Looks great! I’m a few years into making my first loaf! Many years of happiness!
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First run at making bread
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Club Member
- Nov 2017
- 7089
- Huntsville, Alabama
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Jim Morris
Cookers- Slow 'N Sear Deluxe Kamado (2021)
- Camp Chef FTG900 Flat Top Grill (2020)
- Weber Genesis II E-410 w/ GrillGrates (2019)
- Weber Performer Deluxe 22.5" w/ GrillGrates & Slow 'N Sear & Drip N Griddle & Vortex & Party Q & Rotisserie (2007)
- Custom Built Offset Smoker (304SS, 22"x34" grate, circa 1985)
- King Kooker 94/90TKD 105K/60K dual burner patio stove
- Lodge L8D03 5 quart dutch oven
- Lodge L10SK3 12" skillet
- Anova
- Thermoworks Smoke w/ Wifi Gateway
- Thermoworks Dot
- Thermoworks Thermapen Classic
- Thermoworks RT600C
- Weber Connect
- Whatever I brewed and have on tap!
Looks great! In fact, very similar to my first no-knead bread that I made in my new dutch oven.
I saw someone mention buying a lot of equipment on Amazon. What equipment do you actually need to make bread? I've been using our kitchen aide stand mixer with the bread hook for my pizza crusts, that need to be kneeded. The no-kneed bread, I've just mixed in a bowl by hand. We do have one of those plastic sheets for rolling stuff out on, but that's about it other than pans. I do live my cast iron Lodge pizza pan, skillet and dutch oven....
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Richard Chrz glad to know I could fuel your MCS budget! . I've not broken out the dutch oven or made bread since that time - although I've acquired numerous other items related to the DI - a privet, a frying basket, and a spatter guard - next journey will be deep frying on the grill. Right now my bread is mostly pizza crusts, which are so much better than most pizza out (unless its pricey wood fired oven stuff!).
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I just started deep frying on the grill. Nothing impressive yet, just home cut sweet potato fries or home cut russet fries. But, I am going to do salt and vinegar chips now, and then start moving up the ladder. I did deep fry patacones a few months agao as well. I find it extremely far better then doing it in the house.
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Richard Chrz I've got an electric deep fryer, and have not used it in a long time, as I am very happy with my grilled wings. I've got a Korean fried chicken recipe I've not made in a year, and want to try it with the DI on the grill this time, and keep the heat and mess out of the kitchen... That was the original reason I wanted the DI in the first place. I figure I can just put the wings on the grate at the other end of the grill to drain as they are done.
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Delightful looking bread. Once you have made it, smelled it, and finally tasted the home made Ken Forkish Artisan Bread it is tough to settle for anything else. In the book he suggests you let the crust get much darker for more flavor but I don’t seem to trust myself to let it go that long. Planning a trip out to Portland soon and I hope to visit his bakery and pizzeria.
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jfmorris I have only used my lodge 3.2 pan so far for deep frying, but, now I have the 4 qt dutch, I can do bigger jobs. Agreed, inside it is a mess and it smells up a house. I need to get a good scoop with holes for it. A couple photos just to show. So far since it has all been fries really, I have poured the oil back through a cheese cloth into a glass storage bowl with lid.
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Club Member
- Jun 2018
- 342
- Centreville, VA
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GMG Daniel Boone
Weber Spirit E-310
GrillGrates
Weber Performer Premium 22"
Vortex
Slow 'N Sear 2.0
Drip 'N Griddle Deluxe
EasySpin Grate
Cajun Bandit Rotisserie
Weber 26" Kettle
XL Slow 'N Sear
FireBoard
Maverick XR-50
Thermoworks Thermapen
Instant Pot Accu Slim Sous Vide Circulator
Bought the book a few weeks ago, ordered a dutch oven for baking and a proofing basket last week, and was planning on trying my first bake last week. But my package wasn't delivered and was returned because it was damaged. Reordered, should be here tomorrow, hoping to bake my first "Saturday" bread on Thursday and will be happy if it comes out looking half as good as yours.
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I look forward to seeing it. I ordered a second proofing basket, I wish I could afford to quickly buy a second cast iron Dutch, but, betting my wife buys me one. I am hooked on bread making now. I have bought a few extra 6 qt cambro's so I can have different breads fermenting. But, I see a few different proofing baskets and baking pans coming into my house. LOL Pizza crusts are also awesome in this book. Enjoy your Bread, and remember to share the photos.
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I am starting a 50/50 white whole wheat Biga bread tonight, to bake tomorrow.
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@​​​​​​​Richard Chrz After reading through the recipe/instructions today, I ordered a second proofing basket in time to have it delivered tomorrow so it is ready to go Thursday. Was thinking of making one loaf of Saturday White Bread Thursday and using the rest of the dough for focaccia on Saturday.
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