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3006LikesThread: Who bakes bread?
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02-07-2015, 02:34 PM #71Moderator
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Gawd, big, I'm gaining weight just thinking about them! PB&J for breakfast just doesn't feel right this morning.
"The sharpening stones from time to time provide officers with gasoline."
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02-07-2015, 03:39 PM #72Senior Member
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I posted this in the breakfast thread. But I baked one of these for the weekend as well.
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02-07-2015, 05:17 PM #73 'nuther SD
'Been working more Ryes, having grown up hating them for all the wrong reasons. I don't like caraway. 'Haven't had the courage to work more than 66% whole (nuthin but fresh ground) Rye. I'm eying a 100% rye Volkornbrot, but am still on the fence.
This is the simple fall-back wheat/rye blend. Something magic happens when those two grains get together. So far, have 8 or 9 bread books. All good, but the Jeffrey Hamelman 'Bread' has been the most productive.
If I couldn't have sourdough, I'd prob. give up on bread altogether.
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02-08-2015, 11:43 AM #74Senior Member
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I'm making bagels on Sundays every once in a while, when I wake up early enough
My first loaf of "no-knead bread in a hurry" is currently rising and will be baked tonight for dinner. I'll post a picture, obviously
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02-08-2015, 01:47 PM #75Senior Member
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That's awesome. Would you share your recipe(s)?
Originally Posted by MichaelP
I'm making bagels on Sundays every once in a while, when I wake up early enough
My first loaf of "no-knead bread in a hurry" is currently rising and will be baked tonight for dinner. I'll post a picture, obviously
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02-08-2015, 08:12 PM #76Senior Member
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So mark that one down as a learning experience... it tasted delicious but didn't rise enough while proofing or at all while baking. I'll try again next week!
32t likes this.
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02-19-2015, 07:17 PM #77At this point in time...
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My first attempt ever of a Homemade Loaf of bread is in progress
Having fun so far
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02-19-2015, 07:29 PM #78what Dad calls me
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Making bread is fun, haven't done it in a while, hmmmm, maybe time to mess up the kitchen!
It is easier to fool people than to convince them they have been fooled. Twain
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02-19-2015, 07:54 PM #79Senior Member
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I'm baking another Kougelhof (see my last post above). I slice it half and its breakfast over the weekend. Tomorrow will be regular bread for Friday/Saturday night.
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02-19-2015, 07:56 PM #80At this point in time...
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Well first attempt at activating/proofing Yeast ended in abject failure
Second attempt in progress.. Probably should have just bought the packets, but we keep blocks of Yeast from the Bakery in the freezer to feed the Septic each month..
I read the process twice watched the vids, using exact temperature also ..
Sounds just like the new honers, "I watched the vids I read the threads why isn't my razor getting sharp" LMAO
Back to the kitchen
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