Tried my hand at the king arthur pan de cristal recipe today, but I didn't have bread flour, so instead of 500g bread flour, mine is 300g AP and 200g semolina, which gives it that wonderful golden color.
Didn't have the massive open crumb I was hoping for, but I think it over-proofed a little.
The result was still fantastic, the flavor is incredible, the crust is crunchy without tearing your mouth up like sourdough can do sometimes. Overall I'm very very happy with it
Included 25% whole grain khorasan
Baked with steam 37 minutes at 450°F
Been making sourdough loaves with 25% bolted spelt flour. Continuing to work on my shaping technique.
cross-posted from: https://ttrpg.network/post/105035
This is my latest obsession - bread filled to the brim with seeds and whole grains. A bit like the danish rugbrød and I bet the Germans have something similar too.
Method (1 loaf)
The only things I measure is the water and seeds, the rest I find no use in measuring. Whole flour coarsely ground can have such varying absorption rates depending on age and storage. Going by feel is mandatory.
Hello everyone!
Just wanted to share a focaccia I made yesterday.
I think I made it with -650g of strong flour (might have been 800g) 😂 -80% hydration, 200g starter. 10g salt.
And the let it rest in the fridge untill next day with a occasional fold.
Poured it into the pan and the shoved a bunch of chopped up olives,sundried tomatoe, rosmarin, olive oil, salt, the province-mix-spice.
Approximately 45min in oven at 220degrees , tossed it in and at the same time added hot water on a plate below.
Any tips or tricks are appreciated!
Still need shaping and slashing work. Fresh out of the oven I'll post crumb and recipe later.
My favourite dessert to make! Yeast dough is just really fun to work with. We always eat them all before remember to get photos after baking. I use this recipe from King Arthur Baking. Pretty much all my bread recipes are from there, since they have the ingredient weights listed.
Hi all! Excited to be trying out Lemmy after only lurking on Reddit for the last 10+ years. I’m going to try to be a better community contributor here… though it’s admittedly a little scary for me to be posting, haha.
This was a simple 20% rye, 80% bf loaf made with Mario, my small-town Italian sourdough starter, which was brought home to me by a traveling neighbor a few years ago.
I love Mario. He’s smells richly floral and has notes of red apple while chillin’ in his jar. Mario makes breads with awesome potential, and he’s helping me slowly improve my abilities with each new bake. I just friggen love baking bread. That crackle sound as it cools? always makes me grin and do a little dance.
Haha, ok now I’m rambling. Cheers to all you bread lovers. Much love from me and Mario, and may all your bakes be tall and tasty!
So I was a bit hesitant to share this, since my bread's presentation is pretty rough. However, it's really tasty and my family tends to devour it pretty quickly so it must be good, right?
Anyway, here's my novice bread! It's typical white bread using normal flour, nothing terribly fancy (yet). My plan is to keep baking and improve, though my technique still needs work (I don't know about "punching bread" and I kinda just, scoop it all into a pan).
Also this is my first post, I hope I did everything right - ahhh
Im not particularly skilled but this is some bread me and my dad used to make together. Its pretty dry and not very pretty looking but its very good, especially with soup.
Hey! Here's a photo from my archives. 20% rye sourdough (with 25% high gluten flour and the rest AP). Overnight bulk ferment at 15C. For a while during COVID I was baking once weekly for some supplemental income. This was early on in my learning process for how to manage larger batches. It was helpful to have a commercial fridge available to slow things down, as I am in the tropics.
Since the recipe comes to us from the ancestors using volume measurements, I offered to try to translate it to using weights instead of volumes. https://onlineconversion.com/cooking.htm says 6 cups of flour is, near as makes no difference, 750 grams, and 2.25 cups of oats is 225g. The 3 cups of water is tricksy though, at 710grams the recipe looks like 95%ish hydration based on the flour weight, but oats are going to soak up a lot of that.
There are a lot of pictures here, if you prefer the album: https://imgur.com/a/APf30qp
Plan A
Originally, I planned to make it pretty close to the original recipe (halved to fit in one pan,) but since the original recipe has all the water being added to the oats, I wanted to see how much H2O was free to combine with the flour. So, I soaked the oats alone, with the intention of draining them and weighing the soaking liquid. I guess I left the soak a little longer than Great-Aunt Beatrice intended.
Plan B
Having gone from a theoretically 95% hydration to a potential 1% hydration, I changed the plan. With apologies to Grandma Mabel, I decided to mix her ingredients with a fairly standard no knead loaf.
600g bread flour, 70% hydration (nice,) mix by hand, autolyze 20 minutes
15g salt, 3.5g instant yeast, 2 heaping tablespoons dark brown sugar which I weighed but forgot to write down, 1.5 tablespoons canola oil, and all the soaked oats (115g pre-soak) and the reserved soaking liquid (almost a whole tablespoon!) just dumped on top during autolyze.
Fold
and pincer
and fold some more
Then rest a bit.
I gave it two more folds in the first hour of bulk and ended up pretty bready
Exactly three hours and fourteen minutes after the mix, I’m willing to call it doubled.
Lightly floured surface
Still pretty slack
Took a shaping fold pretty well
And rolled up
I didn’t get a good picture of tensioning, but it tightened up a bit and got into the pan eventually
Gave it a pat with a wet hand, cover and proof 1 hour while preheating oven to 450f
One more little pat with water, and into the hot box, added about a cup of boiling water to a preheated skillet on the bottom.
25 minutes later, rotate, reduce to 425, pretty happy with the spring.
25 minutes after that, getting a little dark
It tapped ok, I still gave it 5 more minutes with the oven off
a little dark, but I don’t mind
it even has an ear
Cooled overnight, Cat Tax
The crumb was nice and moist, and sliced well
There was a little bit of doughiness on the bottom, I put it down to a cold kitchen during proof.
Next time, I’ll try to stick closer to Goody Prudence's recipe, but it came out well. If I was to make this again, I would: Add %15-%20 whole wheat/rye/spelt or something for flavor, sprinkle oats on top before it goes in the oven for flavor and crunch, and to cover any shaping sins, and maybe do the second half of the bake a bit cooler.
Any ideas, tips or things I am missing?
Thanks and en guete!
Cranberry Orange Pecan
Ingredients:
75% KAF Bread
25% Janie's Mill Light Rye
75% H2O (~1/3 each - plain, orange juice, and soaking liquid from the cranberries)
2% NaCl
0.5% Instant Yeast
20% Dried Cranberries
15% Roughly Chopped Pecans
Herbal Tea (Sonnentor Preiselbeer Genuss (Cranberry delight?) cranberries, rosehips, hibiskus, orangepeel)
Method blatantly adapted (stolen) from Forkish's Raisin Walnut in Evolutions in Bread:
Soak cranberries in herbal tea at least 1 hour, drain well reserving liquid.
Mix flours and liquids just until wet and shaggy
~15 mins autolyze.
Add salt, yeast, and berries
Fold/pincer until well mixed.
Rest 5 minutes, then fold in the pecans
3 hours bulk with 2 folds in the first 90 minutes.
Shape.
1 hour proof
30 minutes in 450f Dutch with lid
30 minutes at 420f no lid.
-Notes
As made, the dough was very sticky and hard to shape, but I was being impatient because I started late. Underproofed?
The orange flavor was very subtle, maybe a different tea or more juice?
