Old style Bread

[Mark R]

Just the bakin for the day/night. It's my multi-grain old style bread. Three loaves and braid, first try at the braid...or woven , don't know the correct terminology. I think I've posted the recipe before...if not I will.

[Bassman]

Good looking bread, Mark. I'll have to try a braid next time I bake sourdough.

[Fishawn]

Looks Good Mark!

[Gunslinger]

Looks good. Check out some of my braids sometime. I even have one that is like Neapolitan ice cream.

[Meat Hunter]

Man there is nothing like homemade bread. Your loaves look GREAT.

[Beer-B-Q]

Great Job... I can smell it from here....

[ALX]

Killer stuff man....Glad i grew up on the stuff......Mom always didnt have time to make it,but when she did it was a eye opener....Got me into it....That all looks fresh and hearty.....

[WALLE]

Nice job, Mark - the braids are a little tricky, huh! My problem is not stretching them out too much!

on every thing.

[Mark R]

Looks good. Check out some of my braids sometime. I even have one that is like Neapolitan ice cream.

I have, that's where I "stole" the idea. Your's look awsome so I had to give it a try...He thinks he likes it!!

[Slanted88]

Man...Them some great loaves!

[smokemania]

That is some fine lookin bread ya probably ought to post the recipe for us bread beginners

[Zeeker]

Just some great looking loaves Mark...

[Mark R]

Country Bread

Sponge
2 1/4 teaspoon fresh yeast
1 cup cool water
1 cup bread flour
1 cup whole wheat flour

Dough
3 1/2 cups bread flour
1/2 cup rye flour
1 1/2 cups warm water
2 tablespoons honey
1 generous tablespoon kosher salt or 2 tblsps table salt

course cornmeal for sprinkling on peel

Sponge
dissolve yeast in water, mix in flours. Cover let stand for 45 minutes (or till double)
preferably overnight.

Dough
Mix Flours, water, honey and sponge mix till smooth (15 minutes) add salt after 10 minutes.
Transfer to lightly oiled bowl, cover with plastic wrap - let stand till tripled (2 hours)

Turn dough onto lightly floured surface, dust hands and top of dough with flour. Lightly press dough into a disk, fold edges to center. Transfer dough to colander, smooth side down. Cover, let stand till doubled in size (45 minutes).
Place water in pan on lowed rack of oven preheated to 450 deg.

For rounds
Cover peel with cornmeal, turn dough onto peel, Slice 3 times top of dough. Slide dough with a jerk to baking stone in oven.
Bake 35 - 40 minutes turning after 25 minutes if not evenly brown

For loaves
Coat bread pans (2) with Crisco.
Turn dough onto lightly floured surface, dust hands and top of dough with flour. With sharp knife cut dough in half (exactly you weenie), By hand roll dough to fit bread pans. Slide bread pans on to baking stone bake 35 - 40 minutes.

[Texas-Hunter]

I really need to get back into baking my own bread.. Great looking loaves Mark..

[Gunslinger]

Country Bread

Sponge
2 1/4 teaspoon fresh yeast
1 cup cool water
1 cup bread flour
1 cup whole wheat flour

Dough
3 1/2 cups bread flour
1/2 cup rye flour
1 1/2 cups warm water
2 tablespoons honey
1 generous tablespoon kosher salt or 2 tblsps table salt

course cornmeal for sprinkling on peel

Sponge
dissolve yeast in water, mix in flours. Cover let stand for 45 minutes (or till double)
preferably overnight.

Dough
Mix Flours, water, honey and sponge mix till smooth (15 minutes) add salt after 10 minutes.
Transfer to lightly oiled bowl, cover with plastic wrap - let stand till tripled (2 hours)

Turn dough onto lightly floured surface, dust hands and top of dough with flour. Lightly press dough into a disk, fold edges to center. Transfer dough to colander, smooth side down. Cover, let stand till doubled in size (45 minutes).
Place water in pan on lowed rack of oven preheated to 450 deg.

For rounds
Cover peel with cornmeal, turn dough onto peel, Slice 3 times top of dough. Slide dough with a jerk to baking stone in oven.
Bake 35 - 40 minutes turning after 25 minutes if not evenly brown

For loaves
Coat bread pans (2) with Crisco.
Turn dough onto lightly floured surface, dust hands and top of dough with flour. With sharp knife cut dough in half (exactly you weenie), By hand roll dough to fit bread pans. Slide bread pans on to baking stone bake 35 - 40 minutes.

Looks like a great recipe. If you're interested in sourdough, I can send you a good starter in dry granual form.