Make two loaves of bread - PEP BB food.sand.bread

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!

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/

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.

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!

Simple sourdough bread in the rocket oven.

3 tbs sourdough starter
4 c flour
2-3 c water
pinch salt
let rise for 2-24 hours

KerryGold herb&garlic was on sale and I've been wanting to try it on some hot bread.
The first recipe is here: https://anitalianinmykitchen.com/no-knead-bread/
It's a simple, simple recipe, and incredibly easy.  Flour, yeast, water, and salt.  Honey if you like.  That's it.
It turned out pretty tasty; I buttered the top toward the end of cooking and got a nice crispy crust.
KerryGold regular is far better than the herb&garlic, I'm sad to say.


Second bread is https://sixdollarfamily.com/chocolate-chip-bread-recipe
This was okay.  It was surprisingly not very sweet considering the amount of sugar, chocolate chips, and vanilla.  I ate a piece, but probably won't eat another. 
Even when we didn't have a lot of money growing up, my mother would never have used imitation vanilla.  Thanks for the explanation (https://permies.com/t/97910/kitchen/Making-vanilla-extract).


ETA: My daughter figured out why is wasn't sweet -- I left the sugar on the counter :-(.  If you need to take back the BB, I understand.

The first loaf was cinnamon buns and the second of usual loaf for sandwiches. Both have the same base recipe of 3 cups of bread flour (mix of white and seeded for the sandwich loaf), 1 cup water, 2tsp salt and 3/4 cup of sourdough starter. Mix and then knead for 10 minutes.
I then usually put in the loaf tin, score and put in the cold oven overnight with a timer set to bake it in the morning.
The cinnamon rolls have a few extra steps : leave to rise for 2 hours, then roll out and spread with a mix of sugar, cinnamon and a little oil. Roll up and cut off slice, arrange in baking pan and leave in oven overnight on timer.

Here are the pics

A wonderful bâtard recipe:

Poolish
Flour: 146 grams
Yeast: 0.1 gram
Water, at 75℉: 146 grams

Dough
Flour: 437 grams
Yeast: 0.9 grams
Water, at 75℉: 279 grams
Salt: 12 grams

Combine ingredients for poolish, cover, and let sit for 12–15 hours (until bubbly, but not falling in at center).

Combine flour and yeast for dough.
Pour half of water around the edges of the poolish to release it; add this along with the rest of water to the bowl.
Mix until incorporated, then add salt and continue to mix.
Knead for 20 minutes, fold, and begin fermentation in an oiled bowl.
Ferment for 3 hours, folding on a lightly floured board every hour and covering the bowl with towels between folds.
Divide the dough in two, preshape, and let rest for 15 minutes seam side down.
Shape into bâtards, lay the loaves on linen, and bunch the linen around the loaves to maintain their shape.
Proof for about 1 hour.
Transfer the loaves to a baking stone, score, and bake at 460℉ for 25–30 minutes.
Let cool completely and enjoy!

I made 3 loaves of from the Mother Earth 5 minute bread recipe. The first one was undercooked and doughy, but 2 and 3 were good.

I had a bumper crop of Buttercup Squash this year so I'm finding every use for them possible. Here I am making two loaves of squash bread.