Baking bread

2,185 Views | 12 Replies | Last: 3 yr ago by Buzzy
Sorrell Booke
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8:01a, 8/19/22
Made a French boule last night and it turned out pretty well other than my decorating skills need some work. I wasn't sure how deep to slice the top before I put it in the oven.




I ate some last night and it was delicious. Only problem is that my family doesn't eat much bread, so I will end of giving this away.

Any other bakers out there? Let's see some of your work.
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Duncan Idaho
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7:38p, 8/19/22
What kind of family do you have that wony eat homemade bread?

Are they all suffering from celiacs?
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Duncan Idaho
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7:38p, 8/19/22
It is a good looking loaf by the way
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turfman80
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7:39p, 8/19/22
AG
Well done!
Yeah, well, sometimes nothing is a real cool hand
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Scotts Tot
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8:28p, 8/19/22
AG
Great job! Could have used another few minutes in the oven for my taste (I like a darker crust on a rustic loaf), but looks like it came out great. Good oven spring and it looks like you scored it just fine. If you want to not mess with scoring, another option is to flip the loaf over and bake with the seam side up. The seams provide a natural break to allow the loaf to expand, and you don't have to worry about whether you scored it properly.

Bread baking can be an awesome hobby if you get into it. Sorry you're family doesn't like bread. Totally bizarre…
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Bruce Almighty
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In reply to Duncan Idaho • 9:14a, 8/20/22
AG
Duncan Idaho said:
What kind of family do you have that wony eat homemade bread?

Are they all suffering from celiacs?


No joke. I don't eat a lot of bread either, but if there's fresh homemade bread in the house, there's no way I'm not eating it.
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HTownAg98
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9:46a, 8/20/22
I'm not quite sure what it is, but bread in France knocks the pants off just about anything we can make here. My guess is it's their flour. I knew of a French baker that would get his flour from France, and celiacs could eat his bread without an adverse reaction. I haven't made homemade bread in a while, and I should get back into it.
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TikkaShooter
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2:57p, 8/20/22
Tartine Bread

The gateway book/drug to break baking.
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Buzzy
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In reply to TikkaShooter • 5:58p, 8/31/22
Take a look at Golper's Bien Cuit, his explanation of their techniques on the Oregon farm will teach you patience when it comes to rising time. Imagine waiting two days for bread to rise because the dough is in a cold barn.
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Sorrell Booke
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10:01a, 9/4/22
I made some Everything Bread this weekend. Made the dough yesterday during football and let it rest all night. Baked it this morning. It was delicious for breakfast.
https://imgur.com/a/cxGOKNe
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Buzzy
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In reply to Sorrell Booke • 10:30a, 9/4/22
Sorrell Booke said:
I made some Everything Bread this weekend. Made the dough yesterday during football and let it rest all night. Baked it this morning. It was delicious for breakfast.
https://imgur.com/a/cxGOKNe
just an FYI

TexAgs requires pictures by in gif or jpg format to post here

If you right-click on your imgur posts and copy image address, it will save the jpg URL.

hence:

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Sorrell Booke
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2:19p, 9/4/22
Thanks

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Buzzy
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In reply to TikkaShooter • 3:29a, 9/9/22
TikkaShooter said:
Tartine Bread

The gateway book/drug to break baking.
You should watch the new Chef's Table: Pizza series on Netflix, specifically the sixth episode on Sarah Minnick.
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