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#breadbaking

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nicolas_d
bread with TH80, t65 flour, 8% of fresh yeast, 18% salt
after kneading 1st proofing 1h30 at ambiant temperature 26C with two coild foldings the first 1h, divided and shaped, then 2nd proofing 15 min in bread basket
baked in household oven at 250C 40 min in iron dish
texture of bread is springly and crumb is soft, good odor but likely smell better with longer cold proofing or adding fermented dough


#homemadebread #breadbaking #pane #foursolaire #homebaking #breadiverse #sourdoughbread #brotbacken #breadstodon #breadposting #baguettes #baguette #meunerie #farine #petrissage #kneading #levure #brot #flour #sourdough #dough #painaulevain #brioche #boulangerie #levain #bread #abendbrot #worldbreadday
#worldbreadday
Tom

A sorta faux sourbread. Normal recipe but I put 1 tsp of yeast in it because I didn't want to wait all day for it to rise and my starter has been hit or miss lately. Less than 4 hours start to finish with the bulked up sourdough working overnight.

#sourdough#bread#BreadBaking
David Hembrow

Result of this morning's baking. Two loaves of bread, one already part eaten for lunch, and bourbon biscuits as well because the oven was already hot for the bread. I'm usually stuck at home on Tuesday mornings waiting for the very unpredictable time when parcels of bike parts will arrive so it's a good day to bake.
#baking #breadbaking #bourbonbiscuit

Blaidd Drwg

And more #Sourdough baking going on.

I split this into two loaves right after the mix so I could make one with bacon, gouda cheese, and garlic and the other loaf with feta cheese, kalamata olives, and zattar spice.

They haven't cooled yet, but they popped really well in the oven. I'll post a picture when we've cut into them.

#Levain#sauerteig#breadbaking
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rusty

@keira_reckons I bake twice a week: a wholegrain loaf or similar usually then something like brioche or cinnamon buns on Saturday.

Since there is only one of me, I adjust the recipes (usually in my head) to make at least half. I assess whether I have too much bread for its purpose just after it comes out of the oven. If so, I freeze half the loaf/buns when cooled. That's my schedule.

If I have sudden cravings for brioche mid-week, then just pull a few out of the freezer.

#Baking#BreadBaking
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