I love bread

cantdrv55 · 05-12-2009, 03:57 PM

I held a crab feed at home for all the mothers in my family. Lots and lots of crab, shrimp sausages, steak, corn, etc. But I think I ate more bread than anything else. It's my favorite comfort food. Next would be nachos. Why does everything that taste good have to be bad for you? About the only bread I won't eat is "day old bread".

Here's a cool view of my backyard before the festivities btw.

TerryH · TerryH's Garage

I love fresh baked bread too. I love it so much I'm beginning to look like the Pillsbury Doughboy. We live too close to a few mom & pop bakeries.

Zeke · 05-12-2009, 04:14 PM

Good bread is impossible to put down. Unfortunately, there aren't that many really good bakers that I know of. They all want to make fancy cakes and pastries, which is probably where the money is.

I find the best bread at some, not many, restaurants.

Dottore · 05-12-2009, 04:21 PM

Quote:

Originally Posted by milt

Unfortunately, there aren't that many really good bakers that I know of.

....But there are many masterbakers on PPOT...

bada bing.

Danimal16 · 05-12-2009, 04:30 PM

Bread is easy to make. Judging by the skill level and brain power on PP, you guys could get the hang the first go around. I mean it give it a try.

vash · vash's Garage

making bread is cake...wait...nevermind.

TimT · 05-12-2009, 04:45 PM

Quote:

Bread is easy to make.

Yes making bread is easy. A few ingredients and time are all that are involved...

Making good bread is an art

Quote:

I find the best bread at some, not many, restaurants.

Those restaurants probably have in house pastry chefs, and out source their bread to artisinal bakers..

Pat S · 05-12-2009, 04:47 PM

From a bakery in Paris when my wife and I were there two weeks ago... Mmmmm

cantdrv55 · 05-12-2009, 05:03 PM

Great photo!

KarlCarrera · 05-12-2009, 05:08 PM

Really nice set up, great patio and view. Crab, shrimp, steak, corn...now that's livin'. Excellent!

Karl
88 Targa

cantdrv55 · 05-12-2009, 06:04 PM

We had salad too but that's just filler food.

Danimal16 · 05-12-2009, 06:48 PM

And for you sour dough guys, it is just another way to get yeast right out of the air.

It is a mixture of flour, water and a touch of sugar. When it gets going it smells like beer. And that is because it is the ancient method of starting beer.

Arizona_928 · 05-12-2009, 08:02 PM

Quote:

Originally Posted by Danimal16

It is a mixture of flour, water and a touch of sugar..

The salt goes in last though...

Moses · 05-12-2009, 08:34 PM

Thick, chewy wonderful bread!

I confessed to a waiter in a local restaurant that I came back for the heavy wonderful black bread they put on the table. He laughed and said he heard it all the time.

jyl · jyl's Garage

I have never made bread in the oven. How hard is it to make a yummy French baguette or a savory sourdough?

Sarc · 05-13-2009, 05:17 AM

I make a couple loaves of whole wheat from scratch for the family every other Sunday. The smell of freshly baked bread emanating through the house is a hard one to top.
I also find the whole process very therapeutic...

Sarc · 05-13-2009, 05:19 AM

Quote:

Originally Posted by jyl

I have never made bread in the oven. How hard is it to make a yummy French baguette or a savory sourdough?

Not hard at all. Just find a good recipe and block out an hour or so of time. The key is fresh yeast.

Tim Hancock · 05-13-2009, 06:09 AM

I am not at liberty to discuss details, but one of my projects at work is developing bakery equipment to make high end artisan type bread from raw materials as opposed to how most commercial bakeries and their use of "parbaked" bread. We have a small bakery setup in a clean room in our building complete with retarders, proofers, rack ovens and deck ovens. We have been turning out some incredible bread as we are developing the equipment. Thus far my favorite is a toss up between the Parmesan Pepper and Asiago Cheese bread. We also did a pretty good Siebenfelder for those that are into the "bird seed" type of bread.

jyl · jyl's Garage

I'd like to make sourdough. I've read recipes for the starter - some say mix the flour/water/a bit of dry yeast to start out and just let it sit for a few days. More complicated recipes say you have to take away half of the mix and replenish with fresh flour/water daily for 5 days. Any tips? (The paella tips were so helpful, I'm going to the well again.)

JMPRO · JMPRO's Garage

I like bread and have been up to my ears in it. I worked for Wonder bread as a route salesman and for Oroweat in sales. When I first started for Oroweat I left the depot one morning with a full load in the old 54 ford bread truck. Some dufas made a left turn in front of me and I bounced off the side of his car went up a curb and hit a bus stop bench and then a palm tree. Needless to say the forward momentem of the 1500 pieces of bread prevented them from stopping when the truck did . When I finally got stopped I was up to my ears in bread. Nealy evevy loaf was piled up in the cab with me. When I got the side door open dozens of loafs of bread and muffins came cascading out onto the pavement like some sort of cartoon. The police said the bread is probably what kept me from being hurt. Thats when I invented air bags except mine were little bags filled with dough.