Show Us What You're BAKING

[Richard Chrz]

Got in the kitchen this week and made a few loaves. I have a few more to bake tomorrow, it felt good to get back into the kitchen for a bake week

After tomorrow’s bakes I’m “mostly” retiring my main loaf until fall, “mostly” as I still plan on baking them for any family member that likes them, and infusion nurse team.

It’s time to develop new loaves, new fermentation schedules, and continue working on frozen dough offerings and :how to shape” the frozen dough videos.

[Steve B]

Show off. 😁

You continue to impress Richard. 💪🏼

[Oak Smoke]

Those are beautiful. In oil that would be an award winning still life. I know that they would be a delight to the taste buds too. Well done Richard!

[Missin44]

Today's Rye loaves
One Pullman the other Artisan

75% bread flour - 857g
25% rye - 285g
73% water - 834g
2.5% salt - 28g
.5% IDY - 6g
1.4% Caraway seed - 16g

[SheilaAnn]

Missin44
This recipe made both loaves?

[Missin44]

Yep. Equal size dough balls, roughly 975 g each.

[Ace]

16" Alfredo sauce, hand sliced Mozzarella, fried and cubed Chicken tenders, Bacon crumbles, thick sliced Mushrooms, Spinach leaves, and topped with Parmesan cheese.
This was the best tasting one that I've done so far.

[SheilaAnn]

Wowza!!!

[Richard Chrz]

Beautiful pie!

[Thunder77]

Success baking rolls on the Napoleon Rogue! Too dang hot to turn the oven on.

[RonB]

They do look tasty.

[Skip]

Those look delicious!

[Ace]

Baked up a batch of biscuits for the freezer this morning. We enjoy biscuits and sausage gravy a couple times a month and these make a quick breakfast.

[cruiseplanner1]

Nothing like biscuits with butter and honey when warm

[RonB]

My usual bake of sandwich bread and rolls. Both went into the freezer with the sandwich bread for me and the rolls for a cousin. I already have rolls in the freezer for my brother.

[Ace]

Very nicely done... 😊

[Ace]

Was time to have a pizza night...

16" Meatball Pizza 80% hydration.
Oven baked @ 375* for 24 minutes.
Listed in order as applied.
Marinara sauce.
Hand sliced (thick) Mozzarella.
Seasoned meatballs (halved).
Sliced white onions.
Sliced green peppers.
Black olive rings.
Shredded mozzarella.

[treesmacker]

Wow! That is one beautifully organized pizza pie! Nice job!

[Ace]

Inspired by a great looking cast iron pizza from Finster and comments from SheilaAnn about putting the cheese all the way to the edge in the SUWYC thread, I had to give that a go.
16" pepperoni, red sauce, mozzarella, mushroom, peppers, onions and olives.

[Finster]

that looks fantastic!! 😋

[SheilaAnn]

#winning

[treesmacker]

YES!

[cruiseplanner1]

Just came back from a fishing trip and picked 10 quarts of blueberries so what do I bake? A fresh cherry pie! Not the prettiest but when you use picked cherries it sure tastes good.

[Richard Chrz]

Looks and sounds fantastic

[Ace]

Look good to me... 👍

[RonB]

You might want to try a pie ring. That will allow the crust to brown without burning the edge.

https://www.amazon.com/s?k=pie+ring&crid=264KN83LNYT4F&sprefix=pie+ring%2Caps%2C127

[Skip]

Cranberry Wild Rice Bread for BLT's next week. Two medium loaves and one small loaf.

[cruiseplanner1]

Never heard of that but sounds good. We did BLT's for lunch today. Us northern folk have to take advantage of our fresh produce in our short window. Had some beautiful meaty tomatoes and got some good homemade bacon from a local meat market. Toasted sourdough bread.

[RonB]

I have been making cherry tarts for a number of years. Not often, but at least each year for my wife's best friend who absolutely loves them. And although they have been good, they have never been great. Some time ago I saw a YouTube video assembling them in a different way. In the past, I have rolled the dough out and cut circles the right size fill the individual cups in a muffin pan. The problem with this is that there is too much dough in each cup, and it rises while cooking forcing the filling to overflow each cup. A little bit would not be a problem, but there was always too much overflow for me.

The method I saw on YT was to cut a circle big enough to fill the bottom of the cup, and then cut a strip wide enough and long enough to cover the sides. This uses much less dough and the overflow is less. There is a problem though. I need to figure a way to get the strip to stick to the bottom piece. I will try wetting the edge of the dough where the edge and bottom meet.

Still some overflow of the filling, but less than before. I think this will easily be corrected buy just adding less filling.


Kenji's dough recipe makes a flaky crust every time.


I forgot to grease the pan and there was some sticking, but the real problem was that the side piece did no stick to the bottom piece. Still tasted good though. I had to reassemble once removed...

[SheilaAnn]

Wowza! Looks so good…. I’ll bring the vanilla bean ice cream!

[Santamarina]

My bread baking journey has been on hiatus since we moved last year, but my wife recently jumped in the game after inheriting a sourdough starter from her sister a few months ago.

She baked her first loaf a couple weeks ago, and now has three under her belt.

I love having fresh sourdough at the house. Even better that my wife made it. They’ve looked good and tasted even better. Excited for her to continue on this path.

[cruiseplanner1]

Tell the lady nice job. Sourdough is my favorite. So many good bakers on this site. Dough is my downfall.

[NumbWhistle]

Nicely done!

[cruiseplanner1]

Another wild blueberry pie yesterday. Love them.

[Ace]

I haven't made this bread in over a year, so today was a good day for it.
Mini Dill Bread Loaves (Dilly Bread) inspired by Kent Rollins from his book "A Taste Of Cowboy" page 96.
This will pair nicely with tonight's dinner that the wife is making (Chicken Broccoli Divan).

[NumbWhistle]

I was looking to make a naturally leavened cinnamon babka, but couldn't find my loaf pans (convinced my wife hides them from me - not really, but that's my story and I'm sticking to it ). I had the dough and filling already made, so I decided to make cinnamon buns inspired by Richard Bertinet. On my next iteration, I will probably add a bit more sweetness to the dough, and possibly some additional fat to soften the dough a touch.

[RonB]

I'd eat those - all of them.

[NumbWhistle]

Thanks!

[SheilaAnn]

😍😍😍