What are you baking today (2025)?

They are not rolls & not loaves either.
Almost got them burned by pushing one of the pizza stone close to the fire source of the uuni
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Bottom one had a side slash, but apparently not deep enough
 
JAS_OH1 said:
Did it make it a little dense?
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Not really. Rye doesn't have the protein like wheat does which is why it's typically denser so I add a bit of this:
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For overnight in the fridge ferments I also add a Tbsp of molasses and a bit of this:
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This batch came out like this:
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A batch with no additions looks like this:
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Made some 100% whole wheat bread. Weighed out my berries, plus a little, and ground it then weighed into the mixing bowl. Overnight rise, punch down and shape in the AM, rise again and cook. I usually, in the summer, pan fry the flat breads but this one rose really well so I baked it.
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badjak said:
New batch of sourdough on the go.
I split in 7 and keep in the fridge. One baby bread a day for a week :)
Main reason: i'll just finish the whole lot in no time otherwise. There is something about fresh bread
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The bread I made yesterday, ⬆️, with the fresh milled berries and overnight rise tasted so much better than I recall it ever tasting before. It's been a long minute since I've milled my own flour but now my living space can accommodate such endeavors. 🙏
 
medtran49 said:
Funny, I was just looking at that recipe today. Hope you like it!
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That’s one they have a video up on YT for, so I watched that as well, and I already suspect I’ll like the changes you made (which I followed). I love orange, so I’m sure I’ll like it.

I use dark pans, so I have to reduce the temp and pull them a little early, and that does affect any upside-down cakes I make. I think they really need that extra time and higher temp to get the caramelization going. I probably should buy a lighter pan just for that.
 
TastyReuben said:
That’s one they have a video up on YT for, so I watched that as well, and I already suspect I’ll like the changes you made (which I followed). I love orange, so I’m sure I’ll like it.

I use dark pans, so I have to reduce the temp and pull them a little early, and that does affect any upside-down cakes I make. I think they really need that extra time and higher temp to get the caramelization going. I probably should buy a lighter pan just for that.
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I've got pans and bread loaf ones from USA Pan and Wilton. I've had the Wilton's for decades and both brands hold up like tanks if you manage your cleaning them. 👍
 
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