Lmst

Perspectives and a very good loaf 🤔🥖 swipe to bake it and cut into it ➡️

We made this rye sourdough with caraway seeds and the little ones asked for a smiling face, they also made me make a nose for it. Once baked, it grew well but the eyes sort of became all one line and I looked disappointed. The little ones looked at it and said "no, nonno, it just has more space to see the world" ❤️ One of them hugged me, "you see, when you watch well, you see more".

Whatever this might mean to you, it had a refreshing impact on my processing of current affairs.

Here the loaf is made with 40% 00 flour, 50% rye flour, 2 tbsp caraway seeds, 1 tsp salt, 80% hydration. The flours had a 3 hours autolysis before being mixed with the starter. 45 minutes at 450% covered for half of the time.

Love to all 🖖🧡

#ryesourdough #sourdoughlover #homemadesourdough #breadoftheday #bakewithkids #kidsperspective #whennonnoeats #carawayseeds #ryebread #sourdoughlove #sourdoughlovers #homemadesourdoughbread #eatbread #breadcrumb #homebakedbread #rusticbread #ilovebread #lovewhatyoubake #yummybread #deliciousbread #homebakedwithlove #newmexicobakes #lascrucesbakes

Have a nice day :)

#sweetrolls #homebaking #homemadebreadrolls #withplumjam #plumjam #breakfastroll #homebakedrolls #ibakemyowncakes #homebakedbread #breakfastbun #breakfastbuns #domowewypieki #drożdżówkizdżemem #drożdżówkizpowidłami #drożdżówka #domowebułeczki

Another day, another couple of breads (one to give away.)

Ingredients:
500gr strong white bread flour
225gr water
12gr fresh yeast
10gr salt
200gr boiled & cubed sweet potato
55gr rehydrated & cut up dried mushrooms

Pics:
1) After kneading
2) After the first hour of rest
3) After the shaping, scoring and proofing
5) After 35 minutes of baking at 200°C/392°F.

#BakeWithJack
#JackSturgess
#SweetPotatoes
#DriedMushrooms
#Bread
#HomeBakedBread
#HomeMadeBread

Closeup from above of the dough straight after kneading. A tricky process, since first the potato breaks down and makes the dough sticky. Which is when you need to keep calm and keep kneading.

Closeup from above of the dough after an hour of rest. It has doubled in size and has a nice feelto it; the bits of mushroom beneath the 'skin' look pretty.

Closeup of the bread after an hour of proofing. This time the breads were scored before proofing, in a leaf pattern. This leads to broader cuts.

Closeup from above straight after the breads came out of the oven. The crust is a reddish bronze (the sweet potatoes doing their thing) with a pattern of white stripes from the dusting of flour. These breads are really pretty.

Today, I decided to bake more #baguettes, but this time filled with #rum-soaked fruit*.

Ingredients
500gr 00 flour
320gr water
15gr fresh yeast
10gr salt
100gr rum-soaked fruit

As with the sautéd onion filling, I added the fruit at the very start of the process, right after adding the flour & salt to the bowl with the water & yeast solution.

#HomeBakedBread
#Fruit

*I always have a big jar with rum & fruit on one of my dried herbs & spices shelves.

Closeup from above of four freshly baked baguettes, resting on my biggest square cooling rack. Some of the fruit has popped through the crust but because they were rum-soaked they're not burnt. I dusted the too of the dough with flour before scoring each of the breads four times in the length, and so the baked bread is dark golden with white streaks/ridges. Which looks really nice. Since the top of my outside table is made of glass, in the pic the bread seems to rest on a blue summer sky with a few whiffs of clouds.

Having quite a big of trouble keeping pace with the #homebakedbread demands of our little household! I need a work area that's bigger than 1 sq.metre!

After a few rounds of less-than-great sourdough bread baking, I retreated to my comfort zone: #Baguettes.

(The cheese is a Dutch Very Old Cheese my sister sends me from Holland, once or twice a year, sealed and in 5-kilo packages. I'm nearing the end of this batch.)

