Show Us What You're BAKING

[Richard Chrz]

One from today.

[Richard Chrz]

hoovarmin I have no doubt that even as early as my next bake it will be all feeling correct. I do this often, But I think it is good, to never be satisfied in your methods. There is always a better method just looking at you, you just have to coax it out, it’s the advantage of having a solid loaf, it gives you a reference point to go back to, to make sure everything is as was left.

[Richard Chrz]

WayneT I really enjoyed the chance to get to video chat with you on Thursday!

[WayneT]

Richard Chrz Thanks so much for sharing your baking wisdom and experience. I learned so much. Now let’s see if I can apply it.

[jhapka]

50/50 whole wheat

[treesmacker]

Very nice rustic loaf!!

[HawkerXP]

Wait....isn't "50/50" half wheat?

[Skip]

KA Classic Sandwich Bread. I used about 30% White Wheat and 70% AP Flour. It hardly compares to some of the posts above but it was tasty.

https://www.kingarthurbaking.com/recipes/classic-sandwich-bread-recipe

[RonB]

Yes, the artisanal breads are winners for looks, but I hardly ever bake them now because we seldom eat bread. The loaves I bake for sandwiches last 3 or 4 weeks under normal usage. I do want to make some fancy bread, but will probably portion it into single meal batards.

I'd be very happy with the ones you posted above. You might try making KA's Japanese milk bread. I think it's an improvement over the classic, and only one more step, (making the tangzhong).

[Thunder77]

Perfect!

[Clawbear57]

Skip I love sandwich bread.

[Thunder77]

My first pumpernickel bread. Why haven’t I tried this before?? First two pictures are under the stove top light. Must be a different type?? This is absolutely gorgeous, delicious and easy!

[Thunder77]

My wife has proclaimed this her new favorite bread. 😎

[hoovarmin]

That's Purdy!

[Clawbear57]

Great looking.

[jfmorris]

No knead sourdough bread. Meant to bake yesterday but we got real busy, so it had a 48 hour ferment in the fridge, which didn’t hurt it at all. Then a 3 hour rise time in the Dutch oven before baking today. This is using Richard’s starter that I’ve been using for 5-6 months now.

[Attjack]

Very nice 👍

[WayneT]

Great looking boule!

[hoovarmin]

Great job Jim!

[CHNeal]

Since I don’t bake and we haven’t started a dedicated look what my kid cooked thread yet, here’s the baking from our place today.

Sourdough from what legend has it is from a 100 year old starter that was brought to my daughters culinary program by a professor a decade ago after “ discovering it” on a trip to California.

This is her second attempt at bread at home. She is so used to the two commercial kitchens she cooks in that our little kitchen makes her crazy! I don’t know about how it looks as I don’t know from baking but I will tell you it was the best sourdough I have ever eaten!

[WayneT]

If it’s the best you’ve ever eaten, that’s all that matters.

[Clawbear57]

Tell her to bake more.

[CHNeal]

hoovarmin Parchment paper on a plain ol commercial alum sheet pan.

[Michael_in_TX]

Brian Lagerstrom's "Perfect" Burger Buns

[Michael_in_TX]

Also, my house smells AMAZING!

[WayneT]

I’d call those Michael’s perfect burger buns. Nice bake.

[WayneT]

Grant Crilly recipe Ultimate Average Chocolate Chip Cookies.




I did not have enough of the Guittard 72% cacao pistoles so supplemented with some Trader Joe’s 62% chunks.


I really dig the way the pistoles laminate into the dough. The chunks just make a puddle.

Got milk?

[Clawbear57]

Lots of milk.

[hoovarmin]

Thunder77 inspired me to try Forkish's Harvest recipe and it is a hit with the family. The ear continues to elude me, but I'm just going to keep trying and enjoying the results.

[WayneT]

Beautiful crust and crumb! I like that recipe.

Try this from KA in your quest for ears. It helped me a lot. Richard Chrz reinforced a lot of what is in there.

https://www.kingarthurbaking.com/blog/2017/08/04/scoring-bread-dough

[hoovarmin]

Thanks, WayneT

[Clawbear57]

Ears, what ears, I don't care about ears, i want bread

[Attjack]

This is a 3/4 whole wheat 1/4 white no knead recipe from the Ken Forkish bread book. I also added some Maldon salt and fresh rosemary when the lid came off for the last 20 minutes of the bake. Thumbs up.

[Thunder77]

I have 5 quart Dutch oven that has a skillet lid. When I bake bread in it, I simply invert it and use the lid as the base. That way I can score the dough like I want to, and avoid burns.

[Attjack]

Thunder77 That's what I baked that loaf in.

[Thunder77]

Great minds think alike! 😉

[Andrrr]

I knew there were a few bread makers here but I had no idea there were so many of you out there. Seriously, this group of folks never ceases to amaze and inspire me to be better.

[Michael_in_TX]

I never though I would ever get into baking, but it is so much fun! It is also easier than one would think. Just like brisket, it is extremely intimidating, but after your first run through....you wonder what all the fuss was about. To be sure, just like brisket, there are a 1000 variables that you can tweak....and many of which make a huge difference. And also, just like brisket....it makes your house smell amazing.

[troymeister]

Sunday's Dinner Rolls, Soft and Fluffy. Combo yeast and sourdough starter.

[Donw]

Today was baking day for neighborhood batards. Today I baked 8 loaves. My favorite thing is having a warm slice from the first loaf.

[Donw]

Attjack Usually 2 or 3 at a time, but if I’m pressed for time then 4 at a time.

[Attjack]

Are you doing then in Dutch ovens?

[Donw]

Attjack. I just use parchment paper on aluminum trays and place two loaves on a tray.