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For the bakers amongst us!

Discussion in 'Food and Drink' started by PierreRodrigue, Feb 17, 2014.

  1. PierreRodrigue

    PierreRodrigue Tactical Walrus Founding Member Contributor

    First new loaves...
    [​IMG]
     
  2. bieniek

    bieniek Founding Member

    [​IMG]

    Baguettes, the standard catched rachitis unfortunately, but the a l'ancienne was great

    [​IMG]

    Sourdough yesterday
     
  3. apathetic

    apathetic Founding Member

    [​IMG]

    Guess the difference between those on the the left and those on the right :)
     
  4. Chuckles

    Chuckles Founding Member

    image.jpg

    A few peasant loaves yesterday.
     
  5. Few breads from the past:
    [​IMG]
    [​IMG]
    [​IMG]
     
    Last edited: Mar 30, 2015
  6. John Fout

    John Fout Founding Member

  7. Chuckles

    Chuckles Founding Member

    Happy Easter!

    image.jpg image.jpg image.jpg image.jpg
     
  8. NMaxy

    NMaxy Contributor

  9. CrisAnderson27

    CrisAnderson27 Professional Craftsman

    Subscribing!!
     
  10. bieniek

    bieniek Founding Member

    Great great looking loaves of bread. I envy the blooming. They say you can tell a lot by the way you bake. Youre a good man, you ba*tard.
    The white thing on the rolls dont do it for me. But the bake is revelation, the colour and shaping awesome.

    Happy Easter!

    [​IMG]
     
  11. Lucretia

    Lucretia Founding Member



    Chuckles has the best buns! :D
     
  12. NMaxy

    NMaxy Contributor

    I missed this somehow. Based on personal experience, the canneles on the left are from a silicon mold...those on the right from copper.
     
  13. apathetic

    apathetic Founding Member

    Nothing goes past you :D

    They were cooked for exactly the same time from the same mix. If I leave the ones in the silicone mould another 20mn in the oven then they're not too bad. But they never get close to the ones in copper moulds.

    I need more copper moulds!

    edit: typo
     
  14. Lucretia

    Lucretia Founding Member

    That's good to know how silicon affects the results. I've thought about getting some silicon pans--might need to rethink it.

    Just plain everyday honey multigrain bread. I think I need to add some gluten or more bread flour. I've added more grain (buckwheat) and like the flavor, but the bread breaks instead of bending now. Need to get it fixed before BLT season.

    BreadA.jpg
     
  15. Chuckles

    Chuckles Founding Member

    This one is my favorite. Called Altamura. 150 year old Italian starter. It is the only one that doesn't need steam to get good oven spring. Hand shaped but not cut. It separates naturally so every loaf is very different, especially if you are inconsistent when shaping! I personally prefer it darker but it just doesn't sell well if it is taken much further than this. Love, love, love this bread. Right out of the oven they sound like Rice Crispies turned up to Eleven.

    image.jpg
     
  16. apathetic

    apathetic Founding Member

    Silicon has lower heat transfer than a lot of metals, so if you're trying to get a nice crust it's definitely not the best material to use. On the other hand, it's really useful for other applications such
    as sponge cakes, and other softer desserts.
     
  17. Toothpick

    Toothpick #2 since day #1 Founding Member

  18. Mine looks pretty similar to that.
    I'm using a blend of 20% rye, 40% strong wholewheat, 40% strong white flour.
    Sometimes i make a bit of mash potato and it mix in (keeps longer), sometimes i just put a bit of milk and a bit of oil in there.
    Using silicone 'breadtins' as well. (The only thing that works in this bottomburner oven.)
    Used to make lovely breads on a stone in the previous oven, but that one died and the money was tight to get a decent one, so less baking these days. :(
     
  19. Chuckles

    Chuckles Founding Member

    image.jpeg

    I have really been enjoying this sandwich bread. It has a 10 grain hot cereal mix in it. I am still messing with the ratios and will probably add a few sunflower seeds but this is the closest I have come to what is in my head for sandwiches at home.
     

    Attached Files:

  20. Lucretia

    Lucretia Founding Member

    I love bread. That looks delicious.
     

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