I’m looking for a sandwich bread recipe with ingredients measured by weight. I have bread flour and whole wheat flour and both pizza and regular Fleischmann’s yeast on hand, but no AP flour until I go shopping at the end of the week. If you have a good recipe, I’d really appreciate y’all sharing.

  • FuglyDuck@lemmy.worldEnglish
    2·
    11 months ago

    I’ve had good success with KAF’s recipes (even if I don’t necessarily use their flour.) their recipes include grams usually. I like their collection of sourdough if you feel up to keeping a pet (aka the sourdough starter) but they also have ciabatta that uses a polish id recommend for Demi loaves/buns

    Here’s a whole wheat recipe

    • sorghum@sh.itjust.worksOP
      1·
      11 months ago

      Measuring by weight is the only real way I get any consistency in baking. I’m notoriously bad at baking but am looking to improve. Meats, soups, stews, main dishes, and potato side dishes are where my skills particularly excel.

      I appreciate the recipe, I have some pulled pork leftover, I might try my hand at making some buns for sandwiches, maybe even a Cuban.

      • FuglyDuck@lemmy.worldEnglish
        2·
        11 months ago

        Baking is extremely formulaic, measuring by weight is the best way. Unless, like, you’re Paul Hollywood, or something.

        I’d highly recommend perusing KAF’s recipes. There’s a lot of gems there. (Particularly well loved are the sourdough popovers and waffles, the Carmel-nut cinnamon rolls- which you can just make “normal” rolls, too, using the dough instructions.)

        One of the nice things about KAF is they have a hotline if something is giving you trouble. Goes straight to the bakers (more or less?) in the test kitchen.

        Edit: they also have instructions on how to start and care for a sourdough starter. (Basically consists of leave a lump of dough on the counter until wild yeast moves in. At which point you have pretty much the worlds easiest to care for pet.)