Show Us What You're BAKING

[jhapka]

It’s been hotter than a $2 pistol here so I haven’t baked bread since April. Cold front came through this weekend so I figured I had better take this opportunity to see if I still got it.

[Skip]

Nice! You still got it.

[RonB]

Yes you do.

[Clawbear57]

+3

[RonB]

Our Son and his girlfriend are coming to visit next weekend. He texted me that he would like some of the seeded ww bread that I bake for my Wife. And his girlfriend would like some of the white bread that I like. I added some rolls because - why not?



SheilaAnn - the crumby photos are for you.

[Thunder77]

Very nice!!👍

[jhapka]

Legalize seeded loaves

[HawkerXP]

Those might be on the old side by this weekend. I'll swing by and take those old things off your hands while you whip up a new batch.

[Thunder77]

Big party yesterday, so of course I had to showcase some bread! Baguettes from King Arthur Baking, and Harvest Bread with Poolish from Ken Forkish. That harvest bread is among my favorites! Made part of the harvest bread recipe into focaccia, and it disappeared almost as fast as I could cut it!

[jhapka]

Oooooo la la baguettes

[Donw]

Great bakes.

[HawkerXP]

X marks the spot!

[Donw]

I’ve been showing my wife all the great bakes in this thread since it started, and unfortunately for me it has given her ideas. We had a gathering this weekend and asked me to bake some bread with seeds like she sees here. She wantednthem for her charcuterie board. My humble first attempt at seeded sourdough bread.

[SheilaAnn]

Nailed it!!

[Clawbear57]

Did good.

[Thunder77]

Not so humble!

[Richard Chrz]

A few bakes from the week. I’ve mostly eliminated this loaf from my summer offerings, but i still enjoy this bake.

[Clawbear57]

Looks good.

[Porkies]

Your pictures always make my mouth water. I start thinking about butter melting and a little crunch with each bite!

[Thunder77]

Pizza night for delayed Father’s Day. JKLA NY Pizza on the Primo XL. Used my pizza stone, and rack from Weber. Kept the temperature around 550. Did a crab
pizza, margherita , and ham and pineapple. As yes, ham and pineapple DO belong on pizza!! (Fight me) 😜

[Richard Chrz]

Great looking Za!

[Clawbear57]

No fighting but no pineapple.

[hoovarmin]

Oh yes!

[Richard Chrz]

4 baked this morning.

[Greygoose]

I wish that I was ur neighbor !!!!

[Draznnl]

So do I, but without the cold and the snow and all that winter stuff. How about you move down here? There are some folks on the block I’d love to see move. 🤪🤪🤪

[Thunder77]

Will you just stop, and give the rest of us a chance?? 😜😜 Seriously though, awesome looking bread!!

[Richard Chrz]

A cross section of my ciabatta. No photos of the sandwich, so it does not count.

[barelfly]

Sure it does!

[SheilaAnn]

Booooyyyyyyyy…. It sure as sugar counts!

[mnavarre]

Burger buns. Not as light & fluffy as I wanted, but I'm gonna blame that on weak yeast and my POS oven. The flavor's spot on, though.

[Starsky]

My first attempt at making Naan bread. Not sure if the recipe I used is very reliable so don't know if the results are authentic. The recipe called for 4.5 cups of flour. It said that should produce approximately 14 golf ball size balls of dough to roll out. Huh? It was more like 20 something! It said to knead the dough for 6 - 8 minutes. I'm stating this because I'm no baker, but after I rolled out the individual balls into thin circles and let them sit while cooking others, they tended to pull back and get thicker. Did I knead the dough too much? The taste was good, but they seemed a little chewy.

[Starsky]

I did use a scoop, then used a butter knife to level it off. The recipe called for bread flour but I only had all purpose. Could that be an issue?

[RonB]

Bread flour has more protein than AP flour. The protein helps form gluten which helps with the structure of the dough as well as normally producing more rise in the dough and the product. That could be your problem.

[Richard Chrz]

Was the dough at room temp? Often if you have something pulling back, it is not relaxed enough, and may just require more time or effort relaxing. It could also be under hydrated, which is easy to fix or test, just give it 5 percent more hydration for a few times, and see if you find a lighter dough. Low hydration tends to pull back and puff bigger, hence Biga. Take it more to the poolish side.

[jhapka]

Wheat bread

[Thunder77]

I would eat that!

[hoovarmin]

Mastery

[Clawbear57]

I'll take a slice.

[Jim White]

I'm not the one baking. My better half, Lisa, decided to make a batch of the bran muffins that we ate all the time in grad school. It is very likely close to 40 years since we had some of these. It's a recipe from her mother, and aside from having to switch brands of cereal when we couldn't find the specified ones, these came out as we remembered them.






Lots of enjoyment to come. Yield was about 4 and a half dozen. Our local daughter has already put in a claim for a dozen.

[RonB]

She done good.

[Richard Chrz]

It looks like Lisa has the master ability to knock out that bake. Maybe you can sneak us a few of her secrets sometime.

[Clawbear57]

I'm putting in for a dozen also.

[RonB]

I baked 2 loaves of 100% ww bread with seeds as "payment" for favors while we were at the beach. Boy, were these a problem. I had purchased this seed mix from Amazon to add to the dough, but at least one of the seeds I used turned the water I usedto hydrate the seeds to gelatin, so I couldn't drain the excess water and I had to account for an unknown amount of water to get the hydration right. I wound up adding about 1/2 cup additional ww flour in small amounts before the dough looked right. However, I must say that the results were 2 of the best ww loaves I have made.

[Jim White]

Yum.

[SheilaAnn]

Wow, I’ve never heard of seeds changing like that. Looks like you made it though.

[Clawbear57]

Nice recovery.

[mnavarre]

Welp, there's yer problem. If you put yeast in sugar water it is not supposed to just sink to the bottom.



No wonder it's taking this dough forever to rise.

[RonB]

That's one of the reasons I keep my yeast in the freezer. A one lb brick will last well past the "best by" date.

[jhapka]

Ain’t no gas in it

[mnavarre]

Even with Mostly Dead yeast (and as we all know, mostly dead is still slightly alive), I managed to make some damn buns. Clearly my hot dog bun shaping skills need work. That only took about 5 hours longer than it should have.





There will be blood tonight. Wait. No. Chili dogs. There will be chili dogs tonight.

[SheilaAnn]

mnavarre you know I can name the movie! I am toying with making hot dog buns, too.