The Baking Thread

[snickerd3]

too hot to bake...

 

[leggo PE]

I like the batard loaf for sammiches. Portability is key for work sammich.

Batards are a good idea! I’m much less experienced in shaping batards vs boules. Could use some practice there as well. I now have a better tool for baking batards so it might be worth trying out!

I was think of using my Pullman pan and go for a more traditional sandwich loaf shape, maybe. Gah, too many options!

 

[ChebyshevII PE PMP]

too hot to bake...

Blasphemy.

 

[snickerd3]

Blasphemy.

my baking recipes aren't written for super hot heat. I've tried baking my winter specialties in the hottest part of summer and they don't come out right.

 

[ChebyshevII PE PMP]

my baking recipes aren't written for super hot heat. I've tried baking my winter specialties in the hottest part of summer and they don't come out right.

I guess that makes sense. Environment does change cooking/baking procedures.

 

[leggo PE]

100% whole Spelt sandwich loaf that was too big for my loaf pan:



And yep, I still do not know how to rotate portrait images when posting from a iPhone here.

 

[leggo PE]

The balance of the weekend’s baking:

Sourdough batard, nicest looking loaf I’ve made in a long time — and the first batard I’ve made in years, because now I can bake them in my bread oven! 25% whole wheat, 25% type 80 whole wheat:



Crumb shot:



Same dough as above, but shaped into my trusty boule:

 

[snickerd3]

found a gluten and diary free recipe for keylime pie...now to find dairy free cream cheese and coolwhip and key limes (or bottled juice) Probably the most expensive pie I will ever try to bake.

 

[leggo PE]

found a gluten and diary free recipe for keylime pie...now to find dairy free cream cheese and coolwhip and key limes (or bottled juice) Probably the most expensive pie I will ever try to bake.

I can’s wait to hear how it turns out!!

 

[Rodeo_EIT]

I can’s wait to hear how it turns out!!

Looks good. How was it?