Bready

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Bready is a community for anything related to making homemade bread!

Bloomers, loafs, flatbreads, rye breads, wheat breads, sourdough breads, yeast breads - all fermented breads are welcome! Vienesse pastries like croissants are also welcome because technically they're breads too.

This is an English language only comminuty.

Rules:

All posts must be bread or baking-related.
No SPAM and advertising posts. If you want to promote your business - contact mods first to get an approval.
No NSFW content.
Try to share your recipe with your photos so everyone is able to recreate it.
All recipes are public domain, recipe books are not. You can post any recipe invented by someone else, but you cannot post copyrighted work. That means no photos of book pages and screenshots of 3rd party web sites. Write the recipe down in text format instead.

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Aux@lemmy.world

First attempt at French loaf (media.piefed.ca)

submitted 3 weeks ago by iamthetot@piefed.ca to c/bready@lemmy.world

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Here's the recipe I (mostly) followed

I used about half whole wheat flour. I also kneaded by hand. I kinda just like the process of doing it by hand more, feels more personal? I'll probably get tired of it eventually lol.

Didn't get 100% the rise I hoped for which I think has to do with the whole wheat probably. I was intimidated by the shaping process but actually thought I did pretty well for first try! I'm keen to try a few more complicated shaped breads, like maybe pretzels soon.

More pics:

Ate some with PB and Jelly for breakfast, and had the rest of one loaf with potato soup.

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[–] FiniteBanjo@feddit.online 3 points 3 weeks ago

Hell yeah, low oil recipes always make for a soft and fluffy crumb. It's not my preferred bread for sandwiches in general, but its easily my goto for peanut butter or otherwise for dipping in soup.