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| 12-10-2023, 02:39 PM | #200 | |
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| 12-15-2023, 05:17 PM | #201 |
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Cailín gan eagla.
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I had a craving for chocolate chips cookies.
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wyshyvanuk587.50 chassis8031.50 |
| 12-18-2023, 04:01 PM | #202 |
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Cailín gan eagla.
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Good evening for baking. French loaf and some dough for a small pizza for dinner.
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JJ 911SC26701.50 wyshyvanuk587.50 |
| 12-25-2023, 08:56 AM | #203 |
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Crusty Old Navy Chief
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Croissant au Beurre
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| 01-01-2024, 06:26 PM | #204 |
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Variation of my usual bake.
2/3 white unbleached all purpose flour 1/3 whole rye Great flavor. It's nice to have a change from the mostly rye loaves I bake. Rye is my favorite, but change is good. This is the heaviest loaf I have baked - 1.5kg flour weight. My usual bake is 1.2kg flour weight. |
| 01-01-2024, 07:00 PM | #205 |
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A must if you bake Bread.
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| 01-02-2024, 06:41 PM | #206 |
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Crusty Old Navy Chief
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First use of the Bread Lame
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| 01-03-2024, 07:03 PM | #207 |
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Crusty Old Navy Chief
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Should last for the next 2 weeks...
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| 01-04-2024, 03:48 PM | #208 |
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Cailín gan eagla.
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Oatmeal bread with ½ white and ½ whole wheat flour.
1. First rise. 2. Second rise. 3. Fresh out of the oven. 4. Nice crumb. |
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chassis8031.50 wyshyvanuk587.50 |
| 01-07-2024, 01:43 PM | #210 |
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Cinnamon rolls
Pretty good and pretty easy. Not as good as I remember my mom's though. She won the state fair with hers.
https://www.kingarthurbaking.com/rec...n-rolls-recipe |
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| 01-07-2024, 01:51 PM | #211 |
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Cailín gan eagla.
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I skipped all the pre-baked pictures since they look essentially all the same.
Miche d'avoine de fermier. |
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| 01-09-2024, 07:11 PM | #212 |
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Crusty Old Navy Chief
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Italian Bread Crumbs. On Bread make ~ 5 cups.
According to the Bakeresse, it's the best recipe. Vacuum pack it will last a couple years in the freezer. Last edited by JJ 911SC; 01-10-2024 at 04:43 AM.. |
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| 01-14-2024, 12:54 PM | #215 |
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Chocolate croissants
Love me some pain au chocolate. I never seem to get the egg wash even though. They still taste good.
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| 01-21-2024, 03:19 PM | #219 |
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Variation on the usual bake
1/3 whole rye 2/3 white unbleached all purpose 2% salt 70% hydration 50-55 minute bake at 430degF, then rest in oven for 4 hours with the door open 3lb flour weight, approx 1.5kg, plus 1kg water = ~2.5kg pre-bake weight. Approx 2kg post-bake weight. |
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| 01-29-2024, 03:26 PM | #220 |
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Addition to my breakfast rotation, Raspberry Tartlets
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