Bread - What are you baking today…..

[Giles]

Today, I continued my Hokkaido journey….

And the Padmore method of protecting the top from burning….

[kkibbey23]

Damn G, looking really good

I like the solution to the burned top

[Giles]

And, I think yours look absolutely fabulous…...

[kkibbey23]

Thanks!! Its definitely been a work in progress for me…

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[Chap]

@Giles:

Today, I continued my Hokkaido journey….

Influencer 

[Chap]

@Matty123:

great looking pizza @Chap ! well done

and that from the master 🥰🥰🥰

[Giles]

@Chap:

Influencer 

[jordanscollected]

Do you guys make croutons like it do with leftover bread? Or do you typically eat it all before it starts to stale?

[Giles]

I don't…....I don't actually use croutons that much....

[neph93]

My bread doesn’t have time to get old… after a typical Sunday morning bake, one loaf gets eaten for breakfast, one loaf stays out for monday breakfast and packes lunch and the rest gets sliced and frozen for the remainder of the week.

Here’s today’s:

[neph93]

The white rolls to the right were made by the little guys. They always follow along with my baking and want to join in, so today I helped them make a simple dough with bakers yeast.

[neph93]

@kkibbey23 apologies for the late reply, but those last two loaves look beautiful. I now bake so dark that I’m only just on the right side of burnt. The taste is wonderful though.

[Giles]

Fantastic.  Well done little guys, showing Dad the way home 

[jordanscollected]

I agree! @neph93 its great to see the kids participating. Here in the U.S. kids like peanut butter and jelly sandwiches, Grilled cheese, and some meats like Turkey. How do your little ones like their bread?

@Giles you are missing out with the lack of crouton usage. They are basically crunchy butter sponges. Melt some whole butter, toss in some garlic and herbs. Toss to coat the bread and season with salt and pepper. Bake at 350 convection for 15-20 minutes and then 250 for 30 minutes. Not just for salads. We toss ours with grilled vegetables for a burst of flavor and texture (great pairing for the preserved lemons too), and use can use them “as is” or crush them a bit to top Italian pasta dishes. And the are super snackable while rummaging for something to eat

[Giles]

Great tips….

Which reminded me to rummage around at the back of the cupboard, and find these....

[neph93]

@jordanscollected:

How do your little ones like their bread?

Norwegians way slices of bread with a topping for breakfast, lunch and supper. It is a central part of the culture so there are a lot of options, both recognisable (cold cuts, cheese, meat spreads, jams), imported (peanut butter, nugatti, Philadelphia etc), and traditional (normally weird things with fish). My guys eat most stuff. Salami, cheese, jam, sweet spreads, different types of ham (cured and salted is a treat), but the two favourites are very Norwegian, Kaviar (a paste made of smoked cod roe) and «brunost» or brown cheese, which is a high fat, sweetened cheese with a lot of fudge/caramel about it.

[Chap]

@jordanscollected:

Do you guys make croutons like it do with leftover bread? Or do you typically eat it all before it starts to stale?

I do… sometimes. Roast them in duck or goose fat, we fill potato dumplings with them

[Giles]

[neph93]

What a lovely pair…

[ROman]

@neph93:

What a lovely pair…

The bread or the drawer pulls with reflection???