The Bread Topic (2016–)

[PatrickT]

Pumpkin butterscotch sourdough with candied pecans. I baked a free-form version of this loaf last year. It turned out fine, but the Pullman pan and egg wash I used here made it so much better. It’s decadently sweet but one of my very favorite loaves to bake. 😍
 

 

[Ann_T]

On 10/16/2023 at 3:28 PM, JoNorvelleWalker said:

 

Dinner was 4:00 am.

 

Nice to see you baking again.  That is a beauty.

 

@PatrickT You make some of the most interesting breads. You had me at "butterscotch". 

Edited November 18, 2023 by Ann_T (log)

[Ann_T]

Started a dough yesterday morning and put in the fridge until 8:30 last night.

Left on the counter until 3:00 AM and baked this morning.  Hydration was 72%.

Baked different size baguettes for different uses. I like the skinny style baguette for slicing horizontally and Moe likes the fatter baguettes cut in slices.

Sliced one this morning while still slightly warm. 

Made Moe a beef dip sandwich for breakfast.

[PatrickT]

2 hours ago, Ann_T said:

You make some of the most interesting breads. You had me at "butterscotch".

@Ann_T Thank you very much! If you love butterscotch, you’d really love this. You’d probably also really love Ann’s pumpkin butterscotch muffins. She makes them a couple of times every year around the holidays. This loaf is actually a riff off her recipe. Let me know if you want to try either one. Always happy to share. 😃

[PatrickT]

2 hours ago, Ann_T said:

Started a dough yesterday morning and put in the fridge until 8:30 last night.

Left on the counter until 3:00 AM and baked this morning.  Hydration was 72%.

Gorgeous, as always!

[PatrickT]

Tartine Country Loaf, with 16% chia seeds. Tom Cucuzza has a great baking sheet for the Tartine recipe and process here, which I followed for this bake. Forgot how straightforward and delicious this loaf is to make! Try it - you’ll love it… with or without the seeds!

 

 

[Maison Rustique]

@PatrickT, I'd love that butterscotch bread recipe, please. If you're willing to share. 

[JoNorvelleWalker]

Last night's loaves...

 

 

[PatrickT]

9 hours ago, Maison Rustique said:

@PatrickT, I'd love that butterscotch bread recipe, please. If you're willing to share. 

 

Absolutely! I made mine with sourdough starter - but you could easily substitute yeast for it. I also used my wife's sugared pecans for this, but regular toasted pecans would be fine as well. Let me know if you try it!

 

 

[Maison Rustique]

Thank you! 

[Ann_T]

@PatrickT, thank you for sharing the recipe.

 

@JoNorvelleWalker, I've missed your bread bakes.

 

When you are awake and up by 3:00AM most mornings, you might has well cook and bake.

Started a batch of dough yesterday morning before work and left it in the fridge until 8:30 last night.

Ready to start shaping at 3:00 AM.

 

Baked 12 mini baguettes. Perfect size for sandwiches.

[lindag]

Watching an older episode of The Great British Baking Show I saw them make 

British Malt Bread.

As soon as Amazon brings me the malt extract I'm going to bake up a loaf.

It looks really wonderful,  especially for the holidays.

[PatrickT]

45 minutes ago, lindag said:

Watching an older episode of The Great British Baking Show I saw them make 

British Malt Bread.

As soon as Amazon brings me the malt extract I'm going to bake up a loaf.

It looks really wonderful,  especially for the holidays.

I made this recipe quite a while ago and completely forgot about it. It’s absolutely wonderful. Thanks for reminding me! Definitely going to make it again - and you’re right… this is the perfect time of year for it! 😃

[Ann_T]

I hadn't fed my sourdough starters in 6 weeks. Pulled them out of the fridge on Wednesday and fed both

and made a levain with 55g of the discard, 55g of water and 142g of flour.

Left the levain and the two fed starters out on the counter until they had more than doubled and then in the fridge.

Pulled the levain out yesterday morning and added it to 1000g of flour, along with salt and just 1g of yeast. 66% hydration.

