#Flour

White AP flour, 75% hydration. Only managed to get 2 stretch & folds in and I didn't bench rest so I'm pleasantly surprised with the crumb 🤷 submitted by /u/definitelyarobo [link] [comments]

Use over-ripe fruit to flesh out this loaf with chocolate, spelt and miso – truly top banana

This easy Smothered Pork Chops recipe is a Southern favorite! Juicy, golden-seared pork chops in creamy onion gravy, ready in just 35 minutes.

If you want a loaf that’s tall, tender, and packed with whole grains, there’s only one option: the Everyday Bread.

This eggy, aromatic, and plush Armenian bread is traditionally made to celebrate Easter, but it’s delicious enough to enjoy any time of year.

From Boing Boing: A Directory of Wonderful Things: NYC's iconic bagels and pizzas could change because a carcinogenic ingredient may soon become illegal in NY

This budget-friendly chicken Marsala recipe is so rich and flavorful, you won't believe it didn't come from your favorite Italian restaurant!

Make biscuits and gravy in one skillet by baking fluffy biscuits directly on top of rich sausage gravy for an easy, comforting breakfast.

Expert explains which option causes a bigger blood sugar spike and what healthier tea-time choices you should consider.

This is jeffrey hamelmans 66% sourdough rye. One of my favorite breads. I left it unscored because it tends to collapse a bit if scored.

My last few sourdough bakes have come out somewhat flat with a dense crumb with several large holes. Any thoughts on why this might be happening? Maybe under-proved? Recipe below.…

During my week long stay in Milano, I went there almost every day for my afternoon snack. For my bake, it was made with only pizza flour as I could not find a stronger flour to mix in.

300g flour, 210g water, 4g yeast, 6g salt you know the drill I scored it really deep but it just rose up to where the score flattened out and then couldn't go anymore. How do you guys score your dough?…

**Tou can make this recipe** [**here**](https://recipe-repository.com/recipe/mama-rosas-rich-chocolate-fudge-cake) **INGREDIENTS** 200g dark chocolate, chopped 1 cup all-purpose flour 1 cup granulated sugar 2 large eggs 1/2 cup vegetable oil 1 teaspoon…

From Reddit - r/breadit: Got a new flour (Kyrol); this is an 80% hydration sourdough. Accidentally let it rise to like 130% and surprisingly got a decent result which makes me think I’ve been under proofing. The crumb isn’t as open as I’d like though.…

Hi bread lovers! I’ve been baking sourdough bread for the last 2 years with great success. Now I want to move to making soft bread, something that I can cut and make school sandwiches for my kids.…

# Yudane * Bread flour: 120g * Boiling water: 125g 1. Combine flour and boiling water until a dough forms. 2. Cover and cool completely in the refrigerator. # Levain * Bread flour: 50g * Water: 50g * Active starter: 10g 1. Build and use at peak.…