Thread: Who bakes bread?

Originally Posted by PaulKidd

Nobody paid me nothin' for this:

Attachment 320198

Paul-Do you mind sharing your recipe for this? My wife has been making sourdough bread and pancakes for a few weeks now, so we have starter. I've been making buttermilk cornbread for many years, though I leave the serious bread baking to the pros like my wife. Now cornbread on the other hand, I can do!

Enjoying the side conversations about wages over the years too. Other than some childhood money-making attempts like selling GRIT newspapers door to door (remember those?), my 1st actual job was working under-age (14) off the books at a drive-in. The owner was an immigrant who had eight kids, all of whom worked for him in some capacity. He paid me $5 cash per shift as a curb-hop, plus whatever I could make in tips. On weekends when the drunks would come in in their hot-rods, I did pretty well (though cleaning up the parking lot at the end of a shift was not fun). At 18 I got a job at the local Stouffer's food processing plant making $6.45 an hour, and lived like a king on it. That company paid 90% of my college tuition after I went back, back when companies still did stuff like that. I worked 2nd shift with all the other party animals who would go out after work until the wee hours, then get up in the afternoon to do it all over again-sometimes I miss those days.

ScoutHikerDad,

I'll type up the recipe and send it to you via PM. I still consider the recipe experimental,
but so far, so good.

Paul

A few from last weekend.....I use a knife ...and score the dough at about a 30 degree angle....getting some good results with that technique

My first job was delivering chinese food, paid under the table. I think it was $7/hr plus tips. Single 5 hour shift was enough for gas, a couple meals at the diner and maybe a movie if I didn't get stuck deliver to the aides at the old folks home.

I don't have enough time tonight to mess about with sourdough, putting in plants and cleaning the house killed the weekend. Gunna have to have a go at a instant yeast loaf, not enough AP so a whole wheat recipe is on deck.

Really golden crust and nice rise on those!

My third batch on a starter now 3 weeks old.

Added 5 more grams of water to this dubl batch of dough.
And find I can get one pizza stone loaf and the Dutch oven on the same rack pretty safely..
Now to cool and test.

Left this one in a few too many minutes I think.
Not burnt, but right at the extreme of done..
Intentionally made it with tired starter to see how it affected the dough and if leaving it for longer proving would offset the less active yeast..
Learning more about the impact of depth of scoring too..
Tasty adventure this old fashioned bread making is turning out to be.
Now I need to find sesame and caraway seeds,,,,

Originally Posted by MikeB52

Left this one in a few too many minutes I think.
Not burnt, but right at the extreme of done..
Intentionally made it with tired starter to see how it affected the dough and if leaving it for longer proving would offset the less active yeast..
Learning more about the impact of depth of scoring too..
Tasty adventure this old fashioned bread making is turning out to be.
Now I need to find sesame and caraway seeds,,,,

Looks like it is supposed to. I forget the term bakers use, but that crust is the equivalent of perfectly carmelized. I bet you had trouble keeping folks away from it while it cooled.

40% whole wheat proofed in the refrigerator overnight and baked this morning. I'll use this loaf for sandwiches this week, and freeze the second loaf for next week.

Originally Posted by evnpar

40% whole wheat proofed in the refrigerator overnight and baked this morning. I'll use this loaf for sandwiches this week, and freeze the second loaf for next week.

Are you stealing Victors mark?

https://sharprazorpalace.com/attachm...6-dscn2181.jpg

Originally Posted by 32t

Are you stealing Victors mark?

Ha, ha. It sure looks like it, but I couldn't reproduce it if I wanted to. I don't like to score the top of these loves and prefer the rough, organic nature of natural splitting.