II'm glad I picked up a 25lb bag of flour a couple of months ago, because our grocery store hasn't seen any in weeks. I've been baking a loaf of bread a weekend typically. Mostly a lean bread with just flour, yeast, salt and water. I've experimented with baking it in loaf pans, but I think I like the texture it forms when it is just a blob on a jelly roll pan.rjharris wrote: ↑Wed Apr 01, 2020 2:11 pm Since many of us are inside nowadays, what are people baking? Over the last couple of weeks, I've made a few sheets of rough puff pastry that I used to make these goat cheese /caramelized onion things, as well as a loaf of (what I would think is good) rye bread. We're at the house until the end of the month, so I'll probably make some sourdough starter.
The recipe is
460gr of flour
2tsp yeast
2tsp sea salt
360gr water.
Do a first rise for 2-3 hours, then shape, and do another rise for an hour.
My wife did a challah bread this week that was delicious. The best french toast is made with challah.
THis weekend, I plan on trying my hand at pretzels. Has anybody tried that before? DId you do it with baking soda? I've heard that lye gives the best results, I just don't know where I can procure that quickly here.