Bread - What are you baking today…..

[seawolf]

@Giles Looks like a winner to me!

[Tago Mago]

@Giles very nice. We’ve established there’s wine on the right, but what’s on the left?

[Giles]

Spirits

[Giles]

Round 1 of the xmas bread making complete

[Mister_Brue]

This post is deleted!

[Giles]

Thank you. Took me a few attempts to dial it in. But I think I've got it now.

The Danish Rye Bred that I am doing for the first time though, is a completely different story. The recipe was American so used the antediluvian measuring system of cups (what the fuck is a cup, you ask), I ballsed up my conversions to gms, so the dough was so wrong, it could not have been worse. I've chucked a pint of beer into it and that has got it a texture I am assuming is correct, it is now quietly fermenting in a corner. Whether I have managed to rescue it or not remains to be seen....

[Chap]

Biga bread with italian flour from Caputo and a 48 hours biga pizza for christmas eve

[goosehd]

@Chap Jens, so very happy to see you!!! Merry Christmas and I wish you the best in the new year. One day our paths will cross and I look forward to that day

[Chap]

@Giles said in Bread - What are you baking today…..:

And done....

@Giles I need that milk bread recipe... they look amazing

[Mister_Brue]

This post is deleted!

[Giles]

I think it may have. Will try a slice when I get downstairs....

Just out of the oven last night:

[Giles]

@chap - this is the recipe I use.

https://silkroadrecipes.com/japanese-milk-bread-rolls/

But modified, as such:

[Giles]

A tad wet, but tastes great......

[Brian]

Beer can save anything someone once said

[Chap]

@Giles thx will give it a try

[endo]

@Giles do you have a nice recipe for a Focaccia?

[Giles]

I dont do Focaccia I am afraid - well, not yet....

[endo]

any suggestions then for a tasty bread (no too difficult to be done) to have with cheese, olives, red wine ... etc?

[pechelman]

cant go wrong with this @endo
https://www.seriouseats.com/better-no-knead-bread-recipe

[Brodie]

@endo We started messing around with focaccia last Fall. We just used this recipe:

https://www.emmafontanella.com/no-knead-focaccia

Done it twice, and it's turned out great both times...the only real tweaks we made was cooking it a little less than recommended...we like a a nice doughy soft bite. Unfortunately I don't have any money shots of the loaf cut open though.

Pretty easy recipe, takes a bit of time...but most of it is non-active, and just letting it rise and rest.