Show Us What You're BAKING

[scottranda]

Another seeded loaf. Not the rise I wanted, but man it tastes good.

[MBMorgan]

Nice one, Scott!

[scottranda]

Thanks MBMorgan !!

[RonB]

I'd eat that!

[Richard Chrz]

First time I have batched and baked 5 loaves in succession of my sourdough flatbread / ciabatta loaves.

early in the learning process,

[Clawbear57]

Man those are some large loaves.

[Richard Chrz]

Made some more adjustments based on learning some hot spot inefficiencies, think I have worked them out, an even more consistent bake. Here are 6 of the 18 regular loaves I did this week, plus the 5 flatbreads shown earlier.

Pretty soon I’m going to get a chance to do a test bake in a professional commercial oven, not a bread specific one. But I need to at least be able to bump up to 2 loaves baked at a time, would love 4.

I just had someone ask if they could order 10 loaves a week for him to take to his employee break room and customer service lounge at his dealership. I truly do not think I can add at this point.

My typical is 12, and would consider moving to 16, so maybe I cut down my public offerings to my regular to 6, add 6 flat breads, and then 10 of my regular for the dealership, and then once a month I have a guy buy 12 loaves from me for a wine hummus and bread package.

[treesmacker]

Astounding! I can see why you are in demand for beautiful loaves like those!!

[Mark V]

Baked a white sourdough, replacing all the water with wine, a Cabernet. I first tried using wine right out of the bottle, that seemed to be too high alcohol content for the yeast. So, on the second try I simmered the wine for 20 minutes to reduce the alcohol content, which also reduced the wine a bit. It then took nearly the entire bottle for one loaf. It certainly gave color to the bread, and a distinct flavor. It also came out fairly heavy. I sliced it thinner and ate it with good salami and cheese, made for a great appetizer. Too bad it was the worst slash I have made in a year.

[mnavarre]

Interesting! Yeah, the alcohol is going to either slow down or straight kill the yeast. With the ABV% in wine you're right at what sachromyces cerevisiea will tolerate.

[Clawbear57]

Yes very interesting.

[jhapka]

Whoops

[Draznnl]

I’m no expert, but that doesn’t look quite right.🤪🤪

[RonB]

I'm no expert either, but it looks like your starter is active.

[Clawbear57]

Very active.

[Richard Chrz]

Two loaves for today, one regular and one cranberry walnut. One for my mom, and one for my mother in law.

[Clawbear57]

Ok Richard I see you are sucking up😎.

[Richard Chrz]

Chocolate sourdough for French toast this weekend,

[Draznnl]

Chocolate sourdough French toast. Just letting that roll around and sink in. Man, that sounds delicious. Enjoy.

[Richard Chrz]

Draznnl , it is also pretty awesome with melted butter and peanut butter, like Reese’s chocolate peanut sourdough.

[Jim White]

I could very easily get lost in that photo.

[RonB]

Same ol' same - o. A loaf of Japanese milk bread and some rolls.

[RichieB]

Haven't baked in awhile. I've been trying it use what I had baked and bought. I saw this recipe from K.A. for cheese burger buns. Saw it in their monthly flyer. It was offered in a bundle with a hamburger pan and their Better Cheddar Powder. So, I went to Amazon ordered both (alot cheaper for the pan). A good day to bake as it's rainy.

The result is like a mini muffin. I hope they hold up to a juicy burger with all the fixin's. You can smell it Cheddar too. Should be interesting. I'll be cooking one up tonight. I'll post later on.

https://www.kingarthurbaking.com/recipes/no-knead-cheese-burger-buns-recipe

[Richard Chrz]

A friend was traveling through this area an asked if I would bake her some bread. She got a cranberry walnut, a regular, and my new flatbread.

[Thunder77]

Small bread day today. Rolls and mini loaves of oatmeal molasses bread. Not that pretty, but tasty!

[Clawbear57]

Sounds good.

[Richard Chrz]

My first run on sourdough naan.

[WayneT]

Making some ChefSteps ultimate average chocolate chip cookies for the weekend at the lake.


Big Red in the background, the heavy artillery.

[RonB]

I saved that recipe. Please let us know whatcha think.

[WayneT]

RonB This is the only chocolate chip recipe I make anymore. I do sub 74% chocolate because I like the darker chocolate. I use Guittard chocolate discs instead of chips, as the recipe calls for. I also use Kerrygold butter.

[Richard Chrz]

Well, I’ve begun the process. I have started to work on other various buns and rolls. My current interest is in not having to buy anymore hotdog buns, brat buns, burger buns, etc.., have them all natural leavened], and to not follow someone else’s recipe, just figure it out.

I made one bun yesterday, just for a starting point, then yesterday I made 6 more to bake today, but developed more on the brioche side. when I get it figured out for any of them, I will share recipe’s and steps.

‘Tonight my parents are coming over for burgers, so I’m pretty happy to have these for our burgers.

.

[RonB]

Very nice. Have you considered adding tangzhong to the process. It helps with tenderness and shelf life.

https://www.kingarthurbaking.com/blog/2018/03/26/introduction-to-tangzhong

and

https://www.kingarthurbaking.com/blog/2018/07/23/how-to-convert-a-bread-recipe-to-tangzhong

[Richard Chrz]

6 of the weeks ciabatta.

[jhapka]

Six one way half a dozen the other

[Clawbear57]

Looking good.