Delicious. I’ve got a lot to learn but even my ill shaped loaf was good.
I bake bread also, there I said it.
It’s baked, cooled, sliced, then frozen.
Retains freshness since its non-preservative bread.
A bread slicing guide is used with an electric knife.
Pop in toaster once it’s bread, twice it’s toast, had some this morning.
Never ventured into making my own bakers yeast.
It’s what they did years ago, lots of info online, found these quickly.
Odd, I was part way through this one until I realized the sound was off.
If Y’all keep teasing me with pics of all those luscious looking non-beer carbs I may have to get off my duff and build me some bread too. I really do need to make some Godzilla burger buns cuz grilling season is upon us.
I think my bread is improving (I put some raisins in this one). Next, I plan to try some pre-ferments.
I have a focaccia thats been rising in the fridge for the last 3 days. Today it gets baked with sun dried tomatoes and parm added to it
Yes!! I do an extended ferment on some of my pizza doughs. Adds a great depth of flavor as one part of the sum total.
I really like to give pizza dough at least 24 hours in the fridge. 48 is better. It adds flavor but also gives the dough a different texture than just doing a single rise and rolling it out. No wi want to make bread. :
Paul
When I make a Detroit or Granny style pizza, I use a 75% hydration and that will also give you a great texture!
Nice crumb and crust.
I just did a pate fermente style pre-ferment on these baguettes and pain de campagne. It was easy to double the pre ferment then do two different recipes.
Yeah, since I started doing it I hardly ever do anything else.
Just pulled these out of my oven. Combined with the Honey Cinnamon butter - amazing! It’s actually a copycat recipe from Texas Roadhouse.
Now we’re talkin! Those look great.
[emoji106] I am looking up a copy cat recipe for that!
There are many recipes out there to choose from. Let me know if you need me to send you the recipe I used.
Sure. I’ll take it. Thx!
Below is the recipe I used for the rolls. The rolls turned out very good and the aroma in the kitchen while baking was incredible! These rolls were best when warm. As they cooled, they became more dense. I think I’ll use only 3-1/2 cups of flour next time to make them a little lighter.
Below is the recipe I used for the Honey Cinnamon butter. It turned out very good and worked very well with the warm rolls. However, next time I make it I’ll try whipping it a bit more to try and aerate the mix. But very tasty indeed.
Enjoy!
Thx again!
Been meaning to post this recipe.
No fussing with yeast, it can be made quickly if a meal would be enhanced with it.
I always weigh the flour, not measure it. I’ve made it without parmigiana cheese
if none is on hand, and it’s still fine. Fresh chopped garlic/ garlic powder is used instead of garlic salt.