After yesterday's failed attempt to make onion-filled baguettes*, I had another go today. This time, I mixed my sautéd onions with the rest of the ingredients at the start. I also added a little bit more yeast, because with 100gr onions added to the mix, there was a bit more heavy lifting involved:

Ingredients:
500gr 00 flour
320gr water
15gr fresh yeast
10gr salt
100gr sautéd onions.

*https://mstdn.social/@Jantar/110640965639996794

#HomeBaking
#Bread
#OnionBread
#BakeWithJack

Another day, another new bread recipe, for semolina subs.

Ingredients:
- 310g water
- 12g fresh yeast
- 500g strong white bread flour
- 10g salt
- 35g room temperature butter
- coarse semolina for topping.

Very nice bread indeed; ideal for sandwiches (and freezing.)

Also: a photobombing cat.

#BakeWithJack
#HomemadeBread
#Bread
#SemolinaFlour
#CatsOfMastodon
#PhotoBombingFeline

Another day, another new bread recipe, for semolina subs.

Ingredients:
- 310g water
- 12g fresh yeast
- 500g strong white bread flour
- 10g salt
- 35g room temperature butter
- coarse semolina for topping.

Very nice bread indeed; ideal for sandwiches (and freezing.)

Also: a photobombing cat.

#BakeWithJack
#HomemadeBread
#Bread
#SemolinaFlour
#CatsOfMastodon
#PhotoBombingFeline

It's been a rainy, chilly day, so perfect for more (freezer) baking. Wholemeal sunflower seed rolls, today.

Ingredients:
265g water
12g fresh yeast
200g strong white bread flour
200g wholemeal bread flour
8g salt
50g sunflower seeds plus extra for topping (around 25-30g)
30g honey
10g olive oil

Very fine-tasting bread indeed.

#BakeWithJack
#Wholemeal
#SunflowerSeeds
#Bread
#BreadRolls
#HomeBaking

Today's bake: no-knead cheese baps.
Very moreish but I will freeze six of them anyway. (I inhaled two when they were still warm, not even bothering to put anything on them.)

340g water
12g fresh yeast
500g strong white bread flour
10g salt
100g grated Cheddar cheese, plus 100g for the topping
1 beaten egg for egg wash

#BakeWithJack
#Cheese
#CheesyBread
#NoKneadBread

Very nice indeed!

Ingredients and back story here: https://mstdn.social/@Jantar/110197771447342668

#Bread
#HomeBaked
#Bacon
#Eggs
#Rosemary
#BakeWithJack
#RainyDayBaking
#ItsRainingAgain

Because it's been raining the whole day, I decided to make a #BakeWithJack bread I'd never baked before, because it's quite fiddly.

Dough:
225g water
10g fresh yeast
375g strong white bread flour
5gr salt
10gr olive oil

Filling:
40g lard
100gr salami (cubed)
2 hard-boiled eggs, cut small
40gr grated pecorino cheese
1tbsp chopped thyme leaves
black pepper & salt

I used fridge bacon, supermarket 'parmesan' & rosemary because I didn't want to go out to pick thyme; sue me.

#Bread
#HomeBaked

After a few rounds of less-than-great sourdough bread baking, I retreated to my comfort zone: #Baguettes.

(The cheese is a Dutch Very Old Cheese my sister sends me from Holland, once or twice a year, sealed and in 5-kilo packages. I'm nearing the end of this batch.)

Ingredients:
350gr water
500gr strong bread flour
12gr fresh yeast
10gr salt
(Some dried flower leaves)

Full recipe + video:
https://www.bakewithjack.co.uk/blog-1/2021/2/01/easy-baguettes

#BakeWithJack
#HomebakedBread
#Bread

This Is Serious Bread Porn: ye olde English hot cross buns....:

https://youtu.be/-vIkCAcmfVY

(No, I never made these - I had my last sweet tooth pulled in my mid-teens - but I trust this guy completely; you'll not go wrong with any of his recipes.)

Enjoy watching - and baking! (Share pics, if you do.)

#BakeWithJack
#JackSturgess
#HotCrossBuns
#BreadPorn
#HomeBaked
#BakersOfMastodon

More fun with focaccias; a no-knead recipe by Jack Sturgess*: https://www.bakewithjack.co.uk/blog-1/2022/5/19/no-knead-focaccia
I baked mine a few minutes longer, because I like them slightly darker than standard but if you follow the recipe they will end up with a light bronze hue.

*JS is not to blame for my slightly over the top toppings though. (Description of toppings in alt text.)

(If you like the post, please boost/reblog.)

#Focaccia
#BakeWithJack
#HomeBakedBread

It's been a few days but here we are again. I still have enough bread in the freezer but I just wanted to bake some more. I find everything about the process very pleasing.

So, here are four more no-knead baguettes, from a Jack Sturgess recipe: https://static1.squarespace.com/static/586347ea37c581f15db91d34/t/60214d6818b3a831177de582/1612795240880/Recipe_+No-Knead+Baguettes.pdf

#Baguettes
#HomeBakedBread
#BakeWithJack
#NoKneadBaguettes
#BaguetteRecipe
#Recipe

I made more baguettes, but this time I added ferment to the mix. (You can add up to 300gr of ferment to 1 kilo flour.

My ingredients:

500gr strong bread flour
350gr water
100gr ferment
12gr fresh yeast
10gr salt

They do look nice. (I didn't weigh the dough when I cut it in four. Since these won't end up in a shop, a few grams more or less per baguette won't matter.)

Ferment recipe: Richard Bertinet (BBCMaestro)
Baguettes: Jack Sturgess. (Bread Every Day)

#Baguettes
#Ferment
#BakeWithJack

Freshly baked baguettes; one for today, the rest for the freezer; I used my go-to no-knead recipe from Jack Sturgess's book 'Bread Every Day'.

(If you like it, then please boost/reblog, so others may see it too.)

#Baguettes
#FreshlyBakedBread
#FreezerBread
#BakeWithJack
#BreadEveryDay

More home-baked bread; this time a recipe from Jack Sturgess's book 'Bread Every Day'. It's a dough with added grated oven-roasted red beet (and its juices), plus rum-soaked fruit and rosemary.
The end product does look spectacular; these two are for giving away, so I won't see the insides (or taste the bread) but I'll bake some for myself soonish.

#HomeBakedBread
#RedBeet
#BreadEveryDay
#BakeWithJack