The Bread Topic (2016–)

[Anna N]

44 minutes ago, ElsieD said:

 

Thank you, yes, I read that.  I'm trying once more tonight to see what happens.  The first batch got thrown out.  John said it smelled like cheese.  Not in a good way.

Sorry I missed the part where you said you had found the topic. 

[Ann_T]

On 12/6/2020 at 3:54 AM, weinoo said:

And if I could get @Ann_T to teach me how to make baguettes, when @Franci is done teaching me how to make pizza bianca, I'd be golden!

I don't think you need any help.  That loaf looks wonderful.  I bet it made great toast.  

Baked a large boule in a DO tonight and

 

a smaller boule in the CSO on the bread setting

Bread was from the same batch of dough as the pizzas made tonight.   Dough was give a 24 hour cold fermentation. 

 

Edited to add - Sliced this morning. 

Edited December 8, 2020 by Ann_T (log)

[curls]

@Ann_T your bread always looks amazing, love the cutting boards too!

Sourdough bread, baked in Lodge cast iron. Next time, I'm going back to using the CSO - so much easier to use than dealing with heavy heated cast iron!

 

 

[Ann_T]

1 hour ago, curls said:

@Ann_T your bread always looks amazing, love the cutting boards too!

Sourdough bread, baked in Lodge cast iron. Next time, I'm going back to using the CSO - so much easier to use than dealing with heavy heated cast iron!

Thanks @curls.  I have to agree with you.  I very seldom bake in the DO. Just as easy to shape and bake directly on a stone in the CSO. Although I tend to bake

smaller loaves in the CSO.

 

 

[heidih]

I do bake my own no-knead and  in the past have done kneaded ones. I love what @David Lebovitz said today about why he prefers to walk to the bakery (of course he is in Paris). He quotes Apollonia Poilane   “Bread likes being baked together.” So who am I to break up a baguette party?

Is that the secret to the beautiful multiple loaves from @Ann_T ?  Put a smile on my face.

[Ann_T]

Started two 500g batches of dough on Tuesday. 80% hydration. Both went into the fridge for a cold fermentation.

One taken out yesterday afternoon for pizza.

Enough dough left to bake two small baguettes. Baked both together on a stone in the CSO.

Sliced this morning. 

[Ann_T]

 

Dough started yesterday morning and baked last night.  1000g batch at 72% with three grams of yeast. 

 

 

Sliced this morning. 

Edited December 27, 2020 by Ann_T (log)

[AAQuesada]

Pain de mie with pepper from reluctant traders and about 1/3rd Glenn flour from roan mills

[jimb0]

made some softball-sized dinner rolls for the so for supper tonight. these suckers are like pillows. eaten with butter and a pear reduction (and a broccoli stem soup). 

 

 

[heidih]

Liking the sound of pear reduction with the pillowy buns

[Okanagancook]

Those are things of beauty!  Well done.

[jimb0]

i ordered some local “cooking pears” from the local organic delivery service and hey were definitely too ugly to do much else with, haha. chopped up peel and all into the vitamix, a bit too much sugar, and cooked until soft a brown. i stirred in a knob of butter just to make it a little creamy. 

 

i was going to stir in some spices but the pear flavour was honestly too nice to dilute. 

[jimb0]

Just now, Okanagancook said:

Those are things of beauty!  Well done.

 

thanks friend. i would have liked them to be a little smoother, but the dough was a bit sticky.

[heidih]

2 minutes ago, jimb0 said:

i ordered some local “cooking pears” from the local organic delivery service and hey were definitely too ugly to do much else with, haha. chopped up peel and all into the vitamix, a bit too much sugar, and cooked until soft a brown. i stirred in a knob of butter just to make it a little creamy. 

 

i was going to stir in some spices but the pear flavour was honestly too nice to dilute. 

Nice. I had 2 ancient pear trees with pretty ugly fruit but baked with butter and a touch of sugar they were special. My neighbor persuaded me to add just a hint of cardamom.  Have not had such flavorful pears since.  Image of one of the old trees

[Kim Shook]

 

16 hours ago, heidih said:

Nice. I had 2 ancient pear trees with pretty ugly fruit but baked with butter and a touch of sugar they were special. My neighbor persuaded me to add just a hint of cardamom.  Have not had such flavorful pears since.  Image of one of the old trees

How I miss the pears from my grandparents farm.  They were tiny, hard, and had a truly astringent quality.  But they made the best pear preserves I've ever eaten in my life.  

[kayb]

16 hours ago, heidih said:

Nice. I had 2 ancient pear trees with pretty ugly fruit but baked with butter and a touch of sugar they were special. My neighbor persuaded me to add just a hint of cardamom.  Have not had such flavorful pears since.  Image of one of the old trees

 

Those look a lot like the "pineapple pears" that grew at my family home. Like @Kim Shook said, not much for eating out of hand (very hard and grainy), but made wonderful pear preserves. I never spiced them, either; just fruit and sugar, cooked and cooked and cooked and cooked....

 

I make them with Bartletts, now, but they're not the same.

[Kim Shook]

Here are the pears from my grandparents farm from a blog post back in 2010:

 

The preserves:

 

 

I wrote this without the pictures in the Food Traditions and Culture section in 2009. 

 

 

[jimb0]

i love how orange they became when cooked up. 

 

last night i made a loaf of bread for the so for toast this week. i’ve been using scissors to cut rando lines in loaves lately and kind of enjoy the way this, er, armadilloaf turned out. 

 

 

[heidih]

Just now, jimb0 said:

i love how orange they became when cooked up. 

 

last night i made a loaf of bread for the so for toast this week. i’ve been using scissors to cut rando lines in loaves lately and kind of enjoy the way this, er, armadilloaf turned out. 

 

Yes almost quince like.

Does your armadillo snip methode give you more enjoyable crusty bits?

[weinoo]

1 hour ago, Kim Shook said:

How I miss the pears from my grandparents farm.  They were tiny, hard, and had a truly astringent quality.  But they made the best pear preserves I've ever eaten in my life.  

Probably would make good perry as well.

Quote

Some of the pears considered to produce consistently excellent perry include the Barland, Brandy, Thorn, and Yellow Huffcap cultivars.[9] Compared to cider apples, perry pears have fewer volatile components and consequently fewer aromatics in the finished product.[11] Their tannin profile is very different from that of cider apples, with a predominance of astringent over bitter flavours

 

 

[kayb]

First try at gluten-free sandwich bread, per ATK's How Can It Be Gluten Free?  It was acceptable. I thought it was going to be leaden, but it baked up lighter than I expected.

 

 

I was a bit surprised by the almost whole-wheat appearance. Not sure if that's from the psyllium husk or from the oat flour. The bulk of the flour was King Arthur GF flour, a blend of white rice, brown rice, potato starch and tapioca flours.

 

Edited January 1, 2021 by kayb (log)

[jimb0]

likely the psyllium (and brown rice, come to think of it). i use it a lot because i don’t eat very many carbs at all, so most bread is off limits. it generally leaves food a bit speckled in appearance. can add a lovely stretch to things though. 

Edited January 1, 2021 by jimb0 (log)

[AAQuesada]

I need to work on my shaping & scoring, but i haven't made baguettes in a while. This was from 250 g flour T55 and 10% red fife flour (high protien whole wheat) 75% hydration. Very happy with the thin crunchy crust and flavor. 

[JoNorvelleWalker]

Been a while since I had baked...

 

 

[Kim Shook]

17 hours ago, AAQuesada said:

 

 

What is that on your bread?  Is it smoked salmon?