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I’ve done that with Guinness. Great with a sharp cheese.

I remember trying what I thought was a novel idea to make one large Yorkshire rather than several small ones. I poured the batter into the roasting pan after removing the meat and leaving the fat at...

I’m drinking my morning coffee and wishing SRP had smellovision so I could get a whiff of that coming out of the oven.

Sounds like a perfect Sunday brunch.
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Maybe try a marble rye next time. You only have to add some cocoa powder to the dough for one of the loaves.

That is good to know and news to me.

You can soften the crust by brushing it with melted butter when it comes out of the oven.

Adding powdered milk to the flour will also soften the crumb and the crust, but the melted butter has the...

My experience is that the loaf is less likely to stick if the pot is preheated. Every time I have tried using cold cast iron, I’ve had a struggle to get the finished loaf out without tearing it up. ...

I really like the no-knead recipes, but found the use if a dutch oven for baking a tad awkward. Dropping the dough into a preheated cast iron dutch oven was always an adventure.

I recently bought...

The crumb and crust look perfect. Those loaves look like they just came out of a French country kitchen’s wood oven - just like they are supposed to.

I do find a flour dusted board or counter and...

My aunt was one of the best bakers I have ever met. Never used a recipe.

When she allowed me to work beside her as she was putting things together, she explained that when my grandmother taught...

My aunt (now deceased) used to live with us when I was young. She was a wonderful baker and every Sunday would roll out a batch of the softest, yummiest nad most aromatic cinnamon-raisin rolls. Her...

Jamie,

Please show a picture of a slice. Cheddar bread is one of my favourites.

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.

My mouth is watering!

Take a look at some of the no knead recipes. They produce really nice open textured loaves and you can keep the dough in the fridge for several days, using what you want to bake a fresh loaf every...

On hot days I use a pizza stone on my bbq. Makes great flatbread too. The bbq gets quite a bit hotter than my oven - up to 700 degrees F - and that allows for a quick, bread oven style bake and...

This is a difficult forum to read for me these days. For the last three weeks I have been on a low carb diet - absolutely NO bread or pasta.

I tried some of the keto bread and pizza crust...

Looks like it is supposed to. I forget the term bakers use, but that crust is the equivalent of perfectly carmelized. I bet you had trouble keeping folks away from it while it cooled.

Apparently the old timers used to use the clear “hooch” that forms at the top of the starter to clean brass as well as a few other things they thought of.

Wish I had smell-o-vision installed on my computer. Those are beautiful loaves. You are becoming quite the pro baker.

Another take on this theme.
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There is way too much good looking baking appearing on this thread. This self-isolation better end soon or the bakers among us may not be able to exit their doorways.

This is the recipe I used. It calls for kamut flour, but I only had spelt on hand and it turned out well.

https://www.billyparisi.com/kamut-flour-bread-recipe-with-biga/

If you use a preferment (sponge, biga poolish) which is typical of the no-knead recipes, the extra acid the 10-12 hours of preferment action adds to the dough supposedly helps it last. I have a...