this post was submitted on 26 Nov 2023
151 points (98.7% liked)
Bready
1160 readers
1 users here now
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
MODERATORS
you are viewing a single comment's thread
view the rest of the comments
view the rest of the comments
It's 500g hard bread flour around 72% hydration, no knead with long cold ferment, baked in an Emilè Henry baker at 550 for 45-55 mins. Doing them almost weekly for about 5 years now. I think I've removed as many steps as possible from the process, no autolyse or slapfolds etc.
If there's one bread book I'd recommend it's Tartine Bread because it has a very well written basic loaf process, then it gets right in to things you can add to the dough for variety. I find the suggested quantities are trustworthy and provide a great safety net for doing your own additions. At least for me I rarely plan ahead and it's more like what I have available. Leftover oatmeal or polenta, or some nuts, seeds, berries, citrus zest etc. The ones I do buy ingredients for are roasted sunflower seed loaf or if I'm feeling rich, walnut can be a special treat esp the purple coloring. I just like recipes that people are producing at scale like in this book, because you know it's been put through a more rigorous process than a home baker would be doing.