My first attempt at Baguettes. I'll try a Po'boy sandwich later today

Look pretty good.   

+1 on that

Some good looking bread!

My first attempt at Baguettes. I'll try a Po'boy sandwich later today

Looking good. What type of poboy?

Last night it was sliced beef NY strip roast, lightly toasted with lettuce, tomato, pickle and mayo. The bread tasted very good but the crust was a little thick/crunchy, I may have over cooked them. Surprisingly, the only in ingredients were flour, water, yeast, salt and a little olive oil for brushing the top of the dough.

Rustic light rye

Looks like I need some equipment to make bread when I retire.

Looks like I need some equipment to make bread when I retire.

The only equipment I used for the rye was a bowl, my hand, and a cast iron Dutch oven. I'm guessing you already have most of those

Wow!  How spectacular would my corned beef & Russian dressing slaw be on that!

I am doing a double batch of the King Arthur flour White Bread recipe.  The double batch seemed to kneed much easier in the KA.  I also upped the yeast in it, as I like the heavy yeast recipe of FMT's Hoagie recipe.  Planning on a #13 for late lunch!

Rustic light rye

Good looking bread! 
I'll be making some Sourdough bread and Sourdough crackers tomorrow.

Looks like I need some equipment to make bread when I retire.

Just a mixer, a pizza stone (or steel), and the usual measuring and weighing equipment.

I probably don't want to be screwing around with our Kitchen Aid so I would look at what FMT bought.  I also need some of those things that form the rolls too for long hoagie rolls.  Do they make similar forms for hot dog/sausage/brat and hamburger rolls?

Hope it works!  Will try and go fast!

I think I have seen to many Prison Documentaries...

>I'll be making some Sourdough bread and Sourdough crackers tomorrow.

Nice. I just made sourdough crackers for the first time over the weekend while making that sourdough rye loaf. They're really easy and very tasty. 

Hope it works!  Will try and go fast!

Those blades are a little thicker that the double edge razor blades, let us know how it works.

I just ordered a new lame, supposed to get here today.
Looks a little nicer than the one I have.
https://www.amazon.com/gp/product/B079G7WC79/ref=ppx_od_dt_b_asin_title_s00?ie=UTF8&psc=1

It works well, I just think I may have over proofed it again.  i think I am going to start just mixing dough and proofing and baking.  I see no reason for a 2nd rise...I keep saying it, but never do it!