Thread: Who bakes bread?

Not a bad crust.

And the smell as it baked,,, woke my lad up hungry.

Originally Posted by MikeB52

Not a bad crust.

And the smell as it baked,,, woke my lad up hungry.

Looks great. I have thought about making them in a basket like that, but have always gone with the more standard loaf pan. Looks pretty good your way, too. Of course, it looks like I have a ways to go before I start matching your skills, full stop.

I assume you use a baking stone/steel? I'm going to try your temperature regimen. I tend to lower my temps a lot more than you do and do not get nearly the browning you do.

Money shot.

For these loaves, a 1” thick stone set second from lowest rack, with the steam pan on the lowest.
30-35 minute bake at 500.
First raisin loaves, need to improve the raisin displacement.

Interesting pattern with the cinnamon.

The way I do the raisins is I put the dough together and let it sit for the first 30 min - 1 hour. Then I stretch it out into a rectangle and press a layer of raisins into the dough. Then I do my stretch and folds (3X @ 30 min) and it goes everywhere. But, I also add a couple of handfuls. It covers the 9" by 13" ish rectangle I stretch out.

But, it looks like yours will eat just fine.

Every time I see those bread pics, I can smell the loaves as they come out of the oven. This time I also got a hit of cinnamon. Lovely.