2022 Edition - What are you baking?

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pepperhead212

Executive Chef
Joined
Nov 21, 2018
Messages
3,608
Location
Woodbury, NJ
@dragnlaw I don't make that much bread! It took me almost a week to eat that last loaf; I put it in the fridge after 3 or 4 days, if I haven't used it yet - dries the bread out some, but esp. in the summer, it's necessary, to prevent mold on homemade bread. But it toasts well, when drying out.

Most of it goes right into me, though some friends help me eat it, as well! I often slice a lot of them to use in place of Indian flatbreads, when I don't feel like making roti, and the like, and I've used some of the spices from those to put in yeast loaves, which actually take less work time, unless only making a few flatbreads.
 

pepperhead212

Executive Chef
Joined
Nov 21, 2018
Messages
3,608
Location
Woodbury, NJ
I baked an unusual loaf of bread late last night - a Rosemary Potato Whole Grain Bread. I based this on a recipe that was just WW flour, plus the mashed potato, but a couple of days ago I made a sort of a biga, with some oat and sorghum flours, plus some buttermilk (which I used for the later liquid in the bread) and a small amount of yeast, which eventually rose very well, and smelled very good fermented. It smelled like I used beer in the bread, when I took the pan out of the oven! It has 2 tb of chopped rosemary - more than any rosemary bread I have made before, though I don't know how it will taste yet.
The dough wasn't quite elastic enough just after the KA kneading, for 8 minutes, but after the 3 turns it got very elastic - I knew that 1/4 c gluten would make up for the 1 1/2 c of the two non-gluten flours.
A biga, for a large loaf of bread, started with some oat and sorghum flours. by pepperhead212, on Flickr

Rosemary whole grain bread, finished with the kneading. by pepperhead212, on Flickr

Rosemary whole grain bread, after 3rd turning, ready to do the final rise. by pepperhead212, on Flickr

After about 95 minutes rise, ready to punch down. by pepperhead212, on Flickr

Ready to go into the oven. by pepperhead212, on Flickr

Rosemary whole grain bread, just out of the oven. by pepperhead212, on Flickr

Bread out of the pan, cooling. by pepperhead212, on Flickr
 

pepperhead212

Executive Chef
Joined
Nov 21, 2018
Messages
3,608
Location
Woodbury, NJ
Baked another loaf of WW rye bread last night, with an overnight biga. As usual, a tb of caraway seeds, plus 1/4 tsp nigella, and a large pinch (probably about 1/8 tsp) of ajwain - a seed I usually forget about, that I didn't like as much as caraway on its own (tried it once kneaded into a single bread stick), but it's good combined with the others.
Another WW rye bread, made with an overnight biga. by pepperhead212, on Flickr
 

GotGarlic

Chef Extraordinaire
Joined
May 9, 2007
Messages
26,937
Location
Southeastern Virginia
Scrolling back through here, I realized I had forgotten to post this wonderful pumpkin bread I made last month. I absolutely love this recipe. It uses the entire can of pumpkin puree and requires only one bowl for mixing, although I did combine the spices with with the baking powder and soda in a ramekin. The crackly top is so beautiful 😍
20221010_093154~2.jpg20221010_161005.jpg
 

msmofet

Chef Extraordinaire
Joined
Apr 5, 2009
Messages
13,062
Scrolling back through here, I realized I had forgotten to post this wonderful pumpkin bread I made last month. I absolutely love this recipe. It uses the entire can of pumpkin puree and requires only one bowl for mixing, although I did combine the spices with with the baking powder and soda in a ramekin. The crackly top is so beautiful 😍
View attachment 62363View attachment 62364
That looks amazing GG. If you posted the recipe, I missed it. Can you post a link to the recipe.
 

