#breadmaking — Public Fediverse posts
Live and recent posts from across the Fediverse tagged #breadmaking, aggregated by home.social.
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A dozen rolls.
110g dough balls, 100g (3½ oz) after baking, burger bun size but not so round, being constrained by the tray.
🧑🍳 🍞 🍽️ 🍜
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A dozen rolls.
110g dough balls, 100g (3½ oz) after baking, burger bun size but not so round, being constrained by the tray.
🧑🍳 🍞 🍽️ 🍜
-
A dozen rolls.
110g dough balls, 100g (3½ oz) after baking, burger bun size but not so round, being constrained by the tray.
🧑🍳 🍞 🍽️ 🍜
-
A dozen rolls.
110g dough balls, 100g (3½ oz) after baking, burger bun size but not so round, being constrained by the tray.
🧑🍳 🍞 🍽️ 🍜
-
A dozen rolls.
110g dough balls, 100g (3½ oz) after baking, burger bun size but not so round, being constrained by the tray.
🧑🍳 🍞 🍽️ 🍜
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Baked up the bread batch. A big one, about 3.2kg of dough. Excellent oven spring on this batch and that's five loaves cooking now.
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My current bread batch is an interesting experiment. I had a loaf of somewhat unsuccessful #sourdough – very flavourful, but overly dense.
I was thinking about bread with nuts incorporated, and thought it'd be interesting to try a loaf with bits of old bread in it instead. It's a thing that some traditions do.
So half a loaf of sourdough was cut coarsely and soaked, then whizzed in food processor and added to flour. Will see how it bakes up.
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Challah bread in process. Just formed up the enriched dough into the requisite braids. Waiting for a rise then bake.
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Fresh out of the oven. White bread with 3 types of seeds. #baking #breadmaking #bakingbread
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CW: Food
Had a busy day making some low Fodmap, gluten free baked goods.
Bread came out much better this time. Once its cooled down, I'll give it a try.
#lowFodmap #GlutenFreeBaking #breadMaking -
More pizza happened... various toppings including a sort of quattro formaggi with blue cheese, a red cheddar, and our own mozzarella, on a scatter of gruyère. A couple of others are "leftover bbq" pizzas, and another is a sort of spicy take on the margherita.
The dough ideally needed to be a bit higher hydration, but it worked OK. I'm far from any sort of expert pizza maker!
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first pizza...
Sorta a fancy margherita... our own fresh made mozzarella and pizza dough made with the cheese whey. With plenty of #allotment basil, and the last of last year's passata — with added fresh garden herbs. Not our own fresh tomato yet alas, and also some red onion and gruyère from shops.
Should have popped fresh basil on top.
Traditionalists can address complaints to
/dev/null -
wheybread happened
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Bread has risen!
Both made with the cheese whey from above.
The poppyseeded loaf is 50% emmer flour and 50% strong white, both from Doves Farm. Hydration about 70%. Squeeze of honey.
The portioned dough is 100% strong white from Holkham, and about 65% hydration... these are for pizza.
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It doesn't end there though, even after making two kinds of cheese the approx 2.5 litres of lightly salty whey left over is a rich and tasty liquid. So, into a couple of batches of bread dough with some of it... and the rest, about 1.5l, goes into the freezer as I reckon it will be an excellent base for a soup, something like a classic cauliflower soup, or maybe a leak & potato. Zero waste.
The milk used is raw milk from what we call the #autocow (a vending machine): https://theparlourbinham.co.uk/little-dairy-shop/
But I'm no raw milk evangelist, I do like the stuff, especially for cheesemaking... but I don't think it'll give anyone superpowers, and it can certainly be unsafe. You can make various cheese with pasteurised milk too.
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Today turned out to be a bad day for a yeasted loaf — stuck horribly to the pan; but a great one for unleavened flatbreads which were light and soft and tasty.
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Okay I make lots of bread, and different kinds and shapes. From sourdough boules and batards, to brioche, focaccia and burger buns, and from exotic fermented teff-flour injera to experimental tubular sausage buns.
I've never made ciabatta. It seemed pretty pointless, just a square shaped bun, but getting these store-bought ones for camping on Thursday, I had an epiphany…
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Roggenbrot.
