Think maybe needed more flour in my banana bread.
Looked like maybe I needed more flour had a heck of time getting baked done
Looked like maybe I needed more flour had a heck of time getting baked done
Any Home Bakers Here?
- Thread starter N F C
- Start date
Thanks for the recipe!
I baked no knead sourdough bread this morning. I started it yesterday at 10am and let it rise at 79F Until 7pm. I did stretch and fold pulls about 5 times but did not set a timer between stretches. I shaped into a ball and put it into a rice flour dusted banneton. It went into the fridge, wrapped in plastic wrap, until this morning at 6am when I heated up my Dutch oven to 450F and put the dough in and baked it for 25 minutes and then it was out of the Dutch oven and onto a cookie sheet for 5 minutes.
It had a very good oven spring!
Sliced for breakfast
It had a very good oven spring!
Sliced for breakfast
Rare event happened on the 15th.
Caught a comet AND a globular cluster at the same time.
Caught a comet AND a globular cluster at the same time.
To avoid heating up the house unnecessarily, Did my baking, and cooking outdoors.
Bread recipe calls for sourdough starter, as well as yeast. I don't have a starter going currently,, but still do like the sour hint of flavor
So,,, I used my cheese making byproduct (whey) instead of water.
Bread turned out DELISH
Of course I did not wait until cool
Made in Dutch oven on top of refractory bricks inside grill.
Bread size.. 5 cups flour,, and 2 1/2 Cups liquid. I did sneak in about 4 TBS butter
I baked for 30 minutes,, The interior temp was barely, 190°F,, so I took off the lid,, and baked an additional 10 minutes uncovered. Temp then was over 200°F
Crust did get more tanned, and crispy
Grill has a convenient side burner,, Pan frying some mushrooms for an excellent brown beef gravy. That went over really well on top of smashed potatoes
Bread recipe calls for sourdough starter, as well as yeast. I don't have a starter going currently,, but still do like the sour hint of flavor
So,,, I used my cheese making byproduct (whey) instead of water.Bread turned out DELISH
Of course I did not wait until cool
Made in Dutch oven on top of refractory bricks inside grill.
Bread size.. 5 cups flour,, and 2 1/2 Cups liquid. I did sneak in about 4 TBS butter
I baked for 30 minutes,, The interior temp was barely, 190°F,, so I took off the lid,, and baked an additional 10 minutes uncovered. Temp then was over 200°F
Crust did get more tanned, and crispy
Grill has a convenient side burner,, Pan frying some mushrooms for an excellent brown beef gravy. That went over really well on top of smashed potatoes
- Oct 15, 2010
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Super looking BREADS.
I've been thinking about you with all the images coming in from Webb. I bet you are having a great time!
That might just make eggplant tolerable!
I apologize. I just realized I double posted this picture. Sorry about that.
AmeraucanaHank
Blessed be the Name of God
I love to bake! And I think I am going to show some pumpkin muffins at my local county fair! I already found a recipe but if anyone has a sock blowing recipe please let me know!
I love my pumpkin muffins.
Pumpkin Muffins
Ingredients
3/4 cup sugar
1 cup sucralose *
1/4 cup honey
1/2 cup vegetable oil
3 large eggs
1-1/2 cups canned or fresh pumpkin puree
1/2 cup water
3 cups all-purpose flour
2 tsp baking powder
1 tsp baking soda
1/2 tsp ground cloves
1 tsp ground cinnamon
1/4 tsp ground nutmeg
1/4 tsp ginger
1 tsp salt
1 cup raisins
1 cup walnut halves
Instructions
Preheat oven to 400F.
Place raisins in small saucepan. Cover with water, bring to a boil, cool and drain.
In a large bowl, beat together sugar, oil and honey. Mix in eggs then mix in pumpkin and water. Add flour, baking powder, baking soda, spices, salt, raisins and walnuts. Mix quickly. Scoop into lined muffin tins, filling 3/4 full.
Bake at 400° for approximately 20 minutes.
Makes 12 large muffins.
* If using sugar instead of sucralose, replace sucralose with an equal amount of sugar and decrease the baking powder to 1 1/2 tsp.
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