Thread: Who bakes bread?

The crumb and crust look perfect. Those loaves look like they just came out of a French country kitchen’s wood oven - just like they are supposed to.

I do find a flour dusted board or counter and a good wide scraper make the folds easier to accomplish.

You can also use water. Spritz the counter, dough scraper, and hands.

I've made bagels before and you use water to cook them so why not this? There is a post that says in Turkey they use 'Oven' to mean a 'Bakery' so an oven is actually involved in this process:

It's funny to me that the title "you'll never buy bread again" implies that it is so easy. But the boiling adds a step. I'm not objecting to it, I'm sure it'll make a fine sandwich.

Originally Posted by planeden

It's funny to me that the title "you'll never buy bread again" implies that it is so easy. But the boiling adds a step. I'm not objecting to it, I'm sure it'll make a fine sandwich.

There's only one way to find out. I have a recipe for a single loaf of bread made with yeast so I'm going to 'Sacrifice' the ingredients to see how it works out. I'll post pictures when I do it.

I would think that at least the loaf would be very moist---

Funny you mention bagels, my wife mentioned them tonight actually..
Asked me if I could make sourdough bagels.. I said I’d look into trying..figure if they rise enough to make doughnuts they can make bagels too.

All those years ago when I made bagels (and they were pretty good) at first I made a rope then pinched the ends together and let them rise. But I found that if I made a disk and then just poked a hole in the middle that they worked out better.

It reminded me of something I heard back when the earth and I were young:

Mamie Eisenhower was touring an Army Camp and was in the mess hall's kitchen area. She witnessed a solider wearing a sleeveless t shirt take a handful of ground beef then put it under his arm pit and use his arm to squeeze it into a pattie and then toss it on the grill.

She quickly approached the solider and exclaimed; "Young man! That's unsanitary"!! To which the solider replied "Hell lady, you ought to see how we put holes in the donuts---------------

Starving for actual real contact, my two sisters came up for a driveway visit today as it’s a Beautiful sunny day in the cold north.
Already planning on making bagels this weekend I decided yesterday to make some caraway rye loaves for each to take home as well. If we can’t break bread, at least I can offer home baked bread during this lockdown.
Found a recipe for sourdough bagels that seemed perfect and wasn’t till the egg wash stage I realized we are out of eggs..... ok. Improvise.
For the rye I used a whole milk, roasted sesame oil slurry to wash them, left a flat sheen but held the caraway so was a good binder.
On the bagels I opted for milk and garlic infused evo and the resulting sheen was more what I hoped for the rye..and it also bound the toppings to the bagels well.



And seeing as how these were a first run trial, with a non approved wash, I had to test one right?

Dense dough with a really nice crust. Will make these again for sure.

Here’s the recipe for those interested in giving them a go..
https://www.baking-sense.com/2019/05...rdough-bagels/

Looks good. I like that website, too. I've used several of their recipes.

Do Graham crackers count as bread?????

I am following a recipe from the paper and this doesn't seem like much.