The Bread Thread
- Thread starter Boatboy24
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Back in the saddle this AM. 49F for the low this morning so the house was nice and cool when I fired up the oven at 0630.
Paid $6.49 yesterday for a 5lb sack of KA unbleached AP flour.........
Thanks Kroger for all you do to keep inflation at bay.
Thanks Kroger for all you do to keep inflation at bay.
Really nice spring on the 2nd loaf on the right.
GreenEnvy22
Senior Member
I made a few loaves of bread this summer, with a but of kick.
I fermented a whole bunch of hot sauce, so after that was done fermenting, I had this very spicy salty brine left over. I used that in place of water and salt in a basic bread recipe, and it turned out really nice.
The first few chews aren't spicy, then it slowly builds. Even though the hot sauce was super hot, with reapers, scorpions, and ghost peppers, the bread was quite pleasant.
I fermented a whole bunch of hot sauce, so after that was done fermenting, I had this very spicy salty brine left over. I used that in place of water and salt in a basic bread recipe, and it turned out really nice.
The first few chews aren't spicy, then it slowly builds. Even though the hot sauce was super hot, with reapers, scorpions, and ghost peppers, the bread was quite pleasant.
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34 degrees this morning so firing up the oven at 630AM was a good thing.
Back in the saddle again!
Back in the saddle again!
Kraffty
Member
We have friends coming in tomorrow for 4 days. Put together a loaf of Buttermilk, cinnamon, pecan and cranberry bread just for French Toast Friday morning. Also prepped a couple of loaves of herbed sourdough that are doing a slow rise and will bake in the morning to go with Spaghetti tomorrow night. Hope they come out as pretty as Mike's above. Have you taken any before and afters of your slicing patterns, they look awesome.
Looking good Mike!
We have a couple nice serrated bread knives and usually just cut off what we want as needed. Not always pretty but always amazingly good for sure!
We have a couple nice serrated bread knives and usually just cut off what we want as needed. Not always pretty but always amazingly good for sure!
Kraffty
Member
I was really talking about your lame work on the crust. Always looks professional and artisan
That one is actually easy. I use a razor and make a snake down the middle and then just make small slices to make a stalk on either side of the snake. Easy peezy!
Trying something new this AM. Tartine Olive Sourdough Bread!
www.theperfectloaf.com
Tartine Olive Sourdough Bread
This olive sourdough bread is savory, spicy, and richly flavored thanks to the two kinds of olives—Kalamta and Castelvetrano—added to the dough.
www.theperfectloaf.com
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Kraffty
Member
We need a Drooling "like" icon Mike... looks awesome. We're making a broccoli cheese cream soup and I tried making soft pretzels for the first time. Alton Brown recipe followed exactly and they came out great. Taste and texture of a perfect yeast dinner roll. Should be perfect with soup.
Nicely done. Picture perfect.
Did you stuff 'em? I've made them stuffed with cheese and brushed with rosemary in butter. Makes a really good take along snack!
Kraffty
Member
Will try that next time, thanks
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Cold weather is here, and bread season has returned. This rye is the first of many to be baked (and eaten) this winter.
Not the prettiest loaf ..... but it sure tasted good!
