The Bread Topic (2016–)

RWood · January 12

Tried King Arthur's recipe of the year focaccia. Really nice, and quick. I like that it made a 9 inch pan, and not a half sheet like most of my other recipes. I'm going to experiment with add in's, but it was good dipping in some garlic balsamic and lemon olive oil.

Tropicalsenior · January 12

That is beautiful. That is exactly the kind of focaccia that I like. I particularly like it with Parmesan cheese or Rosemary sprinkled over the top.

Ann_T · January 14

Today's bake - two large Italian loaves.

Started two dough's last night. Both 300g of my bread flour and 300g of Semolina flour. 1.5g yeast, 8g of salt, 75% hydration.

Autolyze, stretch and fold method over three hours and then left on the counter from 8:30 PM last night until 3:00 AM this morning.

Baked in Dutch ovens.

**curls** · January 20

100% whole wheat sandwich loaf.

**Smithy** · January 21

2 hours ago, curls said:

100% whole wheat sandwich loaf.

What a beautiful crumb! What recipe did you use?

**curls** · January 21

2 hours ago, Smithy said:

What a beautiful crumb! What recipe did you use?

Thank you @Smithy.

Here is a link to the recipe

https://www.toineskitchen.com/recipes/bruin-brood/

rotuts · January 21

my friend baked these , down @ WoodsHole (WHPS)

PatrickT · January 21

47 minutes ago, rotuts said:

my friend baked these

Beautiful crumb! 😍

Ann_T · January 24

On 1/21/2025 at 9:11 AM, PatrickT said:

Beautiful crumb! 😍

I agree with Patrick.

Large Boule made from dough that had been given a six day cold fermentation.

Ann_T · January 25

I fed both my starters yesterday morning and used 80g of discard in 220g of water and 220g of flour for a biga.

I still had some discard left so I mixed 30g of the discard with 30g of water and 30g of flour (1 oz each of discard, flour, water). For a very tiny biga.

Last night, I put the full size biga in the fridge and I used the little one in 600g of flour with 7g of salt

and just a tiny .5 g (less than 1/4 tsp) of yeast. This was insurance because I wasn't sure how strong the little biga would be.

I would skip the yeast next time. It really wasn't needed.

After the last stretch and fold the dough was left on the counter overnight from 8PM until 3AM for a 7 hour room temperature fermentation.

Baked one larger Batard and two smaller ones. All proofed in banneton proofing baskets.

PatrickT · January 31

I love trying new sourdough recipes and here's one I tweaked from a Facebook post I saw recently. This is 90% KA bread flour and 10% Khorasan, 80% hydration, with 20% mixed seeds (flax, black and white sesame). Excellent flavor, crust, and a very pleasing crumb.

I'll also make a plug for a recent bread making accessory that I absolutely love: a very stylish, roomy bread box from Home Depot. It comes in different colors, has a magnetic, easy-open door that falls down flat on the counter, and can easily hold more than two full-sized loaves. The picture below shows a 500g flour weight loaf cut in half. It keeps my loaves fresh for days. Highly recommended!

paul o' vendange · February 3

A few of late.

Ötztaler Saatenbrot. (https://www.mannbackt.de/2023/09/25/oetztaler-saatenbrot-echtes-alltagsbrot-mit-sauerteig-92448/?srsltid=AfmBOoqnXwXcQzivyHDuwz6LdkCGkMtJBXAI4QVYNM_lqmUS3qaRbtez)

60-40 blend of home-milled Khorasan and Central Milling´s T 85 flour, which would correspond to a T85 French or T 850 German flour. With lievito madre. (mine)

Kerniges Toastbrot with flax seeds and oatmeal, lievito madre. (https://www.facebook.com/groups/366444498953863/posts/915143520750622/)

Kraftiges Roggenschrotbrot. (book: Rustikale Brote aus deutschen Landen, by Bernhard Kellner.)

French country levain - 70% bread flour, 18% 50:50 blend of winter and spring hard red wheat, 9% spelt, 3% rye, all home milled. (adapted from the late French baker Gerard Rubaud).

Münchener Hausbrot, seen here. (Book: Der Brotdoc: Heimatbrote: Traditionsreiche Brote aus dem eigenen Ofen. Mit Sauerteig, Vorteig & Co, by Björn Hollensteiner, a friend of mine).

Edited February 3 by paul o' vendange (log)

PatrickT · February 3

1 hour ago, paul o' vendange said:

Ötztaler Saatenbrot

Lovely! Will have to try that one for sure. Thanks for sharing.

JoNorvelleWalker · February 11

**ElsieD** · February 12

Once upon a time, I was introduced to Dave's Killer Bread by @Smithy. We frequently bought the 21 grain bread and really, really liked it. Unfortunately they no longer sell it in Canada, at least not in these parts. I would like to make it, does anyone have a recipe for a bread that would be a decent replica? TIA!

Edited to add: looking for a non-sourdough recipe.

Edited February 12 by ElsieD (log)

PatrickT · February 12

1 hour ago, ElsieD said:

We frequently bought the 21 grain bread and really, really liked it. I would like to make it, does anyone have a recipe for a bread that would be a decent replica?

Well, I’ve never had the pleasure of trying this but now I’m intrigued. Maybe try this recipe and see how close it is? Let us know how it goes. Would love to try it if you think it’s a reasonably good clone.

**ElsieD** · February 12

Thank you! I need to buy some of the items and when I do, I'll post my results.

PatrickT · February 12

20 minutes ago, ElsieD said:

Thank you! I need to buy some of the items and when I do, I'll post my results.

Excellent! Her results look pretty great. Hope you have success!

PatrickT · February 13

@ElsieD Here’s another yummy looking multigrain recipe that might contain good elements and/or process steps to add to your final recipe version. Plus - her tip for slicing the final loaf is genius!

**ElsieD** · February 13

4 hours ago, PatrickT said:

@ElsieD Here’s another yummy looking multigrain recipe that might contain good elements and/or process steps to add to your final recipe version. Plus - her tip for slicing the final loaf is genius!

Wow, I just watched this and this bread looks amazing. I'm going to get the ingredients for this one too. Thanks again.

PatrickT · February 13

Agreed! I’m going to try that one for sure! Good luck with your bake!

Acelestialobject · February 14

My first ever sourdough bread with my first ever starter... I find the crust a bit hard. Is it supposed to be?? The bread inside though is quite soft and spongy and pleasantly tangy :))

Ann_T · February 14

Today's bake. Eight baguettes.

Started a 1000g batch last night, with the addition of a small pate fermentee, that had been in the fridge for 7 days. Added 700g water, 2g of yeast and 14g of salt.

After the last stretch and fold at 8:30PM, it was left out on the counter until 4:00 AM this morning.

**Smithy** · February 15

17 hours ago, Acelestialobject said:

My first ever sourdough bread with my first ever starter... I find the crust a bit hard. Is it supposed to be?? The bread inside though is quite soft and spongy and pleasantly tangy :))

There are ways to control the touchness / crunch of the crust vs. the tenderness of the crumb (the interior of the bread). I hope the bread experts will weigh in on this. How nice to see that you like the taste and texture of the interior! That's encouraging!

Acelestialobject · February 15

8 hours ago, Smithy said:

There are ways to control the touchness / crunch of the crust vs. the tenderness of the crumb (the interior of the bread).

Really?? I didn't know that. Does that depend on the recipe?? The one I followed was a King Arthur one that didn't mention anything about a tough crust.

8 hours ago, Smithy said:

How nice to see that you like the taste and texture of the interior! That's encouraging!

Hehe Thank you :))

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