A Bread Thread
- Thread starter ian
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For spreading butter on bread, baked potatoes, etc... I use a blend of butter and olive oil and sea salt (commercially bought). Stays spreadable right out of the fridge and tastes like regular butter. Normal stick butter goes in all other cooking dishes. I can get this in all my grocery stores so I don't know if you can make your own version. It's a game changer, especially for my wife who makes me rye toast on weekend mornings and would curse like a sailor every time she tried to spread the cold stick butter, lol!
Michi
I dislike attempts to rewrite history
Beautiful!
I just leave the butter out of the fridge in a covered container.
azn_knives_4l
Well-Known Member
Not sure if shaping issue or lobes just suck for this kinda thing 
Still tastes good, lol.
Still tastes good, lol.
kinglukas38
Well-Known Member
Honestly, I think I'd rather just have the extra sleep than have to start my dough an hour earlier
baguettes. imo one of the hardest breads to shape…
OkayMode
Incel who can’t cook (or polish)
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I tweaked some variables from last week’s bread (longer mix to build strength before adding the full quantity of water, longer bulk fermentation, adding 30g rye for flavour) and am much happier with this attempt!
The shape is a bit rustic looking near the bottom sides as a 950g loaf is really testing the size limitations of my combo cooker, but I’m not about to drop £££ on a challenger pan.
Why are they even that expensive?? It’s just a combo cooker in a longer oval shape! Even the knock off ones are £155!!!
The shape is a bit rustic looking near the bottom sides as a 950g loaf is really testing the size limitations of my combo cooker, but I’m not about to drop £££ on a challenger pan.
Why are they even that expensive?? It’s just a combo cooker in a longer oval shape! Even the knock off ones are £155!!!
