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The Great OF Baking Thread
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marcn
路I'm terrible with the thread drift... but some things just have to be shared. Ladies and gents, if you're unfamiliar with Refika's youtube channel, she's a total delight, and I can say her hummus recipe is amazing (as in super easy, and incredibly tasty)
We've made a LOT of hummus since she published this video!
Also, I kind of want to throw down against anyone else's grilled cheese sandwiches.
Lastly, a gratuitous cookie shot -- what can I say, I have a 3-yo who loves these, and sometimes there are some left for him to eat!
Also, I kind of want to throw down against anyone else's grilled cheese sandwiches.
Lastly, a gratuitous cookie shot -- what can I say, I have a 3-yo who loves these, and sometimes there are some left for him to eat!
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Walrus
路
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connieseamaster
路
I present chocolate stout cranberry upside down cake
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Archer
路路Omega Qualified WatchmakerMy wife is the baker in the family...I love to cook, but baking isn鈥檛 my thing really. Having said that, I certainly don鈥檛 mind eating it!
I saw some banana breads already that were very bread-like in appearance, so ours is a little different. More banana loaf maybe?
After baking I will cook it...in a pan with a little butter, to get a crispy layer...
Oh so good with a coffee...
I saw some banana breads already that were very bread-like in appearance, so ours is a little different. More banana loaf maybe?
After baking I will cook it...in a pan with a little butter, to get a crispy layer...
Oh so good with a coffee...
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Stewart A
路My wife is the baker in the family...I love to cook, but baking isn鈥檛 my thing really. Having said that, I certainly don鈥檛 mind eating it!
I saw some banana breads already that were very bread-like in appearance, so ours is a little different. More banana loaf maybe?
After baking I will cook it...in a pan with a little butter, to get a crispy layer...
Oh so good with a coffee...
@Archer, great minds certainly think alike!! I do this all the time with our banana bread, in fact, I'll even fry up an over easy egg to lay on top and have the yolk run over the lightly fried bread. YUM, my mouth is drooling just thinking about this.馃憤
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STANDY
路路schizophrenic pizza orderer and watch collectorI bake once a week on Saturday. Usually just some wholegrain buns for breakfast like these with spelt and emmer flour. Probably pretty close to bread that was baked in Europe 3000-4000 years ago
Regular for us to make a Mead style bread and enjoy with a beer and cheese.
I usually take it with corned beef on several day fishing trips.
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STANDY
路路schizophrenic pizza orderer and watch collectorMy wife is the baker in the family...I love to cook, but baking isn鈥檛 my thing really. Having said that, I certainly don鈥檛 mind eating it!
I saw some banana breads already that were very bread-like in appearance, so ours is a little different. More banana loaf maybe?
After baking I will cook it...in a pan with a little butter, to get a crispy layer...
Oh so good with a coffee...
Butter both sides and in a sandwich press 馃槈...saves the washing up.
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sxl2004
路Madeleines
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LesXL
路Probably one of my best bread!!
After mixing the ingredients... 1h30 first rise... then preheat the oven (240C掳 ... Any other measure is non standard) with the Creuset with lid on in it (or for whatever unknown reason our American friends called it "Dutch oven"), while preheating, second rise (around 40 minutes) then, take the Creuset out and put the dough in and put the lid on for 25 mins.
After 25 mins, take it out, remove the lid
and put it back still 240 c掳 for 15/20 mins depending on the colour. After, remove it from the pot, and let it cool.
Then post on OF to show off
After mixing the ingredients... 1h30 first rise... then preheat the oven (240C掳 ... Any other measure is non standard) with the Creuset with lid on in it (or for whatever unknown reason our American friends called it "Dutch oven"), while preheating, second rise (around 40 minutes) then, take the Creuset out and put the dough in and put the lid on for 25 mins.
After 25 mins, take it out, remove the lid
and put it back still 240 c掳 for 15/20 mins depending on the colour. After, remove it from the pot, and let it cool.
Then post on OF to show off
Edited:
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LesXL
路And the slicing... *Feeling proud* 馃槑
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vitriol
路Forest muffinns, latest creation of my wife. They are sweet but inside there is lots of spinach going on.
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amcclell
路
In our family, I bake sourdough bread and make pizza crust and my wife and daughters bake the fancy stuff.
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Stewart A
路That is how we toast our biscuits and scones in the morning - cut in half , then face down on the frying pan with lots of butter. We've been doing this for over 30 years.
In our family, I bake sourdough bread and make pizza crust and my wife and daughters bake the fancy stuff.
In my world, anything fried in butter is a winner!! 馃憤
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mjb
路The burning question, though, how do you all time your bakes???
Aside from just gauging the color of the crust, I recently purchases a very nice instant-read thermometer, and it recommends 190-210 F (depending on the type of bread) for an internal temperature as "done". So far, that seems to be pretty good (I shoot for 190 for my Italian bread loaf). This is what I use, highly recommended by a premier cooking program on TeeVee.
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LesXL
路
The heat of the Creuset will help with the rising of the bread and with the crunchy crust 馃榾
You need to cover it when baking the bread in... Usually I do it for 25 minutes, then I remove the lid for an extra 15/20 minutes. Oven temperature at 250掳c.
You could use a pizza stone for the oven but it doesn't give me the same result I find.
Good luck!
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