Show Us What You're BAKING

[Clawbear57]

Nice bake.

[skipsdaughter]

Happy Pi(e) Day, folks. Looking forward to eating this Honey Pumpkin Pie tonight.

[WayneT]

Looks wonderful. Pumpkin pie is one of my faves.

[WayneT]

A batard made with bread flour Poolish and AP flour in the final dough.

[Andrrr]

Looking good!

[WayneT]

Another post about the pan de cristal.


This is the other end of the loaf. I’m so excited with this bread. Can you tell?


It is indescribably crunchy and delicious toasted lightly then dipped in an herbed olive oil.

[RonB]

WayneT - ya done good. The times in recipes are just guidelines. The dough will tell you when it's ready for the next step.

[SheilaAnn]

I hope I can use this word….. this is, like, bread porn!

[troymeister]

That looks crazy good!

[RichardCullip]

For Pi day - 3 small apple pies

[WayneT]

Very creative and cool 𝝅’s! The pies are nice too.

[Andrrr]

That is awesome

[texastweeter]

Lol did you make 3.17 of them?

[Richard Chrz]

Sourdough ciabatta. This bake still needs a bit of refining.

[Richard Chrz]

Such a poor photo, I will cut a few more, and different angles, I learned a few things along the way, and a few weeks ago, as I was cutting a bulk batch of 12 loaves, I looked at my dough and said, so this, is how you do that. I need to recreate a few times to make sure, plus I would like it a bit more uniform, but I have a few easy questions to clean it up. I’ve been slowly chasing something like this, this was a good experience

[WayneT]

Aren’t ciabatta supposed to be rustic, lacking uniformity and rather amorphous in shape? I think yours look great.

[Richard Chrz]

WayneT I think you are correct in shape. For my own mental needs, I have to get them at least a bit closer. Then I need to build a fermentation schedule and see how it can
coincide with my other bakes. Not super high hydration, 70% .

[WayneT]

Another attempt at working with rustic, high-hydration dough using the pain a l’ancienne recipe from BBA. It’s an 80% hydration dough that is made with cold (55F) water then cold fermented in the refrigerator overnight.


I made two rustic baguettes (no scoring on one and less than optimal scoring on another) and a ciabatta.


The crumb on the baguette is less pronounced.


Ciabatta crumb looks much better.

Personally, I think the pan de cristal has a better flavor despite the lack of a long, slow fermentation.

[Richard Chrz]

Beautiful

[RonB]

They look very edible.

[texastweeter]

Sourdough that went with tonight's dinner.

WayneT added. Sorry, forgot to go back and post them for you sir.

[WayneT]

Great shaping and scoring on that boule. Crumb shots after-the-fact?

[Clawbear57]

Nice pics texastweeter.

[WayneT]

Yup, great crumb.

[DaveD]

My lovely bride whipped up some bialys from scratch yesterday. Three rises, took much of the day. I don't have the process pics, but here are the finished product:

[WayneT]

I recently read about bialys so now need to go re-read. They look awesome with a beautiful crumb.

[Clawbear57]

What is the crumb about?

[jhapka]

My 50/50 whole wheat loaf. Forgot to add the salt after I mixed in the levain. Added it with the first turn. No mistakes just happy accidents

[WayneT]

Excellent bake.

[Clawbear57]

Looking very good.

[Thunder77]

Very nice! I have done that with the salt before, so don’t feel like you’re alone! 😜

[Mark V]

Tried Pan de Cristal per WayneT . Second try, first overproofed and got a cavern right under the crust. Went with lower temp water and shorter ferment this time.

[WayneT]

Wow! That looks great. I’ll definitely try lower baking temp next time.

[Richard Chrz]

Sourdough sandwich buns, a fougasse and a standard loaf.

[Greygoose]

Yes indeed,,,,
I want some,,,,mmmmm

[Thunder77]

Dude yer killing me! How much flour do you use in a week?

[Richard Chrz]

Thunder77 I think I am averaging about 25-35 lbs a week.

[Thunder77]

My daughter made some kaiser rolls, and sent us a picture. So I had to make some myself! The recipe is from the King Arthur Baking website of course! 4 plain, 4 poppy seed and 4 sesame seed. I don’t have a Kaiser roll stamp, so I hand knotted the dough.

[RichieB]

Looks good. I've done that recipe a few times. Never disappointed.

[Thunder77]

Yep, it’s a really easy recipe as well. Which I like. I don’t let people know that though. I let them think that I slaved away all day. 😬

[Richard Chrz]

Kept a cranberry walnut for ourselves this week. You can see the cranberries hiding in each slice.

[Thunder77]

That’s pretty!

[Thunder77]

Is that from Forkish?

[Richard Chrz]

Thunder77 this is just a bread that I wing it with, but I can say that combined total of cranberry / walnut added is about 100 grams. Tip on walnuts, buy 1/2 walnuts, and break them yourself into your preferred size piece, the flavor is fresher that way. Willing to take photos of steps next time I do it, if you would like.

[Clawbear57]

Walnut and cranberry taste good. Great pic.