Love the variety pack of beans!

If it works for you do it your way.

That being said, a no-knead (with a couple of folds) is my default sandwich loaf:

https://lemm.ee/post/55837047

It works fine with all sorts of variations:

3 hours or so on the countertop instead of overnight works great.

100% white flour, drop the water to 75%, but really do at least 20% whole wheat for the flavor.

50% whole wheat go with 80% H2O.

Any kind of whole grain works, oat meal (soak the flakes, or cook the steel cut), cooked rice, etc, or leave it out entirely I’m not the boss of you.

Add a little neutral oil and it will be a little softer and maybe keep better.

“Things police claim” =|= “Facts”

Same question, it does:change my decision, Im just curious.

https://lemmy.one/post/60444

Was actually my first post on another instance. I’ve made it since with 50/50 OJ and proper rosehip tea and it was excellent.

The Idea comes from Ken Forkish’s “Evolutions in Bread”

The Earl Grey brings a nice depth and just a hint of citrus, kind of like bay leaf where you almost can’t taste it but you know when it’s not there.

I’ve made versions with herbal teas that worked really well, especially a dried cranberry-pecan one where I used orange juice and rosehip tea. I don’t remember where the idea came from, but I’ve heard that yeast like vitamin c and that had a nice citrus flavor, I posted it somewhere if I can find a link I’ll post it (I think I miss r/breaddit most of all)

It also works well with a 2 or 3 hour room temperature bulk ferment if that is more convenient.

I hope you like it as much as I do.

Ingredients: 70% Bread Flour. 30% Whole Wheat (emmer this time) flour.

20% chopped dates soaked in earl grey tea, drained well reserving liquid. 15% chopped nuts, lightly toasted. 2.5% NaCl. 0.7% instant yeast.

80% H2O, use the soaking liquid from the dates as half the water.

Method: Mix all the flours and water, cover, let rest/autolyze for 30 minutes.

Fold/pincer in the yeast and salt. Cover and Rest 10-15 minutes.

Fold in the dates and nuts. Cover Rest another 10-15 minutes, until the dough relaxes a bit.

Fold one more time, then cold bulk for 8+ hours.

Shape and room temperature proof 1 hour.

Put loaf into cold Dutch oven, put Dutch oven into COLD oven and set 230c

Cook in Dutch oven 30 minutes covered.

Uncover and turn oven down to 220c for 30 minutes.

It always needs five more minutes, even if it already had five more minutes

Let cool if you can.

En Guete!

Not that few.

https://youtube.com/shorts/h3Qf31SjY2A

I did manage to free the book, but it looked like such a nice pillow.

Cat would walk on guard rail.

We’ll just round up.

The hairball reduction is well worth doing the rest of him.

Ok, maybe it’s more like 6%

Immer s’glieche mit dem spell check. AI schwätzt schlimmer Schwiitzerdüütsch als ich.

Genau! Danke.

Learned it from Ken Forkish “evolutions in bread”

Supposedly holding back the salt and yeast encourages the autolyze gluten development.

https://youtube.com/playlist?list=PLWqTac5vy0ccDS1L77LCJ0loOGK3_iTH- for a pretty good rundown

I can’t recommend Ken Forkish’s work enough.

https://youtube.com/playlist?list=PLWqTac5vy0ccDS1L77LCJ0loOGK3_iTH-

He gives a good way to get started and ways to improve or riff on the recipes.

Plus you can do it with commercial yeast if you, like me, don’t particularly like sourdough.

Mix flours and water, autolyze (rest) covered at least 15 minutes.

With wet hands, fold in yeast and salt. Add all the oatmeal on top, but don’t mix in yet. Rest 15-30 minutes.

Fold in the oat meal.

Bulk rise overnight in fridge, I gave it one more set of folds before bed.

Form into loaf, proof rise while oven preheats. Preheat oven 450f at least 30 minutes with cast iron skillet for steam.

Add c.500ml boiling water to the skillet when you put the loaf in the oven for steam.

Bake 25 minutes, then rotate loaf, remove skillet, and turn oven down to 425f.

Bake 25 minutes, it always needs 5 more minutes, usually even if it already had 5 more minutes.

Remove to grid. Let cool at least 1 hour.

En guete

More when you count New Jersey residents (like Adams)