My wife is a great cook and has recently started making sourdough. She’s interested in baking other breads and things so I’m looking for gift ideas for her birthday like tools, utensils, pans, Ingredients, etc. bonus points if you know companies that provide bundles or sets of these things!
Should i buy it to make it feel better ?❤️🩹
I love bread but unlike other carbs like rice, quinoa or potatoes it’s much harder to make and requires more specialized labor along with the base ingredients like barley being delicious on their own, why did it still become the foundation of not just elite but working class diets? With rice you need people to grow, harvest, refine and transport it but with bread you need all that plus millers and bakers, it just seems of all the working class staples to be pretty complex,
I think it came out nice! My kid is excited to eat “all of it” so I’ll let you know how he thinks it is
Picked up this bread mold from a flea market and really want to use it. Has anyone made bread in one of these and have a recipe and/or advice to share? 😊
Any help or tips for my sourdough? The first bread (Parmesan and herb) is my most recent, second (herb) and third (sun dried tomato pesto parm) are ones over the last few months. I want to perfect my breads and wanted outside opinions. I’ve tried different recipes online but my most recent was from someone that I follow on instagram, but I added my own inclusions.
• 325g water
• 100g active starter
• 485g bread flour (or high-protein AP flour)
• 10g salt
METHOD:
Mix
Stir water + starter together. Add flour + salt and mix until no dry spots remain. Cover and rest 30 minutes - 1 hour (I do whatever works for me).
"Stretch and Folds"
Do 3 rounds of "stretch & folds"... just create tension... resting 30 min between each.
3
Bulk ferment
Place dough seam-side down, cover... use a glass cup or jar with water at room temperature and drop 15 g of shaped dough into that glass. When the dough is floating to the top and you have full bubbles on the side and top of your dough in the bowl it is ready to be shaped.
Shape + cold proof
Shape into a log or a ball depending on banneton and place in a banneton lined with a floured liner. Cover and refrigerate overnight.
5 Preheat
In the morning, preheat oven to 450°F with your bread pan or dutch oven inside.
Part 2:
Preheat your oven to 450° with your Dutch oven in it.
After cold proof
Score + Turn dough onto floured parchment and score about 1 inch deep for that big spring.
8
Steam
Add an ice cube to your hot DO (carefully!) and place the loaf inside.
Bake covered
Bake 35 minutes
10 Finish Remove lid from Dutch Oven... and bake an additional 8-12 minutes to toast the crust
11 Check temp
Internal temp should hit 210°F+.
12 Cool
Let it rest at least 1 hour before slicing.
Simple idea: Bread with onion and ham pieces. You can get it at the supermarket. It is just bread with some onion and bacon/ham pieces inside.
Everything went wrong. I do not have the heart to cut it open.