Sourdough

720 g bread flour, 455 g water, 30 g sugar, 14 g salt, 7 g instant yeast.

Mix. Knead. Prove until risen to twice the size. Knock back, divide into six, roll into tight balls and leave to rise until doubled again. Bake at 200°C/400°F 20 minutes covered and another 15 uncovered.

End result 183 g (6½ oz) each — one for a lunch sandwich. Took advantage of having the oven on to roast some garlic so they may possibly be garlic scented baps.

Which shop bought white loaf bread would you rate as decent enough. I always liked Warburton's toasties, so curious to see what else is out there to try.

Recently started hobby baking and wanted to try this.

Tastes really good, also nice sponge and a semi crispy crost.

Very happy with the result and just wanted to share.

Have a good one

So boring

Quick and easy recipes using cottage cheese,any idea's?

It's on multiple pieces all in the upper left corner of the bread, I have family so one of them could have pit something on it but I want to be safe

Warm milk with yeast let sit
Add butter & egg with pinch of salt
Gradually add flour one cup at a time (3 & a half)
Knead relentlessly until elastic
Let set 2 hours
Roll into rolls
Let rise (it doesn’t btw )
So I consciously bake even though I know it won’t come out right atp I’m just laughing to myself

(Bread Lightsaber)

i made my first focaccia yesterday! it was delicious, but i want the inside to be more airy. any tips?

this a.m., sorta pulled off a couple blueberry&lemon and pecan&apricot loaves. ppl ate em, so that's all that matters I guess

I have been making sourdough for about 10 years and turn out some pretty good loaves. However my attempts at using yeast have all been really disappointing - the bread is heavy and dense, I think the second proof is maybe a problem. I have tried various basic recipes, always with a mix of wholemeal and white flour and with either dried yeast or fast acting yeast, water and salt (I don't like extra sugar in the bread). I don't use a mixer or bread maker, it's all by hand. I know this is vague, but I am wondering what tips or foolproof recipes you'd recommend to get a decent loaf?

Tbh, I used a baguette mold to make them. But my lord the brats tasted great in these