Bread Thread!

[Zambi]

Thanks for the compliment.
Another tool in the arsenal is a cast iron trivet that sits at the bottom of the Dutch oven - no worries of forever chemicals there, and it is an heirloom that could be passed down to future generations.
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Does the dough not sink through those holes?

 

[Herm brews]

Does the dough not sink through those holes?

That is the downside of the trivet, and why I use parchment paper with the it. The great advantage is it prevents the bottom from burning.

 

[Zambi]

I'll have to look into something like that.
If the bottom doesn't burn as quick then I can maybe get the bread darker on top

 

[Donoroto]

I guess there is no way to delete a post you made by mistake?

Sure there is, just ask and it’ll happen.

 

[Megary]

Bump….

Homemade Hazy & Focaccia. Just yum.

 

[Herm brews]

Sourdough is, like brewing, a journey. The culture that I had both nourished and neglected since 2015 gave up in May. In July, I began the process of nurturing a new starter to life, using locally sourced wheat flour (Bob’s Red Mill), and McKenzie River water that is piped into our home. My first attempt to build a new Eugene starter failed, but my second was a rousing success. With a vibrant starter, this was my first bake, one of my best ever. As usual, it contains 50 grams spent beer grain flour.

 

[Brew Cat]

That's a wheat wheat beer bread I baked yesterday ( wheat flour and wheat beer wort)
I save the leftover unfermented wort from my brewing and use it instead of water. My sourdough yeast was started out in the orchard. Sometimes I'll just top crop an active fermenting beer plus the wort. Truly a beer bread

My friend is a weaver and makes those towels