Bread - What are you baking today…..
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https://www.loveandoliveoil.com/2019/03/sourdough-crackers-with-olive-oil-herbs.html
What I followed for them. Things learned. Rolling as thin as possible allows for them to be more crisp. Too thick and the center can be a little soft. Make sure to add the salt before you put in the oven. Made that silly mistake and it wouldn’t stick after. Big duh moment.
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Looking solid goose.
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I’d buy a cheap bread lame, they all do the same. Prolly can get one for $10 or so. It’s really a razor blade but it cuts way easier and more evenly. For the burst, that’s more dependent on what you are using to cook it in. More steam will lead it to open up. If you are using something with a lid, I’d try putting the pot in the oven at 500 for a hour. Then put the dough on, score it, toss 2 normal size ice cubes in and put the lid on immediately. Oven down to 425 for 20 minutes and then remove lid to brown the top.
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That really does look amazing @goosehd. One of my favorite way to homemade loaves is to make deviled eggs, and make you whipped filling really airy and mayo heavy so there's plenty extra, and then spread the leftover filling on homemade toast. It's one of the joys of life for my wife and I.
egg salad works too, but something about the yolk spread...
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@jordanscollected Thanks Jeff! I do like devilled eggs and egg salad.
Tonight we had the fresh loaf of bread (half of it), with spaghetti bolognese…
…and now you’ve given me an idea for the leftover loaf.
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New gaff... back on the bread-making. White poolish, ala Forkish, but done in tins. Crumb was a little denser than last time but pleased with the even structure. @ARNC once wrote that he felt the world was a better place when I baked, and that has stayed with me.
“Some of those that work forces
Are the same that burn crosses”- Virginia Woolf
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Oy I’d eat the hell outta that
WTB
IHSH-IHG-BLK XXL
Sugar Cane Coke Stripe SS L charcoal
