Simple Bread

[rwsaunders]

Let the games begin.

[rwsaunders]

Toofer sale…one for my SIL and Easter dinner at her house tomorrow and one for me.

[rwsaunders]

The ovens are working overtime this weekend.

[echappist]

The ovens are working overtime this weekend.

And the hits just keep on coming. Very impressive.

[rwsaunders]

Planning the dough making and baking around the rain this morning and I owe a friend a boule as a favor.

[72gmc]

Remind me to do you a favor sometime!

[dgaddis]

[dgaddis]

This was damn good. More bacon next time tho. Also, unbaked Asiago cheese stinks.

[claritycycler]

^^^ Very nice the way you give the ingredients, timing, visuals of the process and results, thanks.

[dgaddis]

Honestly I do it for my self so I can look back at how I did it later haha.

[rwsaunders]

My youngest is in between semesters and home for a week before work starts for the Summer, and he likes his bread crust on the dark and nutty side. Ask and ye shall receive.

[dgaddis]

Great looking crumb RW!

[rwsaunders]

Great looking crumb RW!

Thanks Dustin...hard to screw up when you're using decent flour and yeast and you're patient...not one of my best virtues. Getting some decent oven spring these days and I don't slice the dough per Ken, even though I like to. Your boules and Curt G's are tempting me to get out the lame again.

[rwsaunders]

Mother’s Day boule as we had a couple of kids in town and filets on the Weber.

[dgaddis]

A few glutenous items from Mother's Day weekend. Sourdough waffles w/nutella and fruit (SO ****ING GOOD) and first time doing Naan. Used King Arthur recipes for both.

[dgaddis]

More cheese & jalapeno

[rwsaunders]

Headed over to a friend's house for a dinner "party on the patio" this evening...one boule for the dinner party (6) and one for my friend the host, who's wife is sadly GF and denies him (through his own guilt I will add) the pleasure of bread.

[dgaddis]

First, and definitely not last, honey whole wheat loaves. 1/3rd bread flour, 1/3rd all-purpose flour, 1/3rd whole wheat - pretty sure that's the most whole wheat I've done, and it sprung better than any whole wheat loaf I've done. I think the mix of AP and bread flour helped a lot. 80% hydration - I'll do 75% next time. Couldn't really taste the honey, but, it did taste way better than any other whole wheat loaf I've made. I'm going to use more honey next time.

The oval banneton loaf had a more open crumb. Had to of been a shaping issue I guess...

[rwsaunders]

Pass the bread and butter!

[dgaddis]

Everything bagel seasoning is great, right? So I put in some bread - not on top like all the recipes I found, but I mixed it IN the loaf. Very earthy nutty flavor, can't really taste the garlic though.

Double loaf recipe:
All purpose - 900g
Water - 600g
Starter - 200g
Everything bagel seasoning - 100g

About 5hrs of bulk fermentation with three folds, and overnight in the fridge.