Anyone here baking bread?

Well, today is National Homemade Day   Here is my sourdough effort for today

We spent yesterday with some friends, enjoyed a fire bowl and watched an in garage beer home brewing session.  There’s a surprising (ok surprising to me) amount of rough milled grains involved that usually end up in the woods,  I brought around 4 cups home with me.   I substituted the grains for oatmeal in a good honey oatmeal recipe I’ve used a bunch of times, it looks good and smells great but still too hot to taste test. 

Is that's time of year again, what are y'all working on? Floury baps and banana bread going strong here

Floating Doc (Forum Supporter) said:

I've figured out another of my problems. I use glass loaf pans. From a recent article in the Washington Post:

In baking especially, which material you use can have a significant impact on the results. Ask just about any serious or professional baker whether they prefer glass or metal, and the answer is almost always steer, well, clear of glass.

Simply put, says pastry chef and cookbook author Lauren Chattman, “It’s terrible for baking.”

“We avoid glass at all costs in a professional kitchen,” says Joanne Chang, cookbook author and chef behind the Boston-area Flour Bakery + Cafe.

I don't use metal pans since I don't use any non-stick products. My last batch of bread, I baked at a lower temperature to give it time to penetrate through to the center, and that worked better, although the challenge of having the oven randomly start running away without shutting down still remains. I need to find some plain steel pans, maybe from a commercial supply store or website.

Right now, I'm about to finish the first rise on an apple cranberry sourdough bread.

Cause you're obviously still looking over a year and a half later, but I could part with one or two of my great aunts steel loaf pans. I have 5 or 6 of them. Solid, 1950s steel if your interested. 

In reply to RevRico :

That's great, definitely interested!

In reply to Floating Doc (Forum Supporter) :

Sent you a pm, if it didn't come through, esseeno (@) gmail

In reply to RevRico :

I've replied. 

Floating Doc (Forum Supporter) said:

In reply to RevRico :

I've replied. 

The pans arrived, I'm going to use them tomorrow!

We don't have a bread maker but I want to try poultry seasoned bread because I love turkey dressing. Poultry Bread.

The family heirloom pans arrived (that's how I think of them), and here's the first results. 
Sourdough banana bread. Best batch I've made!

Thanks, RevRico!

In reply to RevRico :

This does make sense. Got me questioning our cookware now. Glass is an insulator, metal is a conductor. The glass pan is not going to pass heat energy easily while the steel pan is going to pass the energy easily into your food. 

In reply to Floating Doc (Forum Supporter) :

Glad to help. That looks delicious. 

Got layed off last week, so finding new things to keep my mind occupied outside of listing over and over that I'm white, male, not a veteran, and no disabilities. 
 

sourdough is amazing. Flour, water, salt, and starter made from flour and water.  
 

also, I love that a car forum is on page 12 for bread making. 

 sub buns for tonight's meatball hoagies, on the right. 

"Vermont whole wheat oatmeal honey bread" on the left. The wife usually buys honey wheat to make her take to work sandwiches, and I accidentally on purpose forgot to buy it this week, so honey wheat bread.

I've picked up 3 books on dough over the last couple weeks, including the highly recommend Ken Forkly "flour water salt yeast". Even though the weather is schizophrenic this winter I've been wanting to bake. Well now I need new Dutch ovens because all Ken's recipes are for 4qt cooking, I only have 2 and 6 quart. 

On the menu for the next 2 weeks are a Georgian (country) cheese bread, the honey wheat above, an overnight whole wheat boule, and challa.

Good thing I decided to cut back on my carbs this year, right?

I've been starting to experiment with more French-style recipies, from the Bouchon bakery book. They start with an overnight poolish (mix some flour, water and yeast and let it  chomp away) but I've still got a lot to learn about the shaping. It's fun, though. 

No pictures because they're all pretty ugly so far :)

Japanese milk buns. Except I forgot the egg, so they're a bit dense

In reply to RevRico :

Dude that thing ACTUALLY looks perfect.

Ken forkish, from flour salt yeast etc, the 50% whole wheat made from Biga.

Nice and crunchy crust, good crumb, decent flavor.

Just want to say there is some truly magnificent looking bread popping up in this thread recently.  Almost makes me want to try baking some again.

On a related note, any tips for making crescent roll dough?  I tried to make some last week and while it worked it was extremely difficult to stretch out (relax?), and was a little on the thick/dense side when I cooked it.

 I'll start with a cross post from the food porn thread. Gugeres, cheddar ones. Essentially a hollow, cheese tasting bread shell. Amazing and so so simple.

This was today's effort. Pretzel sub buns. I should have worked sizing a bit more, but they look fantastic. Don't know how they taste until steak sandwiches tonight for dinner

first loaves of the year, English muffin bread

Forkish, white bread with poolish

I've been experimenting with sourdough for the past month or two. Still haven't had a loaf I'm completely happy with but they taste good so I keep trying. This one today I let proof a little less than I have in the past (just expanded, not waiting for it to double in size) and it seemed to have a better oven spring. 

In reply to RevRico :

those look tasty as all get-out...  recipe?  I'm addicted to English Muffins.

In reply to stroker :

The English muffin loaf was from King Arthur's website. 

Link

Is really good, some tweaks I want to make, but that's just me being picky.