Bread, cake, muffins and such.

manthatreeks

In Bloom
We just wait till it cools, pour back in the bottle and in the trash

Wow man, you just cleared like a two decades old brain fart. I seriously never even though of that. I guess I put it out of my mind for two reasons, one because fried food is "bad" and two because I don't like dealing with inconvenient messes. The only oil I use is olive oil, which I use as a non stick agent for pan cooked chicken and pork mostly, to create a fond so to speak, then sop it up with steamed rice or veggies so less screws up my drains.

I'd buy ya a beer if I could. Apple fritters and french fries on my horizon! Thanks!
 

UncleB

β˜€οΈπŸŒ΅πŸ’¨πŸ’¨πŸ’¨
Staff member
Moderator
Running a few informal sourdough focaccia through the oven. 10% home milled hard white & rye added in. Just a smidge of EVO and Himalayan salt on top. Once cooled, they'll go straight in the freezer for future lunches.

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DopeDaniel

Taste The Spectrum
IPM Forum Moderator
Tripple chocolate chip cookies
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Working on this for the last little bit, think I have it. Fun fact white chocolate isn't chocolate. I thought it was made with the white cacao bean but no, silly me. Guess this makes my Double Chocolate Chip cookies just chocolate chip with some chunks of white shit in them cookies.
 

UncleB

β˜€οΈπŸŒ΅πŸ’¨πŸ’¨πŸ’¨
Staff member
Moderator
Picked up some Purple Barley on a whim.
Let's see what it will do!
Ran enough through the mill to comprise 20% of the flour in the dough to be.
Mixed with water equal in weight to the milled barley. Will let that hydrate for a few hours.

Not sure how much updating of the process will take place, but loaves likely will be hitting the oven on Sunday.

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JGG

In Bloom
Kids and I made some quick and easy bread last night. We always have a lot of fun doing it. They love the kneading and punching it down.
I could eat a loaf by itself in about 20 minutes, if I didn't have to share. Think I'm going to flavor it up next time.
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@UncleB love it. I can't wait to see what you come up with.
 

UncleB

β˜€οΈπŸŒ΅πŸ’¨πŸ’¨πŸ’¨
Staff member
Moderator
Kids and I made some quick and easy bread last night. We always have a lot of fun doing it. They love the kneading and punching it down.
I could eat a loaf by itself in about 20 minutes, if I didn't have to share. Think I'm going to flavor it up next time.
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@UncleB love it. I can't wait to see what you come up with.

Damn, you did good!!!

Definitely the type of loaf you just smash in one sitting ....!!! ???

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Bevers

In Bloom
Try mixing bread flour and 00 for your pizza dough. See what ratio works for you. Mess with your hydration percentages. Honey works well instead of sugar if you’d like it a little more natural. Let it do its thing in the fridge for 3-4 days. Mess around with adding flavor to the dough itself. White pepper, onion powder, and so on you can mess with. Find what works best for your situation and taste.
 

UncleB

β˜€οΈπŸŒ΅πŸ’¨πŸ’¨πŸ’¨
Staff member
Moderator
Try mixing bread flour and 00 for your pizza dough. See what ratio works for you. Mess with your hydration percentages. Honey works well instead of sugar if you’d like it a little more natural. Let it do its thing in the fridge for 3-4 days. Mess around with adding flavor to the dough itself. White pepper, onion powder, and so on you can mess with. Find what works best for your situation and taste.
I missed your arrival/intro yesterday. Welcome!
 

Bevers

In Bloom
I missed your arrival/intro yesterday. Welcome!
Thanks! Cool to see people into doing their own baking and whatnot. No better way to do it. You get to know exactly what’s in your food and and make it for your tastebuds. I’d also mention with pizza dough, breads, etcetera the biggest thing is doing it over and over and trying different stuff. The failures are where you’ll learn the most. Sometimes these days I think we all can get a little too hypercritical of ourselves, especially when alone. So, burn ten pizza doughs and make messed up baguettes, because soon enough you’ll be confidently replicating the exact dough and baguettes you enjoy.
 

