Thread: Who bakes bread?

They look great nessmuck. Makin' me hungry.

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.

About 18” long loaves are possible now and each is the same 850 grams of dough

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.





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.

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.

Originally Posted by MikeB52

Your starter is super active now!
Great looking loaf. And an interesting flavor pairing.

It’s 14 months old now....lol