mmmm bread

Discussion in 'Fred's Barcalounge' started by Bertotti, Feb 17, 2021.

  1. loudnlousy

    loudnlousy Gretschified

    Age:
    55
    Oct 18, 2015
    Germany
    Over here we are famous for our great variety of breads. (And cheese and sausages.)
    Apart of that most of us buy generic fabricated bread. It is a crying shame.

    I consider it a luxury to eat handmade bread with a thick crust combined with lovely wine sauces and grilled vegetables. Yummie.
     
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  2. audept

    audept Senior Gretsch-Talker

    Age:
    73
    Dec 1, 2010
    Sydney, Australia
    Years ago I had a breadmaker machine programmed the night before I went to bed. When I woke up in the morning the whole house smelled like fresh bread. I eventually gave it up because I was putting on too much weight!
     
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  3. audept

    audept Senior Gretsch-Talker

    Age:
    73
    Dec 1, 2010
    Sydney, Australia
    I'll make a special mention to the baguettes I used to buy in Laos. Every bit as good as those in Paris, after all who taught them? :cool:
     
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  4. afire

    afire Country Gent

    As much as I love cooking, I do not care for baking. I just don't like working with dough. Maybe I need to get over it. That looks good.
     
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  5. wabash slim

    wabash slim Gretschified

    Age:
    71
    Feb 10, 2010
    lafayette in
    I can smell that from here.
    "Give us this day our daily bread."
    My high school was located between a bakery and a brewery. The bakery was an amazing aroma in the morning. The brewery was a major odor after school. In the fall, the mint farms west of town outdid them both.
     
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  6. Bertotti

    Bertotti Friend of Fred

    Jul 20, 2017
    South Dakota
    I’m working my way to steamed buns with taro or sesame filling!
     
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  7. Sabato

    Sabato Country Gent

    Mar 22, 2019
    Massachusetts
    Speaking of aromas in the air, my wife and I once visited the Jameson's distillery and the whole town smelled as if every house had just baked a fresh loaf of bread and put it on the window sill. Turns out that they use half baker's yeast and half brewer's yeast.
     
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  8. Waxhead

    Waxhead Country Gent

    Aug 30, 2014
    Australia
    yes and bread is also very good in Vietnam - the French influence again :)
     
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  9. TV the Wired Turtle

    TV the Wired Turtle Gretschified

    Jul 25, 2009
    so cal
  10. BrianW

    BrianW Country Gent

    Oct 21, 2014
    Vancouver Island
    IMG_4466.jpg
    The stove (mid summer, so kinda dusty !)

    DSCN0821.JPG

    Kneaded, and:

    IMG_2857.jpg

    Artisan "easy bread"

    None of these photos is recent, sad to say. Had A bumper crop of apples last fall so most of the baking has been pies and such - obviously I need to fix that !!
     
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  11. audept

    audept Senior Gretsch-Talker

    Age:
    73
    Dec 1, 2010
    Sydney, Australia
    Argh, Capsicum (Bell Pepper) acid reflux! That's a handful of flatulence if I ever saw one! :eek:
     
  12. Sabato

    Sabato Country Gent

    Mar 22, 2019
    Massachusetts
    Never found that with bell peppers, pretty mild. One year I grew habeneros, made a salsa and I was the only one who could eat it! (or would)
     
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  13. wabash slim

    wabash slim Gretschified

    Age:
    71
    Feb 10, 2010
    lafayette in
    I can eat raw bell peppers by the pound.
    Cooked, and I'm unsafe company for man and beast for three days.
     
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  14. audept

    audept Senior Gretsch-Talker

    Age:
    73
    Dec 1, 2010
    Sydney, Australia
  15. TV the Wired Turtle

    TV the Wired Turtle Gretschified

    Jul 25, 2009
    so cal
    Use the orange bell peppers, less farttrumpets. plus I use digestive enzymes (no gall bladder, they knocked me out and stole it 5yrs ago) when I eat meat.

    game changer in a bottle, 2 before rippin into a turkey lurkey
    [​IMG]
     
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  16. JeffreyLeePierre

    JeffreyLeePierre Country Gent

    Crispy baguette every morning, here. And croissants.
    les-frangines.jpg
    No way I would try to do that myself.
     
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  17. ramjac

    ramjac Synchromatic

    860
    Aug 14, 2011
    Wisconsin
    Happy 5th anniversary to our bowl of flatulent sourdough starter microbes.

    5E6D94C4-84AE-4139-B07B-32A50E8AE2E8.jpeg
     
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  18. Bertotti

    Bertotti Friend of Fred

    Jul 20, 2017
    South Dakota
    Back in the ‘70s it was very common to get passed a starter to make what the women called friendship bread. My mom got sick of it and started turning it down or just tossing it.
     
    Last edited: Feb 18, 2021
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  19. AZBrahma

    AZBrahma Electromatic

    39
    Dec 18, 2020
    Arizona
    Gawd I love bread. I am particular about it though. I like it crusty and chewy....the chewier the better. I've been known to leave a fresh bakes loaf out in the open for a day or two so it gets extra chewy. Yum.
     
  20. TubeLife

    TubeLife Gretschie

    Age:
    44
    452
    Jan 23, 2020
    Chicagoland
    Love baguettes!! When I was in culinary arts school we were taught to spray or mist water into the convection oven while baking baguettes. It created a specific character to the crust. I loved breads class, man the smells that came outta that class room. Yum
     
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