The usual sourdough loaves and some cinnamon rolls. I’m getting better a rolling more tightly! Still need some work on rolling the sheet out evenly though. #breadsky #bakingsky
Forgot to post over the weekend! But more adventures in loaf pan sourdough. I did a large batch. 3 9” cheddar and chive loaves (imo the best I’ve ever made), 2 13” plain sourdough. Had a smol pan lid incident on one of the big ones. Also did discard cinnamon rolls! #breadsky #bakingsky
I think I might be a fully-fledged loaf pan sourdough convert. The artisan boules sure look pretty and are a lot of fun to make, but these are so delicious and easy to work with and more practical. #breadsky #bakingsky
Depluralize a movie: Twister (Did I do it right?)
Dougie Jones’ Other Jacket@thepalinode.com · 4mo agoOne Battle
In Easter message, President Trump calls for openness and recognizes power of redemption to save us from Hell Today in the @nytimes.com
Scaled up, 13x9 aluminum pan test for Easter dessert. Raspberry Clafoutis. If it works out, I’ll do one of these and a plum one! #bakingsky
Big baking weekend ahead! I prepped sourdough English muffins last night which will get baked today. Got 3 sourdough loaves started for baking tomorrow, and also making hamburger buns tomorrow for family get-together. #bakingsky #breadsky
Baguettes again. This one is a more involved recipe, and going by smell, will have a great deal more flavor. Had good spring, but man, baguettes are so soft scoring is hard lol #bakingsky #breadsky
Took a few tries, but I finally got a fully square Pullman loaf. I’ve been using KA Special Patent for almost everything lately. Aside from the fact that it’s a little thirsty, it produces just some really spectacular, flavorful breads. #breadsky #bakingsky
Did some experiments! Did a couple cheddar loaves, a chocolate loaf, and an apple cinnamon loaf. The cheddar loaves and the chocolate one were incredible. The apple one was very wet - but not inedible. Some learnings were had! #breadsky #bakingsky
Just a plain focaccia today (warm take: it’s my favorite way to eat focaccia. Toppings are fine, but it’s such a great bread on its own). #breadsky #bakingsky
Tried a couple new scoring patterns today. One S-curve, one cross-hatch. The S-curve did really well! I like that one a lot. The cross-hatch clearly needs work lol #breadsky #bakingsky
I’m still trying to figure out these sourdough sandwich loaves. I had yet to get a perfectly square Pullman loaf, but these were pretty close! Also made chili and baked some cornbread yesterday! #breadsky
There’s something specifically delightful about shaped dough, waiting to become beautiful golden-brown bread. Normalize doughposting. The journey is important too. This is a double batch of Claire Saffitz’ sourcream and chive rolls. #breadsky
A little early morning bake. Doing a smol experiment. I usuallly cold ferment overnight (this was in for about 16 hours), but I prepped two loaves. Gonna let the other sit in the fridge until tomorrow morning. That’ll be about 40 hours cold ferment. Interested in finding out the effects! #breadsky
Some baguettes. Still needs some work. I overshot the size of my baking stone and had to coerce them a little to fit lol #breadsky
Big baking weekend. Brown steakhouse style bread for my Dad (did a test Friday night, real deal Saturday), Sourdough and baguettes today!
My dad loves that dark brown bread they have at like chain steak houses. The almost but not quite pumpernickel stuff. Did a quick recipe test tonight so I can give him some for his birthday on Sunday. Turned out nicely! #breadsky
This is how
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ALT: a poster for absolute cinema shows a man sitting in a chair
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felinecannonball@felinecannon.bsky.social · 8mo agoTwice Baked Sourdough Bread -- put dough in oven to rise -- set to 350F instead of 100F -- jump up from couch to rescue dough, exclaim favorite exclamation -- drop into pan and set aside so the the part that wasn't sterilized can continue to rise -- bake at 350F till internal T is ~205F
I did cinnamon rolls (with some sourdough discard + overnight cold proof. Very interesting texture!) and some tartine batards today. #breadsky
