Bread Thread

Discussion in 'Social Life, Food & Drink, Travel' started by why, Feb 15, 2010.

  1. Piobaire

    Piobaire Not left of center?

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    Did you make that bread Pio? It looks great.

    Thanks J5, but this is the one I made:

    [​IMG]

    Not quite as good looking but it sure tasted great. Had that perfect crispy crust. Go back to page 4 and look at the post, you can see the special pan I have for it.
     


  2. Piobaire

    Piobaire Not left of center?

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    Don't be so sensitive. Everyone likes your sausage, but that baguette is a little thick if it's meant to be french. [​IMG]

    [​IMG]

    Damn, too busy today. Totally missed that. Good one!

    You better hope Etienne doesn't read this.
     


  3. Etienne

    Etienne Senior member

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    You better hope Etienne doesn't read this.
    Why would I care about the geek's opinion?
     


  4. kwilkinson

    kwilkinson Having a Ball

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    Don't bake the sage with the focaccia. Bake the bread then add the sage with some oil. Looks good, though.

    Thanks, I should have knowing how delicate a sage leaf is. Oh well, next time. There was also chopped sage inside.

    And add less sage next time. Man, I imagine that tasted so strongly.
     


  5. underwearer

    underwearer Senior member

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    I'll cross post these pics from yesterday. This pan is designed to create that enjoyable, crackly and chewy crust on French bread.

    [​IMG]

    [​IMG]

    [​IMG]

    And the finished product:

    [​IMG]

    Recipe was just flour, water, salt, yeast.

    .


    Id use the pan but not the cover, instead pour a cup or 2 of boiling water into a preheated cast iron pan set on the bottom of the oven, Then with a spray bottle of really hot water hit the sides of the oven 2 xs in 5 minutes. Let it bake out as normal. Also, using sourdough willl get you a thicker and tastier crust and better color too. And score parallel to the legth.
     


  6. Huntsman

    Huntsman Senior member

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    Looks like sperm swimming on top.
    Awesome.
     


  7. why

    why Senior member

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    Malformed brioche come cornetto:

    [​IMG]

    Crumb detail:

    [​IMG]

    And some other daily bread I made yesterday while I had the camera out:

    [​IMG]

    [​IMG]
     


  8. eg1

    eg1 Senior member

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    Like pio I generally do not eat bread, but this thread brings back pleasant memories. [​IMG]
     


  9. Milpool

    Milpool Senior member

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    I gave bread making another shot this weekend.

    While the yeast were active and the dough rose, I got a somewhat dense loaf. Not nearly as light and fluffy as I had hoped for. This was using Pillsbury "bread flour".

    It was also pretty bland. More salt was needed. I think I'm probably too used to eating rye breads and sourdough breads with all kinds of extra grains and seeds and stuff added to it. Plain white bread is pretty damn plain.
     


  10. eg1

    eg1 Senior member

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    My wife made banana bread yesterday -- the whole house smelled of it ... [​IMG]
     


  11. raven37457

    raven37457 Senior member

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    I used Jim Lahey's no knead pizza dough recipe. Proofed the dough for over 24 hours using bread flour (no 00 here). The texture was crispy, chewy and airy. I also used buffalo mozzarella imported from Italy and a simple homemade San Marzano tomato sauce. Enjoy

    [​IMG]
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    [​IMG]
    [​IMG]
     


  12. Johnny_5

    Johnny_5 Senior member

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    That looks fantastic. Have you been to Company?
     


  13. raven37457

    raven37457 Senior member

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    That looks fantastic. Have you been to Company?

    Thanks man. No, unfortunately, I have not. I love his bread at Sullivan St Bakery. There is a place by me which carries it. The filone is by far my favorite. I have a loaf sitting in my kitchen at the moment.
     


  14. Milpool

    Milpool Senior member

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    My latest attempt at decent rye bread. Not quite there yet, but getting better. I'm using yeast and a little over half rye flour, let it sit most of the day to get it a little sour. I add an egg to get it to hold together. Very soft and cake like. I really need to just start some sourdough so that I can make proper rye bread.

    Crappy cell phone pic warning:
    [​IMG]
     


  15. magnus_h

    magnus_h Senior member

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    Thought I'd revive this thread by sharing a picture of today's baking:

    [​IMG]

    Holes are nice but sometimes they can be a bit too much...
     


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