Lemmy Bread

Almond flour currently at 100 grams, coconut flour at 50 grams, increased water by .25 cups. Topped it with diced coconut, almond flakes, and cinnamon

• 100g whole khorasan flour
• 200g boiling water
• 100g whole khorasan flour
• 500g bread flour
• 340g warm water
• 200g starter
• 16g salt

Pour 200g boiling water on 100g khorasan flour, mix until fully hydrated, rest 15m

Add another 100g khorasan, 500g bread flour, 340g warm water

Mix with dough hook 3 minutes @ speed 2

Cover and rest for 1/2 to 3 hours to autolyse

Mix with dough hook speed 2 for 8 minutes, develop gluten to windowpane

Add 200g starter and 16g salt

Mix with dough hook for 8 minutes @ speed 3

Final dough temperature should be 74F

Cover and bulk ferment at room temp for 12 hours

Divide and preshape dough, rest 15-30 minutes

Shape dough, proof on counter 1-2 hours

(Optional) Retard dough in fridge 6-48 hours

Bake with steam @ 450F 38-50 minutes depending on loaf size

• Chestnut honey (hat tip to https://sh.itjust.works/u/Grass)
• Increased almond flour to 100 grams from 50 grams in previous batch

Besides for that unchanged.

Y'all have been tempting me with your declious looking bread. I realize a bread machine is going to make simple loafs and not the stuff that's usually posted here, but curious on thoughts if they're worth it?

I'm low on time and lazy. I won't make bread if I have to whip out my KitchenAid and dough hook. Tossing some ingredients in a machine I can do though, plus it could make the dough for more complex things too if I do occasionally have the energy.

Should I do it?

Dinner rolls, biscuits, etc.

I've been craving a proper NY-style breakfast sandwich for weeks but none of the stores around me sell Kaiser rolls so I decided to make my own.

Used this recipe, with a few minor tweaks for altitude: https://www.kingarthurbaking.com/recipes/kaiser-rolls-recipe

My first batch I forgot to proof the yeast like a doofus and they ended up more like biscuits. They still tasted pretty good with some butter and jam.

Just pulled this batch out of the oven and they look so much better! I can barely resist the urge to bite into them right now 😋

Almond flour and flakes arrived at the same time. Typical is for me to use 750 grams of all-purpose to start before bulk fermination. I went with 700 grams + 50 grams of almond flour.

Six strand is a bit more work but the last one came out so chewy decided to do it again.

As before I continue to spice paint. This set only cinnamon (brown parts) and the other parts are almond flakes.

Sticking to complex wash and honey for now.

This shows prior to baking

Protein bread is what the recipe calls it. You blend cottage cheese with egg whites and use that as some of the liquid in the dough. It’s a good chewy bread, I like it toasted with some cream cheese.

Edit: I forgot to mention this recipe uses bread flour so isn’t gluten-free

Garlic butter for the wash in front

First time braiding dough and making challah.

Egg white wash with butterfly pea flower and baked in aluminum foil. Not quite there but we are getting closer.

Still pretty new to bread making. I think I needed to add a little more flour and next time I won’t egg wash the slits I cut. But it’s tasty!

Yes, Wikipedia calls this some type of dumpling, and not bread. I'd agree for the traditional German version, where it's more pan fried and separated into balls. But I grew up with this oven baked version, which sits somewhere between sweet bread and cake. It's basically a yeast leavened white bread dough, that soaks in a milk and sugar mixture while baking.

Edit:

Recipe:

500 g White flour

1 packet of dry yeast or 20 g of fresh yeast.

(For the sourdough version, use about 50g less flour and replace yeast with sourdough starter)

50 g Sugar

250 ml Milk

Mix milk, sugar and (dry) yeast

80 g Butter

Melt, and let it cool down to lukewarm, so it won't kill the yeast

1 tsp Salt

1 Egg

Mix everything and knead until it's a homogenous dough. It's gonna be quite sticky.

Let it rise for 2 hours (or half a day for sourdough), until it's approximately doubled in size.

150 ml Milk

150 g Sugar

100 g Butter

1 packet of Vanilla Sugar

Mix these in a small pan on low heat, until the butter is molten, and the sugar is mostly dissolved.

In a Pyrex (or any other oven safe vessel with tall walls) put in about half of the milk-sugar sauce.

Make 6 to 8 appx. fist sized balls out of the dough, and place them equally spaced into the dish with the sauce.

Cover and let rise for another 30 min (longer for sourdough)

Preheat the oven to 200°C. If the oven dish has a lid, put it on. Otherwise make one out of Aluminium foil.

Bake with the lid on for 25 minutes. The balls should have grown a lot, and the tops should have gone a very light touch of brown. If not, bake for another 5 minutes.

Take out of the oven, remove the lid, and use a knife to cut the balls apart where they have grown together.

Pour the rest of the sauce over the dough (make sure enough of it goes into the gaps too)

Bake without a lid for another 10 to 15 minutes, until nice and golden brown.

Also used the best powder but 1/3 as much as last time.