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Author Topic: The Bread thread.  (Read 71810 times)

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urnmor

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Re: The Bread thread.
« Reply #645 on: November 24, 2022, 06:38:28 PM »
Quote from: Bentley on November 24, 2022, 06:07:19 PM
They are great looking dinner rolls!
I definitely agree
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02ebz06

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Re: The Bread thread.
« Reply #646 on: November 24, 2022, 06:41:22 PM »
Very nice, they look great.
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02ebz06

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Re: The Bread thread.
« Reply #647 on: December 26, 2022, 03:52:02 PM »
Made a couple loaves of English Muffin Bread today.  Buns for Brats and Burgers tomorrow.

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BigDave83

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Re: The Bread thread.
« Reply #648 on: December 26, 2022, 06:51:58 PM »
English muffin bread sounds good. I love english muffins toasted with butter tomato and salt and pepper.
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02ebz06

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Re: The Bread thread.
« Reply #649 on: January 19, 2023, 03:01:44 PM »
Trial run of Cuban rolls for making Cuban Sandwiches a week from Saturday.
Came out great, so will be good to repeat then.
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Bar-B-Lew

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Re: The Bread thread.
« Reply #650 on: January 19, 2023, 03:09:43 PM »
I can't wait to see pictures of your final Cuban sandwich on the homemade rolls.
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02ebz06

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Re: The Bread thread.
« Reply #651 on: January 19, 2023, 04:51:40 PM »
Quote from: Bar-B-Lew on January 19, 2023, 03:09:43 PM
I can't wait to see pictures of your final Cuban sandwich on the homemade rolls.

If I remember.  :(   There will be guests over (poker night) so will be busy.
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urnmor

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Re: The Bread thread.
« Reply #652 on: January 22, 2023, 08:43:55 AM »
They look great
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02ebz06

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Re: The Bread thread.
« Reply #653 on: January 25, 2023, 07:06:14 PM »
Getting back into the bread making mode.
Made some Portuguese Rolls today.  These are pretty tasty.
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02ebz06

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Re: The Bread thread.
« Reply #654 on: February 15, 2023, 11:22:35 AM »
Made a couple loaves of Rye Bread yesterday.
Trial run to get a loaf that will be used for Pastrami sandwiches next week.
I added Vital Wheat Gluten to the recipe and it really made a difference.
Gave it some structure, so it will hold together for sandwiches.

Used a 4-1/2 x 8-1/2 pan. was a little small so will use the 5-1/2 x 9-1/2 pans next week.

Also cooked a little longer than I should have, so top is a little too brown.
Recipe called for IT of 195F, but it stalled at 192.7.
I should have pulled them out then, buy let them go another 5 minutes.
Never did get to 195 when I pulled it.

Taste great, that is important.
Going to make another couple loaves of Rye bread tomorrow and a loaf of Vollkornbrot (Pumpernickel)

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BigDave83

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Re: The Bread thread.
« Reply #655 on: February 15, 2023, 01:19:37 PM »
I love pumpernickel and rye bread also. Rye is my toast of choice when we go out for breakfast anywhere, a good omelet and some rye toast. Now if I could get them to actually toast the toast.

Can't wait to see your pics and maybe process for the PN bread, I have never tried to make it.
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02ebz06

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Re: The Bread thread.
« Reply #656 on: February 15, 2023, 01:59:09 PM »
Yup, Rye is my toast of choice as well.  Unfortunately, many places only have white and wheat bread.

It is a 2 day process.
Starter and Soaker portions are done today, tomorrow make the bread.
You need a few special items for it:  Pumpernickel flour (obviously), Rye Chops, Sunflower seeds, and a 13" Pullman pan.

Will be first time making it, but King Arthur has some pretty good recipes, so confident it will be good (unless I screw up).

Here is the recipe/process   -->   https://www.kingarthurbaking.com/recipes/vollkornbrot-recipe
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Bruce here - These are my cooking toys:
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02ebz06

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Re: The Bread thread.
« Reply #657 on: February 16, 2023, 03:49:46 PM »
Here is the finished Vollkornbrot.
Now onto making the Jewish Rye bread.
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Bruce here - These are my cooking toys:
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yorkdude

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Re: The Bread thread.
« Reply #658 on: February 16, 2023, 05:43:22 PM »
You folks inspire me but bread wise, the only thing we can cook are bricks.
Absolutely fails!
On a different note, rye or pumpernickel as toast, heck yeah!
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02ebz06

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Re: The Bread thread.
« Reply #659 on: February 17, 2023, 11:46:45 AM »
The rye bread I made yesterday with a different recipe than the first.
Came out good.

Called for scoring the top. but I think it would look better without doing it.
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Bruce here - These are my cooking toys:
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