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[jlazar]

Cheese Bread

[SheilaAnn]

I seriously just drooled a little bit!

[jlazar]

Thanks. Turned out very good. Bread was a little softer and moister than usual. I think that was due to the cheese on top holding some of the moisture in.

[Richard Chrz]

This bake always makes me want to have a slice, looks so savory!

[Donw]

I saved and froze a quart of apple cider from our pressing last year. Did a test batch of apple cider doughnuts today so I won’t have any issues when I need to baked 3 dozen for our cider pressing get together next weekend.

[Richard Chrz]

Oh my goodness those look so good!

[Draznnl]

Feel free to send a dozen of those this way.

[Thunder77]

Using treesmacker formula, I made this 1.5 kilo loaf in my stoneware baker. It really came out well. Super
crusty, moist and open crumb. This will be in my rotation for sure!

[Thunder77]

I actually proofed the dough in the stoneware baker. My basket wasn’t big enough!

[treesmacker]

That looks terrific. Is that formula the 6 parts bread flour, 1 part spelt flour, and 1 part Caputo Semola Flour? That has become a favorite for me. I made two more loaves today and again was pleased.

[Thunder77]

Yes that is the formula that I used. 😎

[Thunder77]

Finally found a good recipe for pumpernickel! Not quite as much rise as I would like, but I baked it in my small oven. It’s really difficult to get good steam in there. Great flavor though!

[Richard Chrz]

Looks like a beautiful bake, such deep defined scoring & coloring!

[Thunder77]

New England apple cider cake. My first time making a cake without using a mix!

[Donw]

Great job!

[RonB]

I'd eat that!

[Richard Chrz]

Awesome!

[jfmorris]

So, after my recent trip to Europe, I wanted to do my best to recreate the pizza I had in Naples, as well as Rome - the fresh, basic Margherita style.

The key is simple. San Marzano tomatoes from Italy. I bought some already crushed, added simply sea salt and olive oil, and mixed. Perfection.

I thawed out two sourdough pizza crusts made with Richard's starter, and did a poor job stretching them to make a Marherita style for me, and one with additional veggies for my wife Yvonne. They were MUCH better than the pizza we had over the weekend at a local place called The Mellow Mushroom - a place that originated in Atlanta in the 1970's when I lived there.

I did not fire the grill up. I pre-heated my 16" Lodge CI pizza pan on the top rack of the oven at 550F for an hour, and baked 3 minutes at 550, then turned the broiler on for 2-3 minutes. Worked perfect for this pizza.

My pizza ready to launch...



The results. Doesn't look like much, but the flavor was right where it needed to be. Those tomatoes are something else.




Yvonne's pizza had the same base, but with artichoke hearts, Kalamata olives, onion, bell pepper and mushrooms.



She commented that hers was MUCH better than the veggie pizza we paid $28 for yesterday....

[Mosca]

I baked a pumpkin pie. I’ve never baked a pie before, ever. It came out pretty good.

[Richard Chrz]

Catching a little sun coming in the morning window.
3 loaded Cranberry Walnut, 1 standard and a few not shown.

[Thunder77]

I think you should consider a side hustle as a food photographer.😎

[Starsky]

I saw a southern recipe for buttermilk pie and thought it sounded interesting. The recipe calls for a whole lot of sugar, so it is in no way healthy. It also calls for lemon zest, and lemon juice which gave the pie more of a lemon flavor than anything else. Not sure how the buttermilk was supposed to fit in because it was overpowered by the other ingredients.

[Starsky]

Shhh...it's store bought ;

[SheilaAnn]

So can’t be submitted to Team Cook! 🤣🤣🤣🤣🤣

[hoovarmin]

My uncle used to make buttermilk pie all the time. Love this!

[Richard Chrz]

Big week in the kitchen, 23 loaves in total, 8 loaded cranberry walnut, 2 tiny cranberry walnuts, a bunch of standard loaves, mini ciabattas. Etc..

[Donw]

I had today scheduled as a bread baking day but I’m definitely postponing so that any post of my bread definitely won’t follows this one.😉
As always, great looking bake.

[Richard Chrz]

I’ve seen the proof of your fermentation, it’s always spot on!

What’s all being baked by you?

[Donw]

Test slices

[Richard Chrz]

Donw what is your fermentation time?

Also I do not remember, is that loaf naturally leavened or commercial yeast driven, your crumb is always so even, and expanded in the way I think is right, which tells me your shaping is on point too

[Donw]

Richard Chrz It is just commercial yeast but with 5 to 7 day cold fermentation. It does develop unique flavors which people seem to enjoy. A few weeks ago someone told me eating it was like tasting a fine wine and discovering all these layers of notes. I took that as a compliment.

[Richard Chrz]

That is an incredibly long fermentation, I know zero about commercial fermentation, but I have to imagine you have a very small amount in there to develop so slowly. No doubt there is layers & layers to enjoying it, with that fermentation time.

You have it nailed though.

[ecowper]

Day 1 of Thanksgiving prep …. Made persimmon cookies today and started defrosting the turkey (only 15 lbs).

[Richard Chrz]

They look tasty. I started day 1 of prep today also.

[ecowper]

Richard Chrz persimmon pulp, butter, sugar, currants, walnuts, flour, and holiday spices ….. cooking these means the holiday season is here :-)

[Mosca]

Made some dinner rolls for tomorrow. These came out like I hoped they would. They’re about 3:1 flour to mashed potatoes, plus the water the potatoes were cooked in.



I’m not sure how to reheat them, but it can’t be that hard to figure out; warm oven ought to do it.

[Mosca]

Zackly Ron.

[Starsky]

There appears to be one missing

[Purc]

Quality Control is a must. Thanks for taking one for the team.

[mrteddyprincess]

I baked a new version of persimmon pudding with my daughter that involved oat flour and bourbon. (Delicious!). And then I baked whole wheat dinner rolls glazed in ghee. Happy Thanksgiving! B

[Mosca]

6” of heavy, wet snow today.




No better day than this to try my hand at a loaf of rye.



It’s a little bit loose, but good enough. I used rye and bread flour but this is too airy. Next time I’ll go with all purpose.

[RonB]

Looks great Tom!