The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.

Steam made the baguette crust

Light_Work's picture
Light_Work

Steam made the baguette crust

 

I don't care for really large holes, the mayo spills out and there is no bread in the bread

Comments

Lechem's picture
Lechem (not verified)

Looks delicious. And what a lovely crust too.

Nice all round.

Light_Work's picture
Light_Work

Pie crust... Hard to manage and time sensitive.  Awesome.

 

Dinner rolls with a light brioche recipe.

Great right out of the oven but no real staying power.

 

Of course a cinnamon bread with all the extra dough.

 

Next item is biscuits and dumplings. I need a 7 hour ferment to make the gluten edible for GF sensitive tastes around home.

 

 

Lechem's picture
Lechem (not verified)

Wonderful. All of it. Sourdough pie crust must really bring depth of flavour to a pie. Lovely! 

While you're going down the sourdough route for gluten sensitivity have you looked into spelt and einkorn as easier wheat family grains to digest? 

Light_Work's picture
Light_Work

Einkorn.  I made bread with it a couple times and didn't like the flavor or cost.  Now that DW will eat sourdough I'm hoping to use it in biscuits which require a non fermented or kneaded flour content.  I've got cookies and pancakes going now as well.

Isand66's picture
Isand66

Nice Baking.  All looks fantastic.