Bread - What are you baking today…..

[Giles]

And, I will take that.....

[Giles]

Tonights bread making experiment is Taftan.....

[Giles]

[Brian]

Hopefully some Vietnamese rolls
First bread I’ve made that calls for ascorbic acid

[Giles]

Japanese Milk Bread....

[Giles]

Getting better…..

[ROman]

Looks great.

[Giles]

[endo]

the alps? no Sir ! Vanillekipferl, could be some special spice in there

[goosehd]

@endo Those look really good…

[Giles]

Milk Bread about to go into the oven...

[seawolf]

Those look great!

[Giles]

And done....

[ROman]

Trying to decide what looks better, the wine or bread...... The bread looks great.

[seawolf]

@Giles Looks like a winner to me!

[Tago Mago]

@Giles very nice. We’ve established there’s wine on the right, but what’s on the left?

[Giles]

Spirits

[Giles]

Round 1 of the xmas bread making complete

[Giles]

Thank you. Took me a few attempts to dial it in. But I think I've got it now.

The Danish Rye Bred that I am doing for the first time though, is a completely different story. The recipe was American so used the antediluvian measuring system of cups (what the fuck is a cup, you ask), I ballsed up my conversions to gms, so the dough was so wrong, it could not have been worse. I've chucked a pint of beer into it and that has got it a texture I am assuming is correct, it is now quietly fermenting in a corner. Whether I have managed to rescue it or not remains to be seen....

[Chap]

Biga bread with italian flour from Caputo and a 48 hours biga pizza for christmas eve