I wonder if you could dissolve Skittles of a particular color and use it as an ingredient Think about it, it provides a fruity flavor, sugar, and some water, too. Green ones had a delightful berry flavor

>>901 No wait, I got it. I'll use yellow ones and make the shittiest lemon poppy bread ever

Made another batch of kletzenbrot (which doesn't actually contain any kletzen, aka pears). Thought I'd share it in case any of you niggers are interested. This one used homemade dried apple slices, dates, raisins, and cranberries, along with almond slivers, pecans, and pumpkin seeds. >>898 >apparently some recipes do fermentation (this is water and flour and yeast and sugar?) and then add the salt Yep, this is the so-called autolyse stage. There are some autolyses which do not include the yeast either and add it in with the salt, but it depends on the recipe. >it seems like it would be difficult to mix it in evenly, or am I misunderstanding something? It's a bit difficult to knead in the salt, but it can be done. I had mentioned previously how you will notice your bread stiffens up considerably when you add the salt, but you work at it for five, ten minutes and the salt is added. I include a photo explaining autolyse and the link goes into depth of why it is done (generally, reduce mixing time, increase extensibility, and potentially increased flavour). >But then what about this punch down stage? It seems to call for more oil and kneading In the punch-down stage, you do need to knead the bread somewhat because you're trying to redistribute the yeast, but it's not something you usually need to be heavy-handed in. Actually, I thought the pale bread was maybe because you used soy sauce which has increased sugar. I know honey can darken your loaf considerably in the oven, so I imagine sugar is similar. It could also be that your fermentation is too long and all the sugars are spent. Maybe reduce that one tablespoon of yeast. >>902 Do it. I want to see what happens with this abomination.

>>907 I have some errands to do over the next few days, but I'll try it within a week. Most recipes I can find for lemon poppyseed use like 3 eggs and milk, so it sounds like it's more of a cake than a bread. I'm picturing something light and doughy. I mean, it seems like cheating to just take my simple recipe and add lemon flavor to it

>>910 Yeah, looking myself, it seems like all of them are calling for eggs, milk, and butter. So you'll have an enriched bread, so to speak. You could try replacing some milk with the skittle juice... But maybe it'd be better to try it out with your simple recipe so no harm done.

Cinnamon buns made with pumpkin puree, part of a nutritious breakfast.

Did two more batches for another side-by-side. This is the same recipe I've been using, but with baking powder in place of the yeast (I'm lazy). The left is bread that mixed, shaped and immediately popped into the oven. The right is bread that was mixed, formed into a ball, rested with a damp cloth for 20 minutes, repeated twice, then shaped and popped into the oven. The crumble is a little better, but the outer texture is significantly different. I think they were both slightly undercooked - I was impatient, and they're not so crunchy or golden brown.

>>955 Def. undercooked but 2nd batch looks better imo.

>>892 Yeah, that's pretty crazy and goes against all I learned. Be aware there's alot of odd recipes out there though. I didn't read though all the post but maybe they are doing something to retard the yeast growth.

Better batch with rested and punched yeast and effort. Also baked at 375 for 20 minutes instead of 350 for 25

>>955 Interesting to see that baking powder worked. I mean, I guess that's the point of baking powder. But >>967 definitely looks the best out of all three.

Did another round where I swapped the oil with melted butter. No change to the texture really, just a buttery taste instead of olive oil.

Does bleached vs unbleached AP flour make a difference? I can't remember if I asked this before. I feel like unbleached is "better" because its less processed. Both are enriched. If I go with bleached, I can get a 20kg bag for like $6. Otherwise, 2.5 kg bags are like $4

>>975 They run a tiny amount (something like 0.5mg/cwt) of benzoyl peroxide in at the end of milling. It breaks down and releases monatomic oxygen (which accomplishes the bleaching action) and some benzol (which evaporates pretty rapidly). By the time you buy it, there's no trace of the benzoyl peroxide left.

>>975 See >>828. I actually recently used unbleached flour to make pasta and compared it with bleached and tasted absolutely no difference. That's not bread, but doubt I'd notice a difference when it came to bread. Otherwise, what >>976 said.

>Do a round of bread >Hmm this time I'll top it with ... a light sprinkle of salt! >Was actually a moderate amount of coarse sea salt >Literally all you taste is salt, it's shit >Unless... >Realize the bread is crunchy and tastes salty, the only thing it's missing is vinegar >Cut it in half, spray that shit all over the inside >Essentially have baked salt and vinegar chips, but in the shape of a loaf of bread I'm not sure whether I am smart or stupid

Is Yorkshire Pudding a type of bread? Anyways, I made some, just a basic egg, milk, flour recipe. It tastes incredibly buttery and otherwise bland. Might add a little salt and use lard instead of butter next time. Ideally I'd have some gravy to compliment it

>>990 >Is Yorkshire Pudding a type of bread? All Most British puddings are bread. Reminds me, I made some for Christmas but never posted my holiday dinners. Made mine with rendered beef fat, and I enjoyed it. If it tastes bland, maybe you needed more salt? It's not really meant to taste like much more than fluffy bread, though. It's got a nice texture. Maybe put some kind of topping on it if you don't like it.

