Greetings from SFO!
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wrote on 8 Apr 2025, 18:35 last edited by
Also, I slice mine and stick it in the freezer if it doesn’t get eaten right away. Great for French toast later. Or regular toast, for that matter.
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wrote on 19 Apr 2025, 20:02 last edited by wtg
Breadtopia did an experiment using various types of water:
https://breadtopia.com/what-kind-of-water-should-i-use-to-make-sourdough-starter/?utm_content
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wrote on 19 Apr 2025, 21:25 last edited by
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wrote on 19 Apr 2025, 21:32 last edited by
So jealous as I love bread but don’t eat much. If I baked that would change. Same reason I don’t get good at the high art of pie crust.
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I’ve never had Panzanella and I want to try it.
Great idea!
wrote on 19 Apr 2025, 21:35 last edited by wtg@Steve-Miller said in Greetings from SFO!:
I’ve never had Panzanella and I want to try it.
Especially good in the summer when home grown or farmer's market tomatoes are abundant.
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wrote on 19 Apr 2025, 22:12 last edited by
Yes. I used Campari tomatoes which are good. Most recipes will tell you to let it sit for half an hour after you mix the bread in. I think that’s a mistake. To me it just makes the bread mushy, so I let the vegetables sit for a while to meld and put the bread in right before serving.
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wrote on 20 Apr 2025, 16:23 last edited by
Who would have guessed that a baking thread would become our record holder. Over 2K views and counting.
Big Al
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wrote on 20 Apr 2025, 18:45 last edited by
I messed up and let the Easter loaf proof way too long. Baked it anyway but I think the Easter loaf may end up being the Easter croutons.
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wrote on 20 Apr 2025, 19:23 last edited by
Croutons are good….
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wrote on 20 Apr 2025, 19:30 last edited by
Sourdough bread pudding?
Sweet: https://www.pantrymama.com/sourdough-bread-pudding-recipe/
Or a savory bread pudding/strata: https://www.easyanddelish.com/savory-bread-pudding-for-christmas-breakfast/
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wrote on 20 Apr 2025, 20:32 last edited by
I read that the next time this happens I should spread it out in a sheet pan and make foccicia.
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wrote on 21 Apr 2025, 01:08 last edited by
So the overpoofed Easter loaf was over proofed. I punched it down and let it proof another 4 hours then baked it.
Definitely still overproofed. Kind of sticky, wouldn’t shape, impossible to score. Actually rose a little but not a lot.
A bit dense, a bit chewy but the most delicious bread I’ve ever eaten! Very sour (yes!), absolutely perfect dipped in evoo and balsamic with cracked pepper and shaved Romano cheese. We ate every crumb.
I might make all of my bread that way.
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wrote on 21 Apr 2025, 17:38 last edited by
Bread making is such a wonderful experiment. Sounds like you're having fun!
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wrote on 21 Apr 2025, 23:13 last edited by
I am!
