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Thread: Who bakes bread?

  1. #351
    Senior Member blabbermouth OCDshaver's Avatar
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    Quote Originally Posted by cudarunner View Post
    As always your work looks great! :

    What are the white 'sprinkles'--Sugar--Salt--

    It’s pearled sugar. And thank you.
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  2. #352
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    Default Baguettes

    Breads finest expression?
    Certainly not the finest expression of the baguette but naturally leavened and oh, so good.

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    Paul
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  3. #353
    'with that said' cudarunner's Avatar
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    Dill Bread Anyone?

    Great with just butter, toasted with jam and a great background for tuna.

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  4. #354
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    [QUOTE=cudarunner;1837636]Dill Bread Anyone?

    Yes please.
    Looks really yummy!

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    Senior Member blabbermouth OCDshaver's Avatar
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    Quote Originally Posted by cudarunner View Post
    Dill Bread Anyone?

    Great with just butter, toasted with jam and a great background for tuna.

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    I have an “on again - off again” (mostly off again) relationship with dill. I love a good pickle as much as the next guy but when dill shows up anywhere else we don’t get along.

  6. #356
    The original Skolor and Gentileman. gugi's Avatar
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    It took a bit for my sourdough starter to get reactivated after not making bread for months but it turned out pretty good Like riding a bicycle!
    I bake it in my cast iron dutch oven and the crust always comes out awesome

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  7. #357
    32t
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    Quote Originally Posted by OCDshaver View Post
    I have an “on again - off again” (mostly off again) relationship with dill. I love a good pickle as much as the next guy but when dill shows up anywhere else we don’t get along.
    The one place that I have been surprised is Dill flavored potato chips. excellent!

    I still refuse to buy them because I look at it as 1 potato with a little flavoring for $3.50 or more...
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    Senior Member blabbermouth evnpar's Avatar
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    Beautiful dill loaf, Roy, and it sounds wonderful.

    Gugi, that's about as perfect of a sourdough loaf as you can get. I also use cast iron dutch ovens for my bread. I got hooked on that method after reading, "Four Water Salt Yeast," by Ken Forkish, whose bakery is in Portland. It's been so hot this summer that I've gotten away from it, but your beautiful loaf has inspired me to restart.
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    Richard

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    Senior Member blabbermouth outback's Avatar
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    I got a request for a couple pineapple cheese braids, for our open house at work. I haven't made one if these for a few years.

    In short...a pastery dough, wrapped around sweetened cream cheese, with a made from scratch, pineapple filling.

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    A simple icing of confectioners sugar, milk and butter, will be made and drizzled on the top, before serving.

    Nom Nom...
    Mike

  10. #360
    Senior Member MikeT's Avatar
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    Mike that looks really good man!
    I'm gonna see if I can get my wife to make it, as she is just now dabbling in baking, and I'm really really trying to encourage that!
    Gonna have to read more on this thread, many of you guys seem to be chefs..
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    outback (10-06-2018)

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