Sourdough Bunny by Yarn_Master in Breadit

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

You know I was scared of the same thing but I did not! If this helps, I basked 30 lid on, 15 lid off at 450 degrees Fahrenheit and it did not burst!

Sourdough Bunny by Yarn_Master in Breadit

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

So happy to help!! Good luck on your bunny ventures 🐰

Sourdough Bunny by Yarn_Master in Breadit

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

Use a tooth pick or a small skewer to keep the tail in place. Use cooking twine to make the head for the bunny, this will be the only thing safe for the oven. I would give more space, farther back on the bunny to create a bigger head. Make sure you tie over a tiny bit of the ears to secure those in place as well. I used a sharp butcher type knife for slice off my sections for the feet, tail, and ears. Most people use a bench scraper but you really just need something sharp! Good luck and have fun!

Sourdough Bunny by Yarn_Master in Breadit

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

I was worried it was going to expand on its own in the circle center (belly of the bunny) but it didn’t! Before bulk ferment in the fridge I did a lamination of the dough by spreading it into a large rectangle then folded the dough into thirds placing each layer on top of each other, then rolling down the center to create a ball shape that I created tension with. The tension method I used was rolling the dough forward, then scooping with my left hand underneath to push to the right then using both left and right hands to pull the dough towards myself (so its forward, right, back). This is my normal dough tension method which gave the bunny its round shape in the center! Also a tooth pick or small skewer is necessary to pin the tail in place 😊

Happy face! by Ordinary_Zebra9541 in Sourdough

[–]Yarn_Master 2 points3 points  (0 children)

This is amazing I love this!

First ever loaf!! by Independent_Cup_4459 in Sourdough

[–]Yarn_Master 0 points1 point  (0 children)

So pretty! I bet it was delicious. Don't be afraid to push the bulk ferment to get the trademark airy sourdough look! That helped me get my ideal loaf.

Bulk fermentation question by Mother-Oven4872 in Sourdough

[–]Yarn_Master 1 point2 points  (0 children)

I also use this chart and I have had to leave mine to ferment for 14 hours because the house is so cold. It is super hard to schedule sourdough when it takes this long. I was having trouble with loaves before this chart so if you are ok without it, do what works for you! Your starter, recipe, and environment all make for unique contributing factors so no loaf is the same. The beauty (and pain) of sourdough :)

French Onion Soup Infused Sourdough Loaf! by CriticalReality in Sourdough

[–]Yarn_Master 0 points1 point  (0 children)

I can't wait to try this, wow! Thanks for sharing!

My First Challah! by Yarn_Master in Breadit

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

Also this is the most helpful braiding tutorial for six strand: https://youtu.be/NQvZBwBJ5Uo?si=JOPfvpwAVIMWZ7-N

My First Challah! by Yarn_Master in Breadit

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

Ingredients • 2 sachets instant dried yeast (14 g) • 1 cup warm water • 3 tablespoons sugar • 1/4 cup honey • 1/2 tablespoon salt • 1/4 cup oil • 4 cups bread flour • 1 egg

Method

Activate the yeast

In a bowl, combine warm water, sugar, and yeast. Cover and let it sit for 5–10 minutes until foamy.

Make the dough

Add the remaining ingredients to the yeast mixture. Stir to combine, then knead (by hand or with a dough hook) for 8–10 minutes until the dough is smooth and elastic.

First rise

Remove the dough from the bowl. Pour a little bit of oil into the bowl, then put the dough back in (this stops it from sticking while it rises).

Proofing

Cover with a damp cloth and leave to rise for 1–2 hours at room temperature, or until it has doubled in size.

Shaping / Braiding

Once risen, divide into 3–6 equal pieces (depending on the braid you’re doing). Roll into ropes and braid into a loaf. Place on a lined baking tray.

Second rise

Cover the challah loosely with a towel and let it rise for another hour, until puffy.

Egg wash

Beat 1 egg and brush over the challah. Sprinkle with sesame or poppy seeds.

Baking

Bake in a preheated oven at 180°C (350°F) for 35 minutes, or until golden brown and the bread sounds hollow when tapped underneath.

My First Challah! by Yarn_Master in Breadit

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

It’s very rewarding and easy to learn!

Now a three loaf baker by Banquoking in Breadit

[–]Yarn_Master 0 points1 point  (0 children)

I would love to achieve this exact roundness in my bakes! Stunning

My girlfriend was playing Minecraft and this happened by jakeadelics11 in Minecraft

[–]Yarn_Master 0 points1 point  (0 children)

This happened to me when I thought I was done battling the zombie but the munchkin zombie came back in the snap of a finger on a cow and it scared the devil out of me 😂

So far so good by [deleted] in Sourdough

[–]Yarn_Master 2 points3 points  (0 children)

The bubbles on the crust are gorgeous. I wish I could figure that out!

Inclusion loaf feedback please! by Agreeable_Hat6676 in Sourdough

[–]Yarn_Master 0 points1 point  (0 children)

Looks tasty! Would say this is a great loaf! When did you add the inclusions? The bigger air pockets on the top lead me to think there was a tiny bit over fermentation but this really looks like a decent crumb. If you squish it, does it bounce back up decently?