fishbread's blog

Good afternoon breaders and breadesses,

hola los/las cabezas de pan,

welcome welcome,

Made some Vienna Bread today! Haven't made bread with milk or butter in a while. I halved this recipe again and had to ad-lib with some flour amounts. Kneading in the butter by hand reminded me of when I made puff pastry a few years back. Also, had my oven go to 450 this bake for the first time (I still prefer 425 as a max for the apartment).

Hello fellow breadheads,

Back again with a new dish! I think I'm going to try international recipes each weekend (or thereabouts). Breadmaking is certainly an art, but it's also gotta be one of the most recognized baked goods universally. So I was wondering what other countries/cultures did as a spin on the old flour/water/salt/yeast vibe.

hello and welcome :)

This Saturday, I attempted to make the "easiest loaf of bread". I halved the recipe to make one loaf and ended up baking at 425 instead of 450 (I feel like the oven in my apartment handles 425 better). It's getting colder in the PNW, so for rising, I put the dough in the oven while the oven was turned off. I feel like the 2 hour rise time worked out pretty well. The 45 minute rise on the baking sheet afterwards was also helpful.

My first time attempting Country Bread! I used this recipe:

https://www.kingarthurbaking.com/recipes/french-style-country-bread-recipe

I didn't have a dutch oven or water spritzer, so tried to make do by pre-heating with an empty baking sheet on the lowest rack and then throwing on a cup of boiling water on it before putting the boule on the middle rack. First time making a bread with a starter as well. Excited to make more breads :)