#HomemadeBread #Sourdough #ArtisanBread #BreadBaking #RusticLoaf #BakingFromScratch #CrustyBread #BreadLove #BreadArt #FreshlyBaked #RyeBread #SourdoughRye #WholeGrain #NaturalFermentation #BreadScoring #BreadLovers #SourdoughBaking #FermentedFoods #RyeSourdough #SourdoughStarter #BreadPorn #RealBread #SlowFood #Handmade #WildYeast #SourdoughClub #SourdoughBread #BreadMaking #Levain #BreadsofInstagram
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more photos of bread from my kitchen. this one was especially photogenic.
#foodie #food #baking #HomeMade #carbs #BreadMaking #FoodPorn #BreadPorn
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I baked 4 loaves of sourdough bread this morning. I was flabbergasted to see that I hadn't baked any sourdough loaves since last November - more than 5 months! I know there was was a focaccia in there somewhere, but still, no actual loaves of bread.
Anyway, I still know how - they appear to have come out well, though none have been sliced yet, so we'll see. But they do look nice 😆
The dough:
flours:
* 70% King Arthur Baking Special Patent Flour
* 25% Breadtopia Organic Wholegrain Rouge de Bordeaux wheat (milled with a Mockmill 100)
* 5% Breadtopia Organic Wholegrain Rye (milled with a Mockmill 100)
74% water
25% liquid levain (100% hydration)
2.1% Kosher saltOverall hydration ~77%
Process:
Autolyse the flours for 2 hours. Add levain and do Rubaud-method hand mixing for 5 minutes. Rest dough for 30 minutes. Add the salt and do Rubaud-method hand mixing for 5 minutes. Rest dough for 30 minutes. Perform 1 set of strong stretch-and-folds. Rest dough for 30 minutes. Dump dough onto countertop, stretch as large as possible without tearing. "Laminate" the dough by folding it over on itself multiple times. Let rise in container for 45 minutes. Perform 1 set of coil folds. Let rise another 45 minutes. Perform a 2nd set of coil folds. Let rise another 30 minutes. Perform 3rd and final set of coil folds. Let dough continue rising for another 40 minutes. Turn out dough onto countertop, divide and pre-shape. Let rest for 20 minutes. Final shape into batards, placed in 8" / 20 cm bannetons. Final dough temp 77 F / 25 C. Cover with plastic bags and cold-retard in a 36 F / 2 C refrigerator for 18 hours.Bake:
Preheat oven and Challenger Bread Pans at 550 F / 288 C for an hour. Reduce temp to 475 F / 246 C. Mist loaves with water and cover, baking in enclosed baking pans (with steam) for 20 minutes. Remove the covers, reduce heat to 450 F / 232 C and bake uncovered for 25 minutes#artisanbread #baker #wolfgangsmockmill #baking #bakingbread #bread #breadbaking #breadtopia #breadmaking #breadporn #rye #kingarthurflour #levain #rougedebordeaux #naturallyleavened #realbread #sourdough #sourdoughbaking #sourdoughbread #sourdoughstarter #sourtothepeople #theperfectloaf #wildyeast #opencrumbmastery #challengerbreadpan
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I baked 4 loaves of sourdough bread this morning. I was flabbergasted to see that I hadn't baked any sourdough loaves since last November - more than 5 months! I know there was was a focaccia in there somewhere, but still, no actual loaves of bread.
