Thread: Who bakes bread?

My wife made some flatbread that was basically this simple recipe.

Instead of the water she substituted one cup of cooked "squashed squash" her words....

Nothing left to take a picture of but we have a bunch of squash so I expect her to make more!

https://www.inspiredtaste.net/46128/no-yeast-flatbread/

Made a couple pineapple cheese braids, today.

Wassat Mike, canned pineapple and cream cheese? Kinda like a strudel.
Looks yum!

Me and my sisters and wife surprised my mom today early Christmas style.
Me and Ruthy took my Mo out for some shopping and lunch while unbeknownst to her a new bed was being delivered and my sis’s spent aa few hours cleaning her place for her,
I baked some thank you loaves for their efforts.

Mom was moved to tears, a good day!

Originally Posted by MikeB52

Wassat Mike, canned pineapple and cream cheese? Kinda like a strudel.
Looks yum!

In short story...yes. But you do have to cook the can of crushed, pineapple. Sugar, starch, bring to boil, simmer n stir to desired consistency...... Let cool.

Sweetened cream cheese
Sugar, lemon juice, vanilla extract, beat till smooth.

I only use bread flour, when I make bread related items, never general purpose flour. I leave that for biscuits.

It is a pastry bread. sugar, real butter, eggs, salt

I'm not a pineapple fan, but this....its hard to stop eatin it, its sooo good.!

Originally Posted by MikeB52

Wassat Mike, canned pineapple and cream cheese? Kinda like a strudel.
Looks yum!

I’m drinking my morning coffee and wishing SRP had smellovision so I could get a whiff of that coming out of the oven.

Originally Posted by DZEC

I’m drinking my morning coffee and wishing SRP had smellovision so I could get a whiff of that coming out of the oven.

So…with the cool temps of winter….and Biden’s Build Back Better Fuel prices…my house is set at 66 degrees…making it difficult to Proof my first attempt at Sourdough bread….so this morning my wife says ..quit yah bitching,and gives me an early Christmas Gift ! A Bread Proofer from King Arthur !!

That’s a great gift to give you some real consistency in your baking.
And the rewards will be shared,,, smart woman you have there

I use our oven for the first rise when it gets chilly, just leave the light on and door closed, things get up to 85 in there which is perfect for bread proofing.
I made some pretty good baguettes with cheese in them for a company potluck lunch, but also set aside half the dough for a loaf with dinner which I left in the fridge a full 24 hrs after first rise. Wasn’t sure that’d be too long a second rise but the results below.


And I’ll repost the lunch offerings.

I will add more cheese next time. Took it cautious as I wasn’t sure how the dairy and sourdough would play together.
Cheers gents.
My method, all done by weight and measured in grams;
800 g flour, mostly hard white, but can have up to 300 grams of the total 800 rye, or atta, or heritage wheat
460 g water, warm, not hot.
10 g sea or Himalayan salt, not iodine. Dissolved in the above warm water.
320 g starter, on the rise, not after it has peaked. If it has peaked the first proof will take longer.
Mix ingredients until smooth elastic dough is made. At least 15 minutes in a kitchen aid, longer by hand.
Bake at 480, steam tray below stone for the first 15. Invites so the bread can rise before crusting.

The above yields 2 800 g (approx) loaves, or 1 loaf and 2 baguettes.

Cheers.