Bread .......any kind

I roll out a piece of dough about 5 inches long and wrap it around my thumb and do a little roll/shake thing. I make the holes pretty big so they dont close up in the baking soda/brown sugar wash.

 

Very nicely done

 

Dang! Looks great!

 

Do you ship??seriously

 

I let the holes close up a bit, sometimes too much/unexpected they closed up as much as they did, but we make them into breakfast sandwiches so I like to have a smaller hole.

 

Damn.

All those things I can't eat! Why do I even look at this thread?

Listen kids, don't become insulin resistant!

 

I don't eat bread either. I make a lot of it.

 

This is sourdough from this morning. I bake on Tuesday morning because I dont work until 3. I mixed these up on Friday. 96 hour cold ferment is my favorite sourdough to make. The gluten still holds up at 96 hours and I am told it has a very pleasant sour taste. I wish I could figure out how to make a double split on the oblong loaf without one side blowing out.

 

I made pizza dough for tomorrow, this AM - bulk fermentation in the fridge cause I gotta go to work

I finally was able to follow @Kwikvette advice and not overwarm the H2O and damn that yeast was all kinds of active once I proofed it!

 

Have any of yall tried making pizza dough using beer instead of H2O?
Like shitty, watery beer - busch light or such -

I should have tried it this time round but was in a hurry..

 

Can't say I have, I'd be missing said ingredient cause this house never has shitty, watery beer

 

Haha -
I have a 12pk of bush light in the pantry that I soak burgers in before grilling em [+ some teriyaki sauce + janes crazy salt] = tastes amazing..
I tried using good beer but that tasted like shit so, back to the shit beer for the burger grillin/

 

Oof. No. But I'm not against trying it.

PS Busch light apple is worth it.

 

I have seen the busch light apple - but I don't wanna commit to a 12pk until I can verify with a single

 

I need to make a cuban bread this week

 

It's Busch light. It's a 10$ gamble

 

This is even cheaper, and tastes better

 

Lemme know when you're done and I'll be over!

 

I made hot capicola pizza last night and it came out really good.

I made the dough on Saturday morning and threw it in the fridge to bulk ferment for two days, cause I'm lazy/got busy..

I divided it up yesterday and put 2/4 balls back in the fridge for calzones tonight.

The dough was alot easier to handle/stretch and tasted better, but it was a tad bit tackier. I'm interested to see how behaves today when I do the calzones..