Bread Thread

[O' Clarkii Stomias]

My wife saw something on Instagram and asked if I could make it so I gave it a go.
Pumpkin sourdough bread. Made with pumpkin puree and pumpkin seeds. I shaped a regular batards with half and a pumpkin shape with the other.
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Inspirational with your usual great crumb and awesome ear. Nice work!

 

[O' Clarkii Stomias]

I wanna SBS for the pumpkin looking shaping.
Way cool!

 

[O' Clarkii Stomias]

Second boule baked today from the 8 quarts of dough that I put in the fridge last Tuesday. Much better taste and crumb than Wednesday's bread. I let it rise much longer after shaping, almost two hours, because I got distracted.
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Six more loaves to go from the big batch of dough! I'm liking this "artisan bread in 5 minutes a day"method; it is very easy and quick to cut off a piece of dough, shape it, and pop it in the oven.

Refrigerator fermentation rocks! A little bit of planning goes a long way for better bread.

 

[Gary Knowels]

I wanna SBS for the pumpkin looking shaping.
Way cool!

It's super easy! Just shape a nice tight boule and let it final proof in a banneton a little longer than usual, we want less oven spring for this so it doesn't rip itself apart with no scoring.

When it come times to bake, cut 4 lengths of butcher's twine and toss them in flour so they don't stick to the boule. Drape them over the top of the banneton, splitting into 8ths like pizza slices. Put a cutting board/peel on top of the twine-banneton and invert.

Tie the twine so that it loosely wraps around the boule, repeat until all tied. Bake as usual. Some like to place a cinnamon stick in the top to look like a stem.

 

[TicTokCroc]

It's super easy! Just shape a nice tight boule and let it final proof in a banneton a little longer than usual, we want less oven spring for this so it doesn't rip itself apart with no scoring.

When it come times to bake, cut 4 lengths of butcher's twine and toss them in flour so they don't stick to the boule. Drape them over the top of the banneton, splitting into 8ths like pizza slices. Put a cutting board/peel on top of the twine-banneton and invert.

Tie the twine so that it loosely wraps around the boule, repeat until all tied. Bake as usual. Some like to place a cinnamon stick in the top to look like a stem.

 

[mark wlker]

Better half tried her first endeavor with making gluten free foccacia bread. Topped with fresh ground rosemary with garlic olive oil, it was delish dipped in more garlic olive oil and Colvatta balalmic vinegar! A little Havarti cheese on the side.

 

[Gary Knowels]

Better half tried her first endeavor with making gluten free foccacia bread. Topped with fresh ground rosemary with garlic olive oil, it was delish dipped in more garlic olive oil and Colvatta balalmic vinegar! A little Havarti cheese on the side.

Looks great from the outside!
What's the texture/crumb look like? My brother has celiac and I'd like to be able to bake him something because so far I've not made anything good enough.

 

[mark wlker]

Looks great from the outside!
What's the texture/crumb look like? My brother has celiac and I'd like to be able to bake him something because so far I've not made anything good enough.

Texture was moist and not crumbly. Held together well.
Recipe came from this cookbook.

How Can It Be Gluten Free Cookbook Collection: 350+ Groundbreaking Recipes for All Your Favorites: America's Test Kitchen: 9781948703505: Amazon.com: Books

How Can It Be Gluten Free Cookbook Collection: 350+ Groundbreaking Recipes for All Your Favorites [America's Test Kitchen] on Amazon.com. *FREE* shipping on qualifying offers. How Can It Be Gluten Free Cookbook Collection: 350+ Groundbreaking Recipes for All Your Favorites

www.amazon.com

 

[Zak]

Sausage and cheddar bread.

 

[TicTokCroc]

Look what came in the mail today!

 

[Gary Knowels]

Buttermilk rolls and sandwich loaf.

 

[Brian Miller]

I am limiting my salt to keep my formerly diseased kidneys functioning normally. But anticipation...

Thread Drift ---> Pretzel Brats:
View attachment 36416
That is something I could bite into -> with mustard of course!

Coming up soon on the bread thread.

And please provide ingredients and instructions

 

[Zak]

I am limiting my salt to keep my formerly diseased kidneys functioning normally. But anticipation...

And please provide ingredients and instructions

My attempt was the sausage roll posted above. There is a much prettier version with a recipe here:

Korean Sausage Bread | Two Plaid Aprons

This Korean sausage bread is the fluffier, fancy version of pig in a blanket that's topped with a corn and cheese topping!

twoplaidaprons.com

For some reason, Hemplers Andouille sausage has been on sale at QFC for months. I've been using it a lot and like the level of spice. It freezes well, too.

 

[Dr. Magill]

Buttermilk rolls and sandwich loaf.
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Wow that looks terrific

 

[Gary Knowels]

Wow that looks terrific

Thanks. I can't take full credit though, the recipe comes from a friend of mine, who learned it in the bakery he worked at. If you like white bread, this is about as good as it gets.

 

[O' Clarkii Stomias]

Sausage and cheddar bread.

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OMG!

 

[Zak]

I used up the last of my 8 quarts of dough today, 13 days after putting it in the fridge. I made rosemary and olive focaccia and it was tasty.

 

[O' Clarkii Stomias]

I used up the last of my 8 quarts of dough today, 13 days after putting it in the fridge. I made rosemary and olive focaccia and it was tasty.
View attachment 37917

You gotta love the fridge ferment. I can't even imagine the tang after two weeks.

 

[Zak]

You gotta love the fridge ferment. I can't even imagine the tang after two weeks.

Surprisingly, it was not super tangy. I started this dough with yeast (and a couple tablespoons of starter). My sourdough only loaves baked after one night in the fridge are tangier.

 

[Gary Knowels]

Twins*! 50% whole grain white wheat, 75% hydration

*Fraternal