I've been #baking by hand for months and it is so easy and so good. A lot of people gave up on it after the #pandemic but why? You can basically 3D print #food with this. There is no downside to baking your own food. Just go and do it. #bakingmastodon #bread #breadmaking
#breadmaking
0 posts0 participants0 posts today
Hashtag list of me-things:
Can someone recommend a reliable recipe for homemade basic white bread? Some points to note. I don't have a mixer or a dutch oven. I do have active dry yeast, rather than fresh, compressed yeast. Not looking for a quick and easy, 'no kneading' recipe. Just the basics. Every recipe I see on the internet is quite different - all seem to have different proportions of ingredients, some use unsalted butter, some suggest an egg, some milk... It's maddening for a newbie.
Done it again. A bit crispy this time. 
It’s amazing how forgiving bread dough is. I forgot to put my overnight sourdough into the fridge and it spent the night on the countertop instead, ended up rather overproofed. Still, the result is great (maybe 10% flatter than normal).
My son has been asking to dig the bread machine out of the crawlspace for a while & we finally tried it this afternoon.
A <sad trombone> result. Turns out we should be using Quick Rise yeast, not traditional. 
Will have to try again after next grocery shopping!
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…
Good day to make bread. I'm experimenting with proofing it right in the top of the Dutch oven. I'm preheating the other side of the Dutch oven in a 500 degree
When it's done rising I'll coat it with some egg wash it in a few places to allow for some oven spring and throw it in the oven!
#breadmaking
it turned into one of those soft, elastic italian style breads, perfect to dip into oil.. very happy with it. (and now again the realization that it tastes so much better than store bought...) #breadmaking
Ⓥ
(he/him) Currently settled on a mostly Khorasan wheat "base" for homemade bread, along with:
* amaranth, teff, brown and red rice, tricolor quinoa, millet, buckwheat, sorghum, spelt, rye, and oat berries home-milled into multigrain flour
* flax, chia, sunflower, and pumpkin seeds turned into seed flour
* sesame and poppy seeds added whole
The overall formula is:
2/3 Khorasan
1/6 multigrain flour
1/6 seed flour
@vegan @veganbaking @homemade #vegan #veganbaking #breadmaking #homemade #wondermill
As I mentioned yesterday I have some sour rye bread in the works.
A bit experimental, exploring the thing I did a few months ago with a #spirulina addition. Results in an interesting brown result, though it's rather green before baking.
I squeezed in a brief #pitaBread-making effort around midday today, and had good results.
Made just six, with two consumed for lunch. They performed well in the grilling, inflating like little volleyballs and were thus nicely textured and tasty.
#breadmaking
Here's the fully baked version of the homemade Rustic French "artisan" bread in a boule that I was documenting halfway through in the very last post of my feed before this one. In the first 15 minutes of baking this at 500 degrees, the top of the dough was kept wet, by spraying it down right before baking and then covering it with the lid of a Dutch oven, trapping all that moisture in there as it perpetually evaporates and condenses; then in the second 10 to 15 minutes, the lid is taken off, allowing the top to dry out quickly and then achieve that perfect golden-brown crusty consistency without worrying about overcooking into burnt. This will be the hit of the dinner party later, I think!
P.S. The frosted top is achieved with rice flour, which retains its sturdiness under more water than wheat flour does. Once you spray the loaf down, then dust the top of that watery surface with the rice flour, and it will still remain in its powdery form at the complete end of baking.
#bread #breadmaking #rustic #french #boule #homemade #artisan #DutchOven #NiceScore #scoring #dusting #powder #RiceFlour
P.S. The frosted top is achieved with rice flour, which retains its sturdiness under more water than wheat flour does. Once you spray the loaf down, then dust the top of that watery surface with the rice flour, and it will still remain in its powdery form at the complete end of baking.
#bread #breadmaking #rustic #french #boule #homemade #artisan #DutchOven #NiceScore #scoring #dusting #powder #RiceFlour
Crumb shot from yesterday's reptile heat-pad-assisted rise/proofing. The combination of 75% Red Lammas, 25% #Mulika, added olive oil has produced a very nicely textured bread with a distinctly nutty flavour. Will definitely use this mix again.
#mockmill #breadmaking
Tonight‘s #EDBakingClub special D&D edition: successfully cast „raise bread“ on this wheat / spelt sourdough loaf #homebaking #breadmaking
Wuiiiii is time to take this out of the heat. #bread #sourdough #breadmaking
I used a wheat starter, it's all wheat (plus walnuts), 80% hydration.
Midweek #edbakingclub presenting a loaf made from 80% wheat, 20% rye flour using Lievito Madre. Enjoy your week! #homebaking #breadmaking
Another weekend, another loaf. Enjoy your #EDBakingClub weekend! #homebaking #breadmaking
“The smell of good bread baking, like the sound of lightly flowing water, is indescribable in its evocation of innocence and delight.” Mary F.K. Fisher, the American food writer once said. I tend to agree. We need to get better at bread making. This is our effort over the weekend.
We love Coinneach. The loaf is great. It’s nearly all gone. There was a 14 hour proving time involved. There must be an easier way. Any recipes or tips for a good loaf?
#breadmaking #baking #healthyfood