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I used palm sugar since it was what I had. I also add a bit of homemade dough enhancer to any breads I make. I didn't have butter for some reason and used avocado oil.

It is crazy soft and has some sweetness to it.

I used palm sugar since it was what I had. I also add a bit of homemade dough enhancer to any breads I make. I didn't have butter for some reason and used avocado oil. It is crazy soft and has some sweetness to it.

(post is archived)

[–] • 3 pts

I think everyone should learn to make bread. I'm glad you're enjoying it and sharing.

Now the pedantic part.... that's really more of a cake recipe than bread. Traditionally bread has just 3 ingredients: flour, salt, water. Once you start adding milk and sugar, I call it cake.

I make a very easy standard sourdough more days than not, and it's divine. Learning to handle dough is the only difficult part about it. It's almost impossible to kill your starter, you can always just dump out the hooch and get it going again with a fresh feeding.

For those interested: 100g starter 250g water 390g flour 8g salt

6 to 8 hours ferment, squeeze all the gas out, shape it, flour it, and throw it in a shaping bowl to rise until it doubles, then bake it covered for 20 minutes at 430⁰F, remove lid and bake another 30 minutes. Works best if you heat up the dish in the oven while preheating and add the dough directly to the hot dish. I use the romertopf clay bakers because they're miraculous.

Starter is the easiest thing in the world to make. Just mix flour and water in equal parts and leave the jar on the counter for a few days. Dump and repeat a few times (you re-use the dirty jar so it will inoculate the new batch, just like making yogurt).

It's a fun process and it's how Europeans made their bread for 1000s of years. Your ancestors would be proud. Also you can fuck up pretty much every single step, and you'll still get something worth eating at the end. Try it.

[–] • 1 pt

Ohh going to have to try this one too. Need to space it out though.

[–] • 1 pt

Here's my sourdough: 620g flour (usually a majority bread with wheat or rye) 1 3/4 t salt 60g starter 450g (scant 2 c.) water - I typically need more but I'm in the desert

Mix together. If you want every 30 mins 3x stretch and fold but it's not necessary. Let rise til doubled. Put in loaf pan. Let rise til just over pan lip. 425F for about 45 mins (35 works for me but I have a steel in my oven}. Toss some water in just as you put the bread in if you want. Sourdough is so easy. I make it at least once a week.

[–] • 2 pts
[–] [deleted] • 1 pt

Yeah me too, holy shit that's how they do it!

[–] • 1 pt

Yeah, I came across the very square bread somewhere and then learned it was a train thing. Figured it would be fun to give it a go.

[–] • 0 pt

Makes sense, on a dining car you have limited space so having regularly shaped items for easy storage would be desirable. There's no real reason we make bread with open-top loaf pans save we've done it that way forever. Commercial bread doesn't have that crispy top like homemade, so there's no real reason why you shouldn't make it square.

[+] [deleted] • 1 pt
[–] • 0 pt

For those who didn't know that tangzhong is.

Tangzhong is a cooked paste made from flour and water or milk, known in other terms as a water roux or yu-dane. This technique is utilized to enhance the texture of bread, making it softer and prolonging its freshness. The process involves pre-cooking a portion of the flour with a liquid until it reaches around 150°F (65°C), causing the starches in the flour to gelatinize and form a paste

Originating from the Japanese yukone or yudane methods, it was popularized across Asia through the work of Taiwanese cookbook author Yvonne Chen. Tangzhong is particularly noted for giving Japanese Milk Bread its characteristic feathery soft texture

[–] • 0 pt

Thank you for 'tangzhong'-ing it - that is a trick I will use from now on for white bread and rolls.

[–] • 0 pt

No one that went through the public school system after 2000 can read this x.x. Looks good though. Going to try to make it next weekend.

Is this coastal or in the hills? Might need to adjust for the altitude.

[–] • 1 pt

I'm in Tempe, AZ so pretty low down.

[–] • 0 pt

Fair, Thanks. That's enough for me to adjust =)

[–] • 1 pt

And about the handwriting. It's just sad. When I was a kid my dad fixed a dude's roof. He couldn't pay so offered to teach me. Russian! I learned Russian and Russian cursive before I was 9. I could have a very basic conversation and read basic Russian. I'm sad that it is all gone now. But at the time he said Russians didn't learn cursive any longer and that would have been the 80s.

[–] • 0 pt (edited )

That is one hell of a trade. Teaching and learning a Language is a life long change even if you forget most of it. It lets you think .. in different and more complex ways.

Hah. Looked at again. I missed it when I skimmed it the first time. You actually list grams too. Not many people do that.

[–] • 2 pts

I will never forget 'Russian Cookies' and how much I enjoyed learning it. Looking back I know he enjoyed teaching me because I was a lone kid who was willing to learn. He made it fun and did all kinds of things like having me draw things I wanted translated. I wish I remembered more. Randomly I can sound things out which shocks me.

[–] • 1 pt

I prefer grams for cooking :)

[–] • 0 pt

Just like they said you won't have a calculator with you when you need it, and now everyone has one on their phone, there is now chatgpt that can translate that for you into text.

Just upload a picture of it and it does a better job reading bad handwriting than most people.