Finally done with bread baking today. Made 2 white bread loaves, 3 wheat bread loaves, a Pullman loaf, and 2 French loaves. One French loaf is already half eaten, and not in the picture.
Finally done with bread baking today. Made 2 white bread loaves, 3 wheat bread loaves, a Pullman loaf, and 2 French loaves. One French loaf is already half eaten, and not in the picture.
Finally done with bread baking today. Made 2 white bread loaves, 3 wheat bread loaves, a Pullman loaf, and 2 French loaves. One French loaf is already half eaten, and not in the picture.
Here is the Rosemary Focaccia recipe for try number 3 and here are some learning tips. Firstly, I knead by hand, so I mix in a large bowl. I, with not many supplies, then flour a metal pizza pan and knead the dough on that. I spread olive oil in the large bowl and transfer back for first rise. I then re-flour the pizza pan lightly, knead, then transfer back to bowl for second rise.
I have time during second rise to get oven preheating and get that pan washed and dried. I then use that pan to put the dough on and bake, because it allows me to spread it out in the circular shape (if you put it on a baking pan or in glass dish it will be rectangular shaped, so if you want circle, use the pizza pan). I sprayed lightly with non-stick cooking spray before putting dough on it. I used the dried rosemary flakes again and no complaints - everyone seemed picky with the giant fresh rosemary leaves but these flakes were ate without notice. Keep an eye on it at the end of baking time, but 20 on the pizza pan was just right. If in doubt, cut the oven off and let it sit in there for another 5 give or take.
Cutting the bread? Use a pizza cutter
I did not have flaky salt. I instead had fine sea salt. I used the same amount of salt called for in the recipe but in fine instead of flake for the dough. On top, you'll want to finely sprinkle if you do not have flaky otherwise it will taste very salty. That is how we prefer it, so we sprinkle salt over the top after brushing with olive oil. Afterwards I make the indentions. If you indent then oil, it likes to fill the holes instead of spreading out well.
Tonight, paired with tiny steaks and roasted baby potatoes.
Good morning/afternoon fellow baking Betties and Beaus. Today I am going to make Cheddar biscuits to go along with my corn chowder for dinner. Once they're done I'll yall what they look like.
I can't bake everyday or we'd be fat fatter than we are.
Anyway, my hubby tells "dad" jokes everyday to his co-workers and shares on our family texting group. The ones he shared today are fitting for this thread.
Why did the baker go to the square dance?
. He wanted to do-si dough
What kind of bread has a bad attitude?
. Sourdough
Why did the Baker study so hard in school?
. the honor roll
