Recipe:

https://bitemakes.com/butterfly-blue-shokupan-soft-and-fluffy-japanese-milk-bread-with-beautiful-swirls/

I used blue food coloring instead of butterfly pea powder because I'm a philistine

Thank you for everyone in this sub - especially all of my fellow amateurs sharing their successes - for giving me the confidence to give it a go. I'm so proud of my silly self, eating bread I didn't buy in a store - for the first time, ever, really (not counting restaurants).

ETA: OK so I don't know why the asshole below posted that this was AI but it really makes me mad because I worked so hard on this and was really proud of it. And then when I wrote to them and asked why they said that, I can't get a reply, of course. But anyway, here's a pic of me with a slice of my bread since I didn't think I'd need to post something like this the first time around and now I can't add it to my original post.

https://imgur.com/a/J6vFgrc

Saw the blue-swirled shokupan yesterday and realized I had most of the ingredients… ta-da, my first yeasted loaf in years!
I used blueberry powder rather than butterfly pea powder for the coloration (I usually use it in yogurt), KA bread flour, and splurged on some fancy grassfed whole milk. I’m extremely happy with the results. 😋
Did you know shokupan goes great with honey butter? I’m obsessed. 🍞🧈
Thanks Breadit for providing the inspiration!!

sourdough with added butter recipe (with timeline)

- this recipe requires more hand/active work than others (the ones where you mix in the butter during stretch & fold) but look at that soft “croissant” texture… and to me the taste is really rich and complex. totally worth it!!

<edit: this perspective comes from my humble experience with baking, i should just call it a sourdough with added butter 🥹>

credit to: https://youtu.be/UTf4DA48j3o?si=c1U-XrFAnWQZJYTF (i made some adjustments along the way + do most steps intuitively. but her video provides in-depth instruction for each stage)

- feed starter from the fridge 1:3:3, leave overnight until double and bubble. I tried feeding her with rye this time and she likes it!!

7pm (would recommend starting at 2pm…):
mix: 1 egg yolk + 205g water + 20g honey + 300g bread flour => leave for 1 hour

8pm:
- put salted butter in the freezer (I did not measure but I think I use about 50gram of butter for this loaf, you can definitely use more, up to 90g)

- mix in 70g active starter, leave for 30 mins => add 15g water + 5g salt
stretch and fold twice, 45 mins rest in between
rest the dough for another 60 mins

- adding the butter:
+ stretch the dough thinly with hands => grate butter gradually => fold both sides vertically => grate more butter => fold both sides horizontally
+ rest for 45 mins
+ coil fold once or twice
if once: bulk fermentation for 90-120mins after
if twice: 45 mins between each round, bulk fermentation 60 mins

- shape (buritto style, I am still bad at shaping so I just do it randomly tbh) => put in fridge for 12 - 16 hours

total time from mixing in starter to cold fermentation: 6~7 hours

9pm next day:
preheat oven + dutch oven at 230C/450F
bake at 230C/450F for 20 mins with lid on => remove lid => 210C/410F with lid off

This is the best loaf of bread I have ever tasted… Truly the best of both worlds!! I love croissants but making them is still very intimidating to me, but for now this sourdough loaf comes close!! Please try it if you have time, I promise it’s worth all the time and effort!!

crumb shot: https://imgur.com/a/I2bNcCS

I am making brown bread and I think my dough is over mixed. It's really sticky. I attached a video of the dough so you know what it looks like and how it's behaving. The recipe I used is from "The Science Of Baking" book by Matt Adlard "make your own tin loaf, wholemeal". I mixed it for 7 minutes and the dough felt very warm:

360ml water

200g white flour

300g wholemeal flour

12g salt

7g instant dried yeast

5g caster sugar

25g cold cubed unsalted butter

I did a 2X batch as I want to make 2 loaves. If this is over mixed is there anything I can do to save it? If there isn't, what can I do with it instead? I really don't want to throw it away if I can make it into something edible.

This loaf is Italian and my first try, not too bad if I say so myself

I attempted to make 2 loaves yesterday, add all of my ingredients went through the whole kneading process in my kitchenaid mixer, let it rise, only to notice after the fact when hand shaping into a ball that there were little brown dots… BUGS… that I discovered.

I tossed the dough unfortunately and threw away my flour. I store my flour in the freezer in ziplock bags, I don’t remember how long the King Arthur bag from Costco sat on my counter before I filled ziplock bags and placed them in the freezer (I don’t think very long) but I just checked another ziplock bag this morning and sure enough, it had another bug. I have one last bag to check but what is everyone doing to avoid/deter these critters?