>>989 Doesn't sound too bad! I'd've gone with one half olive oil too.

>>990 Oh yeah so the reason I made Yorkshire Puddings is because I wanted to make some tea biscuits, but I couldn't remember the name, so I went with a recipe I could remember the name of. I'm a moron

>>967 I've been finding that if I make my dough, let it ferment in the fridge overnight (eg, 12-18 hours), then bake it at 300F for 30m (instead of 350F for 20-25m), it turns out with a much better outer texture, with a nice soft crunch on the outside. Doing it on parchment paper seems to diffuse the bottom heat somewhat, so it doesn't crisp faster than the top or sides. I also let it sit out for most of the day before eating it. It was very pleasant.

How many times will a yeast dough rise? I mixed it all up, let it sit there for 40 minutes, punched it down gently, then put it in the fridge. It exploded out of the plastic I put it in twice. I know a covered bowl is probably best, but it seems like it'll just keep rising.

>>1068 Depends on how you made it. If you made it with a proper sponge it can keep rising for a day or more.

>>1068 It depends on how much food you gave the yeast. As the yeast eats, it will give off gas. When the yeast is cold, it will burn slower, if warm, faster. When you smell alcohol, it has mostly consumed the food. When the food is gone, the yeast won't rise anymore and die off. Make a sourdough starter if you want to see how yeast works/lives.

This is a recipe that BWB used for calzones / pizza dough: >360 ml water >1 tsp yeast >1/2 tsp sugar >600g bread flour >1 tsp salt I don't have a scale and from what I could tell, that's about 4.5 cups of flour, so I ended up halving the recipe across the board (bringing it more in line with my other bread recipes). I'm also halving it; one to proof at room temperature for 2 hours and one to cold ferment for a few days, since apparently that makes a difference. I don't have a stand mixer either, so I kneaded it by hand for 5 minutes. Even with a sifter and working it (like actually squeezing and pressing it hard), it still ended up looking sort of unworked; not like chunky, but I could see the texture wasn't even. All the shows I watch have this beautiful pliant dough that's completely uniform so I'm not sure where I'm fucking up.

And again...even in the hot summer.

>>1263 That bread looks fucking dope.

>>1263 Looks amazing. What's your recipe?

>>1263 How do you get the cross cut in the top so smoothly?

>>1266 Not him, but you can get a nice, clean cut with a shaving razor

>>1265 125g sourdough starter 195g warm water 8g ksalt 25g rye or dark rye flour 300g bread flour Is what I'm using now. Mix everything in a bowl. Do 4 sets of stretch and folds spaced out at 30 minute intervals. Bulk ferment should take 2 hours. Cover while resting. Tension pull, bench rest for 10 minutes, final shape/tension pull. Place up-side-down in rice flour dusted proofing basket. Cover. Let rise until doubled and puffy. Time varies, depending on temperature of the room, but 4-6 hours is a good guess. Preheat oven 450F in final hour before dough is done proofing with dutch oven inside. Lay down partchment paper, dust with semolina flour, and turn dough out onto paper. Brush off extra flour. Score the dough. Place in dutch oven and then into the oven at 450F, top on, for 30 minutes. Remove top. Finish with top off, about 20-25 minutes or until golden brown. Remove to wire rack to cool. >>1266 My cleaver, same one you see on all my pics. It's part high carbon and part stainless.

I want to get a bread machine for my mom for Christmas but I don't know anything about them. Which are good ones? Are the more expensive ones actually worth it?

>>1330 Consumer Reports is usually a good place to look. You could also try various bread-making forums. I'm not a fan of them myself so have no personal experience.

Sourdough with rosemary. I've made EVOO dips with rosemary, so I thought I'd try and put the rosemary right in the dough.

I remember having this as a kid. Now, when I go to look for a recipe I find none. All the ones I found were for English appetizers, the small finger-food ones. This one is more like a calzone. 1 package of supposedly-hot sausage about 265g pizza dough such as: https://www.foodnetwork.com/recipes/bobby-flay/pizza-dough-recipe-1921714 pepper jack cheese cumin tumeric ksalt black pepper coconut oil or other quality oil corn meal or semolina Fry the sausage in the oil on the stove top, breaking it up into small pieces. Stir in the spices to your liking. I used about 1/4 tea for each. Let cool. Pre-heat oven at 450F with baking stone. Roll out the dough into a rectangle. Spread the cooked sausage all around the dough, leaving a small edge. Top with shredded cheese. Roll all of it into a log, folding the ends inward like in the picture. Corn meal (or semolina) the stone so the roll doesn't stick. Transfer the roll to the stone using a pizza peal. Egg wash the top of the roll. Cut slits in the top to allow steam to escape. Bake until golden brown as in the picture. Remove to wire rack to cool. You could probably use a baking pan instead if you don't have a stone.

>>1388 >This one is more like a calzone. The word you're looking for is "stromboli". That'll get you results for this type of dish, aside from the particular fillings. I normally use the same thinly-sliced salami I do for a pizza, but it's been good when I've tried it with sausage too.