hal9001@lemmy.world to

Bready@lemmy.worldEnglish · 1 year ago

My bake from the weekend!

1

6

My bake from the weekend!

hal9001@lemmy.world to

Bready@lemmy.worldEnglish · 1 year ago

1

cross-posted from: https://lemmy.world/post/391151

I used about 10% local stone ground and 90% KA Bread Flour. Hydration was 83%

You must log in or register to comment.

Chat

hal9001@lemmy.worldOP
link
fedilink
English
arrow-up
1·
1 year ago
I’ve resisted scoring my loves. I use Ken Forkish’s method of proofing seamside down and then letting the boule naturally break open in the oven.

Does anyone else use this method?

Bready@lemmy.world

bready@lemmy.world

You are not logged in. However you can subscribe from another Fediverse account, for example Lemmy or Mastodon. To do this, paste the following into the search field of your instance: !bready@lemmy.world

Bready is a community for anything related to making homemade bread!

Bloomers, loafs, flatbreads, rye breads, wheat breads, sourdough breads, yeast breads - all fermented breads are welcome! Vienesse pastries like croissants are also welcome because technically they’re breads too.

This is an English language only comminuty.

Rules:

All posts must be bread or baking-related.
No SPAM and advertising posts. If you want to promote your business - contact mods first to get an approval.
No NSFW content.
Try to share your recipe with your photos so everyone is able to recreate it.
All recipes are public domain, recipe books are not. You can post any recipe invented by someone else, but you cannot post copyrighted work. That means no photos of book pages and screenshots of 3rd party web sites. Write the recipe down in text format instead.

Visibility: Public

This community can be federated to other instances and be posted/commented in by their users.

2 users / day
2 users / week
2 users / month
1 user / 6 months
4 local subscribers
4 subscribers
37 Posts
144 Comments
Modlog

mods:
Aux@lemmy.world