Bready

I’ve had a hankering for a reuben sando for awhile and corned beef is on sale for St. Paddy’s, so I tried my hand at marbled rye. I’d say mission success. The outside layer was a little too thin and tore in a small spot during the second proof, and it wasn’t as dark as it should be because the cocoa powder poofed out and into my electrical socket, but that doesn’t detract from the taste.

Used Bake with Jack’s recipe for basic sourdough. https://www.bakewithjack.co.uk/blog-1/2018/7/5/sourdough-loaf-for-beginners

Honestly? Not my finest work. But still pretty tasty. I see other pizzas here and I’m all about pushing the envelope, so here we go.

finished off the dinner roll dough that’s been chilling in the fridge since last week. dipped in egg wash, rolled in topping, 1hr rise, careful egg brush, added sliced garlic, baked at 350F for 25 mins.

The flavour is detectable but subtle. It still works perfectly as white bread, it just looks fun and has a bit more depth to it if you have it without any strong-tasting toppings

Here I was, contentedly living my life not making fucking bread, and y’all had to come along and tempt me with delicious rolls n shit. So now I’ve made a big fucking loaf of white bread and it’s goddamn delicious and all I can think about is making more motherfucking bread.

I make a loaf every two days for the family. Nothing fancy. Just some sourdough.

Tried this recipe. A bit too sweet but really good.

Yes, I’m the reason Pizza Hut and Papa John’s are closing locations. It was supposed to be round but I’m happy how it grabbed the baking stone and stretched a bit when pulling the peel back.

Sie haben viel besser geklappt, als ich gedacht hatte.

This was a while ago, but I made a loaf of challah, and having had success with babka in the past, decided why not…

pretty happy with these. white bread + 1 flax egg and - less than 1/4 cup water. the ones that are properly coated were dipped in egg wash and then soo gently rolled in the topping.

Baked them a little longer than intended. Still taste good!

These came out very soft! First time I tried to make these, somehow it did not turn out good. I realized I wasn’t using enough flour.

I think that’s a Brittany Spears lyric.

30% Janie’s Mill spelt 70% Gold Medal bread flour 78% H2O 2.2% NaCl 3ish grams instant yeast.

The boring stuff.

125g peak starter 350g filtered room temp water 500g KA bread flour 12g salt

One for Sandwiches and one very dark batard.

Used King Arthurs Sourdough Discard Pizza (except I don’t have discard so it’s just Sourdough Pizza.)

Ended up with 7. Four are parbaked and will be frozen. The middle “rustic” one didn’t fit in the propfer.

Based on Binging with Babish KFC biscuits. https://www.babi.sh/recipes/KFC meal but that’s pay walled. Ffs Babish, he’s really fallen off. Pay wall, seriously? Put it into reader mode to get this.

It seems for every person with a starter there is a different way to feed it.

We got a new oven. Turns out the old one was extremely bad at temperature regulation.

A gift from 2025 me to 2026 me. Used them to make a rough approximation of the breakfast naans from the same book (bacon, cream cheese, coriander, and tomato & chilli jam; I replaced the bacon with some fried mushroom & lentil burger)

The nose didn’t stick, but it came out pretty nice.

Was baking some bread for family this morning and had a bunch of levain leftover that i didnt want to waste.

I wanted to try making something new and my wife had a big bag of matcha she wasn’t using. After researching several recipes I ended up going with this one.

Finer cornmeal for less grittiness, slightly more even shaping. Only three out of the dozen left for tomorrow. (First attempt.)

Last week I did not give my self enough time to allow a proper rise, and the recipe I have uses either soda or yeast leavening.

Recipe from thesourdoughbaker.com. The dough is fairly wet (69% hydration assuming 50% hydration starter), not that different from my standard sourdough loaf.

Used that 12 qt bowl today. I’m very pleased.

Blueberry, plain, and everything.

It’s going to make so much bread.

Spotted dick on the right, obviously. Both made with soy buttermilk.

