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. 

 

 

Edited to add

 

"crumb shots"

.

 

 

Edited December 15 by Ann_T (log)

[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.

 

[Mjx]

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.

[RWood]

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. 

[ElsieD]

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

[RWood]

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
 

[blue_dolphin]

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.

[RWood]

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 😊

[Tropicalsenior]

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.

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

[RWood]

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

[PatrickT]

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.

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!

[Ann_T]

@PatrickT, Your English muffins look great.  Thank you for sharing  the link to the recipe.  Every time I see English Muffins posted here, reminds me that I really want to try making them. 

 

I fed my "mother and daughter" sourdough starters yesterday.  First time I have fed them since September.   

Had to pour off the hooch.  Thankfully both these starters always bounce back with just one feed.  The mother is always fed with organic rye

and the daughter I spun off and always feed it with my commercial bread flour. 

 

They were both  neglected because I have been using the "scrapings in the bottom on the jar" since February.  

 

Started two dough's yesterday using two of the mini starters and refed what was left in the jar.   Both had doubled and went into the fridge.

The Mother and the daughter were slower since it had been a while so I left them on the counter overnight and they went back into the fridge this morning.

Will try and feed them more regularly, if for no other reason than I have 7 years invested in them and I don't want them to die. 

 

Both doughs went into the fridge yesterday morning and I took one out last night and left it on the counter until just before 3:00 AM

and baked two batards.