One of my brothers asked me to make buns to go with the burgers and crab we are having tomorrow for Father’s Day. I surfed a number of recipes but kept coming back to this one.
https://stellaculinary.com/recipes/baking-pastry/baking/bread/hamburger-brioche-buns-large
So here they are...
I called this Soon Doo Boo Sourdough!
I used only 10% levain and used kimchi liquid, silk tofu, green onions and black sesame seeds. It took around 24 hours until bake.
The flavor came out mildly savory and the soft texture was wonderful toasted.
Hi bakers, I'm back with one of my favorite formula ever: 20 % rye. I have to admit that the last few baked breads weren't very good, and I think that a reason for it could be the fact that I have to adjust the timings with the hot temperatures that are going on here in Italy.
But finally I think I made it, with this rye dough I stared at every passage and I managed to gain the right times almost in every passage; the only issue being the fact that maybe the bulk fermentation could be pushed a little bit further.
I used 3% of bright dragon fruit powder in the dough with starter and after the bake, the color completely disappeared! So much for anticipating a pink loaf... live and learn.
I was well on my way to completing what would have been my best loaf yet. Everything was coming along perfectly as these things rarely do when you're a beginner bread baker. Had great gluten development, pre-shaping and final shaping were very good despite a rather wet dough (50/50 AP and high extraction bread flour @ 80%). This was suspect. Everything was going too well. The crucial mistake wouldn't manifest itself until hours after the fact. The heart sinking moment came after the final rise when I attempted to remove the dough from the bowl it was rising in.
I wonder if there is a bread equivalent of bombe glacée?!
https://www.huffingtonpost.co.uk/entry/bread-sparks-bomb-scare_uk_5b1fdc27e4b0adfb826e1c0b
I did not have any plans to post this but as a record of by baking journey, I decided to post it today.
There are many reasons why people bake bread...for many it is a basic necessity of daily life to feed themselves and their families; for some it is a business while for others it is simply an enjoyable pastime, a hobby. That's why I started baking bread a few years ago, just a hobby. But after many loaves baked over the past few years I have come to appreciate there is much more to this hobby than I first thought; the reason I bake bread is because of the meditative and calming nature of the process, the honest and universally understood gesture of sharing fresh b
I have another experiment using minimal amount of starter. This time I have not built any levain, and mixed 1 g starter with other ingredients. I tried to adjust the process to my schedule, which is mix in the morning, bulk ferment during the day, shape in the evening, retard overnight and bake in the following morning.
I just recently received a shipment of T65 Moulin D'Auguste which is my go to flour for baguettes. I'll usually breeze thought 30lbs in a couple of months and then restock. with each shipment there's usually a slight difference in the way the flour performs. This shipment however has thrown me for a bit of a loop. First thing I noticed was the usual 72% hydration was incredibly sticky - felt like 80+% and was near impossible to score. A few bakes later and I've found that 65-66% feels about 'normal'.
