Thread: Who bakes bread?

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 thebigspendur

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.

I haven't made them yet but I have some recipes for them. I've successfully weaned myself off of them trying to lose some weight. I'm afraid if I start making them, I'll be right back where I was.

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?

big, I hesitate to call the current bagel a bagel. Puffy, soft, doughy, bagel like objects is as close as I can call them without resorting to foul language. I literally teethed on the old fashioned water bagel and I miss them dearly. If I find free time somewhere in the next decade I just might make some.

Originally Posted by 32t

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

No prob,wife do's it all the time for up tp two mos..