What are you baking today (2025)?

[badjak]

They are not rolls & not loaves either.
Almost got them burned by pushing one of the pizza stone close to the fire source of the uuni

Bottom one had a side slash, but apparently not deep enough

 

[Barriehie]

Made my weekly bread bit but with a change. Subbed out 20% of the wheat flour for rye flour and added 60g of cooked wheat berries.

 

[JAS_OH1]

Made my weekly bread bit but with a change. Subbed out 20% of the wheat flour for rye flour and added 60g of cooked wheat berries.View attachment 130067

Did it make it a little dense?

 

[Barriehie]

Did it make it a little dense?

Not really. Rye doesn't have the protein like wheat does which is why it's typically denser so I add a bit of this:

For overnight in the fridge ferments I also add a Tbsp of molasses and a bit of this:

This batch came out like this:

A batch with no additions looks like this:

 

[Barriehie]

Made some 100% whole wheat bread. Weighed out my berries, plus a little, and ground it then weighed into the mixing bowl. Overnight rise, punch down and shape in the AM, rise again and cook. I usually, in the summer, pan fry the flat breads but this one rose really well so I baked it.

 

[badjak]

I managed to burn my flat bread.
I went outside and forgot the gas was still on.
I could salvage the top half though

 

[Barriehie]

I managed to burn my flat bread.
I went outside and forgot the gas was still on.
I could salvage the top half though

I think you were really testing the upper limits of the Maillard reaction.

 

[badjak]

New batch of sourdough on the go.
I split in 7 and keep in the fridge. One baby bread a day for a week
Main reason: i'll just finish the whole lot in no time otherwise. There is something about fresh bread

 

[Barriehie]

New batch of sourdough on the go.
I split in 7 and keep in the fridge. One baby bread a day for a week
Main reason: i'll just finish the whole lot in no time otherwise. There is something about fresh bread

The bread I made yesterday, , with the fresh milled berries and overnight rise tasted so much better than I recall it ever tasting before. It's been a long minute since I've milled my own flour but now my living space can accommodate such endeavors.