#bread
I'm sitting at my desk writing about political outrage and taking a break to glance at social media and getting even more politically outraged and NOW IM GOING TO THE FARMERS MARKET.
Good bread and fresh fruit will help.
Postscript: And what did I find? Medieval rye bread with garlic cloves! Yum!
Basil, oregano and parmesan burger buns https://www.diningandcooking.com/797748/basil-oregano-and-parmesan-burger-buns/

What is wrong with this bread? https://www.diningandcooking.com/797700/what-is-wrong-with-this-bread/


Local bread flour ( Kerala) is giving amazing results. https://www.diningandcooking.com/797647/local-bread-flour-kerala-is-giving-amazing-results/

2 months after failing a lot. https://www.diningandcooking.com/797559/2-months-after-failing-a-lot/

Shaping high hydration dough https://www.diningandcooking.com/797477/shaping-high-hydration-dough-2/

Third loaf, please give me your honest opinion https://www.diningandcooking.com/797443/third-loaf-please-give-me-your-honest-opinion/






First time making bagels https://www.diningandcooking.com/797316/first-time-making-bagels-18/

Day 2 Sourdough Starter https://www.diningandcooking.com/797284/day-2-sourdough-starter/

I wish they all could be Hawaiian……loaves… https://www.diningandcooking.com/797232/i-wish-they-all-could-be-hawaiian-loaves/

Made a full sized loaf for my friend and a bite sized loaf for his baby https://www.diningandcooking.com/797196/made-a-full-sized-loaf-for-my-friend-and-a-bite-sized-loaf-for-his-baby/

Maple pecan sticky buns https://www.diningandcooking.com/797140/maple-pecan-sticky-buns-2/

My four Scottish beauties https://www.diningandcooking.com/797106/my-four-scottish-beauties/

KA taking forever to develop the dough. Is this normal? I’m trying to make brioche for the first time. https://www.diningandcooking.com/797038/ka-taking-forever-to-develop-the-dough-is-this-normal-im-trying-to-make-brioche-for-the-first-time/


Is it weird to ask someone you gave sourdough to to send a picture of the crumb? https://www.diningandcooking.com/797001/is-it-weird-to-ask-someone-you-gave-sourdough-to-to-send-a-picture-of-the-crumb/

💛➡️ english language https://www.we-aid.org/en/initiatives/bake-for-ukraine/
💛➡️ auf deutsch https://www.we-aid.org/initiatives/bake-for-ukraine/
#BakeForUkraine – an initiative supported by WE AID – on another milestone – their successfully fundraised #mobileBakery #givingwork to more people:
"we had the #chance to collect enough funds to buy a MOBILE #BAKERY that could produce up to 2K loaves a day"
read 💛https://linkedin.com/feed/update/urn:li:activity:7070452798873583616/
#yesWEAID #humanitarian #disasterrelief #disasteraid #helfen #socent #relief #bread #baking #bakery #food #news

Not sure if y’all do canelés on here but if anyone does please let me know what I’m doing wrong. https://www.diningandcooking.com/796945/not-sure-if-yall-do-caneles-on-here-but-if-anyone-does-please-let-me-know-what-im-doing-wrong/

20% Whole Grain Sourdough https://www.diningandcooking.com/796899/20-whole-grain-sourdough-6/

Cold proofed overnight. Best one so far. https://www.diningandcooking.com/796835/cold-proofed-overnight-best-one-so-far/

Shaping high hydration dough https://www.diningandcooking.com/796797/shaping-high-hydration-dough/

New to sourdough. How does she look? https://www.diningandcooking.com/796729/new-to-sourdough-how-does-she-look/

Got to be my best loaves in months https://www.diningandcooking.com/796691/got-to-be-my-best-loaves-in-months/




Focaccia me and my family made yesterday https://www.diningandcooking.com/796621/focaccia-me-and-my-family-made-yesterday/



Naan bread – first attempt https://www.diningandcooking.com/796533/naan-bread-first-attempt/

Not 100% but I’m still very proud. https://www.diningandcooking.com/796408/not-100-but-im-still-very-proud/

Whole-wheat Banana bread https://www.diningandcooking.com/796350/whole-wheat-banana-bread-2/


Beginner sourdough maker https://www.diningandcooking.com/796237/beginner-sourdough-maker/




My first venture into the world of donuts! https://www.diningandcooking.com/796006/my-first-venture-into-the-world-of-donuts/

My best loaf so far, even if I did forget the salt. https://www.diningandcooking.com/795972/my-best-loaf-so-far-even-if-i-did-forget-the-salt/

The cool thing about beer bread is how easily I can change the recipe by using a different beer. In this case, I used a Scottish Ale from Highlander Brew Co.

