Show Us What You're BAKING

[jhapka]

Monday’s better with a little whole wheat bread

[Clawbear57]

We will make everyday Monday.

[RonB]

I ran across a recipe for Banh Mi bread that I thought looked good a while back, and I finally got around to making it today. The bread turned out with a thin but very crispy crust that cracked as it cooled, and you could hear it cracking. There wasn't a lot of cracking going on, but I'll take what I can get.

The recipe was a bit different than I have seen before. It called for part of the time in the mixer to run at high speed. I didn't do that and it took close to 30 min for the dough to get right.

It was still a fun bake, and here are some photos.





And here's a cheap lame I made. It's just a bamboo skewer with a razor blade on it.



And here is the deluxe cover I made for the blade. If anyone would like a custom made deluxe cover, I can make them for the low price of $102.96, and that includes shipping. No need to thank me, just send your money.

[Attjack]

RonB as soon as the wheat was matured

[troymeister]

That's not a lame lame. It's not lame at all. But it is a lame. The Bahn Mi Buns aren't Lame either.

[scottranda]

Cool lame hack!!

[skipsdaughter]

And, it's pecan day. So, I made some lemon bars with a pecan pie layer -- perfect bookend from fall and spring -- and brought them into work today.

[Clawbear57]

Love the taste profile.

[Richard Chrz]

Yes!

[troymeister]

Very Nice! They look delicious!

[RonB]

SheilaAnn - here's the crumb as promised:

[jhapka]

Whoa silky

[SheilaAnn]

Amazing! Now I want a po boy or banh mi!

[Richard Chrz]

Beautiful crumb

[jhapka]

Bread bread bread

[Attjack]

My wife made popovers. These are new to me. I love that they're made to be stuffed with tasty stuff.

[Andrrr]

Well, what are ya gonna stuff them with?

[Attjack]

Andrrr we stuffed them with red beans and rice and kale. Also some were baked with a little hame and cheese.

[Johnny Booth]

Late comment, but I grew up with these. I remember they used to have a hole on top where they ‘popped’. Dump some butter in there. Mmmmmmmm.

[jhapka]

Turned down the fridge temperature a step because it seemed like I was over proofing slightly in my 12-16 hour timeframe. Keeping that change

[troymeister]

That is about as perfect as a loaf can be. Looks Delicious!

[Andrrr]

What causes the blistering on the crust? Those little bubbles are most appealing!

[jhapka]

Andrrr spray the surface of the loaf with a spray bottle of water before it goes in the Dutch oven or on the steel.

[58limited]

Muffuletta bread

[Thunder77]

Some baguettes from King Arthur Baking. And Harvest Bread with poolish from Ken Forkish. Not quite the open crumb I was looking for in the Harvest Bread, but still delicious!! My hand stuck to the bottom of the loaf when I was tipping it out of the proofing basket. Probably deflated it a bit. 🙁

[troymeister]

My Sunday Sourdough...I'm getting better...I will say trying to understand Sourdough is like trying to understand Chemistry, Thermodynamics, Biology, Physics, Culinary Arts, Patience, Trial and Error, (for me mostly error)...And I am sure there are a few more disciplines involved...Jus Sayin'.....

[Thunder77]

Nicely done! Yes, sourdough involves a lot of science, but to me the reward is worth the effort!

[Richard Chrz]

Still working on a new loaf for sandwiches, using for burger buns, etc.. I’m getting more dialed in, although this one is far from where I hope to land. Ignore the horrible cutting in half, I really messed that up, you can see I came at it in two different angles with my knife.

this has very large open crumb, which makes a very soft chew, which works so far for what I’m shooting for.

[Richard Chrz]

RonB I’ve been playing with this loaf off and on over the last few years, but finally getting serious about it, the concept is a loaf you can cut at all week. Since it has a different chew and crumb, it eats differently than a traditional loaf, and is enjoyable to have around through out the week. I think it would be fun to fill that sucker up with sandwich toppings, then cut it into size as wanted for a party, or ..

[Mark V]

That looks similar to a glass bread I made a month ago, which I found to be great for sandwiches when cut like that.

[Andrrr]

Don’t ever be sorry for anything you post here, Richard. I love seeing your posts and your journey, and my untrained eye still can’t see what you're pointing out with the coming in at different angles comment lol.

[Richard Chrz]

This past week’s pizza.

[Mark V]

I made a bunch of roast beef and sliced it deli style, so wanted a bread for sandwiches. I made a typical white sourdough but used beef broth instead of water. I did not make a control to test side by side, but this was good. I will play with this idea more.

[Andrrr]

Beef broth instead of water… You just blew my mind. Keep going with this and post your results!

[Richard Chrz]

I like the addition of broth. Mr. Bones once said, water is for boiling, not for cooking, it would apply here as well.

[Mark V]

Andrrr Richard Chrz I used unsalted broth, of course, and it was pretty mild tasting. When I do that again I will try cooking the broth down to condense it for more flavor. I have a more radical idea in mind, for liquid. I will try that next week. I see someone has tried something similar but not total for liquid.

[Richard Chrz]

A few from this week.

[Richard Chrz]

My wife and I have revived our small amount of home brewing, I still brew with kits, so the grains I get are only for the initial 10 - 15 minute steep. But I’m saving the grains and using them in recipes, one way I will start using them also is in making bread.

[RonB]

And you could replace the water with some homebrew for a different flavor.