MacKenzie Posted November 11, 2016 Report Share Posted November 11, 2016 (edited) It is a little trickier to do bread on the 16 inch KK but it is coming along. Baked this loaf at 450F and I think that is about as hot as I want to bake bread. Just waiting for it to cool off so I can see the crumb. It is cooled off and - There was some egg drop soup in the fridge and it just needed this bread.;) Edited November 11, 2016 by MacKenzie 2 Quote Link to comment Share on other sites More sharing options...
tony b Posted November 12, 2016 Report Share Posted November 12, 2016 Perfect crumb on that bread. Please tell me that's homemade egg drop soup! You are just amazing, MacKenzie! Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted November 12, 2016 Author Report Share Posted November 12, 2016 Thanks, Tony, yes it is homemade egg drop soup. Quote Link to comment Share on other sites More sharing options...
ckreef Posted November 13, 2016 Report Share Posted November 13, 2016 (edited) Looks good. Yea the 16" KK can get away from you in a matter of minutes if your not careful. I tend to do more grilling on the 16" and baking on the 19" although I've done the opposite in the past. Sometimes I'll do my low-n-slow on the 16" and save the 19" for sides. Edited November 13, 2016 by ckreef Quote Link to comment Share on other sites More sharing options...
tinyfish Posted November 14, 2016 Report Share Posted November 14, 2016 Looks delicious MacKenzie. @tony b of course its homemade look who it is. If it was me cooking then you need to ask. Quote Link to comment Share on other sites More sharing options...
Aussie Ora Posted November 14, 2016 Report Share Posted November 14, 2016 Never heard of egg drop soup looks tasty I know on my Kamado Jr if I'm not careful it can really take offSent from my SM-P600 using Tapatalk Quote Link to comment Share on other sites More sharing options...
ckreef Posted November 14, 2016 Report Share Posted November 14, 2016 1 hour ago, Aussie Ora said: Never heard of egg drop soup looks tasty Served in Chinese restaurants all over the US. 1 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted November 14, 2016 Author Report Share Posted November 14, 2016 Thanks, tinyfish and Aussie.:) The little 16 inch should work perfectly in the middle of the winter. 1 Quote Link to comment Share on other sites More sharing options...
tony b Posted November 15, 2016 Report Share Posted November 15, 2016 On 11/14/2016 at 3:40 AM, Aussie Ora said: Never heard of egg drop soup looks tasty I know on my Kamado Jr if I'm not careful it can really take off Sent from my SM-P600 using Tapatalk Like Charles said, it's everywhere here in the US. Sometimes it's called "Egg Flower Soup" because when you make it, you slowly drizzle a beaten egg into the soup while stirring, to create a chrysanthemum looking effect. 1 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted December 11, 2016 Author Report Share Posted December 11, 2016 Made a couple of breads yesterday/ this morning. First Syzygies Recipe with fresh ground flour- The crumb and taste test. A recipe from Halfsmoke also with some freshly ground flour. Started this one yesterday and did an overnight ferment. The crumb. 3 Quote Link to comment Share on other sites More sharing options...
Bruce Pearson Posted December 11, 2016 Report Share Posted December 11, 2016 I love bread can I have a slice? Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted December 11, 2016 Author Report Share Posted December 11, 2016 Bruce, for you I'll send one of each. HalfSmoke, I only used 75% of your recipe I wasn't sure the whole recipe would fit in my cloche but I thin it would, next time. Next time I'm hoping for more oven spring, it didn't compare to yours.:( Bread is still delicious though.:) Quote Link to comment Share on other sites More sharing options...
Bruce Pearson Posted December 11, 2016 Report Share Posted December 11, 2016 Thanks Mac you're a sweetheart. By the way what is a cloche? Quote Link to comment Share on other sites More sharing options...
Pequod Posted December 11, 2016 Report Share Posted December 11, 2016 Nice crumb for sure! Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted December 11, 2016 Author Report Share Posted December 11, 2016 A clay baker with lid. Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted December 12, 2016 Author Report Share Posted December 12, 2016 Thanks, HalfSmoke. It is tasty stuff. Quote Link to comment Share on other sites More sharing options...
Syzygies Posted December 12, 2016 Report Share Posted December 12, 2016 So we're just now discovering the wonders and perils of Red Fife Winter Wheat. Read up by Googling, it doesn't behave like the wheat you know. I'm on try four, and not yet back to where I was before on technical issues. But the flavor! Others agree it hands down wins against any other wheat flour for bread. Organic Red Fife Wheat Berries Quote Link to comment Share on other sites More sharing options...
Shuley Posted December 12, 2016 Report Share Posted December 12, 2016 Those are some awesome looking loaves. Sent from my iPhone using Tapatalk Quote Link to comment Share on other sites More sharing options...
tinyfish Posted December 12, 2016 Report Share Posted December 12, 2016 I would give that a 10. Quote Link to comment Share on other sites More sharing options...
Aussie Ora Posted December 12, 2016 Report Share Posted December 12, 2016 That bread looks tasty Sent from my SM-P600 using Tapatalk Quote Link to comment Share on other sites More sharing options...