No more of such vague formulas as “The Right to work” or “To each the whole result of his labor.” What we proclaim is THE RIGHT TO WELL-BEING: WELL-BEING FOR ALL! [...]
The Revolution will be [anarcho-]communist; if not, it will be drowned in blood, and have to be begun over again.
#anarchocommunism #anarchism #communism #bread
https://theanarchistlibrary.org/library/petr-kropotkin-the-conquest-of-bread
Chocolate Babka Knot! https://www.diningandcooking.com/792652/chocolate-babka-knot-2/

This bastard wouldn't rise properly. I hope it will turn out ok anyway. I think I need a better dough swirly kneedy thingamajig machine. You know that thing with dough hooks and stuff. Mine is absolute crap so I had to run it for an eternity. That might have murdered the yeast or something.
#baking #bread

Second loaf need help with crust https://www.diningandcooking.com/792445/second-loaf-need-help-with-crust/

Two 'batards' and a baguette have baked up just in time for bedtime.
I went with rye-bread style lateral scoring on these two loaves which makes for nice round slices. (The oven spring acts up and length-wise instead of lateral expansion and oval slices as from the usual transverse slashes.)
Just mixing it up - makes nice sandwiches.
#bread




Starter stopped rising and falling after 5 days https://www.diningandcooking.com/791113/starter-stopped-rising-and-falling-after-5-days/

"There is one rule that unites many jaffle enthusiasts: no tomato. Wilson is firm on this: “It reaches that nuclear temperature.” Femia agrees: “You won’t taste anything for a week.”" #food #cooking #camping #jaffles #toasties #Australia #bread #sandwiches
‘It’s a travesty they’ve disappeared’: what ever happened to jaffle irons? | Australian food and drink | The Guardian https://www.theguardian.com/food/2023/jun/05/its-a-travesty-theyve-disappeared-what-ever-happened-to-cast-iron-jaffle-makers

House of The Rising Bun
#RuinASongBookOrShowsPlot #HashtagGames #Baking #Bread #TheAnimals


A very consistent batch! Honey oat wheat sandwich bread, made from local flour, donated to hungry families in the community. If you bake in the PNW, join us at communityloaves.org. #bread #foodinsecurity

Sourdough English muffins 👌 https://www.diningandcooking.com/790215/sourdough-english-muffins-%f0%9f%91%8c/

https://www.bbc.com/travel/article/20190825-the-perfect-french-baguette

For a first attempt, I was surprised at how well this whole grain focaccia turned out! I didn’t really expect to see a recognizable focaccia crumb, but there it is — even the springyness between the teeth. The recipe is from “Peter Reinhart’s Whole Grain Breads,” but using Kamut wheat, a tetraploid species related to durum.
I expect to use this often, topped with random veg, to use up odd harvests this year.


#InstantPot #bread experiment, a short relo to a campsite less likely to result in mud stuckness
https://mouse.mousetrap.net/blog/2023-06-03-Instant-Pot-bread--moved-to-firmer-ground-.html
Sourdough everything bagel(ish) https://www.diningandcooking.com/788255/sourdough-everything-bagelish/

Guten/Guter Morgen! 👋
@brotbacken @teamsauerteig #Brot #Bread #Baking #Sauerteig #Sourdough

I like making Japanese style breads. Tangzhong / yudane / water roux method really makes all the difference (with regards to fluffiness)
https://www.kingarthurbaking.com/recipes/japanese-milk-bread-recipe

I've just released a new design for a straightforward bread box grate. This design is tailor-made for round bread boxes, enhancing air circulation and preventing bread crumbs from sticking to the bread. 🎉
https://www.printables.com/model/494131
Enjoy!

