May 21, 2015 - 6:26pm
Hello
Hello everybody
I'm Steve from Brisbane Australia and I've been trying to make my own bread for a few months.
My goal has been to find recipes and techniques that I can repeat and I think I'm pretty close with my white sandwich bread, sweet buns (cream buns, scrolls etc) and pan pizza bases. Not doing so well with crunchy crust loaves or focaccia, only once successful with steam to get a really crunchy crust.
Today I'm making poppy seed hamburger buns for the first time with my plain white sandwich bread recipe.
This is my semolina sandwich bread.
Edited photo size.
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Would you be willing to share your recipe? Any crumb shots to share? This is a great forum. I have learned so much from lurking and asking questions here. It's a wonderful place. Again, welcome
hester
Thanks, no crumb shots, i'll take one next time just because you asked.
Here's a crumb shot of the loaf I baked today, 55% semolina. Daren't share the recipe just yet as it's still evolving, this loaf was the same recipe as the one pictured above with an added preferment of twelve hours.