#breadpost — Public Fediverse posts

As an amateur baker who LOVES rye and pumpernickel, this is a shocking and sad story. Is pumpernickel actually an endangered species? WE MUST SAVE PUMPERNICKEL #BreadPost [Archived version, no paywall]

Dark, Dense, and Disappearing How pumpernickel bagels became an endangered species. https://www.removepaywall.com/search?url=https://www.grubstreet.com/article/why-the-pumpernickel-bagel-is-disappearing-in-nyc.html

RE: https://mstdn.social/@Dr_Bombay/116376227188440013

well, here’s my first attempt at a Multigrain Struan, per Peter Reinhart. it’s rather flat, but maybe that’s the way it’s supposed to be (?). #BreadPost #Baking

FINALLY another baking day for me. Today I'm trying something new to me: It's a Multigrain Struan, from Peter Reinhart's "Whole Grain Breads." I chose to use a mix of farro and quinoa for the grains, along with the whole wheat flour that makes up the bulk of the recipe. I started the soaker and biga yesterday, and the rest is pretty easy: Today I mixed those with more flour, honey, yeast, and salt and kneaded. It's resting now before shaping. Pix to come, after baking! #BreadPost #Baking

RE: https://mstdn.social/@Dr_Bombay/116292223234422568

Update: well, here they are! Old-School Deli Rye, hot out of the oven. As usual, my photo can’t quite do justice to seeing them in person. They smell incredible, drool. 🤤 #BreadPost

Baking day for me again! Today I’ve been working on a couple of Old-School Deli Rye loaves (from Stanley Ginsberg’s “The Rye Baker,” naturally). They are going through their final counter proof now, and will be done in a couple hours. I’ll post pix then, of course. #BreadPost

I forgot to mention yesterday that in lieu of my weekly sourdough bake, this week instead i made a variation of an Irish Soda Bread with sourdough discard. I don't have an Irish speck in me, but i think it came out pretty good. #Sourdough #BreadPost

RE: https://mstdn.social/@Dr_Bombay/116137879697266542

Update: Well, here these beauties are! The one on the right just came out of the oven, the left one about 45 mins ago. Once again, i’m blown away by the consistent oven spring i get with this recipe, and this time i have significant blistering, too — not sure why, but i’m thrilled. #Sourdough #BreadPost #Baking #DIY

Baking day for me again! This week i'm back to making the Tartine-style sourdough. Loaf 1 of 2 is in the oven right now. I'll post some pix when they are both out. The dough really came together beautifully yesterday, so i have a really good feeling about this week's loaves. #BreadPost #Sourdough #DIY #Baking

Update: welp, i guess i was fine all along. This dough had a beautiful rise in the oven! This sesame-miso bread came out dark, but i wonder is that’s a result of the red miso i used caramelizing (sp?) in the crust during the baking 🤔 #BreadPost #Sourdough

Baking day for the Sesame-Miso Sourdough I worked on yesterday! I just put the loaf in the oven. VERY curious to see how this comes out. I fear I over-proofed it, but we’ll see. I will say that the dough alone smells incredible even BEFORE baking it. #BreadPost #Sourdough

i love watching bakers shape dough. This woman is so good at explaining what she's doing (or at least i'm at a point where i grok her), and watching her shape her dough is hypnotic to me. #BreadPost #Sourdough

Artisan Sourdough Shaping Technique | Proof Bread https://www.youtube.com/watch?v=WhmboEstDPo

Finally, i'm having time to bake again on a super snowy day here. Recently, some friends were raving about a Sesame-Miso sourdough a local bakery makes (Perenn Bakery, for you Reno peeps), and I decided i wanted to try my hand at one, because i'm all about those flavors. I found a recipe online, and i have some home-made miso, so here i go.... #Sourdough #BreadPost

@dtm yum! Tag it with #BreadPost as well — I’ve found that’s a popular hashtag to use.

Ever Wonder Why Your Sourdough Never Tastes the Same? Scientists Have Answers https://www.foodandwine.com/how-flour-in-sourdough-starter-affects-flavor-study-11898177
#BreadPost #Sourdough #Baking

Here's the pic of my interior crumb on that black sesame swirled sourdough. For a first attempt at this recipe, i'm pretty pleased! It smells great, of course. I love sesame! 😋 #BreadPost #Sourdough #Baking

Hey friends, it's baking day for me again! This time i'm trying a new one posted at Breadtopia: A Black Sesame Swirl Sourdough (Recipe: https://breadtopia.com/black-sesame-swirl-sourdough/). It looks so cool! I worked on the dough yesterday afternoon, put it in the fridge for an overnight proof, and then baked it, and it's now fresh out of the oven. I'll post pix of my interior once it cools. #BreadPost #Sourdough #Baking

i mostly bake sourdough, it’s true, but sometimes i stretch out and try other things. i’m not super familiar with enriched doughs, but today i tried my hand at New England-style split top hot dog buns. i think they look great! #BreadPost

Hey, this week’s bake came out better than ever. look at that oven spring — these loaves are 5.5”-6” tall! Before baking the dough was half that height. This Tartine-style recipe is my new go-to. it never fails me. #Sourdough #BreadPost