Ingredients:
350gr water
500gr strong bread flour
12gr fresh yeast
10gr salt
(Some dried flower leaves)

Full recipe + video:
https://www.bakewithjack.co.uk/blog-1/2021/2/01/easy-baguettes

#BakeWithJack
#HomebakedBread
#Bread

Four medium sized baguettes, fresh from the oven, sitting on my biggest, square cooling rack. They look rustic: brown with streaks of white (from the flour.)

A bit of baguette I hold up in my hand; an extreme closeup, which makes it possible to inspect the crumb, which is airy and just about as good as I can make it. traditionally you use white bread flour (type 00) for baguettes but I prefer a darker flour.

Same bit of bread but now covered with a slice of old cheese; it's nicely yellowed, with a strong taste, without being sharp or too salty. My favourite hard cheese.

Probably the prettiest sourdough bread I ever baked. It's for giving away, so I won't be able to check the crumb but it looks all right, and it had a proper oven rise, which is a sign of a happy dough.

I baked it, as usual, in my oven bread pan; 20 minutes with the lid on (and an ice-cube thrown in for steaming purposes) and 25 minutes without the lid.

#Sourdough
#ChallengerBreadPan
#HomeBaked
#HomeBakedBread
#MakeYourOwnBread
#Bread

Today's sourdough loaf, still hot from the oven, on its cooling rack, seen from above. It has a gorgeous dark colour and the scoring went all right, this time.

Another shot from above, but with the bread turned 180°. I made two long and deep 'half moon' cuts and two 'ears' (ridges) grew quite well from that. It's a very nice looking bread. Oh, and I made a round loaf. Normally I go for oblong sourdough breads.

The same bread seen from the side: the ear stands high and proud. This went really well, fir once.

Same bread (still on the cooling rack) seen from the other side; here the shallow cuts I also made bloomed up in a leaflike pattern. Again, it is a pretty bread.

Today I baked a 'pain de campagne' and I decided to make a soup to go with that; a riff on the traditional French onion soup.

Bread ingredients:
400gr strong bread flour
100gr rye flour
10gr salt
20gr fresh yeast
50gr butter*
Chopped leaves of a large bunch of fresh oregano (though I used sage, from the freezer)

*A #PaulHollywood recipe; he uses a lot of butter in his breads. This is a nice bread but I prefer the #RichardBertinet version.

#PainDeCampagne
#OnionSoup
#HomeBakedBread

Extreme closeup of the top of the bread. It's big. It just about fits on my big round cooling rack. I cut a square in the top of thr round bread, so it now has a white (floury) square in the middle, with golden brown bread surrounding that. I also cut a shallow leaf pattern within tge square but that doesn't show much. Too shallow cuts, I guess.

The bread seen from the side. A very good oven rise but unintentional cracks in the side. I baked this the first 15 minutes in a closed oven pan, with two small ice-cubes thrown in for steam. I should have stuck to one cube. I think the steam weakened the dough a bit too much.

Closeup from above of the onion soup. I had preprepared carrot in the freezer, and I used some of that, with frozen peas, for colour. The soup is very dark-coloured. That's partly the sautéd onion but also the red miso paste I added to the stock. There are also two slices of bread in the pic. The bread may not have turned out great visually but it tasted very nice.

A fairly busy day in the kitchen:

- The second day of sourdough bread baking, so a lot of waiting and a little bit of work
- I soaked and then wrung out dried chillies, that will become a fermented hot sauce
- I made salted caramel; a present for friends here.

#Sourdough
#HotSauce
#SaltedCaramel
#HomeBakedBread
#FermentedFood

Closeup of the sourdough dough at the end of the second day of prep; it's sitting in its banneton basket, with a lining that started life of a surgical hair net.

Extremecloseup of the half liter pot I hold up, in my hand. It's filled with rehydrated dried chillies and brine. The fermentation starts now...

All the ingredients of the salted caramel I made in individual bowls: sugar, hazelnuts, double cream, water,butter, cocoa powder and smoked salt flakes.

Closeup of a spoon filled with still warm salted caramel. I'm tilting the spoon a bit, so the pieces of nut are fully in the picture; also caught by the camera: a drop of caramel almost ready to escape the spoon; the brown 'icicle' is still connected to the spoon here in this moment.

A loooong day - but it's done now, and I'm in bed, reading, while the cat is hammocking.

