I noticed the German standard loaf seems to be missing something familiar...
Do Germans really use Brotgewürz in the bread? or is this just some weird thing American restaurants add?

Hi Sir @hendricius I am a graphic designer and I want to contribute by proposing an icon/logo design. As I've checked your great project, I thought that you might want one. If you are interested and wanna use it i will be gladly sending you the files as a gift for free.

Here's my design Sir

• I created a minimal and clean design, You will notice it is a code symbol in which i incorporated the rolling pin at the middle for the idea of baking(bread).

icon

logotypes

I hope you like and makes you wanna use it. Let me know you opinion or if you have suggestions Sir.

Thanks and best regards!

-Tobaloidee

Well, I've tried and failed to build the tasty breaded binaries three separate times now. With build number one, it only took out a couple of my cats and left an unpleasant odor on the furniture. The next two were very unusual, though. Try two resulted in a lot of meth, and a very aggressive visit from S.W.A.T -- and the third attempt resurrected Jesus.

I suspect I have a missing or outdated .DLL somewhere. Thoughts?

I followed the basic dough recipe and used "white flour" from Migros (Switzerland.) Flours have no types here, but "white" flour has 12% proteins which is what I understand type 550 to have.

The variations I did from the recipe: I let the dough sit for about 10 hours instead of 8, and then let it rest 1h instead of overnight in the fridge. I also used a KitchenAid to mix the dough in the second stretch and fold (not sure if that was a good idea). I didn't have any razor handy so I didn't score the bread before putting it in the oven. And the dough was very wet, so I didn't flip it because it would stick to my hands too much and, I worried, fall apart.

In the end, the bread is ok, it rose and looks decent, but it could have more bubbles. I think this is because mixing it with the KA was too much and it collapsed all the gas pockets.

What bothers me the most though is that it has the texture of gluten-free bread. It's rather powdery compared to regular bread.

Any ideas for improvement?

Does anyone know a good recipe on how to make Cuban bread? My mom is from Miami, and ever since she's been up north it's hard to find any substitute. Any help is appreciated!

It would help to mention that the butter should be softened/room temperature and creamed together with the sugar before mixing in with the banana to avoid clumps of butter in the batter.

Would be nice to have pizza dough recipe.

Day 2:
Add another 50 grams of flour and 50 grams of warm water.

Day 3-7:
Add another 50 grams of flour and 50 grams of water. Stir everything.

Day 3-7 does not say anything about the temp of the water, should it be warm as Day 2 or from Day 3, the water should be at room temperature?

Hi there.

I tried the basic bread recipe, although I skipped the second "Stretch and Fold Part".
So basically I:

• mixed the ingredients
• waited 30 mins
• did "Form the gluten"
• waited ~4 hours
• did Stretch and Fold Part 1
• waited ~30 mins
• baked for 30 mins

The issues I saw were :

• the dough at the end was a bit "watery" so it wasn't possible to shape at all.
• the bread is very hard the next morning. Probably the hardest bread I ever ate. I need a ... chainsaw to cut it! Why is that? Is it the flour? or the fact that I didn't let it rest for more hours and stretch again?

Thanks for the guide :D

Today is day 7 of my mother dough and I found dark grey mold/spores growing on the side of the bowl where some of the flour/water that got stuck on the sides during mixing dried. Just going to dump the entire batch and start over.

Is there something I did wrong to cause this? I used a big metal mixing bowl I had lying around. Should I have used a glass pitcher like in the sourdough instructions? It never indicated what type of bowl out side of a "big bowl" so I didn't think it mattered.

Thoughts?

The liquid (as described last sentence of sourdough recipe) floating on the mother dough already at day 2, should I remove this liquid?

the starter recipe calls for 100% hydration 100g flour & subseq. 50g addition for 6 more days, nothing about discards are mentioned, so you end up with 800g of starter in the end?

I think this would be a very good addition to your already stellar list!

On the salt quantity calculation you said "One percent of 500 grams + 100 grams is 600 grams"
Do you mean "One percent of 500 grams + 100 grams is 6 grams" ?

is it possible to require the ingredients via config.json and npm/yarn/composer/homebrew/etc?

