Bread Thread

Zak said:
Well the bread is super tasty!

Here's the recipe I used:
www.kingarthurbaking.com

Parmesan Black Pepper Sourdough Bread

Each slice of this rich, savory, sourdough loaf tastes like a jazzed-up grilled cheese sandwich, packed with pepper and rich, savory cheese. Bake a loaf of this craveable Parmesan bread today!
www.kingarthurbaking.com www.kingarthurbaking.com
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What did you use in place of the KA Better Cheddar Cheese Powder the recipe calls for?
 
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Clean Willy said:
What did you use in place of the KA Better Cheddar Cheese Powder the recipe calls for?
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I skipped that, and the seeded topping. I also made my cubes of hard cheese very small and they disappeared (except for the taste). Next time I'll make the cubes bigger, to get the cheesy pockets in the KA recipe photo.
 
There are 6 different flours in these loaves. Most of my whole grain flours are at the bottom of the bag and I'm trying to empty them all before ordering more.
PXL_20260628_175713902.jpg
These little blisters are a good indicator that the dough built good strength and is well fermented.
PXL_20260628_175756252.jpg
 
I bake one loaf at a time, about once weekly. I just clean up as I go and it’s easy. I don’t stress over small amounts of dough in my sink/drain, but I use paper towels to wipe out most of the leftover dough before washing the bowls and utensils.
 
Sorry guys, just realized the article is hard linked to a portable coffee maker article. The cleaning product I meant to share is down page in an ancillary article.
 
Clean up is easy, rinse in cold water, which dissolves the dough and washes down the drain easily. Just make sure there aren't any bits left on the sink, they are a pain to clean after they dry. After rinsing with cold water, wash with hot water and soap like anything else.
 
Last night I made a batch of sourdough and put it in my clay baker, intending to bake it after dinner. I completely forgot about it and this morning it had risen to the top of the clay baker.

I was afraid that scoring it would deflate it, so I popped it in the cold oven as is, set the oven temp to 400F, and set a timer for one hour.

It's cooling now. I'm pretty interested to see the crumb and find out how it tastes!
PXL_20260803_174520262.PORTRAIT.jpg
 
Zak said:
Last night I made a batch of sourdough and put it in my clay baker, intending to bake it after dinner. I completely forgot about it and this morning it had risen to the top of the clay baker.

I was afraid that scoring it would deflate it, so I popped it in the cold oven as is, set the oven temp to 400F, and set a timer for one hour.

It's cooling now. I'm pretty interested to see the crumb and find out how it tastes!
View attachment 189840
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I'm pleased to say it turned out just fine.
PXL_20260803_212921252.jpg
 
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