Brea in process

[Richard Chrz]

A double ferment, and 24 hours into it. Trying a different ferment schedule. Proofing now for about 8 hours. And a photo of the very first feeding.

[Skip]

Nice picture of "Richard's Bread Bakery" in La Crosse WI. Lots going on there!

[scottranda]

Gee wiz!!!

[Thunder77]

You are a bread machine!

[Richard Chrz]

Christmas gifts, maybe not as fun as giving out smoked brisket to family, friends, and neighbors, but a lot cheaper. Especially as I will be giving out about 30 loaves this december.
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[RonB]

I'm glad you are enjoying your bread baking. It is fun.

[Richard Chrz]

I'll likely cut way back on this in 2020, and add in other new to me things to try, time will tell. Although, I have a ton to learn with sourdough still.

[Huskee]

I still want to get into bread baking, but I love bread so much that I will gain 70 lbs in 3 days if I do. I live vicariously through posts like this. A wonderful pleasure in life is a nice slice or three of homemade bread with butter and maybe even a dash of salt.

Edit: or dipped in EVOO with some salt & pepper in it, maybe even a dash of balsamic. Europeans know their bread eating.