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Author Topic: The Bread thread.  (Read 72236 times)

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KeithG

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Re: The Bread thread.
« Reply #195 on: February 27, 2021, 10:35:55 AM »
If you lightly moisten your hands and the counter dough won
« Last Edit: February 27, 2021, 10:41:12 AM by KeithG »
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jdmessner

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Re: The Bread thread.
« Reply #196 on: February 27, 2021, 10:38:14 AM »
I have been trying to avoid this thread for a while, since I've been trying to cut down on bread and carbs. However I did find a Lenten Fasting Bread that sounded good. I will end up making around 50 of these to give out during Lent. One batch makes 6 loafs that are 12 oz. It has whole wheat and bread flour, olive oil, maple syrup, oats, pecans, sugar, salt, and yeast.

I thought it was a little dense and dry, my wife thought it was great. Will increase the pecans and and cherries next time. I also plan to decrease the WW flour and increase the bread flour.

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02ebz06

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Re: The Bread thread.
« Reply #197 on: February 27, 2021, 11:07:00 AM »
Quote from: jdmessner on February 27, 2021, 10:38:14 AM
I have been trying to avoid this thread for a while, since I've been trying to cut down on bread and carbs. However I did find a Lenten Fasting Bread that sounded good. I will end up making around 50 of these to give out during Lent. One batch makes 6 loafs that are 12 oz. It has whole wheat and bread flour, olive oil, maple syrup, oats, pecans, sugar, salt, and yeast.

I thought it was a little dense and dry, my wife thought it was great. Will increase the pecans and and cherries next time. I also plan to decrease the WW flour and increase the bread flour.


They look pretty tasty!!!  :clap:

FYI - King Arthur has a Keto Flour.  Only 4 grams of carbs per serving.
Not cheap though...    About $13 for 16 oz.

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Bentley

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Re: The Bread thread.
« Reply #198 on: February 27, 2021, 02:27:07 PM »
Kristin's Keto bread.  I guess we will see in about 25 minutes.


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02ebz06

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Re: The Bread thread.
« Reply #199 on: February 27, 2021, 02:28:50 PM »
Quite the rise...
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Bentley

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Re: The Bread thread.
« Reply #200 on: February 27, 2021, 02:57:56 PM »
Bologna sandwich coming up!


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Bentley

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Re: The Bread thread.
« Reply #201 on: February 27, 2021, 04:16:16 PM »
1st bread I have ever tasted that has Zero flavor.  If I had gone months and months without bread, I am sure I would think it is wonderful.  I am to make another batch and see how it comes out as pizza dough.

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Bentley

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Re: The Bread thread.
« Reply #202 on: February 28, 2021, 01:50:32 PM »
Keto pizza dough.  Appx 410g rolled out to about a 14 inch disk.

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Bentley

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Re: The Bread thread.
« Reply #203 on: February 28, 2021, 01:54:57 PM »
I have never enjoyed trial & error.  According to the recipe, 410 degrees for 10 minutes, to hot or to long.  2nd photo is after I gave the cooked dough "the business"!




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Bentley

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Re: The Bread thread.
« Reply #204 on: February 28, 2021, 02:16:19 PM »
I say this in all seriousness...As I was finishing my slice, I thought, if you took some pizza sauce to a field with wild grasses and sprayed the grass with it and then started eating it...it would replicate what I am eating!  That bologna sandwich is light years from this 1st attempt!


« Last Edit: February 28, 2021, 02:18:12 PM by Bentley »
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Bar-B-Lew

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Re: The Bread thread.
« Reply #205 on: February 28, 2021, 02:17:44 PM »
That dough likes the the county fair food - elephant ears that would have a topping on top of it like strawberries in syrup.

I'm glad I didn't have a drink in my mouth when I read your post about the pizza grass.
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02ebz06

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Re: The Bread thread.
« Reply #206 on: February 28, 2021, 02:28:55 PM »
Looks like you could use a dough docker with that recipe.
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Bentley

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Re: The Bread thread.
« Reply #207 on: February 28, 2021, 02:46:51 PM »
It probably would not have hurt, but I think 5 minutes would have been better.  It should have been pulled as soon as it started to separate.
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Free Mr. Tony

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Re: The Bread thread.
« Reply #208 on: February 28, 2021, 05:56:13 PM »
For some unknown reason I was determined to bake on a stone versus dutch ovens in my gas oven. I was not thrilled with the results and baked in 2 dutch ovens today. These are at minimum 5x better looking than anything else I've made in the sourdough realm.

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Bentley

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Re: The Bread thread.
« Reply #209 on: February 28, 2021, 06:06:49 PM »
They do look good!
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