Outstanding!!

We're working the same recipe, but I drop it to 375F when I pull the lid. That's a great bread base, I've put garlic and cheese in, beer, whatever. I'm not a baker, but it's hard to f up. I'm going to try that hot finish.

Flat bread.

Coolio fats!

My wife made it a few days back, seems her dough was a little slack and it spread more than intended. Was still delish though. It has buckwheat flour and molasses in it.



So, I woke up the sourdough the other night and she made another loaf with that yesterday. And put it in a bread pan just in case

Anyone remember that bread making monk back in the 90's on TV?

We made a lot of bread back then.

I do recall something, but in the 90's we didn't have much TV, no cable as I recall. First half I was a starving student and for a person without a "job" I spent an awful lot of 11-12 hr days in class and at the library. Second half, after my wife and I got together, we lived in hovels and paid back student loans while working as much as we could. TV over the airwaves was enough for our needs.

Geno, Your wife obviously is no pilgrim in the kitchen, did she ever try that King Arthur beer/sourdough/dark on you? Somebody brought a couple loaves of that to the Grange Cioppino feed a couple years ago... so good it nearly caused a riot. I tried it (no baker me for sure) and it was a total disaster...threw most of it out in the field, the deer would come over and look at it...and walk off. Finally the blue jays wore it down.

flintlocke,

she uses a lot of King Arthur stuff, don't know if she tried that one yet. Some of our bread recipes come from there, most come from the Bread Machine Magic series of books and the little pamphlet book that came with the machine. A year or so back, she started preferring to make it in the oven and just uses the dough setting.

I make some bread every now and again too, it's not always her doing. But, having worked in commercial bakeries for almost 10 years, I can usually put together something edible without a recipe or by switching ingredients in some of the recipes we have.

I'll look for that stuff you mentioned in her King Arthur stuff and give it a try if I find it.

Growing up, Dad would get a 50lb bag of white and a 50lb bag of whole wheat from the Wiesenburger mill for the year's bread. Was a big half day trip.


I ordered a 40lb bag of king arthur's when covid started.

Big step up from all purpose flour.

Whole wheat sourdough with spelt berries

Dutch Oven Whey Bread proofed in the Instant Pot. [img]https://www.24hourcampfire.com/ubbthreads/ubbthreads.php/galleries/15711954#Post15711954[/img]

NICE MATE !

Half oatmeal, half wheat. Got on autopilot and forgot to change up my heat treat.

But the house smells good.

Great looking stuff Ella.....................and the rest of y'all.

Latest one was an Irish Soda Bread



Longarm's and stevenson's are looking good too!

Yesterdays somewhat misshapen Sweet Oat Bread (made with molasses)

English Toasting Bread today:



Homemade bagels the other day, recipe from our favorite bagel place over on the coast. My says " I need to work on making them nice looking"



Toasted, with some cream cheese on them, they were plenty good enough for me. I didn't care what they looked liked. All gone now!