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[Thunder77]

Some rustic French bread from the Joy of Cooking. Basically a 68% hydration dough with an overnight preferment. A little flatter than I like. I think I let the first rise go a little bit too long. Still good nevertheless!!

[treesmacker]

I haven't made bread in a while. I still remember how. I think this baking shell has made a real difference. I've had nothing but success since I started using it. I'm baking on a pizza stone. Drop bread in, spritz with a mist of water, and put the shell over for 25 minutes at 475F. Then I remove the shell and finish for about 10-12 minutes at 435F.

https://brodandtaylor.com/products/baking-shell?variant=48715444814037&country=US&currency=USD&utm_medium=product_sync&utm_source=google&utm_content=sag_organic&utm_campaign=sag_organic&gad_source=1&gad_campaignid=21772745448&gbraid=0AAAAAD48W00WlPq1iF0QUSceZFklg6h79&gclid=CjwKCAjw-svEBhB6EiwAEzSdriN3eHP6XeXlA-8x5tzLt0sUektWmKMLJv9QERWNeykU1q-tO7FGRhoCTOYQAvD_BwE

[RonB]

They look great.

[Richard Chrz]

A few from this morning.

[hoovarmin]

Beautiful. I can't wait to try Ciabatta.

[jlazar]

Some No Knead Bread.

[jlazar]

Thanks. This is a recipe my wife has been making for several years. Due to her rotator cuff surgery. I have been trying to make it the past few months. She now tells me that this is one of my jobs.

[Thunder77]

Yikes! Best wishes to your wife. I know all about recovering from rotator cuff surgery! 😱

[cruiseplanner1]

Great looking texture. Bet that tastes great warm with some butter melted on it

[Richard Chrz]

9 loaves baked this morning, I managed to catch a photo of 6 of them before they went out the door.

[Thunder77]

You never cease to amaze me. Consistent results and magazine worthy photos. 😎

[58limited]

This was an experiment for me: Fresh milled 100% whole grain loaf using Kamut (khorasan) wheat. This first attempt is a yeast loaf - two actually. Man, this rose FAST! I probably could have divided this into three loaves but I followed the directions and let it double in size during the initial rise and during the rise in the bread pans (bread pans went about 50% more than double) . The resulting loaves were heavy by weight when I picked them up but they were soft and very tasty. A little crumbly because Kamut doesn't have as much gluten as other wheat but it is one of the most, if not the most, healthy wheat. I took a loaf to work and the staff ate all of it. The flavor was really good, can't describe it. And I'm not used to whole wheat rising this much.

Next, I'll try a sourdough version.

Out of the oven and melted butter spread on top.



Slice of goodness

[58limited]

Donw I bought wheat berries from Montana Flour and Grain, $13.40 plus $20.00 shipping for 10 lbs. They sell flour too. https://store.montanaflour.com/

Oak Smoke There is honey in this recipe. Kamut is considered to be one of the healthiest ancient grains. It has more protein than even quinoa. Low gluten, when made as sourdough supposedly gluten intolerant people can eat it, but maybe not ones who suffer from celiac disease.

[58limited]

One thing that attracted me to Kamut besides the health benefits is that a lot of people think it has great flavor, maybe more than other wheats. I can say that this tasted better than other whole grain loaves that I've made, and was less dense.

[Thunder77]

Looks like great sandwich bread!

[58limited]

Sourdough Rye Steakhouse Brown Bread

This time I made four smaller loaves rather than two big ones. These are closer to the size of the ones at the steak house. For the whole wheat portion of the flour bill I used fresh ground Kamut wheat.

First two, cooked in the Challenger Bread pan. I can't get over the huge oven spring in these! I could have cooked hotter to get some color on the loaves but this is what the loaves at the steakhouse look like. I've been playing with this recipe for a few months, I'll post it soon.

[58limited]

Second batch. I left them in until the IT was 210^o, the other ones were pulled ten degrees cooler and I think the crumb was still too moist. These have a little more color too.

[RonB]

They look good to me. Do you leave them covered the whole time? If so, and if you would like them browner, remove the cover for the last 10 or 15 min. That should help with browning.

[58limited]

RonB 20 minutes covered, 20 minutes uncovered. I usually like a nice dark crust but I made these to look lighter like the ones served at steakhouses around here.

[Skip]

I made this Chocolate Chip Cookie in the 12" Lodge CI Pan this morning. We have a couple young Carpenters here rebuilding our deck so we need to give them treats!

[Oak Smoke]

You can’t go wrong there. We gave a plumber a brisket once, he answers when I call even on Sunday. He’s also a valued friend now.

[DWCowles]

Does baked beans count? Huskee

[Huskee]

Have we met??

[DWCowles]

I don’t think we have

[Mosca]

Third loaf. The first one was dense, and edible, but not acceptable. The second one was tasty, but still a little heavy. This one is much better. I let it proof for 2 hours, then 1 hour for the second proof, and I used more water. This loaf is a good sandwich bread, specifically for tonight’s dinner of BLTs.

[Mosca]

Whole wheat pan loaf today. It looks good, and it’s moist, but it’s really crumbly. I probably let it rise too long. I really don’t want to buy a proofing container, but I might have to. I’ll try the garage and estate sales first.

[Thunder77]

My wife said she wanted crusty bread . Sooo. Rustic French bread. I could probably have scored a bit better, but it was in my stoneware baker, so not the best job! I will eat it though!

[Ace]

Looks great ! :-)

[RonB]

They look great to me.

[Richard Chrz]

Beautiful loaves!

[58limited]

A mistake that turned out really good

I made bread and dinner rolls using Paul Prudhomme's mom's recipe from Louisiana Kitchen. I haven't sliced the bread yet because it is still cooling. The bread rose high enough to stick to the plastic wrap I had covering the pans and when I removed the wrap both loaves collapsed a little, especially the one at the top. The rolls turned out perfect, the lightest, softest rolls I've made yet.

Except: I forgot to add the salt to the dough. Still good especially when served with salted butter. Honestly, if you are on a low sodium diet this would be a good recipe to use.

[barelfly]

Where did that bottom right corner roll go???? 😂

[58limited]

barelfly I'm not sure. I just went back and three more are missing

[Richard Chrz]

I slowly tease myself with little side trails off the main rabbit hole in bread, one that I keep exploring is nice little ciabatta rolls, I took the month of September off from baking, a loaf here and there for my wife and I, my mother in law, maybe a gift to a friend….

Went back to kitchen orders again this week and decided I needed a nice little roll to go alongside the chili and creamy tomato soup I sell. I’m pretty happy with the advancement this time, and think I’m close enough to start offering them, but, still far enough away where I would like. Although they check the most important box, they taste really good.