Bready is a community for anything related to making homemade bread!
Bloomers, loafs, flatbreads, rye breads, wheat breads, sourdough breads, yeast breads - all fermented breads are welcome! Vienesse pastries like croissants are also welcome because technically they're breads too.
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Just some random Viennese pastry rolls made with sourdough starter instead of original yeast biga.
Viennese pastries are made from enriched bread dough, meaning that they not only contain flour, water, salt and yeast, but also sugar, butter, and sometimes eggs. They are different from regular pastries because the dough is fermented and leavened with yeast instead of baking powder or soda.
These taste best after they've cooled down for about ten minutes!
Did a yeasted medium ferment (6 hours). It's always interesting to see how commercial yeast compares to sourdough. I always find the yeast is much stickier and it can't handle the heat as well.
Used KA 00 pizza flour and cooked in a 12" ooni
10% whole rye 10% buckwheat 80% white wheat 70% hyrdration
Might post crumb when cooled off :)
cross-posted from: https://lemmy.world/post/391151
I used about 10% local stone ground and 90% KA Bread Flour. Hydration was 83%
I love my bricks, but sometimes they just don't want to be contained :)
After a long pause of not making any sourdough, I managed to acquire a starter from a friend again. I still have it in me
Would anyone be interested in the recipe?
This is probable one of the best experiments I came up with so far. Oats just add a very nice flavour note to an already great rye bread. Full recipe is in my blog.
