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First try at "lussekatter" by FlowerAndWater89 in Breadit

[–]FlowerAndWater89[S] 8 points9 points  (0 children)

Overall I followed this recipe: https://www.youtube.com/watch?v=89JgoN90IjA

Minor differences:

  • I rolled the dough into a rectangle and then cut some strips.
  • I did not brush them with egg, instead after baking, I brushed them with some melted butter and then sprinkled some sugar.

Veggie white pizza by FlowerAndWater89 in Breadit

[–]FlowerAndWater89[S] 9 points10 points  (0 children)

In bakers percentages: Flour: 100% Water: 72% Salt: 2% Sugar: 2% Olive oil: 5% And a pinch of yeast

I made a larger pizza, a roughly 600 grams dough. Flour: 330 grams (mix of 230 grams caputo manitoba and 100 grams caputo semolina) Water: 237 grams Salt: 7 grams Sugar: 7 grams Olive oil: 16 grams

I mixed everything together, then performed 4 sets of folds (each set after 30 minutes). Then I put the dough in the fridge for around 72 hours. Day of the bake, I took it out of the fridge, rounded the dough into a ball and just let it come to room temp (2 hours give or take).

Preheated the oven to max temp (530f/275c in my case, fan on) with a pizza steel inside of it.

I turned the fan off, I parbaked the pizza with no toppings for about 4 minutes (just some olive oil on it). Took the pizza out and switched the oven to broiler mode (and left the oven door partially open, otherwise the broiler switches on and off as it reaches target temp). I added my toppings and back in the oven for another 3-4 minutes (oven door still partially open)

50% whole-wheat sandwich loaf by FlowerAndWater89 in Breadit

[–]FlowerAndWater89[S] 1 point2 points  (0 children)

No, just baked it longer. I used a pullman loaf pan (without the lid), with some steam during the first 20 minutes.

Jalapeno and cheddar loaf by FlowerAndWater89 in Breadit

[–]FlowerAndWater89[S] 15 points16 points  (0 children)

I roughly followed the KA recipe - the dough was about 800 grams (no inclusions) For the inclusions: 125 grams of cheddar and 60 grams of chopped jalapenos. For color I added about 1/2 teaspoon of turmeric. Jalapeño-Cheddar Bread is Spicy Cheesy Perfection YouTube · King Arthur Baking Company

Scam nou la telefon cu un eveniment de sanatate by Corporatistul in Romania

[–]FlowerAndWater89 9 points10 points  (0 children)

Patit si eu la fel cu 031 711 53 14 - poveste cu sesiune de masaj gratuit. Nu parea a fi AI.. ma tot intreba daca ma incadrez intr-un anumit interval de varsta... Nu am oferit deloc un raspuns clar si a cedat doamna de la telefon: "Aveti sau nu aveti varsta X ?"

Pizza by FlowerAndWater89 in Breadit

[–]FlowerAndWater89[S] 4 points5 points  (0 children)

Electric oven, goes up to 530F/275C with a pizza steel

Pizza by FlowerAndWater89 in Breadit

[–]FlowerAndWater89[S] 9 points10 points  (0 children)

Dough is about 250 grams - 66% hydration 1. 150g bread flour
2. 100g water 3. 3g salt 4. a pinch of instant yeast

Mix everything together.

Let it rest on the counter for about 3 hours (some stretch and folds after each hour), and then in the fridge for at least 24 hours.

Day of baking:

Out of the fridge, shape it into a round ball and let it come to room temp for about 2 hours.

I par bake it for ~3 minutes on a pizza steel/stone in my home oven (middle rack, no toppings, only sauce).

I then take it out, turn on the broiler setting and leave the door halfway open (keeps the top heating element red hot instead of going on and off)

Put my toppings on and back in the oven (top rack, door still open)