Thread: Who bakes bread?

Originally Posted by nessmuck

What temp you baking at ?

This bread bakes at 450f.

Bit of success this weekend cooking with my partner! Tasted great

Great job, looks great.

The Mother Load...4.3 pounds ! I cooked it in a Lodge #14 cast iron Dutch oven

mmmm, get the butter.

Very nice loaf!
Last couple have been super!

One of the girls at work has a gluten sensitive child. Her Dr recommended she now start her on sour dough breads..
I decided to offer up some starter and a loaf to take home..
Made some for work as well.
Lowered the cook temp to 450 for slightly softer crust.. kid friendly and all

Hope she likes.

They look good Mike. I hope she's not like me as I don't like any crust to be anywhere near hard. I can usually manage a French Bread Crust but that's about my limit.

I purchased a Pullman Pan from King Arthur Flour and now I'm getting News Letters but I don't mind as I get to see some interesting recipes. Like this one.

https://www.kingarthurbaking.com/rec...r-bread-recipe

My son's 28'th birthday is coming up but his favorite dessert is chocolate cake with chocolate frosting so I'll be making both from scratch. However his oldest sister will be turning 44 in May so perhaps I'll give these fancy rolls a go then.

Originally Posted by cudarunner

They look good Mike. I hope she's not like me as I don't like any crust to be anywhere near hard. I can usually manage a French Bread Crust but that's about my limit.

I purchased a Pullman Pan from King Arthur Flour and now I'm getting News Letters but I don't mind as I get to see some interesting recipes. Like this one.

https://www.kingarthurbaking.com/rec...r-bread-recipe

My son's 28'th birthday is coming up but his favorite dessert is chocolate cake with chocolate frosting so I'll be making both from scratch. However his oldest sister will be turning 44 in May so perhaps I'll give these fancy rolls a go then.

We got a pullman pan and it works well for making a sandwich bread. The crust is a little harder than your store bought stuff, but soft enough that the peanut butter doesn't just shoot out the other side. If you pull it out of the pan immediately out of the oven it seems to minimize the "sucking in" of the bread. Not quite as good, but pulling the lid off while it cools helps if you can't tump it out.

That bread looks really good, but way to fussy for me. I always look at stuff like that and wish I could do it. But then I just end up getting lazy and doing easier things instead. But King Arthur does have a lot of good recipes.

Been keen to try make sour dough, the ones we buy are real tasty.