>>1593 switched to a bread flour that has barley in it and i've been cold proofing for 48h and it has made a monumental difference plus i can bump the hydration up a lot

>>1596 >barley Malted, or just barley?

>>1597 >>1597> malted, its Sams club bread flour, it is bleached but not brominated and seems on par to king Arthur BF but costs less than half as much. Plus KA doesn't even use malted barley anymore, they cheaped out and use a lab grown "enzyme"

>>1593 i've been itching to make brioche again but i'm trying to be less of a fat fuck.

>>1599 Making it yourself is a diet loophole, it's hard to be a fatass if you make everything from scratch yourself. Going to take you like 6-8 hours start to finish to get some buttery brioche rolls, just don't buy and eat storeslop and you'll be fine.

what is an absolutely idiot proof recipe for a sandwich roll type bread? I have some left over prime rib that I discovered doesn't reheat well as slices so I'm going to turn them into steak sandwiches.

>>1602 https://www.kingarthurbaking.com/recipes/soft-sandwich-rolls-recipe You can just use some extra flour instead of the potato whatever if you don't feel like coming up with that, this should do you for sure

>>1603 I meant a long type of roll like you would make a sub with. something that's sturdy enough to hold up to being dunked in jus.

>>1604 I got you, that's going to be an italian or french style loaf then. Unenriched and crusty. This one is simple, detailed, and just uses a baking sheet instead of calling for a stone or anything that you might not have: https://www.kingarthurbaking.com/recipes/the-easiest-loaf-of-bread-youll-ever-bake-recipe They shape this into 2 rolls, you can do everything else the same but just divide the dough into 3 or 4 pieces for smaller rolls if you like. King arthur is a great recipe resource btw, you can look around the site and see if you like something else better. This is another simple one that would be pretty much the classic to use for an au jus situation, but the recipe is a bit less detailed and without pictures etc: https://www.kingarthurbaking.com/recipes/french-style-baguettes-recipe

There is a special occasion that prompted me to try to bake a bread with filling by using a multicooker (Instant Pot, but without pressure stuff). I don't have much experience with baking and so far results were mediocre at best, but hey, I learned a bit, so I should get it right this time, right? WRONG Anyway >make a biga (a sort of pre-ferment) overnight >turned out alright IMO >decided to make a 75%/25% white/wholegrain wheat flour bread, around 65% hydration, not counting the filling >mixed and kneaded the thing >added an egg and a bit of oil >seemed pretty alright, maybe a bit tough, but hell if I know >bulk fermentation >maybe a tad too much, but not sure >the original plan was to just fold the filling into the dough >but in family it was done via splitting the dough into 3 flattened pieces and sandwiching and I wasn't sure if I could fold it properly >decide to do so >but the dough doesn't quite want to stretch well enough to fit into multicooker when worked by hand >flatten the pieces with a rolling pin >sandwich with the filling >put into cooker for final proof >... >something's wrong >it's not rising that much >but eh, nothing can be done, bake >result - pic related Yeah, I'm sure I pretty much wrecked the gluten structure and air pockets with that rolling pin and that egg probably toughened the dough too much in first place. It's not horrible, it's just more dense that what I normally eat, but also with no hint of sweetness because I didn't use sugar thanks to using biga.

>>1629 65% hydration with 25% whole wheat is going to be pretty low, and you're right that egg probably toughened it up more. Usually you use eggs as structural aids in something like a brioche that is otherwise so loaded with butter etc that just the flour can't handle it. The oil was a good saving attempt, at least, and while rolling flat might have degassed it it wouldn't have damaged the gluten. You can think of like cinnamon rolls or something like that that is explicitly rolled flat always, those come back from that just fine. What was the filling?

>>1630 >What was the filling? meat

>>1630 btw. I see. I expected the filling to add too much hydration, so I didn't even add all the water as planned. I guess I screwed up big time there.

>>1602 fuck all that other noise, this is the only dough recipe you'll ever need. This recipe will make 3 large sub rolls or 9 to12 buns Just knead it for a minute until everything is mixed then cover and rise for 1 hour, then in the fridge overnight (or up to 4 days). next day warm it up on the counter for 1-2 hours then you're good to divide up and shape for a final 1 hour rise before baking at 450f until not burnt from there you can make simple changes for different uses -switch the butter to olive oil for pizza crust +double the butter for softer buns -skip the butter for a harder crust baguette style rustic bread + 2 tbsp sugar, 1 egg and replace half the water with pineapple juice for Hawaiian dinner rolls when you're confident with that bump the hydration up to 70% then 75% which is real easy to do with bakers percentages and a bread calculator

>>1633 maybe back the salt down to 1% for breads where you want more rise and if you have the time backing down to 0.5 tsp of yeast will slow things down but result in a more flavorful bread