Would anyone be interested in the recipe?
Sure would! Looks like a sourdough?
this post was submitted on 22 Jun 2023
132 points (99.3% liked)
Bready
1143 readers
1 users here now
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.
This is an English language only comminuty.
Rules:
- All posts must be bread or baking-related.
- No SPAM and advertising posts. If you want to promote your business - contact mods first to get an approval.
- No NSFW content.
- Try to share your recipe with your photos so everyone is able to recreate it.
- All recipes are public domain, recipe books are not. You can post any recipe invented by someone else, but you cannot post copyrighted work. That means no photos of book pages and screenshots of 3rd party web sites. Write the recipe down in text format instead.
founded 1 year ago
MODERATORS
It's a no knead bread, so a bit similar. Haven't gotten the hang of sourdoughs yet, but planning on changing that!
Here's the recipe for this bread:
Ingredients
• 250gr flour
• 250 g wholemeal flour
• 300ml water
• 10 grams of salt
• 1gr dry active yeast
1gr dry active yeast
- Combine flour, flour, salt and yeast in a large bowl and mix well.
- Add water and mix until all the liquid has been absorbed and there are no lumps left.
- Cover the bowl and leave to ferment for 12 hours
- Sprinkle flour on the counter and scrape the dough out of the bowl. Fold the dough until a tight ball comes together.
- Place the dough on baking paper and let it rise for an hour in a basket/small oven dish.
- Place a cast iron pan with a lid in the oven and heat to 250c/480f
- Remove the pan from the oven and carefully place the dough in the pan. Using a razor/lame, cut a vertical slit about 1cm deep into the dough.
- Put the lid back and bake at 250c/480f for 25 minutes
- Remove the lid from the pan and bake at 180c/350f until the bread has the desired color (10 minutes in my case)
- Let the bread cool on a cooling rack for at least an hour before slicing.
Do you put the loaf in the cast iron with the baking paper? Or only the dough? Looks great!
Yes, with the baking paper. I gently lower it into the pan holding the paper
This is great, thank you.
You're very welcome :)
I used some points of this recipe for making a sourdough loaf, I tweaked the cooking times I use to match yours (usually I do 25 min covered at 250, then 20 mins uncovered at 170) and I was really happy with the result! I sprinkled water on the dough right before cutting suits to give it a nice bubbled crust effect. Thanks for posting!
That sounds great! I'm going to try a bubbled crust myself too :) thanks for sharing
I keep wanting to come back and change little things. There's soooo many nuances that change a whole lot. Which everyone here probably knows. But I learned a lot from ChainBaker on Youtube, so check his stuff out. His video's are relatively short, but packed with a lot of information.
I love your bread
Thank you, me too haha
Looks amazing. Great job!!
Thanks!
Ah that crust looks tasty!!
It sure was! Definitely my favorite part
@doodgelukkig Huh, someone asked @hob to reblog this? Cool stuff because 1. this is the first lemmy post to federate here I'm aware of, 2. hob understands it
but also less good, media previews from Lemmy don't work in Pleroma :/
btw nice bread!
That's cool! Too bad the preview doesn't work though
Looks delicious
Yum!
Looks great, good job!
Thank you :)