The Bread Topic (2016–)

[PatrickT]

Really gorgeous baguettes, as always @Ann_T

 

Regarding lames, Tom Cucuzza made a great video a while back showing how to make one for less than $3 USD. I made one of them for myself and have never looked back - works perfectly for me. Easy to make, easy to clean and easy to change blades whenever they dull!

[Ann_T]

56 minutes ago, PatrickT said:

Regarding lames, Tom Cucuzza made a great video a while back showing how to make one for less than $3 USD. I made one of them for myself and have never looked back - works perfectly for me. Easy to make, easy to clean and easy to change blades whenever they dull!

 I actually have one very similar.  From Wire Monkey. Basically the same as yours except it cost a lot more than $3.00.     Had great reviews

but I didn't really like it any better than the others that I have.     I found it was just as easy to use the double sided razor blade between my fingers.  

 

This set of knives, all of which have a very razor sharp blade cost $14.95 for the five so just $3.00 each.

Hopefully they will hold their edge.  Should last me a long time. 

[Ann_T]

Today's bake.

Sourdough batch started with a levain.

Eight baguettes.

[PatrickT]

42 minutes ago, Ann_T said:

Eight baguettes.

 

Those look simply splendid!

[PatrickT]

This morning’s bake. Steel cut oat porridge sourdough with maple syrup. It has a thin, crispy crust, tender crumb, and a nutty flavor with just a hint of sweetness. Would definitely make this again. 
 

 

[MaryIsobel]

5 hours ago, PatrickT said:

This morning’s bake. Steel cut oat porridge sourdough with maple syrup. It has a thin, crispy crust, tender crumb, and a nutty flavor with just a hint of sweetness. Would definitely make this again. 
 

 

Oh my gosh - I can taste that, and it's delicious! Huge fan of oat bread.

 

[PatrickT]

36 minutes ago, MaryIsobel said:

Oh my gosh - I can taste that, and it's delicious! Huge fan of oat bread.

Thank you @MaryIsobel! Totally agree with you - I’m a huge fan of these oat porridge recipes. This one is a mash-up of two I found online. Very pleased with the result. 😃

[MaryIsobel]

3 minutes ago, PatrickT said:

Thank you @MaryIsobel! Totally agree with you - I’m a huge fan of these oat porridge recipes. This one is a mash-up of two I found online. Very pleased with the result. 😃

And yours looks nice and light. Oatmeal bread is sometimes stodgy, but I love it all the same. I have a simple recipe that I can whip up quickly - makes 3 loaves and great toast:

https://www.farmgirlfare.com/2006/11/oatmeal-toasting-bread-baking.html

 

[PatrickT]

17 minutes ago, MaryIsobel said:

And yours looks nice and light. Oatmeal bread is sometimes stodgy, but I love it all the same. I have a simple recipe that I can whip up quickly - makes 3 loaves and great toast:

https://www.farmgirlfare.com/2006/11/oatmeal-toasting-bread-baking.html

 

 

Great recipe - I'll have to give that one a whirl, too. Thanks for sharing. 😃

 

I basically used this recipe as the base for mine and added 9% maple syrup to it, which was inspired by this recipe. I had a bag of Hayden Mills Heritage Blend Flour, which I used for mine. Really delicious!

[Ann_T]

Baked two batards Friday night.  Dough had been in the fridge for a couple of days.

Sliced this morning for toast. 

[Tropicalsenior]

Just my regular Sunday bread bake. Buns stuffed with a pork sausage and cabbage filling with a rich gravy, flavored with Herbs de Provence. Not a terribly imaginative filling but I went with what I had on hand. It was pretty darn good.

 

The bread was just my usual Light Brioche Bread.

Edited May 21, 2023 by Tropicalsenior (log)

[PatrickT]

If this is your “regular Sunday bread bake,”you need to start sending out some invites! 🤣 AWESOME! 😍 Cheers - and thanks for the inspiration. 

[PatrickT]

Yesterday's bake - Lemon and Herb Sourdough from Maurizio Leo's The Perfect Loaf cookbook. This recipe calls for Herbes de Provence and lemon zest and is made with a bread and rye flour levain. I added 10% honey to the dough and am very pleased with the result. It's definitely one of the most unusual breads I've ever eaten. The herbs are incredibly fragrant and flavorful - almost "woodsy." I grated my lemon zest coarsely and increased the amount to 2% of the total flour weight - perfect for me (but then, I love lemon). The honey added a nice compliment to the brightness of the lemon and the tang of the sourdough. This one is going on my regular baking rotation for sure.

