Breadmaking Community

Barend

5mo

INTJ

8

7

Two several-hours power cuts but I still managed to get a great looking, awesome tasting 80% whole wheat bread 🍞 😋

Basically during the first power cut the yeast hadn't been released yet so the ingredients basically had many hours to mix. The temperature was also high but I had enough water anyways. During the second power cut, the yeast was already released and the dough already started rising, so that's a... (edited) read more

Barend

6mo

INTJ

8

7

Please bread Gods makes this work --- a low cal French bread. Just added a lot more whole wheat flour than last time, and upped the hydration by 8%

Barend

6mo

INTJ

8

7

470g Honey oats whole wheat bread, fresh in the morning 😀

Advanced experiment with 50g of rolled oats, 220g of flour, water/milk still at 210ml, 2.5 tbsp of vital wheat gluten, and the rest is the same. It's even #betterthanlasttime bc the water got absorbed better by the extra rolled oats. It's delicious too!

Barend

6mo

INTJ

8

7

Honey oats whole wheat bread, fresh in the morning 😀

New experiment with 30g of Rolled Oats, 220g of flour, water/milk reduced to 210ml and the rest is standard. If you have a bread machine, I recommend this, it's delicious!

Barend

6mo

INTJ

8

7

Bread machine says "good morning"

...and then I got a nice warm 100% whole wheat bread 🍞 Just an hour ago I was worried it didn't rise enough to be nice and airy, but it rose up to the challenge anyway 🧡 Same recipe as for the 80% whole wheat bread except fully whole wheat now. I should adjust it a bit to see if I can get it to... read more

Barend

6mo

INTJ

8

7

The essence of bread making with a bread machine is just to...

.... put in the ingredients, wait 4-12 hours, and it's done, enjoy! In reality, you should closely follow a recipe, or design your own, control humity and temperature for the full period, take care of your yeast, learn concepts such as hydration, learn to interpret the results and adjust, and most... (edited) read more