I’m new to this and didn’t want to try something too difficult right off the bat. I was hoping to have some kind of homemade bread for breakfast without a huge time investment, and this turned out to be exactly what I hoped it would be. I didn’t have buttermilk, so I used water, apple cider vinegar, and some olive oil. I also threw in some chia seeds, hoping that would make it hold together a little better.

Recipe is as follows: * 500g Bread flour * 350g warm water * 10g salt * 50g sourdough starter

I had recently made a batch of apple butter and wanted to try making something with it. Some friends wanted to cook out so I decided why not bring some apple butter bread. The taste is close to banana or zucchini bread. Delicious, would recommend.

I’m not sure bread gets much more simple, but this, fresh out the oven with a little butter… perfect. I started with this recipe, but I have my own preferences so I’ll put my own version here.

Made scones to go with Chicken stew and had dough left over so threw this in a small tin. Very happy with how it turned out.

Getting real cute with it for my kid

Recipe. Tastes as good as it looks.

It still made some fantastic tomatoes and onion sandwiches though. (Crumb and sandwich shots in comments)

So, I made my best bread yet but I'm not sure what part of the process made it so good. I'll start with the recipe and explain the process because below it's puzzling me.

That's how I get a tight but not overly dense crumb, which allows for very thin slices that stay intact.

A picture of my date-nut loaf on a board with prosciutto, cheese, olives, preserves, and red wine.

I used the tartine basic country bread loaf recipe to throw together these Focaccia. We’re having a block party today and my intent is to slice them in half to make Caprese sandwiches with tomatoes and basil from my garden.

Then decided to make a grilled cheese sandwich,

Happy Swiss National Day! I continue my annual attempts to replicate the Gold Bürli from https://www.sternengrill.ch/

This is my first attempt at making bread other than pancakes. I just made a basic white bread for my first try. I think it came out pretty great and it's delicious toasted with butter and my homemade black raspberry jam. I can't wait to try a sourdough next.

Going to be used for pulled pork sandwiches today though.

Recipe: * 3 large eggs * 1/2 cup butter or margarine, softened  * 1/3 cup milk, warmed to 70º to 80ºF * 3 tablespoons water, warmed to 70º to 80ºF * 3⁄4 teaspoon salt * 420 grams bread flour (or 403g all purpose flour plus 17g vital wheat gluten) * 2 tablespoons granulated/caster sugar * 1 1⁄2 teaspoons instant yeast * For cinnamon swirl: 2 tablespoons granulated/caster sugar mixed with 1 tablespoon ground cinnamon

Scientists have discovered that pairing bread wheat with a special soil fungus can significantly enhance its nutritional value. This partnership leads to bigger grains rich in zinc and phosphorus—without increasing anti-nutrients that block absorption. As a result, the wheat becomes a healthier option for human diets. Researchers believe this fungal strategy could offer a natural, sustainable way to fortify global crops with essential nutrients.

Recipe. I increased it to make 8. Held up really well for burgers.

Basic recipe at: https://www.gimmesomeoven.com/no-knead-bread/

Is this even brioche at this point? Who cares.

cross-posted from: https://lemmy.world/post/31497987

Recipe. One of the best looking sandwich loaves I ever made. Finally got a good rise.

I'd been following instructions to take stand 2 and put it between 3 and 4 etc, and I could execute the steps but not understand what was happening.

I'm thinking this should be marked NSFW...

Tastes as good as it looks.

I haven't baked anything since highschool, kinda overestimated my abilities lol. Definitely a learning experience!

Instead of using a baking steel I stacked 4 steel baking sheets and filled a smaller sheet with water on the bottom. According to my iranian father, it tastes accurate and good.

This week I'm doing three different individual pizzas every night for four nights. Because the world is burning, but my oven is pretty hot too.

Crumb shot

Used this serious eats recipe, love their detailed explanations of each step.

Bottom shelf is right over the light bulb, so that one was way over proofed and deflated further when I brushed on the egg wash.

Made 2 basic white bread loaves for the first time and they came out pretty decent, despite being a tad lopsided.