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Make two loaves of bread - PEP BB food.sand.bread

BB Food Prep and Preservation - sand badge
 
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This plus my last post, which is them being mixed, is my submission for this BB. Now, they are delicious, and I am a mite bit drunk after tieing several on from my 16 oz on the first post.

This is delicious, I am making bread and butter from scratch, and soon I shall lose consciousness in a nice warm bed. Gnite all!
IMG_20200915_020355496.jpg
bread
bread
IMG_20200915_015217647.jpg
both loaves
both loaves
IMG_20200915_004729647.jpg
Before going in oven
Before going in oven
Staff note :

Judges conference decided to reject this one due to one loaf being burnt.  Sorry

 
pollinator
Posts: 349
Location: Central TX
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Approved submission
I'm new to bread baking, just started baking a few weeks before joining the forum! Here I have cut sourdough loaves from my third and fourth baking session.

I'm enjoying eating bread again, as I have refused to eat the junk from the grocery store for years.

Recipe: https://www.homemadefoodjunkie.com/soft-sourdough-sandwich-bread-recipe/

Mixing.jpg
Really enjoying using my mom's Kitchen Aid before I move out!
Really enjoying using my mom's Kitchen Aid before I move out!
Baking.jpg
baking
baking
Loaf-1.jpg
loaf 1
loaf 1
Loaf-2.jpg
Loaf 2
Loaf 2
Staff note :

Certified complete!

 
gardener
Posts: 1177
Location: Wheaton Labs
738
3
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Ingredients:

For the wet ingredients:

1 1/3 cups (320 g) mashed very ripe banana (about 4 medium or 3 large)
2 tablespoons (15 g) ground flaxseed
1/3 cup (80 mL) plant-based milk (I like almond milk)
1/3 cup (80 mL) coconut oil, melted
2 tablespoons (30 mL) pure maple syrup
2 teaspoons (10 mL) pure vanilla extract
For the dry ingredients:

1/4 cup plus 2 tablespoons (60 g) coconut sugar***
1/2 cup (50 g) rolled oats
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon fine sea salt
1 1/2 cups (210 g) light/white spelt flour or whole-grain spelt flour
Sliced banana, chopped walnuts, and/or chocolate chips, for topping (optional)

Directions:
Preheat the oven to 350°F (180°C). Lightly spray a 9x5-inch loaf pan with oil and set aside.
In a large bowl, mash the banana until almost smooth, and make sure you have 1 1/3 cups.
Stir the wet ingredients (ground flax, milk, melted oil, maple syrup, and vanilla) into the banana until combined.
Stir the dry ingredients (sugar, oats, baking soda, baking powder, salt, and flour) into the wet mixture, one by one, in the order listed. Stop stirring when there are no flour patches at the bottom of the bowl.
Spoon the dough into the loaf pan and spread out evenly. Add your desired toppings and gently press them into the dough to adhere.
Bake the loaf, uncovered, for 45 to 55 minutes (I bake for 47 to 48 minutes, but your time may vary), until lightly golden and firm on top. The top of the loaf should slowly spring back when touched.
Place the loaf pan on a cooling rack for 30 minutes. Then, slide a knife around the loaf to loosen it and gently remove it from the pan, placing it directly onto the cooling rack until completely cooled (or to hasten the cooling process, transfer to the fridge for 45 minutes).
Slice the loaf once cooled. I love to spread it with vegan butter or coconut oil. The loaf will keep in the fridge tightly wrapped for 3 to 4 days, or it can be frozen for 4 to 6 weeks.
D499B2CA-B3AD-4FA4-A1D0-BEE652200B16.jpeg
Mixing up the batter
Mixing up the batter
2FEBDF32-A36B-4B5F-ABF7-FDAD7F7DFD1A.jpeg
Placing into the oven
Placing into the oven
07C4E919-0F1B-4743-928E-B87F54C3F10A.jpeg
Finished loaves
Finished loaves
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First loaf
First loaf
6872E59E-1252-4D8B-AFB0-4FF6E95AC9C8.jpeg
Second loaf
Second loaf
Staff note (Rob Lineberger) :

That is definitely two fine loaves of bread! Certified.

 
pollinator
Posts: 920
Location: Chicago
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Approved submission
Here are two loaves I have made recently, and the recipes as best I can recall:

Loaf one:

One cup sourdough starter plus 2 cups spelt flour and enough water to make thick sticky porridge-like batter, let this ferment covered for 6 hours or until very bubbly. Add 2 tsp salt and mix in/knead in whole wheat flour until no longer sticky. Let rise in well-floured towel in a basket or bowl until you get impatient. Heat oven to 450, and heat a a cast-iron "dutch oven" inside. Turn bread dough gently and quickly into the dutch oven.  Bake covered 20 minutes, uncovered 30.

