MacKenzie

slu, that looks perfectly delicious.:)

Jeff, that is one fine looking chicken and dinner. Great job.

It looks gorgeous and a warm welcome to the forum.(from Nova Scotia)

Aussie, I almost missed this cook. ;( I don't know how. Dinner looks sooooooo delicious.

xraydoc, there is going to be a world of difference in your cooks after Tues, sooooooooo much easierr and soooooooooooo much tastier.

That is exactly what I did, light my grill for a cook:)

Thanks, Aussie, no sugar added.,

My first one of the tomato season but not the last, these are soooooooo tasty, just ask dstr. Ready to bake using the baking stone, temp. 375F for 45 mins. Plated.

What's going to be exciting is waking up to see what Aussie cooked last night for dinner. Maybe we can steal some ideas for our dinner.

That is terrible HalfSmoke but on the positive side maybe work will go by pretty quickly knowing you have a pot of gold at the end of the rainbow.:)

Exactly what CC said, it's a big no no to use the heat deflector as a baking stone.

Beautiful.

You sure are prepared, Stile88. :)

Second verse same as the first. Still didn't get it scored but I have the feeling I won't notice when I eat it.;) At least I know i can repeat this wonderful tasting bread.

Let's hope it is mid afternoon Tues.

Awesome flavours abound:)

Thanks, tinyfish. I have never had bread that I like as much as this one. I have eaten more bread in the last 24 hours than I would normally eat in a week.

Stile, thank you, I sure do make bread and I find the KK baking stone perfect for this. The top and bottom bake perfectly.

That pizza is looking pretty tasty to me.

How about an egg, bacon and cheese sandwich.

Thanks guys. I have officially started my second loaf. The recipe calls for grinding, rye, hard wheat and soft wheat. The berries all look quite similar, the first one is hard winter wheat, the second soft wheat. I didn't take a pix of the rye, it looks much the same. Here is a pix showing the end of one of the grinds. The berries are inexpensive. probably the whole recipe has 60-70 cents Canadian of berries.

I sort of took your suggestion, CC. I made grilled cheese sandwiches for lunch and they turned out delicious. Filled with aged cheddar cheese but this bread has enough flavour that it is not lost with even strong cheese. I am so tempted to start a second loaf today. I just don't want to run out of this bread.

It is amazing the amount of flavour there is in this bread from these 5 ingrecdients, flour, water, salt, ascorbic acid and yeast. I didn't use any steam but did follow your instructions for ascorbic acid. Thanks. 0

Here it is with a slice of aged cheddar, a little torch work softened up the frozen cheese. I forgot to mention that I used the KK baking stone and the bottom crust of the bread is exactly the same colour as the top. You can see it in this slice with the cheese.

It is bread that is made using home ground flour and I was anxious to try it. This is his recipe: Recipe attached. 45% red winter wheat, 10% rye, 10% soft wheat berries. A lighter blend for summer, we up the whole grains in winter. Sourdough Bread (45-10-10-10).pdf I only had enough winter wheat berries to make one loaf but that was probably a good thing. If it didn't work I only have 1 bad loaf to eat. Here is a pix of the leaven- Autolyse stage- Ready for 2 hours proofing- Finally ready for the KK. Baked @ 450F for 20 mins, next time I'll do 425K for a little longer. The crumb. It is delicious and I will be definitely be making this bread again. Both the aroma and taste were wonderful. I'm dying to try a slice with some nice cheese on it.:) Syzygies, I have a couple of questions for you: 1. Did you make the loaf by hand or did you use a mixer? I did it totally by hand but I am thinking I'll use the mixer next time. 2. At what temp. did you bake your loaves? Thanks again for the recipe. I did make an attempt to score the bread but it was moving sideways and I didn't want to mess too long trying to get the slashed done. Hopefully next time.