Bread - What are you baking today…..

[Chap]

[Filthy2123ozjunkie]

My mom made this. But I cheered her on with positive reinforcement and affirmations.

Irish soda bread

[Giles]

Same, same, same - 50% Poolish with French wonder-yeast…..

[Giles]

[jordanscollected]

when your fricken premium loaves of bread are just "Ho Hum", you know you are living right.

[neph93]

One of the simpler bakes I’ve done recently, but very satisfying…. 48 pigs in blankets for Fast Eddie’s fourth birthday party yesterday:

[Giles]

Well, you know what everyone says about pigs in blankets….. Well anyone who matters (and by that, I mean Anthony Bourdain)......

Also, please remember to bear this important bit of advice Bordain imparts, when choosing what to serve up for Fast Eddie and his mates (probably best not to tell Hottie)….

[bryaneidins70]

@Filthy:

My mom made this. But I cheered her on with positive reinforcement and affirmations.

Irish soda bread

My god… that wouldn't last long 

[neph93]

@Giles:

Well, you know what everyone says about pigs in blankets….. Well anyone who matters (and by that, I mean Anthony Bourdain)......

That last line of his is no joke. I make these for all the kids parties and adults and children alike go totally bananas for them. I'm thinking "it's a milk heavy pizza dough, and store bought hot dogs, calm the fuck down", but I get the most joyful and extravagant compliments on them.

@Giles:

Also, please remember to bear this important bit of advice Bordain imparts, when choosing what to serve up for Fast Eddie and his mates (probably best not to tell Hottie)….

As for that, Fast Eddie is a savage at the age of four, when it gets to the having sex stage he won’t be hanging with boys or girls who get put off by a bit of lutefisk stuck between the teeth. I somehow doubt Anthony ever was either [emoji1]

[ROman]

True statements about Pigs in Blankets…

[goosehd]

My first attempt at Southern Style biscuits in about 20 years.

[Giles]

I know nothing.  Did that work?

[goosehd]

It was close, but not quite right.  I overworked the dough (slightly) which made the biscuits heavier than I normally like.  I also should have put them under the broiler for 30-60 seconds to get the golden brown top.

Here is a picture of a proper biscuit:

[neph93]

Looks close enough to me… how will you be eating them?

[goosehd]

Butter and homemade jams (peach, raspberry, and Apple Butter).

[Brock]

Yum!

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[neph93]

@goosehd:

Butter and homemade jams (peach, raspberry, and Apple Butter).

Nice. Very nice indeed.

[Giles]

@goosehd:

Butter and homemade jams (peach, raspberry, and Apple Butter).

Yum

[Lowlander]

I like baking, but have never had the time or motivation to properly learn how to bake a bread. Recently, though, a recipe for a "no-knead beer bread" caught my eye. I only had to throw some standard ingredients into a bowl, mix in with a 1/4 teaspoon of dry yeast and–interestingly, and apparently crucially--a beer, leave alone for some 20 hours. Then put the dough into a cooking pot and into the oven. All very easy, and here's the result:

Admittedly, this doesn't meet the artisanal standards that most of you in this thread have achieved. As a lazy weekend warrior, I'm happy though!

[neph93]

@Lowlander:

Admittedly, this doesn't meet the artisanal standards that most of you in this thread have achieved. As a lazy weekend warrior, I'm happy though!

Lovely looking crumb in that. Nice and airy. The low yeast, long proof is at the heart of most of the bread making here. Quite funny that you got such a good spring and open crumb without all the folding, shaping and proofing some of us bother over. Great stuff! How does it taste?