Bread Thread

kwilkinson · Mar 1, 2010

Originally Posted by Piobaire

Froze one loaf to run an experiment. I want to see if frozen, homemade loafs can be revived. Next time I make a batch, I'm going to make a slurry and let it sit overnight to gain extra flavours.

They can't.
They will not be the same.
That is the upside and downside of a baguette.
You will, however, be able to make croutons or panzanella.

GQgeek · Mar 1, 2010

Originally Posted by Piobaire

And the finished product:

Recipe was just flour, water, salt, yeast.

Froze one loaf to run an experiment. I want to see if frozen, homemade loafs can be revived. Next time I make a batch, I'm going to make a slurry and let it sit overnight to gain extra flavours.

That baguette doesn't look right, but props for trying.

LabelKing · Mar 1, 2010

Originally Posted by Eason

Yeah Carrefour does, and some chain shops like Paris Baguette, Wei Duo Mei, etc. do, but it doesn't compare to a "rustic" thick-crust freshly baked loaf.

Beijing has a Fauchon, which has fairly good bread.

CDFS · Mar 1, 2010

Originally Posted by GQgeek

That baguette doesn't look right, but props for trying.

I'm with the Geek.

Full disclosure: I was in France last week, so I'm, like, an expert...

Pezzaturra · Mar 1, 2010

Everyone at least once have to try real Finnish rye bread. Even Russian rye is not as good as Finnish.
This is bread I cannot live without. It is delicious.

http://www.nordicbreads.com/

Piobaire · Mar 1, 2010

Originally Posted by GQgeek

That baguette doesn't look right, but props for trying.

Originally Posted by CDFS

I'm with the Geek.

Full disclosure: I was in France last week, so I'm, like, an expert...

Did I say baguette? If I did, I meant French bread. It turned out better than the local store bought.

I'll try an actual baguette next time, which will involve using much less dough.

Edit: just checked. Nope, did not say it was baguette. Kyle did call it that though.

CDFS · Mar 1, 2010

Originally Posted by Piobaire

Did I say baguette? If I did, I meant French bread. It turned out better than the local store bought.

I'll try an actual baguette next time, which will involve using much less dough.

Edit: just checked. Nope, did not say it was baguette. Kyle did call it that though.

Mmh, guess I'm way, way off base then. In my eyes 'French bread' is a baquette, but I guess it could be something like French fries, which are actually American fries or Brussels sprouts which are not really grown in the city proper.

Anyway, one way to improve this bread imo, is to slice the indentations instead of press them. If only for the looks.

Homemade bread can be excellent, though.

Piobaire · Mar 1, 2010

Originally Posted by CDFS

Mmh, guess I'm way, way off base then. In my eyes 'French bread' is a baquette, but I guess it could be something like French fries, which are actually American fries or Brussels sprouts which are not really grown in the city proper.

Anyway, one way to improve this bread imo, is to slice the indentations instead of press them. If only for the looks.

Homemade bread can be excellent, though.

We call a baguette, "baguette" and a French bread is made in a similar manner, but is bigger (like the loaf I made).

If you were to actually look at the shaped dough, you would see the dough was in fact sliced.

Looking forward to seeing some of your efforts.

CDFS · Mar 1, 2010

Originally Posted by Piobaire

We call a baguette, "baguette" and a French bread is made in a similar manner, but is bigger (like the loaf I made).

If you were to actually look at the shaped dough, you would see the dough was in fact sliced.

Way, way, (...) way off base...

Originally Posted by Piobaire

Looking forward to seeing some of your efforts.

I may someday.

Piobaire · Mar 1, 2010

Originally Posted by CDFS

Way, way, (...) way off base...

You were, but I make allowances due to language and geography. It's understandable.

Originally Posted by CDFS

I may someday.

I look forward to it.

why · Mar 5, 2010

Another bread-making day.

This is the same bread as in my last post sans egg dumped all over it. I remembered to take a picture before it was mostly eaten this time.

Piobaire · Mar 5, 2010

Nice looking crust.

raven37457 · Mar 5, 2010

Made flat bread and the rest. Water, yeast, salt, thyme

Simon Templar · Mar 8, 2010

Bought some pana de casa bread. Sliced it, put some English blue stilton on, and placed under a hot grill until cheese melted. Nice.

CDFS · Mar 8, 2010

My first try in breadmaking.

Too much yeast, not enough rising and needs more salt. Tastes pretty good anyway.

The next picture will make its failings obvious to all

Will try again soon

Bread Thread

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