Rob L Posted August 2, 2016 Share Posted August 2, 2016 Those are killer smash burgers! Pequod 1 Quote Link to comment Share on other sites More sharing options...
Bigs Posted August 3, 2016 Share Posted August 3, 2016 Very well done! Pequod 1 Quote Link to comment Share on other sites More sharing options...
K-ville Posted August 3, 2016 Share Posted August 3, 2016 Wow. Now that's "made from scratch" if I've ever seen it. Pequod 1 Quote Link to comment Share on other sites More sharing options...
Boomer Posted August 3, 2016 Share Posted August 3, 2016 OMGosh! Pequod 1 Quote Link to comment Share on other sites More sharing options...
Breadhead Posted March 31, 2017 Share Posted March 31, 2017 Nice job on those Brioche buns. I couldn't do them any better than you did. Pequod and CeramicChef 2 Quote Link to comment Share on other sites More sharing options...
Pequod Posted March 31, 2017 Author Share Posted March 31, 2017 39 minutes ago, Breadhead said: Nice job on those Brioche buns. I couldn't do them any better than you did. Folks, meet @Breadhead, the creator of this, the best brioche bun recipe on the planet. AND he's also the mentor to MANY, MANY aspiring bread bakers over at Amazing Ribs, including myself (I'm "Pequod" over there...don't ask...). He's the AR Prophet of Gluten! CeramicChef 1 Quote Link to comment Share on other sites More sharing options...
Breadhead Posted April 4, 2017 Share Posted April 4, 2017 Thank you for the kind words @HalfSmoke. It's nice to see you spreading the Brioche recipe around. I love to see people using it and enjoying it. You Sir posted one of the best looking loaves of high hydration sourdough bread a while back at AmazingRibs that I've ever seen. Scoring a real high hydration dough like that is not easy, you killed it. Plus I love the dark brown color you got on the crust of that loaf. Ken Forkish would give you a thumbs up and a pat on the back for that beautiful loaf of bread! Aussie Joe and KismetKamado 2 Quote Link to comment Share on other sites More sharing options...
Pequod Posted April 5, 2017 Author Share Posted April 5, 2017 6 hours ago, Breadhead said: Thank you for the kind words @HalfSmoke. It's nice to see you spreading the Brioche recipe around. I love to see people using it and enjoying it. You Sir posted one of the best looking loaves of high hydration sourdough bread a while back at AmazingRibs that I've ever seen. Scoring a real high hydration dough like that is not easy, you killed it. Plus I love the dark brown color you got on the crust of that loaf. Ken Forkish would give you a thumbs up and a pat on the back for that beautiful loaf of bread! Thanks much for the compliments! That's one of my favorite Forkish recipes -- mix of AP, whole wheat, and dark rye flours, and have been able to repeat that result a number of times. Have been too busy lately to be active anywhere but at the KK forum, but need to get back to the Amazing Bread Thread at AR. Lots of inspiration there. Breadhead 1 Quote Link to comment Share on other sites More sharing options...
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