Any Home Bakers Here?

[DigMyChicks]

Been ages since I popped in here -- I think that the last time was Easter!
Anyway, I mentioned that I made miniature paskas for Easter, and now, almost two months later, here they are:
View attachment 2195102
View attachment 2195105

They look delicious!

 

[ronott1]

Been ages since I popped in here -- I think that the last time was Easter!
Anyway, I mentioned that I made miniature paskas for Easter, and now, almost two months later, here they are:
View attachment 2195102
View attachment 2195105

They look so good!

 

[pennyJo1960]

Okay all in for the buttons come on do it!

 

[DigMyChicks]

Okay all in for the buttons come on do it!

Let me get my magic wand

 

[bruceha2000]

I measured and it is 4.5 inches tall not 6.

Men, always exaggerating measurements

The flavor of the rye and spelt flour is very nice in the bread

Sadly I still have no spelt so I've replaced it with rye again. Doubled the starter and tossed in a teaspoon of yeast for good measure. Have things to do so the start of "stretch and pull" will have to wait a couple of hours.

5. 450 degree oven score just before placing in the Dutch Oven

Don't forget the "preheat dutch oven to 450" part. Mine came Saturday, similar to a 10" frying pan and a 10" deeper pot that work as lids for each other. The original creator of the Champlain bread has that and it looked easy to use. Easy to remove the lid after 20 minutes and still have the bulk of the round exposed since you use the pot part as the lid for this recipe.

This thread needs a button we could push to have a sample pop out of our devices for taste testing!

We'll have it one day, just have to get to the Star Trek era. We already have the communicators ... well kind of, can't really contact the mother ship just yet.

 

[ronott1]

Men, always exaggerating measurements


Sadly I still have no spelt so I've replaced it with rye again. Doubled the starter and tossed in a teaspoon of yeast for good measure. Have things to do so the start of "stretch and pull" will have to wait a couple of hours.


Don't forget the "preheat dutch oven to 450" part. Mine came Saturday, similar to a 10" frying pan and a 10" deeper pot that work as lids for each other. The original creator of the Champlain bread has that and it looked easy to use. Easy to remove the lid after 20 minutes and still have the bulk of the round exposed since you use the pot part as the lid for this recipe.


We'll have it one day, just have to get to the Star Trek era. We already have the communicators ... well kind of, can't really contact the mother ship just yet.

I am looking forward to seeing the bread!

 

[Sequel]

Yes mine is doing fine the sourdough .. Kicked myself real good over the roast but heck
aint the end is it

It sure can feel like the end when you have to figure out and put together a new meal real fast! Add to that what it cost to buy the meat in the first place...

 

[bruceha2000]

It sure can feel like the end when you have to figure out and put together a new meal real fast!

There's always the quick PB&J (if you have bread). Not here though, DW wouldn't touch peanut butter with a 10' knife.

 

[Sequel]

Yesterday afternoon I mixed up some dough for English muffins. Now one thing that I’ve noticed is that so far all the recipes I’ve used for sourdough turn out way too wet. I understand that high hydration is a thing here, but you can’t shape dough when it’s like a thick batter. I’m thinking the humidity may be a factor here since it’s been raining off and on for weeks now. Anyone notice a real difference in the dough seasonally?

 

[ronott1]

Yesterday afternoon I mixed up some dough for English muffins. Now one thing that I’ve noticed is that so far all the recipes I’ve used for sourdough turn out way too wet. I understand that high hydration is a thing here, but you can’t shape dough when it’s like a thick batter. I’m thinking the humidity may be a factor here since it’s been raining off and on for weeks now. Anyone notice a real difference in the dough seasonally?

The wetness will often depend on how thick the starter is. Add a bit more flour to the english muffin recipe to get it be be more like what you want.