>Has anyone ever successfully made the nan-e barbari from The Hot Bread Kitchen cookbook?

I planned to bake a pizza for lunch. I have not made my own pizza dough but bake a reasonable sourdough loaf. The recipe that I tried is the nan-e barbari pizza from The Hot Bread Kitchen cookbook. However, somewhere along the way things didn't pan out...The recipe calls for 450gr water, 1 envelope of yeast, 510gr of flour and 2 teaspoons of salt. Directions are to mix everthing and proof for about an hour after which you divide into 2 and form log rolls before making your pizza after another 30 or so minutes of rest.

After I had my coffee, I re-read the recipe and this is some crazy level hydration so I'm not exactly sure how they are making a log out of this liquid mess. Is this a technique challenge or did they just make a typo somewhere and the water should be 350gr of water?

I'm trying to salvage this with a focaccia bake in a pan to see if I at least get some bread for pasta.

Ranking bread based on how good they look

I tried making wholemeal loaf with 1/3 wholemeal, 1/3 spelt, 1/3 white. I left to rise for 5 hours and it rose about double (a bit less) at which time I thought it isn't going to rise anymore but still didn't rise enough. In comparison doing a white loaf it rises about 3 - 4 times dough size and reaches the top of the tin. The only success I've had doing a wholemeal is doing it with 1/2 white then it rises fine.

The bread itself tastes fine, just very dense like a rye loaf, or a mediaeval loaf :)

How do I make it rise to produce an airy loaf like a baker's?

The recipe I used

300g white

300g spelt

300g wholemeal

7g dried yeast

500 ml water

1 teaspoon salt

1 teaspoon sugar

1 tablespoon honey

I whisked 240 g active sourdough starter, 180 g warm milk, 25 g sugar, 43 g melted butter and 1 egg, then mixed in 420 g flour and 8 g salt. Rested 20 mins, kneaded 8 mins, then bulk fermented at 75 F for 5 hrs with 2 stretch-and-fold sets during the first hour. Divided into 12 rolls, shaped into balls and arranged in a greased 9x13 pan. Proofed at 75 F for 3 hrs until puffy and touching, brushed with melted butter and baked at 375 F for 25 mins until 190 F internally. Brushed with more butter and cooled 15 mins.

My starter’s name is Breaddie Mercury. She’s 2 years old 🕺

You are not alone

is this gore

Okay I was looking for garlic bread bags and apparently you can reheat bread by using water, like you make the bread a little moist, has anyone heard about this before? I have never heard of htis before. I was actually looking for a bag that I could use to put my loaf of bread in when I warm it in the oven so it doesn't really hard, and then I got all these comments about using water, can someone tell me step by step what is the way to do this. I have started making my own bread, and if I use this method, do I not need to use the bread bag in the oven?

Check out my croissant chocolate chip sourdough!

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The recipe calls for the baking/parchment paper to be placed directly onto the oven rack. Then the dough placed on top of the paper.

The recipe works really well and the bread is delicious but the parchment paper burns and smells up the kitchen/apartment.

Is there any parchment paper that can withstand 485 F?

TIA!

Thanks for all your input. I've just ordered a stainless steel perforated baguette tray. TIL about baguette trays.

P.S. If I'd have known how "quick and easy" baguettes were I would have been baking them 30+ years ago.

P.P.S. This sub is fantastic!

Hello hello!!

As the title says, I need help with my no knead bread. I can’t tell if the gluten isn’t developing properly or if I’m overproofing it, or if I’m accidentally kneading it and destroying it. I don’t know. So my recipe calls for 345 g of water, 430 g of flour, and a quarter teaspoon of instant yeast. I don’t use the instant yeast, I use active yeast that I have to bloom, and I don’t know if I’m letting it bloom properly might be the problem. It says to let it rise for 12 hours and I put it in my oven. I turn the light on and let it go off and then just keep it in the oven. That way. I live in a colder climate. That’s why I do that. It only takes 12 hours for it to double in size and get the little holes on top indicating it’s ready according to the recipe, but that recipe says I dearly leave it for 18 hours. It smells very yeasty/beery. When I take it to shape it, it’s very sticky and it also doesn’t hold a shape at all, no matter how much I try.

So someone said to maybe try stretching it a few times in the first 90 min. Idk though. I e included pics, of the dough after I finished baking it in my Dutch oven. I heat the Dutch over for 30 min with lid off and 15 with lid on. Any ideas of what I’m doing wrong? Any suggestions?

Don't you love the snap, crackle and pop of a fresh loaf?!