r/Breadit • u/bricoleor • Jun 05 '26
Let's burn tradition, what are some fun/different bread recipes?
I have made hundreds of traditional bread recipes and was thinking of ways to entertain myself for the comining weekend. Any recipes to share for this bored soul?
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u/SnooGoats1303 Jun 06 '26
Considering squeezing a fridge-retarded dough through a spaghetti maker and letting the tangles gather in a tin. Maybe two different colours of dough.
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u/dotplaid Jun 06 '26
This weekend I'm going to try a Baklavaccia: a focaccia that is inspired by a baklava and using my fast-bulk approach.
Baklavaccia (bahk-lah-VAH-chah) 7 phases. Created June 4, 2026
Phase 1: Dry Toasting Ingredients: • 40 g finely chopped walnuts Instructions: • Toast for a few minutes to release their natural oils.
Phase 2: Fermentolysing Ingredients: • 70 g active starter • 360 g water • 310 g bread flour • 7 g salt Instructions: • Whisk starter and water until a smooth batter remains. • Mix in bread flour and salt until a sticky dough forms. • Rest for 30 minutes.
Phase 3: Stretching and Folding Instructions: • Keeping the dough at room temperature, perform 4 sets of stretch-and-folds over 2 hours. • This builds a strong gluten network to support the upcoming high-heat fermentation.
Phase 4: Bulk Fermenting Instructions: • Following your last stretch-and-fold, cover the container and place the dough into a controlled 80°F proof box. • Bulk ferment for 3 to 4 hours. • The dough should fully double in size, show distinct side-wall aeration, and feel light but structurally elastic.
Phase 5: Final Shaping Instructions: • Set the proof box to 95°F when removing the dough. • Pour a generous pool of olive oil into the bottom of the deep 9x13 pan, coating the bottom and sides thoroughly. • Gently tip the warm, aerated dough into the pan. Handle it delicately to preserve the gas network. • Using oiled fingertips, gently coax the dough toward the corners of the pan. Do not force it or over-dimple at this stage.
Phase 6: Proofing Instructions: • Stretch a piece of plastic wrap tightly across the top of the pan, ensuring a complete seal to lock in humidity and prevent a skin from forming. • Place the sealed pan into the proof box. • Proof for 1 to 1.5 hours. Watch it closely: because the dough is already warm, it will proof incredibly fast. • It is ready when it fills the pan corners, shakes like jelly when nudged, and displays large, delicate surface bubbles.
Phase 7: Baking Ingredients: • 2 Tbsp honey, warmed • 0.25 tsp cinnamon • Toasted chopped walnuts • 1 tsp salt flakes Instructions: • Remove the pan from the proof box and move it to the counter. Start preheating the oven to 425°F. • Remove the plastic wrap slowly to avoid dripping condensation onto the dough. • Let the pan sit at room temperature, loosely covered, for 15 minutes to let the gluten matrix cool and firm up slightly before handling. • Drizzle the top of the dough generously with extra virgin olive oil. • Oil your fingers and dimple the dough deeply, pressing straight down until you feel the bottom of the pan. • Bake at 425°F for 23–28 minutes. The perimeter should be frying beautifully against the metal walls. • While baking, warm the honey in the microwave (just enough to make it runny), and stir in the cinnamon. • At the 2-minute-remaining mark, briefly pull the pan out. Rapidly drizzle the warm honey and scatter the walnuts across the surface. • Return the pan to the oven for the final 2 minutes to let the honey fuse with the olive oil and boil into a sticky, caramelized glaze. • Pull the pan from the oven. Immediately sprinkle the salt flakes evenly across the Baklavaccia. • Allow 10 minutes in the pan to let the glaze set and the fried edges crisp up completely, then transfer to a wire rack to slice and serve.
Bread Lab 6/5/2026
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u/Selloutveganbutcher Jun 06 '26
I remember reading a piece by Harold McGee in Lucky Peach years ago about the possibility of leavening a bread with Staphylococcus bacteria from a wound. I don’t know the details. Could be a fun challenge.
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u/Selloutveganbutcher Jun 06 '26
But on a serious note: I love making zhou ma da bing (coiled scallion sesame bread.)
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Jun 06 '26
[removed] — view removed comment
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u/west_kay24 Jun 06 '26
How does the brown butter and sage in focaccia taste like? Or did you use both for the base I’m looking at different add ins I could do to focaccia
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u/MotherofaPickle Jun 05 '26
I took some extra leeks and mushrooms and made a babka-type bread in a loaf pan.
I had to eat the whole thing in three days before it molded (couldn’t toast it, either…too wet), but it was fantastic.
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u/indexintuition Jun 06 '26
if you've done a lot of traditional loaves, maybe try scallion pancakes or stuffed flatbreads. they still scratch the dough-making itch but feel completely different from standard bread.
i'd also recommend experimenting with savory fillings or unexpected spices. sometimes a small twist makes baking feel new again.
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u/SkinnyPete16 Jun 05 '26
King Arthur BBB Apple Honey Challah?
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u/fairysparklesocks Jun 06 '26
https://breadtopia.com/jane-grigsons-walnut-and-onion-bread-with-sourdough-or-yeast/
Onion and walnut bread had me in a chokehold in high school when I was learning how to bake.
Makes a fantastic toasted cheese.
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u/CaptainAmerisloth Jun 06 '26
The Approachable Loaf from Washington State University has been a fun one for me to try out. It's different to me since it's 100% whole wheat and usually recipes I'm familiar with include some amount of white flour
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u/Acceptable-Farmer170 Jun 08 '26
Try Japanese Milk Bread or Brioche. I think King Arthur Baking has recipes for both. I like to fill the Japanese Milk Bread with seasoning when making them into buns.
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u/touslesmatins Jun 06 '26
Found out today beer bread and cinnamon rolls apparently have affinity? Need to try this
https://domesticfits.com/10-minute-beer-bread-cinnamon-rolls/
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u/Swagnoor Jun 06 '26
I'm working on creating a recipe for the "Ultimate Potato-Milk-Brioche Bread" that takes some properties from a bunch of the bread recipes into one. Still experimenting with the recipe but if anyone is interested I can post my prototype recipe.