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.

  • 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.)