Today is Fresh Bread Friday™, according to the Instagram crowd. This should not be confused with Sourdough Sunday®. Today is the day we bake fresh bread that doesn't have to be, but could be, sourdough. Me? I'm gonna grind some fresh rye berries and throw some caraway seeds in my loaf. What are you baking today /ck?
Fresh Bread Friday™
Evan Gutierrez
Other urls found in this thread:
thefreshloaf.com
twitter.com
Zachary Walker
This grind is fine.
Leo Gonzalez
150 grams of rye flour plus 250 grams of bread flour is 400 grams. For 75% hydration that means 300 grams of water. So, I'll let this fresh ground rye flour sit in 250 grams of water plus 100 grams of 100% hydration starter. ... Close enough. I'll let this hydrate for a bit in a low oven.
Lincoln Mitchell
Added 250 grams of bread flour. That fresh ground rye really soaks up the water.
Brody Gray
I made regular white bread Sunday. It came out flat but still was ok. I'll take a pic of what's left when I stop being lazy and get up
Jack Hughes
baked 3 baguettes this morning, that's it for today.
Jonathan Cooper
I'll stop by the bakery on the way home from work. They have steam ovens bakers need.
Ryder Harris
I don't have any finished product pictures but we started a Honey Whole Wheat at the bakery
Mason Fisher
Huh, took my trip off.
Logan Ramirez
I made this simple white crusty sandwhich bread today. I used some sourdough starter and active dry yeast with just a quick double rise. Pretty tasty.
Colton Martinez
NICE!
Looks good.
My caraway rye went through 5 stretch and folds and is proofing now.
Bentley Stewart
My shitty bread
Tyler Jones
It's not too bad for a white bread
Gabriel Perry
When I had a crumb like this I didn't knead my bread enough, and didn't let it rise enough before I put it into the oven.
>knead it for 3 times as long
Josiah Robinson
not letting it rise before putting it in the oven was my biggest issue when I was new to baking, I just didn't think it was important.
Jaxson Mitchell
How long to let it sit to do a no-knead recipe? I am trying my first boule but I was gonna let it sit in the fridge until Monday morning. Is that long enough?
Elijah Johnson
Kneading isn't that difficult bro, you'll be better off for learning it. No-knead is a bad crutch.
Colton Brown
My caraway rye came out pretty good. I'm looking forward to cutting it open once it cools.
Cameron Russell
6 hours should be more than enough, but the total time will depend on the exact environment of your house. it takes me less than most recipes recommend because my kitchen is pretty warm. poke an impression in the dough with a finger, it should remain mostly depressed, but have a slight springback. if the depression springs back entirely, let it raise longer, if it doesnt spring back at all, you've let it go for to long.
bread doesnt really rise in the refrigerator
Ethan Campbell
It looks like Mt Everest with all that flour on top. Calm it down.
Jayden Walker
doenst kneading more result in tighter gluten, meaning a more closed crumb?
Daniel Bailey
I normally do countertop rise but i wanted to do one of those high-hydration cold-fermented sourdough recipes I keep seeing. Check it out:
thefreshloaf.com
Caleb Fisher
No user, you've got it upside down
Wyatt Lopez
I think in very extreme cases of overdeveloped gluten but mostly no
Joseph Evans
suck it crumbfags
Dylan Nguyen
that's retarded
Levi Rodriguez
check out my perfect open crumb
Logan Reed
what's the point of this bread?
Jack Parker
its traditional Jewish bread
Carson Wilson
kek
Tyler Cruz
Calm down, it brushes off with a pastry brush. It smells and tastes like a fucking Jewish deli.
Bentley Smith
you joke, but that's actually why the baker's dozen exists. Bakers were doing this shit to people in the dark ages, and a law was put in place in england i think that mandated each loaf of bread/roll/pastry to have a certain minimum weight, violation upon pain of death. So bakers would always from then on add an extra roll etc to cover their asses
Matthew Garcia
Noice