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Thread: Who bakes bread?

  1. #41
    Senior Member blabbermouth niftyshaving's Avatar
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    About 25 min later...

    Not me in the picture...
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    Golden brown and crunchy.
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  2. #42
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    You are dead on, nifty shaving, with the small Dutch oven space trapping the loaf moisture in for a nice crust.
    However, just recently, I got out my French loaf pan out and used the cast frying pan with water for some great results.
    On the next batch I forgot the frying pan water deal, and the crust was the same; still great. Go figure.
    I also tried some oat flour with steel cut oats mixed in too. Like I said before, plain straight white is the flavor king for me, but I keep trying other stuff.
    niftyshaving likes this.

  3. #43
    I used Nakayamas for my house mainaman's Avatar
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    Traditional Christmas bread

    32t, OCDshaver, RezDog and 1 others like this.
    Stefan

  4. #44
    Senior Member blabbermouth OCDshaver's Avatar
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    Made a few baguettes for the weekend.

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    mainaman and Lolita1x2 like this.

  5. #45
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    Nice looking loaves and slash marks.
    I am now using a baking stone that I picked up years ago (1/2" x 14" x 18").
    With no oven water dish, just stone and dough, I am turning out some supper breads with a nice crisp crust.
    I set the formed dough on parchment paper for a short rise.
    When ready to bake, I use a peel (spelling?) to side under paper and dough and then onto the hot stone. Use the same method to remove from oven.

  6. #46
    Stay calm. Carry on. MisterMoo's Avatar
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    A study in contrasts:

    #2 stepdaughter (Dietician/Nutritionist) one day asked me to teach her how to bake braided challah like my mother used to make. Seen here with her first loaf.



    #1 stepdaughter (Marine Biologist) asked if she could help me break open a 911 engine the day before she got married. Seen here with her first 911 un-build.



    Go figure.
    Last edited by MisterMoo; 01-17-2015 at 02:21 PM.
    "We'll talk, if you like. I'll tell you right out, I am a man who likes talking to a man who likes to talk."

  7. #47
    Senior Member blabbermouth OCDshaver's Avatar
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    Quote Originally Posted by Neckbone View Post
    Nice looking loaves and slash marks.
    I am now using a baking stone that I picked up years ago (1/2" x 14" x 18").
    With no oven water dish, just stone and dough, I am turning out some supper breads with a nice crisp crust.
    I set the formed dough on parchment paper for a short rise.
    When ready to bake, I use a peel (spelling?) to side under paper and dough and then onto the hot stone. Use the same method to remove from oven.

    I picked up one of these from Amazon. I haven't had a chance to use it yet but I'll see how this bakes them next time.

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    Lolita1x2 likes this.

  8. #48
    Senior Member blabbermouth
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    Quote Originally Posted by OCDshaver View Post
    I picked up one of these from Amazon. I haven't had a chance to use it yet but I'll see how this bakes them next time.

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    We Use one,they work well, bye the bye, a shave ready straight makes a great Lame/
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  9. #49
    illegitimum non carborundum Utopian's Avatar
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    Quote Originally Posted by pixelfixed View Post
    We Use one,they work well, bye the bye, a shave ready straight makes a great Lame/
    I have used a cracked blade exclusively for this purpose for years.

  10. #50
    Senior Member Lolita1x2's Avatar
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    Man, oh man!
    How could I have missed this thread?
    I'm going to bake some Irish soda bread in a couple of days. Would it be ok if I were to post the photos here?
    Last edited by Lolita1x2; 01-17-2015 at 11:39 PM. Reason: Misspelled word

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