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!!!