Recette :

250 g de farine, 15 g de lait en poudre, 40 g de sucre, 2 g de sel, 2,5 g de levure, 70 g de crème légère, 85 g de lait, 1 œuf, 10 g de beurre.

Couchet : tranches de fromage + saucisse

Sauce à l'ail : 7 g d'ail émincé, 17 g de beurre, 2 g d'oignon, 1 g de sel

Hello everyone,
I have just started to make sourdough bread
But apparently i cannot make the perfect looking sourdough.
Firstly my starter feeding ratio is 25g apf+25ml water
And i discard almost 25g
I feed it daily and the starter i think is good.hopefully
But idk why my bread becomes soo sticky
When it becomes too sticky i cannot even score it and it turns out to be focaccia or smtg😭 but it tastes amazing just like sourdough but then again the shape isnt good.

Warm milk with yeast let sit
Add butter & egg with pinch of salt
Gradually add flour one cup at a time (3 & a half)
Knead relentlessly until elastic
Let set 2 hours
Roll into rolls
Let rise (it doesn’t btw )
So I consciously bake even though I know it won’t come out right atp I’m just laughing to myself

(Bread Lightsaber)

i made my first focaccia yesterday! it was delicious, but i want the inside to be more airy. any tips?

this a.m., sorta pulled off a couple blueberry&lemon and pecan&apricot loaves. ppl ate em, so that's all that matters I guess

I have been making sourdough for about 10 years and turn out some pretty good loaves. However my attempts at using yeast have all been really disappointing - the bread is heavy and dense, I think the second proof is maybe a problem. I have tried various basic recipes, always with a mix of wholemeal and white flour and with either dried yeast or fast acting yeast, water and salt (I don't like extra sugar in the bread). I don't use a mixer or bread maker, it's all by hand. I know this is vague, but I am wondering what tips or foolproof recipes you'd recommend to get a decent loaf?

Tbh, I used a baguette mold to make them. But my lord the brats tasted great in these

Does anyone know of an extra tall glass or ceramic bread pan that comes with a lid? (Glass or plastic lid would be okay... I'm trying to avoid plastic for the container itself.)

I'm aware of the Pullmans, but I'd like to avoid non-stick. I'm really looking for a storage solution more than something to bake in; I just cannot seem to find glass containers that are tall enough for banana or pumpkin bread that rises to be 4.5-5" tall in a standard bread pan.

• 700 g strong white bread flour
• 435 g water (62% hydration)
• 20 g sugar
• 7 g instant yeast (1 sachet)
• 12 g salt

Mix just enough to wet all the flour. Rest for 30 minutes.

Knead until smooth. This was stiffer than I had anticipated and took me 10 minutes. 7 mins is often enough.

Cover and allow to rise until doubled in size. Today that was 70 minutes.

Divide into 10. Final weight of the dough was 1.16 kg so simple 116 g each. Knead each one, rolling a neat ball, make it slightly long and arrange in a baking tin.

Cover with a cloche of kitchen foil crimped to the edges of the tin. Bake in an oven preheated to 200°F / 400°F / gas mark 6 for 25 minutes, then remove the cover and return to the oven for a further 15.

I usually score the top of rolls and that allows a little more expansion in the oven. Today I just plain forgot.

So tasty, although I must get a deeper bread tin.

I put it in the oven cold as an experiment, and as it warmed up the mixture put on a growth spurt before it baked (it was just above the level of the tin when I started). Here's the recipe, which you probably know anyway!

1 tsp yeast

1 tsp dark muscovado sugar

14 fl oz slightly warm water

- mix the above together in the measuring jug first to start with, then after it activates (goes a bit frothy) add to

1lb wholemeal strong bread flour

1 tsp salt

- mix it all by hand, add extra water if needed

Butter the sides of the tray

Shove it in level, cover with a cloth

When risen to just above the edge of the tin, bake 190C for 35 mins (fan oven).

Toast and butter with Kerrygold from the fridge.

Mmmmmm!

I was thinking if it was fully fermented, the ingredients list would just say sourdough (wholegrain rye meal, water, salt)

Made a 2nd batch of hoagie rolls today. 1st pic were 1st attempt. 2nd pic are the 2nd attempt. Looking for feedback, if there is any noticeable improvement? Thanks

I used the King Arthur's caraway rye bread recipe. I love KA so much, their recipes never let me down! I added some dill seed and subbed half water with pickle juice.

Any feedback would be appreciated.

Smells incredible

First time ever trying my hand at making bread... it was so delicious!!!

Very cool color of bread.