The Bread Topic (2016–)

Steve Irby · April 26

Here's a couple of loaves that I started early yesterday morning with the plan to bake in the evening. The rise was looking a little puny so I refrigerated the dough overnight. This morning I shaped into loaves and let them proof about three hours while I ran errands. The dough is 78% hydration.

Tropicalsenior · April 30

Made a couple baguettes today. They are just plain white bread but they do have a nice crispy crust thanks to a generous cornstarch wash before baking.

Tropicalsenior · May 1

I wasn't sure whether to put this in Daily Sweets or here but I finally decided on here. They are Traditional English Fruit Teacakes and they are delicious.

I do think that the next time that I make them I will add more cinnamon and allspice and maybe a little cloves. And they're definitely will be a next time.

I use raisins instead of currants because they are non-existent here and I will probably double the amount next time.

Ann_T · May 5

Today's sourdough baguette bake.

Dough was made evening of May 1st and left in the fridge for a 72 hour cold fermentation.

Left on the counter last night for 8 hours and baked early this morning.

**curls** · May 8

Trying out a new recipe for a sourdough discard sandwich loaf.

Tropicalsenior · May 15

Made six little Birotes Salados. They are a soft sandwich roll from Guadalajara Mexico.

I'm planning to make Philly Roast Pork Sandwiches for dinner tonight.

They are like French dip sandwiches made with pork. It's a 3-day process but they sound delicious and I'm looking forward to them.

Edited May 15 by Tropicalsenior (log)

MaryIsobel · May 15

32 minutes ago, Tropicalsenior said:

Made six little Birotes Salados. They are a soft sandwich roll from Guadalajara Mexico.

I'm planning to make Philly Roast Pork Sandwiches for dinner tonight.

They are like French dip sandwiches made with pork. It's a 3-day process but they sound delicious and I'm looking forward to them.

I would be looking forward to that too! Your birotes salados look good. Is it a lean dough?

Tropicalsenior · May 15

58 minutes ago, MaryIsobel said:

I would be looking forward to that too! Your birotes salados look good. Is it a lean dough?

It is. The only enrichment is one egg. I followed the recipe exactly, however I was thinking of something else and I slashed them incorrectly. I will be making these again.

Tropicalsenior · May 21

Two small loaves of white bread. I used a 12-hour preferment because I wanted to see if it changed the texture and the taste of the bread that I usually make.

I'm happy with the crust so I'll see what the crumb is like when I cut into it.

**ElsieD** · May 21

10 minutes ago, Tropicalsenior said:

Two small loaves of white bread. I used a 12-hour preferment because I wanted to see if it changed the texture and the taste of the bread that I usually make.

I'm happy with the crust so I'll see what the crumb is like when I cut into it.

I'd be interested in knowing how much difference it made.

Tropicalsenior · May 21

2 minutes ago, ElsieD said:

I'd be interested in knowing how much difference it made.

I'll let you know in a couple hours when I cut into it.

Tropicalsenior · May 21

@ElsieD as I suspected, the crumb isn't much different, still quite fine but it does have a definite sourdough type flavor. I will be making it again and probably will leave the preferment for a longer time before I bake.

Ann_T · May 22

@Tropicalsenior, I love the look of your buns. Thank you for sharing the recipe. I've been looking for a nice sandwich bun.

Today's bake.

This dough was 7 day's old.

Made on May 15th and went directly into the fridge after the last stretch and folds. We left on the 18th to spend a few days in Victoria.

Totally forgot about this batch of dough until yesterday.

Took it out of the fridge last night and left it on the counter for 8 hours.

This was a 700g flour batch at 70% hydration with just 1 1/2 grams of yeast.

Baked two loaves, a boule and a batard.

Tropicalsenior · May 22

7 hours ago, Ann_T said:

I've been looking for a nice sandwich bun

I think that you will like these. They have a thin crispy crust and a soft interior but they are strong enough to hold up to the juiciest filling.

I used them for the pork sandwiches that I mentioned, the next night we had Subs with Italian sub dressing and the final night, I made meatball sandwiches with quite a bit of sauce.

The only change that I will make next time is that I will use all white flour.

**ElsieD** · June 2

In an email from a blog i follow, there was a recipe for Butter Focaccia. I've always made focaccia with just flour, salt, water yeast so this intrigued me. I started the dough a couple of days ago and baked it today. I may never again make the regular one. This is delicious.

Tropicalsenior · June 2

That even looks delicious. Would you care to share the link?

**ElsieD** · June 2

11 hours ago, Tropicalsenior said:

That even looks delicious. Would you care to share the link?

