Bread - What are you baking today…..

[neph93]

Similar to the sweet dough I use for Norwegian "bolle" and cinamon swirls. That replaces water with milk. I've only made that using regular kneading and large amounts of yeast. I think that less yeast and less vigorous dough manipulation will require lots of time for fermentation.

@kkibbey23 lovely crumb on that bread. I prefer not scoring the bread at all and baking seam side up so you get rugged, more organic splits. These give a great ear. Also, have you considered baking dark rather than that blonde colour? I find it increases the flavour of the crust massively which creates a great contrast with the white flour sourdough.

[kkibbey23]

@neph93  thanks I'll have to try not scoring at all and see how that goes!

Believe it or not, I actually pushed this for me a bit… you should have seen some of my other bakes[emoji38]… I agree I definitely need to push it a little more and go for darker color.

I'll give it a try next weekend

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[Giles]

OK, I'm heading down another rabbit-hole. Yep, Japanese milk breads…..

Today, I'm experimenting with hokkaido (with a tangzhong), dinner rolls.....

[Giles]

Baby steps…..

[Giles]

I'll take that…...

[goosehd]

@Giles Nice buns! 

[neph93]

@Giles:

I'll take that…...

I would too… they look delightful. I also want gorgonzola, now.

[Giles]

Mmmmmmmmm

[kkibbey23]

@neph93 went a bit darker today. I gotta say I think it is a good bit better.

I need to push it more next time for sure. I also am starting to think about some different recipes, and maybe some whole weat etc.

[Giles]

Today, I continued my Hokkaido journey….

And the Padmore method of protecting the top from burning….

[kkibbey23]

Damn G, looking really good

I like the solution to the burned top

[Giles]

And, I think yours look absolutely fabulous…...

[kkibbey23]

Thanks!! Its definitely been a work in progress for me…

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[Chap]

@Giles:

Today, I continued my Hokkaido journey….

Influencer 

[Chap]

@Matty123:

great looking pizza @Chap ! well done

and that from the master 🥰🥰🥰

[Giles]

@Chap:

Influencer 

[jordanscollected]

Do you guys make croutons like it do with leftover bread? Or do you typically eat it all before it starts to stale?

[Giles]

I don't…....I don't actually use croutons that much....

[neph93]

My bread doesn’t have time to get old… after a typical Sunday morning bake, one loaf gets eaten for breakfast, one loaf stays out for monday breakfast and packes lunch and the rest gets sliced and frozen for the remainder of the week.

Here’s today’s:

[neph93]

The white rolls to the right were made by the little guys. They always follow along with my baking and want to join in, so today I helped them make a simple dough with bakers yeast.