r/Breadit

115 g starter

320 g water

500 g bread flour

11 g salt

Mix starter and water for the autolyse, then mix flour until shaggy, rest covered for 30 minutes, then add salt and stretch and fold, rest in bowl covered for 45, stretch and fold, rest 45 minutes and coil fold x2. Let proof, then shape and rest overnight. Before baking, boil 9 cups water with 3/4 cups baking soda, lower the dough into the boil and ladle it over for 30-45 seconds, remove (I use a silicone sling). Score, flakey salt, bake in a Dutch oven for 30 at 425, then remove from the Dutch oven and finish for about 5 minutes.

Will add crumb pics when I can slice it.

same recipe of shokupan loaf i’ve been making for the last couple of months, today i had to make this big batch 4X the original recipe. most times i have no problem scaling up recipes but this time it went to hell, i had some loafs shrink a little after the bake but not like this. could it be a gluten development problem? or fermentation problem? (it was a particularly hot day). give me your thoughts.

… everything went wrong the first time. the redemption was beautiful and SO tasty

Basic enriched white bread. Turned out pretty good. My first time using a stand mixer for bread and my second loaf.

A dear friend of mine loved to bake bread, he's recently passed 4 months into retirement at the age of 77. I decided to pick up baking bread as a way to remember him by although I remember more from other things than his bread, but oh man he loved making bread. Looking forward to trying out other kinds later on.

By far for me it's my shower caps. Any time I need to cover a bowl I use a shower cap. It's cheap, reusable, easy to clean, easy to put on, small to store in the kitchen and holds moisture perfectly. I had someone compliment my lovely purple food cover the other day when I used it to cover a tiramisu. I will never go back to using clingfilm on round bowls ever again.

A close second is cotton pillow cases in place of couches because GOD DAMN why are they so expensive?

Wife is going to a neighborhood bunco game tonight and needed something to take. Well, she wasn’t feeling good and couldn’t make up her mind on what to take so I told her I’ll take care of it. After seeing many post about this cinnamon big bubbly focaccia from King Arthur I decided to give it a whirl. Knowing the demographic at the bunco game I took a stab at a vanilla pumpkin spice icing which turned out great. Doubled the recipe and the kids ate pieces to try it out. After the kids thumbs up I cut up the party batch into individual pieces, reconstructed it back into a foil pan and it’s on its way over to bunco.

So my wife buys rhis disgraceful loaf of " ciabatta bread" from the local Italian market for $6.

Just because you shape it like a slipper, doesn't mean it has to taste like a slipper 😂. (Ciabatta means slipper in Italian for all non-italian speakers)

Instantly made a tray of loaves in less than a day.

500g bread flour, 425 G of water, 3 G of yeast, 12 G of salt.

Mix until all absorbs, then do four sets of stretch and folds every 20 minutes. Rest for an additional 2 hours.

Flour a table, dump out the very voluptuous risen dough. Stretch out very lightly not losing any air and cut into loaves. Transfer gently to the tray, and cook 450° f for 22-25 minutes.

Voila

Beautiful ciabatta bread

I've never actually made korean salt bread before so I got a lot of room to improve but it's a good start :)