Author Topic: Today's Bread (Read 493130 times)

HansB · « **Reply #6480 on:** April 03, 2021, 01:09:33 PM »

Happy Easter.

02ebz06 · « **Reply #6481 on:** April 03, 2021, 01:51:19 PM »

Happy Easter to you too Hans.
Terrific looking bread.

foreplease · « **Reply #6482 on:** April 03, 2021, 03:16:41 PM »

Quote from: 02ebz06 on April 03, 2021, 01:51:19 PM

Happy Easter to you too Hans.
Terrific looking bread.

Last Supper worthy.

bigMoose · « **Reply #6483 on:** April 03, 2021, 04:05:17 PM »

My Easter Challah per Mitch's recipe! It was perfect in proportions!

Recipe here: https://www.pizzamaking.com/forum/index.php?topic=36019.msg508852#msg508852

mitchjg · « **Reply #6484 on:** April 03, 2021, 04:09:49 PM »

Quote from: bigMoose on April 03, 2021, 04:05:17 PM

My Easter Challah per Mitch's recipe! It was perfect in proportions!

Recipe here: https://www.pizzamaking.com/forum/index.php?topic=36019.msg508852#msg508852

Nice work!!!! Great to know you are getting good results.

foreplease · « **Reply #6485 on:** April 03, 2021, 04:25:38 PM »

Quote from: mitchjg on April 03, 2021, 04:09:49 PM

Nice work!!!! Great to know you are getting good results.

Good to see you Mitch!

[email protected] · « **Reply #6486 on:** April 04, 2021, 10:05:02 PM »

Breakfast this morning was Cinnabon-style Hot Cross Buns

Jersey Pie Boy · « **Reply #6487 on:** April 05, 2021, 02:27:05 AM »

Hey Mitch!

Great to see you here..thought of you just the other day !

tennisman03110 · « **Reply #6488 on:** April 05, 2021, 08:02:19 AM »

I made another seeded sourdough, my new favorite.

Plus I tried a 100% whole wheat, turmeric colored "egg".

erickso1 · « **Reply #6489 on:** April 05, 2021, 02:11:42 PM »

I've done crackers and cookies with sourdough discard, but this is my first attempt at a naturally risen bread.

18hr CF. Baked at 450 for 30, then removed lid and 425 for another 20 mins. Need to score it better, and need to work on entire workflow (shaping, proofing, bulk ferment, etc), but it looks like bread and eats like bread. Any and all feedback is welcome.

tennisman03110 · « **Reply #6490 on:** April 05, 2021, 02:41:42 PM »

Quote from: erickso1 on April 05, 2021, 02:11:42 PM

I've done crackers and cookies with sourdough discard, but this is my first attempt at a naturally risen bread.

18hr CF. Baked at 450 for 30, then removed lid and 425 for another 20 mins. Need to score it better, and need to work on entire workflow (shaping, proofing, bulk ferment, etc), but it looks like bread and eats like bread. Any and all feedback is welcome.

I'm far from an expert....but I might bump up the temperature 25 degrees at each step. And/Or if you bake it a bit longer, a dark color usually equates to more flavor.

HansB · « **Reply #6491 on:** April 05, 2021, 04:11:15 PM »

Quote from: tennisman03110 on April 05, 2021, 02:41:42 PM

I'm far from an expert....but I might bump up the temperature 25 degrees at each step. And/Or if you bake it a bit longer, a dark color usually equates to more flavor.

I bake at 475° for 22 minutes, then 450° with the lid off for about 12 minutes more.

erickso1 · « **Reply #6492 on:** April 05, 2021, 04:19:30 PM »

Will do that next round. Thanks guys.

texmex · « **Reply #6493 on:** April 06, 2021, 07:46:07 AM »

Spud Grits Sourdough.
Still trying to get this one right.

foreplease · « **Reply #6494 on:** April 06, 2021, 11:02:33 AM »

Quote from: texmex on April 06, 2021, 07:46:07 AM

Spud Grits Sourdough.
Still trying to get this one right.

I like the sound (and look) of that! Bacon or sausage with or in it might be great.

mitchjg · « **Reply #6495 on:** April 06, 2021, 11:05:08 AM »

Quote from: Jersey Pie Boy on April 05, 2021, 02:27:05 AM

Hey Mitch!

Great to see you here..thought of you just the other day !

Quote from: foreplease on April 03, 2021, 04:25:38 PM

Good to see you Mitch!

Hey guys! (and all, new to the forum and old timers!). Thanks for the welcomes. I have been on a personal diet and exercise campaign that, almost completely, excludes pizza, bread, rice, etc. Miss it all

........but carrying on.

And, I miss the PM crowd. Hope all is well.

texmex · « **Reply #6496 on:** April 06, 2021, 12:22:12 PM »

Quote from: foreplease on April 06, 2021, 11:02:33 AM

I like the sound (and look) of that! Bacon or sausage with or in it might be great.

Bacon Jelly! It's good as us.
First, I need to match the correct fermentation with the correct bake temp/ time. This is a very crunchy exterior with a moist, cake-like interior.
My first attempt rose beautifully and I erred in the closed lid time. ( I like to remove the loaf from the Dutch oven and let it finish on stone or the oven rack) When I removed the gloriously browned, puffed up loaf, it sank just like a cake. oops. So I had to finish the loaf on a very low slow temp... it still came out great, and I fed it to our Easter group.
This one got a late start yesterday, so I stuck it in the fridge with plans to bake correctly this morning. Of course I didn't let the dough warm up enough to get optimal bake...again. But I am almost there. I'm just happy I wrote down all my formula so I could replicate it. I ended up with an almost identical loaf as the first, except this one isn't as brown on the bottom.

nickyr · « **Reply #6497 on:** April 08, 2021, 12:34:25 AM »

A banneton and some YouTube shaping videos really helped me get more height on this sourdough!

CarryOn · « **Reply #6498 on:** April 09, 2021, 07:46:19 AM »

Japanese milk bread dinner rolls:

quietdesperation · « **Reply #6499 on:** April 10, 2021, 02:01:03 PM »

I'd really like to try my hand at sourdough baguettes but my friend in town, who has been baking every weekend for the last...I dunno 20 years, has basically given up, which gives me pause. Also, if one looks back over this thread, most of the posts are boules or loafs which leads me to believe the baguette must be quite difficult to master.

I've looked at a couple of videos, here's one that makes it look so easy:

so, just what can I expect? is this a multi-year journey?