Thread: Who bakes bread?

Originally Posted by tcrideshd

Don’t lie Nelson you started at Macy,s in 1858

Well if you must know and now the cat is out of the bag, when I was a kid I sold things in an outdoor market in Rome mostly to the gladiators. On a good day I made 5 Bronze Asses.

Tried a long loaf loose on the stone and another in the Dutch.
Scoring the tops is not as easy as you’d think it should be.

Smells great, went with 100% apf this time as the starter is whole grain. Just experimenting.

Looking good my friend

I don't have a fancy lame, I just use a DE blade and hold it between my fingers and I have found that if I score while the dough is cold it's easier to score than if the dough is warm. With that said, I rarely ever do any scoring on non sourdough.

My lame is like yours Roy, but on a popsicle stick for artsy flare, hehe.

And this bread has a chewier crust than the one from the DO. Think I liked the flavour when I added the 40% atta more actually.

This is more like sandwich bread whereas with the previous batch it was more dip worthy and savory.
This interest could get me chubby.
Tried sourdough waffles for lunch with the pour off as well..
Yummy!

Originally Posted by MikeB52

This is more like sandwich bread whereas with the previous batch it was more dip worthy and savory.
This interest could get me chubby.
Tried sourdough waffles for lunch with the pour off as well..
Yummy!

....

Originally Posted by thebigspendur

Well if you must know and now the cat is out of the bag, when I was a kid I sold things in an outdoor market in Rome mostly to the gladiators. On a good day I made 5 Bronze Asses.