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My four year old made this loaf - everything but the scoring, and the ins/outs of the oven. Easiest bread ever - recipe is here.
virtualspacetravel.blogspot.com/2012/01/bread-rolls.html#...
They're very good - bake with a bowl of water in the bottom of the oven, steam helps to produce a nice soft crumb
No idea what else we're having for dinner yet. Gravy, maybe. I wish you could smell my kitchen right now.
the very first sourdough bread I made in San Francisco. The bacteria here is supposed to be special - which makes a great moist bread. It's REALLY good, I am amazed with myself... (took me over a week to get to this stage, though...)
Lovingly Artisan bread for sale at Preston Markets
Strobist: Godox V860II held high and fired with Godox trigger, TTL
We've been making yogurt cheese, which is as simple as getting yogurt and letting it strain overnight through some muslin. We use Greek yogurt and end up with a bowl of whey and a lump of tangy "cheese" with the texture of cream cheese. I've been freezing the whey until I have enough for the recipe (300g). The whey and butter in the bread give it a very light-yellow colour and a sweet taste. The crust is a little too dark, but there you go.
(Probably could tidied up the background a bit. I was hungry and that, with ham and chutney, was my lunch).
they don't look like much (it was my first foray into artisan bread in 5 minutes a day, and i didn't refrigerate the dough first), but they're awesome. plus i have 3 loaves of dough still hanging out in the fridge.
76% wheat flour, 24% whole rye flour, 58% liquid (26% water, 36% cider).
Turned out to be quite heavy and dense. Thinking about increasing amount of liquid, making some changes in fermentation process. And will check the oven temperature more accurately.
A loaf of fresh baked bread with candles in the background.
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I have a new pet. I started a sourdough sponge last week and have been feeding it every day. The first batch of bread from this sponge was rather brick-like, the 2nd batch was at least edible but still lacked something. This here's the third batch, and finally I have success!
Super delicious savory bread with a hint of sweetness. The crust was a bit moist and shiny. Actually, the whole thing was fairly moist.
Ingredients: organic all purpose flour, bread flour, whole wheat flour, organic oat bran, oats, organic black sesame, organic honey, natural leavan, water
Made some focaccia today. None of your namby-pamby bread making machines - proper yeast and kneading ;)
My bread always ends up of a suitable density and shape to substitute for a curling stone. No real idea why. (As Brian would say, in a musing tone: "Interesting.") But it tasted good, and helped to tone my jaw muscles while I ate it!
Recipe from the rather fine River Cottage bread book. The fennel seeds add a really nice flavour. Must be time to bake another loaf of dark German rye bread soon.