After making several crappy loaves, I'm starting to make things that taste good. Good enough! (lemmy.world)

submitted 1 year ago* (last edited 1 year ago) by Gradually_Adjusting@lemmy.world to c/bready@lemmy.world

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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.

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this post was submitted on 19 Jul 2023

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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.

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