Anyway, I still know how - they appear to have come out well, though none have been sliced yet, so we'll see. But they do look nice 😆
The dough:
flours:
* 70% King Arthur Baking Special Patent Flour
* 25% Breadtopia Organic Wholegrain Rouge de Bordeaux wheat (milled with a Mockmill 100)
* 5% Breadtopia Organic Wholegrain Rye (milled with a Mockmill 100)
74% water
25% liquid levain (100% hydration)
2.1% Kosher saltOverall hydration ~77%
Process:
Autolyse the flours for 2 hours. Add levain and do Rubaud-method hand mixing for 5 minutes. Rest dough for 30 minutes. Add the salt and do Rubaud-method hand mixing for 5 minutes. Rest dough for 30 minutes. Perform 1 set of strong stretch-and-folds. Rest dough for 30 minutes. Dump dough onto countertop, stretch as large as possible without tearing. "Laminate" the dough by folding it over on itself multiple times. Let rise in container for 45 minutes. Perform 1 set of coil folds. Let rise another 45 minutes. Perform a 2nd set of coil folds. Let rise another 30 minutes. Perform 3rd and final set of coil folds. Let dough continue rising for another 40 minutes. Turn out dough onto countertop, divide and pre-shape. Let rest for 20 minutes. Final shape into batards, placed in 8" / 20 cm bannetons. Final dough temp 77 F / 25 C. Cover with plastic bags and cold-retard in a 36 F / 2 C refrigerator for 18 hours.Bake:
Preheat oven and Challenger Bread Pans at 550 F / 288 C for an hour. Reduce temp to 475 F / 246 C. Mist loaves with water and cover, baking in enclosed baking pans (with steam) for 20 minutes. Remove the covers, reduce heat to 450 F / 232 C and bake uncovered for 25 minutes#artisanbread #baker #wolfgangsmockmill #baking #bakingbread #bread #breadbaking #breadtopia #breadmaking #breadporn #rye #kingarthurflour #levain #rougedebordeaux #naturallyleavened #realbread #sourdough #sourdoughbaking #sourdoughbread #sourdoughstarter #sourtothepeople #theperfectloaf #wildyeast #opencrumbmastery #challengerbreadpan
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I baked 4 loaves of sourdough bread this morning. I was flabbergasted to see that I hadn't baked any sourdough loaves since last November - more than 5 months! I know there was was a focaccia in there somewhere, but still, no actual loaves of bread.
Anyway, I still know how - they appear to have come out well, though none have been sliced yet, so we'll see. But they do look nice 😆
The dough:
flours:
* 70% King Arthur Baking Special Patent Flour
* 25% Breadtopia Organic Wholegrain Rouge de Bordeaux wheat (milled with a Mockmill 100)
* 5% Breadtopia Organic Wholegrain Rye (milled with a Mockmill 100)
74% water
25% liquid levain (100% hydration)
2.1% Kosher saltOverall hydration ~77%
Process:
Autolyse the flours for 2 hours. Add levain and do Rubaud-method hand mixing for 5 minutes. Rest dough for 30 minutes. Add the salt and do Rubaud-method hand mixing for 5 minutes. Rest dough for 30 minutes. Perform 1 set of strong stretch-and-folds. Rest dough for 30 minutes. Dump dough onto countertop, stretch as large as possible without tearing. "Laminate" the dough by folding it over on itself multiple times. Let rise in container for 45 minutes. Perform 1 set of coil folds. Let rise another 45 minutes. Perform a 2nd set of coil folds. Let rise another 30 minutes. Perform 3rd and final set of coil folds. Let dough continue rising for another 40 minutes. Turn out dough onto countertop, divide and pre-shape. Let rest for 20 minutes. Final shape into batards, placed in 8" / 20 cm bannetons. Final dough temp 77 F / 25 C. Cover with plastic bags and cold-retard in a 36 F / 2 C refrigerator for 18 hours.Bake:
Preheat oven and Challenger Bread Pans at 550 F / 288 C for an hour. Reduce temp to 475 F / 246 C. Mist loaves with water and cover, baking in enclosed baking pans (with steam) for 20 minutes. Remove the covers, reduce heat to 450 F / 232 C and bake uncovered for 25 minutes#artisanbread #baker #wolfgangsmockmill #baking #bakingbread #bread #breadbaking #breadtopia #breadmaking #breadporn #rye #kingarthurflour #levain #rougedebordeaux #naturallyleavened #realbread #sourdough #sourdoughbaking #sourdoughbread #sourdoughstarter #sourtothepeople #theperfectloaf #wildyeast #opencrumbmastery #challengerbreadpan
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I baked 4 loaves of sourdough bread this morning. I was flabbergasted to see that I hadn't baked any sourdough loaves since last November - more than 5 months! I know there was was a focaccia in there somewhere, but still, no actual loaves of bread.
