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The Bread Topic (2016–)

DianaM

By DianaM
in Pastry & Baking

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Ann_T

Ann_T

Posted
Posted
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

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Foodblog: Vancouver Island
Thibeault's Table -  Blog

paul o' vendange

paul o' vendange

Posted
Posted
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!    

-Paul

 

Remplis ton verre vuide; Vuide ton verre plein. Je ne puis suffrir dans ta main...un verre ni vuide ni plein. ~ Rabelais

Ann_T

Ann_T

Posted
Posted
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.

 

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Foodblog: Vancouver Island
Thibeault's Table -  Blog

paul o' vendange

paul o' vendange

Posted
Posted
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.👍

-Paul

 

Remplis ton verre vuide; Vuide ton verre plein. Je ne puis suffrir dans ta main...un verre ni vuide ni plein. ~ Rabelais

Ann_T

Ann_T

Posted
Posted
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.
MinistartersovernightriseDecember12th2025.thumb.jpg.4fc973fe815a43b3849691af11a9cfd7.jpg
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.
Sandwichsizebaguettessourdoughbakeddececember12th2025.thumb.jpg.855a46ca8a0d95cea5c8fedc66fd3ef2.jpg
Baked 12 sandwich size baguettes.
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JoNorvelleWalker

JoNorvelleWalker

Posted
Posted
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.

 

BreadPan12052025.jpg

 

Crumb12052025.jpg

 

 

I gave the pan a positive review.

 

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Cooking is cool.  And kitchen gear is even cooler.  -- Chad Ward

Whatever you crave, there's a dumpling for you. -- Hsiao-Ching Chou

Mjx

Mjx

Posted
Posted
2 hours ago, JoNorvelleWalker said:

 

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

 

BreadPan12052025.jpg

 

Crumb12052025.jpg

 

 

I gave the pan a positive review.

 

 

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

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Michaela, aka "Mjx"
Manager, eG Forums
mscioscia@egstaff.org

Smithy

Smithy

Posted
Posted
7 hours ago, JoNorvelleWalker said:

 

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

 

BreadPan12052025.jpg

 

Crumb12052025.jpg

 

 

I gave the pan a positive review.

 

 

No apparent problems with sticking, or the interior crazing?

Nancy Smith, aka "Smithy"
Host, eG Forums - nsmith@egstaff.org

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Tropicalsenior

Tropicalsenior

Posted
Posted
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.

Yvonne Shannon

San Joaquin, Costa Rica

A member since 2017 and still loving it!

Ann_T

Ann_T

Posted
Posted
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.  

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Foodblog: Vancouver Island
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JoNorvelleWalker

JoNorvelleWalker

Posted
Posted
10 hours ago, Smithy said:

 

No apparent problems with sticking, or the interior crazing?

 

 

No sticking.  I buttered  the inside of the pan.

 

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Cooking is cool.  And kitchen gear is even cooler.  -- Chad Ward

Whatever you crave, there's a dumpling for you. -- Hsiao-Ching Chou

Mjx

Mjx

Posted
Posted
7 hours ago, JoNorvelleWalker said:

 

 

No sticking.  I buttered  the inside of the pan.

 

 

I'm impressed, and now also interested in this pan, because if I don't use parchment paper, my loaves stick in a loaf-mutilating way.

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Michaela, aka "Mjx"
Manager, eG Forums
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RWood

RWood

Posted
Posted

King Arthur big and bubbly focaccia. It’s a great recipe. I used my Lloyds pan, and it makes a huge difference in the bottom crunch. 

IMG_6571.jpeg

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RWood

RWood

Posted
Posted
1 hour ago, ElsieD said:

@KennethT  What is special about a Lloyd's pan?

They are professional pizza pans. They make them for all types, and I have the pans for a Sicilian style and Detroit. Being a dark metal, the bottom browns so much better. 
I baked a Spanokopita in it since I’ve had the worse time getting the bottom to brown and not be soggy. So brown and crunchy!
Lloyd’s
 

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blue_dolphin

blue_dolphin

Posted
Posted
3 hours ago, ElsieD said:

@KennethT  What is special about a Lloyd's pan?


They also have all sorts of shapes and sizes.  I like a deep dish pizza but don’t necessarily want it for days so I freeze smaller dough balls and bought a little 4” x 12” pan I can use for a couple of servings.  Like these.

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RWood

RWood

Posted
Posted
2 hours ago, blue_dolphin said:


They also have all sorts of shapes and sizes.  I like a deep dish pizza but don’t necessarily want it for days so I freeze smaller dough balls and bought a little 4” x 12” pan I can use for a couple of servings.  Like these.

Yep, those are on my list 😊

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Tropicalsenior

Tropicalsenior

Posted
Posted

Once again there were no English muffins in the stores. So I made some. I followed this recipe but because I don't have a lid for my griddle I pop them into a 350° oven for 7 minutes. They were baked perfectly.

20251221_153133.thumb.jpg.1b8427415d889b1a5e6021bd4875abfd.jpg

The last two were a little bit wonky but I'm sure that they will taste just as good as the others.

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Yvonne Shannon

San Joaquin, Costa Rica

A member since 2017 and still loving it!

RWood

RWood

Posted
Posted

Roasted garlic and rosemary sourdough. Gift for my mom’s cousin. 

IMG_6575.jpeg

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PatrickT

PatrickT

Posted
Posted
On 12/21/2025 at 3:41 PM, Tropicalsenior said:

Once again there were no English muffins in the stores. So I made some. I followed this recipe but because I don't have a lid for my griddle I pop them into a 350° oven for 7 minutes. They were baked perfectly.

20251221_153133.thumb.jpg.1b8427415d889b1a5e6021bd4875abfd.jpg

The last two were a little bit wonky but I'm sure that they will taste just as good as the others.

We have a local bakery (Troubadour) that makes sourdough English muffins. They are the thickest and tastiest I’ve ever had. Part of their secret seems to be mixing just a hint of fine salt with the cornmeal they use on the tops and bottoms of them during baking. You might want to try that with your beautiful muffins next time - it’s a delicious hack!

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