Thread: Who bakes bread?

Originally Posted by Razorfeld

I see the croissants and feel my weight getting heavier.

Richard, I was just going to post that I love Croissants and Bagels which are about as opposite as far as calories, taste and texture can get. But after putting the smear on the bagel I think it's a draw!

Originally Posted by Razorfeld

I see the croissants and feel my weight getting heavier.

That IS a problem. Thankfully it was a small batch.

Originally Posted by OCDshaver

That IS a problem. Thankfully it was a small batch.

If you need help, you can send some this way. I'm a real prince that way.

Originally Posted by Lolita1x2

If you need help, you can send some this way. I'm a real prince that way.

Would you really do that for me. Thank you. Lol

Rye bread for our Xmas' Eve dinner

After kneading


Ready to go into the oven


And out of the oven




Recipe here.

I fixed a 'peasant' Italian bread for a background for Garlic Bread for a supper with my children on Sunday the 3rd of January. I'll post details about the 'why' of the event later in another forum here at SRP.

The fruits of today's baking for afternoon coffee and cake. This is why I will never see my abs, despite a very disciplined workout program![/QUOTE]

I can still see my feet, So bread I will eat.
Thank goodness for size 14 feet. Those tarts look amazing. Winter here in Michgan and only GMO fruit picked green and shipped.
So Bread it is. And I use our breadmaker weekly. Oh and then there is Banana bread, Pumpkin bread. I thank God for my Daily bread

Some good reading here.

https://www.cooksillustrated.com/art...mpaign=article

I have been making the Tartine bread for about 8 months now. I make 4 loaves at a time and that does our family for about ten days. I have been keeping my starter alive and it's working very well. I use my Mom's old Dutch oven and a modern Lodge Dutch oven to bake two loaves at a time. It's a terrific bread, and my family loves it. I also think the NYT 'No-Knead" bread is excellent. I have made that often and it's a great loaf.

Barry

I've made this bread a few times. Its nothing too special. Its a good choice for sandwiches and toast. But today I changed the procedure up. I had always found the bread to be fairly mundane. Good for what it was but nothing great. Its slightly enriched so it has a little assistance to gain some flavor. Because its contains a portion of whole wheat flour, it always had a wheat-y nutty flavor. What it lacked was the flavor of fermentation. To be fair, the recipe is for a one day bread. So I changed that. Yesterday I made a preferment. I made a dough with half of the water and dry ingredients. I let it rise for a couple hours then set it in the fridge overnight. This morning I took it out and let it hang out at room temp for about an hour. After that, I began making the rest of the dough using the other half of the water and dry, along with the small amount of butter that it contains. Using the pre-ferment made a noticeable difference. It improved the aroma, color, and flavor of the final bread. The next time I make it I will try making all of the dough with cold water and letting it sit in the fridge for 12 hours, then allow it to have its initial rise.