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redreader posted:I bought the https://shop.kingarthurbaking.com/items/harvest-grains-blend-3-lb and added half a cup to my most recent no-knead bread. Holy poo poo it's good. I've been using this a lot lately too. Here's their Harvest Grains Bread recipe I use. This is also good to shape the dough into buns for grilled chicken sandwiches instead of making a whole sandwich loaf. Make sure to egg wash the tops and sprinkle more harvest grains on there for looks.
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Apr 7, 2021 13:40
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| # ? Apr 16, 2021 11:21 |
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Baking steel lands tomorrow.
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Apr 8, 2021 20:09
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Malefitz posted:Decided to try something new today. Vinschgauer or Vinschgerl from South Tyrol.. Thanks for the inspiration! 
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Apr 9, 2021 18:59
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those look great
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Apr 9, 2021 19:43
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beerinator posted:I've been using this a lot lately too. Here's their Harvest Grains Bread recipe I use. This is also good to shape the dough into buns for grilled chicken sandwiches instead of making a whole sandwich loaf. Make sure to egg wash the tops and sprinkle more harvest grains on there for looks. I want to try that. I don't have the helper thing though, and it looks like a great ingredient to use. I like using wheat in my recipes but it makes the bread sort of sink a lot. I am trying to get larger loaves. Even if I use a normal loaf pan for the king arthur no-knead bread and put in half of the recipe it never comes out looking like that with the big overflow bit coming out of the pan. I should try more recipes....
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Apr 9, 2021 22:24
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redreader posted:I want to try that. I don't have the helper thing though, and it looks like a great ingredient to use. I like using wheat in my recipes but it makes the bread sort of sink a lot. I am trying to get larger loaves. Even if I use a normal loaf pan for the king arthur no-knead bread and put in half of the recipe it never comes out looking like that with the big overflow bit coming out of the pan. I should try more recipes.... the relevant parts of the dough improver are just wheat gluten and vitamin c fwiw, which add structure and workability to your doughs
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Apr 9, 2021 23:04
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I made some bagels. Finally got me some malted barley syrup and also did the roll-around-your-hand shaping instead of punching a hole. Came out great, at least taste-wise - I could use some work on the shaping for sure.  Crumb shot 
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Apr 10, 2021 20:31
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blixa posted:I made some bagels. Finally got me some malted barley syrup and also did the roll-around-your-hand shaping instead of punching a hole. Came out great, at least taste-wise - I could use some work on the shaping for sure. Those look amazing. 
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Apr 10, 2021 20:39
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A wonky-rear end bagel hole is a sign of trust and quality IMO.
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Apr 10, 2021 21:02
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Oh, hey. I finally got a version of my pain de campagne that I think looks pretty decent: I mean, lookit dat rear end.
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Apr 11, 2021 01:33
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good bagels and good bread looks y'all
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Apr 11, 2021 18:13
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I AM TRYING TO MAKE SOURDOUGH I MIXED 100 GRAMS OF RYE WHEAT AND 100 GRAMS OF LUKE WARM WATER JUST LIKE THE BOOK I HAVE SAID IT IS GOING TO TURN INTO BREAD AND I WILL BAKE IT AND EAT IT
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Apr 14, 2021 22:29
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| # ? Apr 16, 2021 11:21 |
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hell yeah dude
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Apr 15, 2021 02:12
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