Any Home Bakers Here?

[ronott1]

View attachment 1933581

@Aria Thank you! This smells wonderful and was super easy!

Very nice looking bread!

I am going to fire up the oven soon for the Cajun three pepper bread

 

[Aria]

View attachment 1933581

@Aria Thank you! This smells wonderful and was super easy!

Thanks. I like it....easy to make and I like it toasted. My husband
(hard to please) DOES NOT LIKE IT. I just baked what he does like
his rolls. That is a neat recipe too. Makes one dozen. Aria

 

[pennyJo1960]

the old adage cannot please everyone all the time I do not bother to do the english muffins or bagels we go to franz bread store regular we can get them like 2 for 4 bucks on both or 1.39 a piece I am worth more than that in time and effort eating a nice blueberry english muffin with colby cheese and a banana nut muffin I make all good in my book

 

[Aria]

Here are the rolls my husband LIKES

 

[Aria]

Just out of oven. Recipe? I will post if anyone wants it. Aria

 

[igorsMistress]

Just out of oven. Recipe? I will post if anyone wants it. Aria

Yes please!

 

[ronott1]

Just out of oven. Recipe? I will post if anyone wants it. Aria

Have you posted the recipe before? If so, it is in the index. If not please post it!

 

[ronott1]

The Cajun Three pepper bread is out!

I can't wait to try it

 

[pennyJo1960]

looks normal did you post the recipe?

 

[ronott1]

looks normal did you post the recipe?

It is here: https://www.backyardchickens.com/threads/any-home-bakers-here.921333/page-2307#post-21838980

Cajun Three-Pepper Bread (No-knead)
A big thanks to Jerry in Seattle for this great recipe adapted from Peter Reinhart’s Brother Juniper’s Bread Book. It came out very well.

3 cups bread flour
¼ cup uncooked polenta
¼ teaspoon cayenne pepper
½ teaspoon coarse ground black pepper
1-1/2 teaspoons sea salt
¼ cup sourdough starter
2 tablespoons Tabasco sauce
1-1/2 cup water
1 tablespoon finely chopped fresh garlic
¼ cup finely diced red bell pepper
1 tablespoon chopped fresh parsley

Place dry ingredients (flour through salt) into a large bowl and mix well. Combine starter, Tabasco sauce and water and add to the dry ingredients. Stir and add in the garlic, bell pepper.and parsley.

Cover bowl with plastic at let sit at room temperature for 18 hours.

After 18 hours turn dough onto well floured surface and gently flatten enough to fold dough back onto itself a couple times to form a roundish blob.

Cover blob with plastic or an inverted bowl and let rest 15 minutes. During this rest period, line a proofing basket or bowl with Reynolds Release foil.

Gently and quickly shape blob into an approximate ball and place in proofing basket or bowl.

Cover with a towel or bowl cover and let rise for 1-2 hours depending on room temperature.

Just before baking, slash the bread top to control cracking and lift the foil and dough into a Dutch oven or ceramic (e.g. La Cloche) baker preheated to 500F degrees. Bake covered for 30 minutes. Remove cover and bake an additional 15 minutes at 450 degrees.

Allow bread to cool completely before slicing and eating.

This loaf has outstanding color in the crumb and is only slightly hot. Cream cheese is a better spread than butter. Would be good as a sandwich with cheese and meat.

Note: Check out Peter’s post and pics of his Cajun Three Pepper Bread.

Also, see Steve Krause’s first try at no knead baking – Cajun style.