Much, much earlier in the day, I baked another sourdough bread; a bit of an experiment, since I'd added all kinds of spices to the dough.

The oven rise was near perfect, and the crumb was very nice too, though more compact than usual, thanks to those spices, I'm sure.

It tasted really well - especially with the basil pesto I had made last week.

#Sourdough
#HomeBakedBread
#BasilPesto
#Pesto

The bread, straight from the oven, on its cooling rack. From above the leaf shape cuts are very pronounced.

The bread from the side. A good high oven rise.

Pic taken from the side, another angle; here the proudly standing ear is in full view. The ear is the bit above the deepest score, that 'explodes' upwards when the bread enters the oven.

One piece of bread held up in my hand, with two bites taken out of it. The first is always of the bread itself, to test the pure taste. The second, even greedier bite told me that the bread went perfectly with the basil pesto topping.

More fun with focaccias; a no-knead recipe by Jack Sturgess*: https://www.bakewithjack.co.uk/blog-1/2022/5/19/no-knead-focaccia
I baked mine a few minutes longer, because I like them slightly darker than standard but if you follow the recipe they will end up with a light bronze hue.

*JS is not to blame for my slightly over the top toppings though. (Description of toppings in alt text.)

(If you like the post, please boost/reblog.)

#Focaccia
#BakeWithJack
#HomeBakedBread

Closeup, from above, of four medium size focaccia breads, on my biggest cooling rack. Two have a rosemary, pink peppercorn and bacon topping; the other two are topped with tomato, minced garlic and a finely chopped mushrooms. All four got a final sprinkle of olive oil, and a dusting of smoked salt flakes before they went into the oven.

Another day, another Richard Bertinet recipe, for a prune & cardamom bread.
Again, I used my new oven bread pan, to see how that would go. It was a tight fit but all went well.

Pro tip (learned from Monsieur Bertinet):
If you bake on a regular basis, always have a big jar with rum and dried fruit in it on a shelf. Just top it up regularly and you will never again have these irritating delays when a recipe asks for pre-soaked fruit.

(Recipe in the comments.)

#RichardBertinet
#HomeBakedBread

Closeup of the two breads sitting very snug in the bread pan; this is after 15 minutes of baking with the lid on

The two baked breads, still in the pan. I always put a bit of baking paper on the bottom of the pan, to avoid spillage messes, or stuck dough. This paper still looks moderately pristine after four or five bakes. It should be good for four or five more.

The two breads side by side on a cooling rack. The medium square rack; I have quite a few of these, by now.

The two breads, still on their rack, seen from the side. I made an elaborate score this time: one long, half circle cut and then small curs in a leaf pattern next to the big cut. It's a very pleasing effect.

I baked a bread earlier today* and it's gorgeous; I'd forgotten to mention it in my last post but I'd added dried red pepper corns to the dough, which combined really well with the honey & lavender I'd also added.

I also made a basil 'pesto' this morning; no specific recipe: I blitzed basil leaves, olive oil, sunflower seeds, old cheese, dried red peppers and salt.
It went really well with the bread.

Tastebud Heaven.

*https://mstdn.social/@Jantar/110044501716582113

#Pesto
#HomeBakedBread

Very close closeup of a slice of bread that I'm holding up. The crumb is nicely airy and the crust is beautifully coloured. As always I've taken a bite out of it, to see how it tastes with nothing on it. This one tastes wonderful.

Same kind of closeup but now I put some basil pesto on that earlier slice. Another bite was taken out of the slice, to test the pesto. It's a brilliant combination.

More bread baking, and this is one of my all-time favourites: Richard Bertinet's lavender & honey wholemeal bread - but this time I baked it in my new oven bread pan, and that made a real difference. This bread has never looked so good.
I baked it 15 minutes with the lid on, and then 20 without.

Ingredients & instructions in the comment section.

(If you like this post, please boost/reblog.)

#RichardBertinet
#HoneyLavenderBread
#ChallengerBreadPan
#HomeBakedBread

Closeup, from above, of the bread after 15 minutes of baking with the lid on (and an ice-cube thriwn in before I closed the lid.) the dough has hardly coloured but it has risen well.

Same camera position: this is after 20 more minutes of baking with the lid off. The bread is now a dark brown (with white patches where the flour clung to it.)