Breads with a high rye content (>=80%) are much harder to knead than regular wheat dough, due to the inability of the rye to form long gluten strands. It keeps breaking and just forms this homogeneous mess without developing much gluten. I would like to add more information, especially to the Golden standard German bread and the Bavarian rye bread that kneading might be different and what to look out for when baking this type of bread.

Would you think it's a good idea to have this?

I'm trying the basic dough recipe, and I have a few questions:

5 grams of dry yeast or 1%

Is active dry yeast okay? I assume it doesn't need to be dissolved in water despite the packaging instructing to do so.

Mix together all the ingredients listed by the recipe

The yeast is listed in the ingredients, so I added it in with the rest before going onto the Add the yeast section 🤦‍♂️.

Cover the dough with some foil or linen for 8 hours

Should the dough just be left on the side? Or somewhere warm / cool?

Thanks! 🍞

In the PR #106 we added a small tool which allows parsing some of the recipes. The plan is to make a human-readable website at some point of the recipes.

It would be really nice if we can setup CircleCI or any other CI to run the specs in the lib/recipe_parser folder. It's in a subfolder though. Any idea how we can get that to work? Help appreciated.

Hi, great documentation on sougherdough bread. My German golden standard bread came out fantastic and tasted just like Paderborner which I could not find in bakeries since I moved to the Aachen area.

I had a moment (or multiple) of confusion, though:
In the Sourdough-section, the instructions are:

A healthy formula is 40% sourdough for a rye bread/full grain bread. Assuming you would bake 500 grams of flour, you will need 200 grams of sourdough. The breads on the above picture have been baked with that ratio.

Remove the mother dough from your fridge. Take 200 grams of your mother dough and place it in a large bowl in front of you.

In all the other places, I found that one should take 100 grams of mother dough and feed it to be 310g, return 110g and use 200g. This spawned a little confusion. Maybe the section above needs a little cleanup.

A second thing was, that in your video (which actually was very helpfull, maybe a link should be included in the German standard section, eventhough the rye-wheat ratio is different) you describe how you let the freshly mixed starter sit 8h, then kned with new flour, let sit for 6h, form the bread, let sit for 24h in fridge. That is what I did (except, for the 24h at the end, I just did like 3h in the living room, but thats beside the point). On the Basic Sour Dough page, the 24h wait after forming the bread is ommitted in the tldr:

1. Take mother dough out of the fridge
   2. Mix 100 grams from mother dough + 105 grams flour (preferably whole grain) + 105 grams warm water = 310 grams
   3. Let mix sit for ~ 8 hours (to accelerate process use warmer water)
   4. Return 100 grams back from the mix to the mother dough (in the fridge)
   5. In a new, large bowl mix and knead 500 grams of flour with 325 grams of water and 12 grams of salt
   6. Add the sour dough (~200 grams) to the new bowl
   7. Knead
   8. Wait ~4 hours (or longer for a stronger sour flavour) for the gluten to form
   9. Shape the dough (be gentle to keep air bubles in the dough)
   10. Preheat oven to 270 degrees Celsius (Add baking stone if you have one)
   11. Once the oven is heated: Place a baking tray filled with water on the bottom (the steam will help the bread rise). Decrease temperature to 230 degrees Celsius. Insert bread for 25 minutes
   12. After 25 minutes remove the baking tray with water and bake for another 20 minutes

As my bread turned out very much amazing, I guess I interpreted the steps right. Still, some clarifications might help newcommers ;)

Best from Aachen, stay healthy

Any thoughts on marking up the recipes with structured data? Have any schemas emerged as the de facto format for recipes online?

I found these for example:
https://developers.google.com/search/docs/data-types/recipe
http://schema.org/Recipe

The link under Recipe Customization in basic-sour-dough.md is a broken link.

Per the EU salt reduction framework, bread should always less than 2% salt. Bread in DE is 1.6%.
https://ec.europa.eu/health/sites/health/files/nutrition_physical_activity/docs/salt_report1_en.pdf

the UK standard in keeping with the EU salt reduction framework is 1.5 to 1.6% of the total amount of flour. Slovenia has achieved a standard of just 1% per 100g flour.

the 2% recommended in the basic recipe seems...excessive.

