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The BREAD Thread!

Make it, bake it, share it, love it!

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Well, after baking my second loaf of plain white bread in a dutch oven, I decided that others out there must have been "baking during these times." The sourdough stories I have read were amazing! But it wasn't until these past few weeks, that I finally decided to get in with the crowd, and get some dough rising, lol! And I starting out with this really easy recipe plan (to be revealed) that is just a-ma-zing!

So, in a few days, I will post my results on three loaves of white bread I created and baked. And "not always according to the recipe" etc. πŸ˜‰

And please add your fave or brand new recipes and results, with photos if possible!

🍞

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Not bad, forΒ  Bread #2.

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Here's what I posted in the "Say Something Random" thread earlier, that caused me to think, and then start up The BREAD Thread!

Quote

Wellll ..... my first loaf had not 'risen' enough, but was still awesome to eat.

(And I froze 1/2 of the loaf, as I will for all three "plain white" breads I create and bake. To "compare.")

My second loaf (today) was bigger, and way more 'spongy' than I like. But it did pay to whisk all the dry ingredients together, before adding the water. Also, I put 1/4 cup more water than usual (1-1/2cups) and the dough was "hard to control," as far as reshaping it for a second rise. And most importantly, this is not a bread to allow overnight rising. I let too many hours go by (12+), when it should have been only 6-8 hours' rising time, as recommended. But still, a great loaf to eat.

Tuesday, I am going to now start it in the morning, and end up baking Bread #3 in late afternoon. Which is probably for the best.

Stay tuned for The Big Finish!

(And I will have photos to show the differences between the 3 loafs, etc. And I may start The BREAD Thread! here, since I cannot be The Only One who has been baking up loaves during these times, yes? No?)

And ....... I did it! πŸ₯–

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This was Bread #1. Hmmm.....

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Bread #3 Alert!

I decided to "jump the shark" as it were, and create my third loaf of bread, at the end of this month.

Meaning ...... tomorrow.Β  Here's hoping the "third time is the charm," etc. πŸ˜€

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What Loaf #2 looked like, in it's "second rising."

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It looks like "Third Time's the Charm" worked out for my third loaf.

Not perfect, mind. But then, most loaves aren't, right?

So this weekend, I start putting "add ins" into my 4th bread dough.

Which includes ..... cheddar, parmesan, scallions and a sliced up jalapeno!

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Lookin' pretty good, after 6+ hours of rising time.

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A ball of dough, ready for a second rising.

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In the (preheated) HOTHOTHOT dutch oven, and then in the oven for 45 min. bake time.

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Ta-daah! Looks great and has that 'crackle' when you squeeze the crust a bit.

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It looks really good, IMhO. And it tasted awesome! So much so ......

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It didn't take long for us to (nearly) finish the loaf up, in less time than it took to make/bake it! πŸ˜€

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  • 2 weeks later...

Made and baked the fourth loaf last weekend. I think I put A LOT more cheddar into it, than was listed in the recipe.

No matter. The loaf came out pretty good, and we almost finished it by yesterday, lol!

This coming weekend: it's a Rosemary and Olives loaf!

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Dough in the bowl for it's first rise, 6-8 hours.

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Green onions; ground parmesan; a jalapeno seeded and sliced thin; cheddar cheese, diced up.

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That did look like a lot of cheddar I diced up for this loaf. But I carried on...

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First rise nearly finished.

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I see some add-ins are trying to escape the dough, heh. Now it's a second rise for 1 to 1-1/2 hours.

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After the second rise, the whole thing, nestled in the parchment paper, in the dutch oven, already pre-heated.

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45 minutes later .... Golden and cheesy, fresh out of the dutch oven.

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I think the cheese could have better distributed, but hey - I'll try to do better, next time I bake this one.

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