WayneT As a show of solidarity I reveal my over proofed loaves from this morning. Yesterday I had successfully baked 6 loaves and then was reminded I needed to drive someone to the airport, so back into the fridge went the last two to spend the night. Early this morning I finally got the two into the oven and they were definitively over proofed. But still delicious with a large helping of butter and Jarlsberg cheese.
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My friend has a bakery and makes the buns for 'The Anchor Bar', and brought me about a dozen large when I told her I had pork butts smoking.
In addition to setting aside some of the pulled pork for her, when it's done, I made two CI jalapeño corn breads. One for her, one for me.
I feel kinda weird posting here, since I'm not a 'real baker' and it's just a doctored up box brand... half and half instead of milk, a bit of oil, and a couple small cans of the chilies... adds about 15 minutes to the recommended cooking time.Comment
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texastweeter I’ve only done the bacon bits, never tried cracklins. Guess I just been schooled! -
SheilaAnn try it, you might like it, lol. Just a way to stretch a hog, cracklins are left over after rendering lard, might as well find a use for them. -
texastweeter loves me some cracklins, just never thought to put them in cornbread. That said, we don’t have cornbread very often.
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Finally baked some bread it’s been a month withoutAttached FilesComment
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Another seeded loaf! It’s going to be a good breakfast toast tomorrow!Attached FilesComment
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I modified the Rinehart focaccia formula to yield exactly 1 Kg of dough so I could put 500 g of dough into each of two 12 x 7 inch loaf pans. I really like the size of these loaves over the larger 12 x 17 inch sheet pan. This approach allows me to give one away, considering the short shelf life of home made bread.
Sun-dried tomato and onion on the left, rosemary and Parmesan on the right. The height of these loaves are much more what focaccia should look like according to my baking guru, Rinehart.Last edited by WayneT; March 8, 2023, 05:13 PM.Comment
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6 of 18 loaves heading out this week. Rough count has me around 140 loaves of bread this year and about 180 of my pizza kits.
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RonB thank you. I have not posted a review yet. My initial thoughts are,.. if a person is serious about making bread, it is an incredible tool, it is is so much easier and incredibly more powerful then my KA 600, however, if a person is making a loaf or two every now and then for themselves, the KA is probably the better design outside of bread. Fortunately I have both now. But the spinning bowl, and a bowl scraper that attaches, with a huge stainless hook, are the ticket, better bread even.
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Sourdough Rye Bread. I started it after work last night. My starter is not the strongest. (I don't know why) So I let it bulk rise overnight on my counter. This morning final shape and final proof on a banneton.
To help it along I have a heating pad at the lowest setting, an upside-down bowl on top of that and the banneton on top of that. It warms the dough to about 71°-72°.
It's kind of an awkward setup, but it seems to work well.
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I'm not to the sourdough level yet but I'll get there eventually,. This is the first batch I have made in months, so I was kind of worried, but they turned out perfect. I haven’t cut into them but visually I think they are going to be great.
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Thanks to all you bakers for the delicious and beautiful pictures of your bread. I don't bake. I should. Bread is my Achilles heal. A stick of butter and a fresh hot loaf of bread makes my day.
Regards.Comment
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Wanted to make a Sunday treat, so I whipped up these Overnight Milk Bread Cinnamon Rolls. These are dare I say better than Cinnabon! https://www.simplyrecipes.com/overni...recipe-5208535Attached FilesComment
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Well bakers, I've gone back to making my batards with AP flour in an effort to troubleshoot my scoring and oven-spring issues. You may recall two previous posts about abysmal looking loaves (although they tasted great) so now here's my next post that shows my mojo isn't gone, it is just gluten intolerant. Sheesh! Seriously, someone please tell me the method differences I should employ with a 12.7% protein bread flour vs an 11% AP flour to get the same results. By process of elimination, I am pretty sure my problems arise (pun intended) after the bulk ferment stage. That leaves, shaping, proofing, scoring and baking. I don't really think it's shaping either or else it's something very subtle.
My wife preceded me in the kitchen this morning and made a killer lemon pound cake.
She used a trick suggested by another baker - puree an entire lemon into the mix instead of using zest and juice. This is one of the most moist and lemon-y tasting cakes I've ever eaten but it's not overly tart to be off-putting.Comment
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I don't know what to say because it seems you've got it bass-ackwards. You should get a better rise with bread flour?
My only suggestion is to try 50/50 bread and ap flour and see if your results are in the middle.
Was the poke test OK with bread flour?
I added the link in case someone is not familiar with the poke test.Comment
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I'm scratching my head too, as you can imagine. My next bread will be poolish made with bread flour and final dough with AP flour. I have had good results with that combo before. Then I'll slowly start to mix the flours in the final dough to see when I break it.
Poke test was dead on. I proofed this particular loaf for right at one hour in a 68F room. Heck, it could be temps because it's cooled off considerably here lately so my room temps are about 2F lower than when I had the failures.
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I went waaaaaaay above my pay grade today just to be audacious and daring. It turned out acceptable but not great. I left a lot of room for improvement. I give you, Pan de Cristal, a Spanish, 100% hydration bread.
Next time I’ll bake 25F lower than what is called for. I love the great open hole structure in this bread.Comment
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Yesterday's Sourdough Boule...I'm very happy with this one.
RonB This was made with King Arthur AP flour with a little bit of Vital Wheat Glutens to bump up the protein level.
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WayneT Here is the recipe I used. https://www.pantrymama.com/sourdough-rye-bread-recipe/
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