Today's Bread (2019-2022)

[TastyReuben]

Hi all

Noob baker question: how do you all store your freshly baked bread, and how long does it last? The one I made above is almost half eaten and I had it in a large freezer bag, but today noticed that the underside is starting to get a bit moist.

Cheers

I store it in a bread box. Here's a post about it:

How do you store your fresh baked goods?

 

[vernplum]

I store it in a bread box. Here's a post about it:

How do you store your fresh baked goods?

cheers i’ll look for something similar.

 

[Morning Glory]

The crust is the best on this bread and I could taste the chicken broth I used, instead of throwing it away.

You used chicken broth in bread?

 

[PabloLerntKochen]

You used chicken broth in bread?

Yeah, because I didn't knew what else I could do with the broth.
Here is the bread. The crust is very crunchy and not that hard, still not perfect. Stay healthy

 

[TastyReuben]

I made skillet focaccia, from a recipe at Serious Eats - extremely simple to do and it's got a terrific flavor.

 

[rascal]

I made skillet focaccia, from a recipe at Serious Eats - extremely simple to do and it's got a terrific flavor.

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I bet your house smells amazing. I love that smell of bread baking.

Russ

 

[MypinchofItaly]

Wholewheat loaf aromatised with red garlic and aromatic herbs (sage, rosemary, thyme)

 

[PabloLerntKochen]

The crust is not satisfying and the form is not practical, but the inner area is very good. I can't eat it without butter

 

[TastyReuben]

The crust is not satisfying and the form is not practical, but the inner area is very good. I can't eat it without butterView attachment 56690
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That looks a lot like the skillet focaccia I made a couple of weeks ago, same shape and thickness.

 

[JAS_OH1]

Yeah, because I didn't knew what else I could do with the broth.
Here is the bread. The crust is very crunchy and not that hard, still not perfect. Stay healthy
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You can freeze chicken broth. I also use it sometimes to cook potatoes for breakfast hash.

 

[PabloLerntKochen]

A perfect bread, but I made it after a recipe. Stay healthy

 

[MypinchofItaly]

I made it. It took me an age, but I made it following my dad’s recipe. Durum wheat semolina’s flour bread.
The smell is fantastic and I’m going to have a sandwich with prosciutto and cheese

 

[JAS_OH1]

So I made a loaf of bread a few days ago, the top fell and it didn't look pretty so I didn't take a photo, but it was soft, fluffy, and flavorful with a nice crust. We've been eating on it for a few days, yummy. Oh, and it's squirrel approved. I threw out a slice along with some peanuts to a hungry squirrel who was hanging out on the deck. He bypassed the peanuts and chose the bread, so I guess it must be really good!

 

[Morning Glory]

I made it. It took me an age, but I made it following my dad’s recipe. Durum wheat semolina’s flour bread.
The smell is fantastic and I’m going to have a sandwich with prosciutto and cheese

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This is a really lovely looking bread. Your Dad is a star...

 

[flyinglentris]

The crust is not satisfying and the form is not practical, but the inner area is very good. I can't eat it without butterView attachment 56690
View attachment 56691

It looks like you forgot to punch down the dough after a first rise and do a second rise. That would have got rid of the big air bubbles.

My understanding is, to punch down, just form a fist and gently press down the middle of the Dough after a first rise of about 1/2 hour. Then, split and form the Dough into loaves and do the 2nd rise for about 45 minutes to an hour, usually until the Dough doubles in size.