OP
OP
msmofet
Chef Extraordinaire
- Joined
- Apr 5, 2009
- Messages
- 13,948
Thank you taxy
2020 Edition - What are you baking?
- Thread starter msmofet
- Start date
The friendliest place on the web for anyone that enjoys cooking.
If you have answers, please help by responding to the unanswered posts.
If you have answers, please help by responding to the unanswered posts.
Cooking Goddess
Chef Extraordinaire
Those baguettes are gorgeous, msm! Himself regrets that you live so far away.
OP
OP
msmofet
Chef Extraordinaire
- Joined
- Apr 5, 2009
- Messages
- 13,948
Thank you cg.
GimmeAnother1
Senior Cook
- Joined
- Oct 15, 2019
- Messages
- 329
Looking good. Any reason why you did not slit them? I believe that is a staple of them so they can rise better and release trapped heat /fumes. Or maybe you did them but I am not seeing it. I want to try with poppy and sesame or at least sesame when I work up enough nerve.
Last edited:
OP
OP
msmofet
Chef Extraordinaire
- Joined
- Apr 5, 2009
- Messages
- 13,948
I did but they sealed up.
pepperhead212
Executive Chef
The baguettes look great, msmofet! I see where the slits were - that's normal for them to just fill in, as it rises more.
GimmeAnother1
Senior Cook
- Joined
- Oct 15, 2019
- Messages
- 329
Trying my own bread today. Crossing fingers. On 2nd rise now. 
This is pan sobao
This is pan sobao
GotGarlic
Chef Extraordinaire
That looks interesting. Can't wait to see it finished.
Trying my own bread today. Crossing fingers. On 2nd rise now.
This is pan sobao
View attachment 40316
GotGarlic
Chef Extraordinaire
A few days ago, I made flatbread on the grill and finished it with olive oil and za'atar seasoning. I love this stuff [emoji813]
GimmeAnother1
Senior Cook
- Joined
- Oct 15, 2019
- Messages
- 329
GimmeAnother1
Senior Cook
- Joined
- Oct 15, 2019
- Messages
- 329
Ok they r done. Crust is good but not entirely satisfied with the bread itself. It looks and feels a little to wet and mushy to me. It’s not bagel consistency but heading in that direction if I had to compare the texture. Not sure where I went wrong on this one but will keep trying. It’s like 80% there. Just having it before, I know it can be better. Now I didn’t do a poolish but I did let it first rise overnight in fridge. I forgot to take it off baking sheet right away and onto cooking rack. Did this about 10min after it came out. Bottom not soggy though so I hope that didn’t contribute to final texture. If u look closely the back one split a little on the bottom. I did not fit the seam right enough. Lesson learned. For steam I warmed up oven to 400 for 45 min with baking stone and used cast iron skillet in there the whole time. After 45min I put 2 cups of ice in and let it steak for 5min before putting bread in to bake. Baked for 20min.
Last edited:
pepperhead212
Executive Chef
Looks great, GG! I like making flatbreads on the grill in the summer - I really don't like firing up gas burners inside then, but I have to have some. And I have a pizza stone with a cracked edge, that I keep for outside, to keep the oven off for that kind of stuff.
That looks wonderful.
Any tips for making flat bread on a grill? I have a recipe for some Saami flat bread that I want to try.
Andy M.
Certified Pretend Chef
Really nice looking breads, msmofet, GG and Gimme. Still need to get some yeast so I can try another loaf. It's on the shopping list.
Whiskadoodle
Executive Chef
SO baked a carrot cake for tomorrow. Cake is cooling. I don't see any cream cheese frosting, and hence no beaters to lick.
OP
OP
msmofet
Chef Extraordinaire
- Joined
- Apr 5, 2009
- Messages
- 13,948
Looks wonderful!!
I have one of those rolling pins. I love it and rarely use my full size French pin any more.
That's some very rectangular bread there Frank [emoji848][emoji38]
pepperhead212
Executive Chef
FrankZ That pain de mie sandwich bread is my absolute favorite for grilled cheese sandwiches! I'll have to dig one of my pans out. And the best recipe I made for the grilled cheese was one with potatoes in it, which gave the grilled bread an incredible flavor.
Similar threads
