r/Breadit

Recipe used:

Milk Butter Dinner Rolls:

500 g flour

50 g butter (softened)

50 g sugar

25 g fresh yeast

10 g salt

2 eggs

Milk (enough to reach 250 g total when combined with the 2 eggs). Dough may come out too dry depending on the flour used. Add more milk if necessary

A little backstory: this is a Great Depression era recipe that my grandma baked her whole life. My dad grew up having them daily, and then I grew up having them daily. Once I hit adulthood I begged her for the recipe, and she said she never had written it down but would do her best to guess. Unfortunately by this point, she had developed Alzheimer’s, so I have suspicions that the “recipe” is not quite right. I know this recipe is simple but I love these biscuits dearly and I want nothing more to figure out what I’m doing wrong.

The biscuits: I remember them being very tall (probably double their width) and very fluffy. The inside was a nice almost white color and the outsides got brown and pretty crispy. The dough itself I remember being extremely sticky. I also remember she would melt some shortening in the pan in the oven while it was heating. Not sure if she dipped both bottom and top of biscuits in the melted shortening, but I think she did.

All of my attempts so far have yielded similar tasting biscuits but they do not look right. Mine are short and take a lot longer to bake than she indicated they would. They also are not quite as fluffy and more dense. I have tried cutting in cold shortening, but it made them too flakey, I have tried messing with bake time, no major changes. Also I have tried adding in more biscuits to the pan to see if that would force them to get taller, but it did not.

I appreciate any and all recommendations. I have been trying to recreate her biscuits for like 15 years.

I’ve been practicing with poolish loaves for a while with the goal of diving back into sourdough soon, but honestly, this loaf was so good I’m not sure I’m ready to switch! Extremely crispy crust, fluffy crumb, and amazing rise.

POOLISH
45g flour
45g water
Tiny pinch active dry yeast

Fermented overnight at room temp

DOUGH
All the poolish
1/8 tsp active dry yeast
400g organic bread flour
285g water
10g salt

2 sets of stretch and folds
1 set of coil folds

8 hour total bulk fermentation

12 hour cold proof

Preheated oven to 500F, then baked at 475 in a Dutch oven, 25 mins with lid on and 10 mins with lid off, internal temp was 211

My 4th and 5th loaf. I love it

My friend gave me some really good resilient 50-year-old starter a couple years ago and I have been utilizing it off and on with a lot of fridge dormancy.. Time to get these bad boys back in the shape!

There’s flour, must be bread :)

Well it still made it to great sandwich

Earlier today, u/Braiseitall's posted Nun's Puffs, which looked very close to the Popover recipe I've been making for years. I decided it had been too long since I made them & decided to whip up a batch & have breakfast for dinner!

Popovers

2 large eggs, room temperature

3/4 cups milk , lukewarm (skim is fine)

1/2 teaspoon table salt

3/4 cups All-Purpose Flour

2 tablespoons butter, melted

(The photo is of a double batch)

Use a blender to mix the milk & eggs until smooth

Add flour to blender & mix until incorporated

Add melted butter & salt. Mix until frothy.

Let stand for 15 minutes while preheating the oven. Batter will be very runny, the consistency of buttermilk.

Arrange oven racks so one is at the bottom 1/4 of the oven & the other is at the highest level. Place a empty baking sheet on the top rack (this will protect the top of the popovers from the heating coils)

Preheat oven to 450F

I use a 6 well Popover pan. Muffin pans will work but don't give the same height when cooked.

Grease the pans. Butter will add flavor, but is messy to do with the narrow deep pans. I typically just use cooking spray.

Stir the batter to re-mix and fill each well 2/3 full with batter.

Put the pan into the bottom rack of the oven & bake for 20 minutes.

After initial bake, lower oven temp to 350F and bake for another 10 minutes. DO NOT OPEN THE OVEN!

After 10 minutes at lower temperature, remove from oven & pierce the tops of each popover to allow the steam to vent.