@noplasticshower @Dr_Bombay I think JC (Julia Child, of course, not the other one) had a thing where you put the screaming hot brick in a pan of hot water between putting the bread in the oven & closing the door. I'm sure I'd get used to it, just like I got used to handling screaming hot pans with no-knead, but I never bothered with that technique again. :) #cooking #baking #bread
I made a loaf of beer bread. It called for an oatmeal stout and was every bit as delicious as it looks in this photo. I used St-Ambroise Oatmeal Stout from McAuslan, an old favourite.
Basket o fish
Find it as a print on my shop!
:storenvy: https://snowifer.storenvy.com/
After a long break, I went back to #sourdough #bread #baking, and thanks to 'The Bread Code' (https://www.the-bread-code.io/), it was nearly painless. Just after a few bakes, I got those beautiful loaves
Apart from getting a better rise I think I've discovered why loaves are traditionally scored either off center or diagonally! Phallic food is very overrepresented so I may keep making bread like this to even the balance a little, especially since it turns out vulvas have just as much power to make people giggle and we all need more laughter at the moment. Next challenge bum buns!
I am a baking fiend lately. I made ciabatta last weekend and loved it so I’m trying again this week. But every time I lift the lid on the dough, it smells like roasted peppers, since I apparently didn’t clean it as well as I thought. 😶
BUT THIS COULD BE A BEAUTIFUL MISTAKE, we don’t know. I will find out when the new batch bakes tomorrow.
Anyhow, it has been a tasty week of sandwiches.
Quassaunt🥐
Available as a sticker!
:storenvy: https://snowifer.storenvy.com/
A tasty pastry shop update! Many good munchies this time.
Shop here!
:storenvy: https://snowifer.storenvy.com/
The Rye Baker: Classic Breads from Europe and America a book by Stanley Ginsberg
Did I start a loaf of bread at 4:30 in the afternoon? Of course I did!
I'm very curious to see how this goes, it's supposed to be an easier milk bread/shokupan but with no tangzhong. Not that I mind making one, more I'm curious how this will work. Kneading went really well at least and it's currently in its first proof, so fingers are crossed.
It's #CupOfTeaSocial #QuizQuestion time! The oldest definitive evidence of bread-making found to date is from a 14,500-year-old site in Jordan, but it's believed that it was being made in some form or other for thousands of years before that. Of course, not all types of bread are quite as old as that - in fact, one now common type of Italian bread has only been around since 1982. Which is it?
#bread : an article of food made from flour or meal by moistening, kneading, and baking
- French: pain
- German: das Brot
- Italian: pane
- Portuguese: pão
- Spanish: pan
------------
See previous words @ https://wordofthehour.org/r/past
I'm doing a slower ferment today. Usually I turn on the proofing option in my stove to get the dough to rise quickly, but today I'm just putting it in the oven with the light on and that's it.
A slower fermentation can bring out richer flavors. This is why store bought bread always add extra ingredients, to make up for the quick fermentation they need to use to keep up with demand.
#baking #bread
Mostly strong white, but with some scalded wholemeal flour. Big spring on this one.
Last night’s #bread turned out great for me. So in Kerry’s honour, I will share my #recipe —
370 grams of whey leftover from making ricotta
200 grams organic wheat flour
300 grams bread flour
25 grams olive oil
13 grams white wine vinegar
12 grams salt (whey is lightly salted too)
100 grams of 100% hydration starter
Mix and do all the normal #sourdough things you do.
I bake in a Romertopf clay baker I soak in water for an hour, then bake in 450 with a cover for 30 min, uncovered 15 min.


Food-related: Been including olive oil in bread dough lately. Clearly I can go buy whatever, but I want an #olive oil that'll show up in #bread (hopefully both flavor & aroma) after #baking for 60min @ 450F. or whatever. 1 lb of flour will absorb a lot of water & oil, & still not be highly flavored.
So, want strongly flavored, aromatic, widely available #oliveOil I can easily buy. You don't know what's local to me, but let's skip that worry right now. #food #cooking #recommendations 🍞
Totally forgot to post yesterday's bake. First one in a while (stress...), fresh #bread for the weekend. Half of that loaf is gone already thanks to the breakfast this morning 🤤
A bit less rise than usual due to me running out of wheat 550 and having to use 1050 instead, plus forgetting to score 🙈 At least that is what I think happened. Still, amazing taste as always. Forkish's "Multigrain" from Evolutions in Bread.
Are there any genuine European-style bakeries in #Melbourne suburbia?
Most of #Europe has bakeries in nearly every village and even the average #bread is om nom nom. 🤤
I haven’t tasted anything like it here, possibly because even the flour has additives, so special preparation doesn’t make much difference?
I don’t mean inner #city #suburbs, I mean out here with the millions of plebs. Maybe we’re doomed to eat rectangular blocks of meh…
Looking forward to cracking into this load tomorrow 😁 #bread #breadiverse #baking
An interesting dish served in a coffee shop restaurant in Kuala Kangsar, Perak, Malaysia during our recent holiday trip. It is curry prawns and vegetables in a tinfoil pan and wrapped with bread.
The bread had a crispy skin with a lovely soft texture. And it tasted wonderful dipped in the curry sauce.
Yes, they were delicious 🙂