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Author Topic: The Bread thread.  (Read 71753 times)

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Bar-B-Lew

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Re: The Bread thread.
« Reply #495 on: December 18, 2021, 06:11:20 PM »
I can't wait to retire to experiment like many of you.  Hats off to you for being adventurous and showing your learnings.
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Re: The Bread thread.
« Reply #496 on: December 18, 2021, 07:10:02 PM »
Tried a new sourdough baguette today.  They look a little dark in the picture, but are perfect in my opinion. The scent of the finished bread is amazing. These were really good!


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Bar-B-Lew

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Re: The Bread thread.
« Reply #497 on: December 18, 2021, 08:19:40 PM »
Oh my!  Nice work
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Bentley

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Re: The Bread thread.
« Reply #498 on: December 19, 2021, 10:37:12 AM »
They look like they would go well with some double cream Brie!
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02ebz06

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Re: The Bread thread.
« Reply #499 on: December 19, 2021, 10:45:12 AM »
Look terrific! I like the color as well.
You can always turn them into sandwiches (Hoagie, Grinder, Sub, etc.)
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02ebz06

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Re: The Bread thread.
« Reply #500 on: December 19, 2021, 10:47:20 AM »
Made two loaves of my tried and true rye bread recipe (KA Seeded Rye Sandwich Bread) last night.
Much better results than the other recipe. Nice an soft, and rose nicely over top of pan.
Making 2 more loaves today.
I see Ham and Swiss Cheese on Rye in my near future.
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Bruce here - These are my cooking toys:
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Re: The Bread thread.
« Reply #501 on: December 22, 2021, 12:45:41 PM »
I thought I would try my hand at Bagels.  This was the 1st recipe that came up under the KA site.  Seemed pretty simple and says it will make 8 large bagels. They are about 105g each.  I was not able to complete them yesterday and stored the dough in fridge overnight.  They are now undergoing a 30 minute proof while the water gets ready.  I do not have any non-diastatic malt powder or barley malt syrup, so I am using their alternative of white and brown sugar.  I am to..."Use your index finger to poke a hole through the center of each ball, then twirl the dough on your finger to stretch the hole until it's about 1 1/2" to 2" in diameter..."  Can just imagine how that is going to turn out!  Then boil, bake and eat!



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Bentley

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Re: The Bread thread.
« Reply #502 on: December 22, 2021, 01:08:47 PM »

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Bentley

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Re: The Bread thread.
« Reply #503 on: December 22, 2021, 01:41:18 PM »
Probably a little crisp on the exterior for a bagel. Good chewiness, and nice interior texture.  The overall form is rough, but that could all be worked on! B- for a 1st attempt!



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Bar-B-Lew

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Re: The Bread thread.
« Reply #504 on: December 22, 2021, 01:50:10 PM »
The two on the left have pretty good form.
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Re: The Bread thread.
« Reply #505 on: December 22, 2021, 06:51:35 PM »
I use honey in the water. I've seen both ways done for the holes, but I've always subscribed to the log roll method. Make a small log, then wrap the log around your first 3 fingers. Use your thumb and pinky to roll the log into a bagel shape.
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02ebz06

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Re: The Bread thread.
« Reply #506 on: January 01, 2022, 06:42:23 PM »
Host for poker will be serving Italian next Saturday, and asked us to make some bread sticks.
Brushed with butter, then sprinkled Parmesan Cheese on top.
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Bar-B-Lew

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Re: The Bread thread.
« Reply #507 on: January 01, 2022, 06:54:55 PM »
Look great.  Why are the ones on the left darker in color?
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02ebz06

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Re: The Bread thread.
« Reply #508 on: January 01, 2022, 07:06:38 PM »
Lousy oven and oven operator.
Turned/swapped trays at 5 minutes.
At 10 minutes they were still all white.
Set timer for three minutes (I thought), but had an extra zero in it (30:00).
I was wondering why the alarm hadn't gone off, went to check. and that is what they looked like.
I need to discipline myself to stay right there and turn/swap trays every 3-4 minutes.
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Bruce here - These are my cooking toys:
Lone Star Grillz 20x42 Pellet Grill (on order),   CampChef XXL Vertical Pellet Smoker,   Grilla Grills Primate (on order),   Pizza Party Emozione pizza oven

Bar-B-Lew

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Re: The Bread thread.
« Reply #509 on: January 01, 2022, 07:15:24 PM »
Just tell people they are pretzel roll bread sticks (the darker ones)
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