Tagged With "Japanese"

Anyone doing Pandemic bread? I've been doing breads/etc for a while, but definitely picking up these days. No Knead by Kenji at Serious Eats is my go to. So damn simple and so damn good. I'm doing a Brat Roll recipe today. Will see how that turns out. My last 3 bakes Sourdough Japanese Milk Bread Rolls Popovers

boss is doing 'sourdough' starters for about a week now, can't get yeast anywhere, much like TP...lol

Recently introduced popover to my daughter. Flour, salt, eggs and milk, she thought this was going nowhere. Now she wants them for every meal.

I've been baking my own bread, dinner rolls, buns, etc. for years. Buying bread products without all the "extras" in it costs too much. I use my bread machine to mix up the dough because of the arthritis in my hands. I've gone through two or three machines without ever using the baking cycle - I shape and bake in my oven.

We have a West Bend bread machine and started using it again. Got some yeast thru Amazon because could not find any in the stores. My favorite is an egg bread. Going to try some rye bread tomorrow.

That sourdough loaf looks amazing.

I have a rye bread recipe that includes...wait for it... cocoa powder.

Pic of my Kenji No Knead I made Sunday. Mixed flour, water, yeast, salt Saturday at like 6PM. Just covered with plastic wrap and sat on counter. For every 100g of Flour add 1g of yeast, 2.5 grams of salt, and 70 grams of water. I do 400g loaves so - 400g flour, 4g yeast, 10g salt, 280 grams water. Used AP flour and it's totally fine. bread flour might be a bit chewier, but no access to bread flour right now, so AP it is. Did folds in the bowl at 6PM and 8PM Sat night. Woke up at 6AM Sunday,...

How far can you throw it?