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  • Showing only topics with the tag "bread". Back to normal view
    1. Who else is baking bread, or beginning a starter?

      I'm now T-1 to 2 days from having my sourdough starter that was created from nothing but natural yeast around where I live (and obviously generous amounts of flour or water) to being ready to...

      I'm now T-1 to 2 days from having my sourdough starter that was created from nothing but natural yeast around where I live (and obviously generous amounts of flour or water) to being ready to bake/cook with. This is my first time working with starters, and dough in general, so I'm really looking forward to baking my own sourdough bread in the oven, or making a classic sourdough pizza with mozzarella and a marinara sauce (this is first on the list!).

      I've been feeding it twice daily for several days now, and am getting close to the doubling-within-a-day metric many use as a baseline for when it's "ready", although I haven't tried the float test quite yet It's got an almost fruity, alcoholic aroma to it—with no funky, displeasing notes.

      Here's the first recipe I'm planning, unfortunately our oven barely goes above 500°F, and I don't have any handy sources of thermal mass to properly cook a pizza, so I'm hopeful a cast-iron approach to really crisping the base on the stove first will pay dividends.

      Seamus Blackley has also been a bit of an inspiration.

      Anyone got any tips? Recipes to share? Surely I'm not the only person on Tildes trying this (for obvious reasons).

      21 votes
    2. Any other amateur bakers here with a favorite bread recipe?

      Does anyone have any good recipes for bread? My wife and I have been doing a lot of baking lately and I absolutely love making bread. It's easy (most of the work is sitting around waiting for it...

      Does anyone have any good recipes for bread?

      My wife and I have been doing a lot of baking lately and I absolutely love making bread. It's easy (most of the work is sitting around waiting for it to rise/proof) and we've been making fresh sandwich bread to use in our lunches for the past few months.

      I've found two recipes that I really like:

      17 votes
    3. Jalapeño-Cheddar Sourdough (attempt)

      I've decided to get in to baking bread recently, and sourdough seemed like a good place to start. A couple weeks ago I established my starter, and this is the second loaf I've made so far. My...

      I've decided to get in to baking bread recently, and sourdough seemed like a good place to start. A couple weeks ago I established my starter, and this is the second loaf I've made so far. My first one was sans filling, and came out very dense. I don't have a stand-mixer, nor the cash for one, so I'm doing this by hand. I'm also flying blind, I hadn't expected things to be so nuanced as they are!

      Here's how I made this one:

      King Arthur Bread Flour 600g
      Water 400g
      Starter 200g
      Kosher Salt 10g
      Extra-Sharp Cheddar 100g
      Fresh Jalapeño (sliced)
      apprx 70g (2 peppers)
      1. Mix starter and water (I used slightly warm tap water) in Bowl 1
      2. Whisk flour and salt until smooth in Bowl 2
      3. Added sliced jalapeño and shredded cheese, mix until evenly dispersed
      4. Add wet to dry, mix until just combined
      5. Cover bowl with tea towel, walk away for 16 hours
      6. Knead dough on lightly floured surface for ~1 minute, tuck into ball shape
      7. Place dough ball in bowl, atop floured tea towel, cover, wait 2 hours
      8. Place dutch oven in oven, preheat oven to 475°F (approx 250°C)
      9. Remove dutch oven. Place dough inside, seam-side down. Slice top with razor, spritz with water.
      10. Cover, place in oven and turn down to 430°F (approx 220°C)
      11. Remove lid after 25 minutes. Cook another 45 minutes or until golden.
      12. Cool completely

      It didn't come out perfect, but that's what I did to make it. I'm sure I'll make endless adjustments as I make more until I figure out what really works for me, and learn about the nitty-gritty of hydration levels and such. I'll probably make a loaf every week, since that seems to be how long it takes me to eat one lol
      The cheese amount was arbitrary, as were the peppers. I thought the flavor was pretty good, and a spread of 5-pepper preserves made it something else.

      Something I've noticed, is after a couple days the crust loses its crisp and becomes chewy. Is that to be expected? I assume that has to do with the hydration within the loaf equalizing.

      Note: ~ is for high-quality content and such, and this feels a bit fluffy, but ~food is pretty dead so let me know what y'all think about this as a post and if this kind of content is valuable here.

      20 votes