My housemate's having a little dinner party so I just made this loaf to go with the smoked salmon starter.



Really happy with it except the pumpkin and sunflower seeds I put in are a bit unevenly distributed. There's actually quite a lot in there, the sad slice in the picture isn't a very good example.

I've got an exam tomorrow, so instead of revising I'm distracting myself making bread (although the exam is on Food Product Innovation, so I can kind of justify it in my head).

Roasted butternut squash bread.


It wasn't as dense as I thought it would be, but I did have to keep adding flour as the mashed squash was so moist. You can taste the sweetness of the squash, and colour is awesome.

I've seen the Seinfeld episode where the steal the chocolate babka a million times, but I've never actually had a babka. So, I made a babka today. Worth stealing from Happy Gilmore's grandma imo.




http://www.kingarthurflour.com/recip...e-babka-recipe

Deviated a little bit, got to the end and realized that they weren't going to twist it, but I twisted it anyways. Also bumped the heat up to 350 and did it for 45 minutes instead of an hour at 300.

That looks like something I'd eat in its entirety before being able to snap a photo.

It also appears after some googling that they stole a marble rye and the babka was a different episode. Still delicious.

omg, the bread in this thread looks spectacular ... drool!

Am hoping my bread skills improve enough to start making stuff like chocolate swirl bread

thethethe, did you get the recipe for the butternut squash bread online? The nut bread looks really good too

There's so many different pizza-making articles over at serious eats ... was this the one you were looking at?

The Pizza Lab: Which Rack Should I Put My Stone On?


Just tried that method myself and ran into the same problem - nice char after 2min, but the bottom was still soft. Then I tried moving the stone back down to the bottom of the oven, but it wouldn't turn on again due to the auto shut-off, and kenji from serious eats was recommending not leaving the pizza in longer than 4min, so the crust only got semi-crisp ... meh ....



Sticking the spoon in the door of the oven to keep it open didn't work to stop the auto shut-off either lol Guess maybe next time I'll try pulling the pizza out until the element turns on again?


PS Additional links from serious eats, for reference:
http://slice.seriouseats.com/archive...s-to-know.html
http://slice.seriouseats.com/archive...tml?ref=search

Just starting making bread and have made a bunch of loaves. Sesame has def been the standout, just took an olive bread out of the oven, so we'll see how it is.

Those are pretty.

JL,

Nice. Let's see some slices, please!

Thanks! Slices on the next couple of loaves. My coworkers ate all of those already.

Cinnamon Raisin toast.... mmmmmmmmmmmmmmmmmmmm so good

if your not using at least a convection oven the best way to get a pizza right is to shape the dough put it in the preheated oven at full blast for 5-7 minutes THEN put the toppings on. almost impossible in my experience to get a pizza right in a normal 550 degree oven. top will get burned or dough will be undercooked.

Another C&R w/ more C this time:

First shot at baguette. 12 hour preferment, 66% hydration. Tastes great, could use some refinement in technique and equipment.

Anybody got a pumpernickel recipe? I had some toast at a Uptown Diner in Minneapolis over the weekend that was out of this world good.

wow, mouth watering, it think i'll have cinnamon bread for breakfast tomorrow

That baguette looks tasty, and sounds as if it were pretty easy?

I'm getting a little crazy today and experimenting. Here's the plan:

Cheddar and cracked black peppercorn bread
Cornbread
Sesame Poppy bread

And then some sort of dessert. Deciding between choc chip cookies and apple cinnamon cream scones. Made the gf invite her friends over to help us eat all this crap.

Here are some shots of the progress thus far:

Counter:


Cheddar / Black Pepper going in:


Coming out:


Cornbread going in:
(liquid on top in the corner is BUTTER. yum. At this point I think "crap I think this loaf pan looks too small..."

Cornbread halfway through:
(I guess I was right about it being too small...)

Sesame / Poppy bulk rising start:


More pics to follow and slices etc.

i can ask my grandma she propably has one. but do you knwo what you are getting yourself into? pumpernuckel bakes for 18-24 hours.

JL they look great. Have you ever tried making cornbread in an iron skillet with lots of fat? You fry the dough for a bit before bunging it in the oven; It's as good as it sounds.

How was the flavor of the cheddar pepper bread? it sounds delicious.

I haven't - this was actually my first time making cornbread. My gfs friends are going nuts over it. I really wanted to make jalepeno cornbread but that will have to wait for next time. I'd love to make it in an iron skillet on the burner first, that sounds awesome.

The flavor of the cheddar bread was really good. With butter it's a bit muted, but by itself the pepper is very apparent and the bites with cheddar are incredible. I would definitely remake this one but with more cheddar (or gouda, parm, or any other aged cheese) and more pepper.

Here's a pic of the cornbread right out of the oven:


I was worried by how dark the outside was, but it doesn't taste the slightest bit burnt or overcooked.

And here's the final rise on my sesame / poppy (sorry about the filter):

wtf, seriously?

yep its made from wholegrain and baked at a low temperatur.
ususally one would start the "dough" in the morning put he pumpernickel in the oven after lunch and than bake it over night.