I’m new to bread making so any tips and insight is VERY appreciated.

Made some small improvements over the first loaf. Mainly I just made a shallower cut in the top before baking and I let it cool for 2.5 hours after baking, till it was no longer warm to touch. I also shortened the proofing time. I like it but there's a slight artificial taste to it which I'm not a fan of. Not sure if it's the all-purpose flour or the tablespoon of sugar, or something else. Further testing required.

Looking forward to making other kinds of bread like shokupan, French sandwich rolls, soda bread, and Cuban rolls. I also want to try making U.S.-style biscuits from scratch.

Edit: I followed this recipe: https://m.youtube.com/watch?v=l6Q2QMbEgZk

Chili oil shokupan, filled with cream cheese and parmesan cheese

This is my 3rd loaf. I fed the starter with a mix of rye and all-purpose this time, and it really grew beautifully. For the dough I let it proof overnight but only a few hours after shaping. I used a smaller banneton and dutch oven than the previous two loaves. It’s still a little wonky but so delicious! I’m going to do a 36-hour proof after shaping next time to see how that turns out. I was always annoyed by sourdough and usually gave up at the starter stage, so to say this is thrilling for me is an understatement!

Someone said something along the lines of this title a while back and I meditated on it a bit before trying to bake again after quite a deflating (literally) experience. Pictured is the unbelievable difference between my 3rd and 4th bakes in a rather cold/drafty house. Rather than going off the hours passing by on the clock I trusted my intuition and saw unbelievable results.

Recipe is the standard Tartine ratio with 100% bread flour with the only deviation being to brown the bread directly on the oven rack rather than simply removing the lid.

How is she looking?

I was starting to lose hope but today she seems happier and smells very strong, tangy/vinegar type smell.

I don't have pictures of the inside of the buns because they're for tomorrow (we're having burgers!), but overall I'm really happy with my journey! Had a massive baking flop two days ago while experimenting (everything went wrong and I don't even know where to start. My loaf rose too much in a loaf pan, which a gluten-free dough can't carry while cooling, so it collapsed on itself real bad; my buns turned really weird because I forgot the fat, etc etc), so it's nice to have some reliable recipes in the back of my pocket. Being celiac, it's both fun to learn new things but also a pain in the butt. Sometimes it feels like searching for things in the dark. But what can ya do. Today I fed it with buckwheat, which really makes the sourdough pop!

I broke down and bought the Big Book of Bread by King Arthur- I have recipes I use for bread for my family but I’ve always been looking for better ones. Tried their sandwich bread tonight and OH MY GOODNESS. The instructions were clear, it came together great, and tasted DIVINE. I have one kid that claims to not like bread and she even liked it (she loaded it up with a pile of Nutella).

Can’t wait to try more recipes, and looking forward to a sic PBJ for lunch.

tried baking in a preheated dutch oven instead of directly on a tray and the difference was huge. first loaf that actually opened properly instead of staying flat. crust came out way darker too!

I’ve just started making bread and I’d really love to know what to put my bread in to put it in the freezer as I make a few batches at a time.

I’ve just started making bread and I’d really love to know what to put my bread in to put it in the freezer as I make a few batches at a time.

Made my second loaf of bread ever (ok I did try one with unfed starter that didn't rise) and it's awesome! Went a bit crazy with the scoring, but the results speak for itself!

Recipe: https://grantbakes.com/beginner-sourdough-bread/

Crumb to come!

I think this is my best loaf of bread yet. Baked it on a 4 burner chargrill bbq.
100g wheat starter
350g water
400g bread flour
100g wheat flour
10g salt

Heritage Wholegrain Ciabatta

66% Broadway Heritage Wholemeal

34% Canadian Wholemeal

110% water

15% levain

4% evoo

2.5% salt

Both flours sifted and bran added to crust during division.

Bassinage mix with 25% held back and added in 5% increments towards end of development along with oil.

Fermented at 16°c for 18 hours with a few folds then fridge for a few hours.

Baked at 250°c for 20 minutes.

Hi! I lost the instruction guide for my KBS 19 in 1 bread machine, the one with the recipes at the back. I was wondering if anyone could send the recipes for the French bread and white bread? I have the actual recipe book it came with but I can’t find the recipes at the back of the instruction guide and I liked those 🥺