Today's Bread

Started by dhorst, July 16, 2013, 03:46:47 PM

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Decoy205

Love fresh bagels!  
John - Home baker. Any day I can make dough is a good day!

kori

I SMILE AND WAVE....
Inhale pizza, exhale negativity.

Pizza Party Emozione, Pizza Party Bollore, Halo Versa 16 ready for duty!

kori

Pulled these out of the oven about 45min ago.

125g buns, 66% hydration, baked them at 400F.
I SMILE AND WAVE....
Inhale pizza, exhale negativity.

Pizza Party Emozione, Pizza Party Bollore, Halo Versa 16 ready for duty!

halfprice

I miss my friend Tony ( Foreplease) RIP.  He was such a nice man.

Tony sent me a recipe for a sandwich bread. Today was the first chance I had to bake it. With the help of my 5 year old granddaughter I think we did a great job. I forgot to take pics when I cut it up.  It's very soft and tastes great.

Also made a few baguettes for tonight's spaghetti dinner

Thank you my friend

Jerry

kori

Quote from: halfprice on January 21, 2025, 12:32:45 AMI miss my friend Tony ( Foreplease) RIP.  He was such a nice man.

Tony sent me a recipe for a sandwich bread. Today was the first chance I had to bake it. With the help of my 5 year old granddaughter I think we did a great job. I forgot to take pics when I cut it up.  It's very soft and tastes great.

Also made a few baguettes for tonight's spaghetti dinner

Thank you my friend

Jerry
Can you share the recipe please.

I wouldn't mind having another one of Tony's recipes.
I SMILE AND WAVE....
Inhale pizza, exhale negativity.

Pizza Party Emozione, Pizza Party Bollore, Halo Versa 16 ready for duty!

A D V E R T I S E M E N T



tkmcmichael

Quote from: kori on January 21, 2025, 11:54:33 AMCan you share the recipe please.

I wouldn't mind having another one of Tony's recipes.
Here is the recipe.

apizza

#8946
Ma! Put the kettle on.
Made this bread today. King Arthur calls it cake but to me it's bread. Has an overnight starter. Not too sweet which is very good. Nice with a hot beverage.
Tuscan coffee cake      https://www.kingarthurbaking.com/recipes/tuscan-coffee-cake-recipe
Very enjoyable in this very cold week.
Marty

QuickDraw

I baked a couple of overnight loaves from "flour, water, salt, yeast"

Heikjo

A couple of 100% whole spelt bricks. I wouldn't mind a bit more volume, but so tasty. Didn't hit the fermentation quite maybe, but the pans also perhaps a bit large.
Heine
Oven: Effeuno P134H

TXCraig1

Quote from: Heikjo on January 23, 2025, 02:04:20 PMA couple of 100% whole spelt bricks. I wouldn't mind a bit more volume, but so tasty.

I've been putting 10% spelt in all my sourdough lately (on top of 10% KAGW) - so good. 
"We make great pizza, with sourdough when we can, baker's yeast when we must, but always great pizza."  
Craig's Neapolitan Garage

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Muddy

Sourdough sampler for an upcoming family get together. Top row: Rouge de Bordeaux, Kernza, Rye. Bottom row: Einkorn, Khorasan

I did either 2 or 4 loaf batches. I'm really liking the new spiral mixer. It has upped my capability for making "give away" bread in both quantity and quality.

Muddy

quietdesperation

I tried this recipe, very forgiving though my loaf is a little under:






jeff

Pizza_Not_War

300g Red fife 
80g Hard red winter wheat 
120g Spelt
430ml h2o
5 minutes score

It was a well hydrated dough, perhaps a bit too much but the 5 minutes score saved it.

Jersey Pie Boy

Looks really good. Your crumb style is soft and shaggy like this..wondering how you achieve that ...if its your fermentation  folds, shaping, proof?

.

Pizza_Not_War

Quote from: Jersey Pie Boy on January 26, 2025, 05:45:31 PMLooks really good. Your crumb style is soft and shaggy like this..wondering how you achieve that ...if its your fermentation  folds, shaping, proof?

.

Thanks. 

Yes. That's the answer. All of the above , probably higher hydration because the late score lets me add more water. I don't really know for sure. :)

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Jersey Pie Boy

They are definitely great

TXCraig1

80% HR SD. 10% KAGW+10% spelt. 24h CF.
"We make great pizza, with sourdough when we can, baker's yeast when we must, but always great pizza."  
Craig's Neapolitan Garage

TXCraig1

.
"We make great pizza, with sourdough when we can, baker's yeast when we must, but always great pizza."  
Craig's Neapolitan Garage

Heikjo

A couple of loaves with 50% whole wheat, 82% HR.
Heine
Oven: Effeuno P134H

Decoy205

More bagels today. Did cinnamon raisin, poppy plain and everything.  Even had a nice big brown bag to put them in.  Plastic is a no no.  These came out great!

John - Home baker. Any day I can make dough is a good day!

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