Thread: Who bakes bread?

Love the scoring on that one. Looks like it’s bloomin!
My starter settled back into shape by Sunday so I set myself up for fresh Monday loaves to start the week off well at work!

Well it ain't bread--------------But I do hope it's good.

A little into is needed. My son in law gave me a bag of frozen blackberries a year or so ago. While I like the berries the seeds aren't what I'd call 'User Friendly" for a pie.

I'd purchased a Juicer that attaches to my 1 1/2 hp Cabelas grinder. See here: https://www.cabelas.com/shop/en/cabe...ato-attachment I'd tried using my Kitchen Aid juicer but it wasn't heavy duty enough.

Anyway I got the berries de-seeded and after processing with the needed things to flavor it and make it thicken here's the results.



The little one is for me--the big one is for my daughter and her family since the berries were theirs. I just hope I got the thickening right.

Nice looking pie Roy!
Lattice and everything,,

A quick focaccia bread, to run the oven and heat up house.

Store brand ap flour, 80% hydration.

Originally Posted by spazola

A quick focaccia bread, to run the oven and heat up house.

Store brand ap flour, 80% hydration.

It was so cold here….I put a big pan of water on the stove,and brought it to a boil ….got some humidity in the house…felt good !

Bobs Red Mill Organic All Purpose on the left….and King Arthur Organic Bread flour on the Right

20% dark rye on the left….20% Einkorn on the right

Originally Posted by nessmuck

20% dark rye on the left….20% Einkorn on the right

Do you find the Rye makes things sticky and hard to work with?

Einkorn has nice holes

Originally Posted by thebigspendur

Do you find the Rye makes things sticky and hard to work with?

I do the fold method….and use 70 % hydration with rye…but I only use 20% of the 800 gram loaf…so 160 grams of rye. When I dump it on the counter…I just use a scraper in a half circle motion to make it into a round ball…I never touch the dough…when shaping it.