Lemmy Bread

First try at making hot dog buns today. Next time I’m definitely going to do 8 buns instead of 6. Other than that, do you have any tips or tricks to shaping them?

What's the general consensus on storing bread? In a bread box? In the fridge? In a drawer? Room temp? Looking for ways to increase the number of days a bread can last for both store bought and homemade bread 🍞

Before cutting:

Slices:

My second attempt at 80% hydrated bread and this time I used some flour additives or baking aids or whatever you call them, to get to a higher protein percentage. Specifically (links are to the Danish site where I bought the stuff):

• 400g flour (12% protein)
• 25g gluten (81% protein)
• 25g dried soughdour for extra taste (13% protein)
• 15g baking enzymes for larger volume (30% protein)

That's a total dry mass of 465g, of which 76g is protein, so roughly 16% protein. With 80% hydration, that's then 372g of water. And then I added 15g of fresh yeast or something like that (not sure if fresh yeast should be counted as dry or wet 🤔).

I think the bubbles are bigger this time than in my last attempt, so I guess the additives made a difference! :D

I still want to try using the additives for pizza dough, but that will wait a few weeks.

edit: To those asking, tastes good, but slightly underproofed.

Haha for to say feeling pretty great. These are the loafs I mentioned that I am now being paid to make. Small batch of 4 in total. Should know by Monday how they sold over the weekend rush.

Hi all. I bring in pretty much every loaf I post here into my work. Work for a decent sized corp so it gets devoured quickly. One of the people who works there has offered me a part-time position to make custom breads for his family owned restaurant. Starting with those mini taro+matcha loafs.

I took it and start on Tuesday evening. No idea how far this is going to go, it felt really good getting that offer.

Would like to thank the community for putting up with my experiments, failures, and offering feedback and ideas.

Yeah the stuck together. It came out well I think the matcha needs something to balance it like seeds and I should use more taro next time.

Mixed and did first rise in my bread machine

Recipe

Green = matcha

Red = paprika and beet

Yellowish = peanut butter

Deep Brown = cinnamon

I never tried so high hydration before and I was very pleased with the large bubbles! :D

Before cutting:

Slices:

Forgot to post it yesterday. Came out pretty good

Each braid had a light jam filling in it. Braiding was a bit of a challenge. It however was worth the effort. So guess I got a new thing to explore, since spice painting is figured out, and that is fillings.

I am really struggling moving over from counter bulk rises to fridge ones. This is my first attempt with a braided bread. 6 hours in my refrigerator and ended up adding an hour during second rise. Tastes great but I haven't gotten the process down yet.

Someone snuck a slice before I could get the photo

Nuts: almond + walnut ground up Wash: olive oil, egg, milk, and honey Add-ons: 3.5 tablespoons of peanut butter powder, some chocolate chips, and 50 grams almond flour Spice painting: cinnamon on one side and peanut butter on the other

On a personal note I am thinking about 18 more braided loads before I move on to other bakes.

Had to rush through the braiding process and it definitely shows. However the tastes was fine. Ground the walnuts and almond flakes this time.

I will continue to post failures as well as successes since I think that makes for a healthier online community

Increased peanut butter powder to two tablespoons. Wash is a mix of spice painted cinnamon and peanut butter powder over a layer of egg+olive oil+honey+milk, slight amount of coconut powder in dough

Cinnamon on outside the lighter color on the inside is from peanut butter powder

I could swear the dough somehow knows when my heart isn't in it and I am just going through the motions. Still tasty but not what I wanted. Fluffier than last time which I attribute to adding less flour during kneeding and not letting it sit as long in braided form.

65% hydration, 4.5 hour bulk with 4 folds at 45 min intervals. Shaped and then 15 hours overnight in the fridge before baking, and ready for lunch!

Still can't get the apples right. I might try thicker slices and freezing. However, I am happy with how it tastes overall.