Simple Bread

[Too Tall]

I love those loaf pans. They are pressed tin, I don't even remember where I got them but I would sure love to find another couple of them somewhere.

I believe it is a USA Pan >> https://www.usapan.com/bakeware

Really nice. I've got a couple meatloaf pans. Heavy enough to use as a step stool.

[rwsaunders]

I just ordered the Italian Loaf pans the other day from KA...anxious to put them in play.

[TMB]

I believe it is a USA Pan >> https://www.usapan.com/bakeware

Really nice. I've got a couple meatloaf pans. Heavy enough to use as a step stool.

Thank you, I will check those out.

[rwsaunders]

The KA delivery didn’t come in time, so I went with the old standard to accompany our Valentine’s Day dinner.

[TMB]

So, I have gone back and read most of this thread. Great reading.

I have been baking bread off and on since my University days - I found it a great way to de-stress back then. I have bought lots of bread cookbooks - got rid of a bunch and kept some.

One of the best, in my view, is this one by Jeffrey Hamelman, simply called Bread. It really is a good book, I find that you really need to understand his "steps" and you will get a great result. The mistake I made was buying the e-book version of this - I like to scribble in the margins, and it's really hard to do that with the e version. I guess I wasn't sure if I would use it, I do. The other reason I would like the printed version is that the weight measures are all in pounds and ounces and I really like to use metric when baking so the paper version would make it easier to scribble in those numbers.

All in all, a really good book though.


Attachment 117879

[Too Tall]

Thanks TMB for that. I'm always up for learning more.

R.W. exactly how long did that loaf last?

[rwsaunders]

Trying to perfect this biga thing...sorta fun to make. Mrs. RW is making Coq Au Vin this evening so slice cuts will have to wait.

[Too Tall]

Really nice R.W. I've finally learned the "art" of managing high(er) hydration breads.

[htwoopup]

15 hours on the bike in the living room last week so today was a day off. Raining in NYC so thought I would make use of the over-order of rye flour...

Rye Banana Bread...



And then Deli Rye Bread made in the clouche...

[rwsaunders]

Early morning dough dealings...I have a few deliveries to make.

[Too Tall]

Super nice RW. I'm using rice flour in the banneton now, life is so much better.

[rwsaunders]

Super nice RW. I'm using rice flour in the banneton now, life is so much better.

Totally agree on the rice flour...stopped me from burning the loaves and not gritty like cornmeal. I’m headed to a local grain mill next week to see what they have in stock and to listen to their recommendations for a hack baker. They ship of course, but I thought that it’d be interesting to visit. They’re about 45 minutes or so South of me.

https://weatherburyfarm.com/

[Too Tall]

Totally agree on the rice flour...stopped me from burning the loaves and not gritty like cornmeal. I’m headed to a local grain mill next week to see what they have in stock and to listen to their recommendations for a hack baker. They ship of course, but I thought that it’d be interesting to visit. They’re about 45 minutes or so South of me.

https://weatherburyfarm.com/

Report back. I'm getting the best flour of my life from a local bakery who is now selling to the public if you ask. Freshly ground Montana Wheat.

[rwsaunders]

One poolish based boule (in the background) being delivered to my niece, husband and kids who are in quarantine and one biga based boule for Mrs. RW and me, who are happily not quarantined and enjoying the 60F weather in the backyard.

[rwsaunders]

Follow up with the slice pics and Jon’s photo of his pea soup and bread the other day, made me hankering for some soup as well...tomatoe bisque today.

[Too Tall]

There is nothing better than fresh bread and hot soup.

I'm done.

[dgaddis]

My wife made some Irish soda bread yesterday. It wasn't bad. But, it ain't sourdough either. It's arguably not even bread.

[rwsaunders]

Dustin...ditch the currants and caraway seeds and go Irish, true to your roots...flour, salt, baking soda and buttermilk. Having it tonight at a friend’s house with their corned beef and cabbage. My guess is that this bread is why my Dad’s ancestors left the peat bogs of County Mayo and traveled across the seas to work the steel mills in Western Pennsylvania...slice pics later.

[TMB]

Dustin...ditch the currants and caraway seeds and go Irish, true to your roots...flour, salt, baking soda and buttermilk. Having it tonight at a friend’s house with their corned beef and cabbage. My guess is that this bread is why my Dad’s ancestors left the peat bogs of County Mayo and traveled across the seas to work the steel mills in Western Pennsylvania...slice pics later.

Since it is virtually impossible to get the wholemeal flour that is traditional for this bread in Ireland I find that Whole Wheat, with some wheat bran and wheat germ mixed in does a great job. About 10 gms of each, gives a nice texture and taste.

[rwsaunders]

Headed over to my MIL’s tonight for dinner and she asked for bread. You can’t turn down a 95yo woman’s request, as she had her 2nd Moderna jab on Monday and when asked how she felt, said...”I have a couple of chills, but I should be up for dinner this weekend.”