Bread - What are you baking today…..
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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.
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A few loaves from today. Caraway sourdough.
Also showing off my new cutting board that I received as a Xmas gift from my boss.
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Lovely looking loaves @jordanscollected
My standard warm spot levain got doubled today, because it is the most luxurious bread I know of and will work well with the strong and varied flavours of a Norwegian xmas breakfast table (think lots of salted, cured fish and meat, pickled fruit and veg).
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Those look substantial neph.
Fish, meat and pickled fruit and veggies–-sounds great.
