The Bread Thread

Non-regional discussions Home Cooking
181

I described dough strength before the bulk proof where it will relax and be able to rip again.

I used to use my cooler and seed mat but since the mixing bowl fits into microwave, I have a cover for it so I use the microwave which I keep warm with one of those bag of rocks warmers

1 Like
182

From a HO post, some interesting bread making details/techniques:

3 Likes
183

Thanks for the link! I enjoyed the essay.

1 Like
184
185

Have you (or anyone else on the forum) had a chance to try use the full Modernist Bread books? My mom bought it from Now Serving but I don’t know how much she’s put it to work in her extensive baking

186

I have read them but not done too much baking yet out of it (more a reflection of lack of time and not quality of the books). there is a long thread on eGullet around the books and what people have baked

2 Likes
187

I have been on a quest for the perfect burger bun. While I have a very good conventional style bun, a yudane enhanced milk bread entrant - here on an Oklahoma onion burger

IMG_7673.HEIC
IMG_7673.HEIC3024×4032 2.42 MB

I have been looking for a bun that isn’t sweet and fluffy, yet doesn’t tear the roof of your mouth out like a baguette bun would do. I think I have found it, Perfect Handmade High Hydration Pizza e Mortazza Recipe - ChainBaker. It’s an Italian sandwich bread that I modified for burger buns. Great flavor and texture and held up well to the toppings. Not as photogenic, but delicious.
IMG_7683.HEIC
IMG_7683.HEIC3024×4032 2.44 MB

Highly recommend the website for excellent baking info.

4 Likes
188

Oh, gawd, 80%. Welp, I like challenges. I assume you’re kneading it pretty assertively for those 10 mins?

1 Like
189

for me these are the perfect bun and really couldn’t be easier. Martin’s potato bun style

2 Likes
190

Slap and fold - lots of scraping as well. It did firm up nicely.

1 Like
191

Continuing my quest for the perfect burger bun…getting very close. Modified this recipe for ciabatta, https://www.youtube.com/watch?v=DClZNBkbbQs.

IMG_7768.HEIC
IMG_7768.HEIC3024×4032 3.38 MB

IMG_7769.HEIC
IMG_7769.HEIC3024×4032 3.48 MB

IMG_7770.HEIC
IMG_7770.HEIC3024×4032 2.43 MB

Crust is crisp, but not enough to wound the roof of your mouth; open crumb, and flavor is great.

6 Likes
192

North African style Pita or Batbout made with whole wheat and semolina in addition to bread flour. Recipe from Taste of Maroc

IMG_1805
IMG_18054032×3024 2.74 MB

IMG_1806
IMG_18063024×4032 1.02 MB

6 Likes
193

320 bread flour, 80 whole wheat, 65 spelt, 60 rye, 200 stiff pre-ferment, 400 water.

A little luck with the golden hour picture.

IMG_2154
IMG_21544032×3024 1.66 MB

Also very happy how the Spanish Coca flatbread came out. Definitely have to work on my shaping and wish I had an Ooni or similar but minor quibbles. Recipe from Spanish baker Iban Yarza

IMG_2145
IMG_21454284×5712 5.23 MB

6 Likes