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.

founded 1 year ago

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Aux@lemmy.world

Lockdowns are far enough away that baking is fun again. (lemmy.dbzer0.com)

submitted 8 months ago by naevaTheRat@lemmy.dbzer0.com to c/bready@lemmy.world

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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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