Sure. Halfway through the baking time I reduced the oven temp to 350F as I thought the top was getting quite dark and I was afraid it might burn.

https://urbanfarmandkitchen.com/butter-focaccia-croissant-focaccia-recipe/

Edited June 2 by ElsieD
Added a sentence (log)

Ann_T · June 8

I had a dough still in the fridge that was now six days old so needed to get it baked.

It is going to be hot here today so I wanted to get baking done early so rather than bake a few baguettes, I baked two focaccia.

Both topped with cherry tomatoes, Kalamata olives and rosemary sprigs. Drizzled with garlic infused olive oil.

I'm working today so dinner is going to be something simple like a antipasto platter served with the focaccia.

Ann_T · June 21

Baked 8 "Mini Baguettes" this morning.

Sourdough with 100g of whole wheat in with 600g of my bread flour. 70% hydration.

Dough was in the fridge since June 16th and taken out last night after 8 PM and left on the counter until 4 AM this morning.

Ann_T · June 29

Today's bake. Eight mini Baguettes.

Perfect sandwich size.

Dough was given a 4 day cold fermentation.

Taken out of the fridge in the middle of the night and baked early this morning.

Sliced and made Moe a sandwich for breakfast.

Tropicalsenior · July 4

I seem to have gone on a bread buying strike. The prices here have gone way up and the quality has gone way down so if I want decent bread I have to make it myself. Here are some of the breads that I have made in the last couple weeks.

Small baguettes

Russian black bread

Hamburger buns and sandwich rolls

English muffins

And plain white sandwich bread.

It seems like a lot of bread but at least it's bread worth eating.

Edited July 4 by Tropicalsenior (log)

MaryIsobel · July 4

I hear you on the price and quality of bread. Since we are a two person household now, a loaf of bread lasts us for eternity. I have been buying decent loaves from a local bakery (their cranberry sourdough is crazy delicious.) I divide the loaves into thirds and freeze 2/3 but as soon as it gets a little cooler I will start baking my own again.

PatrickT · July 5

16 hours ago, Tropicalsenior said:

I seem to have gone on a bread buying strike. The prices here have gone way up and the quality has gone way down so if I want decent bread I have to make it myself. Here are some of the breads that I have made in the last couple weeks.

Small baguettes

Russian black bread

Hamburger buns and sandwich rolls

English muffins

And plain white sandwich bread.

It seems like a lot of bread but at least it's bread worth eating.

Very impressive array of delicious breads! If others feel the way you do, perhaps you've discovered your cottage industry. 😃

Rodi · July 8

Hi,
I am new to bread making, and my purposes are two fold, making great breads by hand and machine. My wife has some gut issues and I'd like her to have a better bread at a better price than what is currently available.

I bought a used Panasonic SD-BMT1001 1lb machine. We have two of us. Downside is the machine is for Japanese domestic market and has no directions in English! It's fun. It's makes great bread and the size of the slices is perfect, slightly bigger than supermarket... lasts about 3 days between us. All issues were my fault.

I love this machine as I have made bread that comes close to "Italian" bread from New Haven, CT area (though not the same shape!). Excellent!

The language barrier causes one to slow down... which is good... I learned to change the crust color...

Looking forward to making a cinnamon raisin bread that is marbled...

There is a lot to learn, but it is pretty logical and cooks the bread to perfection. I have had to throw out 3 loaves of bread because I made bad mistakes!!

**ElsieD** · July 8

8 minutes ago, Rodi said:

Hi,
I am new to bread making, and my purposes are two fold, making great breads by hand and machine. My wife has some gut issues and I'd like her to have a better bread at a better price than what is currently available.

I bought a used Panasonic SD-BMT1001 1lb machine. We have two of us. Downside is the machine is for Japanese domestic market and has no directions in English! It's fun. It's makes great bread and the size of the slices is perfect, slightly bigger than supermarket... lasts about 3 days between us. All issues were my fault.

I love this machine as I have made bread that comes close to "Italian" bread from New Haven, CT area (though not the same shape!). Excellent!

The language barrier causes one to slow down... which is good... I learned to change the crust color...

Looking forward to making a cinnamon raisin bread that is marbled...

There is a lot to learn, but it is pretty logical and cooks the bread to perfection. I have had to throw out 3 loaves of bread because I made bad mistakes!!

Apparently model SD-BMT-1001 is nearly identical to the SD-PT1001. This is a link to that manual. I hope it helps:

https://manuall.co.uk/panasonic-sd-pt1001-bread-maker/

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