! Thank you all for being such wonderful teachers and sharing your bread it is very inspiring for a total beginner.
| Beginner |
|---|
| No-Knead Crusty Bread (Made a bunch of times, love it. Used Sallys Baking Addiction) |
| Focaccia (Made the Ligurian focaccia from Samrin Nosrat. Need to try again as it was just ok) |
| Cornbread (Need a good recipe!) |
| Irish Soda Bread (Used the Serious Eats recipe. It turned out but not my favourite) |
| Flatbreads (Tortilla, Pita, Naan) (FAILED need a good pita recipe.) |
| Biscuits / Scones (Made a few times, quite good) |
| Intermediate |
| Classic White Sandwich Bread (Made a bunch of times now. KAB recipe) |
| Pizza Dough |
| Whole Wheat Bread (Have made a few different whole what varieties) |
| Breadsticks/Grissini |
| Soft Pretzels |
| English Muffins |
| Bagels |
| Advanced |
| Challah |
| Brioche |
| Cinnamon Rolls / CardiB |
| Babka |
| Ciabatta |
| Expert: |
| Sourdough Boule (Have made three, absolutely obsessed) |
| Croissants/Laminated Doughs |
| Baguette |
| Couronne (Or other filled, laminated, shaped dough) |
My first attempt at yeasted bagels!
I weirdly got a beautiful rise on the jalapeño cheddar ones, but the plain are looking a little flat.
I followed Sally’s Homemade Bagel recipe with the room temp bulk rise substituted for a long cold proof
But simple dry yeast can still hold its own.
Got some great results today
10% whole wheat
70% hydration
Great flavor, crumb that I’m after. Some of the best I’ve made. Pretty stoked on these.
Another attempt at shokupan. This time I added milk powder. Not sure if I notice a difference.
Recipe:
Tangzhong
Bread flour: 30g
Milk: 150g
Final Dough
Bread flour: 370g
Tangzhong: 180g
Milk powder: 18g
Sugar: 50g
Salt: 8g
Active dry yeast: 5g
Large egg
Milk: \~60–70g (adjust by feel)
Unsalted butter: 50g
I ran out of time, so I had to do an overnight cold ferment. I also need to work on my shaping. Not liking the gap/crack at the seam.
Added them during the second fold and tried to be gentle with shaping to keep the structure. Pretty happy with how it turned out, especially the crust and rise, but I feel like the crumb could be a bit more open.
Would you push bulk fermentation a bit further for inclusion loaves, or focus more on shaping technique from here?
I have a mild allergy to apple pie, and love savory foods- so I followed the dough recipe and filled the bread instead with pan fried chicken and mozzarella- bread was soft and delicious, would definitely make this again! thanks for sharing the recipe u/Facieks.