My latest bread:




Lightsarefallin had a thread about bread baking but can't find it any more. Any other bakers here? I'm still working on my ratios - this one was part whole wheat flour, part plain flour, and I tossed in a few seeds too.

My favorite bread so far is one that is pure plain flour, salt, yeast, water (around 70% hydration) and I cut up a bunch of olives in the dough too, long ferment on the counter (18 hours) then in the fridge for a day or so.

Anyone else baking bread?

UPDATE:

Latest olive bread:

I love bread...maybe too much LOL...

LOL. Yeah this is one thing my wife asks me to do as a treat at home. The loaf is bigger than it looks, and lasts us a few days.

With the remainder, we dry out the pieces in chunks, and then make serviettenknödel (bread dumplings) and pan fry those in slices. Each loaf we bake can go quite a long (and tasty) way!

That looks real good m8.

The closest thing I can make to bread is pizza crust. Anything else comes out looking and tasting like a solid brick turd.

Feels bad men.

Thanks! It's a process, and when I first started making these they'd come out quite flat - I sucked at shaping the dough.

If you're interested I can post the basic recipe here. I think there are a few Miscers interested in bread baking.

I love making homemade bread. Usually stick to basic artisan breads, but recently I started making a yeast free molasses bread. Came out pretty good.

Yea, that'd be great, thanks.

Maybe I could attempt to make it for Easter family lunch. If I fail at least the house will smell good lmao

hnnng woood

I tried baking bread once. It came out pretty fuked up. I don't bake. I just eat.

Will post it in a bit.

It is flour, yeast, salt, water, and then I bake it in a ripping hot dutch oven. Very accessible!

And yeah I made a carrot version for my mom once when I visited and she ate the whole loaf in an afternoon with butter lol.

It's a pretty easy recipe (posted below) and I bet your dad would enjoy it too. It's cheap and easy and just requires a lot of unattended time.That sounds fantastic, and thanks for the kind words too. There is a baking crew on this forum, and bread - it fills the whole house with such a great smell.

RECIPE:

Ingredients/Directions:

In a large mixing bowl, stir together 400g of bread flour (higher protein is better), 1 g of instant yeast and 8g of salt. When combined, add 300g of water (almost a 75% hydration) and mix it with a fork (or your hand) until you have a shaggy, sticky dough.

Keep in mind it may seem dry at first - do NOT add more water. Just mix it thoroughly, and then cover the bowl (I use a cover from one of my pots, it fits perfectly, but you can use plastic wrap, a plate, whatever). Leave it covered in a room temperature spot for about 18 hours. What I do is make the dough say at 4pm, and leave it until around 9am the next day.

This part is optional but you can then leave this in the fridge for a day or two and the flavor will develop further. I have left some up to 4 days in the fridge, 3 days is the sweet spot. Sometimes I have multiple loaves on rotation.

When you're going to bake:

Flour your work surface, and turn the dough out onto it. Use lightly floured hands to to 'pull edges of the dough towards the center', tucking the edges in, and working around in a circle. Do this a few times to make it a nice tight ball (underneath) and then what I do is turn it over onto a piece of parchment paper in a smaller bowl, and cover that for about 2 hours.

About a half hour before that second rise is done, preheat your Dutch oven at 450F in the oven - with the oven rack on the lower third of the oven.

When the second rise is done, you can make a few slashes in the top of the dough. Then take the pot from the oven and uncover it, then uncover your dough and transfer it (with the paper) into the pot, cover it quickly and place back in the oven for 30 minutes.

After 30 minutes, uncover the pot and keep in the oven until you get a nice brown crust, usually around 20 minutes for me.

Once done, take it out and put on a cooling rack - I don't cut it for at least an hour.

Then, enjoy.

Swiggitty swooty I’m coming for that booty, I mean bread.

Every Sunday I do sourdough pancakes and then use the leftover batter to make bread:



Love it slathered in butter and honey:

There's something so basic, but so rewarding about fresh baked bread srs. I baked an olive loaf a few months ago and took it to the office and put it in our kitchen with a side of herbed butter. Toasted up some slices and it was this weird 'team building' moment where we sat eating olive bread and laughing about simple pleasures srs.

Sometimes I wish I lived in the south somewhere, like Georgia, and did barbeques and had a huge smoker in the backyard and invited the neighborhood to come by - on me. Feast and chill together, no bullchit.

Aldlerian larping on his alt pretending to have a wife LOL

lol @ this incel (srs)

Nice - does it bake out as a 'pancake loaf'? I haven't made sourdough pancakes before, normally go for 'buttermilk' pancakes. Copious amounts of butter, and some real maple syrup too

Loaf in the OP is done. Will probably do the olive version this weekend.

Any other inspired bakers?

My mom sent me her bread maker that she no longer uses. I baked the recipe in the link, but added a little more water and cinnamon. Comes out hnnnnggggg everytime. Imagine the smell.

https://www.thespruceeats.com/bread-...-recipe-304382

I've been going down the homemade pizza rabbit hole lately, and getting a proper neopolitan style pizza dough at home is hard af.

I bake fresh bread 3-4 times a week for myself

Looks delish op

Hnnngh cinnamon raisin bread - my parents used to bake that when I was a kid. A few slices toasted with butter was such a treat for breakfast

Got really into it a while ago. Cultured my own wild yeast sourdough. Then one day I just stopped. Then I started keto.

Would love to make sandwich bread for my kids. I made a PB & Honey the other day and even the expensive commercial bread is trash.

I don't do proper Neapolitan at home - have done tray pizzas, or cast iron. Luckily (NYC) I have an incredible place that does Neapolitan style a few blocks away from me. From the same guy (Jim Lahey) I posted the no-knead bread above, I do a no-knead pizza dough as well. He has this gruyere and zucchini pizza that is phenomenal.Nice! Any specialty breads?

Das it.


I live in Louisiana, smoke meats regularly, bbq regularly, boil crawfish regularly and have people over to eat regularly. I feel you. I make wine too.

Sounds like an ideal life, srs. "Breaking bread" with friends is just hnnngh, good for the soul.


I updated the OP with my latest olive bread. The recipe ITT is changed for this bread, and there are 300g of olives in it srs. That with some ricotta and good olive oil just hnnnngh.

Missed the question. I had to look up pancake loaf. From what I could see, it looks like those are a quick bread. Mine isn't a quick bread, I just use the batter as a kind of sourdough start. I mix in eggs, salt, sugar, flour, and water with the batter then let it sit for a few hours while it bubbles. Then I add flour and knead it into dough. I used to just cook it French bread style in a long loaf on a cookie sheet, but I've started cooking it in bread pans the last several years. I usually let the raise around 3 or 4 hours before I cook it.

Both your loaves look awesome. Would definitely eat.

Thanks, yeah. When Red was here she used to run a pie baking thread. I'm hoping this can become something like that too.

Bakers, unite! I'll be bumping this thread with loaves/comments.

Is this some kinda roll bread?

Look good. Good Job. I love garlic bread. more garlic the better lol

I love bread in general, all kinds. I've thought about making it myself off and on. What machine do you use?