Bready

Used my standard Twig and Leaf sandwich recipe (adapted from Forkish's Evolutions)

70% (350g) KAF bread flour 30% (150g) KAF white whole wheat

30% (150g) Bob's Red Mill 5 grain hot cereal, soaked and drained, reserving the soaking liquid.

75% (375g) room temp water, use the soaking liquid for half the water.

3.5% (17.5g) salt.

3.5g instant yeast.

1 tbs (15-20g) honey.

Mix flours and water, autolyze (rest) covered at least 15 minutes.

With wet hands, fold in yeast and salt. Add all the oatmeal and honey on top, but don't mix in yet. Rest 15-30 minutes.

Fold in the oat meal and honey.

Bulk rise overnight in fridge, I gave it one more set of folds before bed.

Form into loaf, proof rise 90 minutes. Preheat oven 450f at least 30 minutes with cast iron skillet for steam.

Add c.500ml boiling water to the skillet when you put the loaf in the oven for steam.

Bake 25 minutes, then rotate loaf, remove skillet, and turn oven down to 425f.

Bake 25 minutes, it always needs 5 more minutes, usually even if it already had 5 more minutes.

Remove to grid. Let cool at least 1 hour.

En guete!

That addition moved me one huge step closer. I don't remember where I saw or read or listened to or wherever I learned it but I was too weary to pour boiling water into my gas oven and this really worked for me.

Recently switched to using the “Caddy Clasp” shaping technique. Khorasan flour has weaker gluten and my theory is I’ll get more oven spring with gentler shaping.

In almost 5 years of making sourdough, I've only gotten an ear once before. Turns out my starter sucked. When it died (broke the jar, got glass in it) I spent 6 weeks trying and failing to make a new one. I still don't know why it wouldn't work, but I ordered one from King Arthur, and it's healthy and functional.

I was worried about fermenting this lemon rosemary sourdough since the directions basically only do it for an hour. I wasn't ready to bake yet, so I stuck it in the fridge for a couple hours. It came out beautiful and delicious.

Or rather salt rising muffins, but still. For those unfamiliar, it's an obscure Appalachian bread. Rather than being risen by the CO2 produced from yeast or baking soda, it's risen by the hydrogen produced by Clostridium perfringens bacteria. This gives it a different texture and a funky/cheesy taste. Still fermented, so I hope it counts for the rules! Crumb shot:

Mine isn't great compared to anything you'd get from Rising Creek Bakery, who literally wrote the book on salt rising bread. As you can see, mine came out pretty dense, but that's definitely not because of the kind of bread it is. I think it's more because of the 100% whole wheat, and my own lack of skill. It took me like 6 tries to even get the starter right lol. But I thought, maybe people have never heard of this and would be interested. I used wheat berries from Castle Valley Mill, which is only a couple hours away from me, and ground them in a hand-crank mill.

Okay so I totally failed to put the dough in the fridge overnight, these might not quite be as intended but they're okay!

For some reason KA AP wasn't doing it for her anymore, but KA WW did the trick

I love this channel.

Did a double batch of starter bc I want to bake 2 loaves. Breadimus Prime tried to make an escape!

Make it eeeeeevry weekend. Give away 1/2 to 2/3 of them.

What to do with refuse from your sourdough feeding? Easy! Collect it and then do some freestyle sourdough leftover bread. Tastes even better than it looks!

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

Today’s experiment is a sourdough bread with 20% scalded buckwheat flour. Very soft, sweet earthy flavor.

Accidentally left my dough in the proofer overnight. I wonder if it'll do a second rise. Time to find out.

I want to work there. It would feel so fulfilling. I would be so much fatter, eating all the scraps.

Very stressed out, so that means baking! Blueberry lemon Roll Ups recipe by ChainBaker. https://youtu.be/eP-gFkNE4-A

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 🙌

Absolute love this by Proof Bread. Living the dream: sourcing your own grain to mill to flour that you use in your own bakery to provide food for people.