After the last stretch and fold the dough went into the fridge until 8:30 last night. Dough was ready to use at 3:00 AM.

Set aside 400g of dough for Matt to make a pizza, 200g of dough went back into the fridge to use as a Pate Fermentee

for another batch of dough in the next day or two and baked 6 baguettes with the remaining dough.

Sliced one to toast for breakfast while still warm.

And toast is why I bake bread. 

[Matthew.Taylor]

My most successful attempt yet at yeast raised dinner rolls!

[Ann_T]

@Matthew.Taylor love that picture of the butter melting into your rolls.   I can almost taste.

 

Started a sourdough batch yesterday morning before leaving for work.

Dough was started with a pâte fermentée.

Left in the fridge all day and taken out at 8:00 PM last night.

Left on the counter until 3:30 this morning.

Baked 9 skinny baguettes.

Matt and Moe like this size for sandwiches.

[Ann_T]

 

Today's bake. Same day dough.

Started with a sourdough Pate Fermentee.

Baked nine small poppy seed baguettes. Just 8 1/2 to 9" each. (Claude size).

Took him four. 

Edited November 28, 2023 by Ann_T (log)

[PatrickT]

90/10 Central Milling ABC+ and Einkorn at 75% hydration. Really love the sweetly nutty flavor of Einkorn flour. Will try an 80/20 mix next time. 
 

 

 

Edited November 28, 2023 by PatrickT (log)

[Tropicalsenior]

These are my usual Sunday stuffed bun offering.

The filling is ground pork flavored with the gravy for Char Siu bao. Because my hands no longer work the way they used to, I have given up on making the traditional round bao and just make them empanadas Style. They are the same great taste and texture and so far no complaints.

Edited December 3, 2023 by Tropicalsenior (log)

[rotuts]

@Tropicalsenior 

 

as its been said on eG :

 

Id stand in line for those 

 

 

by gravy for Char Siu bao

 

do you mean a hoisin based sauce ?  do you add various bao ' shrubbery ? '

 

ie fresh green stuff ?

[Tropicalsenior]

@rotuts this is the recipe that I use.

 

Pork Bao Gravy 

1/4 C. water 

1 tablespoon rice wine or dry sherry 

2 tablespoons oyster sauce 

1 tablespoon hoisin sauce 

2 tablespoons soy sauce 

1 teaspoon sesame oil 

1 tablespoon sugar 

3 tablespoons all-purpose flour 

 

I use about 10 oz of ground pork and a half a cup of finely diced celery. Saute that in a skillet until it is completely cooked. I mixed the gravy ingredients in a small bowl, separately, and then mix that into the pork to let it thicken.

I've also used this with leftover pork roast, finally diced.

I would love to add a little bit of onion but as most of you know, that can't be done in my house.

[Tropicalsenior]

If you're not a bread baker, this is also a quick, delicious meal over rice or noodles. Just make a little more gravy.

[OlyveOyl]

Yesterday’s bread, today’s toast, this is my usual bread but made it with the cold start method which works just about as well as a preheated oven.  The oven temperature for cold start  is set a little lower than a preheated oven, but the baking time is not that much different. This was 95% white, 5% rye at 74% hydration, it usually stays fresh for 3 days depending on the weight of the loaf.

[PatrickT]

23 minutes ago, OlyveOyl said:

Yesterday’s bread, today’s toast, this is my usual bread but made it with the cold start method which works just about as well as a preheated oven.  The oven temperature for cold start  is set a little lower than a preheated oven, but the baking time is not that much different. This was 95% white, 5% rye at 74% hydration, it usually stays fresh for 3 days depending on the weight of the loaf.

Love the cold start method! 😍

[Tropicalsenior]

3 minutes ago, PatrickT said:

cold start method

I'm curious about this. Does it give you more oven rise? Is there a difference in the crust? Also, is this a sourdough bread?

Edited December 4, 2023 by Tropicalsenior (log)