Thatgrimguy

Assistant Cook
Joined
Nov 10, 2022
Messages
3
Location
MS, USA
A couple garlic cheddar loaves
 

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Thatgrimguy

Assistant Cook
Joined
Nov 10, 2022
Messages
3
Location
MS, USA
Scott’s Sourdough 2 Loaves (73% Hydration)

Ingredients

  • Levain 35g starter, 35g WW, 35g APF, 70g water
  • Water 630g (reserve 50g) at 90°F
  • Bread Flour 800g
  • Whole Wheat 80g
  • Fine sea salt 18g

INSTRUCTIONS:
  • In a small bowl, stir together the levain ingredients and rest at 78°F for 5 hours
  • One hour before the levain is done, add 580g water to the BF and WW flour mixture (keeping 50g water to the side for mixing later).
  • Mix just until your dough comes together. Cover and let it rest at 78°F for 1 hour
  • Mix your sea salt and levain into the dough using the reserved water and mix until incorporated. Slap and fold for 2 to 4 minutes or until your dough is smooth and begins to catch some air. Rest for 30 Min at 78°F.
  • Lamination Stretch dough out thin into sheet and fold in thirds then fold lengths wise into thirds and form into ball, add to clean bowl and rest for 15 minutes. (if adding inclusions I will do 2 stretch and folds, then this lamination and skip the last 2 stretch and folds)
  • Perform 4 sets of stretch and folds spaced out by 15 minutes for the first two, then 30 minutes for the last two. Place the dough back at 78°F between each set.
  • Let your dough rest for a final 1.5-2 hours, undisturbed. (dough should be roughly double it's size after the lamination.)
  • Dump out and divide your dough into 2 even pieces. Pre-shape each piece into a light boule and rest uncovered for 5 to 10 minutes.
  • Shape each into a batard, and place into bannetons dusted with rice flour.
  • Refrigerate overnight.
  • - Preheat cloche to 500°F for 1 hour.
  • - Carefully place a dusted loaf into the hot pan, score the top, mist well with water and place the larger lid on top. Lower the oven temperature to 450°F and bake for 20 minutes.
  • - Remove the top from the cloche, bake for an additional 17 minutes, or until the loaf is a deep brown color.
 

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dragnlaw

Site Team
Staff member
Joined
Feb 16, 2013
Messages
7,542
Location
Waterdown, Ontario
Made a Boule yesterday... Comedy of Errors! Baking this is in my Toaster Oven. Thought I would use my 10" CI fry pan and heated it up, after the 2nd rise thought it was only going to fill the 8" CI, took out the 10" (remember I have extremely limited counter, especially for a hot CI), put in the 8" to heat. I happen to use a very warm place for the last rise, gulp, out came the 8" back in with the 10".
Set the timer but forgot to push 'start'. After a while I could smell burning. Top had risen even more and was going black being surrounded by the top element. Unfortunately I could not then slide it out of the oven as the top was catching on the element! So I managed to slide the shelf itself out, tip the pan back in - just enough to slide past the elements and out.

My toaster oven sits on top of the micro - so congrats to me in that I didn't pull the whole kit'n kaboodle down onto myself. Pics to come later, my turn to drive the grands to school this morning.
 

pepperhead212

Executive Chef
Joined
Nov 21, 2018
Messages
3,608
Location
Woodbury, NJ
I made a batch of bread to eat with the soup today. This was very wet, like a ciabatta, though this bread didn't really get the open mesh - probably because it was more hurried than usual - only took 5 hrs, start to finish. Has 40% ww flour, and 83% hydration, so it was very wet! I baked it in the small CI Dutch oven, lined with parchment.
Bread dough, made in food processor, rising. by pepperhead212, on Flickr

Risen bread dough, poured into CI pan, on top of parchment. by pepperhead212, on Flickr

Bread dough rising more, before putting it in the 425 degree convection oven, for 40 minutes. by pepperhead212, on Flickr

Bread cooked 30 minutes, before removing the lid, and reducing heat to 350. temp was only to 190 degrees. by pepperhead212, on Flickr

Finished bread, reaching 203 degrees. by pepperhead212, on Flickr

Finished bread, cooling. by pepperhead212, on Flickr

Not open mesh, like ciapatta should be, but very light, and absorbent, to eat with the soup. by pepperhead212, on Flickr
 

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