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Baking Bread

zipper

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The "stay at home" order has made us eat at home more. It has become obvious that others are baking more at home too. The run on yeast and flour everywhere shows that people are either hoarding or baking. It took my wife 2 weeks to get bread yeast. She has been making great bread, this was yesterday's batch, a recipe from this book.

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Her latest batch, the one above, was baked inside this dutch oven.

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We finished off the loaf from a few days ago on Breakfast this morning.

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And Vermont Maple Syrup on top.

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Show us your Loaves!
 
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Scottintexas

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I was surprised at the run on flour also,
my MIL makes a lot of bread and "bread flour" hasn't been available since the beginning.

we have a zojirushi and it's really easy to make bread with,


.
 

Babin Farms

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@zipper you gotta stop posting stuff like this!! It's completely ridiculous that we have to see what looks like delicious food(i'm sure it is) but can't come over and enjoy it with you because of the "Stay at Home" order. It makes me hungry, VERY hungry! I'll just keep eating my pretzels from the store. (Damn that looks good)
 

zipper

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I was surprised at the run on flour also,
my MIL makes a lot of bread and "bread flour" hasn't been available since the beginning.

we have a zojirushi and it's really easy to make bread with,


.
LOL, we have a zojirushi she uses for rice.

20200424_112126.jpg
 

swatski

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@zipper not to intrude on your thread, but would like to add to it.


This is from Ken Alt (Kenji Lopez-Alt) who many consider an absolute culinary genius.

He happens to be a son of my former boss, a Harvard professor Fred W. Alt, one of the most brilliant people I have ever met, born and raised Appalachia coal miner son was tenured at Stanford and Columbia at like thirty years of age or so, good stock, lol.

--
 

zipper

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@zipper not to intrude on your thread, but would like to add to it.


This is from Ken Alt (Kenji Lopez-Alt) who many consider an absolute culinary genius.

He happens to be a son of my former boss, Harvard professor Fred W. Alt, one of the most brilliant people I have ever met, born and raised Appalachia coal miner son was tenured at Stanford and Columbia at like thirty years of age or so, good stock, lol.

--
You are not intruding...that is what the thread is for. We have been enjoying "No need to knead" recipies for 20 years.

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14SX190

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The "stay at home" order has made us eat at home more. It has become obvious that others are baking more at home too. The run on yeast and flour everywhere shows that people are either hoarding or baking. It took my wife 2 weeks to get bread yeast. She has been making great bread, this was yesterday's batch, a recipe from this book.

View attachment 116703

Her latest batch, the one above, was baked inside this dutch oven.

View attachment 116702
Hi

Could you share receipe?
How did you use cast iron pot?

Most breads I make its the usual flour, salt, yeast, sugar.
Sometimes EVOO or honey.
I make batch differently every time.
Girlfriend bought me this herb mix Dukkah. Its delicious mixed in dough and then cooked. Gives bread a whole different flavor.
This one works great too.

I use my pizza oven.
Cant get a big loaf like that.
 

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Robconn

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attempted baguettes. After I made these, I realized my oven has a proof setting. The one one the far right looks sad but tasted just as good as the others. Now trying to perfect my craft. Not sure what I’ll try next.
 

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14SX190

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In prep of tomorrow pizza day.

One has olive oil, rosemary, honey.

Other has Dukkah in dough
 

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BigN8

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That one on the right looks tasty as $&@%
 

BigN8

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I have a real noob question here.... I really want to try that bread recipe, but when I look at yeast, there seems to be 2 types. Active dry yeast and Rapid Rise instant yeast. Which am I supposed to use?
 

zipper

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Wife says you can use either, but she uses this local supermarket brand.

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