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.
Last edited by Richard Chrz; June 18, 2026, 06:56 PM.
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.
Weber Summit Kamado with SnS and Vortex.. Broil King Baron, Primo Oval Junior. Primo XL. Love grilling steaks, ribs, and chicken. Need to master smoked salmon. Absolutely love anything to do with baking bread. Favorite cool weather beer: Sam Adams Octoberfest Favorite warm weather beer: Yuengling Traditional Lager. All-time favorite drink: Single Malt Scotch
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.
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.
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.
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