The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Happy New Year friends!!!!!

Skibum's picture
Skibum

Happy New Year friends!!!!!

For my New Year's Eve bake? Pull, vat else! Hey I am working on my braiding technique and bake one of these a week. Also a chance to wish all my fresh loaf friends greetings, best wishes, health, health, happiness, interesting times and great baking! I also have a loaf of high hydration sanny bread on the go to balance things.

I also wanted to show of my beautifully re-seasoned cast iron cook ware. A very old skillet and a newer Lodge combo cooker, I use for bread. the skillet was re-seasoned with pure flax seed oil, five times @ 500F for an hour, the Lodge 3 seasoning cycles. the non-stick performance of the skillet is a couple of levels of magnitude better! I found this information at a Facebook group called CAST IRON COOKIN & BBQIN. I mention this as most of you great bakers are also great cooks. This FB group has been a great source for food ideas, techniques and overall entertainment.

Check out these bad boys!

A simple technique to greatly improve the performance of your cast iron. Skibum recommended!

Happy New Year friends and happy baking! Ski

Comments

joc1954's picture
joc1954

Thanks for sharing that. I have to re-season my Lodge skillet as well.

Happy new year and many good bakes in 2017!

Joze

Ru007's picture
Ru007

Well done Ski.

Have a very Happy New year!

Ru

jameseng's picture
jameseng

I love the look of a nicely braided loaf. That reminds me...I need to re-season the baking steels. Re-season my joints too as I am feeling creaky lately.

PalwithnoovenP's picture
PalwithnoovenP

That's some serious seasoning! Happy New Year!

isand66's picture
isand66

Happy New Year Ski!

Beautiful picture perfect Pulla and some nice looking iron to boot!

All the best in the New Year!

Ian

Lazy Loafer's picture
Lazy Loafer

I think you've practiced enough! And it looks especially nice with the contrast between the dark crust and the light 'spaces' between the braids. Good food, made pretty too!

I need to re-season one of my cast iron pots, now that I use it to bake bread in the wood stove. It's on the 'to do' list. :)

Happy New Year, and happy baking in 2017!

Danni3ll3's picture
Danni3ll3

That pulla look yummy!

Funny that you mention cast iron in your post since I pulled out a couple of rescued pans that I had sand blasted and seasonned last summer to make appetizers the day before yesterday. The bacon did a good job of sticking to the pan at first but after a couple of batches of caramelized onions and mushrooms, things seemed better. I guess the key is to keep using it to finally get this nonstick property. 

dabrownman's picture
dabrownman

This one is bold too!  Well done and Happy New Year's SKi

JohnChris's picture
JohnChris

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leslieruf's picture
leslieruf

it is a very nice looking pulla! thanks for the seasoning tips too, I am seasoning a couple of terra cotta pots and the bigger one has had three rounds the smaller newer one has only had one and yes the bread stuck a little. I ran a knife around and the bread released quickly which is just as well. I am using the pot as the top of a DO and the bread needed another 20 minutes to finish baking and caramelize!  so I will definitely do a couple more rounds of seasoning.

happy baking Ski

Leslie

cgmeyer2's picture
cgmeyer2

The pulla is lovely. I also want to thank you for listing the cast iron fb site. I love my cast iron skillets & dutch ovens.

Happy 2017,

Claudia

Skibum's picture
Skibum

Thanks everyone! I hope you all have a great 2017! Some time ago dabrownman suggested I do French toast with pulla. I thought it was a great idea and tried it today. It is bitterly cold once again, so I was surfing for breakfast ideas. I toasted the two matching sides of the pulla slices and spread them with a mixture of cream cheese and mixed berries, a little sugar and a drop or 2 or lemon extract, then mushed together. The resulting sandwich was dipped in egg and fried as French toast. All I can say is where has that been all my life!

So breakfast this morning was thick cut hickory smoked bacon, potato latkes and French toast! Wonderful!!!

Happy baking! Ski

 

isand66's picture
isand66

Just saw this....beat the toast with cottage cheese and scoop of beans and a tangerine I had for breakfast!  I've been dieting for the last 3 weeks so this just made me gain 5 pounds just looking at it :).

Skibum's picture
Skibum

The filled pulla cooked French toast style is on the menu again this morning, as it was yesterday. You can give the fruit/ cream cheese filling on any bread.

Happy eating! Ski