Any Home Bakers Here?

Ok my Country Bread that I started Friday is out of the oven. When I took it out of the fridge this morning it was so flat and limp looking it really surprised me how it puffed! I think next time I’ll bake them on different pans! And... I’ll move them to one with grease on it! Lol Can’t believe I didn’t think of it! All in all I’m happy with it!
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Ok my Country Bread that I started Friday is out of the oven. When I took it out of the fridge this morning it was so flat and limp looking it really surprised me how it puffed! I think next time I’ll bake them on different pans! And... I’ll move them to one with grease on it! Lol Can’t believe I didn’t think of it! All in all I’m happy with it!View attachment 2017449View attachment 2017450View attachment 2017451

Looks good!

I use a little sprinkle of corn meal instead of grease on the pans. Makes for easy clean up!
 
She had given it to Ma they used it for chicken the only thing they did not boil so it is more than 100 years old but solid as the day made
And is a much finer grained cast iron than what you can buy today.

Very nice! My French husband would love it if I made him an omelet like that.
I have a question for him. From an actual French person MANY years ago I learned that what we call French Fries, the French call Belgian Fries. I made French Toast yesterday. I bet the French don't call it that ... what DO they call it?

Ok my Country Bread that I started Friday is out of the oven.
Looks fabulous!! Is the recipe in the thread?
 
Looks good!

I use a little sprinkle of corn meal instead of grease on the pans. Makes for easy clean up!
Well I will have to do something because it took the two of us to chip them off the pan! :gigThe bottom was just a tick this side of being burnt but the bread itself is chewy and delicious! Also I did score the tops but Not enough to see, so I’ve got some reworking to do on this.
And is a much finer grained cast iron than what you can buy today.


I have a question for him. From an actual French person MANY years ago I learned that what we call French Fries, the French call Belgian Fries. I made French Toast yesterday. I bet the French don't call it that ... what DO they call it?


Looks fabulous!! Is the recipe in the thread?
They call French toast pain perdu
 
Well I will have to do something because it took the two of us to chip them off the pan! :gigThe bottom was just a tick this side of being burnt but the bread itself is chewy and delicious! Also I did score the tops but Not enough to see, so I’ve got some reworking to do on this.

They call French toast pain perdu
 
And is a much finer grained cast iron than what you can buy today.


I have a question for him. From an actual French person MANY years ago I learned that what we call French Fries, the French call Belgian Fries. I made French Toast yesterday. I bet the French don't call it that ... what DO they call it?


Looks fabulous!! Is the recipe in the thread?
Yes it is! It’s called Country Bread. I only ever heard them say frite for the potatoes. He’s not really THAT French, the last 300 years or so they were in Quebec.
 

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