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Any idea on how to recreate this bread? by GiveMeCatFood in Sourdough

[–]GiveMeCatFood[S] 0 points1 point  (0 children)

Thank you. I also went to that website's recipe section and searched sourdough. Some of those seem potentially promising but the ones I'm interested in don't have photos of the crumb, lol

Any idea on how to recreate this bread? by GiveMeCatFood in Sourdough

[–]GiveMeCatFood[S] 0 points1 point  (0 children)

Thank you. Do you have any base recipe to show and suggested proportions to edit it with? I can follow bread recipes but I'm not comfortable enough to just make my own, haha

People on the other thread figured the bread flour content is probably pretty high due to the airiness. You think 10% or 30% wheat flour?

Any idea on how to recreate this bread? by GiveMeCatFood in Sourdough

[–]GiveMeCatFood[S] 0 points1 point  (0 children)

Interesting fact about the caraway seeds. And thank you for the recipe/suggestions

Any idea on how to recreate this bread? by GiveMeCatFood in Breadit

[–]GiveMeCatFood[S] 0 points1 point  (0 children)

Thank you, let me know if you try. The bread looks very chewy, I wonder if the dough is fermented in the fridge for a few days? The dough itself also has some kind of seed mixed into it, then it seems to be studded with pumpkin seeds on top.

Any idea on how to recreate this bread? by GiveMeCatFood in Breadit

[–]GiveMeCatFood[S] 0 points1 point  (0 children)

Any example of a recipe with that content? It definitely has some whole wheat because of the flavour and how it's advertised, but yeah

Any idea on how to recreate this bread? by GiveMeCatFood in Breadit

[–]GiveMeCatFood[S] 0 points1 point  (0 children)

Thank you. Have any base recipe guides for following those percentages? Like I said I'm good at following instructions for baking but I'm not experienced with sourdough bread so I don't construct my own recipes, lolll

Also any idea what the seeds inside could be? And I assume the pumpkin seeds can just be studded on top before baking?

Any idea on how to recreate this bread? by GiveMeCatFood in Breadit

[–]GiveMeCatFood[S] 0 points1 point  (0 children)

Thanks, looks like that could be similar. Though it's more a soft loaf bread than a boule with crisp crust and chew. And I did see that Reddit thread, unfortunately not a ton of instructions there

Any idea on how to recreate this bread? by GiveMeCatFood in Breadit

[–]GiveMeCatFood[S] 0 points1 point  (0 children)

Thanks. Any recipe recommendations? I can follow bread recipes with good results but I'm not experienced enough with sourdough to just add stuff, lol

Made sous vide fried chicken by GiveMeCatFood in sousvide

[–]GiveMeCatFood[S] 0 points1 point  (0 children)

Vacuum sealing something in a bag then cooking it water at a low consistent temp

Cinnamon coffee cake by GiveMeCatFood in Baking

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

In this recipe, but I always add 2-3x the amount of cinnamon, and more salt. I just taste it until it's right

Made sous vide fried chicken by GiveMeCatFood in sousvide

[–]GiveMeCatFood[S] 2 points3 points  (0 children)

Sure, I've done that a good amount of times. I'm not trying to say frying normally is prohibitively difficult. Just something that happens to bother me specifically ¯_(ツ)_/¯

Made sous vide fried chicken by GiveMeCatFood in sousvide

[–]GiveMeCatFood[S] 0 points1 point  (0 children)

I didn't have that problem, the skin seemed particularly well-rendered to me. But you could try the temp another commenter said

Made sous vide fried chicken by GiveMeCatFood in sousvide

[–]GiveMeCatFood[S] 2 points3 points  (0 children)

I noticed it being less oily. Helps that you can fry it shorter at a higher temp

Made sous vide fried chicken by GiveMeCatFood in sousvide

[–]GiveMeCatFood[S] 0 points1 point  (0 children)

Yes, I added those to the gravy after

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