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.
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.
Josh Simonds
www.nixfrixshun.com
www.facebook.com/NFSspeedshop
www.bicycle-coach.com
Vsalon Fromage De Tête
I just ordered the Italian Loaf pans the other day from KA...anxious to put them in play.
rw saunders
hey, how lucky can one man get.
The KA delivery didn’t come in time, so I went with the old standard to accompany our Valentine’s Day dinner.
rw saunders
hey, how lucky can one man get.
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
Thanks TMB for that. I'm always up for learning more.
R.W. exactly how long did that loaf last?
Josh Simonds
www.nixfrixshun.com
www.facebook.com/NFSspeedshop
www.bicycle-coach.com
Vsalon Fromage De Tête
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.
rw saunders
hey, how lucky can one man get.
Really nice R.W. I've finally learned the "art" of managing high(er) hydration breads.
Josh Simonds
www.nixfrixshun.com
www.facebook.com/NFSspeedshop
www.bicycle-coach.com
Vsalon Fromage De Tête
« If I knew what I was doing, I’d be doing it right now »
-Jon Mandel
Early morning dough dealings...I have a few deliveries to make.
rw saunders
hey, how lucky can one man get.
Super nice RW. I'm using rice flour in the banneton now, life is so much better.
Josh Simonds
www.nixfrixshun.com
www.facebook.com/NFSspeedshop
www.bicycle-coach.com
Vsalon Fromage De Tête
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/
rw saunders
hey, how lucky can one man get.
Last edited by Too Tall; 02-27-2021 at 04:28 PM.
Josh Simonds
www.nixfrixshun.com
www.facebook.com/NFSspeedshop
www.bicycle-coach.com
Vsalon Fromage De Tête
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.
rw saunders
hey, how lucky can one man get.
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.
rw saunders
hey, how lucky can one man get.
There is nothing better than fresh bread and hot soup.
I'm done.
Josh Simonds
www.nixfrixshun.com
www.facebook.com/NFSspeedshop
www.bicycle-coach.com
Vsalon Fromage De Tête
My wife made some Irish soda bread yesterday. It wasn't bad. But, it ain't sourdough either. It's arguably not even bread.
Last edited by dgaddis; 03-15-2021 at 10:20 AM.
Dustin Gaddis
www.MiddleGaEpic.com
Why do people feel the need to list all of their bikes in their signature?
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.
rw saunders
hey, how lucky can one man get.
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.”
rw saunders
hey, how lucky can one man get.
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