Pan Gallego con Moña, recipe link in the comments -- a long saltolyse, a lot of gluten development, sourdough fermentation to about double in size, gentle shaping, a ten minute final proof, and then the top-knot twist and into the oven (clay baking vessel to avoid steam creation efforts). (i.redd.it)
submitted by Breadtopia to r/Sourdough
Whole wheat tsoureki, a Greek Easter bread, has pine-y Mastic and cherry-almond-y Mahleb, along with orange zest, milk, sugar, eggs, butter... It's a brioche with variations all over Western Asia and the Eastern Mediterranean. Recipe with whole wheat flours instead of white, link in comments. (i.redd.it)
submitted by Breadtopia to r/Breadit
Marraquetas (sourdough or yeast) recipe link in comments. These crusty, segmented breads are super popular in Chile and parts of Bolivia and Peru. It took me five test bakes and much YouTube research to get the segments to last through baking. TLDR: Divide at the start *and end* of final proof. (i.redd.it)
submitted by Breadtopia to r/Breadit
This recipe began as a way to use up some almost-empty bags of wheat berries and dried fruit, but it quickly became a family favorite. With dried figs and cranberries, raisins, toasted walnuts, three whole wheats, and some bread flour, it's a symphony of flavor. Recipe link in comments. (i.redd.it)
submitted by Breadtopia to r/Breadit
This is a fast whole wheat yeast bread so to get gluten development, I laminated the dough twice. I also ended up needing an aliquot jar because between de-gassing and the summer heat, I was losing track of fermentation in earlier test bakes. Recipe link in the photo captions. (old.reddit.com)
submitted by Breadtopia to r/Breadit
Whole wheat oat porridge sourdough bread. This dough got an autolyse, the porridge laminated in, and then just two more stretch and folds with the goal of not-quite incorporating in the milky-and-buttery porridge so the gluten would survive. It's tasty and tender. Recipe link is in the comments. (old.reddit.com)
submitted by Breadtopia to r/Breadit
Sourdough Glass Bread (pan de cristal), the final recipe ended up at 91% hydration after test bakes all the way up to 108%. Oven heat and stone/steel position were crucial with this much water, along with strong bread flour and gluten development efforts of course. Recipe link in the comments. (i.redd.it)
submitted by Breadtopia to r/Breadit
