All those breads look fantastic. \i made a wild blueberry pie this afternoon. Not as pleasing to look at but I know that it will taste good. Don't ask me how I know..... 
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King Arthur back of the bag oatmeal bread. It is one of our favorite recipes. Great sandwich bread!
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Homemade naan. Gotta love ghee!
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cruiseplanner1, you should give them a try. They are so easy to make! -
I may do that soon. We love making souvlaki and those would really take it over the top. Thanks -
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My daughter asked me for Harvest bread from Ken Forkish. So I obliged!
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I'm liking this flour combination; 600G bread flour, 100G spelt flour, and 100G Caputo Semola Flour. Add to that 200G levain, 530G water, and 16G salt. I'm really happy with the rise and crumb this produced.
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Last edited by Richard Chrz; October 25, 2025, 08:48 AM.Comment
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Thunder77 Basic bread with inclusions. I add them on each stretch and coil fold.
Can share and document if you care to see. It super loaded. I edited the original post to show you a cross section.
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I haven't baked in awhile. Today I did our go to. K.A. Rye Bread. I did the 1 loaf version and I used a 9×5 baking pan. The recipe calls for a baking sheet greased or parchment paper. I'll slice tomorrow.
Finally sliced.
Attached FilesLast edited by RichieB; October 17, 2025, 01:48 PM.Comment
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I feel pretty confident about this loaf of whole wheat bread. I’m starting to get the hang of it, maybe. I can’t slice it for another 90 minutes or so, though.
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Also, because I had all the stuff out I made a loaf of zucchini nut bread. I was a quick break master in my younger days. Zucchini, carrot, nut, banana, and poppyseed.
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The wheat bread is what I wanted. It isn’t crumb-y, it slices cleanly, it holds its shape in sandwiches and toast, and stands up to cold butter (as much as store bread does, anyhow).
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SheilaAnn I tried to attach it as a Paprika file, but I can’t figure it out on the iPad. But you can translate it to Paprika the same way as off any website. It’s the only one I’ve done so far, but it’s taken a couple tries to get the texture right. I want to get a reliable white bread, a reliable wheat bread, and reliable buns. Then I’ll start trying other stuff.
What I’ve decided is these bread recipes are just to get you close, and then when you’re actually making the bread, you need to make little adjustments based on what you know and what the conditions are in your kitchen. It just blows my mind how a tablespoon of water, or a finger pinch of flour, can change how the dough acts completely. I’ve learned to watch how it moves on the dough hook of the mixer. (I’m not doing any of this stuff by hand, my hands are tingly-asleep all the time as it is.)
Buttermilk Buns
Ingredients:
420 grams (3½ cups) unbleached all-purpose flour, plus more for dusting
37 grams (3 tablespoons) sugar
9 grams (1 tablespoon) instant yeast
7.5 grams (1¼ teaspoons) fine salt
1 large egg (50 grams)
241 grams (1 cup plus 1 tablespoon) warm low-fat buttermilk
57 grams (4 tablespoons) unsalted butter, cut into small cubes, at room temperature
Egg wash: 1 large egg (50 grams) beaten with ⅛ teaspoon salt
18 grams (2 tablespoons) sesame or poppy seeds for topping (optional)
Directions:
MAKE THE DOUGH: In a stand mixer bowl, combine the flour, sugar, yeast, and salt. Add the egg and buttermilk and, using the dough hook attachment, mix on medium-low speed until a cohesive dough forms, 2 to 3 minutes. Stop and scrape down the bowl as necessary. Increase the speed to medium-high and continue mixing the dough until it’s smooth and elastic, about 5 minutes. Reduce the speed to medium-low, then add a few cubes of butter to the dough, allowing the first addition to incorporate fully before adding the next. Once all the butter has been incorporated, the dough will feel slightly tacky. Cover and let rise until very puffy, 1 to 1½ hours.
SHAPE THE BUNS AND LET THEM RISE: Lightly flour a work surface, then use a plastic bowl scraper to ease the dough out of the bowl onto the work surface and gently press it into a rectangle. Shaping into a rectangle as opposed to a round will make dividing and preshaping the dough easier.
FOR HAMBURGER BUNS: Line a rimmed baking sheet with parchment paper. Divide the dough into 8 equal portions (each about 100 grams). Loosely preshape the pieces of dough into rounds, then use your cupped hand to create tension and shape smooth, taut rounds of dough. Evenly space the dough rounds on the prepared pan, then press down with your palm to flatten each into a disk that is about 4 inches in diameter and 1 inch thick. Cover and let rise until puffy and when pressed with a floured finger, a small indentation remains, 45 minutes to 1 hour.
FOR HOT DOG BUNS: Line two rimmed baking sheets with parchment paper. Divide the dough into 12 equal portions (each about 68 grams). Loosely preshape the pieces of dough into 4-inch tubes, then roll into 6-inch-long logs. Space 6 buns about 1 inch apart on each prepared pan. Cover and let rise until puffy and when pressed with a floured finger, a small indentation remains, about 45 minutes. Toward the end of the rising time, preheat the oven to 375°F.
BAKE: Lightly brush the buns with egg wash and sprinkle with seeds, if using, then bake until the tops are deep golden brown and the internal temperature reaches 190°F, 20 to 25 minutes.
Remove the rolls from the oven, then transfer to a wire rack to cool completely before serving. Store leftover buns in an airtight container up to 3 days or freeze for longer storage.
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Last edited by Richard Chrz; October 23, 2025, 12:59 PM.Comment
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