Timenspace
Legendary Member
It looks delicious!
Today’s Bread (2023-2024)
- Thread starter TastyReuben
- Start date
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- Tags
- bread
May as well add this here, just for record-keeping:
SandwichShortOfAPicnic
Forum GOD!
Looks delicious!
Herbaceous
Veteran
I don’t bake nearly as much bread as I used to, but I just pulled these burger buns out of the oven:
Windigo
Kitchen Witch
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The first white loaf from my bread making machine I got from my birthday, has turned out delicious! I used the French campagnard setting, and it is indeed as nicely crusty and airy as I would hope. So happy! 
I bought this because due to my rheumatic hands kneading bread myself has been no succes, but this machine does it for me.
The hole is supposed to be there, it's because of the dough kneading hook that is used by the machine in the process. It's the mark of a loaf made with a bread machine.
Sliced & toasted
The end result. Yum!
I bought this because due to my rheumatic hands kneading bread myself has been no succes, but this machine does it for me.The hole is supposed to be there, it's because of the dough kneading hook that is used by the machine in the process. It's the mark of a loaf made with a bread machine.
Sliced & toasted
The end result. Yum!
Today’s white sandwich loaf:
Fresh from the oven.
The inside:
That looks vert different from your usual liaf. Very lovely. How did you achieve it?
Thank you!
Normally, I make sandwich bread (pan loaves), which are pretty easy and relatively fast, but I watched a video from King Arthur Flour about “everyday French bread,” and thought I’d give it a try.
Nothing unusual, and I’ve made bread like this once before, but it was the usual for bread like that: poolish the day before, then doing all the bowl folds and all that the next day, and baking in the oven with water poured in to create that big blast of steam, to get that crackly crust.
Froze one loaf for later.
Last edited by a moderator:
My usual sandwich loaf, with buttermilk, bacon fat, and sorghum in the mix. Always good.
I was rooting around in the fridge and found a quart of buttermilk I’d completely forgotten about, so I had to quick use it up.
I made a batch of buttermilk (American) biscuits, a batch of buttermilk scones, a batch of buttermilk dough for pinwheels - all that went into the freezer for now - and that loaf of bread.
I’ve just enough buttermilk left for some good dip and/or salad dressing tomorrow.