That looks Great
Baking Bread
- Thread starter dgaddis1
- Start date
Awesome thread and some superb bread bakers on this forum.
It's been a few years since I've made bread out on the Kamados, I think I've only baked one loaf since acquiring the Goldens'. I'll definitely have to get back into it.
I made some rolls in the oven for Thanksgiving in the Lodge CI skillet (thanks to John Setzler for the recipe in his forum), brioche rolls during the summer but that's about it.
I've used the no knead dough in the CI Dutch oven method, had to look back through my PhotoBucket pics to find the last loaf I baked, which turns out to be Mrs lunchman's favorite - a Cranberry Raisin Walnut loaf. On the agenda for this weekend, it needs to be made and this thread has provided the inspiration.
-lunchman
It's been a few years since I've made bread out on the Kamados, I think I've only baked one loaf since acquiring the Goldens'. I'll definitely have to get back into it.
I made some rolls in the oven for Thanksgiving in the Lodge CI skillet (thanks to John Setzler for the recipe in his forum), brioche rolls during the summer but that's about it.
I've used the no knead dough in the CI Dutch oven method, had to look back through my PhotoBucket pics to find the last loaf I baked, which turns out to be Mrs lunchman's favorite - a Cranberry Raisin Walnut loaf. On the agenda for this weekend, it needs to be made and this thread has provided the inspiration.
-lunchman
bread can definitely be hard! yours looks good though! I made a couple loaves of brioche over the summer and they came out great, but I think it might have been beginners luck lol! I'm actually going to make potato bread tomorrow for the first time, I really hope it comes out good! I'm making the dough tonight! I just got a kitchen aid mixer a few months ago and it's a huge help, the brioche was one of the first things I made with it!
Have a recipe you care to share?
BBQ Bacon
is One Chatty Farker
Awesome thread and some superb bread bakers on this forum.
It's been a few years since I've made bread out on the Kamados, I think I've only baked one loaf since acquiring the Goldens'. I'll definitely have to get back into it.
I made some rolls in the oven for Thanksgiving in the Lodge CI skillet (thanks to John Setzler for the recipe in his forum), brioche rolls during the summer but that's about it.
I've used the no knead dough in the CI Dutch oven method, had to look back through my PhotoBucket pics to find the last loaf I baked, which turns out to be Mrs lunchman's favorite - a Cranberry Raisin Walnut loaf. On the agenda for this weekend, it needs to be made and this thread has provided the inspiration.
-lunchman
That looks steller. I would love this recipe!
Turns out I *had* made this on the Golden's Cast Iron before and posted a baking thread here -
https://www.bbq-brethren.com/forum/showthread.php?t=252360
I don't know if I have the recipe in electronic format since I own Jim Lahey's No Knead Bread book. A Google search of "Jim Lahey No Knead Cinnamon Raisin Bread" yielded some online recipes, here's one link:
https://www.kitchenhealssoul.com/no-knead-cinnamon-raisin-bread/
Regards,
-lunchman
Look What Maddie Made
Found some matches.
Smokin'Butts
Full Fledged Farker
I've been looking at bread for awhile now. Kinda scared like:shock: But I think this thread has been the inspiration I needed to give it a go!
Smokin'Butts
Full Fledged Farker
I agree!!! Would love this recipe. The Publix grocery bakery sells a bread very similar that I love with some fresh salted butter melted on top
dadsr4
somebody shut me the fark up.
- Joined
- Feb 8, 2010
- Location
- Howell, MI
Go for it, it's fun! Kind of like Playdough for adults. The secret for consistent results is to mix by weight, it's a game changer. But if you don't have a scale, just hold some of the flour back when mixing, then add it to the extent needed. Or pick a no-kneed recipe to start out with. My biggest failures, I've been able to scrape the burnt parts off or use it to thicken soup.
+1, try it. What's the worst that can happen? Even if you have a total failure, it's just flour. Way cheaper than messing up a $75 brisket!
Look What Maddie Made
Found some matches.
So my potato break came out just alright. I wish it would have had a better shape, but the flavor wasn't too bad, maybe a little on the yeasty side. It's good for eating on its own, it wasn't really the best texture for a sandwich though
Lawnguy
Babbling Farker
- Joined
- Nov 18, 2017
- Location
- Atlanta...
Probably over proofed from the look and your description of yeasty tasting.
But hey...the mistakes are edible.
But hey...the mistakes are edible.
dadsr4
somebody shut me the fark up.
- Joined
- Feb 8, 2010
- Location
- Howell, MI
Try using 1/2 the yeast, that's what has worked for me when the center sinks. Might take more time to rise while the yeast reproduces.
Lawnguy
Babbling Farker
- Joined
- Nov 18, 2017
- Location
- Atlanta...
I just finished my seed culture and will be turning it in to a mother starter today. Never messed with sourdough. Going to try some different breads.
Mike in Roseville
Babbling Farker
I've played with a few different sour and wild starters.
Let us know how it works out for you.
How'd you make your 'seed culture'? That's not a term I'm familiar with. There's lots of bread making terms I'm not familiar with though haha!
