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Message
re: Making Artisanal Bread
Posted on 4/14/20 at 8:42 pm to BlackCoffeeKid
Posted on 4/14/20 at 8:42 pm to BlackCoffeeKid
quote:
I ate it while sitting outside a cafe, drinking an espresso, while smoking a hand-rolled cigarette.
I don't even smoke, but it may have been the highlight of my trip
That’s my vibe, right there, minus the smoke. Kayser’s baguette aux cereales is my favorite bread item in the whole wide world of bread. It’s part whole grain, coated in mixed seeds (flax, sunflower, pumpkin, sesame). Perfect with a triple cream cheese and a bottle of whatever (cider, rose, eau mineral), or some pate.
1
Posted on 4/14/20 at 9:04 pm to hungryone
Smoking isn't my thing either, but we were hanging out with some locals we met the night before, and I just couldn't pass up the opportunity to light up in that scenario.
Honestly, I didn't even know who Kayser was at the time. But that baguette and a fig loaf (pain aux figues?) is pretty much what got me into bread once I returned home.
Honestly, I didn't even know who Kayser was at the time. But that baguette and a fig loaf (pain aux figues?) is pretty much what got me into bread once I returned home.
Posted on 4/19/20 at 8:09 pm to BugAC
First loaf out. Obviously had a problem getting the flour off the top. I think maybe it's because I used AP. Haven't cut it yet. Nervous.
Posted on 4/19/20 at 8:23 pm to heatom2
I know I should've let it cool but, we wanted to try it tonight. I'll let the second loaf cool overnight. It's a little dense but for a first attempt I'll gladly take it. At every step I'd the way I just knew it was going to be a disaster. 
Posted on 4/20/20 at 7:24 am to heatom2
Made some pizza last night for the family. I’ve made it before with a quick recipe from Bobby Flay that was ok. This recipe is outstanding. The crust is near perfect. Outside has a good crunch and the inside was pillowy soft. And my notoriously picky 5 year old said it was his favorite pizza ever.
This post was edited on 4/20/20 at 7:26 am
Posted on 4/20/20 at 8:07 am to BugAC
Looks delicious man
Posted on 4/20/20 at 8:26 am to BugAC
I'm going to give that pizza dough a try this week 
Posted on 4/20/20 at 8:40 am to fatboydave
Made 2 loaves on Saturday and both were delicious (loaves #8 & 9)
Did breakfast pizza again and made buffalo chicken pizza on Friday night
Did breakfast pizza again and made buffalo chicken pizza on Friday night
This post was edited on 4/20/20 at 8:45 am
Posted on 4/20/20 at 11:38 am to heatom2
Looks great!
Posted on 4/23/20 at 4:44 pm to unclejhim
Apparently I didn’t score it deep enough as the bread busted open perpendicular to my scores but it looks tasty.
Posted on 4/23/20 at 5:54 pm to mylsuhat
Looks great. I think I’m going to make my next loaves next weekend. Either that or brew beer...or both.
This post was edited on 4/23/20 at 5:55 pm
Posted on 4/23/20 at 6:24 pm to BugAC
I made King Arthur's no knead crusty white bread tonight and it was pretty good and super easy. Though it could use a touch more salt.
Could definitely see this being a weekday thing while doing sourdough on the weekends.
Could definitely see this being a weekday thing while doing sourdough on the weekends.
Posted on 4/23/20 at 6:55 pm to heatom2
I made that. Good stuff.
Posted on 5/3/20 at 12:53 pm to OTIS2
My shaping still has a lot of room to improve. However this makes four successful loaves baked to date of sourdough. The flavor for today's loaves are off the charts compared to the first attempt.
Dat crumb shot
Dat crumb shot
Posted on 5/4/20 at 9:47 am to heatom2
This post was edited on 5/4/20 at 10:48 am
Posted on 5/4/20 at 9:58 am to mylsuhat
Looks good hat
Posted on 5/4/20 at 10:30 am to mylsuhat
I love the “smile” on that loaf! After about 3.5 years of baking mostly low yeasted lean breads for sale, I’ve scaled back to baking for myself only, and I’ve reminded myself how much I like pain de mie, brioche, and other enriched breads. Leftover brioche made into bostock (with almond cream) is so dang good for breakfast or afternoon coffee.
Posted on 5/4/20 at 10:58 am to hungryone
Brioche will be my next thing to try.
Posted on 5/6/20 at 11:04 pm to mylsuhat
After some nightmare attempts at cultivating a sourdough starter with just AP flour I was finally able to get my hands on some instant yeast, and made my first loaf of bread. I was so paranoid about it sticking to the proofing dish I used entirely too much flour, but I’m pleased with the rise and shape...though I have a feeling the crumb is going to be too dense. Haven’t cut into it yet. Hopefully it’s edible. Those above pizza pics definitely have me wanting to do that next.
This post was edited on 5/7/20 at 2:32 am
Posted on 5/16/20 at 11:20 am to PhilipMarlowe
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