Bread .......any kind

They are micro. Why not full size?

 

for a "beginner" as you claim, your pics say you do good baking!

 

We were allowed to select from a few different sized pans.

I opted for 4.5oz pieces when I shaped my dough since it's just my wife and I. How big are they supposed to be? They're like medium/large cupcake sized?

I gave away one of my sourdough loaves to my neighbor; been giving him and his wife a lot of my extra bread

 

Definitely beginner! Like I said no baking experience at all, not even at home with the exception of enchiladas.

I butchered my second sourdough loaf if you scroll up! Same with the bagels lol never again will I make bagels.

 

@Kwikvette

I think butchered is a bit extreme - I bet it tasted good and that is where it really matters!
Sounds like you are a pretty quick study

+ you can always make french toast casserole with the less than perfect loaves
https://www.thespruceeats.com/baked-french-toast-with-brown-sugar-streusel-topping-3056830
Ignore the bread recommendation and just cut whatever you screw up into cubes or chunks or whatever, toss em in a pyrex dish and cover with the egg mixture, blah, blah -

I have done this many times - I still can't seem to sort out the potato hot dog buns

On the upside, I finally [after years of trying/getting frustrated] figured out how to make Cuban Bread

 

You say Cuban bread??

 

That looks sooo freaking good, and I actually have 2 loaves of french bread I made yesterday!



That's Pita on the right bottom corner.

You got me looking up Cuban bread now....

 

Real pannetone is large 10-12 in tall 7-8” diameter

 

First attempt at baking at home and I was craving herb oil rolls.

Recipe below -

1 tsp of garlic, minced
1 tsp of rosemary, chopped
2oz of olive oil
1/4 tsp of dried oregano
1/4 tsp of dried sage
1/4 tsp of dried basil

Place in pan on stovetop, heat and stir, cool to room temp and set aside.

14oz water
10g yeast

I always temp my water to 95.

24oz bread flour
21g sugar
18g salt
2oz parmesan cheese

Mix yeast mixture with oil mixture, add to dry and mix to shy of window pane.



You can add cheese to the dough and mix slightly more. I add cheese before baking though.

Let it proof. I don't own a proofer so I covered it lightly and set it in a bowl. House is set to 70 at the moment.



It's gotten plenty bigger already, but I'm giving it a little more.



Next steps are to degas and scale to 2oz pieces.

You'll see I only placed 6 rolls; wife and I only wanted a few so I cater wrapped the bowl and will retard overnight for more rolls tomorrow.

Egg wash your rolls and proof to double in size.



Egg wash, here's where I add cheese on top, then bake at 375 for 15mins.



*Egg wash consists of 1 whole egg, 1 egg yolk, 2 tbsp of water, and a pinch of salt*

They look so yummy.



Enjoy Red Bull Vodka (or your favorite drink of choice) while your rolls bake.

 

I’m excited for you. You’ve been putting in great work

 

Appreciate that!

I took up culinary/baking for my family; having been the bread winner to now being retired and stay at home husband it's been a huge change.

So I figured, what else can I bring to the household?

Finding that baking is really fun!



Only wish we had a convection oven

 

And damn, that's huge!

 

It’s never too late to get one. If finances are an issue, sell your products and save - they’re definitely competitive at your early stages. I’d buy from you if gluten wouldn’t kill my wife.



How much?



Jokes! But I’m happy to offer any and all advice I have on selling your product WHEN you build the confidence to do so. The skill is there, what matters is your intentions with your natural talents. You are absolutely CRUSHING it!

 

Couldn't find a good scaled picture. I usually do them in large old school coffee cans

 

Yea, Cuban Bread.. .. ..
I lived in Tampa during high school and then in Broward for a few years after college and had withdrawls when I moved to NC many years back; love it here but missed the bread like crazy bad - so I tried and failed many times to replicate said bread till recently.
I work at a whole animal butcher shop + we render some high grade lard = got me thinking about attempting it again; then I found this video:

https://youtu.be/zi5zmZn6y9Y
at 4:50 is when he does the bread part; recipe is in the description

It freaking worked, worked great - I bloom the yeast + sugar then add the melted lard + before adding the flour/salt and letting my Kitchen Aid knead it for 5 min. I can double the recipe in my 6qt mixer = 4 loaves.

Best sandwich bread ever - tasted great, not too dense, nor to filling, crust crisps up great on a griddle, or just eat half a loaf with some butter

 

Def will try it, thanks!

 

I cook my pita bread on the grill grates, get it hot AF and then lay out 4 at a time.
If you have a grill, I recommend trying it.

I put a link to the Cuban bread above, along with the video I found it in.

[Bread] baking is fun, I totally agree -
How I did not find this thread until recently is beyond me..

 

@amyracecar bread is a winner!! I did mess up a little but not the recipes fault still came out great thanks!!

 

That is so cool!
Glad it worked out well for ya - now it is time to start making some sandwiches with it

Here are a few tasty suggestions I have tried:
- salt/pepper some skirt steak, grill it up, cut into pieces + add blue cheese dressing
- chicken cheese/steak [chopped chicken, onion, white american]
- blackened catfish/tilapia

 

Round 2 Cuban bread recipe, i re-organized the ingredients list. Looks good