In the oven the liquid in the batter will boil & the steam will puff up the popover. When cooked the outside should be crispy & the interior should be airy, eggy and chewy. Popovers are best eaten right out of the oven. They are very good for the first hour or so, after that as they cool they can become hard & rubbery. In my family these are pretty much dumped out of the trays into a basked & immediately carried to the breakfast table.

We eat them with honey, butter, and jam.

Ingredients

120g active sourdough starter

410ml warm water (adjust down slightly if needed)

2 tbsp extra virgin olive oil (plus more for greasing and drizzling)

2 tsp salt

500g bread flour

Fresh rosemary & flaky sea salt (for topping)

Instructions

In a large bowl, whisk together the active sourdough starter and warm water until fully dissolved. Add olive oil and salt, stir to combine.
Add the bread flour and mix until a shaggy dough forms. The dough will be soft and sticky - this is key for a light, airy crumb. (Tip: If you're not used to working with high-hydration dough, you can reduce the water slightly.)
Rest the dough for 30 minutes, covered. Perform 1 stretch and fold. Rest for another 30 minutes. Do 2 coil folds, spaced 30 minutes apart.
After the last fold, let the dough rest for another 30 minutes. Transfer the dough, covered, to the fridge to cold-proof overnight for 12-48 hours.
The next morning, line a baking tray with parchment paper and generously drizzle it with olive oil. Gently tip the dough onto the tray. Fold the dough inwards a few times as shown in the video, then flip it seam-side down. Cover and let it proof at room temperature for 1-2 hours, until noticed puffy and spread in tray.

Drizzle more olive oil over the surface. With oiled fingers, gently dimple the dough all over. Top with fresh rosemary and a generous sprinkle of flaky sea salt (or your favorite toppings)
Bake in a preheated oven at 230°C (445°F) for about 25 minutes, or until golden brown and crisp on the edges.
Allow the focaccia to cool in the tray for at least 15-20 minutes before slicing. Enjoy warm or at room temperature.

Recipe from egzonabakes on instagram!

I made a thick arrabbiata tomato sauce and spread it with olive oil over the dough then just did classic minced garlic,‘parsley, basil, oregano and Parmesan on the other

First time making a loaf that actually ended up coming out pretty decent, all things considered. Definitely underbaked it, and good do with some better kneading i think, but was otherwise soft and tasted good dipped in fresh stew. Any tips on how to improve? I used a stand mixer to make the Polish, fermented overnight, and kneaded the next day.

NYT recipe adapted for 8” pan

1/3c Milk
2 Eggs
3/4T Sugar
1/3c flour
Splash of Vanilla
Cinnamon (follow your heart

Preheat to 425
Once preheated, add cast iron pan with 3T of butter
When throughly melted, add batter
18m at 425 followed by 5 at 300

Key to a good rise is letting the eggs and milk warm up first

Very tasty.

I know for a fact I used:

Two tablespoons of oil

1 egg

1 packet of yeast

1 cup of water

1/2 tablespoon garlic powder

1 tsp of black pepper, salt

1/4 tsp ginger, cayenne pepper, turmeric (I'm pretty sure this does absolutely nothing for flavor in this amount, but I like yellow foods)

Then very fine grain salt and more garlic powder after came out of the oven.

The rest was kind of just vibes- as much cheese as I wanted, and adding flour until it was firm and non-sticky.

All three made with a poolish preferment, all three were also shaped and put in the fridge for two days before baking. The onions went through a lil salting and dehydration before adding olive oil. I kept trying to punch up the onion flavor. First bread had 3/4 of onion last one had 1.5 onions. I’m all onion-ed out! I’ve learned about as much as I wanted to from this onion study, I’d like to move on to pizza focaccia or maybe even a dessert focaccia!

But alas I have friends who follow my cooking gram requesting more onion focaccia!!!! 🙃

New sourdough bakers trap 🤣

this is only my 5th or 6th time making sourdough. about a year or so ago I made a few loaves and then got really busy and stopped baking. now that it's autumn, I'm committing to making all of my own bread at least when possible.

to celebrate my return to baking bread, I made a roasted garlic and rosemary butter candle.