Show Us What You're BAKING

[Thunder77]

Rye bread with molasses and cocoa powder. Recipe I found on Simply Recipes.

[Richard Chrz]

They look great!

[SheilaAnn]

Thunder77 what an 8nterstimg flavor profile. How does it taste?

[Thunder77]

It’s a little sweet, but the rye flavor comes through amazingly well. Great toasted with cream cheese or butter.

[WayneT]

Just some more of my Poolishness.

[Richard Chrz]

Edit, added 4 more. A few from Thursday & Friday

[lumbrjk]

I am dreaming of these with some soft salted butter....

[Clawbear57]

As usual delicious looking.

[Porkies]

Why doesn't my bread turn out like Richard's?

Oh yea. I do the No Knead method because I am too busy (lazy?) to actually make real bread.

Absolutely beautiful as always Richard Chrz

[Richard Chrz]

Although, I rarely knead….I’m the most lazy baker! 😂😁

[treesmacker]

Like Richard's - that is what I shoot for!

[Jim White]

Our granddaughter turns 4 today.

[Clawbear57]

Good grand parents!!!

[Richard Chrz]

Shaped and proofing, To be baked over the next two days.

[Richard Chrz]

Carb pimping.

[Richard Chrz]

Experimental bake…,

Tear apart bread, fairly thin, some bubbling, could drizzle with your favorite oils, maybe various hommus, artichoke dip, marinara sauce. part of a charcuterie board.

[Richard Chrz]

9 of 22 loves being baked. Done for the day, well, one tiny loaf as well..

[Clawbear57]

Of course!

[Richard Chrz]

12 of them are going to take out meal package for a charity, the money raised helps pay off our city’s school lunch deficit,

I bake 12 loaves a month from Oct - May, for this.

5 of them were an accident that I decided to follow through on. This is way too much baking for me,

[Elton's BBQ]

I've stepped in to the dark here... and made my first sourdough starter..
Gonna chase Richard Chrz lol

[Richard Chrz]

So many of the most important lessons in sourdough bread can be learned through your starter. It foreshadows your bakes, and how you need to adjust.

Love up on that culture, treat it like an athlete in training,

[Clawbear57]

Give@Richard Chrz a run for his money.

[Thunder77]

What is your starter blend? I usually prefer a 100% hydration starter with a 50/50 blend of white and whole wheat flour.

[SheilaAnn]

Elton's BBQ Richard Chrz

i have to brag about “Nancy”. I thought I killed her. She ended up crammed in the back of the fridge. When I dug her out, the hooch was like Texas tea, black gold and it smelled like @ss. I have fed her twice…… and look at this beauty! She needs a little more feeding….and she smells awesome right now! While feeding, I keep her in the oven with the light on.

I will take any feedback y’all wanna throw my way!

[SheilaAnn]

So this went down once my starter bounced back. Poor shaping gives the bagels character 😝 the bottom sesame seed one got the parchment stuck on it. Flavor profile is really good. Texture is super chewy!

[Thunder77]

I have only tried bagels once, and they were pretty much a disaster. Well done you!

[Thunder77]

Baguettes I made from the Rustic French Bread recipe in Joy of Cooking. Damn I am getting good at this! 😎

[SheilaAnn]

I’ll say you are getting good at this! Very nice!

[Clawbear57]

Wow they look great.

[Jim White]

Pumpkin pies for tomorrow are ready.

[Richard Chrz]

Those look super delish, and what a great looking crust!

[Jim White]

Well, Richard, they are Marie Calendar deep dish from the freezer section at Publix.

[Richard Chrz]

Jim White no problems with that!

[scottranda]

Doing some batard shaping. Turned out good! I almost always do boulle, so I’m experimenting.

[hoovarmin]

Looks better than anything I've ever baked

[Clawbear57]

Scott those are picture perfert.

[treesmacker]

VERY Nice!