Today's Bread (2019-2022)

Do you make your own bread?

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Tasteofspain_uk said:
I just use a common knife, making sure is sharp enough. It used to work in my previous bread makings.
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My ex-wife was an excellent baker. She used a razor blade until she discovered my graphic artist's Exacto knife -- an not putting it back. I ended up buying another one for her. :rolleyes:

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CD
 
Well-pleased with these pretzel buns:
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I was irritated that Kroger was out of these (something I've never seen happen). I was stewing about it, then I thought, "Wait a minute...you've made pretzels...you've made buns...surely you can make pretzel buns!"

So I did! :laugh:

These are excellent to eat and easy to make, so they're going into my regular rotation.
 
TastyReuben said:
Well-pleased with these pretzel buns:
View attachment 60375

View attachment 60376

I was irritated that Kroger was out of these (something I've never seen happen). I was stewing about it, then I thought, "Wait a minute...you've made pretzels...you've made buns...surely you can make pretzel buns!"

So I did! :laugh:

These are excellent to eat and easy to make, so they're going into my regular rotation.
Click to expand...
Ooh gorgeous 💖
 
caseydog said:
My ex-wife was an excellent baker. She used a razor blade until she discovered my graphic artist's Exacto knife -- an not putting it back. I ended up buying another one for her. :rolleyes:

View attachment 60063

CD
Click to expand...

Yeah - there is a bread tool called a 'lame' which is basically similar to this.
 
TastyReuben said:
Well-pleased with these pretzel buns:
View attachment 60375

View attachment 60376

I was irritated that Kroger was out of these (something I've never seen happen). I was stewing about it, then I thought, "Wait a minute...you've made pretzels...you've made buns...surely you can make pretzel buns!"

So I did! :laugh:

These are excellent to eat and easy to make, so they're going into my regular rotation.
Click to expand...

They look splendid. What is the technique/ingredient which makes them differ from regular buns?
 
So, some people have told me that bread flour for baking bread is unnecessary and others swear by it. I had read that because of the higher protein content it makes a better loaf and stands higher without as much risk of falling flat during the rise. Other sources insisted it made no difference. I previously had just been using AP flour since I had it on hand and I was just starting out with baking a few loaves from scratch, trying out different recipes. I had bought some bread flour but was using up the last of the AP flour (well I kept a little in the canister for other things). Yesterday I baked a loaf with the bread flour. Yup, it makes a difference alright. The loaf was fluffier, softer, and higher than the previous loaves. I am pretty happy about the way it turned out. I will be using bread flour from now on unless I run out.

Here's my beautiful buttermilk and honey white bread (I have an extra long loaf pan):
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JAS_OH1 said:
I had read that because of the higher protein content it makes a better loaf and stands higher without as much risk of falling flat during the rise.
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Bread flour has higher gluten content which produces the stretch when kneaded and the structure as it rises - so, it rises better and keeps its shape. I'm one of those that swear by it but would use plain (AP) flour if I had nothing else.
 
Morning Glory said:
Bread flour has higher gluten content which produces the stretch when kneaded and the structure as it rises - so, it rises better and keeps its shape. I'm one of those that swear by it but would use plain (AP) flour if I had nothing else.
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I even thought about mixing it together, maybe 1 part AP and 2 parts bread flour, just to "stretch" it out a little longer, LOL. It is slightly more expensive than AP. I might give it a whirl and see if it makes the bread not quite as good, then switch back to bread flour alone if that's the case.
 
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I always bake from recipes, so I use what the recipe at hand suggests, which means sometimes bread flour, sometimes AP flour, though lately I've gotten into the habit of substituting in 50% white whole wheat flour in everything.

I won't say that I don't see a difference, but I will say I don't mind the difference. I have a few pizza doughs I make, and those call for either AP or bread flour, and with those, I both see a difference and I mind the difference. AP flour just doesn't make the "right" NY-style pizza I'm looking for. It seems in that case, bread flour works ok as a substitute for AP flour, but not the other way round.
 
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