The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Sweet breads and pizza ... looking to expand skills!

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srmcguire's picture
srmcguire

Sweet breads and pizza ... looking to expand skills!

Hello!

I've been reading the website for a while and the complexity of bread making blows my mind!

I make an old family recipe sweet bread (potica) and pizza dough "by feel" ... I have no idea how much flour goes into either in the end!  I've started branching into more whole wheat options by going halfsies in my current recipes and am getting bold now and looking to expand my experiments into other bread types.  I'm used to using an active dry yeast, don't have a bread machine and I mix/knead by hand (no fancy mixer).  What is a good next step for venturing out?

Stephanie

 

cranbo's picture
cranbo

Well, what kind of bread do you want to bake, i.e., what do you like? 

You may want to try some high hydration, no knead breads, either made with commercial yeast or with sourdough. 

 

tn gabe's picture
tn gabe

Sweatbreads on pizza. Potica looks like it is much better. :)

Breadmaking is only as complex as you want it to be. Start with something easy that you will like. Maybe a basic white bread, 65% hydration. Do you understand all the talk about %'s on here? Somewhere along the line in the collective sleep deprived bakers world, 100% came to represent the total flour with everything else as a percentage of that. So a basic white bread would total 167% - 100% flour, 65% water, 2% salt (+ yeast.) 

There are a gagillion recipes on here, pick something that looks good and go for it!

dwcoleman's picture
dwcoleman

Why not try some of the lessons on TFL?  You should be weighing your ingredients and learn bakers math.  Your results will be much more predictable and easier for others to help troubleshoot problems.

highwaymanco's picture
highwaymanco

i would say focaccia bread... (with the sweetbreads ??? i wasn't sure if you are talking about sweet bread or sweetbreads)

actually it is delicious with bits of rabbit strewn about

a few heritage potatoes sliced thin (the ones with color)

with sage and/or rosemary around and finished with olive oil

just thinkin out loud with an opinion