The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.

General

Any type of bread that doesn't fall into the other buckets: herb breads, sandwich breads, fruit and nut breads, anything else you enjoy.

Yippee's picture

Highly recommended cha siu (Cantonese BBQ pork) recipe

April 28, 2023 - 3:59pm -- Yippee
Forums: 

 

If anyone is interested in making authentic cha siu at home, I HIGHLY, HIGHLY, HIGHLY recommend the following recipe from retired Chef Du. It's the easiest and most authentic cha siu recipe I've ever tried. It's so delicious that I dare to say my cha siu is better than the ones from restaurants!

 

https://youtu.be/JXHeyfO-Czg

 

A detailed listing of ingredients is in the comments👇👇👇, thanks Jo_en!

big_weight's picture

Can You Overnight Cold Proof Enriched Doughs

April 11, 2023 - 8:39pm -- big_weight
Forums: 

Rookie baker here - I made Maurizio's/Perfect Loaf's Pain de Mie, which yields two (2) 800g loaves.  If you watch his video he says not to halve it as it is such good bread that it gets eaten too fast.  I currently have only one loaf pan, so I had to stagger proofing and baking.  I used 800g for loaf 1 and put 800g back in my bulk ferment tub which I covered and put in the refrigerator.  Loaf 2 is in the oven as I type.

Casey's picture

Light rye/wheat banana bread too dart

March 26, 2023 - 8:21am -- Casey
Forums: 

Hello All.

This is my first post so I hope I am within the guidelines. 

I make a banana bread using a rye starter. The dough consists of a 50/50 mix of light rye and light wheat flour.

I shape these into oval loaves and put them in banneton baskets, and from there, they go into the fridge overnight. The next morning, I take them out of the fridge and let them sit for about 75 minutes before going into a preheated 450°F with steam. After 10 minutes, I lower the oven temp to 400°F. 

Pages

Subscribe to RSS - General