Do you make your own bread?

  • No, but I intend to do so

    Votes: 0 0.0%
  • No, I always buy bread

    Votes: 0 0.0%
  • I hardly ever eat bread

    Votes: 0 0.0%

  • Total voters
    5
  • This poll will close: .

Today's Bread

[Mod.Edit: added a poll to find out how many members make bread (MG)]

I couldn't find a similar topic, so I'm making this one, just as a catch-all for whatever bread you're currently making.

Here's my bread today, a buttermilk-molasses loaf. Can't wait to try a slice.


 
Last edited by a moderator:
Musician, traveler, cook, wife and a dog, no kids
View all 2 featured items

medtran49

Über Member
Joined
3 Dec 2017
Local time
9:52 PM
Messages
2,974
Location
SE Florida
I make bread now and again. May start making it more since we now have a reliably working oven (though it's either running hot or I've got to get used to it or both).
 

TastyReuben

Nosh 'n' Splosh
Joined
15 Jul 2019
Local time
9:52 PM
Messages
2,358
Location
Ohio, US
I make bread now and again. May start making it more since we now have a reliably working oven (though it's either running hot or I've got to get used to it or both).
Most ovens have a temperature offset you can set, usually something like +-25F. That way, you can set it so it behaves the way you want it to. Just look in your manual, it should be there, and you just set it through the control panel, like setting a clock.

Since I bake a lot of pizzas, the first thing I do with a new oven is set the offset to the maximum, just to get the oven as hot as possible when it's cranked all the way up.
 

medtran49

Über Member
Joined
3 Dec 2017
Local time
9:52 PM
Messages
2,974
Location
SE Florida
Most ovens have a temperature offset you can set, usually something like +-25F. That way, you can set it so it behaves the way you want it to. Just look in your manual, it should be there, and you just set it through the control panel, like setting a clock.

Since I bake a lot of pizzas, the first thing I do with a new oven is set the offset to the maximum, just to get the oven as hot as possible when it's cranked all the way up.
It does. I saw that when I read the manual before we used it, but it also said to wait a couple of weeks before you did that.
 

morning glory

Obsessive cook
Staff member
Joined
19 Apr 2015
Local time
2:52 AM
Messages
31,560
Location
Maidstone, Kent, UK
Today I made a rye mixed with white flour loaf - about 40% rye. I was expecting something heavier but it rose and rose - right out of its banneton. And it didn't collapse and 'pancake' when turned out to bake. Photo under cooker hood lights, so not great. I'll cut into it tomorrow and post pics.

35412
 
Joined
30 Mar 2017
Local time
9:52 PM
Messages
3,124
Location
Detroit, USA
Website
absolute0cooking.com
Today I made a rye mixed with white flour loaf - about 40% rye. I was expecting something heavier but it rose and rose - right out of its banneton. And it didn't collapse and 'pancake' when turned out to bake. Photo under cooker hood lights, so not great. I'll cut into it tomorrow and post pics.

View attachment 35412
Did you do the scoring yourself, or was that already in the bread pan? Very artistic either way, but impressive if you did all that yourself!
 
Top Bottom