The video linked on line 24 demonstrates coil folding and doesn't explain the effect of different gluten content in different flours.
https://github.com/hendricius/the-bread-code/blame/master/basics/basic-dough.md#L24

The two basic recipes (Basic Bread and Basic Sourdough Bread) both require "all-purpose flour. In Germany type 550." Since I only baked cakes and pastries before, I only have Type 405 in stock (the standard wheat flour that they sell at discounters). Would that be good as well, or should I use the next seven days (while I prepare the sourdough starter) to find somewhere that sells Type 550? Or, to be more precise: How would using Type 405 instead of Type 550 affect the dough and/or bread?

Let's say I've succeeded with my starter and it yields good bread, does anyone have an effective instruction on doubling the size of the existing starter (Sauerteig im Deutsch?), without starting a new batch? By the way, I spent 2 years in Bavaria - the beer and bread heaven!

thanks so much for your bread instructions.

I'm trying to make the mother dough but I'm worried I'm doing it wrong.

I'm using whole grain wheat

The first day it was fairly dry but I measured 100g flour + 100g water like the instructions say

The next day I transferred it to a larger jar and added 50g flour + 50g water. That night it expanded large and touched the plastic on top. I stirred it to let the air out and continued to add 50g flour + 50g water each day. This is what it looks like on day 7 (and days 4, 5, and 6)

You can see there are almost no bubbles. You can also see the high mark from day 2.5 on the side of the jar. My apartment is around 25c constantly

Here's an gif to show the constency of what I have

Any ideas? Did I mess up? Can it be saved? Thanks

Despite preheating the oven to max temp (250C) and baking at 230C for 45 minutes, with an oven stone, the bread is not entirely done (a bit doughy/squashy in the core).

What are your experiences related to baking times for sourdough (or maybe rye specificly)?

This is great but I would really appreciate to have some recommendations concerning basic baking. Temperature and time at least.

Thanks for the great work.

The basic dough recipe doesn't mention anything about water temperature.

I've understood that dry yeast needs a certain temperature for it to activate?

What quantity are we talking about here?

I really like this repo, great job! I've already baked a few breads off the guidelines here, and I would like to add three more tools to the tools section which may make a baker's life easier.

1. Rubber Spatula - https://commons.wikimedia.org/wiki/File:Silicon_Spatulas.JPG
2. Bench scraper - https://commons.wikimedia.org/w/index.php?search=scraper&title=Special%3ASearch&go=Go&ns0=1&ns6=1&ns12=1&ns14=1&ns100=1&ns106=1#/media/File:BenchScraper.JPG
3. Pizza Shovel / Pizza Peel - https://commons.wikimedia.org/wiki/File:Pizza_shovel_peel2.jpg

What do you think? Should I open a PR?

Support in the basic loaf/somewhere for the inclusion of up to 40% preferment should be added, with appropriate math and explanation of the water discount for hydration of the final bread. this could be extended into the sourdough recipe as a 250g sourdough starter would necessitate the same preferment math in the final rise to maintain proper hydration.

Are you considering adding a deployment guide, perhaps using a container of some kind?

Nice project.

I just found a hilarious pun, that might will come in handy some point in the future:

breaking bad -> baking bread

I know, I'm a genius. You can use it however you want (e.g. for a logo or so...)

Hard to measure out how much is 200g of of water of 100g of flour... would be helpful to have volume measures like how many cups

I've followed the sourdough recipe (https://github.com/hendricius/the-bread-code/blob/master/basics/sourdough.md) but after 7 days it only had a few bubbles (much (less <20 surface bubbles) than the one in the instruction picture).

The sourdough smells a little sour and does taste sour, but it's unclear how sour it should be based on the "really sour" description in https://github.com/hendricius/the-bread-code/blob/master/basics/common-problems-faq.md#my-sourdough-already-looks-ready-after-4-days. I'd say mine is as sour as a medium-dry red wine (not sure what's the best comparison).

The temperature in my kitchen is between 20C (68F) and 22C (72F). The water I used every day should have had roughly the same (measured it once) as I used water from a Brita filter.

On the 8th day I mixed it and left it for another day hoping that it will get more bubbles, but to my surprise the next morning I had 1 1/2 bubbles :)

Currently trying this recipe: http://paulhollywood.com/recipes/baguettes/

Will let you know how it went!

