90% white wheat

10% whole rye

70% hydration

Overnight sourdough

I've made this twice and it's hilarious

I got this recipe from the site that should not be named. I’ve tried countless biscuit recipes, and this is the only one that works for me 100% of the time. I use occident flour from an Amish dry goods store vs AP. The keys are very cold butter, handling as little as possible, and keeping them in the freezer beforehand for about an hour before you bake.

Ingredients: 2 1/2 teaspoons baking powder 2 teaspoons sugar 2 teaspoons salt 1/4 teaspoon baking soda 3 1/2 cups AP flour 1 cup cold, grated butter 1 cup buttermilk

Directions: Mix together flour, salt, baking powder, baking soda, and sugar. Add the grated butter and toss. Slowly stream in milk while stirring. Turn the dough out onto a non-floured surface and knead JUST until it comes together. Roll about 1 inch thick. Cut into fours then stack them together and roll back down to one inch thickness. Repeat three times. Cut into desired size and shape. Brush with egg wash and stick in the freezer for one hour. Preheat oven to 425 F. Remove from freezer, add another coat of egg wash, and bake for about 20-25 minutes.

Notes: Substitute 1 cup of milk and 1 tablespoon of white vinegar for buttermilk if necessary Occident flour can be used, but folding needs reduced to 2x

White flour 245g

Whole wheat flour 245g

White sugar 20g

Dry yeast 5g

Salt 4g

Water 363g

Olive oil 23g

For water, I used potato water from when I last steamed some potatoes. The water may have had wild yeast already going in it, some bubbles.

Also used Marriage's Malted Seeded Bread Flour for the “whole” portion. It comes with sunflower seeds, pumpkin seeds, millet, brown linseed and poppy seeds. Good chew.

Sprayed with water before baking as opposed to a milk wash. The crust was super soft and thin, with a bit of chew.

Let me know if anyone is interested in my process/recipe. I like to think it's pretty chill and best yet no waste! I'll type it up if there's any interest.

Got a good ear on this sourdough bâtard with 25% bolted spelt flour.

I just posted about this in c/sourdough but I thought maybe some of you would have opinions and suggestions too. I’m not sure the etiquette around this kind of thing so feel free to scold me or just ignore the post.

So: I think my bread knife may have become too dull to use. It won’t slice through the crust on my sourdough and I end up hacking it to very uneven pieces. And I’m afraid I’m going to cut myself. Any suggestions for a new bread knife? Is there a big difference between the really cheap ones and something more expensive? Thanks!

I fear I might have killed my starter by using a spoon fresh off the dishwasher to mix in one of the last feedings. I have fed it twice after that and it won't grow or bubble up or... like, budge. Three days have passed. Should I throw it out?

This is my latest obsession - bread filled to the brim with seeds and whole grains. A bit like the danish rugbrød and I bet the Germans have something similar too.

Method (1 loaf)

The only things I measure is the water and seeds, the rest I find no use in measuring. Whole flour coarsely ground can have such varying absorption rates depending on age and storage. Going by feel is mandatory.

• 500g water
• Some yeast (or sourdough). Use a quantity that makes the bake fit into your schedule. I used about 8-10g fresh yeast.
• Dissolve yeast into water with your preferred method.
• Add seeds. I used 2dl in total split between 1dl sunflower, 1/2dl flax and 1/2dl psyllium seeds
• Begin adding flour. I used a mix of coarse ground whole rye (1/3) and graham flour (2/3). This is a tricky part to describe as I go by feel. At this point I want a "sloppy batter". It will stiffen as the flour absorbs water. My desired final texture is a "shapeable batter", something that holds a shape for a little while but is very much squishable. Adjust water/flour if needed. Look at this consistency as a reference.
• Let rest until risen to at least half again size (150%), for me it took about 2 hours. Adjust time as needed.
• After it has risen give it a light work, you won't get any gluten development with all those additions.
• Put dough in tin, I prefer to bake in parchment paper to get it out easier. I took the dough directly from the bowl into the tin, just spread it evenly.
• Let rest again, I gave it another 2 hours. You decide. Let the bake fit into your schedule.
• Preheat oven to 250C.
• Put tin in oven, lower to 200C and bake for 30 minutes
• (optional) Remove bread from tin and put on grate. Have nothing to back it up but I feel I get better crust all around, less moisture trapped in tin.
• Heat oven to 225C then turn it off. Let bread rest in cooling oven until room temperature.
• Let bread rest for at least 24 hours
• Devour. This bread has a lot of flavour and is paired really well with strongly flavoured condiments such as gravlax, matjes herring or just butter.

