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First attempt at pizza roll ups. Not bad, need work, but tasty. 3/5* s
Used this recipe but cut the lemon and changed the filling to pizza stuff. https://youtu.be/eP-gFkNE4-A
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.
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- 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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Today’s experiment is a sourdough bread with 20% scalded buckwheat flour. Very soft, sweet earthy flavor.
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Accidentally left my dough in the proofer overnight. I wonder if it'll do a second rise. Time to find out.
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Very stressed out, so that means baking! Blueberry lemon Roll Ups recipe by ChainBaker. https://youtu.be/eP-gFkNE4-A
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The amateur bread adventures continue! This time I decided to make a banana bread as I had never tried one before. Turned out freaking delicious 😋 Also, what toppings/spreads are recommend to have on banana bread, Lemmy know 🙌
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It turned out really great and tasty! Was a little worried when making it as I didn't have everything the recipe asked for. As it wanted a loaf pan with a lid(?) Have never seen such, but it worked fine without 😊 A bit of a confidence boost tbh that it went so well for being the my first time. Look forward making more!
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First try I used AP flour and let the 1st rise go too long I think, and they were too dense. This time I used my regular sourdough recipe with bread flour (920g, with 650g water, 71% hydration) and they came out great.
Thanks for the inspiration from this community!
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While it being a little more expensive, sooo worth it. Bread in picture is a fresh sourdough bread. Yummsy!
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200g flour
5g baking powder
Pinch of salt
30g oil
125g milk
Truly idiot proof. You just mix and roll out, cut with a glass cup, and cook in a pan. One came out undercooked, just split in half and toast right in the pan, it was actually the best one of the lot
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75% bread flour, 25% khorasan flour, 80% hydration, baked in dutch oven with steam.
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From the King Arthur Flour recipe. Really happy with the results.
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No crumbshot yet, cooling. It's a bit of a frankenloaf as I didn't have enough flour but had already started the process.
about 30% white bread flour, 30% rye, and 30% horrible supermarket wholemeal. ~80% hydration.
Tbh I was surprised it came out of the rattan thing as the rye + high hydration makes a pretty sticky mess. However it seemed enough water leeched through the wood during proofing that the rice flour did it's thing.
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Recipe is 75% bread flour, 25% whole khorasan, 80% hydration.
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Followup to temperature profile with a probe in the loaf. The temperature inside the dutch oven was lower and steadier than I expected.
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Temperatures recorded in the oven during a dutch oven sourdough bake. 20 minutes at 500F with the dutch oven lid on, 20m at 400F with it open.
Green = oven temperature throughout. Blue = baseline kitchen temperature (thermocouple cold junction temp).
- Before 1st blue line: preheating. Yellow line = inside a cold cast iron dutch oven. Oven was already warm from baking something else.
- 1st blue line to 2nd: baking with lid on. Yellow = probe in the loaf here onward. I was surprised the internal temperature has pretty much maxed out by the end of the first 20 minutes.
- 2nd blue line + 20 minutes: baking with the lid off.
- After 20:27 / green line dropoff: oven open, loaf cooling. I know you're supposed to cool to "room temperature", but even at 150F the crumb was pretty stable when I cut the loaf, with no obvious tearing or sticking to the knife.
Compare to the previous bake where I forgot to reduce the oven temperature after the first 20 minutes. The crust was black/inedible, but the interior was still totally fine.
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Recipe is The Country Blonde from Flour Water Salt Yeast.
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