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

BB Food Prep and Preservation - sand badge
 
pollinator
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I have posted a picture of my second loaf and a slice from it.
 
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Loaf 1
PXL_20220111_201038355.jpg
Loaf 1 sliced
Loaf 1 sliced
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Loaf 2 1st mix.
Loaf 2 1st mix.
PXL_20220722_060206310.jpg
2 loaf
2 loaf
 
Aurora House
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Approved submission
2 loaves of bread
1 loaf recipe 250g ap flour, 250g ww flour, 250g warm water, 21g sea salt , 3g instant yeast, 1000g starter
2 loaf recipe 1 1/2c starter, 2c homemade yogurt, 3c bread flour, 1/4c honey , 2 eggs, 6Tbs coconut oil, 3 c ww flour, 2 tsp sea salt
PXL_20220721_153729952.jpg
1st mix loaf 2
1st mix loaf 2
PXL_20220722_015550782.MP.jpg
2nd mix loaf 2
2nd mix loaf 2
PXL_20220111_201038355.jpg
Slice loaf 1
Slice loaf 1
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Loaf 2 rise
Loaf 2 rise
PXL_20220722_060206310.jpg
Loaf 2 bake
Loaf 2 bake
PXL_20220722_140759547.jpg
Slice 2 loaf
Slice 2 loaf
Staff note (gir bot) :

Mike Barkley approved this submission.

 
Posts: 58
Location: Dallas, TX area
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cat forest garden greening the desert homestead
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Approved submission
The produce coop had some bruised bananas so I made some banana bread for breakfast over the next couple of days.

The recipe is pictured below. It came from The Taste of Home Ultimate Baking Cookbook: http://www.worldcat.org/oclc/1284806533. I omitted the nuts and added an extra banana. I also found some chocolate chips when I was putting ingredients back and added them to the top of the loaf before cooking.

Edited to add slice from the second loaf of bread.
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[Thumbnail for 20220723_210108.jpg]
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mixing the wet and dry ingredients
mixing the wet and dry ingredients
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mixing in progress
mixing in progress
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ready to bake
ready to bake
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finished loaves
finished loaves
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Check out that beautiful crumb on the slices
Check out that beautiful crumb on the slices
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slice from the second loaf
slice from the second loaf
Staff note (gir bot) :

Someone flagged this submission as an edge case BB.
BBV price: 0
Note: The bread looks delicious, however the BB requirements are that both loaves need to have a slice cut from each loaf. Hopefully, they haven't both been eaten already

Staff note (gir bot) :

Someone approved this submission.

 
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I make whole-wheat, sourdough bread fairly regularly. I use Elly's Everyday Sourdough recipes. This one uses an extra soak of the flour and water before adding the sourdough starter: https://youtu.be/OOUlocck0pM
The night before, I combine just the water and flour. In the morning, I add the starter and salt. It rises. I stretch and fold it, then shape and proof it for 2 more hours.  If baked in pans like this, I bake them at 400F for40 mins. My husband got to the 1st loaf before I did. He thinks it should be cut while still hot, which is yummy, but makes the finished loaf more dry and brittle. If you wait to slice it when the bread has cooled, it stays together better!
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Elly's Recipe
Elly's Recipe
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just the flor and water
just the flor and water
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combined dough
combined dough
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2 pretty loaves
2 pretty loaves
Staff note (gir bot) :

Someone approved this submission.
Note: looks yummy!

 
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Approved submission
This is my first attempt at a BB, so hopefully it is right.

I baked two loaves of bread with this recipe:

90g sourdough starter
10g salt
375g water
500g bread flour

Mix all ingredients together. Perform 3 sets of stretch and folds, spaced 30 minutes apart. Let bulk ferment until it doubles in size. Shape, place in a banneton or bowl. Cold proof in the fridge for an hour. Bake at 450 degrees for 30 minutes in a dutch oven with lid on, 25 mins with the lid off. A delicious bread, with simple ingredients.

Bread-Ingredients-Large.jpeg
The ingredients.
The ingredients.
Mixing-Large.jpeg
Mixing both loaves.
Mixing both loaves.
Shaped-bread-Large.jpeg
Bread is shaped and ready for cold proof.
Bread is shaped and ready for cold proof.
Sliced-Bread-Large.jpeg
[Thumbnail for Sliced-Bread-Large.jpeg]
Sliced-Bread-2-Large.jpeg
[Thumbnail for Sliced-Bread-2-Large.jpeg]
Staff note (gir bot) :

Jay Angler approved this submission.
Note: Lovely loaves and welcome to permies!

 
Posts: 32
Location: In the foothills of the Blue Ridge Mountains
10
food preservation medical herbs writing
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Approved submission
Bread day once again! The house smells amazing!
I make whole-wheat sourdough bread. It is a recipe that we have fiddled with so some of the measurements and times are not precise but I will do my best
Our hens have dropped production so I didn't have any eggs but I normally add them in.

In a large bowl add
1/2 gal. warm water
2 T yeast
1/2 cup pure cane sugar
1 cup of active sourdough

Mix

2 T salt
6 eggs
1/2 cup butter

Mix

Gradually add in whole wheat flour a couple cups at a time, until it is the right texture for kneading. Then take out of bowl and knead, adding flour as necessary. When the dough is not sticking at all to your hands or counter, slap some olive oil onto your hands and counter and coat the outside of the dough. Lay the dough back in the bowl, cover with a wax wrap and let it rise until it has doubled in size.
Punch the dough down and shape as you desire. Cover and let  it rise again until the loaves have doubled in size.
Preheat the oven to 350* F
Bake the bread until the inside of the loaves have reached 195*F , then remove from the oven and let them cool.

If any of you like to make bread, I would recommend finding a Danish Dough Hook (the third picture) it mixes the dough really well and you don't have to put as much elbow grease into it.

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In goes the active sourdough
In goes the active sourdough
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Freshly ground whole wheat flour
Freshly ground whole wheat flour
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This is a Danish Dough Hook the best mixer around. Would highly recommend.
This is a Danish Dough Hook the best mixer around. Would highly recommend.
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My sandwich loaf
My sandwich loaf
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A tried and true artisan loaf
A tried and true artisan loaf
Staff note (gir bot) :

Someone approved this submission.
Note: I certify this BB complete

 
Bethany Paschall
Posts: 32
Location: In the foothills of the Blue Ridge Mountains
10
food preservation medical herbs writing
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I forgot to mention, this recipe makes 9 or so pounds of dough so a little over 4 sandwich loaves. Sorry for my forgetfulness.
 
Posts: 13
Location: The Netherlands (Europe)
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Approved submission
I'm entering this PEP Badge Adventure, starting with these two loaves of bread.

I used 500 grams of flour (a mix of wholegrain wheat and white spelt flour; ), 3 grams of dry yeast, 5 grams of sea salt, 390 grams of water.
I mixed the ingredients with a spoon until there was no dry flour left.
Then let it rise for about 15 hours (i.e. the whole night).

In the morning, I kneaded the dough a bit, formed a bread, put it in the baking tin and baked it about 40 minutes on 180 degress Celsius.

Later that day I did the same to make a second loaf of bread.
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second loaf
second loaf
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first loaf of bread
first loaf of bread
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after mixing
after mixing
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before mixing
before mixing
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ingredients
ingredients
Staff note (gir bot) :

Someone approved this submission.
Note: Welcome to your PEP journey!

 
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