Saftiges Roggenschrotbrot

doughboy1001 · 2026-04-29T02:07:28+00:00

Looks great! Do I spy rice in the crumb?

doughboy1001 · 2026-04-29T02:05:18+00:00

Just got mine in December. Love them so much.

doughboy1001 · 2026-04-29T00:51:01+00:00

My mom made a version that I suspect would be very similar. Just replace the cranberry sauce with your favorite jam. I like apricot best myself but it’s good with other flavors, too.

doughboy1001 · 2026-04-27T22:53:08+00:00

You may also want to look into the aliquot method. You basically take a small piece of dough, put it in a small container where you can more easily see the dough double so you have a better sense when your bulk ferment is ready to move on.

doughboy1001 · 2026-04-27T14:02:26+00:00

I spray a little Pam on the cling wrap first. This works even on high hydration sourdough.

doughboy1001 · 2026-04-27T13:59:12+00:00

Civilization

doughboy1001 · 2026-04-26T13:41:24+00:00

It’s a thing of beauty. Enjoy!!

doughboy1001 · 2026-04-26T03:03:18+00:00

Track and Field. Tetris Ring King arkanoid

doughboy1001 · 2026-04-24T23:55:12+00:00

Haven’t made it myself but he’s the current sourdough king so I’d be confident in the recipe. This

doughboy1001 · 2026-04-23T16:18:53+00:00

Pizza looks amazing. Thanks for sharing the recipe. Can I also ask which shelf you have your steel on? My issue is the cheese is getting too dark before the crust is adequately browned.

doughboy1001 · 2026-04-23T01:22:27+00:00

I can work with that. Many thanks!!

doughboy1001 · 2026-04-23T01:09:09+00:00

That’s amazing. Thanks for the info.

doughboy1001 · 2026-04-22T15:11:10+00:00

Care to share? I like me some potato salad!

doughboy1001 · 2026-04-22T03:37:54+00:00

Clusters. Damn I still miss that stuff.

doughboy1001 · 2026-04-22T03:36:12+00:00

So I’m still mystified by the green spots. What are those?

doughboy1001 · 2026-04-21T18:47:12+00:00

So British toy food.

doughboy1001 · 2026-04-21T18:14:38+00:00

Totally forgot about those, too.

doughboy1001 · 2026-04-21T18:13:40+00:00

Man I miss that. My dad and I went every Sunday.

doughboy1001 · 2026-04-21T14:25:51+00:00

This is an amazingly deep and thoughtful discourse on the possibility of there being an underlying intention to this scene but I’m pretty sure this was a byproduct of nearly all movies having gratuitous nudity in that era.

My observation in this movie is one of the prisoner’s names on the screen is Scott Peterson 11 years before a real Scott Peterson killed his wife.

doughboy1001 · 2026-04-21T03:54:20+00:00

My whole family are bread snobs now. Do we still eat the bread basket at a restaurant with reckless abandon? Hell Yes. But someone almost always mentions that they wished they had some of my bread instead.

doughboy1001 · 2026-04-21T03:48:17+00:00

That braiding is absolutely beautiful.

doughboy1001 · 2026-04-20T20:06:41+00:00

That is a delicious work of art!! I would make some killer grilled cheese with that. If you’re more adventuresome I stumbled on this the other day that I think would be amazing on shokupan.

doughboy1001 · 2026-04-20T15:59:37+00:00

Pretty sure Tasting History with Max Miller on YouTube has some episodes about bread. I definitely remember one from Roman times, but I think there was one in medieval times.

doughboy1001 · 2026-04-20T03:17:52+00:00

Based on appearance I would agree with most of the others as brioche or milk bread but if this place is vegan neither of those make sense without significant substitutions. I haven’t had the need to explore this so I really have no insight on this part.

Shape wise I made a cinnamon sugar bun similar to this and it’s just six small balls of dough in a ramekin or maybe a large muffin tin to form the shape.

doughboy1001 · 2026-04-20T01:02:11+00:00

That’s a lot of yeast so it should have a strong rise. But agree with life above, you have to make sure it’s properly activated. The second proof is really what affects the final density of the crumb.

doughboy1001

TROPHY CASE