• There has been a recent cluster of spammers accessing BARFer accounts and posting spam. To safeguard your account, please consider changing your password. It would be even better to take the additional step of enabling 2 Factor Authentication (2FA) on your BARF account. Read more here.

Breadmaking 101

I don't understand the gigantic doobie trend. A slim, well rolled hand-twist of some good skunk will smoke better, is good for sharing, and leaves plenty for additional rolls IMO.

The whole point is getting the smoke into your lungs not looking cool while you do it. :laughing
 
CocoLoco said:
I don't understand the gigantic doobie trend. A slim, well rolled hand-twist of some good skunk will smoke better, is good for sharing, and leaves plenty for additional rolls IMO.

The whole point is getting the smoke into your lungs not looking cool while you do it. :laughing
Click to expand...

My first high was the best, and that was...a while ago. Everything else has been a let-down since. I enjoy the rolling more than the smoking now. And if we're really getting back on track, the kneading is even better. My triceps are going to look amaze-balls if I start knocking out some loafs.
 
Gearing up for a run at no-knead baguettes this weekend. Got a balance, sheet pan, dough knife, silicone sheets, baking stone, and recipe.

Any pro-tips would be appreciated.
 
Took another crack at the country loaf. The crumb is improved. It was really tasty, with a moist, tender, custardy crumb, and a crispy crust.

The dough picture is the preshaped dough after bulk fermentation.
 

Attachments

  • DSC_0113.jpg
    DSC_0113.jpg
    112.4 KB · Views: 20
  • DSC_0136.jpg
    DSC_0136.jpg
    119.7 KB · Views: 18
  • DSC_0139.jpg
    DSC_0139.jpg
    99.9 KB · Views: 17
A country loaf or pain de campagne refers to the sturdy breads baked by French farm women as opposed to the white, airy baguettes made from refined flour.

CZlpUH2UUAAIdE_.jpg
 
Ffffffffuuuuuuuu
I need to take a crack at this dutch oven loaf thing
 
Plus you get a free cast iron pan and cast iron pot as a bonus ;)

I have 2 sets so I can do 2 loaves at a time, and I've never used them for anything else. I have a regular 10" skillet cast iron same brand and a Le Creuset pot.
 
Great thread!

I’m a bread making newb with only a few loaves of Irish soda bread (literally) under my belt.

I’m curious, when do you use bread flour over all-purpose flour?

CJ
 
I use unbleached white flour from King Arthur mixed with King Arthur whole wheat, like a 70/30 ratio or 80/20 or 50/50 for heavy wheat
 
Mandle said:
It shouldn't be too salty if you end up with a 2% bakers percent for salt. Measure by weight!

Flour 400g
instant yeast 1g
salt 8g
water 320g

I might try the same technique using a small amount of sourdough starter rather than instant yeast for fun.
Click to expand...

how many loaves is this?

EDIT: 1
 
Last edited:
Don't haz basket. Imma skurred of sticking. That's why I asked how long it takes for the basket to behave.

*edit*
I should probably add that my frankendough isn't quite as well behaved as our Canadian friend's well mannered progeny.

 
Last edited:
You must log in or register to reply here.
Back
Top