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submitted 5 days ago* (last edited 5 days ago) by [email protected] to c/lemmybread
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submitted 5 days ago by afraid_of_zombies to c/lemmybread

Forgot to post it yesterday. Came out pretty good

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submitted 2 weeks ago by afraid_of_zombies to c/lemmybread

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.

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Yesterday's work (lemmy.world)
submitted 2 weeks ago by afraid_of_zombies to c/lemmybread

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.

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61
submitted 3 weeks ago by [email protected] to c/lemmybread

Someone snuck a slice before I could get the photo

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submitted 3 weeks ago by afraid_of_zombies to c/lemmybread

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.

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30
submitted 3 weeks ago by afraid_of_zombies to c/lemmybread

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

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submitted 4 weeks ago by afraid_of_zombies to c/lemmybread
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submitted 1 month ago by afraid_of_zombies to c/lemmybread

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

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submitted 1 month ago by afraid_of_zombies to c/lemmybread

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

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submitted 1 month ago by afraid_of_zombies to c/lemmybread
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submitted 1 month ago by afraid_of_zombies to c/lemmybread

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.

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submitted 1 month ago by afraid_of_zombies to c/lemmybread

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submitted 1 month ago by [email protected] to c/lemmybread

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!

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34
submitted 1 month ago by afraid_of_zombies to c/lemmybread

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

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submitted 1 month ago by [email protected] to c/lemmybread

Camping season is on and that means hauling half a kg of sourdough on the trail. Just to make some flatbreads.

Recipe

About 80% hydration

One part rye flour

Three parts whole wheat flour

Sourdough starter (you know yours best)

Salt

Mix and put into container. At fire work dough into golfball sized balls, let balls rest snd then flatten them. I prefer the thumbing method. Once coals are hotHotHOT put discs on gridddle and bake. Time depends on how how your coals are. I go by feel.

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Braided Raisin Bread (i.postimg.cc)
submitted 1 month ago by [email protected] to c/lemmybread

It’s a recipe passed down from my grandma. She would make it every Easter.

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13
submitted 1 month ago by afraid_of_zombies to c/lemmybread

Tried adding the apples midway through the bake and they wouldn't stick :( still they didn't get that too toasted effect the last one had. Clearly room for improvement. Still happy with this bake.

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wholemeal sourdough (lemmy.world)
submitted 2 months ago by Im_old to c/lemmybread

after a few months of tries this one looks better!

  • 200gr wholemeal stoneground flour
  • 80gr spelt flour
  • 100gr white flour
  • 100gr starter
  • 250ml water (actually a smidge less than that)
  • salt

Folded 5 times every 30 minutes. Let it rest for a 5 hours on the kitchen counter, degassed (well, that's just a fancy word, it just deflated when I poked it lol), then let it rest overnight (12 hours) in the fridge. Cooked in the oven inside dutch oven. Let it cool for 24hours before cutting it.

Taste good, it's not as wet as the previous experiments where I just let it rest overnight in the fridge.

It's "dense", which in a way is good because if the holes were too big the butter/peanut butter would just drip through! But I'd like to have it a just a bit more fluffy I guess. I know the starter is good because when I feed it it grows like crazy (and smells good).

Any ideas?

Thanks!

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submitted 2 months ago by afraid_of_zombies to c/lemmybread

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7
submitted 2 months ago* (last edited 2 months ago) by [email protected] to c/lemmybread

I know, I know, I'm late to the sourdough game, but I've been thoroughly enjoying easy bread with commercial yeast, so I wanted to give sourdough a shot.

Followed the recipe from Joshua Wiessman's "Unapologetic Cookbook" (side note: great cookbook), twice, but I couldn't get the dough to turn out right. It always seemed overly hydrated and liquid.

I've been reading through this community, watching videos, and cooking easy bread long enough though that I finally threw up my hands and decided to have a go at it myself.

I started with about 10g of starter, added about 450g of bread flour, 1/4 cup of sugar (to increase rise), and a spoonful of salt. Then let that mix in the stand mixer till pretty homogeneous. Next I added 1.5 cups of 100°F water, and mixed in.

At this point it was still very liquidy, so I mixed in quite a bit more bread flour until it "looked right" with an appropriate amount of shaggyness.

I then let that rest for a while, and came back with the dough hook about every 30 minutes. At one point it still looked a bit too wet, so I added even more bread flour. I just worked this in with the hook.

After all my working I was worried about overdoing it, so I switched to stretch and folds, of which I did about 3 over the next several hours.

Finally I left it alone for about an hour, and when I returned, it was nice and risen.

I turned it out into my working space, added flour, cut and shaped, and placed into the floured bannetons. I let them rest in the bannetons for about an hour before I refrigerated them overnight.

I let them rest while the oven was heating this morning, and followed my normal baking routine, but I adjusted the temp up by about 50°, based on the Weissman recipe, which I feel was a mistake, so next time I'll just stick to 450°F.

The result was good. Though I can still taste sugar, so I'm going to cut it way down in the next batch. I'm also thinking I may not split into two loafs, and to bake at a lower temp next time.

All in all, I'd say this is my first successful attempt, and I'm excited for the next iteration. Any tips or sage wisdom from fellow bread people would be greatly appreciated!

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submitted 2 months ago by [email protected] to c/lemmybread

My shaping needs work, but I’m excited to have these for dinner tonight. Making some chicken sandwiches.

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submitted 2 months ago by [email protected] to c/lemmybread
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submitted 2 months ago by afraid_of_zombies to c/lemmybread

My eldest daughter's idea

Fat = olive oil

Sugar = white

Primary liquid = orange tea

50 grams coconut flour + 75 grams almond flour

Wash = whole egg + honey + milk

Cinnamon painted the whole thing + sprinkled chocolate chips and coconut.

5% petit fermination

5 strand braids

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submitted 2 months ago by afraid_of_zombies to c/lemmybread

Coconut one one side cinnamon on the other. If you get my post title reference we can be best friends.

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Lemmy Bread

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