Bread .......any kind

Damn those look so goood

 

Where you been hiding?

 

Still had to add more liquid - I shouda measured but I was just pouring it on

I froze most of them = future biscuits..

But I'm doin some QC right now and they are tasty!

 

He been playin flight sim and getting fancy accessories to do so . . .

 

Got a little one I take care of for the most part

You saw my new toy?!

My throttle should be shipping out soon; high end piece of gear, wait til you see it!

 

If anyone's curious, this came out as a resounding "meh". It's still a homemade focaccia so it still wins. But I've made better.

Still way better than the Panera focaccia loafs

 

Okay so you par/baked it and then finished it off on the stove/hot lid and all?
Crumb looks good - can't argue with fresh homemade bread either.

Was the convince of being able to finish it on the stove worth the 'sub par' taste?

How did the 8x13 go?


I haven't had good results with par/baking - but I only tried it with biscuits and maybe I didn't bake them enough in the par/baking stage..

 

It was basically just a bit undercooked.

The intent was that when i camp I have a stove but not an oven. If i par baked a loaf i could finish it off and have fresh bread at camp.

I've par baked a handful of times and they're fine, still way better than store bought, but not as good as firing it until it's done straight away.

8 or 9 whatever x13 went great. Usually does. Sorry didn't take a picture but I've posted it before, focaccia is such an easy bread to make. I use the same recipe for a sandwich loaf.

Bagels are my next venture. I've made them before but want to make them better.

The stove bread was a no go. oh well. Tried something new, glad to have the experience. I'm going to try canned biscuits stovetop for wanting to be extra while camping.

 

Seeded rye for the win

 

Good to know..

Did you par/bake the 9x13 too and finish it off in the oven?
I guess it was just the cooking on the stove part that was the fail?

I par/baked some biscuits and then froze em - they were okay but still a tad raw/gooey in the middle - I learned I was/am better off just freezing them 100% raw.

Haven't tried making focaccia yet - IDK why - hopefully soon I'll get the bug to try a new recipe..
I also have Challa on that to/do list.

I've made bagels before - I can get em pretty good.
Learned a few things:
instead of doing the rope/fusing the ends together to shape the dough, make a ball and punch a hole thru the middle
gotta be careful when you boil them first - handle em too rough and they kinda come out deflated - still good but not as risen as i would like
when i made the pretzel rolls - i let them rise on parchment and then cut the parchment and used that to lift/drop them into the boiling water - seemed to deflate the rolls less; next time i do bagels again, i was gonna try this trick.

 

We freeze the baked biscuits, just reheat at later time and they are good. Never really tried par baking breads.

 

Hmm - never done that..

I did try par/baking the biscuits then freezing - that didn't go so well.. not inedible but wouldn't do that again..

I went back to freezing them raw - ain't broke, don't fix it, eah?

 

sourdough focaccia salt and pepper. Never gets old. A little under baked on the top i feel but the bottoms over so didn't want to keep it going. Still good.

 

Hot honey sausage/goat cheese pizza
Made the crust and used shitty beer instead of water - I think it made it a bit tastier and the crust browned a little bit better

 

Slider buns for my friend's housewarming party tomorrow:

 

Clearly only 2 of us here know how to share