Thread: Who bakes bread?

Man, oh man!
How could I have missed this thread?
I'm going to bake some Irish soda bread in a couple of days. Would it be ok if I were to post the photos here?

Originally Posted by Lolita1x2

Man, oh man!
How cool I have missed this thread?
I'm going to bake some Irish soda bread in a couple of days. Would it be ok if I were to post the photos here?

Of course it would be okay

Originally Posted by Lolita1x2

Man, oh man!
How cool I have missed this thread?
I'm going to bake some Irish soda bread in a couple of days. Would it be ok if I were to post the photos here?

Not only is it ok, I think it's expected that you'll post those photos.

Irish Soda Bread, fresh out of the oven. My grandma's recipe.
Four ingredients, four lines of instructions, four hundred Fahrenheit in the oven.


Fluffy and light it ain't, but boy does the distinctive aroma bring back memories.
I just had to celebrate with Nutella and a glass of amaretto.

Ya need to post the recipe in the Recipe Sticky.

big, that's an interesting variation on a Challah recipe. First, the combining of the oil and flour, the vanilla and the assembly of the dough. Have to try it in a month or so. Back log of frozen bread that need to be used up first.

It makes a soft, moist and slightly sweet loaf.

I tried something new today - Pain a l'Ancienne. It was an interesting method and a super hydrated dough. Much like Ciabatta. But the fermentation is delayed. Instead of using luke warm water, you use ice water (40 degree F). The cold water and immediate refrigeration of the finished dough keeps the yeast dormant until the following day. Then you just take it out of the frige and let it ferment for about 3 hours. It makes an outstanding bread at home.

I use a similar method for making true water bagels. They call it retarded rise or something like that. I form the bagels and then quickly put it in the refrigerator for a day or two well covered and then they go into the boiling water. Unfortunately bagels like that a very hard to find. Most are just from a mix and then extruded and baked.

Originally Posted by OCDshaver

I tried something new today - Pain a l'Ancienne. It was an interesting method and a super hydrated dough. Much like Ciabatta. But the fermentation is delayed. Instead of using luke warm water, you use ice water (40 degree F). The cold water and immediate refrigeration of the finished dough keeps the yeast dormant until the following day. Then you just take it out of the frige and let it ferment for about 3 hours. It makes an outstanding bread at home.

Would it work to freeze it? Cook it in 2 weeks or a month?