Bread Thread!

[Herm brews]

Normally, when I make bread, I cut off a 200-300 gram piece after the cold retard and put it back in the fridge for pizza, flatbread or something at a later time.
This time I made pissalicaccio
Cross between a pissalidiere and focaccia.
Bit of olive oil, then spread out the dough. Topped with caramalised onions, anchovies (there are not enough anchovies in the can) and olives.
I put plenty olives and also used the oil from the anchovy can (olive oil).
Not the prettiest, but very very tasty
View attachment 22318

That looks great, I like your idea.
My next pizza will make use of discarded sourdough starter -not really discarded, just separated from the rest of the starter to make room for expansion after feeding.

 

[west1m]

A mountain of bread we found while in Iceland

 

[Herm brews]

Here is my sourdough, a little dark from amber ale sbg flour. It looks very good to me, and I like my new oven.

 

[The Brew Mentor]

Sundays bake.

 

[Herm brews]

View attachment 22726
Sundays bake.

Looks good

 

[Ward Chillington]

Here is my sourdough, a little dark from amber ale sbg flour. It looks very good to me, and I like my new oven.
View attachment 22664

I
No Mohawk?

 

[Herm brews]

I
No Mohawk?

I have been trying to lessen the Mohawk effect on my loaves by cutting the scores a little shallower. The three bakes I have done in our new home are my best ever, I think.

 

[Herm brews]

Today’s bake has a better “haircut” than my last bake. Looks good to me.

 

[GFHomebrew]

View attachment 22889 Today’s bake has a better “haircut” than my last bake. Looks good to me.

Yum!

 

[Donoroto]

View attachment 22889 Today’s bake has a better “haircut” than my last bake. Looks good to me.

Like a buzz cut trim, that is absolutely gorgeous!

 

[Herm brews]

Like a buzz cut trim, that is absolutely gorgeous!

Thanks, a toasted slice this morning made a very tasty egg sandwich.

 

[Ward Chillington]

@Herm brews ....You gotta be there only baker out there that has a sourdough culture with attitude!

 

[Herm brews]

To use up some over ripe bananas, I just made banana bread, something I used to do often as a kid. The whole house smells wonderful. Wish I had a nice stout about the house - might need to take a walk to the beer garden and market.

 

[GFHomebrew]

View attachment 22947 To use up some over ripe bananas, I just made banana bread, something I used to do often as a kid. The whole house smells wonderful. Wish I had a nice stout about the house - might need to take a walk to the beer garden and market.

Been making alot of these for the Daughter lately I usually throw it In some muffin trays cooks quicker and easy portion size for littlie to take to childcare.

 

[Ward Chillington]

Playing with wifey's new dough and some SBG from yesterday's cream ale mash...made a moist rustic baguette

 

[GFHomebrew]

Playing with wifey's new dough and some SBG from yesterday's cream ale mash...made a moist rustic baguetteView attachment 22971

I know what my daughter would call that lol
Starts with P and ends In two O's

Seriously though love ya work man!

 

[Herm brews]

Playing with wifey's new dough and some SBG from yesterday's cream ale mash...made a moist rustic baguetteView attachment 22971

Since it is soup season, I need to learn the technique to make baguettes. That looks good to me, and with sbg, even better.

 

[Ward Chillington]

I do 3 rises, a bowl of water in the oven while cooking and coating the loaf with water just before the loaf goes in the oven. The other thing is rolling it out then rolling it up. I think that gets more air into the loaf. Some recipes just form a long loaf. My recipe uses 5 cups of flour but I've done 3 cups of wet mash with 3 of flour.
It's a pretty sticky dough so adding wet mash gets tricky.

 

[Ward Chillington]

Now THAT'S a cutting board! I can get a full sheet sized baguette on this baby!

 

[Sunfire96]

Pumpkin beer bread