Bake Bread Instead @[email protected]
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Nic brings you simple bread recipes to bake while you should
Welcoem to posts!!
in the future - u will be able to do some more stuff here,,,!! like pat catgirl- i mean um yeah... for now u can only see others's posts :c
Tangzhong Burger Brioche (18 rolls)
Ingredients:
1kg flour
500ml water
100g butter (rubbed into the flour)
20g Salt
18g Instant Yeast
50g Caster sugar
250g (reduced from 300g) 5:1 Tangzhong made using 50g flour and 250g whole milk
1 beaten egg
1 egg to glaze
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If you dont have a stone, try flipping your heavy grill tray (most domestic ovens have one) and baking on the large flat back. Make sure the dough is on some parchment to prevent sticking.
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New video coming soon! This is the same dough handled 2 ways - what would you go for?
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Having worked freeform with my boules for a long time I certainly appreciated the height and pattern from my Christmas banneton on today's bake. Did anyone else get baking goodies this festive season?
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Donuts (specifically yeasted donuts) - have you made them? Do you want to try?
A lot of people are put off by the deep frying aspect and I've tried methods with and without. It definitely gives a better result but there are some good work-arounds.
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If you struggle with the maths behind baking then keeping a cheat sheet can be helpful.
Here's a simple mix for a sourdough with a generous 40% preferment content (200g of starter in 500g flour) - this'll suit other bakers in colder climates as we move in to winter but will ferment too fast in warmer kitchens.
I could have allowed a longer final proof, but this tight crumb was perfect for sandwiches.
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Why is it that sourdough tin loaves don't excite home bakers in the same way as the more popular banneton-formed shapes? I think they are beautiful!
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Thanks to the voters - here's a video on creating a classic cottage loaf (just a week later than I'd hoped to release it!). It's a lot longer than my usual videos because I've recorded the voice-over as I baked, but that means it's a much more complete look at each step than you would normally see, so if you need help with any particular part of the bread-making process this recipe is simple, clearly illustrated and very forgiving.
Best of luck baking, and as always - enjoy!
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Next recipe?
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Will someone break down the types of 'pie' or pan pizzas for me? I think this is closest to an NY Sicilian, but maybe it's a Nonna/Grandma Pizza? Or maybe it's something more like a Detroit...
Semantics really, what I'm sure about is how tasty it was!
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Nic brings you simple bread recipes to bake while you should be doing something else!