I'm pretty happy with this one. There is the large hole on the side, but generally it's pretty uniform.

Hey!

Recently while trying to get GPT4 to give me some clever info on how to easily make better buns I learned about Tangzhong. It's just 1/5 flour to water in a small pot and stir until thickened and drop about half a cup into your dough. It does wonders for my very simple buns and also awesome to add to Snúðar (https://vallagrondal.is/snudar-betri-en-ur-bakariinu/) 🙂

My first try after watching a few videos on YouTube. Tiny bread with 100g of a week old starter fed a day ago, 200g flour and too much water for me to handle well, it went a bit pancake-y. Turned out fine, lots of big air pockets, can't wait to bake more.

82% hydration 10% whole white flour 90% KA Bread flour

I'll grab a crumb shot tomorrow morning at breakfast 📷

Can't wait to eat it :)

This is my second attempt at sourdough, a hybrid starter/commercial yeast Pan de Campagne from FWSY. My first attempt tragically failed prior to baking as the dough straight up defied gravity by refusing to release itself from the proofing basket and got absolutely butchered when I tried to give it some assistance. It never made it to the oven.

For this second loaf, my big mistake was not having baking paper to hand and needing to directly handle a boule that just did not want to be held, hence the growth on the side. I also forgot to spray the boule with water prior to putting the lid on the Dutch oven, and I believe this is partly why the oven spring is underwhelming. Nevertheless I’m happy with it for what it is - it smells fantastic and there’s some blistering on there. If it’s no good for sandwiches I might whip up some garlic butter and make some fresh garlic bread. And if there’s any left maybe I’ll do some croutons to slam in a pasta salad!

This is my second attempt at sourdough, a hybrid starter/commercial yeast Pan de Campagne from FWSY. My first attempt tragically failed prior to baking as the dough straight up defied gravity by refusing to release itself from the proofing basket and got absolutely butchered when I tried to give it some assistance. It never made it to the oven.

For this second loaf, my big mistake was not having baking paper to hand and needing to directly handle a boule that just did not want to be held, hence the growth on the side. I also forgot to spray the boule with water prior to putting the lid on the Dutch oven, and I believe this is partly why the oven spring is underwhelming. Nevertheless I’m happy with it for what it is - it smells fantastic and there’s some blistering on there. If it’s no good for sandwiches I might whip up some garlic butter and make some fresh garlic bread. And if there’s any left maybe I’ll do some croutons to slam in a pasta salad!

So I got a Vitamix dry container and managed to mill my own wheat berries. Made some whole wheat bread that turned out pretty decent.

How many of you do this?

What is your setup and how often are you milling your own flour?

My first post since moving away from Reddit. Please be kind. 😃

Just some random Viennese pastry rolls made with sourdough starter instead of original yeast biga.

Viennese pastries are made from enriched bread dough, meaning that they not only contain flour, water, salt and yeast, but also sugar, butter, and sometimes eggs. They are different from regular pastries because the dough is fermented and leavened with yeast instead of baking powder or soda.

These taste best after they've cooled down for about ten minutes!

Did a yeasted medium ferment (6 hours). It's always interesting to see how commercial yeast compares to sourdough. I always find the yeast is much stickier and it can't handle the heat as well.

Used KA 00 pizza flour and cooked in a 12" ooni

10% whole rye 10% buckwheat 80% white wheat 70% hyrdration

Might post crumb when cooled off :)

cross-posted from: https://lemmy.world/post/391151

I used about 10% local stone ground and 90% KA Bread Flour. Hydration was 83%