The recipe I used calls for baking soda water. These turned out pretty well, but I hear a lye dip will give better crust and color. I’d substitute whites for yolk next time.
Puffy dough after an hour rise.
Shaped. I’m not the best pretzel shaper, but these look ok.
Hot out of the oven. Looking good. Looks like the single and double twists look the best. Got one good triple twist. They need mustard!
Pork Steaks. That glisten. Sweet Baby Ray’s for life.
Paul. Those curls!
Pigs at the park. It was 100 degrees. We had the place to ourselves. That green stuff really looked like something straight out of Ghostbusters.
Pressure Cooker Chicken. It’s an Instant Pot.
Perfect dinner rolls.
Can you tell anything about someone based on their bagel choice? I like ‘everything,’ Wife like sesame, Sprout likes asiago.
I make King Arthur’s water bagels. The malt is key.
And with today’s batard (80% biga).
People are always like, “What the hell are you doing with all of this bread?”
I make BLTs, mostly.
As Adam early in the morning,
Walking forth from the bower refresh’d with sleep,
Behold me where I pass, hear my voice, approach,
Touch me, touch the palm of your hand to my body as I pass,
Be not afraid of my body.
-Walt Whitman, Leaves of Grass.
I’m working on a reddit puzzle and it brought me around to Walt Whitman. I read Leaves of Grass one summer between my sophomore and junior year. I think I may need to read it again. Good stuff.
I bake bread now. It’s my thing. It’s a skill that needs a lot of practice, and I’ve been baking weekly since February to hone my craft. It’s very common to find a poolish or biga sitting in my closet waiting for morning. I also try to bake something new at least every other week. This week, I baked hamburger buns for the 4th. They turned out fucking awesome, except I suck at kaiser knots. More practice needed.
Anyway, here’s a bread gallery. I take a lot of pictures as I bake, but mostly loaf and crumb shots.
I bake. I bake. I bake!