Thread: Who bakes bread?

Mike, You're a Good Man Charlie Brown! Great way to spread the Christmas Spirit!

Thanks buddy.
Tis the season to bake for 20.
Only going to be three at home so it felt good to share.

Tried sourdough dinner rolls tonight.
Milk in the mix and dropped the temp way down to 350.
Overnight rise in the fridge then 3 hour rise after balling today.

An hr into the last rise.

Made enough for tonights roast beef, and tomorrow’s bird.
Cheers gents.

Me: "Oh, that turned out great, who made that"? see MikeB52 and "Duh, it's Mike".

Thanks buddy, they were very tasty. And at 350’ temp, totally different crust, soft and more easy to chew. Great gravy sopper upper.
Wife bought mr a cool shirt for the holidays.
Need to own the reputation now.
Hehe

Well, I think you are living up to that reputation here. I have started scoring my loves cross-ways like you do and they come out in a much better shape. I have also cranked my heat up to max for the initial bit and getting much better crust and color. So, while you may not be doing it on purpose, you are teaching me things.

For rolls you can brush milk on the crust and it will soften them up as well. But, the lower temp seems to do enough for me. I do usually use milk on my hamburger and hot dog buns because I Like those to be really soft.

A couple from Christmas.....wicked French Toast too !

Made two dozen bread knots, ( dinner rolls) last night.

These are also called " Freeze n Bakes". If you want to make them ahead of time, you just par bake them, cool, and freeze. Pop um in a 375°f oven for 10-12 minutes, and enjoy.




A little cheat I use for rising my dough



The other dzn. Cooling, before going into the freezer for another day.

Looks good. You must drink a lot of coffee to keep your dough warm through the whole rise.

I love par baking breads. I did it for sandwich rolls (for subs) when the recipe makes six but I only have two mouths to feed. But, I just don't think about it often enough and watch a hamburger bun or two go off.

The Bunn coffee makers, have a tank inside them that keeps a pot of water hot, at all times. I just put the dough bowl, over the vents.

Works great for softening sticks of butter, or blocks of cream cheese, too.