I have ARFID and don’t have much flavour in my diet. Bread and butter is a staple food for me, so I can probably appreciate a nice loaf more than most. I’m so proud of how these are turning out, especially having never baked before.
I follow John Kirkwood videos/recipes on YouTube (old English bloomer, for the above).
For these two loaves combined:
650g strong white bread flour
370ml (40degC) water
7g dry active yeast
15g butter
9g salt
6g sugar
If anyone has any comments/advice for improvements, I’d be keen to read it. Haven’t done much experimenting yet..although that’s partly due to being pretty happy with it as is.
by chco1989
7 Comments
this feels like self care and i’m here for it
Damn that baked potato looks yummy
I’m all in on my bread making journey, with a twist. Me and my wife have been craving our beloved “Pan Sobao” from Puerto Rico. Pan Sobao is a soft, a little sweet, bread that is a staple in puertorrican tables, for sandwiches, breakfast and with the afternoon “cafecito con leche”. We moved from the island to the US 8 years ago, and since then, everything that we’ve found in supermarkets are “bolillos” or cuban bread, at best, which is ok, but it is not Pan Sobao. So, long story short, we are today on our second bread batch, and if it is as good as the first one we tried last week, then we will never buy bread from the grocery store ever again.
Hi. Good on you, and well done, they look great
You got the bug! It’s so rewarding to make your own bread.
Looks great! If you’d like feedback, a picture of the inside will give us much more to go off of 🙂
Wait until you find out that you can make a large vat of dough and stick it in the fridge and it’ll be good for quite a few days. Just pull off a chunk and bake a fresh loaf when you want. After 3/4 days, additional proofing on the counter isn’t required.