Another pic of the bread, now on a round cooling wrack. Behind the bread is an open book, 'Dough', by Richard Bertinet. There's a photo of his version of the bread. I had to shape mine differently in order to fit the dough in my pan. RB made a score in the form of a double cross. I went for one long slash over the length of the bread, plus a leaf pattern paralel to that slash.

Closeup of the bread, still on its rack, from the side. This shows that the bread has risen well. It also shows of part of that leaf pattern nicely.

Focaccia day, and I decided to make four small ones instead of one big slab:

- two with fresh rosemary & thyme, microplaned garlic, dried red peppers and salt, with more olive oil sprinkled over the breads after they came out of the oven
- two with various dried fruits & lemon peel, and honey poured over it straight after the breads were done.

I have already given one pair away - and tasted the other two; very nice indeed.

(If you like the post, please boost.)

#Focaccia
#HomeBakedBread

Four small focaccias, fresh from the oven on my largest cooling rack. They are all a beautiful golden brown - and because all the toppings had been put in olive oil for an hour, none of the toppings burnt.

Closeup of a small wedge of the savoury pie, with one bite taken out of it. The topping stayed stuck to the bread and the crumb is perfectly airy. These are easy breads to bake but it's still very satisfactory when everything goes well.

Another small wedge of focaccia, another big bite. It's nice to have quite a lot of dried fruit to play with, since it is always fun if the bread toppings (or fillings) are many-coloured, like this one is.

It's been a few days but here we are again. I still have enough bread in the freezer but I just wanted to bake some more. I find everything about the process very pleasing.

So, here are four more no-knead baguettes, from a Jack Sturgess recipe: https://static1.squarespace.com/static/586347ea37c581f15db91d34/t/60214d6818b3a831177de582/1612795240880/Recipe_+No-Knead+Baguettes.pdf

#Baguettes
#HomeBakedBread
#BakeWithJack
#NoKneadBaguettes
#BaguetteRecipe
#Recipe

Closeup of four baguettes on a cooling rack, taken from above. They are nicely brown, with white stripes where flour stuck to the dough. There is not much in the way of a visible oven burst - I'm pretty sure my final slashes of the dough before the baguettes went into the oven were slightly too shallow - but I've been baking these for a few years and they'll taste grand.

Most of these are for the freezer but I am happy to admit that I made them today, because I almost got up with the thought, 'I would love a cheese stick right now.'
So, I will have two or three or four of them before I will bag & freeze the rest of today's harvest.

Ingredients:
165gr water
6gr fresh yeast
250gr strong bread flour
4gr salt
150(!)gr grated cheese
A light dusting of tandoori powder

#HomeBakedBread
#SayCheese
#CheeseSticks
#BreadSticks
#FreezerBaking

Closeup of fifteen cheese twisters: just before the sticks go into the oven you twist them into a corkscrewish shape, which also encourages some of the cheese folded into the dough to leak out while they're baking. These still oven hot sticks have a nice gold colour, and the leaked bits of cheese look festive, some yellow, some almost orange (and because I mixed a bit of tandoori powder with the flour I used to cover the dough before cutting it into slices, the sticks have a bit of that red glow too, here and there.

A not totally unhappy cat - and yes, I forgot to wear an apron while doing bread stuff*, again.......

*Well worth the flour-y dandruff though, if you missed the earlier post.

(Again, if you like this post, please boost, so others may also see it.)

#CatsOfMastodon
#BellyScritches
#ThroatStrokes
#Caturday
#SourdoughBread
#HomeBakedBread

The cat lies on my lap, on his back, blissed out while getting his belly stroked.

Same position but now he's getting his throat stroked.

A sourdough bread, fresh from the oven, prettified with cuts and strategically bound string.

Two days ago I tried out another Richard Bertinet recipe* and though the bread tasted wonderful, I wasn't 100% happy with the (resting & oven) rise.
I had another go today. I'd mixed the other batch in the machine and the finished dough had been a bit too weak, so today I did everything by hand and that did lead to a firmer mix.
I also used larger tins now, since I'm going to give away two.

*A rye bread with fruit (and a bit of caraway seeds & ground coffee).
#RichardBertinet
#HomeBakedBread

#HomeBakedBread

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