Show Us What You're BAKING

[barelfly]

The deserts just keep coming…. Pi(e) Day keeps growing!!!! Jim White

[treesmacker]

I made some sourdough dinner rolls for Thanksgiving. I was very pleased with the outcome. I'm gonna use this recipe for slider buns as well; they stand up well for that. https://littlespoonfarm.com/soft-sou...-rolls-recipe/

[Starsky]

Amish White bread. Soft, light and fluffy!

[hoovarmin]

Looks terrific!

[hoovarmin]

Trying something new. Sourdough Pan di Mie for the kids' lunch sandwiches. They aren't raving fans of the more rustic bread for their sandwiches, but they are crazy about this one. I made them in my new Pullman pans. Today they had honey maple turkey sandwiches with Meunster cheese, Durkee Sauce, lettuce and mayo. Tomorrow they'll have PB&J. But They keep cutting into the loaves and making toast with butter, so I will have to start a new bake ASAP.

[RonB]

If the kids like it, it's a winner for sure.

And they do look very nice.

[Thunder77]

Absolutely beautiful! Stunning loaves. Hat is off to you sir.

[CandySueQ]

YUM! Haven't made this in a while. Love it.

[Donw]

Baked a dozen rustic loaves and another dozen mini loaves for the neighborhood today. These two are ours to keep since each had some flaws. They will still taste good.

[hoovarmin]

That's all that matters

[Thunder77]

My first bake from my Secret Santa present. “The big book of bread .” “Everyday French loaf.”

[Skip]

Those both look great! I'm sure they will taste just as good.

[hoovarmin]

I really like the scoring on both of those

[hoovarmin]

I feel like I'm making progress. I'm baking quite a bit these days. Getting in the reps helps a bunch. Practicing shaping batards and getting more in tune with what dough looks and smells like when it is ready to be divided and shaped vs. going off predetermined lengths of time has made a big difference. This is Pain de Campagne made in a loaf pan.

[SheilaAnn]

Oh My Lord, slice into these beauties so we may bask in the glory!!!

[hoovarmin]

@SheliaAnn I would, but I've already given them away!

[Thunder77]

I find myself tweaking all the time. And you’re correct, getting the feel of the dough is what it’s about! Those look wonderful.😎

[Finster]

I'm by no means a master baker, but I think these cinnamon rolls I made with made daughter turned out okay..

[Starsky]

You need a little more icing 😉

[Finster]

Starsky
There is extra in the fridge 😂

[Thunder77]

Anything made with family has to be okay! Cherish that time with your daughter!

[J-Melt]

Merry Christmas everyone! Here is my Christmas baking: sourdough loaves and sourdough waffles!

[hoovarmin]

Spectacular! Even better that your princess loves it!

[SheilaAnn]

Million dollar smiles!

[Donw]

Everything looks great, especially the smiles.

[RichieB]

I haven't done these in awhile and fixed that today. Poppy and sesame.

[treesmacker]

I finally made a few loaves of sourdough that really pleased me. I changed up a few things this time. I substituted 100 grams of organic whole grain spelt flour, so 100G spelt and 700G Dakota Maid bread. I baked on a pizza stone and covered with new aluminum hood for first 25 minutes. I'm impressed with how well this worked.

[SheilaAnn]

Stunning!

[Thunder77]

Beautiful! Absolutely stunning! I have a tear in my eye when I look at these photos! Love the blisters on the crust.

[hoovarmin]

Marvelous oven spring, crumb, blistering on the crust, and perfect scoring.

[Thunder77]

Second bake from my Christmas present King Arthur Big Book of Bread. Buttermilk rolls.

[PGH_RAM]

Beautiful! It brings me real joy to see that present in action. I'm beyond glad that you're enjoying it so much.

[hoovarmin]

Fantastic. That cookbook is in capable hands!

[RichieB]

Rye Bread

[RonB]

We are going to friends home tomorrow night. They are having a special dinner. I offered to make dessert and decided to make a cheesecake and went with one named "Three Cities of Spain". It's a simple but very good recipe. I can't cut it until tomorrow though.

[jehlydonuts]

How was it?

[RonB]

jehlydonuts - it was great. Everyone loved it except one little girl who wouldn't eat the sour cream icing nor the graham cracker crust. And the Bonne Maman cherry pie filling I used as the topping paired very well with it.

[jfmorris]

I was craving pizza over the weekend, so Sunday afternoon I mixed up a quick batch of pizza dough to rise for 2 hours (yeast, not sourdough), and Yvonne and I each made our own thin-crust pie. Mine was buffalo chicken, with onions, olives, and grilled chicken leg quarter meat I shredded up from some pre-cooked quarters I found in the freezer from a while back, buffalo sauce and blue cheese. Her pie was all veggies - black and green olives, mushrooms, onion, artichokes, bell peppers, etc, with ranch as the base sauce.

I did them on preheated Lodge cast iron pizza pans (I have two), in a 550F oven.

Here's mine after removing Yvonne's from the upper rack, and moving mine up to that level to finish.



Yvonne's already sliced.... she likes the cheese a little toasty!



And just so I don't forget WHOSE kitchen I am in....



The crusts were thin and crispy. And what I like with these Lodge pans is they keep the pizza warm for a long time out of the oven, and also continue to crisp the bottom of the crust after you pull it out.

[Skip]

Both look great!