Thread: Who bakes bread?

You've been making some mighty fine looking loaves lately, Mike. Those bannetons have been sold out everywhere--a very nice Father's Day present.

Thank you Richard.
In the early 80s I worked a horrible shift as a bakers apprentice one summer.
I forgot between then and now how satisfying baking bread can be.
Never explored flour mixes, and natural fermentation back then So am really rekindling old, as well as developing new pleasures in the kitchen.
These rattan wooden forms take the dough to a consistent shape and the addition of a steaming pan below the stone in the oven the first ten minutes of baking allows the oven spring to really pop the dough at the score lines.
The blend of hard white, Kamut, and atta has been giving a really delicious whole grain product for the family.
The wife struggles with diverticulitis and her digestion has been part of the impetus to find better eats..
She approves of the bread as it’s low on the glycemic index, as well as being low FOD map, whatever that means.
Hehe.
Happy Sunday men, rest if can, stay busy if you must.

This is a great sourdough sandwich loaf recipe:

https://foodgeek.dk/en/sourdough-san...ontainer-33898

It takes a while...like 24 hours from starter to table...but it sure is good!

Neighbors just had a baby boy, so thought send a loaf of fresh bread to nourish mom and sibling.
Gave them the round loaf with the great ear.

Topped with sesame and poppy seeds.
Made with Kumat and hard white flour.

Nut'n as fancy as Mikes but I had a hankering for some Irish Soda Bread. I baked it in my 10" Wagner Cast Iron Dutch Oven in the Traegar but I think it was a bit too big so I didn't get much rise. Nest time I'll give it a go in an 8" cast iron skillet.



Now to mix up the ingredients for the meatloaf to go in the Traegar a bit later for supper along with the soda bread with some home made jam, some baked beans and an ear of corn.

Just out of the oven: Sourdough dill sandwich bread

I used this recipe, but I substituted Greek yogurt for the cottage cheese:
https://www.cooks.com/recipe/7479s9p...ill-bread.html

Tastes great, and here's how it looks:

I foresee tuna sandwiches on your lunch menu for tomorrow

Originally Posted by cudarunner

I foresee tuna sandwiches on your lunch menu for tomorrow

How did you guess?

Originally Posted by PaulKidd

How did you guess?

Because 'Dill Bread' in any form (sourdough, regular, cottage cheese or yogurt) and whether its' toasted or plain is an excellent background for tuna fish-

Some may be shaking their heads after this but------------I love toasted dill bread with some butter and strawberry jam YUM!

2nd and 3rd ever sourdough loaves. It took a while to get the starter up and running, but man was it worth it.