Show Us What You're BAKING

[Richard Chrz]

Baked a few of my originals, while baking 9 Ciabattas.

[Clawbear57]

Beautiful.

[Steve B]

I’m definitely do not consider myself any kind of baker but I did crank out some “Red Lobster” biscuits. Someone here posted the recipe several weeks ago and I gave it a go. Turned out quite good if I say so myself.

[jhapka]

I like to visit Cheddar Bay for their biscuits from time to time

[Richard Chrz]

They look great, I bet they tasted awesome as well.

[Clawbear57]

So you ready to become Red Lobster"s baker?

[Richard Chrz]

Baked one more today, this one is for us, have not cut one open in what seems like forever .

[texastweeter]

Biscuits, there what's for breakfast.

[Clawbear57]

Those biscuits are worth getting up for.

[DavidNorcross]

Sandwich bread

[RonB]

Now ya just need a fresh picked tomato from your garden and a little mayo for a real treat.

[DavidNorcross]

That’s the plan RonB !!!

[Richard Chrz]

They look darn tasty to me!

To the mayo part, here is the link that Mosca shared, and is a staple now in our home. I should add, requested by my wife, who never cared about mayo. https://www.seriouseats.com/two-minute-mayonnaise

[Richard Chrz]

A few of this weeks, the rest are ciabatta.

[JLR]

These things always look so perfect!

[Draznnl]

What, ciabatta aren’t worthy of being photographed? 🤣🤣🤣

[Richard Chrz]

Draznnl lol, I’m baking 8 more tomorrow, I’ll catch a photo, 😂

[Richard Chrz]

Some of the rustic sourdough Ciabatta from today. They’re more photogenic on the inside. 😁

[Johnny Booth]

Yeah - they look horrible. Please send them to me for disposal. 😋

[scottranda]

Sesame bread

[RonB]

Very nice Scott.

[Richard Chrz]

I’m getting a chance to meet AR member Skip and his wife Tricia tomorrow. I could not with good conscious, let him leave tomorrow with out a loaf of sourdough.

Skip’s bread.

[Jim White]

Skip is a very lucky guy. New grandbaby coming and now a perfect loaf, too.

[Skip]

Skip is a lucky guy and looks forward to our meet up tomorrow!

[MBMorgan]

For shame Jim White ... calling poor Skip a "perfect loaf". I mean, sure, we've all heard the stories but ... I mean ...

[Clawbear57]

Good man Charlie brown.

[jhapka]

A new oven has my ovencraft thrown completely out of whack. I couldn’t preheat my old oven to its max of 550 because it would burn the bread so I’m guessing I need to try slightly higher temps in the new one to get that big spring. It’s true what they say every oven is different

[Richard Chrz]

If it helps in reference, I bake my loaves at 475.

[jhapka]

Thanks Richard Chrz for the reference. These were technically baked at 475 because when I use convection mode the “smart” oven automatically subtracts 25 degrees. I also realized this week that the new fridge is keeping things much colder than the old one. So I’m dealing with temperature variables during the retard and bake. All part of the fun 😁

[Richard Chrz]

No doubt, Fridge temp changes everything. I keep mine in a garage fridge, so you can imagine the difference when it is 0 degrees, vs this week being 104. The adjustment is made for me, in when I put them in the fridge. Hotter out they go in sooner, cold, they almost fully ready to bake. You can also adjust the leaven percentages as well. Of course, just my experience,

[Richard Chrz]

I baked 10 regular loaves of sourdough, 6 ciabattas, and have been playing with sourdough lavash crackers this week. This is this mornings bake. Also one of the crackers for size reference.

[Clawbear57]

Are you ready to start taking orders?

[WayneT]

Lavash crackers are the best!

[treesmacker]

Well, I'm getting closer to the target! I'm very happy with the latest result (first pic)!




Beep Beep... this guy ran out of my 3D printer and right into the pic!






And here is the previous batch... I can't explain why one gets the ear and not the other... probably my final shaping technique. The two pictured above I payed real attention to shaping and stretched them a little tighter than usual on the final pull before dropping in the banneton. Maybe that is what it takes.

[Richard Chrz]

treesmacker I want to see where and how you are scoring. Assuming you are wanting ear placement where mine is, again, that is assuming,

[treesmacker]

Richard Chrz I'll get a pic next time I score. Else if you can show a pic of where you are scoring. Yes, I like the looks of where you score.

[Richard Chrz]

I am going to move this to thread I had started, seems like a more fitting thread to talk about this,

[RonB]

Some 50/50 white and whole wheat boules. I am not happy with the result. I followed Forkish's recipe including the bit about not scoring. I normally score because it gives me more control, but decided not to this time, and I'm sorry I didn't score because the crust did not split and that limited the rise. My wife thought it tasted great, but I'm not a fan of ww, and it looked OK - just not the way I wanted it to look.
I made these at SWMBO's request for her to take to friends tomorrow. Anyway, here they are.

[Richard Chrz]

Although I think some of the boules I used to make with the no scoring method can be cool looking at times. I much prefer putting the seams to control shape, by hinging them right where I want it, to be far more rewarding.

I do love the look of those rustic loaves though!

[jhapka]

Finally solved my issues related to new appliances. With the help of thermoworks I learned that the new oven’s “proof” feature holds the oven at 110-120 not 80-95 as I had assumed. Problem 1 solved.

Also with the help of thermoworks I learned that my fridge at the setpoint of 36 F was actually pretty close to freezing. It’s now set at 40 and it’s hanging around 36-38 F.

The moment of pulling the lid off the Dutch ovens was a very victorious one today. My 50/50 whole wheat bread is back

[Richard Chrz]

Great looking bakes, glad to hear you are learning where the changes can be made.

[SheilaAnn]

jhapka guess what my comment will be?

Slice it up! 💕🥖💕🥖