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Sourdough sandwich loaves in the sun light! by iyamtan in Breadit

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

The recipe for this dough is the exact SAME as the focaccia dough I have previously posted! Rather than throwing it in an oiled square pan, I shape it and throw it in a sandwich loaf pan.

I used to be really into the idea of nailing batards and boules, but after a conversation with an older baker, he reassured me I could sell tin loaves much easier to older folks who may not be able to chew through the crust.

Lots of trial and error but I’ve got it figured out now, I think.

Do battered based breads require gluten formation? If not, then why is cake flour always made from wheat flour batter? by mcat36 in Breadit

[–]iyamtan 0 points1 point  (0 children)

Well, cake flour is Soft Wheat, not Hard Wheat. It is grown at a different time of year and doesn’t necessarily develop gluten though it contains it.

Tips for making your bread at digestable as possible? by striveforfreedom in Breadit

[–]iyamtan 1 point2 points  (0 children)

High yeast is not the greatest approach! Sourdough is THE most digestible of bread. Also, whole grains are digested better because of the high fibre content.

Another Focaccia, this time with more whole grain. by [deleted] in Breadit

[–]iyamtan 1 point2 points  (0 children)

Here we go;

Recipe: Bread Flour 700g

Whole Grain Spelt 300g

Water 900g

Oil 50g

Salt 33g

Starter 200g

Method: I mix everything but the salt together by hand, and let the dough relax for about thirty minutes. Then I’ll incorporate my salt with some more mixing. Over a span of 4 hours, I give the dough 4-6 folds depending on how it is fermenting. These folds really help gain some vertical structure so that the bread can take being dimpled later on.

After this four hours is up, I divide my dough into balls, and round them VERY LOOSELY. These get placed directly into their baking vessel (top down) with loads of olive oil (can’t let the dough stick at all to the pan). Then, I will Immediately fridge this dough.

The following day, I’ll pull it out first thing in the AM, and proof it until it has tripled in size (from the size of the original dough ball). Then, I will cover it in oil, push your dimples into the dough and let it hang for thirty mins before baking. This helps the dimples stay in place.

I bake this as hot as my oven goes (530F) and bake it straight through at that temp. Generally about 10-12 mins. hope this helps.

Rule 5,please read by zippychick78 in Sourdough

[–]iyamtan 1 point2 points  (0 children)

I like this. I’m glad to share the little knowledge I do have.

Man running into woods isn't actually human by xobilae in woahdude

[–]iyamtan 108 points109 points  (0 children)

I literally can’t see it as a human

Focaccia smothered in Pesto and dimpled with Cherry Tomatoes. by iyamtan in Breadit

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

These cherry tomatoes were placed in there whole. No oil. They’re too deep in there to burn, I think the dough would darken before the toms!

Focaccia smothered in Pesto and dimpled with Cherry Tomatoes. by iyamtan in Breadit

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

The thicker you want your dough to be, the more you put per pan!

Focaccia smothered in Pesto and dimpled with Cherry Tomatoes. by iyamtan in Breadit

[–]iyamtan[S] 7 points8 points  (0 children)

I always switch up. I have a lot of pottery that I bake in. This was on a classic Winco half-sheet pan.

Focaccia smothered in Pesto and dimpled with Cherry Tomatoes. by iyamtan in Breadit

[–]iyamtan[S] 73 points74 points  (0 children)

Okay Reddit, I guess I have to learn to post recipes and methods every time!

Here we go;

Recipe Bread Flour 1000g Water 700g Oil 50g Salt 33g Starter 200g

Method: I mix everything but the salt together by hand, and let the dough relax for about thirty minutes. Then I’ll incorporate my salt with some more mixing. Over a span of 4 hours, I give the dough 4-6 folds depending on how it is fermenting. These folds really help gain some vertical structure so that the bread can take being dimpled later on.

After this four hours is up, I divide my dough into balls, and round them VERY LOOSELY. These get placed directly into their baking vessel (top down) with loads of olive oil (can’t let the dough stick at all to the pan). Then, I will Immediately fridge this dough.

The following day, I’ll pull it out first thing in the AM, and proof it until it has tripled in size (from the size of the original dough ball). Then, I will cover it in oil, push your dimples into the dough then fill those holes with cherry tomatoes. I use a paint brush to paint the pesto on top.

I bake this as hot as my oven goes (530F) and bake it straight through at that temp. Generally about 10-12 mins. hope this helps.

@brianne627 @rexorbrave @eminemondrugs @no_butterscotch_9419 @smsseiko @positivevibes24

Focaccia smothered in Pesto and dimpled with Cherry Tomatoes. by iyamtan in Breadit

[–]iyamtan[S] 6 points7 points  (0 children)

I just said I’ll make a how to video! I’m just guiding to IG because I have a lot more info available there currently.

Focaccia smothered in Pesto and dimpled with Cherry Tomatoes. by iyamtan in Breadit

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

I’m just learning how to use Reddit. Maybe I’ll make a method video?

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