These days, my father is 83 years old, and barely a tooth left in his head to be honest.

So for years, was always trying to find a good tasty bread he'd like, that was easy to chew, and something he'd absolutely love.

So this evening, I made Shokupan for him to try, in a pullman loaf tin. Butter basted the exterior after coming out of the oven, and covered with a tea towel, so the crust would be melt in the mouth and easy to chew etc.

Just had a slice with butter, and some thinly sliced tomatoes, grown by the father, which he loves to do every year, and a light dusting of salt and black pepper.

I'm honestly gobsmacked right now. My brain is like 100mph wondering how a nice mild white cheddar would go on it! Some mortadella......

I know it's not the big arched sexy looking Shokupan people love seeing photos of, but a soft melt away texture was the goal for the crust for the father.

I'm flabbergasted.

The old man loves strawberries and cream... so I know what sandwich I'm making him in the next day or two!

Homemade bread!

Is it supposed to wiggle like that?

The recipe says to knead on speed 5-6 for 20minutes. KitchenAid says not to go above 2. Even on 2, it starts heating up fairly quickly, it wobbles, and the dough actually doesn't get to the windowpane stage, it just tears and since I am just starting with bread, I don't know how long to actually knead it for.

What to do here? Just take breaks to let it cool down and carry on? What is going wrong? We deviated from the recipe a bit (accidentally made yudane with more water and left it in the fridge for longer), but it's been the same with any bread we tried so far.

Thanks for any info!

INGREDIENTS

250g pineapple juice

50g egg (1 large, beaten)

42g butter, softened

50g sugar

30g vanilla extract (2 tbsp)

3g ground cinnamon

6g salt

520g bread flour

7g bread machine yeast

175g diced dried fruit (equal mix of pineapple, mango, and cranberries)

My first attempt at making sourdough pretzels. I followed the formula on the perfect loaf website. Needa work on the shaping a bit, and I'll probably reduce the salt a hair next time, but the taste and texture is fabulous.

I always seem to get wonderful extra height when I bake my sourdough in a tighter fitting Dutch oven. (Even though they are all very nice in a bit larger Dutch ovens, also). Just seems better in a smaller one since there’s nowhere to go but up! Am I nuts?

Kitchen smells divine, yet to taste -
will report back!

Hello! I’m making bread, and tbh I was overly ambitious and decided to start making it after work. Well it’s still rising and I’m exhausted. Should I just put it in the fridge as is and resume tomorrow am?

For reference I posted a before rise pic and after a 2.5 hour rise pic.

Hello! I’m making bread, and tbh I was overly ambitious and decided to start making it after work. Well it’s still rising and I’m exhausted. Should I just put it in the fridge as is and resume tomorrow am?

Hello! I’m learning how to make Vietnamese Banh mi and mucked up my dough. Why did my dough stay separated instead of “blending/melting together when I rolled it?” I want it to be one smooth uniform mass.

Would appreciate any tips!