All bakers welcome! Talk about what you made, what you want to make or what you need help with!
This community looks pretty quiet. What better way to wake it up than with fresh bread?
I make a multigrain loaf for myself most weekends. My partner asked for rye a while ago, and happened to be out of bread today, so I made a loaf of that for him as well.
Gorgeous!
Looks delish! It's finally getting cooler here so I should get back with my bread routines.. I prefer bake so much I only rarely need to shop for bread, but obviously with life and all that don't always work out. Today I was planning on baking a simple bread, mainly yeast but gonna use my sourdough starter just so I can feed him. (Yes, he has pronouns and a name.) Then maybe an oven pancake (Finnish thing) and some lemon drycake for coffee and tea.
Thumbnail looks like a thong.
I've been doing a lot of pan breads like naan and tortillas lately. I'm waiting for the temperature to drop before I start baking again. I think on the next round I'm going to be doubling down on meals where bread is the main course and sauces and dips create the diversity.
Nom. I haven't tried making flatbreads yet. Any kind of bread is the perfect vector for various delicious goops.
My house is the perfect proofing temperature right now. Getting bread dough to rise in my kitchen during the cooler months takes some finagling.
I can't really control my house temperature right now. Tomorrow it will be 108f outside. I have two window units, one of them is as far from the kitchen as it can get and the other has no thermostat option. If I turn either one off the house becomes unlivable. At the end of this month things will change dramatically. Being able to reliably proof bread will be an option again.
Oof, that's awful. It got pretty close to that hot here a few weeks ago and it was miserable. I hope it cools off for you sooner than expected.
Nice. Those look delicious. Any recipe recommendations? I want to learn to make bread but nothing complicated yet.
They're both so good. I've been using this recipe for the multigrain, and this one for the rye. Both have consistently turned out well.
Bread is less intimidating than it seems, especially if you have a stand mixer to do most of the work for you. The biggest learning curve for me was understanding what the dough should look and feel like at its various stages. Also remember that temperature affects proofing. If it's extra warm your dough will rise a lot faster than if it's kind of cool, so you need to start checking on it earlier to avoid overproofing.
Brilliant. Thank you very much!