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This plus my last post, which is them being mixed, is my submission for this BB. Now, they are delicious, and I am a mite bit drunk after tieing several on from my 16 oz on the first post.

This is delicious, I am making bread and butter from scratch, and soon I shall lose consciousness in a nice warm bed. Gnite all!
IMG_20200915_020355496.jpg
bread
bread
IMG_20200915_015217647.jpg
both loaves
both loaves
IMG_20200915_004729647.jpg
Before going in oven
Before going in oven
Staff note :

Judges conference decided to reject this one due to one loaf being burnt. Sorry

 
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I'm new to bread baking, just started baking a few weeks before joining the forum! Here I have cut sourdough loaves from my third and fourth baking session.

I'm enjoying eating bread again, as I have refused to eat the junk from the grocery store for years.

Recipe: https://www.homemadefoodjunkie.com/soft-sourdough-sandwich-bread-recipe/

Mixing.jpg
Really enjoying using my mom's Kitchen Aid before I move out!
Really enjoying using my mom's Kitchen Aid before I move out!
Baking.jpg
baking
baking
Loaf-1.jpg
loaf 1
loaf 1
Loaf-2.jpg
Loaf 2
Loaf 2
Staff note :

Certified complete!

 
gardener
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Ingredients:

For the wet ingredients:

1 1/3 cups (320 g) mashed very ripe banana (about 4 medium or 3 large)
2 tablespoons (15 g) ground flaxseed
1/3 cup (80 mL) plant-based milk (I like almond milk)
1/3 cup (80 mL) coconut oil, melted
2 tablespoons (30 mL) pure maple syrup
2 teaspoons (10 mL) pure vanilla extract
For the dry ingredients:

1/4 cup plus 2 tablespoons (60 g) coconut sugar***
1/2 cup (50 g) rolled oats
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon fine sea salt
1 1/2 cups (210 g) light/white spelt flour or whole-grain spelt flour
Sliced banana, chopped walnuts, and/or chocolate chips, for topping (optional)

Directions:
Preheat the oven to 350°F (180°C). Lightly spray a 9x5-inch loaf pan with oil and set aside.
In a large bowl, mash the banana until almost smooth, and make sure you have 1 1/3 cups.
Stir the wet ingredients (ground flax, milk, melted oil, maple syrup, and vanilla) into the banana until combined.
Stir the dry ingredients (sugar, oats, baking soda, baking powder, salt, and flour) into the wet mixture, one by one, in the order listed. Stop stirring when there are no flour patches at the bottom of the bowl.
Spoon the dough into the loaf pan and spread out evenly. Add your desired toppings and gently press them into the dough to adhere.
Bake the loaf, uncovered, for 45 to 55 minutes (I bake for 47 to 48 minutes, but your time may vary), until lightly golden and firm on top. The top of the loaf should slowly spring back when touched.
Place the loaf pan on a cooling rack for 30 minutes. Then, slide a knife around the loaf to loosen it and gently remove it from the pan, placing it directly onto the cooling rack until completely cooled (or to hasten the cooling process, transfer to the fridge for 45 minutes).
Slice the loaf once cooled. I love to spread it with vegan butter or coconut oil. The loaf will keep in the fridge tightly wrapped for 3 to 4 days, or it can be frozen for 4 to 6 weeks.
D499B2CA-B3AD-4FA4-A1D0-BEE652200B16.jpeg
Mixing up the batter
Mixing up the batter
2FEBDF32-A36B-4B5F-ABF7-FDAD7F7DFD1A.jpeg
Placing into the oven
Placing into the oven
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Finished loaves
Finished loaves
037C30CC-3260-4C14-BCB2-8CB67B8F688A.jpeg
First loaf
First loaf
6872E59E-1252-4D8B-AFB0-4FF6E95AC9C8.jpeg
Second loaf
Second loaf
Staff note (Rob Lineberger) :

That is definitely two fine loaves of bread! Certified.

 
pollinator
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Location: Chicago
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Here are two loaves I have made recently, and the recipes as best I can recall:

Loaf one:

One cup sourdough starter plus 2 cups spelt flour and enough water to make thick sticky porridge-like batter, let this ferment covered for 6 hours or until very bubbly. Add 2 tsp salt and mix in/knead in whole wheat flour until no longer sticky. Let rise in well-floured towel in a basket or bowl until you get impatient. Heat oven to 450, and heat a a cast-iron "dutch oven" inside. Turn bread dough gently and quickly into the dutch oven.  Bake covered 20 minutes, uncovered 30.

First ferment


second rise


Finished loaf, sliced


Loaf two:

One cup sourdough starter plus one and one-half cup rye flour and enough water to make it like sticky porridge. Let this ferment covered 6 hours or until bubbly. Add 2 tsp salt and mix/knead in enough wheat flour that the dough holds together in a ball. Place in oiled glass loaf pan. Dust top with flour. Let rise covered until it rises above edge of pan. Bake at 425 for 45 minutes.

first ferment:


Second rise


Sliced Bread!

Staff note (Mike Barkley) :

Looks good. Certified!

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