UncleB

β˜€οΈπŸŒ΅πŸ’¨πŸ’¨πŸ’¨
Staff member
Moderator
Thanks! Cool to see people into doing their own baking and whatnot. No better way to do it. You get to know exactly what’s in your food and and make it for your tastebuds. I’d also mention with pizza dough, breads, etcetera the biggest thing is doing it over and over and trying different stuff. The failures are where you’ll learn the most. Sometimes these days I think we all can get a little too hypercritical of ourselves, especially when alone. So, burn ten pizza doughs and make messed up baguettes, because soon enough you’ll be confidently replicating the exact dough and baguettes you enjoy.
Lots of bricks under my belt for sure... (may have another one coming up soon!! ???)
 

Skunky Dunk Farms

Cannabinoid Receptor
Thanks! Cool to see people into doing their own baking and whatnot. No better way to do it. You get to know exactly what’s in your food and and make it for your tastebuds. I’d also mention with pizza dough, breads, etcetera the biggest thing is doing it over and over and trying different stuff. The failures are where you’ll learn the most. Sometimes these days I think we all can get a little too hypercritical of ourselves, especially when alone. So, burn ten pizza doughs and make messed up baguettes, because soon enough you’ll be confidently replicating the exact dough and baguettes you enjoy.
Some overdone/toasty crusts and breads are good, I know from much experiance lol.
 

UncleB

β˜€οΈπŸŒ΅πŸ’¨πŸ’¨πŸ’¨
Staff member
Moderator
Picked up some Purple Barley on a whim.
Let's see what it will do!
Ran enough through the mill to comprise 20% of the flour in the dough to be.
Mixed with water equal in weight to the milled barley. Will let that hydrate for a few hours.

Not sure how much updating of the process will take place, but loaves likely will be hitting the oven on Sunday.

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The purple barley bake went down yesterday - but didn't get to post, as things were getting crazy the exact damn minute that the first loaf hit the oven.

@JGG I didn't let you down, I'm just slow ???

Kept it easy by just making some casual freeform focaccias topped with olive oil and Himalayan salt.

As soon as the loaves were all out of the oven, I had to leave for the rest of the evening, and my wife did snag one later and take a slice, so this morning I took a pic of the innards, but haven't eaten any myself. She said the flavor was great, but no real descriptions.

The barley grain was pretty thirsty, a tad crumbly, and a little more difficult to incorporate into the all purpose flour dough. I would probably add a tad more water to it in the beginning - will shoot for 10% more to start.

For 20% whole grain, the focaccias turned out pretty light.
I'm including a pic of a prior 10% rye loaf for comparison (in plastic).

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Trichitect

Canna-bacchus incarnate
This is my "50/50" loaf. It's white bread, does a lot of things well. French toast is unreal! Anywho....It's easy but you need to work it across 2 days for max effect.
I just made my first loaf using @Willie 's recipe.
Thank you! It came out amazing. My daughter & I ate half of it already, lol. The crust is so good, and the center is perfectly moist and fluffy. I'm gonna try to make this a regular thing, I love real bread, most of what's in the grocery store is straight garbage, and the good loaves have really gone up in price. Still munching on it as I type....
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UncleB

β˜€οΈπŸŒ΅πŸ’¨πŸ’¨πŸ’¨
Staff member
Moderator
I just made my first loaf using @Willie 's recipe.
Thank you! It came out amazing. My daughter & I ate half of it already, lol. The crust is so good, and the center is perfectly moist and fluffy. I'm gonna try to make this a regular thing, I love real bread, most of what's in the grocery store is straight garbage, and the good loaves have really gone up in price. Still munching on it as I type....
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Damn, that looks perfect!!!
 

Willie

πŸ“ Crush Genetics πŸ“
I just made my first loaf using @Willie 's recipe.
Thank you! It came out amazing. My daughter & I ate half of it already, lol. The crust is so good, and the center is perfectly moist and fluffy. I'm gonna try to make this a regular thing, I love real bread, most of what's in the grocery store is straight garbage, and the good loaves have really gone up in price. Still munching on it as I type....
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Nice job!
 
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