Last pic looks insane, good job bro mirin.

Dude, I feel you. When I go carbs I go crazy, but that's why I'm back to swimming too. Hnnnnngh!

Nice cobb loaf.


Triggered a good memory for me. My mum used to slice the tops off cobb loaf and fill the inside with a creamy spinach dip which was delicious. You pulled bits off the loaf and dip them in the top.

do you dream of doing that with human flesh or was that another clever trap you laid for us?

Thanks Legz! Hope you've been wellThanks bro. It looks like it takes more effort than it does, srs.

Damn

Based

not a fan of bread but like the smell of freshly baked bread

not bad. I used to do no knead also, with my own starter. Been awhile because I would always eat the entire loaf in one day; it was so delicious.


Have you tried the oven spring method?

Same as usual with dutch oven BUT turn off the heat as soon as you put it in. Leave heat off for 15 minutes then turn back on and bake as usual. The idea is the cooler heat will give a big spring to the loaf without hardening the crust - similar to proofing your bread in a warm oven. The result is supposed to be overall more lift. I learned about it after I stopped baking so I haven't tried it but it makes sense because the rise is stopped because the crust hardens and no longer allows the loaf to expand. It's similar to the idea of steam because steam keeps the crust maleable for a short time.

Nope.

The method I use is preheat the oven (450F) for 30 minutes with the dutch oven inside. Put the dough in after its second rise (shaped, scored), and cover the lid for the steam.

Are you saying that if I turn off the 450F preheated oven and put the dutch oven inside for 15 minutes, I'd then do another 15 minutes with the oven on (dutch oven closed) then 20+ minutes with the lid off to develop the crust?

That's the idea. Your baking time may vary. Personally I only baked with lid off for about 5-8 minutes because I like a crisp crust, not hard.

Mirin brah srs. I'm not a bread guy at all, but I want to be able to bake my own bread if I ever have some. That's the goal.

Will save that vid you posted to try this fall/winter.

That is interesting. Lahey suggests a lot more with the lid off. In my testing with the lid on for longer (identical measurements and times) there was no increase in spring.

One "issue" I face is after the original 18 hours, if I shape the dough and "let it rise" for a further 2 before baking, there is no rise.

I find it hard to believe that the yeast would have consumed all the sugars. Any tips here?

Mirin the bread but not the tuna. No one likes the tuna here

Thanks man, srs. I wasn't a bread guy either until some "nice loaf" I picked up listed soy lecithin in it and I thought 'nah'. I googled home made bread 'easy' or something, came across that YT video above. He runs a serious bakeryhttps://www.sullivanstreetbakery.com/that I have been to (Chelsea) and I was just inspired.

I now have 25lb bags of high protein flour (white and whole wheat) in containers, lots of yeast. It's just flour, salt, yeast, water and time - it's as easy as he makes it loook srs.

My first one was rather flat because I didn't know how to shape the bread - but I still cut it horizontally and made sandwiches lol. Good luck

Thanks breh but....u wot?

Granny shiftin' not double clutchin' like you should. You're lucky that hundred shot of NOS didn't blow the welds on the intake

I like tuna. I get rid of the water than dowse it with fresh lemon and mix with chopped celery. The goat cutting meal.

Mirin bread OP looks good

Hold up. Wait a minute. Let me introduce you to:

https://wildplanetfoods.com/

In my 'peak gains' days, I'd seriously mix: tuna, cottage cheese, mustard, and some shredded spinach, and put that on whole wheat bread (just as a thin vehicle - I'd eat 1 can of tuna and one tub of cottage cheese in one sitting srs).

And now here I am planning to make a chicken liver pate for the most recent bread bake. Picked up some awesome chicken livers at a farmers market yesterday srs.