Baking Bread

[Bob C Cue]

Here are some of my favorite types of bread that I like to bake.

 

[Bob C Cue]

I've been looking with envy at the results of your baking, and wonder if any of you have a favorite recipe for either ciabatta rolls or pretzel buns?

I like to use King Arthur recipes. This one turned out pretty good if I remember correctly.

https://www.kingarthurflour.com/recipes/ciabatta-rolls-recipe

 

[benniesdad]

I got baker’s envy. You guys are awesome. My wife has the master baker at our house forever. That is, until I retired a couple of months ago and am the chief cook and bottlewasher until she retires next year. Now I’m trying to go from being a one trick pony making variations of no knead bread. You all have inspired me to step up my game. Great thread.

 

[Lawnguy]

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!

Here you go. I used this method and it worked great.


http://yumarama.com/1124/starter-day-one/

 

[Lawnguy]

I've played with a few different sour and wild starters.

Let us know how it works out for you.

Will do.

 

[Lawnguy]

]

I like to use King Arthur recipes. This one turned out pretty good if I remember correctly.

https://www.kingarthurflour.com/recipes/ciabatta-rolls-recipe

King Arthur website is a great resource.

I made some parker house dinner rolls from their recipe section for Thanksgiving and they were a hit.

https://www.kingarthurflour.com/recipes/parker-house-rolls-recipe

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[Bob C Cue]

]

King Arthur website is a great resource.

I made some parker house dinner rolls from their recipe section for Thanksgiving and they were a hit.

https://www.kingarthurflour.com/recipes/parker-house-rolls-recipe

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[Lawnguy]

I'll have to try that, thanks. I couldn't help but notice the last sentence in the Baker's Tip section. Food for thought:

TIPS FROM OUR BAKERS
Due to the natural tendency of yeast dough to both stretch and shrink as you work with it, don't stress when you don't end up with rolls that are all the same size. Just arrange them however they best fit to cover most of the bottom of the pan — a shorter one next to a longer one, etc. By the time they've risen, baked, and been slathered with butter, no one will care about perfection, size-wise. And anyway, as Ralph Waldo Emerson said: "A foolish consistency is the hobgoblin of little minds."

I laughed when I read that when trying the recipe.

 

[lzbcook]

Thanks Bob C Cue
Love those ciabatta rolls- they hold some sauce and don't fall apart
Plan to try them THIS weekend

 

[smoke ninja]

I'll have to try that, thanks. I couldn't help but notice the last sentence in the Baker's Tip section. Food for thought:

TIPS FROM OUR BAKERS
Due to the natural tendency of yeast dough to both stretch and shrink as you work with it, don't stress when you don't end up with rolls that are all the same size. Just arrange them however they best fit to cover most of the bottom of the pan — a shorter one next to a longer one, etc. By the time they've risen, baked, and been slathered with butter, no one will care about perfection, size-wise. And anyway, as Ralph Waldo Emerson said: "A foolish consistency is the hobgoblin of little minds."

when I make a typical half dozen batch of biscuits the last one is never the same size as the rest. sometimes its bigger, others its smaller.

 

[Look What Maddie Made]

not exactly a loaf of bread, but I did use a yeast dough so I'm going to post this here...


today I made cinnamon rolls!


Not just any cinnamon rolls though, I've been on a cranberry kick lately so I decided to do cranberry orange walnut ones! I rolled out the dough and then covered it in butter, brown sugar, and cinnamon, and then I topped half of the dough with craisins and chopped walnuts! I rolled it up and then I sliced the roll and let the slices proof for about half hour and then I baked them!

I did half of the batch with the craisins and nuts but then I did the other half plain. for the plain half I made a cream cheese icing but I didn't take any pics of those ones. for the cranberry side I made a cranberry glaze and then I drizzled on an orange glaze too! They came out really good! I didn't use the full packet of yeast like the recipe called for, but I did use most of it. I let it proof for about an hour before I rolled it out, then for the 2nd proof I only did 30 minutes, even though the recipe said to do 45. I also kept a good eye on them while they were baking so I didn't over cook them, I think they came out perfect! I brought the pan to a friend's house for a football came and everyone liked them!