Fell down a bit of a rabbit hole learning about pH levels in relation to sourdough proofing. I have a pretty good handle on things lately, but i'm intrigued by having actual numbers to go by to avoid over-proofing my dough. But... of course, the best pH meters for testing dough are $200... 😣. Anyone use them? Is it worth it, or should i just get a cheap $40 one and be meticulous about keeping the sensor clean & safe? #Sourdough #BreadPost #DIY

I received Peter Reinhart’s “Whole Grain Breads” book for xmas, so i’m looking forward to digging into that this year. Bread goals include continuing to work on understanding our kitchen’s optimal proofing times, and working on my dough shaping. #Sourdough #BreadPost #Baking

New year, back to bread baking! These two loaves came out kind of wonky, especially the left one. Not sure why. Same dough batch, same shaping method, same bannetons, same overnight proof. They were also FLAT going into the oven, so the huge oven spring is a happy surprise. #Sourdough #BreadPost #Baking

Baking day for me! i’m still playing with the Tartine Country Loaf recipe, with great results. Here’s today’s bread: Both from the same batch of dough, the left one i baked last night after a 3-hour proof, the right one i put in the fridge overnight and just removed it from the oven. They look pretty similar to me, so an overnight proof doesn’t seem to affect the rise. 🤔😍 #BreadPost #Sourdough #Baking

update: i’m completely biased, but i think that’s a right sexy crumb. i need to be a better Crumb Reader (Crumb Ranger?) to understand what it’s telling me, though. #BreadPost #Sourdough #Baking

….aaand, here it is, hot out of the oven. Friends, i am BLOWN AWAY by the oven spring in this loaf. i was fearing i had over-proofed it! i’ll post a pic tomorrow of the crumb, but i’m feeling confident that i may have achieved personal sourdough nirvana. I love this recipe! #BreadPost #Sourdough

UPDATE: The batard, it is in the oven! Photo of the result coming soon. #BreadPost #Sourdough #baking

Ok, about the new oval banneton: I subscribe to baker Andrew Janjigian's "Wordloaf" newsletter, and last week he pointed to Maurizio Leo's (The Perfect Loaf) recent "Guide to Open Crumb": TL;DR, the shape of your proofing basket might affect your crumb (🤯 !!). So, i'm trying a batard shape today instead of my usual boule, and we'll see what happens. Here's Maurizio's piece #BreadPost #Sourdough:

How to Bake Open Crumb Sourdough Bread | The Perfect Loaf https://www.theperfectloaf.com/how-to-bake-open-crumb-sourdough-bread

Baking day again! This week i'm trying the Tartine Country Bread recipe i had such success with last week again, but this time i'm trying out a new batard-shaped banneton (more about that in a bit). I started the levain last night, and i'll be working on the dough today, and baking it tonight. Here's the recipe i'm using (Web-archived NYT article, no paywall):
#BreadPost #Sourdough #Baking

Tartine's Country Bread - Recipes - The New York Times https://archive.ph/nepdt

Hey, i finally remembered to post a pic of the interior crumb of the bread i baked last night! bigger, arty holes are always desired, but i’m very happy with this result. #BreadPost #Sourdough #Baking

friends, here is my result from today’s bake, and i swear this is the best oven spring i’ve ever had. super happy! Apologies for the crappy colors in these pix. Our kitchen lights are not bright. #BreadPost #sourdough #Baking

hey, i’ve been quiet, but industrious — i’ve decided to bake that Tartine Country bread tonight! it’s maybe 30 mins or so away from going into. the oven. Have faith, gluten fans! #BreadPost #sourdough #Baking

Bread baking day again, finally! Working on a riff on a Tartine-style country loaf from a recipe in the New York Times archive. Not sure if i'll try to bake it tonight, or give it a long rest overnight in the fridge for some added flavor. Depends on how the counter proofing times out, i guess. Stay tuned...! #BreadPost #Sourdough #Baking

Today i learned about Community Loaves thanks to baker Andrew Janjigian's newsletter: This growing non-profit pairs home bread bakers – of any skill level – with local food pantries, and you bake as much as you want. Sadly, there's no setup in Nevada, but maybe i should dig around and see about starting one 🤔… Don't bake? Bring a 501(c)3, of course they also take donations! #BreadPost #CommunityLoaves #HelpingOthers

Community Loaves – We're Breader Together https://communityloaves.org/

Lunchtime escape: watching these french bakers in Caen make sourdough and other yummy baked things in a wood-fired oven. I am swooning. #BreadPost

Ce boulanger travaille à l'ancienne〈 PAIN VIVANT 〉PAIN AU LEVAIN et FOUR A BOIS #frenchbakery https://www.youtube.com/watch?app=desktop&v=i7n5bljNqFw&ref=newsletter.wordloaf.org

Hey! i haven't posted about baking rye bread in a bit, but i'm still baking some! I have waited all year to make this next recipe from Stanley Ginsberg's "The Rye Baker": a South Tyrolean Christmas Zelten, or a Zelten di Natale. It's related to a panettone and fruitcake, but it's not as heavy as the latter. it's chock full of spices & rum- and wine-soaked dried fruits and nuts, like raisins, figs, walnuts, and pine nuts. Here's the recipe: https://www.chainbaker.com/zelten/ #RyeBread #Baking #BreadPost