The Bread Topic (2016–)

[Tropicalsenior]

This is my second attempt to make yeasted gingerbread. I used this recipe and modified it a bit. I increased the cinnamon and ginger to one teaspoon each and added one tablespoon each of finally minced stem ginger and Mandarin zest. I also added about 3/4 of a cup of rum soaked raisins.

It took a long time to proof but it did finally make up into a nice tall loaf.

It's not at all like a traditional gingerbread but it does have a good texture and a great flavor.

[blue_dolphin]

43 minutes ago, Tropicalsenior said:

This is my second attempt to make yeasted gingerbread. I used this recipe and modified it a bit. I increased the cinnamon and ginger to one teaspoon each and added one tablespoon each of finally minced stem ginger and Mandarin zest. I also added about 3/4 of a cup of rum soaked raisins.

It took a long time to proof but it did finally make up into a nice tall loaf.

It's not at all like a traditional gingerbread but it does have a good texture and a great flavor.

That’s a beautiful loaf, @Tropicalsenior!  I would love to try toasting a slice for breakfast!

[weinoo]

So, it turned out to be better than I thought from looking at this:

 

 

Once it cooled:

 

[Ann_T]

@Tropicalsenior, I agree with @blue_dolphin.  That is a beautiful loaf.   I love the idea of the ginger.

 

It has been over two weeks since I baked bread.

Fed my "scrapings" in the jar yesterday morning and made a batch of sourdough last night.

Left on the counter overnight and baked this morning.

 

I got to use my new cast iron bread baker.

I had wanted one of these for a while, ever since I saw the Challenger a few years ago.

BUT wasn't prepared to pay the price for the Challenger.. By the time the duty and the exchange was factored in, the Challenger price was over $700 Canadian.

I found one that is almost identical to the Challenger, just slightly larger from Crucible Cookware Company and the price was $137.00 including free shipping. I also liked the fact that the Crucible had 6 handles rather than 4. I ordered directly from the company.

 

 

Baked a large batard in the Crucible and a boule in the Netherton Spun Iron Cloche.

 

[Tropicalsenior]

@Ann_T your bread always looks gorgeous but these are really over the top!

I would love to be able to get the same sourdough results that you do but because of my oven limitations I just can't get the heat that it needs. I do all my baking in a small countertop oven that only gets up to about 425° . I do have a full size range and oven but I seldom use it because of the heat factor and because I'm so old I've gotten too lazy to clear out everything that I had stored in it every time I want to bake. My little oven gets hot enough to do the basics so I have to live with that.

Your new bread baker looks wonderful. How hot does your oven need to be for that?

I hadn't finished my first loaf of yeasted gingerbread when I made the second one but the first one didn't go to waste. I Made bread pudding in the instant pot with what was left.

It isn't terribly photogenic but it sure smells good. I'll serve it with my favorite caramel sauce, Caramel Silk in a Jar. I make this in the microwave. It is so easy and so good.

Edited February 4 by Tropicalsenior (log)

[ElsieD]

Does anyone have a tried and true recipe for pinsa?

[weinoo]

This is from Katie Parla's current book, ROME: (eG-friendly Amazon.com link)

 

 

 

 

[OlyveOyl]

Bialy babka , recipe from Smitten Kitchen.  If you like an abundance of caramelized onions, this bread will please you.  A soft, fine textured crumb with a thin crisp crust, quite delicious but messy to eat.  Impossible to toast vertically but I think will make delicious toast as long as the bread is horizontal.

 

Bialys, so good, a recipe from “Inside the Jewish Bakery”, Stanley Ginsberg and Nathan Berg..  Having made 4-5 different bialy recipes, this one is very pleasing with a 54% hydration level and two long rises .

Both the bialy and Babka are sprinkled with nigella seeds.

[paul o' vendange]

Paderborner, an "Alltagsbrot" or everyday bread for families across Germany.  Paderborner is usually in the class of mixed rye-wheat or Roggenmischbrote, but our son wanted a 100% rye bread so I did it with home-milled whole rye flour and fine-grade cracked rye berries (Feinschrot), partially sifted rye flour ("Type 1150," with 1.15% remnant ash after incineration.  Normally it would be wheat "Type 1050," 1.05% remnant ash), a very small amount of dry yeast, starter ("Anstellgut"), some fermented red rye malt ("Solod," used a lot in Eastern European and Baltic bread baking - a close German cousin is Farbemalz, roasted rye malt flour, though it isn't fermented like Solod), salt.  Very moist ("Saftig" - "juicy"), and delicious.