 

[dgaddis1]

...which turns out to be Mrs lunchman's favorite - a Cranberry Raisin Walnut loaf....






-lunchman

I thought that sounded like an awesome bread to have at Christmas, so I mixed up a sourdough version this morning to give it a trial run. Already I think I need more craisens and walnuts...

Pic taken right after the initial mix. Will report back tomorrow with how it turns out.

 

[Kaptain Kadian]

French bread





ciabatta sandwich rolls





biscuits





pretzels

How did you make the pretzels?

 

[RevZiLLa]

Here are a few of mine

 

[dgaddis1]

Well this turned out awesome!

In the oven with a pot o'steam

Out of the oven. Decent spring, not as much as my last loaf, but not bad.

The sides could have browned up a bit more.

I was worried I didn't have enough cranberries and walnut pieces, but I think this was perfect actually. I'll be making another loaf of this for Christmas for sure!

 

[lunchman]

not exactly a loaf of bread, but I did use a yeast dough so I'm going to post this here...


today I made cinnamon rolls!


Not just any cinnamon rolls though, I've been on a cranberry kick lately so I decided to do cranberry orange walnut ones! I rolled out the dough and then covered it in butter, brown sugar, and cinnamon, and then I topped half of the dough with craisins and chopped walnuts! I rolled it up and then I sliced the roll and let the slices proof for about half hour and then I baked them!






I did half of the batch with the craisins and nuts but then I did the other half plain. for the plain half I made a cream cheese icing but I didn't take any pics of those ones. for the cranberry side I made a cranberry glaze and then I drizzled on an orange glaze too! They came out really good! I didn't use the full packet of yeast like the recipe called for, but I did use most of it. I let it proof for about an hour before I rolled it out, then for the 2nd proof I only did 30 minutes, even though the recipe said to do 45. I also kept a good eye on them while they were baking so I didn't over cook them, I think they came out perfect! I brought the pan to a friend's house for a football came and everyone liked them!

Those look fantastic! Really nice job. It's no wonder they all disappeared at your friend's house.

-lunchman

 

[lunchman]

Well this turned out awesome!

In the oven with a pot o'steam


Out of the oven. Decent spring, not as much as my last loaf, but not bad.


The sides could have browned up a bit more.


I was worried I didn't have enough cranberries and walnut pieces, but I think this was perfect actually. I'll be making another loaf of this for Christmas for sure!

Nice job on those, glad my post was helpful. In fact, the Mrs has been asking when I'm baking her bread again. :razz: Methinks I'm heading downstairs to the kitchen in a bit to get a loaf started.

I usually overdo it with the cranberries, raisins and walnuts, never measuring. She says you can never put too many into each loaf.

-Dom

 

[dgaddis1]

Dude, it was REALLY good!! I used dried cranberries, and after sitting in the wet dough for ~20hrs (mixed up the loaf around lunch time, put it in the fridge around 6pm, baked it the next morning before work) they rehydrated a bit, and some of the juice bled out of each just a bit, adding some nice sweetness and flavor to the surrounding dough. I didn't do anything any different besides adding the dried cranberries and walnut pieces either, so it was easy.

FWIW, I had about 65g of both walnut pieces and dried cranberries, in a 700g of flour loaf (65% hydration). That 65g wasn't any magic number...it was how much the little package of walnut pieces had in it, so I used the whole packet and added the same amount of dried cranberries.

 

[Lawnguy]

Here is some sourdough bread and some pizza I made with Peter Reinharts recipes. The sourdough was made with my mother starter I made with Peters recipe. No yeast at all. Came out pretty good. I put some roasted garlic in the mix too.

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[Lawnguy]

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Bread.