They look great nessmuck. Makin' me hungry. :D
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They look great nessmuck. Makin' me hungry. :D
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And the money shot...I’d make this again...pretty tasty
Lookin damn tasty that!
Bought a new tin baguette pan to try different party friendly lengths of sourdough.
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About 18” long loaves are possible now and each is the same 850 grams of dough
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First kick, and I think I’ll bump the temp up 10’ next time, but a tasty option to change the serving size and increase the crust ratio,if you like the crusty bits..
Cheers
Here in Scotland we have well fired rolls, basically a burnt bread roll. I Say Scotland, the only people that seem to eat them are Glaswegians (like me). I decided to try make them myself, I left them in a bit long so they were crispier than I like my bread rolls, but the tasted good.
Images are top and bottom.
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Geek
I made a Pickle Sourdough....and a Parmesan/ Kalamata Olive Boule
Wicked tasty!
No pics...they are on my phone and I need a 15 year old to show me how to load them here.
Have a dbl batch on the rise tonight. Kids visiting tomorrow and I want to try baking these on the Traeger.
Will be 2 loaves of heritage white, and two loaves of kamut, also heritage but less white, more proteins. The smoke should add a nice layer, and my steam pan right over the coal zone should still steam, some, and allow for rise. Going to use my baking stones still as well to ensue a good crust.
Shall see on the morrow.
:tu
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Carmelized Onion & Honey Sourdough....very impressed with the flavor on this combo
Your starter is super active now!
Great looking loaf. And an interesting flavor pairing.
It’s 14 months old now....lolQuote:
Originally Posted by MikeB52
