A Zojirushi BB-CEC20 has been my kitchen companion for over 14 years now. Usually a simple "Italian Olive Oil" loaf every two weeks for me. Occasionally a Rusian "Kulich" (this recipe is not really a Paska, more like brioche). If you don't have time or the ability to work the countertop, these machines make an excellent 2 lbs. product reliably with little attention in prep and clean up!
Bread -
- Thread starter Toothpick
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Yesterday's pan du jour was one of my favorites: When I have the time to mill and sift wheat berries, I like to feed my starter with the left over whole grain, then use the whole-grain starter in a loaf of white. It gives the white loaf a really good depth of flavor and texture but it's not a whole wheat loaf. The "wheaty-ness" has been exhausted by the starter over a couple of days before I use it next. The toast is amazing.
drive 50 miles each month to buy french butter. some good bakeries here in Oregon
I’m afraid of this thread.
Given that this thread originally began as thinly veiled homage to butter, I was wondering what other's used to keep theirs? I was turned on to a butter crock a year or two ago and have loved it. Butter as it was meant to be IMO; not ice cold out of the fridge. The concept being water in one side, butter in the other; the water acts as an air-tight seal to keep the butter fresh at room temperature.
Found mine at a local shop, but I've seen it and many like it on Amazon and elsewhere.
Have to throw in a bread shot, because ... well ... bread!
Found mine at a local shop, but I've seen it and many like it on Amazon and elsewhere.
Have to throw in a bread shot, because ... well ... bread!
kelbro
Alfred Spatchcock
Today's batard. Forgot that I had scaled up my measurements for the loaf pan so it came out quite large. Oh well, we have plenty of butter.
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Thanks for posting this - I did not know this existed. About a year or two ago we started keeping our salted butter at room temperature in our house in a standard covered butter dish. We do not have central AC but we do have a cold house and its been okay like this. (I have heard its pretty common in Europe to keep butter at room temperature). That said COVID-19 baking bread hobbies mean we go through Costco packs of Kerrygold at a reasonable clip
Dave's Killer is a good brand. Ezekiel is great if you're into sprouted grain. But if I want just plain old bread, which is rare, nothing beats a good sourdough loaf, for me. A couple good quality fried eggs, salt, pepper, maybe a little hot sauce or mustard, a little cheese between a couple pieces of sourdough, toasted or not. Who is gonna argue with that? Scrumptious pre or post workout meal.
Did someone say bread?!
Umm yeah, Bread!
I don't have a bread problem. You have a bread problem.
happy Hondadays!
happy Hondadays!
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I don’t see a problem. I see a solution to too much flower.
No such thing....
Well guys, here is my contribution. Organic white and spelt bread. Turned out pretty good...
Do you bake the battard in an oval cast iron? I only have the round and have been baking in that...
I actually use a spun iron cloche; thinner than cast. Handles batard and boule just fine. I used to use an inverted cast iron dutch oven over a cast iron skillet before that, trying to make the base as shallow as possible.
The cloche has been perfect. Highly recommend. I got mine from the Breadtopia website. Tho they haven't had it in stock forever. The maker is Netherton Foundry, UK: Spun Iron Baking Cloche, a cooking bell & 12inch (31cm) baking tray - https://www.netherton-foundry.co.uk/cooking-baking-dome-and-tray
If I'm doing two loaves together, these days I'll use a cast iron or even carbon steel skillet with a stainless mixing bowl for the lid.
That looks very interesting. I might have to look into that. Do you preheat that like cast iron? And if not, what are your cooking times for a 500 gram flour loaf?
Definitely preheat. I do 400 gram flour loaves (~900 gram total weight), ~450 degree F for 35 min under the lid with convection fan running. Uncover, drop to 400 F, turn off convection fan, continue until desired color. In my oven ~10 min.
I almost forgot a bread pic. Unfortunately no bread yet today. However ... my wife did stumble down stairs going on about the smell of cinnamon wafting through the house.
Trying to get 2021 off to a better start than it's predecessor. Happy New Year, everyone!
Trying to get 2021 off to a better start than it's predecessor. Happy New Year, everyone!
Thank you! I have a crappy oven and the fan is always on... It is whirlpool, but one of the cheaper older models.
