Show Us What You're BAKING

[DaveD]

My lovely bride made these rolls last week. Absolutely superb. Sorry I don't have a shot of a slice... trust me, it was splendid.

[Richard Chrz]

They look fantastic

[Michael_in_TX]

Perfect color on those!

[Clawbear57]

Those look fantastic. I must have missed this some how.

[Donw]

Today was baking day since it is the first of the month. Goal was 14 loaves. I’m no artist or baker but I do enjoy the process so this time I thought I would document it. I do a long cold proof with usually lasts 5-7 days between the start and baking day.
I start the process with everything pre measured. This is a photo of one batch getting ready to mix. I do two batches normally. Each batch is a double recipe.

After the cold proof which last usually 5-7 days it is ready to cut and preshape.


Each batch produces enough dough for 7 loaves so I shape each ball and place in a basket.

Then after baking and cooling it is time to test a loaf for myself and then distribute 8 loaves around to the neighbors while we keep 6 for ourselves.



Once one batch is finished then it is time to repeat with the second, starting from a totally clean surface as I can be a neat freak.

[RonB]

That's a whole lotta work, but great results.

[Richard Chrz]

Beautiful bakes, love seeing the process!

[WayneT]

Nice documentation. I follow a very similar process just not at the same volume or frequency. I also have those same cambro containers for proofing my 750g dough. Great looking loaves.

[Attjack]

My wife made some brioche buns today and I'll be smashing burgers tonight.

[Clawbear57]

Smash one for me.

[SheilaAnn]

Me, too!

[WayneT]

Those look amazing!

[jhapka]

Good ol 50% whole wheat

[WayneT]

Great shape and crumb.

[Clawbear57]

Delicious.

[RonB]

SWMBO requested more 100% ww bread, so she got it:

[WayneT]

Pumpkin seeds? Can’t go wrong there.

[SheilaAnn]

👏🏼👏🏼👏🏼💕💕💕

[RonB]

WayneT - it's got a bunch of various healthy seeds in it too.

[RichieB]

Caraway Rye Bread, my go to.

[treesmacker]

Love rye bread -very nice loaf!

[SheilaAnn]

Ok…. May I add a rule to this thread?

Slice it up! Slice it up! Slice it up!

I love seeing the crumb everyone creates. Seeded rye is my jams! Ever had a club sandwich on rye? Game changer.

[RichieB]

WayneT it is B.H. The local grocery store deli carries it.

[mnavarre]

These were supposed to be a no-knead dough but I'm pretty sure that I used twice as much yeast as I'd intended so when we got home from being out with friends it was really at that "use it or lose it" point.



Not the best flavor development, since it didn't get that long ferment in the fridge, but still plenty tasty.

[WayneT]

Nice recovery. I eat lots of my own mistakes.

[RichieB]

An update for SheilaAnn and WayneT. I picked up B.H. Pastrami and here it is, bread sliced. Good sandwiche to say the least.

[Clawbear57]

👍👍

[WayneT]

Is that deli mustard on there or coarse ground? Gulden’s Spicy Brown is my go-to mustard. Looks good.

[RichieB]

WayneT, it is a store brand spicy. It is good. Maybe not something you are getting at Katz, but the bread (mine) and Boars Head quality beef you are not missing anything.

[Richard Chrz]

I won’t post all of them, but these are bake 1, and then seven more of the 8 today, 16 more to bake over the next few days, every thing is made and waiting their time.

[scottranda]

Insanely good looking loaves. But what’s the story of the 2 guitars in the background?

[Clawbear57]

Do you ever sleep? I bet you tie yourself to the oven to sleep.

[Richard Chrz]

HaHa!

[WayneT]

Of course he sleeps. That is how he dreams up all these incredible cooks and bakes.

[Richard Chrz]

Took the night off, 20 loaves plus one pizza baked for us over the past 28hours, 4 more to go. I also took a stab at a loaf I’ve been designing over a few years, here and there. I made some progress. I need to cut it open and enjoy it in the countless possible amount of ways, then a tweak or two, and a bit of reproductive testing,

this loaf is incredibly squishy, im expecting a really airy crumb, I also expect it may be a tad underbaked.

[WayneT]

My hero, the master baker.

[troymeister]

A nice little Sourdough Bake this morning.

[RonB]

I do really need to make some artisan bread, but here's my regular loaf and rolls. These turned out especially good. I ate a roll out of the oven when it was just cool enough to handle and it was like taking a bite of a very tasty cloud.

[Clawbear57]

Beautiful bread. I can taste it.

[SheilaAnn]

Very nice. I like the Sicilian “s” on the the loaf. 💕💕💕 🍞🍞🍞

[Attjack]

My wife made challah.

[Clawbear57]

She is a keeper.