Show Us What You're BAKING

[Skip]

I made King Arthur Potato Buns today. I used 75% Bread Flour and 25% White Wheat Flour. It's my favorite bun recipe.

[RichieB]

I've done that recipe. It certainly didn't look and I'll assume taste as delicious as yours. Maybe I'll try again.

[Richard Chrz]

They look fantastic Skip

[RonB]

Mmmmm - I love warm soft buns.

[troymeister]

Two different Methods of cooking Sourdough Bread. Since hot weather is coming, I want to learn a new way to Bake Sourdough Bread.

So I thought a Camp Dutch Oven would be the tool of choice...Well...With a learning curve for sure...I obviously put too many coals on the top. I was following Lodge's recommendation for 450° baking temp using briquettes.

I cut the burnt parts off and the bread was Delicious. I also originally had the bread on a trivet a little too high. So more experimentation soon.

The loaf on the right was regular method. Delicious too.

I do think that it will be possible to bake a great loaf of sourdough bread in the Camp Dutch Oven with trial and error...Mostly error...lol

[hoovarmin]

Keep us posted on your progress. When you plan to bake again? This bread looks wonderful.

[WayneT]

Nicely done despite the over-brown top.

[troymeister]

Yesterday's Sourdough Rye....Delicious!!

It actually takes 3 days to make.

Friday Evening: Feed Starter
Saturday Morning: Mix, Stretch and Folds, Bulk Ferment, Proof overnight in Fridge
Sunday Morning: Bake and let cool

People wonder why real sourdough in a bakery is so expensive...

[troymeister]

hoovarmin Sometimes I think, more like zoned out. Lol

[Thunder77]

That’s gorgeous! Do you have a scoring stencil?

[troymeister]

Thunder77 I just use a double edge razor blade. No lame, just the razor. I find the lame is harder to control.

[PGH_RAM]

I baked a thing! This is a big deal for me because I never bake. I'm not precise or patient enough. My wife usually does all of the baking of breads and desserts.

This is an almond flour cardamom cake with pistachios that I made for a dinner party I hosted last night. It was moist and flavorful, it wasn't too heavy, and went really well with vanilla ice cream. The only problem with it was that there were no leftovers.

[hoovarmin]

How nice!

[RonB]

Since there were no leftovers, your guests must have liked it too. It looks like you will have to bake another one if ya want another slice.

[barelfly]

That’s legit right there!!!!!!! Excellent and no wonder there were no leftovers!

[Starsky]

Had a taste for some No-knead bread

[hoovarmin]

I'd like to see the rest of that cutting board

[Starsky]

As requested hoovarmin

[SheilaAnn]

I don’t get it…..

[PGH_RAM]

SheilaAnn https://molliescustomcreations.com/p...-coochie-board

[SheilaAnn]

Beaaaahhahahahahahahaha
😝😝😝😝😝😝😝😝😝😝
🤪🤪🤪🤪🤪🤪🤪🤪🤪🤪
🦈🦈🦈🦈🦈🦈🦈🦈🦈🦈

[Richard Chrz]

Happy Friday everyone!

Strong finish to the week. Some of these are going to my family’s get together tomorrow. I like to send family home with bread. They are each getting a standard loaf and a ciabatta.29 loaves in total this week.


Interesting factoid, from first refresh and levain build for the week, to the last loaf baked... 98 hours and 52 minutes some of these loaves were fermented, including mostly cold fermentation.


I hope your week is finishing off on a positive.

[hoovarmin]

From the looks of things it certainly will be a happy Friday for some of your lucky customers

[Smoker_Boy]

Don't ya hate it when you forget to take notes??

The first loaf of bread I made in my new Pullman pan was perfect.

Do you think I have been able to duplicate this??
Oh hell no.
*grumbles*

[hoovarmin]

Yes, I do. I was just telling Richard that my baking illustrates how rushed and distracted my life is at the moment.

[Richard Chrz]

It’s happened to all of us, I still have bakes that I have zero idea how to duplicate. Just keep asking questions. It’s not something you ever master.

[Smoker_Boy]

Don't ya hate it when you forget to take notes??

The first loaf of bread I made in my new Pullman pan was perfect.

Do you think I have been able to duplicate this??
Oh hell no.
*grumbles*

OK, after much InnerWebz browsing, I think I had too much water.

WeWillSee.

EDIT: I just pulled the latest loaf out of the oven.
It didn't rise all the way to the top, BUT it didn't fall.
I just didn't mix enough dough.

[Smoker_Boy]

Don't ya hate it when you forget to take notes??

The first loaf of bread I made in my new Pullman pan was perfect.

Do you think I have been able to duplicate this??
Oh hell no.
*grumbles*

I went back in my Cooking folder.

I found a recipe I copied called "Pullman Loaf Pan".
I made it (again).
Looks great (again).

D' oh.

[barelfly]

Not baking yet, but you all have inspired me to give pizza a try again. the GF flour I use I don’t remember it turning out great pizza, so I picked up ordered this Caputo flour that is supposed to be really good. Not sure when I’ll give the pizza a go, but will be soon!

oh…and the Masienda….I bet you all can guess what that is for I also have blue corn coming Wednesday 🌮 🌮 🌮

[barelfly]

SheilaAnn - nope…..I wasn’t aware of that. But I am now! Next purchase!!!!! I may make a batch and think I need all four so I can make art with tortillas!

I am excited to use this brand though…although I won’t be surprised if I find out it’s cook error with hydration on these things!

[SheilaAnn]

barelfly Masienda is an exceptional product!! You will love it.

[jehlydonuts]

I have used the Caputo GF for pizza using Vito Iacopolli's recipe from YouTube. Handling the dough was tricky, but I thought it was pretty good for GF. Good luck!

[WayneT]

Blueberry-lemon scones, slightly tweaked from a KA Baking recipe.

[Thunder77]

They look amazing!

[Thunder77]

Practically perfect margherita pizza!

[hoovarmin]

Splendid. Nothing better than Marg pie.

[RonB]

That looks very good to me.

[WayneT]

Noice! Great shaping.

[hoovarmin]

That's lovely

[troymeister]

This Morning's Sourdough Bake.

I found this system of baking steel, stainless steel bowl, a few ice cubes and a water pan underneath the baking steel works best. (For me)

Richard Chrz gave me the idea for the water pan underneath so the bottom of the bread doesn't burn.
I bake the whole time at 475° F.

I mounted 1/4-20 bolts as handles after getting a face full of hot steam and dropping the bowl on the bread. Safety first....

[troymeister]

hoovarmin Dave, 500g flour, 350g water = 70% hydration,100-125g starter, 20 g salt.

Mix, After 30 min, series of at least 4 S&F's at 20-30 minute intervals. Bulk rise until double, pre shape and shape, put in banneton. Put in fridge overnight. I do not preheat the bowl. It is very thin. Next morning, preheat oven with steel to 475° for at least 45 min. Score and put on steel with a few ice cubes on both sides, cover, add boiling water to pan. Bake 30 min covered, 12-15 min uncover...Voila.

[Richard Chrz]

Beautiful bakes

[WayneT]

You’re a natural bread baker, Troy! Beautiful loaves.