Thread: Who bakes bread?

Very nicely done loaf. Although I'm now mostly into sourdough and freshly milled whole grains, there is nothing like a good loaf of white bread for making toast, sandwiches, or lets you spread jam and butter without dripping through.

Great looking loaf James! Nothing plain about it. Looks like lunch to me!

Gonna try to make a cinnamon raisin sourdough in the am. You gents inspire..

See how these do overnight in the fridge.

Made the two smaller forms the cinnamon raisin, in case they don’t behave.
Freestyled it with 2 little boxes of raisins, soaked for three hours during the first rise, then rolled in with a tbs of cinnamon at the second knock down. That’s it. Simple. But will it work.
See you in the am.

Not a bad crust.

And the smell as it baked,,, woke my lad up hungry.

Originally Posted by MikeB52

Not a bad crust.

And the smell as it baked,,, woke my lad up hungry.

Looks great. I have thought about making them in a basket like that, but have always gone with the more standard loaf pan. Looks pretty good your way, too. Of course, it looks like I have a ways to go before I start matching your skills, full stop.

I assume you use a baking stone/steel? I'm going to try your temperature regimen. I tend to lower my temps a lot more than you do and do not get nearly the browning you do.

Money shot.

For these loaves, a 1” thick stone set second from lowest rack, with the steam pan on the lowest.
30-35 minute bake at 500.
First raisin loaves, need to improve the raisin displacement.

Interesting pattern with the cinnamon.

The way I do the raisins is I put the dough together and let it sit for the first 30 min - 1 hour. Then I stretch it out into a rectangle and press a layer of raisins into the dough. Then I do my stretch and folds (3X @ 30 min) and it goes everywhere. But, I also add a couple of handfuls. It covers the 9" by 13" ish rectangle I stretch out.

But, it looks like yours will eat just fine.

Every time I see those bread pics, I can smell the loaves as they come out of the oven. This time I also got a hit of cinnamon. Lovely.

Originally Posted by MikeB52

See how these do overnight in the fridge.
Made the two smaller forms the cinnamon raisin, in case they don’t behave.
Freestyled it with 2 little boxes of raisins, soaked for three hours during the first rise, then rolled in with a tbs of cinnamon at the second knock down. That’s it. Simple. But will it work.
See you in the am.

I like to soak my raisins in bourbon overnight before incorporating them in my cinnamon raisin dough.