Show Us What You're BAKING

[Richard Chrz]

Cut one open for ourselves.

[WayneT]

You deserve such a great loaf of bread! I know the baker personally. You won’t be disappointed. 😁

[troymeister]

Oh My...Seriously looking good!

[texastweeter]

Biscuits of course. Just to drownd them in dirty venison gravy.

[RonB]

Did ya get a permit for those biscuits? They look like high rise to me.

[58limited]

Dinner Rolls. Nice, light, and pillowy inside.

[Smoke em if you got em]

Perfection!

[Clawbear57]

+1

[RonB]

I baked today. first I started tangzhong bread and hamburger rolls, (probably will be for pulled pork), then I took my favorite biscuit recipe and turned them into Red Lobster cheddar biscuits. All I did was add cheese and garlic powder to the dough and then brush with melted butter when done. And finally I sprinkled with more garlic powder and some dried parsley. They turned out very nice, but I may add a bit more cheddar next time.

[WayneT]

Cheddar biscuits for the win. They look fantastic.

[RichieB]

Nice looking bake. I love the finish of the loaf.

[Richard Chrz]

Great bakes!

[Smoke em if you got em]

Is this an awesome group or what? Not only incredible pit masters, but master bakers as well! Thanks to everyone for sharing!

[texastweeter]

Sourdough waffles

[WayneT]

Oh, good lord! I love home made waffles and have a killer recipe but I may have to get converted.

[texastweeter]

Crisp but lacy on the outside, soft and fluffy on the inside. WayneT

[lumbrjk]

How do I like this like 50 times!

[WayneT]

Another couple of focaccia loaves.


These are made with a Poolish pre-ferment. I dimpled in the rosemary before the final proof. The cheese was added on top 3-4 minutes before the bake was finished. I like this approach for the toppings.

[scottranda]

Seeded loaf

[troymeister]

That looks truly amazing. Talk about oven spring! Well done!

[smokin fool]

It's snowing like crazy outside so got out the Dutch oven and made 🍞

[WayneT]

Two more focaccia loaves.


The foreground loaf is rosemary/Parmesan and the background one is onion/sun-dried tomato.

Peter Rinehart would not approve of the height of these focaccias but I kinda like them thicker.

[HawkerXP]

My MIL was a focaccia lover. I know she'd love them both!

[Clawbear57]

Wayne looks impressive.

[Richard Chrz]

This mornings bakes,

[WayneT]

Like a pro!

[smokin fool]

....I'm not worthy....
Those look fantastic
Nice job

[troymeister]

You're killing' me...Absolutely Beautiful!....

Kindest Regards,

Grasshopper

[Richard Chrz]

A few that stuck around long enough to get a photo, 7 loaves baked today, 3 of them cranberry walnut, 3 regulars.

[WayneT]

Two epic baking failures.



I decided to try baking two loaves of Poolish batards simultaneously yesterday and the first pic shows what overproofed dough becomes after baking. Today, trying to get my mojo back, I succeeded in overproofing two more loaves. Yes, dough can be forgiving but it can also be humbling. Through a process of elimination and going back through my nerdy baking logs, I have to conclude that a warmer, more humid kitchen was not on my radar when baking these. I’ve got all kinds of crutches to make me a better baker but I’m not sure there’s a crutch or workaround for simply not paying attention to my environment.

[SheilaAnn]

Bet the crumb was deflated…. Like that overproofed pizza I did a few weeks back.

Glass half full? Cube it, freeze them and make thanksgiving dressing!

[WayneT]

troymeister Thanks but it does taste better than it looks.

Donw Yes, there was soft butter involved in making the final judgement on these unsightly loaves.

RonB Precisely! Do overs are fun.

SheilaAnn Indeed, the crumb was compressed somewhat. It looked more like sandwich bread, especially near the bottom. I’ve a neighbor who really enjoys all my mistakes so he will receive one of these.

[texastweeter]

Croutons

[barelfly]

My wife ordered some ProDonut mixes recently, as she has been trying to get more protein and eat more Keto friendly. So she made these up today from the order. I haven’t tried one yet, but the glaze is really good