The baking thread.~ Bread, pies, cookies , cake and more

[SW111]

Originally Posted by chassis

Looks great. Did you mean that you laminated and baked in the same day?

No I laminate and let them sit in the fridge overnight and roll them and shape them the next morning. This batch I mixed the dough on Friday, laminated on Saturday and baked on Sunday. I like to bake in the morning but I have done it all in one day.

[chassis]

Usual rye bake

50/50 whole rye and unbleached white all purpose.

Two 1 lb chunks from a 6 lb loaf. I cut the large loaf into 1 lb pieces and keep one on the counter in a ziplock and the remaining pieces are in the freezer. Using this method I bake approx once per month.

[JJ 911SC]

Banana Bread

[Lady Jane]

A small farmer's loaf.

[chassis]

Originally Posted by Lady Jane

A small farmer's loaf.


Attachment 3436844

Looks great! What flour types?

[Lady Jane]

Originally Posted by chassis

Looks great! What flour types?

Best for Bread with Fleishman's bread booster.

[dogbone]

Made some French bread to go with my smoked beef dino ribs:



The Snake River Farms dino ribs were OUTRAGEOUS---the most ridiculous bite in all of BBQ. I can't think of a more decadent thing you can eat. (Posting more BBQ pix in the BBQ thread.)

[Lady Jane]

Pasta sauce.



1. Starting with my frozen tomatoes, zucchinis and garlic in olive oil mix from last Summer's harvest.

2. Added olives, mushrooms, carrots, celery and onions.

3. Italian seasoning blend, red pepper flakes and peppercorn.

4. Added the frozen Italian meat balls and tomato paste.

Slow convect for eight hours at 165°. The house smells delicious.