The Bread Topic (2016–)

[Ann_T]

13 minutes ago, paul o' vendange said:

Beautiful Ann.  Never heard of this bread before - any info on it?

 Paul, it wasn't something I was familiar with until 2 years ago.  I've made it a couple of times since.

 

I adjust the recipe slightly depending on whether I have a starter ready to use.  You can find the link to where I found

it here:

 

https://www.culinaryexploration.eu/blog/British-Bloomer-Recipe

[paul o' vendange]

25 minutes ago, Ann_T said:

 Paul, it wasn't something I was familiar with until 2 years ago.  I've made it a couple of times since.

 

I adjust the recipe slightly depending on whether I have a starter ready to use.  You can find the link to where I found

it here:

 

https://www.culinaryexploration.eu/blog/British-Bloomer-Recipe

Wonderful, thanks Ann, I'll give it a shot.  I wasn't aware of the site, so thanks for that too!    

[Ann_T]

18 minutes ago, paul o' vendange said:

Wonderful, thanks Ann, I'll give it a shot.  I wasn't aware of the site, so thanks for that too!    

This is the same website that I found the method for just using the scrapings from the bottom of the jar for the next batch of dough.

 

[paul o' vendange]

10 minutes ago, Ann_T said:

This is the same website that I found the method for just using the scrapings from the bottom of the jar for the next batch of dough.

 

Awesome, thanks.👍

[Ann_T]

I had fed two of the "scrapings" of the jar starters on Wednesday and after they had risen, I put them both in the fridge.

 

Took them out last night and made two doughs. One went into the fridge for a longer cold fermentation and one was left on the counter overnight and baked this morning.

Left just enough scrapings in the bottom of the jars to feed again.

Left them out on the counter overnight and they are now ready to go back into the fridge and will probably get used over the next two days.

Baked 12 sandwich size baguettes.

[JoNorvelleWalker]

On 11/19/2025 at 4:44 AM, Mjx said:

 

This recipe has given consistent results:

SandwichBreadRecipe.pdfSandwichBreadRecipe.pdfSandwichBreadRecipe.pdfSandwichBreadRecipe.pdf 7.58 MB · 29 downloads

 

 

Thank you very much!  I'd say the recipe worked for me.

 

 

 

 

I gave the pan a positive review.

 

[Mjx]

2 hours ago, JoNorvelleWalker said:

 

Thank you very much!  I'd say the recipe worked for me.

 

 

 

 

I gave the pan a positive review.

 

 

It's beautiful, and that's a great crumb!

[Ann_T]

7 hours ago, JoNorvelleWalker said:

I gave the pan a positive review.

Beautiful crust and crumb.  And I love your pan. 

[Smithy]

7 hours ago, JoNorvelleWalker said:

 

Thank you very much!  I'd say the recipe worked for me.

 

 

 

 

I gave the pan a positive review.

 

 

No apparent problems with sticking, or the interior crazing?

[Ann_T]

Baked two enriched sourdough sandwich loaves using one of the mini starters.  Dough was made last night and left on the counter overnight. 

 

 

 

[Tropicalsenior]

1 hour ago, Ann_T said:

enriched sourdough sandwich

Ann, that bread looks so good. Would you be so kind as to share the recipe? Thank you.

[Ann_T]

3 hours ago, Tropicalsenior said:

Ann, that bread looks so good. Would you be so kind as to share the recipe? Thank you.

It was just my regular recipe that I adjusted. Basically just subbing some of the water with milk and adding butter.

I used 100g of the "mini starter" with

900g of flour, 1g of yeast, 13g of salt, 300g of water and 340g of whole milk  and 1/3 cup of melted butter. 

Autolyze, stretch and fold method.   I leave the dough for an hour rest after the first mix, and then do three more stretch and folds

with a 30 minute rest in between.   I left the dough out on the counter over night from 8:30PM until 3:30 AM .  Divided the dough in half, preshaped

and left for 30 minutes before finishing shaping.  Buttered the bread pans and left to proof.  Baked at 375 for about 45 to 50 minutes.  

[JoNorvelleWalker]

10 hours ago, Smithy said:

 

No apparent problems with sticking, or the interior crazing?

 

 

No sticking.  I buttered  the inside of the pan.