r/Bread

A couple of weeks back my girlfriend made a focaccia, which was very tasty.
This week it was my turn. So, I did a 48 hour cold prove in the fridge and this is how it turned out.

Panini cheese pimiento bread from my kitchen works.

Any experts on sourdough bread can give me a crumb read please? Thank you!

My first ever time using just Active dry yeast, I've only made one with instant dry yeast, turned out yummy 😋

Excellent flavor, tender and chewy. Need to work on getting the crumb a little more irregular nooks and crannies. Also love just cooking them in my cast iron on the stove.

Been following this subreddit for about 6 months, but haven’t felt confident enough to post them up. Well, yesterday I baked my best ones to date. It’s seriously some of my best work yet.

Simple recipe and I use my sourdough discard with IDY
The flavors are so good, which I give credit to my starter for.

I dipped the salt bagels in lye and boiling water. No real difference. I cooked them on my pizza steel and launched with parchment paper and my peel

https://www.thisjess.com/sourdough-discard-bagels/

I will follow up with a center cut shot. I love salt bagels and they are hard to come by and stupid expensive. I have decided that I will never buy another bagel unless I’m in Montreal or NYC again.

Salt
Everything
California roasted garlic and salt

I usually just eat these bad boys with a port wine cheese spread, so I don’t cut them! But I will for this post

This bake was my second try at a cinnamon and raisin loaf, and the best result so far. It slices without too much objection and makes a great light toast as well.

The balance of tartness and sweetness was spot on. It's really hard to keep our hands off it!

450g bread flour

50g whole wheat

335g filtered water

100g starter

12g fine sea salt

40g brown sugar and regular sugar, 80% brown to 20% regular

1 heaping tsp cinnamon

½ cup raisins

Using a stand mixer, mix flour and water for 3 minutes after it balls up. Cover and rest for 1 hour.

Incorporate starter and salt using the stand mixer. Mix for 3 minutes after it balls up. Cover and rest for 1 hour.

Soak raisins in hot water. Pat the raisins dry and add them after the second S&F.

Perform 4 stretch and folds on the countertop, 30 minutes apart.

Bulk ferment at room temperature in a straight-sided container until about a 40% volume increase.

Shape by first forming a rectangle. Mask off about 1 inch of all the edges before sprinkling the center with the sugar/cinnamon mixture. Shape into a loaf using your favorite method.

Cover and refrigerate overnight, and bake in the morning.

Preheat oven at 500°F for 50 minutes with a cast iron bread baker inside.

Set oven to 450°F and bake for 25 minutes covered.

Uncover and bake for an additional 6-8 minutes at 425°F. Watch carefully as the sweet dough may take less time to brown than usual.

Test internal temperature with a digital thermometer. Around 200ºF was enough for this bake.

Enjoy!

Can I get some advice on how to know when my sourdough dough is done bulk fermenting? 425 g flour (half whole wheat half bread), roughly 50g starter, 300g water (70% hydration)

This is my first time making Spanish Bread. Dough is good, breadcrumbs used were too coarse i think, not enough filling din. Masarap parin naman daw 😆. Any tips on how to achieve that rich, caramel-like filling?

Working on my blister city bagels. 🥯
100% sourdough; 40% fresh milled; 10% whole wheat. 🌾
72h cold ferment, covered.
Boiled in heavy malt water 45 seconds on the top side only.
Baked in a deck oven 245C top 230C bottom, steam three times in the first three minutes of the bake.
insta post

I feel like I’ve tried just about ever hack Google gives me with no luck

I’ve had some success with pushing them down deeper into the dough, but a favourite of mine is chilli oil and green onion focaccia, which isn’t exactly easy with all the little chilli flakes. Any advice? I have a pretty solid recipe at this point, I just can’t seem to get around this one thing

Pic for attention lmao