Bread - What are you baking today…..

[Alex]

Awesome, thank you @Jens

[neph93]

Been doing three poolish mixes at a time again. One for pizza/focaccia, one for boules and the last one for bread tins. The tins are used because my smallest boys are fussy in the way that small boys can be. They “believe” they don’t like my bread, when in actual fact they are put off by the boule shape. If I bake it in a tin so it looks like shop bought they love it. Go figure.

[goosehd]

Have to love kids picky nature…our kids don’t like shepherds pie, however separate all of the ingredients and they love them individually. 

[neph93]

@goosehd:

Have to love kids picky nature…our kids don’t like shepherds pie, however separate all of the ingredients and they love them individually. 

Whereas when I was a kid, I loved shepherds pie but would “never” eat mashed potatoes [emoji38]

[goosehd]

[Filthy2123ozjunkie]

[Giles]

Poolish Poolishing…...Have @neph93 and @goosehd descending in a couple of days - bread will be needed 

[neph93]

I was thinking we should have a bake-off [emoji51] At any rate, I will be bringing some quality Norwegian stuff to have on top of the bread.

[goosehd]

I love you two…excitedly waiting. 

[Giles]

@neph93:

I will be bringing some quality Norwegian stuff

Ingrid's coming?  You've just made my day…..

[neph93]

@Giles:

@neph93:

I will be bringing some quality Norwegian stuff

Ingrid's coming?  You've just made my day…..

Flaky isn’t spelt with a «Q» Padmore…

[mclaincausey]

My wife got me an insert for my charcoal cooker that is basically a wedge with a hinged opening on the front, and a pizza stone.

Together, they turn it into a wood-burning oven that you access without opening the lid, but by opening the hinged door downwards.

So, I will be starting my baking adventure with pizza, doing a 4-ingredient VPN-style dough since that is my favorite style. I will also get into sourdough crusts in the future.

I am really excited about all this.

[neph93]

@mclaincausey:

I am really excited about all this.

I love baking adventures. Looking forward to seeding how this develops.

[goosehd]

Details or link on the wedge.  Quite intrigued.

[mclaincausey]

https://www.kickassgrills.com/primo-pizza-oven-insert-for-round-charcoal-grill.html

this one has a picture of it in the grill–their Primo website for some reason does not.

Is it strictly necessary? How much, if any, would it improve results? These questions and more to be answered in the coming weeks.

I can't wait to have pizza parties with Hattie now that it's her favorite food.

[goosehd]

Looking forward to feed back on this.  I’ve had great results just using pizza stones on the grill, but this is enticing.

Any kid who would rather eat pizza (especially homemade) over that vile McDonald’s place has a special spot in my heart.  If you haven’t taken her don’t.  We made that mistake and for years anytime we were out and drove by one the “Can we go to McDonald’s?” phrase has been uttered.  We’re finally to the age and point that it’s not in the top five of the kids choices…

[Chap]

Note to myself, don’t use expired yeast for baking bread

[Nik]

Last time my partner attempted focaccia she used expired yeast and the results were similarly sunken. Might make good compost?

[Giles]

Last time I used expired yeast, I made a brick….

[Nik]

Maybe my house has some of those bread brick walls and that’s why they are falling down