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PatrickT

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Everything posted by PatrickT

  1. OK @Dave R - here is a ChainBaker recipe you simply must try! Just made his Dutch Crunch (or Dutch Crust, as we called it when I was a lad) this morning and it is positively delicious! I made my rice flour batter for the topping using sesame oil (as he mentions in the video and in the recipe) and I highly recommend it. It really adds an incredible flavor to the loaf. Looks like I could have done a bit better job degassing the dough before shaping it, but I'm still pretty happy with the crumb. The crust is just outrageous - so flavorful and such an interesting texture. This honestly might become a regular bake in our household. 😍 This is also my inaugural pan loaf, so I'm delighted that I didn't mess it up! LOL
  2. Thank you very much @Ann_T! I really enjoyed baking that one. And YES, I actually preferred the toast... it was SO delicious! And, as always, your baguettes are perfection!
  3. Thank you again for all of your great comments @Dave R! So very helpful. With respect to the bread I'm trying to recreate from my (unlike yours) hazy memory, it was definitely a regular bread. Not sure if it was actually a sourdough or not, though. I have a non-sourdough recipe I'm going to try next and see if that comes closer to what I recall. Good thought, though! Yup - wondered about that. I do struggle a bit yet with shaping, but as you point out, it's getting better with practice. I'll keep working on that. Excellent! I'll give that a try next time - and might even add your 1.5-2% oil idea to soften the crumb just a bit for the pan loaf. Thank you! 😂 Pretty sure bakery would have me, which is probably all well and good! Thank you again for your insights - much appreciated.
  4. @Dave R That is quite a compliment! Thank you very much, Dave. Means the world coming from someone with your depth of experience. 🙂 Your suggestions are all amazing - thank you! After reading your comments about adding honey, I did a few Google searches about adding honey to bread dough (and sweeteners in general). Really fascinating... had no idea. I'm going to think about that a bit more. I'm actually trying to replicate a cranberry walnut bread we had with some friends at a restaurant that is long since closed. I vaguely remember the dough being a bit softer (would adding a bit of oil help that?) and a bit sweeter. I can't remember if it was actually a sourdough or not, so that would be something else I could experiment with. To that end, I wanted to try a non-sourdough recipe this weekend - and I've been really wanting to try baking a good rye loaf. I tried this Homemade Rye Bread recipe and was pleased with my results. The crumb is soft, tight and uniform, the crust is super crunchy, and the flavor is excellent. I used a dark rye for the rye flour and am definitely glad that I did. I clearly prefer a stronger rye flavor and this definitely hit the mark for me. Not quite sure why it bloomed in such an odd manner. If I wanted to make this in a traditional loaf pan, would this recipe allow that? If so, I might try that next time. As always, I really appreciate your feedback, Dave! Thank you so much.
  5. @liuzhou It certainly looks good! Your friend must be so grateful for the freedom to be able to venture out and get what she needs to do this. My heart has just been breaking for them. 😢
  6. @Dave R Haven't tried anything yet from ChainBaker (it's on the list!), but I would LOVE your thoughts on how to improve Maurizio's Walnut Cranberry Sourdough over at The Perfect Loaf. I made it last week and it turned out beautifully, but I really felt it was missing something. Maybe, like your wife, I was longing for more sweetness to it - perhaps a tablespoon of honey or agave? If you're game to give it a try, I'd really love your assessment.
  7. @Dave R Those pictures should be on the cover of a magazine! 😍 Well done, Dave. Love ChainBaker BTW. Just discovered him not long ago.
  8. But I'm quite confident they tasted divine! 😃
  9. @Ann_T Perfect - thank you, Ann! Will try making these tomorrow or Monday. Cheers!
  10. @Ann_T Thought I might try making a batch of buns with your baguette dough recipe this weekend. I would want to use them for burgers - but I've never made burger buns before. Based on your comments above, do you think if I divided a 500g flour batch into 8 pieces, that would work? And how do I form and bake them? As individual balls on a stone? Flattened and cut out like biscuits and baked in some sort of dish? Sorry if these are stupid questions. 😊 Thank you in advance!
  11. Reasonably priced - thanks for the link!
  12. Saw that review and also saw it recommended by Maurizio at The Perfect Loaf. Looks interesting!
  13. Agreed! 😃
  14. I'm not familiar with KAF. Could you post the name or link? I'd love to check it out. Thanks!
  15. Very helpful, as always @Ann_T - thank you!
  16. OH MY. 😍 What's the approximate gram weight of the dough for each of those?
  17. Thank you @Ann_T - great suggestion. And thanks for your kind words and for sharing the video. Great resource!
  18. @Ann_T I literally just watched that today in between my "stretches and folds" with your recipe! Thank you - it definitely helped. Here's how mine turned out today. Not too shabby for a first go. It was outrageously good - AND - I was able to share one of the baguettes with a neighbor, whose daughter had just come over for dinner. I asked them to please give me honest feedback about what they thought of it. They texted me a few minutes after picking it up and said "We all agree on how you can improve the bread. Make bigger loaves!" 😂 So thank you, Ann! 😊 And check out the last pic. imagine my surprise when I spotted that at one of our local Goodwill stores tonight - for $3.99! So glad you posted a picture of yours. I had never heard of Romertopf until then and recognized the name immediately when I saw it on the shelf. Going to have to christen it with a loaf of something. Any suggestions?
  19. @Dave R That puff on the griddle is insane! 😃 Really awesome.
  20. Very good - thank you!
  21. @Ann_T Very informative! Thank you so much for sharing - including the recipes for the bread/pizza dough. It all looks so delicious! Edit: And one quick question, if I may. Roughly how long do you allow the dough to proof after the final shaping? Thank you!
  22. Your baguettes always bowl me over @Ann_T! They are like little art works. 😊 As much as you say bread is hard to screw up, I'll say that I'd have to work pretty hard to come close to replicating these without screwing them up! LOL You should make a YouTube video showing how you make these - for the baguette newbies among us!
  23. Wow @Dave R - that is a real looker! 👀 I may have to plead with you for that recipe, once I get my wheat legs under me. 😂
  24. Where is the "Simply Outrageous!" emoji?! That Romertopf is a little piece of art! Love it. And thank you for your compliment on my loaf! 🙏
  25. Hopefully I'll be able to produce an actual loaf! LOL Your Pullman loaf was gorgeous!
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