First ferment


second rise


Finished loaf, sliced


Loaf two:

One cup sourdough starter plus one and one-half cup rye flour and enough water to make it like sticky porridge. Let this ferment covered 6 hours or until bubbly. Add 2 tsp salt and mix/knead in enough wheat flour that the dough holds together in a ball. Place in oiled glass loaf pan. Dust top with flour. Let rise covered until it rises above edge of pan. Bake at 425 for 45 minutes.

first ferment:


Second rise


Sliced Bread!

Staff note (Mike Barkley) :

Looks good. Certified!

 
gardener
Posts: 3679
Location: South Central Kansas
1054
5
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Approved submission
Simple sourdough bread in the rocket oven.

3 tbs sourdough starter
4 c flour
2-3 c water
pinch salt
let rise for 2-24 hours
F112437D-DE6E-4C6E-8E65-3BB57CF8DBD1.jpeg
magical ingred's.
magical ingred's.
26857223-E63D-4BD5-AB5F-FFB8B2B0E4A9.jpeg
mixing it up.
mixing it up.
6CB02F8B-484F-42BB-AB7B-4D7FBABC8CF3.jpeg
burnies.
burnies.
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kindle.
kindle.
9B1D76F9-88F9-4CEB-93C0-B0B1976B306B.jpeg
burn.
burn.
A3B8824D-9019-4062-B611-3C3DD4DE630C.jpeg
dough in.
dough in.
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bread out.
bread out.
AFF4A14B-CED9-4924-BC7D-28BBFD305DDE.jpeg
slices.
slices.
Staff note (Mike Barkley) :

I certify this BB is complete.

 
Posts: 167
48
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Approved submission
KerryGold herb&garlic was on sale and I've been wanting to try it on some hot bread.
The first recipe is here: https://anitalianinmykitchen.com/no-knead-bread/
It's a simple, simple recipe, and incredibly easy.  Flour, yeast, water, and salt.  Honey if you like.  That's it.
It turned out pretty tasty; I buttered the top toward the end of cooking and got a nice crispy crust.
KerryGold regular is far better than the herb&garlic, I'm sad to say.


Second bread is https://sixdollarfamily.com/chocolate-chip-bread-recipe
This was okay.  It was surprisingly not very sweet considering the amount of sugar, chocolate chips, and vanilla.  I ate a piece, but probably won't eat another. 
Even when we didn't have a lot of money growing up, my mother would never have used imitation vanilla.  Thanks for the explanation (https://permies.com/t/97910/kitchen/Making-vanilla-extract).


ETA: My daughter figured out why is wasn't sweet -- I left the sugar on the counter :-(.  If you need to take back the BB, I understand.
Bread01a.jpg
[Thumbnail for Bread01a.jpg]
Bread01b.jpg
[Thumbnail for Bread01b.jpg]
Bread01c.jpg
[Thumbnail for Bread01c.jpg]
Bread02a.jpg
[Thumbnail for Bread02a.jpg]
Bread02b.jpg
[Thumbnail for Bread02b.jpg]
Bread02b1.jpg
[Thumbnail for Bread02b1.jpg]
bread02c.jpg
[Thumbnail for bread02c.jpg]
Staff note (Mike Haasl) :

I certify this BB complete!

 
pollinator
Posts: 86
Location: Gloucestershire, UK
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Approved submission
The first loaf was cinnamon buns and the second of usual loaf for sandwiches. Both have the same base recipe of 3 cups of bread flour (mix of white and seeded for the sandwich loaf), 1 cup water, 2tsp salt and 3/4 cup of sourdough starter. Mix and then knead for 10 minutes.
I then usually put in the loaf tin, score and put in the cold oven overnight with a timer set to bake it in the morning.
The cinnamon rolls have a few extra steps : leave to rise for 2 hours, then roll out and spread with a mix of sugar, cinnamon and a little oil. Roll up and cut off slice, arrange in baking pan and leave in oven overnight on timer.

