The Bread Topic (2014 –2015)

rotuts · April 28, 2015

"" I had greased it adequately ""

what do you generally use for grease ?

Anna N · April 28, 2015

"" I had greased it adequately ""

what do you generally use for grease ?

Depends. If there is oil in the dough then I will use that oil to grease the pans. If the dough calls for butter as this one did, then I use butter. If there is no fat in the dough or if I think the dough will be particularly prone to sticking then I use Trader Joe's olive oil spray.

Anna N · April 28, 2015

Sometimes rolls make more sense then loaves for singletons. But I did not want a dozen so I chose a recipe and successfully halved it. It needed more than the usual attention while being kneaded in the Bosch i.e., more scraping down of the bowl and detaching dough from hook but otherwise it was a walk in the park.

JoNorvelleWalker · April 29, 2015

image.jpg
Sometimes rolls make more sense then loaves for singletons. But I did not want a dozen so I chose a recipe and successfully halved it. It needed more than the usual attention while being kneaded in the Bosch i.e., more scraping down of the bowl and detaching dough from hook but otherwise it was a walk in the park.

Anna, in this case, what is a Bosch?

Anna N · April 29, 2015

Anna, in this case, what is a Bosch?

It is a small mixer click. Mine was a gift and came with all the accessories. I love it. My KA collects dust in the closet.

JoNorvelleWalker · April 29, 2015

It is a small mixer click. Mine was a gift and came with all the accessories. I love it. My KA collects dust in the closet.

Interesting, thanks. I was not aware of this.

Ann_T · April 30, 2015

Anna, you have been making some great looking loaves and buns.

Boules%20April%2029th%2C%202015%201-XL.j

Yesterday's bread. Eight medium size boules from two batches of dough, each 750g.

Boules%20sliced%20April%2030th%2C%202015

Sliced this morning for breakfast.

Boules%20Toasted%20April%2030th%2C%20201

Toasted.

KingofBaguette · May 9, 2015

Tonights bake, for moms supper with the whole family.

**ElsieD** · May 9, 2015

Nice looking loaf you have there.

radtek · May 10, 2015

Olives!

KingofBaguette · May 10, 2015

You know it!!! This miche <--- is that the right name? was devoured in minutes!!!

radtek · May 10, 2015

Sourdough?

Local wild yeast!

KingofBaguette · May 10, 2015

You lost me.

radtek · May 10, 2015

Ah just a boule or round loaf?

I thought you referred to the country style of wild fermentation.

KingofBaguette · May 10, 2015

Oh, lol... Nope just did the exact same recipe as I been doing for my baguette, with added olives. My hands are getting tired thou. I need a mixer.

Edited May 10, 2015 by KingofBaguette (log)

radtek · May 10, 2015

lol I bought one for sausage but really excels when it comes to dough.

Anna N · May 10, 2015

It is very hard to become enthusiastic about gluten-free bread recipes when a loaf like this is singing.

radtek · May 11, 2015

On my second loaf from my new oven. So far so good. Potato bread and then a wheat loaf.

I'd made potato bread before but this was extra special this time. The dough was over-hydrated but what a happy accident: the toasted slices with a bit of cheese on top were like eating pierogies! Simply amazing. Two slices for breakfast would hold me to lunch.

**ElsieD** · May 11, 2015

Today I made some fruit buns based on paulpeggs easy focaccia dough outlined in post# 244 on Feb. 26. I increased the water a bit and added about 280 grams of raisins and dried cranberries. These are very, very good toasted with butter dripping into the nooks and crannies.

Ann_T · May 12, 2015

Elsie, Love the idea of adding cranberries. Did you bake in muffin tins?

~Ann

**paulpegg** · May 12, 2015

Today I made some fruit buns based on paulpeggs easy focaccia dough outlined in post# 244 on Feb. 26. I increased the water a bit and added about 280 grams of raisins and dried cranberries. These are very, very good toasted with butter dripping into the nooks and crannies.

Very cool idea. I think you could add just about anything to this dough. Some savory items like strips of proscuitto or small cubes of sausage or other cooked meats would work also. You could stick a small grape tomato in the middle for a flavor surprise.

Best regards,

Paul

**ElsieD** · May 12, 2015

Ann, the pans I use were these. I like them very much. They make hamburger size buns.

http://www.amazon.com/USA-Pans-Round-Panel-Wells/dp/B001QXW3Q4/ref=sr_1_1?ie=UTF8&qid=1431449647&sr=8-1&keywords=USA+hamburger+pan

Paul, I had not thought of savoury flavourings. As I am sitting here thinking about that, slivered sun dried tomatoes and cooked diced pancetta comes to mind.

KingofBaguette · May 14, 2015

I'm addicted to making these bread baguettes.... I'm selling them everyday... I have not gone to bed before midnight for the last two weeks.....

Well, here they are out of the oven... Didn't seal one perfectly.

Edited May 14, 2015 by KingofBaguette (log)

JoNorvelleWalker · May 14, 2015

I'm addicted to making these bread baguettes.... I'm selling them everyday... I have not gone to bed before midnight for the last two weeks.....

At what hour do you bake and sell if you stay up after midnight?

Even though I used ice water my current batch of dough was 84 deg F (29 deg C) after mixing. I aim for 75-76 deg F. Tonight's baguette is somewhat over proofed and not worth a picture. Waiting for it to cool so I can eat.

KingofBaguette · May 14, 2015

They cool down over night, and I deliver in the morning.

I don't weigh or take temps of anything... [emoji16][emoji16][emoji16]. I just do it and it comes out the same every time. I really have no clue about this over proof under proof stuff.

Edited May 14, 2015 by KingofBaguette (log)

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