Bread - What are you baking today…..
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@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.
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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
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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.
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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
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Couldn't wait until the weekend. Started a batch before biking on the trainer last night…
Baked this am.
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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
Going to do that tomorrow…..Thanks
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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
Going to do that tomorrow…..Thanks
Whoops, forgot they were in the oven and left them in 10 minutes too long ???
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You and my wife @Giles… she never uses a timer, and frequently regrets it. I admitted long ago that I’m forgetful and time everything in the kitchen.
Those look salvageable though, as long as they don’t have too bitter of a finish.
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Looks like the loaves took care of themselves. I often Starr my sourdough at room temp and instead of baking that day, I’ll cold proof overnight in the fridge and pull it out in the A.M. it seems the dough takes care of itself, and when using the starter, the long proof, even at cold temps, adds even more sour flavor to the finished product.
However, unlike you I have a shit oven so yours look bakery quality, and mine look edible.
