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Author Topic: The Bread thread.  (Read 60041 times)

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Bar-B-Lew

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Re: The Bread thread.
« Reply #75 on: January 25, 2021, 05:46:04 PM »
Quote from: 02ebz06 on January 25, 2021, 05:32:32 PM
Quote from: hughver on January 25, 2021, 05:13:58 PM
My first attempt at Baguettes. I'll try a Po'boy sandwich later today

Look pretty good.   :clap:

+1 on that
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Bentley

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Re: The Bread thread.
« Reply #76 on: January 25, 2021, 11:24:57 PM »
Some good looking bread!
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Free Mr. Tony

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Re: The Bread thread.
« Reply #77 on: January 26, 2021, 05:45:03 AM »
Quote from: hughver on January 25, 2021, 05:13:58 PM
My first attempt at Baguettes. I'll try a Po'boy sandwich later today

Looking good. What type of poboy?
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hughver

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Re: The Bread thread.
« Reply #78 on: January 26, 2021, 10:54:09 AM »
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.
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bregent

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Re: The Bread thread.
« Reply #79 on: January 26, 2021, 12:26:52 PM »
Rustic light rye

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Bar-B-Lew

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Re: The Bread thread.
« Reply #80 on: January 26, 2021, 12:52:29 PM »
Looks like I need some equipment to make bread when I retire.
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bregent

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Re: The Bread thread.
« Reply #81 on: January 26, 2021, 01:44:14 PM »
Quote from: Bar-B-Lew on January 26, 2021, 12:52:29 PM
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 :)
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Bentley

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Re: The Bread thread.
« Reply #82 on: January 26, 2021, 01:45:05 PM »
Wow!  How spectacular would my corned beef & Russian dressing slaw be on that!
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Bentley

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Re: The Bread thread.
« Reply #83 on: January 26, 2021, 01:47:51 PM »
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!
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02ebz06

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Re: The Bread thread.
« Reply #84 on: January 26, 2021, 02:23:41 PM »
Quote from: bregent on January 26, 2021, 12:26:52 PM
Rustic light rye

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


Quote from: Bar-B-Lew on January 26, 2021, 12:52:29 PM
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.
« Last Edit: January 26, 2021, 02:25:44 PM by 02ebz06 »
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Bar-B-Lew

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Re: The Bread thread.
« Reply #85 on: January 26, 2021, 02:43:43 PM »
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?
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Bentley

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Re: The Bread thread.
« Reply #86 on: January 26, 2021, 02:48:54 PM »
Hope it works!  Will try and go fast!

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



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bregent

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Re: The Bread thread.
« Reply #87 on: January 26, 2021, 02:57:02 PM »
>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. 
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02ebz06

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Re: The Bread thread.
« Reply #88 on: January 26, 2021, 03:27:13 PM »
Quote from: Bentley on January 26, 2021, 02:48:54 PM
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

« Last Edit: January 26, 2021, 04:17:31 PM by 02ebz06 »
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Bruce here - These are my cooking toys:
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Re: The Bread thread.
« Reply #89 on: January 26, 2021, 03:34:34 PM »
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!
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