Bread Thread
- Thread starter Gary Knowels
- Start date
Best of both worlds !
I just returned from an 8 day stay with friends in Vancouver and one of the highlights was coaching the wife on bread making. They were here 2 years ago and liked my bread so much that they went home and duplicated everything I do to make it. She had never baked before. On this trip I taught her the stretch and fold technique where no mixer is used. The bread came out so good and got so much oven spring from the pan of hot water in the oven that it was really impressive. We also did ginger cookies with fresh ginger that are superb broken into small pieces and covered with vanilla ice cream. On another day we did pineapple filled cookies which are the greatest for camping since they don't tend to dry out. And finally a buttermilk cornbread in cast iron that was slathered in butter and honey-almost a dessert!
Fun times with an oven.
Fun times with an oven.
Well that's just........... AWESOME!
Pizza night!
My dough recipe is constantly changing but right now its
50% cairn springs glacier peak (I think a t85)
50% cairn springs 1109. (I think a t65)
3% salt
15% starter
70% water
Cooking
Cheese for the kid
Shallots, harissa bread crumbs (from the weeks bread), and topped with arugula for the vegetarian wife
Pepperoni for me
And an extra floater cheese for good measure a (not pictured)
My dough recipe is constantly changing but right now its
50% cairn springs glacier peak (I think a t85)
50% cairn springs 1109. (I think a t65)
3% salt
15% starter
70% water
Cooking
Cheese for the kid
Shallots, harissa bread crumbs (from the weeks bread), and topped with arugula for the vegetarian wife
Pepperoni for me
And an extra floater cheese for good measure a (not pictured)
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I'm a real fan of "Nothing Fancy!"
Can we see what she looks like inside?
Paige
Wishing I was fishing the Sauk
Paige
Wishing I was fishing the Sauk
Nice crumb!
That's a good one! Nice work.
