Bready

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Bready is a community for anything related to making homemade bread!

Bloomers, loafs, flatbreads, rye breads, wheat breads, sourdough breads, yeast breads - all fermented breads are welcome! Vienesse pastries like croissants are also welcome because technically they're breads too.

This is an English language only comminuty.

Rules:

All posts must be bread or baking-related.
No SPAM and advertising posts. If you want to promote your business - contact mods first to get an approval.
No NSFW content.
Try to share your recipe with your photos so everyone is able to recreate it.
All recipes are public domain, recipe books are not. You can post any recipe invented by someone else, but you cannot post copyrighted work. That means no photos of book pages and screenshots of 3rd party web sites. Write the recipe down in text format instead.

founded 1 year ago

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Aux@lemmy.world

wherever I saw "putting a wet piece of parchment over the loaves and then removing after 15 minutes" thank you, thank you, thank you. (reddthat.com)

submitted 1 week ago by TheReturnOfPEB@reddthat.com to c/bready@lemmy.world

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That addition moved me one huge step closer. I don't remember where I saw or read or listened to or wherever I learned it but I was too weary to pour boiling water into my gas oven and this really worked for me.

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[–] TheReturnOfPEB@reddthat.com 11 points 1 week ago* (last edited 1 week ago)

I had two loaf shaped things of (475g flour/365ml water/1.5 t yeast/salt 8 grams after 11 hour rise) sitting on dry parchment directly on the rack of the lowest rack with oven @ 485 F for 15 minutes with wet parchment directly on top of two loaf shaped bits for 15 minutes; then 10 minutes uncovered then removed to cooling rack.

i am are still not shaping them quite right but the crust finally showed how i wanted.

thank you for coming to my bread talk.