Anyway, I still know how - they appear to have come out well, though none have been sliced yet, so we'll see. But they do look nice 😆
The dough:
flours:
* 70% King Arthur Baking Special Patent Flour
* 25% Breadtopia Organic Wholegrain Rouge de Bordeaux wheat (milled with a Mockmill 100)
* 5% Breadtopia Organic Wholegrain Rye (milled with a Mockmill 100)
74% water
25% liquid levain (100% hydration)
2.1% Kosher saltOverall hydration ~77%
Process:
Autolyse the flours for 2 hours. Add levain and do Rubaud-method hand mixing for 5 minutes. Rest dough for 30 minutes. Add the salt and do Rubaud-method hand mixing for 5 minutes. Rest dough for 30 minutes. Perform 1 set of strong stretch-and-folds. Rest dough for 30 minutes. Dump dough onto countertop, stretch as large as possible without tearing. "Laminate" the dough by folding it over on itself multiple times. Let rise in container for 45 minutes. Perform 1 set of coil folds. Let rise another 45 minutes. Perform a 2nd set of coil folds. Let rise another 30 minutes. Perform 3rd and final set of coil folds. Let dough continue rising for another 40 minutes. Turn out dough onto countertop, divide and pre-shape. Let rest for 20 minutes. Final shape into batards, placed in 8" / 20 cm bannetons. Final dough temp 77 F / 25 C. Cover with plastic bags and cold-retard in a 36 F / 2 C refrigerator for 18 hours.Bake:
Preheat oven and Challenger Bread Pans at 550 F / 288 C for an hour. Reduce temp to 475 F / 246 C. Mist loaves with water and cover, baking in enclosed baking pans (with steam) for 20 minutes. Remove the covers, reduce heat to 450 F / 232 C and bake uncovered for 25 minutes#artisanbread #baker #wolfgangsmockmill #baking #bakingbread #bread #breadbaking #breadtopia #breadmaking #breadporn #rye #kingarthurflour #levain #rougedebordeaux #naturallyleavened #realbread #sourdough #sourdoughbaking #sourdoughbread #sourdoughstarter #sourtothepeople #theperfectloaf #wildyeast #opencrumbmastery #challengerbreadpan
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I baked 4 loaves of sourdough bread this morning. I was flabbergasted to see that I hadn't baked any sourdough loaves since last November - more than 5 months! I know there was was a focaccia in there somewhere, but still, no actual loaves of bread.
Anyway, I still know how - they appear to have come out well, though none have been sliced yet, so we'll see. But they do look nice 😆
The dough:
flours:
* 70% King Arthur Baking Special Patent Flour
* 25% Breadtopia Organic Wholegrain Rouge de Bordeaux wheat (milled with a Mockmill 100)
* 5% Breadtopia Organic Wholegrain Rye (milled with a Mockmill 100)
74% water
25% liquid levain (100% hydration)
2.1% Kosher saltOverall hydration ~77%
Process:
Autolyse the flours for 2 hours. Add levain and do Rubaud-method hand mixing for 5 minutes. Rest dough for 30 minutes. Add the salt and do Rubaud-method hand mixing for 5 minutes. Rest dough for 30 minutes. Perform 1 set of strong stretch-and-folds. Rest dough for 30 minutes. Dump dough onto countertop, stretch as large as possible without tearing. "Laminate" the dough by folding it over on itself multiple times. Let rise in container for 45 minutes. Perform 1 set of coil folds. Let rise another 45 minutes. Perform a 2nd set of coil folds. Let rise another 30 minutes. Perform 3rd and final set of coil folds. Let dough continue rising for another 40 minutes. Turn out dough onto countertop, divide and pre-shape. Let rest for 20 minutes. Final shape into batards, placed in 8" / 20 cm bannetons. Final dough temp 77 F / 25 C. Cover with plastic bags and cold-retard in a 36 F / 2 C refrigerator for 18 hours.Bake:
Preheat oven and Challenger Bread Pans at 550 F / 288 C for an hour. Reduce temp to 475 F / 246 C. Mist loaves with water and cover, baking in enclosed baking pans (with steam) for 20 minutes. Remove the covers, reduce heat to 450 F / 232 C and bake uncovered for 25 minutes#artisanbread #baker #wolfgangsmockmill #baking #bakingbread #bread #breadbaking #breadtopia #breadmaking #breadporn #rye #kingarthurflour #levain #rougedebordeaux #naturallyleavened #realbread #sourdough #sourdoughbaking #sourdoughbread #sourdoughstarter #sourtothepeople #theperfectloaf #wildyeast #opencrumbmastery #challengerbreadpan
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This weekend's bake: rosemary and lemon sourdough. I'm pretty happy with this one, but maybe I used too much lemon peel or got too much pith in there...it has a funny tongue-numbing effect. It's pretty, though!
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Follow up. Mmmmm. #bread #breadmaking #frenchbread
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Smell this! #bread #breadmaking #frenchbread
