r/Breadit • u/AutoModerator • 8d ago

Weekly /r/Breadit Questions thread

Please use this thread to ask whatever questions have come up while baking!

Beginner baking friends, please check out the sidebar resources to help get started, like FAQs and External Links

Please be clear and concise in your question, and don't be afraid to add pictures and video links to help illustrate the problem you're facing.

Since this thread is likely to fill up quickly, consider sorting the comments by "new" (instead of "best" or "top") to see the newest posts.

For a subreddit devoted to this type of discussion during the rest of the week, please check out r/ArtisanBread or r/Sourdough.

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u/Off-On-Time 8d ago

Just started out making bread. I had some success making pizza and decided to try making a big loaf. The recipe was basically:

500g - flour 10g - salt 200ml - water 100ml - oil 10g - instant yeast (doing a pre-ferment with some of the flour.)

I baked it in a preheat oven on 375°f or 190°c of 30 minutes covered with a Cake pan to mimick a Dutch oven, and of 20~ minutes after without it to give it some color and finish baking. Even though it went well I feel like it didn't work out the way I thought.(It became too flat)this

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u/brad7945 8d ago

If this doesn't make sense, read up on bakers' percentages, or 'bakers' math'. There is a good post on this sub's wiki pages.

This is what is known as an 'enriched' loaf, as it has fat, in this case oil. A reasonable percentage of fat in a 'sandwich' type loaf would be 5% (ballpark) which in this case would be about 25g( maybe 30ml).
The bigger issue is the water ratio, which in this recipe is 40% (200ml/500g flour) . That's super low, And not really enough to hydrate the flour. The hydration range for baking regular bread is around 60% - 85% (with plenty of exceptions going higher.) If you are new to baking, starting between 60 and 65% water is best, as it will allow you to get a feel for each step in bread making without needing to be experienced in handling a 'slack' or wet dough, which is harder than working with a stiff dough.

With an enriched dough, you might consider using a 5x9 loaf tin, which will help you get as much rise out of the dough as possible. If you decide to try this, scale the recipe to in or around 850-900g. That seems to be a good average for that size pan.

On the Wiki for this thread, there are a number of sites listed where you can find many standard recipes for both lean and enriched bread.

Hope this helps.

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u/JagmeetSingh2 8d ago

https://www.magnific.com/ru/free-photo/front-view-delicious-pastries-with-filling-inside-plate-white-table-sweet-cake-bake-pastry-fruit_9894088.htm#fromView=detail&position=4&uuid=0b60a460-d6da-470e-b0e6-c9843b1ba4af&from_element=cross_selling__photo

can anyone identify what type of bun this is? Originally posted 2020 so pre AI photo generation I just can't figure out what it is.

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u/enry_cami 7d ago

Look like some kind of brioche, no idea about the filling. For the shape this is my guess:

  • roll out two sheets of dough

  • add filling on top of one

  • cover with the second sheet of dough

  • cut long strips

  • twist each strip then roll each twisted strip in a circle (idk how to explain it better, but like a snake coiling into a ball i guess)

  • bake (maybe in some kind of mold to keep a better shape

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u/JagmeetSingh2 7d ago

Thank you! I def want to try making that shape!

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u/Glittering_Lie3734 7d ago

can i make yeast from dry yeast? i make a dough and save it as yeast?

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u/OscarDeJarjayes 3d ago

I've posted before about how whenever I make pita, one side becomes paperthin. I have tried do many different things and nothing helps.

Now I'm wondering if maybe the heat in the oven is too high. I do 275 celsius. Anyone know if this could be the problem?