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Hello fellow breadheads,

Back again with a new dish! I think I'm going to try international recipes each weekend (or thereabouts). Breadmaking is certainly an art, but it's also gotta be one of the most recognized baked goods universally. So I was wondering what other countries/cultures did as a spin on the old flour/water/salt/yeast vibe.

Baguettes de Paris par la maison des Falzon.

Having way too much fun making sticks!

We are weekending with the grands. They are 6 & 8 and pros now after several years of pizza experience. 

They know exactly how much topping and sauce they each like. They relish their designs and then devour their creations . 

Today, I will endeavor to create yet another iconic N.Y.C. street food. The Kinish.

I’ve never made soft pretzels before or any bread where the dough is briefly cooked in a simmering alkaline water bath.  I saw this recipe for soft pretzels in Bake from Scratch and I had time this morning to try it out.  Pretty fast since it uses commercial yeast. 

Hi All,

Thanks for stopping by, I had a "first attempt" at a new baguette recipe.... and it was tasty, but didn't rise as much as I had hoped. So while I was pondering the results, and cleaning up the mess, I absent-mindedly arranged it like this.

I don't know what I was trying to say, but it got eaten pretty quickly when I added some dips to the mix.

Anyway, I just hope you enjoyed the image. 

Ham.

I'll start with a qualification that I am not the world's best or most consistent baker. I dove deep into the world of sourdough back in 2019 (yes, I am a pre-COVID OG) and went as far down the rabbit hole as my lifestyle would allow. For example, I brought my starter and baking accoutrements on my honeymoon where I baked a very mid almost-frisbee version of the Tartine country loaf recipe. 

(My partner was not pleased, but she still loves me and we have a happy, healthy family now!)

It’s a done deal. I decreased the water 30g. Not anything else changed. It makes a whopping difference in the dough manageability. T 65 is a fussy flour. 

These are 227g each x 6 

YW was very active. Dough was extremely easy to fold etc. It rose like crazy overnight in bulk retard. And there’s where I’ll be making a very big change. It’s a pain to retard 6 baguettes but with the exponential growth overnight I had to deflate to maneuver and preshape and shape and their isn’t any way to recover the lift. 

I can’t believe it has been more than a hear since I last baked baguettes and even longer since I’ve made this formula.  I am definitely out of practice, the shaping wasn’t perfect but each successive one was better shaped than the previous.  I will need to do another bake in the nearish future to try to get the muscle memory back.  In the meantime, I’m not mad at this bake.  I particularly like the blistered and thin crisp crust.  They went very well with the Chicken Marbella Plums two ways that I made as the main course.

hello and welcome :)

This Saturday, I attempted to make the "easiest loaf of bread". I halved the recipe to make one loaf and ended up baking at 425 instead of 450 (I feel like the oven in my apartment handles 425 better). It's getting colder in the PNW, so for rising, I put the dough in the oven while the oven was turned off. I feel like the 2 hour rise time worked out pretty well. The 45 minute rise on the baking sheet afterwards was also helpful.