Blog posts
Obligatory first pizza from new Chefman indoor pizza oven

Amazon had the Chefman pizza oven on sale for $229, and I couldn't resist.
This is the first pie. In somewhat of a twist, the dough ball and sauce are grocery store, but I made the Romano, Asiago and White Cheddar cheeses, as well as the pepperoni.
This was using the New York style preset (650F bottom, 600F top). I rotated 2.5 mins into the 5 minute bake, then added an addition 1.5 minutes at the end.
It's not perfect, but I can definitely see that I can get there.
- Log in or register to post comments
- 6 comments
- View post
- loydb's Blog
English Muffins
This recipe uses either yeast or starter, has a poolish, and the dough ferments overnight. I've used it many times and it's a good recipe from The Kitchn. Cooked in a ~325° electric frying pan, with lid, for 6 min per side.
Ragtag collection of rings. Lots of you don't bother with rings, but I have a quirk where, if I'm trying to replicate a store item, I want it to look like that item as much as possible. Didn't quite achieve it this time.
- Log in or register to post comments
- 1 comment
- View post
- Moe C's Blog
White rye hats

These are 40% white rye rolls with a little crunchy hat on top of them. God, the hats are so delicious. I generally only have enough stomach capacity for a roll, max 1.5 rolls, but I just want to eat the hats of all the buns. I asked the husband if I could please peel the hat off his bun and he says, yes, but please don't eat it because it's the best part of the bun! Zzzzz
Yes, I could bake a tray of hats exclusively, but it's different when the hat is on a bun.
- Log in or register to post comments
- 8 comments
- View post
- ll433's Blog
Teff, walnut, rye sprouts and nut butter sourdough loaves

Some breads just make me dream of what they taste like. For example, Lin's recent teff walnut and rye loaves. And in a good way they stimulate the creative juices as well as the Pavlovian ones!
- Log in or register to post comments
- 9 comments
- View post
- JonJ's Blog
Sand Dollar

Today's bake: Sand Dollar
Source: Richard Hart Bread
Notes:
Substitutions:
- Log in or register to post comments
- 5 comments
- View post
- CalBeachBaker's Blog
return to rye
45% whole rye/55% bread flour (all the rye prefermented with a 3% inoculation for 12 hours) ... 1% caraway ... 1% salt ... total hydration ~80%
- Log in or register to post comments
- 7 comments
- View post
- squattercity's Blog
Schweizer Käsefladen/Swiss Cheese Flatbread

I found this flatbread on the Plötzblog free recipes (https://www.ploetzblog.de/rezepte/schweizer-kaesefladen/id=6263ef35a01cdf231c8ca86f) for March. It sounded delicious and looked easy to make. The flatbread is an AP/whole wheat flour dough topped with onions and a layer of Swiss cheeses (Gruyère, Emmental, and Appenzeller) with a milk/flour mixture to bind the cheeses together.
- Log in or register to post comments
- 4 comments
- View post
- alcophile's Blog
Onion Lovers Spelt-Whole Wheat Sourdough

If you don’t like onions, this one’s not for you!
I made caramelized onions in my slow cooker and used the water left over from the crying onions as part of the dough liquid. I used fresh milled spelt and Marquis whole wheat.
I definitely went overboard with the hydration on this bake, and I also let the bulk go too far. Spelt doesn’t do well if overhydrated, and it made shaping a little difficult.
- Log in or register to post comments
- 4 comments
- View post
- Isand66's Blog
Harvest Grain Whole Wheat Cheesy Grits SD

I love buying the Harvest Grain mix from Trader Joe’s. It makes an excellent side dish and is flavorful and healthy. It contains Israeli couscous, orzo, baby garbanzo beans, and red quinoa, which I cook in chicken stock and little oil. I have wanted to incorporate the cooked grains in bread for a while, so here you go!
- Log in or register to post comments
- 4 comments
- View post
- Isand66's Blog