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bread is loaf👍

@sourdoan

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Currently at the bone density / HRT / muscle retension / microbiome-conscious stage of life

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#226 - European Hotel Kitchenette "loaf." Part 2.

Score, bake, and crumb shot 📸...

Definitely not the prettiest, or resulting in much height, but the taste was very okay. Short queen 👑. At yeast I tried. by @sourdoan

#226 - European Hotel Kitchenette "loaf." Part I.

My first attempt to bake anything in Europe 🤞🤞🤞

This is in two parts only cus I cannot edit a whole sourdough process in under 90 seconds as hard as I try. Will dough better next time.

P.S. Background 🎶 track inspo from "Widow's Bay " - Episode 4. The show is pure excellence & Patricia is just absolute ✨ perfection✨. by @sourdoan

#218 - 🤍 White chocolate chip & cranberry loaf with 🌈 sprinkles, by request of the birthday boy 🎂🥳. Bake & crumb shot 📷.

OG recipe (+honey):
500g flour
350g water
125g Ginny
12g salt
50g 🍯

Added in during stretch & folds:
🤍 white choc chips, measured by heart
1 cup dried cranberries soaked in water for 20min & then pat dry

Added in during shaping:
🍑load of 🌈 sprinkles

Glad we got to fit this in before leaving for overseas ✈️🌍. And pretty tasty results, but maybe half as many cranberries next time. 👍 by @sourdoan

#220 - Part 1 of white choc chip matcha 🥖: Combine, bulk ferment, shape, and cold proof....

Skip to ~50 second mark (shaping) to see how the marbled look was done. 🌀 by @sourdoan

#220 - Matcha white choc chip loaf 💚🤍 Part 2: The score, bake & crumb 📸.

(thank you for the suggestion @hhongnguyen1947)

End results / flavour was as expected - if you like the taste of matcha, this one's for you. It tasted very... matcha. Like freshly mowed matcha. by @sourdoan

Sourdough side quest - homemade honey butter 🍯🧈

I may have gone a little overboard editing with all the sound FX, but I think I balanced it out well by setting the volume to about the same level on everything, such that you can hardly make any of it out 👌 by @sourdoan

Loaf #200!!!! Miso flavoured sourdough with dried seaweed inclusion + white & black sesame seed top 🟩🥣 🤍🖤

I've done this flavour only once before so thought I'd try it again at this milestone loaf...

Subbed 350g of miso soup for the warm water & skipped the 10g of salt as I figured the soup was salty enough 🤷‍♀️& I folded in maybe 2 cups of nori seaweed? The dough was fairly stiff to work with even with a bit of extra water, a bit more 💧& 🧂 wouldn't have hurt the loaf, but the end result was pretty good, looks & taste wise 🙌

Yay 🥳🥳🥳

PS to the people who see me regularly in real life, yes I have been wearing this same brown jumper almost every day since mid-May, but I do change out the undershirt 🤷‍♀️ #Uniqlo4eva by @sourdoan

#182: My first attempt at a sourdough 🐰 with vaguely 🐰-like results 🙌🙌🙌

PS. I know I KNOW I have my sleeves all in it, lol - we are the only people eating this bunny bread if that helps 😅🤷‍♀️ #notterrible #fatrabbit by @sourdoan

#143 - #148ish: FINALLY 😅 after MULTIPLE failed attempts at scoring something that looked remotely holiday-esque (not all fails shown), the good ole ❄️ pattern gave better than decent results -- It even looks pretty on the oval shape loaves 🥳🥳 So ya, lesson learned - 🚫🌲 >>>❄️❄️❄️❄️ ✅✅✅✅

🙌🙌🙌🙌 👏👏👏👏christa by @sourdoan

#138 🎄-themed test loaf: shape & score, bake, and crumb shot 📸

I've started to do some trial runs in prep for potlucks & potential gifting this season...

I used the OG😎 recipe (@reduced size - 75%) & added maple syrup & vanilla. I added red and green sprinkles and white choc chips during the stretch & fold, and also in shaping. Baked 230c for 35 minutes covered, then uncovered at 210 for another 18 minutes. The loaf still seemed a bit undercooked, so I threw it back in for 5 more minutes...

Resultsℹ️: Flavour was 👌, I was worried it would turn out gluggy or sickly sweet, but pleasantly surprised. The green and red from the sprinkles was less punchy than I wanted, but I guess that makes the loaf more appetising looking? Score pattern I tried looked like garbage (meant to be Christmas trees 🎄 lol) so next test loaf, I need figure out how to make them look more tree-ey or at least less blob-ey 🤔 I do like the round boule shape - round definitely do be feeling like a more jolly (hohoho) shape than rectangle.

PS I fn LOVE 💚♥️💚♥️💚♥️💚♥️ this time of year. Everything gives me that cozy holiday feeling 😊 best Best BEST 🤍 by @sourdoan

#124 (50% rye / lower gluten loaf with caraway top) crumbshot 📸. Request by Peter, a food he grew up eating made by his eastern Euro grandparents.

It's been a while since #100 - We got the sweetest lil pup a month ago and it's been wrecking havoc on my sleep. But so worth it. Watch til the end for a George cameo during the dance outro.🪩🕺

Anyway, ive learned the strength that comes from gluten in trad sourdough loaves, for lower gluten loaves, it comes more from starches and gums which trap the gases needed to stabilise the bread. Overall, i find it not as fun baking low gluten - even the GF starter just sits there... no real active bubbles, no big growth -- it's just a sandy-looking little blob in a jar. 🫙 by @sourdoan

Weekend 🥖bounty 💰:

#111 - classic 😎 (@ 75% size)
#113 & #114 - 👶 chocolate loaves (@50% size) two ways; both with same cocoa powder mixed base (came out such a pretty colour brown), but during shaping, I added brown sugar & cinnamon into one and a 3 choc chip mixxy (milk, dark, and white) in the other 🤍🤎🍪

I've been trying to experiment with smaller-sized loaves just cus the end result is more manageable and also less intense when gifting - a loaf of bread weighing in at almost a kilo is a Lot of bread, even for me...

Also, a friend (👋Summer!) suggested I mix it up a little and make other sourdough-based foods, but it's been hard to find recipes that aren't like "chocolate chip muffins, and then add some starter to them!" or "banana bread, and then mix some starter into that!". Maybe I'm overthinking it. Anyway, now taking suggestions. Ok, It's late. 💤

Ohh maybe soft pretzels 🥨! by @sourdoan