The Bread Thread

[CTDrew]

Just an old school rye bread. I make a lot of these around the holidays.
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[CTDrew]

A braided Challah bread I baked to warm up the house here in the cold northeast!
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[Rocky]

A braided Challah bread I baked to warm up the house here in the cold northeast!
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Looks delicious. I bet it is great toasted with butter and jelly.

 

[Sage]

Not exactly bread, but, I'm having coffee and cinnamon rolls are being made right now


Frosting soon, still too hot

 

[Kraffty]

Have you ever fiddled with a recipe so much that eventually you find yourself in the weeds lost and unhappy with what you're making. I went back to basics with additions and changes to techniques with the hopes of getting back to a loaf that makes me happy again. SUCCESS with this morning's bake, 100% KA bread flour, 68% hydration, a little olive oil, much longer bulk rise and a lower temp cook worked even better than I hoped.

 

[Twkundrat]

This latest batch of baguettes was my best yet. Mostly followed the King Arthur recipe from their website. I did a couple of small tweaks like adding a 24-hour cold ferment, less yeast, tray of water with rolled dish towels for steam in addition to a hot skillet that I threw some water into when transferring baguettes onto the stone in the oven. I also had the oven temp at 480 and dropped it to 450 after loading the bread and removed the steam source halfway through the cook time which ended up being just over 25 minutes. I made one loaf an epi just for the hell of it too.

 

[Kraffty]

Those look gorgeous tim

 

[winemanden]

I don't know if anyone has tried this.
I saw this tip on 'Bake with Jack' website re ovenspring. When the required oven temperature is reached, pop your loaf into the oven and switch off for 10 minutes aprox, then switch on again and bake as normal.
Wow, the ovenspring is fantastic, far bigger than i've had before. I do it every time I bake now, although I've cut the waiting time down to 5 minutes otherwise it gets too big.

 

[bstnh1]

I don't know if anyone has tried this.
I saw this tip on 'Bake with Jack' website re ovenspring. When the required oven temperature is reached, pop your loaf into the oven and switch off for 10 minutes aprox, then switch on again and bake as normal.
Wow, the ovenspring is fantastic, far bigger than i've had before. I do it every time I bake now, although I've cut the waiting time down to 5 minutes otherwise it gets too big.

Here's his video that explains the science behind it.