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Post by jimz on Sept 29, 2013 8:41:12 GMT -6
Made another good loaf of bread for last weeks brown bag sammies. The liquid I used for the sponge this week is brewski. Got the starter mixed. Looks like I am getting some bubbles all ready. Got the bowl covered and ready for the porch and our great humid air. I left the starter on the porch for two days and it is ready for some bread making. Dough ball is ready. In the dough I got oats, black and yellow mustard seed, dill seed, caraway seed, and whole flax seed. Out on the porch for a hour or so and looking good. Got a real nice rise to the dough. Gently formed the dough into a loaf. Now back onto the porch to proof. Loaf is ready for the oven. Brushed the loaf with a egg yolk and water beaten together and some more whole fax seed on top. Out of the 425deg oven and in my humble opinion, YUM!!! After the bread cools down and rested it is ready to be sliced. I have to say lunch sammies where very good last week. Had some roast pork sammies and some of my Country Sage Sausage sammies. I am going to roast a beef eye of round today for this weeks lunch sammies. Man I just made my self hungry, LOL-JimZ
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Post by Annie Laurie on Oct 3, 2013 13:08:25 GMT -6
Another beautiful loaf of bread.
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Post by jimz on Oct 5, 2013 7:56:46 GMT -6
Thanks Annie Laurie -JimZ
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Post by Cajunate on Oct 6, 2013 6:33:29 GMT -6
Jim, I can't say enough how great your bread making skills are. Looks fantastic!!!
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Post by jimz on Oct 6, 2013 8:42:55 GMT -6
Thanks Nate. I am still learning. I pick Ziggy's brain every time I go to Maple Street Patisserie on bread making tips. Such a nice relaxing hobby bread making is -JimZ
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Post by Deleted on Oct 6, 2013 11:14:05 GMT -6
Mine usually taste great, but never come out that awesomely beautiful! You are an artist, JimZ!
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Post by jimz on Oct 6, 2013 14:08:51 GMT -6
Thanks Georgia.
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