What are you baking today?

[suziquzie]

I have a giant bunch of chives that want to be cut, I think I will roast some garlic and try garlic / chive NYT bread.
Laurie I used my crock pot insert.....

[LPBeier]

Suzi, I used a corning french white casserole, but I think it was to wide and long. My bread was spread out too much and therefore got a really tough crust and was flatter than I would have liked. But it tasted great!!! Garlic and chives sound great.

[LEFSElover]

Originally Posted by JoeV

I have two loaves of NYT in the oven; one plain and one with a medley of Italian seasonings, dried chives, dried chopped onions, dried chopped garlic and a bit of cayenne red pepper. OMG, does it ever smell great in my kitchen this morning.Joe

Joe, I have a question for you. Do you add more yeast to yours and more salt? I do, to me, with the extremely small amount of both in the recipe, it's not enough and I'm not Italian so I like my bread to have flavor, not like in Tuscany where you swear that they forgot the salt. I will try the flax seed and also the Italian version. Sound so good and have two containers of flax seeds so may as well use them up......................so I can buy more

[YT2095]

beef and onion pies here.

[JoeV]

Originally Posted by LPBeier

Joe, what do you bake your bread in? I think that was part of my problem yesterday.

I use a 3 qt enameled dutch oven and a 5 qt Corell baking dish with lid:



The Corell makes the loaf come out square-ish, but that's OK with me. Here's today's end product where you can see the difference:



I just ordered the La Cloche oblong baker from Breadtopia.com, and will be heading to World Market shortly to find a suitable basket to proof the bread in. I'll use parchment paper for a liner so I can drop the whole thing right into the cooker when it's ready.

Regarding the salt & yeast, I just use the 1-1/2t salt and 1/4t yeast for my recipes. Just because I'm adding flavorings and endhancements doesn't seem to require deviating from the recipe. As a matter of fact, I had my bread in the oven after a 9 hour rest on the countertop overnight. It had more than doubled in size so I figured it was ready. It appears to have come out OK, and I got the usual oven spring as well.

Joe

[Saphellae]

I've made this for a "Gross Food Party" Nick and I were invited to by the grade 5's he did an internship last fall.

[LEFSElover]

^^^ gad, that ^^^ looks disgusting. I'd say thanks for posting but it'd be a fib

Forgot to post what I'm doing today for tomorrows dessert.
Chocolate chip muffin bread pudding with hot caramel sauce over the top of it.

It's chocolate chip muffins from the freezer that I saved when they didn't get nearly enough eaten up for dinner one night, so I zippered them up. They'll get broken up, then doused in custard of cream and eggs, cinnamon and sugar and a bit of salt, then baked. The sauce is white sugar, water, brown sugar, butter, salt and cream, slowly sauce-pan'd

[Katie E]

Oh, Saphellae, that's just so perfectly gross. EXACTLY what a room full of 11-year-olds would love, especially the boys.

I just took a loaf of N.Y. Times bread out of the oven. I added a whole head of roasted garlic and several tablespoons of chopped fresh rosemary to the water before I mixed the dough.

I've added all sorts of things to my N.Y. Times dough and have never had to adjust the yeast.

[LEFSElover]

Originally Posted by Katie E

I've added all sorts of things to my N.Y. Times dough and have never had to adjust the yeast.

He didn't answer me yet and mine is rising too right now. Maybe I like mine higher or more yeasty flavored, who knows.

[LPBeier]

Originally Posted by JoeV

Regarding the salt & yeast, I just use the 1-1/2t salt and 1/4t yeast for my recipes. Just because I'm adding flavorings and endhancements doesn't seem to require deviating from the recipe. As a matter of fact, I had my bread in the oven after a 9 hour rest on the countertop overnight. It had more than doubled in size so I figured it was ready. It appears to have come out OK, and I got the usual oven spring as well.

Joe

Actually, Lefse, he did answer you, it was just a the bottom of a big answer to my question with pictures. I have cut his reply to you out above.