Always baked mine on a cookie sheet with a thin coating of canola oil and some corn meal scattered on it.
My experience ends at bannock, but I’ve got that down well enough I’ve taken it to some office holiday lunches. However @Strigidae I’m always available to test. You have my address.
not exactly bread but i used to enjoy making pizza (the dough) from scratch and banana bread but i've cut back on carbs for several weeks now since you guys inspired me to sign up for a goruck event...maybe i'll get back to it after hopefully i earn my first patch or two.
I bought bread flour and yeast yesterday to start making my own pizza crust and flat bread. Until now everything came out with a biscuit texture. can't wait to try it today.
One suggestion I can make is that if you're following a recipe that is not a tried and true family known recipe then DO NOT ADD ALL THE WATER AT ONCE. Add some of the amount and go from there. Don't be upset or crazy if you get the desired texture without adding the recommended amount of water. I get that a lot.
About the only bread I make is pizza dough. My mother in law makes rolls using yeast and beef fat (yes, really) that are absolutely wonderful. I've been trying to learn her recipe for a few years now, but no luck. Try it with a homemade chimichurri sauce.
*note: these are approximations 1 cup fresh parsley 3-4 cloves of garlic, chopped 2 TBSP red wine vinegar 2-3 TBSP oregano leaves pinch of salt and black pepper 1/2 cup EVOO 1 jalapeno sometimes (I like it better without the spice) Run it all together in a blender until it's finely chopped together. Refrigerate an hour or two so the flavors blend. Goes great with steak or beef ribs.
It is! It makes a decent pasta sauce in a pinch too, similar to a pesto sauce. Love it on toast in the AM.
I have made No Knead Bread a lot while camping on the road. Once I had to put my dough in the bottom of my sleeping bag in Tupperware and sleep with it, to get it to rise. I was in Idaho about 20 miles outside of Challis in the Mountains. It would freeze at night and kill the yeast. Older picture of some in my 8 inch. Mini loaf for hikes.............
Made my first three loaves of wild yeast sour dough. First one was a rock. The next two rose and were amazing with a 50/50 whole grain to strong flour.
