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Author Topic: The Bread thread.  (Read 72191 times)

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02ebz06

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Re: The Bread thread.
« Reply #660 on: February 23, 2023, 04:47:14 PM »
More rye bread for Pastrami sandwiches on Saturday.
Hope these will have a good structure to support making a sandwich with them.

If not, I have store bought for a backup.

Rye and Pumpernickel are different animals. Harder to work with.


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Bentley

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Re: The Bread thread.
« Reply #661 on: February 23, 2023, 04:47:45 PM »
They look perfect!
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02ebz06

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Re: The Bread thread.
« Reply #662 on: February 23, 2023, 05:13:23 PM »
I need to make them a little smaller so they don't run into each other on the baking sheet.
They always taste great, but getting them to not want to crumble when you pick a slice up has been the problem.
Don't know if it has been the fact that they were done in a pan, but the get a horizontal crevasse near the top.
So hopefully by trying these as a Boule, they will not have that problem.
Will find out Saturday.
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Bentley

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Re: The Bread thread.
« Reply #663 on: March 18, 2023, 06:51:29 PM »
This is kind of a no brainer the day after St Patrick's Day, right?  Caraway seed light Rye.  Would have like it a bit bigger, but it has good flavor.  CB with Swiss tonight, and the original Langer's #19 tomorrow!


« Last Edit: March 18, 2023, 06:56:33 PM by Bentley »
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02ebz06

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Re: The Bread thread.
« Reply #664 on: March 18, 2023, 06:56:22 PM »
Came out nice!  I like it.
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BigDave83

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Re: The Bread thread.
« Reply #665 on: March 18, 2023, 08:01:31 PM »
Nice looking bread.
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yorkdude

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Re: The Bread thread.
« Reply #666 on: March 19, 2023, 05:41:05 AM »
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Bar-B-Lew

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Re: The Bread thread.
« Reply #667 on: March 19, 2023, 11:45:00 AM »
I am not a fan of that style of bread, but it does look great!
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Bentley

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Re: The Bread thread.
« Reply #668 on: March 23, 2023, 07:56:00 PM »
Swedish Limpa Rye bread.  1st rise was good, kind of over proofed it, but got lucky in the oven.  As much as it deflated when I turned it out on to the peel, I thought it was gonna be 3 inches high





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02ebz06

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Re: The Bread thread.
« Reply #669 on: March 24, 2023, 09:48:08 AM »
The end result is what counts.
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02ebz06

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Re: The Bread thread.
« Reply #670 on: March 24, 2023, 02:02:49 PM »
Just out of the oven for pulled pork sammies tomorrow night.
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Re: The Bread thread.
« Reply #671 on: April 28, 2023, 07:01:06 PM »
I have an AA Friend who comes from an area of Minnesota, a small Swedish American dairy community north of Minneapolis.  The women in the Lutheran Church put together a cook book, I guess about 55 years ago.  I made Myrtle's Rye bread recipe, anything with lard gets my attention.  Lemme tell you what, Myrtle knows how to make some Molasses Rye Bread!




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02ebz06

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Re: The Bread thread.
« Reply #672 on: April 29, 2023, 09:12:25 AM »
That looks really good.  I'll bet it is very sweet with 2/3 cup of sugar.
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02ebz06

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Re: The Bread thread.
« Reply #673 on: May 03, 2023, 04:53:22 PM »
Well decided to get back into making some sourdough bread and some sourdough crackers with cheddar cheese.
Took a packet (10g) of yeast out of freezer that I had dried and ground to powder.
It had been in there for 10 years. Haha

After 3 days, bubbles lookin' good. Can't keep a good yeast down.

Stay tuned...
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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 #674 on: May 13, 2023, 02:31:08 PM »
Yeast was thriving and after 7 days felt it was strong enough to start baking.
Made some Sourdough Cheddar crackers today,
Planning on Sourdough Cheddar Green Chili bread Tuesday.
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Bruce here - These are my cooking toys:
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