Do pretzel rolls get love in a bread thread? Because this looks amazing!

http://smittenkitchen.com/blog/2014/...r-house-rolls/

Damn those do look incredible

neato

I chucked in a packet of mixed seeds to make this a bit more interesting.



It probably could have done with another few minutes in the oven. Of course, the problem with fresh bread is once we'd started it, we couldn't stop...

The "Cooking a Good Everything Else" thread influenced me to get a sous vide machine. This thread just made me order a KitchenAid stand mixer. I'm so excited to start making bread!

For a party I made baguettes and sourdough wheat boules
For both doughs I autolyzed bulk fermented and proofed outside in colorado <50f this took about 40 hours.

Baguette 67% hydration with a poolish of 100%, sourdough 70% hydration

yummmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmm mmmmmmmmmmm

First time making skillet to broiler pizzas, made some quick individual pans for lunch:




Also made roasted red peppers on the burner for the first time too. Really good and nice smokey / roasted flavor:

Been doing pizza like that recently it's so legit idk why I even turn on the oven/charcoal

Ok, so I made my first batch of bread ever. I am pretty happy with the results, since it's my first time trying, but I know I can improve. Any helpful hints are appreciated. I was going for a larger baguette.

Here's a pic of the dough after resting with egg brushed on top right before I put it in the oven. I clearly wasn't thinking when I made the cuts on top on the right one, ha!:



Here they are after baking. The bread rose a lot more than I thought it would (like I said--first time ha). I'm not sure if I baked it long enough or not. I also think I should have surrounded the whole bread in the egg, not just the top(?):



Here is the bread on a plate I paired with oil, 5&7 year aged white and yellow cheddar, as well as some flower(?) shaped butter things I made that I thought would look cool:




I ate the bread while it was still warm out of the oven, because I couldn't wait. It seemed like it could have been baked a little bit longer. I'm not sure. It tasted good. I'll just have to keep experimenting right? Let me know if anyone has pointers. I'm going to try the bread after its rested for a bit.

Thanks guys for getting me into making bread! this will be fun! Dabbing while baking for the win

Thats a good looking pizza JL. This is the first time Im hearing about this skillet to broiler thing. Im going to have to try that.

My breakthrough in pizza dough has been just doing one long rise. I really like the way the dough gets. I started with the Alton brown method. I think he does one one hour rise and then a second 24 hour proof in the fridge. What I usually did was make enough for 3 pizzas and I would do two pizzas like Alton and then I would let one proof for two hours at room temp so I could eat pizza in 3 hours. One time I forgot about my pizza dough and just let it go and it turned out great.

Warm bread is delicious! But a lot of bread fresh out of the oven with have a lot of moisture inside and can feel a little doughy still. You might have baked it perfectly but if you ate it too warm it might have been too moist.

It's super easy - Shape / stretch the dough to be the size of your skillet. Turn broiler on. Add ~ 1Tbsp oil to the skillet and put on high. Once hot and/or smoking, toss the dough in and form your pizza right on top (depending on size of dough and how hot the oil is you'll have ~1-3 minutes to add the toppings. Turn the heat down if you need more time). Check the bottom with a fork or a spatula and when you see the browning you like pull it off and straight into the oven/broiler.

Check on it every minute or so for cheese browning and rotate the skillet if needed. Most cases it wont need more than 3 minutes in the broiler.

Super quick pizza, much faster than oven made, better crust too.

Last tip is if you use whole mozzerella instead of shredded, make sure you cover sensitive ingredients with cheese before you put in the broiler, especially herbs like basil. Burnt crispy basil will ruin your day.

I like doing it in the oven first to get some oven spring, then finish the bottom over a burner. Have a knockoff pizza steel now so I just do it directly on that, but oven first, then burner is the Kenji approved way. I also burned a few myself by doing it on the burner first, the carryover heat/broiler heat kept cooking the bottom and charred the hell out of it

yeah, the bread was better after cooling down a bit.

100% whole wheat. Fiance wanted to "make a star on top". lol

Nice! Homemade bagels just kill it. I'm partial to the ruhlman recipe which has you flatten a ball and poke a hole rather than join a snake at the ends like it looks like you did.

They might do well baked directly on that pizza stone preheated. Nice stone btw I have the same one, it's pretty indestructible by heat.

Was planning sandwiches for lunch this week so in an effort to upgrade them, I made bread for the first time ever:



Fairly basic, but I'm pretty happy with the results. Recipe:

http://www.epicurious.com/recipes/fo...ch-Loaf-351269

Sourdough bread 75% bread flour 25% stone ground whole wheat, 75% hydration

Now that is a damn good looking chunk of bread!

I'm embarrassed to put my lonely bialy next to it but im going to do it anyway

I just fell in love with bialys last year. There's a lot of Polish people in Detroit, and a bagel shop near me sells them. Yours looks good. Did it taste good?

Looks delicious what's the filling onion and poppy?

Thanks - yeah it is phenomenally good. I've eaten quite a few bialys in my time but never had one quite so tender - I was really surprised how happy my mouth was this morning. Not particularly difficult to make and easier than the bagels earlier due to no boiling. I loosely followed the recipe in artisan bread in 5 minutes a day.

@Jack - yeah onion & poppy is the traditional bialy filling, I added garlic powder, salt, pepper to taste

Update from this morning:

This one sang and sang for probably 30 minutes out of the oven