The link under Finalizing the shaping is broken. I hope its not important to finalize the shape!

So, on the 4th day of making my own sourdough, I've accidentally added 100g of water instead of 50g with 50g of flour. I was tired and wasn't paying attention and ...
Is it ruined?

It doesn't look that bad after 1 day, bubbles are forming though it looks a little bit dilute. Should I compensate with more flour next time?

Debugging takes forever :/

And now I have a house full of shitty bread.

Heya bakers,

sorry I have been a little silent. I became more and more unhappy with the setup of this repo. I feel I added too much bloat. I will change this and focus really on the basics. I also abstracted some stuff too early. I feel we need clear and easy recipes, few of them, but then good ones. This also makes it easier for others to add new recipes.

Happy baking everyone!

I happen to be lucky enough to have a convection oven -- maybe something should be said about lower temperatures and/or shorter times required in one?

Just wanted to create this issue to share some interesting experiments we can conduct. See PR #96 for details where I added the section.

Some experiments that would be interesting on hydration:

• 50 % hydration vs. 60% hydration
• 70% hydration vs. 80% hydration
• 80% hydration vs. 85% hydration
• 90% hydration vs. 95% hydration
• 100% hydration vs. 105% hydration

Flour types:

• All purpose flour vs. cake flour
• All purpose flour vs. strong flour
• Yeast wheat vs. spelt
• Yeast wheat vs. rye
• Yeast wheat vs. yeast einkorn
• Yeast wheat vs. yeast emmer
• Sourdough wheat vs. spelt
• Sourdough wheat vs. rye
• Sourdough wheat vs. einkorn
• Sourdough wheat vs. emmer
• Sourdough einkorn vs. emmer #108
• Sourdough einkorn vs. rye
• Sourdough einkorn vs. wheat
• Sourdough emmer vs. rye
• Sourdough emmer vs. wheat
• Rye sourdough starter vs. wheat sourdough starter and rye bread
• Rye sourdough starter vs. wheat sourdough starter and wheat bread

Stretch and folds:

• No stretch and folds vs. 3 stretch and folds
• 3 stretch & folds vs. 6 stretch and folds
• 6 stretch & folds vs. 10 stretch and folds

Autolyse:

• 1 hour autolyse vs. no autolyse at all

Yeast:

• Yeast vs. sourdough
• 0.5% yeast vs. 1% yeast vs. 1.5% yeast vs 2% yeast
• 1% sugar in dough vs. no sugar in dough
• Dry yeast vs. active yeast

Baking:

• Baking with steam vs. without steam
• Baking half time steam vs. full time steam
• Baking with dutch oven vs. baking with steam
• Baking at max temperature vs. slowly getting to 90° core temperature

Proofing:

• Proof yeast for 1 hour vs. no proofing
• Proof yeast for 1 hour in the fridge vs. at room temperature
• Proof sourdough for 3 hours at room temperature vs. proofing 10 hours in the fridge #101

Scoring:

• Scoring a X at an angle vs. vertically #96
• Scoring a X at an angle vs. no scoring
• Scoring with 1 angled central cut vs. scoring a X at an angle
• Scoring with 1 angled central cut vs. scoring with central cut vertically

Just some ideas. Feel free to suggest more.

I got very inspired by your repo and tried it

Haven’t tasted it yet but I’m already proud of it

Thanks for sharing all these recipes and techniques

There's no makefiles for any of the recipes, I have to run each command manually and it takes too long :(

How do you actually mix the starter with flour and water before baking? Is it 200 grams of starter with 150/150, or 300/300 grams flour water? How long do you mix? How long do you let it sit before baking? How long do you bake and at what temperature? I am probably just not using github correctly. Maybe the information is right in front of me?

Check out this video - https://www.facebook.com/insiderpresents/videos/981149328703707/

The basic dough recipe here doesn't say when to add the yeast to the dough. I think this should be added after the Form the Gluten chapter. It would be interesting to have a proper chapter on that (fresh yeast, dried yeast, mixed with milk?)

I think it'd be nice to separate bread recipes into two sections: sweet breads (including adding zucchini, banana, etc) and savory breads.

Should it be 270 degree over the whole process? Sounds a bit high.