bread

[Enrico Brandizzi]

Those "pagnotte" look so goood!

 

[Len Dennis]

Thanks to all for the kudos

 

[GGross]

I'm thinking warm bread like that with some soften butter, OMG!!

 

[Tom Golden]

I wish I could make a baguette half as good as the ones I recently had in Paris. <sigh>

 

[Len Dennis]

I wish I could make a baguette half as good as the ones I recently had in Paris. <sigh>

Use that 24 hr recipe!!

 

[Clint]

the 24 hr one doesn't look too difficult & I can see it turning out well with a little effort - I think I'll try it soon

 

[Dave from Denver]

Len, you inspired me to try the KA recipe you linked, the poolish preferment method for baguette really does produce good results for home cooking. You can do it with AP or bread flour with different results.

 

[Todd Phillips]

My new recipe for making bread. These are 100% white. I love making whole wheat though 75% fresh ground wheat (I have a grain mill) and 25% a.p. flour.

Thanks for l0oking.

Well done! Making bread from scratch is a serious talent. I would like to hear more about your grain mill. My wife is a hell of a bread maker. We haven't bought bread in years. She always has like two or three starter batches going for daily uses. Cool thing is, I've got her hook on doing them on my old BGE I was going to kick off the porch. It's now a dedicated bread cooker. Which means I'm only allowed to start it up and clean it out. Now,since she is a believer in the ceramics. This gives her no argument for when I tell her I need to add a brick oven to the outdoor kitchen. "No! Really! It's more for you babe. It's so you can make proper,traditional breads."