A new episode of our amateur bread making series and a new small batch of hamburger bus.

Usually, we work with 1000g of flour which yields in either 20-30 buns, 3 teglia romana pizzas or 2 breads, but today we cut the flour in half, so 500g.

6 hamburger buns (a 100g each) and a small bread with the lefover dough (great for sandwiches).

Here is our ingredient list: 500g of weak wheat flour (type 550, 10% protein), 170ml of full-fat milk (3,6% fat), 50 ml of cream (36% fat), sugar (50g), salt (10g), eggs (2, medium size), sourdough starter (100g), chopped pumpkin seeds for sprinkling, 1 egg yolk with a dash of cream for brushing.

Preparation (no cold storage): Take 35g of flour and cook it with 125ml of milk for a minute until you get a thick paste, let it cool down.

Combine all the ingredients (the mixture from the previous sentence too, leftover milk too) except for salt and the cream which will be added later.

Give the shaggy-looking dough 30 minutes to rest.

Come back and work in the salt. Another 30 minute rest.

Slowly work in the cream, drizzle by drizzle. You want the dough to be soft and shiny.

That can be tricky when working with such a weak flour like this one but is also necessary because we want a flour that doesn't have a super strong gluten for this particular application (hamburger buns).

Bulk fermentation for 3-4 hours at room temperature, occasional coil fold as the dough is very slowly inflating.

Now comes dough division. Buns are a 100g each and placed in baking moulds. Left for 12-14 hours (covered so they don't dry out) to double or even tripple in size.

Almost left to overproof.

With hamburger buns that often comes in handy because it gives you a long time window to do other things and you don't have to "babysit" the dough. This kind of dough is weighted down through eggs, fat, sugar, uses only sourdough starter as a leaving agent and the entire combination of these elements really does take a long time to get going.

Brushed with an egg wash (egg yolk and a tsp of cream), sprinkled with chopped pumpkin seeds they were baked in a cold oven which was then set to 180°C for 25-30 minutes, the little bread 5 minutes longer.

Our series of photos documents how everything looked in the end.

Some beef double cheeseburgers were also due, with roasted speck, melted brie and gouda, pickles and estragon mustard. They were very delicious.😋

Take care bread loving/making friends with greetings from Europe!😉🧪🍔

She’s good but a little gummy imo I think I opened her too soon :( but even with the kinks not fully worked out id say it’s pretty good !!

My first attempt I tried shaping it into a loaf on a pan, it stayed flat and didn’t rise

My second one I used a pot, it came out better but still didn’t rise much

Finally I got new yeast from Walmart. I baked in a pot again and I finally made proper good bread. I’m a bread guy now. I made homemade peanut butter and jam to spread on it. After my next loaf I’m gonna experiment with milk and stuff and maybe try the pan method again

Open for advice. I don’t think it’s as airy as i intended it to be but not sure.

New to bread making, however have mamas a ton of pizza dough in my lifetime.

Feel like I’m gettinge a step closer to how it should be with each attempt.

this is my first pizza and while i figured it would be tall if i put it in a cake pan, i underestimated How tall until it was naked in front of me 😭 when i cut a slice lengthwise i could have made a lil pizza sandwich lol. the recipe i used was the king arthur pan pizza https://www.kingarthurbaking.com/recipes/crispy-cheesy-pan-pizza-recipe

(next to it is the par-baked leftovers from a sheet pan, i doubled the recipe)

Hey everyone, today I slightly altered the recipe I used already and added some whole wheat + a cold proof overnight. The recipe is from Nasi Rose, https://youtu.be/VSV5_5RRTdE?si=ohDx7tCQbLJtITas

I added around 60g whole wheat in the main dough instead of AP flour (my AP is 11.7g protein), added like 20-30ml more water too. Also another change I made to the recipe is that she ferments poolish for about 1-2 hours and rest is cold proofing, but I decided to ferment poolish on the counter overnight, around 10 hours. It rised doubly and my room temp is around 22-20 degrees celcius. Smelled fruity and yummy!

While making this bread, I noticed that the dough didnt rise as big before I put it in the fridge. At first I was worried about overfermenting because of my change in poolish, but in the end I was worried about underfermenting! By the eye, it rised barely around 50% before fridge.

But the flavor was INSANE!! It was very rich, nutty, almost caramelly? For some reason, the crust is also very different - not chewy or hard, it’s soft but still intensely crunchy! I am hoping to add more whole wheat as time goes on. Should I also add whole wheat into the poolish? Anyways, highly recommend!

100 g starter
300 g Bread flour
100 g Caputo manitoba
100 g wholewhear semolina

3 stretch and folds, then 36 hour cold retard, then i used a dutch oven to bake it

Not fully satisfied with it, can you guys help me improve it?

These 2 were in n out of the fridge few x during bulk. (RT 28-29C & fridge 6C). Resulted 1 over and 1 under proofed. Wild crumbs.

Total flour 300g (levain excluded):

Wheat grain (over)

10% WW, 90% BF, 10% wheat grain (soaked & pressure steamed), 20% levain, hydration (1 egg, 10% yoghurt whey, +/-210g water), 2% sea salt, 2% rice bran oil

Black sesame seeds (under)

100% BF, 5% black sesame seeds (finely milled), 20% levain, hydration (1 egg, 10% yoghurt whey, +/-200g water), 2% sea salt, 2% rice bran oil

Based on a Darina Allen recipe. Wanted to see if the air fryer would give a good result as it's more convenient than switching the main oven on; it heats up in seconds and it's more energy efficient.

450g plain flour

1tsp salt

1tsp baking soda

400g buttermilk

I didn't have any butter milk so I used a mix of ⅓ plain yoghurt and ⅔ milk plus a squeeze of lemon.

Sift the dry ingredients together, add the liquid, bring to a dough as gently as you can, and into a floured loaf tin. Score and flour the top.

175c (350F) for about 35 minutes. Let stand for 5 minutes then take out of the tin and cool on a rack.

Overall, really happy with this. Good colour and crust, tender crumb, and went very well with butternut squash soup.

Next step is a fruited soda bread, and I might try a free-standing loaf instead of in the tin.

I know this isn't really fancy, but I felt like sharing what i've been making for the past week, so here is my attempted adaptation of a classic white bread for sandwiches toasts and whatnots, enjoy.

RECIPE: for 1 loaf

4 cups all-purpose unbleached flour

2 tsp salt

1 ⅔ cup 2% milk

2 tbsp 35% cooking cream

2 tsp instant yeast

2 tbsp sugar

preparations include two rises, one of 75 minutes and another of 45 minutes inside the mold in which it will bake. cooking times are 20 minutes at 360f° and another 15 at 300f° in a 4.5×9 inch silicone mold.

I tried to make some hamburger buns, following Joshua Weissman's recipe, but they turned out more like Kaiser brood than buns.

Did I make the balls to tight?

Rest day from work means bread day ❤️

Today’s bake includes one batard with white flour sourdough starter, one rustic bread with rye sourdough starter and rye flour, one sourdough focaccia, still in the making. Lunch with mushroom omelette and white bread.

Very happy how it came out, it’s a massive loaf! Did the ice cube trick in a tray 3/4 way through tented it with foil as to not get the top too dark