Thread: Who bakes bread?

Originally Posted by Lolita1x2

Man, oh man!
How cool 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?

Of course it would be okay

Originally Posted by Lolita1x2

Man, oh man!
How cool 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?

Not only is it ok, I think it's expected that you'll post those photos.

Originally Posted by OCDshaver

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.

Attachment 190721

I have used that pan too. I have found that my heavy baking stone eliminates the need for a pan. Yesterday I laid out a long skinny dough for an hour before baking and it spread like an old boob. But the stone's heat had the finished bread rise up fully rounded and plump. Just like magic.
like I may have mentioned earlier, place the dough on parchment paper and slide a peel under it for transfer to the oven stone. Otherwise you will have a mess. Corn meal in place of the paper is a disaster for me too.

Originally Posted by Neckbone

I have used that pan too. I have found that my heavy baking stone eliminates the need for a pan. Yesterday I laid out a long skinny dough for an hour before baking and it spread like an old boob. But the stone's heat had the finished bread rise up fully rounded and plump. Just like magic.
like I may have mentioned earlier, place the dough on parchment paper and slide a peel under it for transfer to the oven stone. Otherwise you will have a mess. Corn meal in place of the paper is a disaster for me too.

I have a stone. But the stone is large and won't fit anywhere but on the oven floor if I want to close the door. I am convinced that I won't get even browning on the oven floor.

Been using a Breadmaker on a regular bases. Differ the recipe, works well.

I pushed the fermentation on these a lot further than the last batch. I created somewhat of a poolish by mixing the yeast and some water then covered with some flour. I let this rest for about 6 hours. I then mixed in the rest of the ingredients, stretched and folded the dough, and let it rise 2 more hours at room temp. I then stretched and folded it again and put it in the fridge overnight. I'll taste them in a bit and see how the added fermentation affected the taste.

The first time I visited my Mentor, pinklather, he was in the middle of getting some sourdough ready for it's final rise. Subsequent visits were the same with the addition of freshly baked to taste. I'm more a yeast man, but the bread was heavenly. I've started baking my bread again and certainly will add to the posts after tax time. Looking forward to smelling the aroma of fresh baked bread right out of the oven in my mind as I read about all the interesting recipes coming.

Originally Posted by Razorfeld

The first time I visited my Mentor, pinklather, he was in the middle of getting some sourdough ready for it's final rise. Subsequent visits were the same with the addition of freshly baked to taste. I'm more a yeast man, but the bread was heavenly. I've started baking my bread again and certainly will add to the posts after tax time. Looking forward to smelling the aroma of fresh baked bread right out of the oven in my mind as I read about all the interesting recipes coming.

I'm more of a straight yeast fan too. Sour dough is ok. I like it enough. But I prefer straight yeast dough.

Irish Soda Bread, fresh out of the oven. My grandma's recipe.
Four ingredients, four lines of instructions, four hundred Fahrenheit in the oven.


Fluffy and light it ain't, but boy does the distinctive aroma bring back memories.
I just had to celebrate with Nutella and a glass of amaretto.

Ya need to post the recipe in the Recipe Sticky.