A day without bread is like a day without sun.
Post your success, post your failures, ask questions, and share your favorite recipes!
Recipe:
3 ripe bananas
1/3 melted butter
1 cup white sugar
1 egg
Vanilla
1-1/2 cups A.P flour or cake and pastry
1 tsp baking soda
Salt
1. Preheat oven to 350° f
2. Mash bananas and add wet.
3. Add dry, mix until just combined with no flour lumps. If using c+p flour sift first.
4. Transfer into parchment lines or well seasoned loaf pan.
5.Bake for 1h-1:30h depending on your oven. Start checking after an hour.
6.let cool in pan!
A friend of mine was celebrating his son's first birthday in his restaurant and asked me to make some bread for the event. So I decided to bake 7kg of a foccacia'esque flatbread.
100% 405 flour, basically AP I believe (didn't have that much time, so had to take what the supermarket gave me) 80% hydration 2% salt 0,75% fresh yeast
Knead in the big stand mixer till homogenous. Then ferment in fridge at 4-5 °C overnight. Put some baking paper in the trays, slather everything in a generous dose of extra virgin olive oil. Pour the dough into the trays, let rest, stretch a bit. Pour saturated salt brine on top and then off into the convection oven at 200°C till core temp reached 77°C. Let cool a bit, cut up and finish to order on the salamander.
I know, not the most beautiful bread. But it was the best I could offer in that quantity in that little time. Flour was definitely missing gluten and I would have preffered to have made it using 100% spelt flour.
Fed yesterday, 2 hours at room temp and then in the fridge. She's actually got a bit bigger than I would like already so maybe straight in the fridge next time?
Gone all weekend, so no bread for me!
I used about 10% local stone ground and 90% KA Bread Flour. Hydration was 83%
My recipe is pretty informal-
3/4 cup sourdough starter
1 cup water
2 cups flour
Autolyze rest 25 min
1tsp salt
Mix, add flour til not sticking to mixer
Bread hook 8-10min
Rise 2-3hrs folding over every 30-40 min
Refrigerate overnight
Form/warm in basket 30-45 min
Bake 45 min @450f in dutch oven, lid off after 30 min
Tartine Country Loaf:
90% AP flour
10% ww flour
75% water
20% poolish
2% salt
Cornstarch to dust/prevent sticking.
Baked in a dutch oven at 450 for 40 mins, removing the lid after 20 mins.
In honor of my switch to Lemmy, I think I'm finally gonna name this starter. Meet Lemmy!
180g AP flour 180g water 40g discard.
Not sure how much the seller understands about the process!
This week's sourdough Sunday, I wasn't able to pay too much attention to their proofing this week and I overfed my starter the night before. Oops!
Something I want to get going here on a weekly basis! Make your own post with a picture of your sourdough starter! I'm hoping to make sundays Sourdough Sundays so if you bake sourdough yourself, let's post some beautiful (or maybe not so!) Loafs tomorrow!
Recipe: Modified Country Bread from Tartine Bread
Flour: 100%
-60% AP
-40% Rye
Water: 75%
Poolish: 20%
Salt: 2%
I usually do a 850g raw loaf. Baked in a Dutch-Oven for 40 minuets at 450°f.