Here are the pics
IMG_20201028_202949.jpg
Mix cinnamon bread
Mix cinnamon bread
IMG_20201029_084406.jpg
Cooked cinnamon rolls
Cooked cinnamon rolls
IMG_20201029_085400.jpg
Cinnamon rolls middle
Cinnamon rolls middle
IMG_20201103_210823.jpg
Sandwich loaf mix
Sandwich loaf mix
IMG_20201104_071907.jpg
Cooked and sliced ready for sandwiches
Cooked and sliced ready for sandwiches
Staff note (gir bot) :

Ashley Cottonwood approved this submission.
Note: I certify this BB complete : BB requirements state that you need to make to 'loaves" however since your base recipe was the same as the bread I'm going to say that this meets the requirements. Hard to argue with cinnamon buns!

 
Posts: 33
Location: Urban, Zone:6b, Rainfall:49in
9
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Approved submission
A wonderful bâtard recipe:

Poolish
Flour: 146 grams
Yeast: 0.1 gram
Water, at 75℉: 146 grams

Dough
Flour: 437 grams
Yeast: 0.9 grams
Water, at 75℉: 279 grams
Salt: 12 grams

Combine ingredients for poolish, cover, and let sit for 12–15 hours (until bubbly, but not falling in at center).

Combine flour and yeast for dough.
Pour half of water around the edges of the poolish to release it; add this along with the rest of water to the bowl.
Mix until incorporated, then add salt and continue to mix.
Knead for 20 minutes, fold, and begin fermentation in an oiled bowl.
Ferment for 3 hours, folding on a lightly floured board every hour and covering the bowl with towels between folds.
Divide the dough in two, preshape, and let rest for 15 minutes seam side down.
Shape into bâtards, lay the loaves on linen, and bunch the linen around the loaves to maintain their shape.
Proof for about 1 hour.
Transfer the loaves to a baking stone, score, and bake at 460℉ for 25–30 minutes.
Let cool completely and enjoy!
Bread_BB_01.jpg
Poolish after 13 hours
Poolish after 13 hours
Bread_BB_02.jpg
Dry ingredients mixed
Dry ingredients mixed
Bread_BB_03.jpg
Dough after kneading
Dough after kneading
Bread_BB_04.jpg
3rd fold during fermentation
3rd fold during fermentation
Bread_BB_05.jpg
Divided in two
Divided in two
Bread_BB_06.jpg
Final shape
Final shape
Bread_BB_07.jpg
Baked and cooling
Baked and cooling
Bread_BB_08.jpg
My first bâtards!
My first bâtards!
Staff note (gir bot) :

Mike Barkley approved this submission.
Note: Those look excellent! Certified.

 
Posts: 27
Location: Alberta, Canada (Zone 3)
30
2
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Approved submission
I made 3 loaves of from the Mother Earth 5 minute bread recipe. The first one was undercooked and doughy, but 2 and 3 were good.
IMG_4566.jpg
ingredients
ingredients
IMG_4568.jpg
mixing
mixing
IMG_4569.jpg
loaf 1
loaf 1
IMG_4572.jpg
loaf 2 & 3
loaf 2 & 3
Staff note (gir bot) :

Leigh Tate approved this submission.
Note: Looks good!

 
gardener
Posts: 295
Location: NW Washington - Zone 8a : 10 to 15 (F)
230
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I had a bumper crop of Buttercup Squash this year so I'm finding every use for them possible. Here I am making two loaves of squash bread.
27742.jpeg
Recipe page 1 of 3.
Recipe page 1 of 3.
27743.jpeg
Recipe page 2 of 3.
Recipe page 2 of 3.
27744.jpeg
Recipe page 3 of 3.
Recipe page 3 of 3.
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Squash ingredient.
Squash ingredient.
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Mixing wet ingredients.
Mixing wet ingredients.
20201211_193339.jpg
Mixing dry ingredients.
Mixing dry ingredients.
20201211_194734.jpg
Mixing all ingredients.
Mixing all ingredients.
20201211_195147.jpg
Going in the oven.
Going in the oven.
20201211_205333.jpg
Coming out of the oven.
Coming out of the oven.
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Sliced loaf number one.
Sliced loaf number one.
20201211_223146.jpg
Sliced loaf number two (this one i added chocolate chips to).
Sliced loaf number two (this one i added chocolate chips to).
Staff note (gir bot) :

Leigh Tate approved this submission.
Note: Looks yummy!

 
Yeah, but is it art? What do you think tiny ad?
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