Make two loaves of bread - PEP BB food.sand.bread

It’s -1 degrees outside, so we had soup for supper. I thought bread sounded good with soup so I made 6 smaller loaves to go with it.(only two are pictured) I did the round ones on a pizza stone and the regular loaf one in a ceramic bread pan.Here’s the recipe I used: https://forthefeast.com/rustic-italian-bread/

For the banana bread, I used the recipe at https://breaddad.com/wprm_print/recipe/4837 I left the banana mash a bit chunky (just the way I like it) and added mini chocolate chips.

Amy Pulsipher wrote:For the banana bread, I used the recipe at https://breaddad.com/wprm_print/recipe/4837 I left the banana mash a bit chunky (just the way I like it) and added mini chocolate chips.

Correction of banana bread with ingredients touching plastic in pic below. Still from recipe at https://breaddad.com/wprm_print/recipe/4837

I made my first loaf keto following this recipe: https://ketodietapp.com/Blog/lchf/sourdough-keto-baguette.
Instead of making multiple small baguettes, I made one large loaf. It took much longer to bake and at some point I pulled it out of the bread pan, covered it in butter, and then put it back in the oven to bake for another long stretch of time until it no longer squished around like a water bed.

My second loaf was my gluten-free sourdough using my adapted polydough recipe (link here: https://permies.com/p/1865383). I like to add garlic, herbs, and nutritional yeast for a yummy garlic bread with an addicting flavor. It works best if you bake it covered - I have a nice stoneware bread baker. After it's pretty much baked I'll take the lid off and brush it with butter (vegan butter also works), salt, and nutritional yeast and then bake a bit more to get a nice brown top. It's only good fresh so once it gets old it will get dry and not as yummy but then it's perfect for stuffing! I'll make a loaf of this and cube up the leftovers and keep in the freezer. Also makes amazing bread crumbs, which you can also keep in the freezer.

I baked both in the oven. The gluten-free "dough" was left out on the counter for a couple of days to ferment.

For this BB I made two sandwich style loaves of sourdough. The recipe I use is 100g starter, 350g water, 500g flour, and 13g of salt. I doubled the recipe. I have step by step photos.