Thread: Who bakes bread?

Since I live alone I make 'smaller' loaves of bread so to keep down on the waste.

Today I modified my usual White Sandwich Bread by using 50% Unbleached White Flour and 50% Whole Wheat Flour. I also used Brown Sugar instead of the usual granulated white sugar.

Here's some pics;

Right after the second rise and in the oven:



Right out of the oven and on their sides to cool a bit right after removal from their baking pans;



Now resting while cooling off and ready to be used or stored:



I hope all the Bakers and Non-Bakers enjoy this!

I forgot to include this;

https://www.youtube.com/watch?v=4v5rsEa9vUI

Baked a nice little loaf of bread to take over to the in-laws. It shall complement the hamburger soup being made there.
Happy Sunday everyone!

Since I'm having a day of Thanks on Saturday instead of the typical Thanksgiving Day I've been prepping for the meal.

Here's the rolls that I'll be serving.

OCD! Stop Laughing! It's Not Polite!

Sized and in the muffin tin;



After rising;



After baking and ready to be taken out of the pan to cool and store til tomorrow;



I hope that I let them rise long enough before baking but after 40 minutes there wasn't any additional rising so in the oven they went.

Why do you bake them a day ahead?

Originally Posted by Kees

Why do you bake them a day ahead?

Just for the convenience.

Originally Posted by cudarunner

Since I'm having a day of Thanks on Saturday instead of the typical Thanksgiving Day I've been prepping for the meal.

Here's the rolls that I'll be serving.

OCD! Stop Laughing! It's Not Polite!

Sized and in the muffin tin;



After rising;



After baking and ready to be taken out of the pan to cool and store til tomorrow;



I hope that I let them rise long enough before baking but after 40 minutes there wasn't any additional rising so in the oven they went.

Laughing? They look great.

I decided to have Fishwiches for supper so I decided to give making my own Hamburger Buns a go. I haven't had a taste test yet but they smell good. I also tried making one in a 4" ring, it would work if it was at least a 5" ring as it a bit on the tall side but would be more like the store bought in that they would have the 'Whitewall' sides.

Right out of the oven;



Separated and cooling on some racks;



I'll let you know how the taste test comes out.

I just bought some yeast and flour to get some baked... My son's birthday is Saturday (turns 9) and wanted me to make him bread for his birthday.

My wife has been baking our bread for the past few years, but I don't have any pics right now. I'll have to post some pics of the next loaf. She's got a head cold right now, and has no interest in baking.

A couple of loaves I baked this week:
A pane de campaigne rustique, naturally leavened and really flavorful:

And a nice Italian batard that came out really nice. Kept the pre-ferment in the refrig overnight.

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