Any Home Bakers Here?

[ronott1]

It does indeed sound pretty much like the original recipe! The current adaptation has a formula of 3-1-1-6.5. That's 3 c water, 1 Tbsp each of yeast and salt, and 6 1/2 c flour. I like to fiddle with the flour a bit. My current batch has 3 1/2 c all-purpose flour, 1 c bread flour and 2 c whole wheat, plus 2 Tbsp wheat germ. Delicious!

I've learned to wear a glove when pouring the water into the bottom of the 500°F oven so I don't steam my hand! Then I turn it down to 475° after 10 minutes, then set the timer for an additional 25 minutes, for a total of 35. The initial setting of 500 is to get good "oven spring," or a well-risen loaf. We hardly eat commercial bread at all any more.

I use a spray bottle and spray the bottom of the oven and the bread when put the bread in. You can also spritz again at about 10 minutes of baking too. No getting scalded by water that way!

 

[ronott1]

Aria & BigBlueHen53 - your loaves of bread look delicious! Makes me feel like making some bread myself. Penny, your pizza looked delicious, as well.

So guys, yesterday we went shopping at Costco's. They were selling Roast Half Duck, 28 oz. packages with orange sauce for like $1.98 each! Well of course I grabbed a few, after verifying with a Costco employee that the price listed wasn't a misprint. The duck is fully cooked, and the instructions are to just bake in a shallow pan for 15-20 minutes. I did read a few reviews where people weren't really crazy about the orange sauce that comes with the duck. I was thinking of possibly making a glaze from our left-over Thanksgiving cranberry/orange sauce instead.
When I was a kid, my dad and brothers would go hunting, and I did NOT like eating duck. Too gamey for me, although I didn't like a lot of things when I was a kid that I like now. Also, the duck I bought at Costco is White Pekin, which I understand is a lot milder than wild duck. I'm beginning to wonder if I should have bought more of the duck, and if my son is heading to town today (where the Costco is), I may ask him to pick up some more at that great price. I hope we like the duck, cause I really don't know how it will turn out!

there should be a difference between a wild duck and a farm raised duck. I did not like the pheasants we hunted for growing up but loved the quail and doves

 

[BigBlueHen53]

I usually use some whole wheat and other grains. But, this was
a gift and they like White Breads. My Sassafras will have lots of
stuff....since the bread is for me and I like you mix and combine
flours and seeds. Planning on trying the Sassafras today. And got
a recipe with Sourdough Starter. Keep you posted. Aria

Will you tell me about the Sassafrass thing - and maybe post a picture? Thanks!

 

[BigBlueHen53]

NO...just sprinkle a little dusting....of flour. And I do place a clean
towel over the loaf after baked...I do not like too hard of a crust.

Ooh, thanks, I'll try that. These crusty loaves are a little challenging to slice!

 

[N F C]

Ooh, thanks, I'll try that. These crusty loaves are a little challenging to slice!

We have a sharp serrated knife that works well for bread. Do you have something like that?

 

[Sequel]

What type of berry jam did you make? Sounds like a nice gift.

They're called Cascade berries. I suppose they're similar to Marion berries etc. I read they are a cross between a Logan berry and our little native blackberries. They have long vines, thorns and a very strong will to live and propagate themselves! They are worth it, at least for now.

 

[N F C]

They're called Cascade berries. I suppose they're similar to Marion berries etc. I read they are a cross between a Logan berry and our little native blackberries. They have long vines, thorns and a very strong will to live and propagate themselves! They are worth it, at least for now.

I've never heard of those, but they sound good!

 

[Sequel]

I've never heard of those, but they sound good!

I think they're a PNW thing.

 

[Aria]

Ooh, thanks, I'll try that. These crusty loaves are a little challenging to slice!

Big Blue Hen53, The Sassafras with French Sourdough Bread is
rising for 1 hour. Then I will slash and turn the now cold oven on to 425 and bake covered for 40 minutes, remove cover and bake an
additional 10 minutes. 50 minutes total baking time. I will take
a photo of the Sassafras Baker and the Bread....hope it will be
a success. This is first time using. Just got the the baker as a gift. Aria

 

[BigBlueHen53]

We have a sharp serrated knife that works well for bread. Do you have something like that?

I have a very good sharp serrated knife, thanks. As I have mentioned before, I have had surgery in both my shoulders. Although I am no longer in pain, thank God, and have full mobility, I have not regained full strength and may never, at my age. These loaves are dense and very crusty. A softer crust would serve me well. I always used to butter the tops of my "light" (kneaded, risen) loaves and never had problems cutting them. But I can't knead like I used to and I haven't gotten the knack of having the KitchenAid do it. Someone may suggest having DH cut the bread. No. Lol. Just... no.