Chris Mackay 🇨🇦This whole #baking #bread thing is getting to be habit-forming. Thinking it may soon be time to add some chopped nuts or seeds to the dough. The sesame seeds add a lot of flavour.
The mug’s there for scale, but it’s baked in a 22.5 cm (9 inch) Dutch oven.
Ross of Ottawa@tantramar It's so great to have your own bread where you know exactly what went into it–and it tastes so great.
@ottaross 100%. It’s also one of those holy-shit-how-can-it-be-this-easy? moments.
@tantramar Since I make sourdough every week or ten days, when I occasionally decide to do a quick commercial-yeast batch it feels even more easy and fool-proof.
@ottaross I will likely try sourdough at some point, but I’ll have to get bored of this simple loaf first. Could be a while. ;)
@ottaross I mean… bread flour, water, yeast, salt; optional sesame seeds. What could be simpler?
Melissa@tantramar As my energy gets better, I want to go back to baking bread!!
Francisca Sinn@tantramar That looks FANTASTIC! Yum!
@fsinn it’s so fucking good. I do a couple of small things differently, but it’s this basic recipe from YouTube. (So many good baking channels.)
https://www.youtube.com/watch?v=ukMbpMuof3g&feature=youtu.be
Never Buy Bread Again: The Easiest 4-Ingredient Daily Bread (No Kneading)
@tantramar omg that looks so good too! I can’t watch the video or there goes my new commitment to a low carb, low lectin diet,,,
@tantramar fck it. Watching it… 😂
@fsinn Looking forward to photos of your first loaf!
@tantramar Damn it. You know I’m going to have to.
You must appreciate my weakness: my last meal request would be toasted fresh loaf with tons of butter. And Earl Grey tea. This has been clear for years. The only variance is the kind of bread.
@fsinn Hahahaha
@fsinn The main thing I’d add to the video is to aim for 100–115° F water temperature (I mix half boiling water with half room-temperature water), and keeping a half cup or so to use to wet the last of the dry flour when mixing. (So many recipes specify water “the temperature of baby formula” which is super-helpful for those of us without kids 🙄.)
oh, and if you have an oven thermometer, use it. My oven gets 75–125° hotter than what I dial it to. ♨️😬🔥
@tantramar Thanks, Chris! I’ll let you know how it goes.
Catherine McCarthy@tantramar Looks so tempting! About how much flour do you use? Thanks!
matas@tantramar this looks TASTY
@breadantoinette Can confirm. 😎👍
Ellie Kennard@tantramar
Sprouted sunflower seeds? Usually they take about 3 days or so. This is a lot (200gm pre sprouting) but I make a big batch of sourdough rye bread (3 loaves of about 2lb 5 each plus one small loaf) which also includes whole cooked barley, rye and buckwheat grains.
Sprouted sunflower seeds? Usually they take about 3 days or so. This is a lot (200gm pre sprouting) but I make a big batch of sourdough rye bread (3 loaves of about 2lb 5 each plus one small loaf) which also includes whole cooked barley, rye and buckwheat grains.
Catherine Babault@tantramar Looks delicious! I made bread today too. It is so satisfying to bake your own, you know what is in there and it's not that complicated ever and it doesn't take much time. I'm glad your break looks so good and tasty. Enjoy every slice!
@CatherineBabault I’ve already enjoyed quite a few slices from this one. 😇
@CatherineBabault You’re probably baking something much more advanced. I’m still learning and taking baby steps.
@tantramar Not at all, and my apologies for all the mispelled words in my previous post. 😬 My bread is as simple as yours: flour, yeast, a pinch of salt, a pinch of baking soda, warm water from the tap. Mix, let it rise for 20 minutes, put in the oven at 400F for 30 minutes and then on the cooling rack. Et voilà ! 👩🍳 🧈 🍞
I didn’t notice any spelling problems and have better manners than to point them out if I did. :)
Simple is good when it comes to bread. I’m still tempted to try new things. Eventually. :)
@tantramar Yeah, you mentioned sesame seeds and lately I have been thinking about adding some cool stuff too in my bread. But I don't know what yet: nuts? what type of nuts? dried cranberry? Oooohhh, hazelnut and chocolate spread at the centre. 😮
Sometimes when I make a new batch, I take a little bit and make pizza for lunch.
Sometimes when I make a new batch, I take a little bit and make pizza for lunch.
Chills MonkeySesame seeds on bread hit different, like finding the perfect bunch of bananas hidden deep in the jungle canopy. 🍞
@chillsmonkey They make a ridiculous difference for how few of them get added.
Rob Bos@tantramar
Add all the seeds! Very hard to screw that up. Just don't go over about 25% by weight of flour or structure will suffer. Some seeds should soak first, like flax or quinoa. Just like half an hour in an equal weight of water is fine.
It looks fantastic. One small improvement- cut a shallow 'x' or crosshatch on the top so that it rips upwards, not randomly to the side.
@rbos Thanks! This was the first loaf I cut some slices into the top of, but they didn’t really spread or open up at all. 🤷♂️ I’ll try deeper next time.
For nuts I was thinking chopped walnuts, maybe?
@tantramar
I like chopped walnuts and chopped olives together in bread, did that a few times. Had it with goat cheese!
You might also think of sage, thyme or rosemary with walnuts. Get a stuffing vibe going.