 

 

[Maison Rustique]

10 minutes ago, PatrickT said:

Yesterday's bake - Lemon and Herb Sourdough from Maurizio Leo's The Perfect Loaf cookbook. This recipe calls for Herbes de Provence and lemon zest and is made with a bread and rye flour levain. I added 10% honey to the dough and am very pleased with the result. It's definitely one of the most unusual breads I've ever eaten. The herbs are incredibly fragrant and flavorful - almost "woodsy." I grated my lemon zest coarsely and increased the amount to 2% of the total flour weight - perfect for me (but then, I love lemon). The honey added a nice compliment to the brightness of the lemon and the tang of the sourdough. This one is going on my regular baking rotation for sure.

 

 

Oh, my! That looks and sounds wonderful. I might have to buy that book just for this recipe! 

[PatrickT]

15 minutes ago, Maison Rustique said:

Oh, my! That looks and sounds wonderful. I might have to buy that book just for this recipe! 

Thank you - and you would not regret it! He’s included not only an amazing collection of recipes, but a wealth of sourdough knowledge and techniques, as well - all gorgeously illustrated. Highly recommend. If you find that you like the cookbook, become a member of his website, as well. He has a very active Discord channel that’s open to anyone who becomes a member. People share their bakes there, ask questions of Maurizio and each other, and there is a special section just for sharing cookbook questions. He sends out a weekly email as well, with more recipes and tips. Really awesome - and he is just the nicest guy you would ever want to meet. 😃 His website is here. Let me know if you have any questions about it.

 

https://www.theperfectloaf.com

Edited May 23, 2023 by PatrickT (log)

[Ann_T]

@PatrickT, You must be happy with the crumb you are getting.  Beautiful loaf and interesting flavours. 

Started a sourdough biga late yesterday afternoon. Left out on the counter overnight.

Made the dough this morning and baked today. Two batards and two pizzas.

Happy with the crumb on the pizza crust, especially for a same day pizza.  

[PatrickT]

9 hours ago, Ann_T said:

You must be happy with the crumb you are getting.  Beautiful loaf and interesting flavours. 

 

Thank you @Ann_T. I am very happy with the crumb on that loaf and I have no idea how I did it. 😂 Your crumb on that pizza crust is exactly what I would hope to see if I went out to an Italian restaurant. Lovely!

[Ann_T]

Baked a loaf of Jim Lahey's Pane al Latte (Milk Bread) yesterday. His recipe is a no knead recipe, but I did a number of stretch and folds with autolyze in between.

Very soft bread, perfect for sandwiches. 

I think we will have hot chicken sandwiches on this bread for dinner. 

[Anna N]

17 minutes ago, Ann_T said:

I think we will have hot chicken sandwiches on this bread for dinner. 

I am green with envy. That looks like amazing bread but then all your breads look amazing. 
 

 

[ElsieD]

On 5/25/2023 at 10:37 AM, Ann_T said:

Baked a loaf of Jim Lahey's Pane al Latte (Milk Bread) yesterday. His recipe is a no knead recipe, but I did a number of stretch and folds with autolyze in between.

Very soft bread, perfect for sandwiches. 

I think we will have hot chicken sandwiches on this bread for dinner. 

 

Do you have a link to that recipe or did you use his book?

[PatrickT]

27 minutes ago, ElsieD said:

 

Do you have a link to that recipe or did you use his book?

 

Perhaps @Ann_T can confirm that it's the same, but I found one here on the web you could use.

Edited May 26, 2023 by PatrickT (log)

[ElsieD]

5 hours ago, PatrickT said:

 

Perhaps @Ann_T can confirm that it's the same, but I found one here on the web you could use.

 

Thank you!  How important is the wheat bran, given I don't have any and don't want to buy a package of it only to use 1 Tablespooon?

 

Edited to add:  never mind, I picked some up today.  BTW, did you bake yours in a Pullman pan?

Edited May 27, 2023 by ElsieD (log)

[Ann_T]

@ElsieD, @PatrickT, yes that is the same recipe.

 

Elise, I just added a tablespoon of some whole wheat that I had on hand. Not sure the wheat bran or otherwise is necessary. 

 

And no, I just used a regular bread pan.  The Pullman pan I have is more like a cocktail bread size pan.    

[Ann_T]

Baked eight baguettes this morning.

Dough started last night and left out on the counter from 9:00 PM until 4:00 Am this morning for a seven hour fermentation.

Sliced one while still slight warm for Moe's breakfast.

 

Edited May 27, 2023 by Ann_T (log)

[ElsieD]

Today I made Jim Lahey's Milk Bread per the recipe that @PatrickTlinked to.  I'm not sure why it has a bit of a yellow tint (in real life it isn't quite this yellow)  but I can say it's delicious.   I plan to scale the recipe up to fit my 13" Pullman pan as i'll be making it again.

Edited May 29, 2023 by ElsieD
Clarification on colour (log)