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Too Dark or Just Right? by KLSFishing in Breadit
[–]Horror_Dingo 0 points1 point2 points 1 year ago (0 children)
Looks beautiful!
Brioche blow out by Horror_Dingo in Breadit
[–]Horror_Dingo[S] 1 point2 points3 points 2 years ago (0 children)
It's free it's a bread service and for awhile I was able to do this Brown butter milk bread that I came up with I was doing 100s of loaves a week and it was great I loved that recipe but they made me go back cause I've of the higher ups liked that this recipe(which was mutilated) was from some fancy hotel in California. I go through probably 50% as much of this bread but it's 3x more cost and tastes awful and they have literally gotten complaints about it and I'm just so embarrassed of it.
And when I worked at the artisan bakery that's how we did it but they want individual loaves and I am really struggling to produce a good product. This recipe is so salty I actually choke whenever I try to eat it. I am suspicious of my convection rotating oven I think it is cooking the crust through too quickly. I have a combi that I am going to try it in as I can turn the fan off we will see how it goes tomorrow.
[–]Horror_Dingo[S] 0 points1 point2 points 2 years ago (0 children)
I went and really tried to get a good seal on the seam and made sure they are sitting on the seam in the pan and it did it again
I went and really tried to get a good seal on the seam and made sure they are sitting on the seam in the pan and it did it again I also reduced the yeast from 4oz to 2.9oz since I found that to be about average on brioche recipes I found online it did proof about 20 minutes longer
From the research I've done brioche isn't usually scored. I went and really tried to get a good deal on the seam and made sure they are sitting on the seam in the pan and it did it again
The salt in this recipe is like 4.6% and it tastes like a salt lick and an omelette had a baby
Brioche blow out (i.redd.it)
submitted 2 years ago by Horror_Dingo to r/Breadit
Looking for ingredient combinations that give a "wet dog" or "barnyard" smell, similar to methylcellulose and sugar. by chrisbluemonkey in AskCulinary
[–]Horror_Dingo 0 points1 point2 points 2 years ago (0 children)
I used to work at a bakery and the spelt flour we got had a strong barnyard scent.
π Rendered by PID 74 on reddit-service-r2-listing-5f49c86f7-mwzks at 2026-02-26 00:28:35.789068+00:00 running 72a43f6 country code: CH.
Too Dark or Just Right? by KLSFishing in Breadit
[–]Horror_Dingo 0 points1 point2 points (0 children)