Baking bread with a 302

[DocT]

We went to a friend's house today for a spaghetti dinner. I cooked. I made spaghetti sauce from scratch and it was a big hit. However, the biggest hit was my made from scratch garlic bread.

I took my black 302 and cut open a bag of high protein bread flour, poured out the right amount, mixed in all of the ingredients, including a lot of garlic. When it was finished, the outside of the loaf was nice and crisp and the inside was so soft and moist it melted in our mouths. A 1 kg loaf simply vanished.

(I have a brass and rosewood 302, but for some reason I always reach for the basic black instead. It is so sharp it cut that bag open like it was nothing but air.)

Anyway, just the smell of that baking bread was enough to drive me crazy. It smelled that good. I love fresh baked bread.

 

[BuckShack]

Lots of love for the 302

 

[Pondoro2310]

Buck comes through, just think if you'd been unable to open that bag!

 

[eveled]

Never thought of adding the garlic to the dough before baking the bread. Sounds good.

 

[DocT]

T

Lots of love for the 302

That's the two I have. For some reason, I like the black better (I wish they would bring this back out in colors).

 

[DocT]

Never thought of adding the garlic to the dough before baking the bread. Sounds good.

It works great. It is best to use fresh garlic that has been minced up very fine and crushed. However, this time I used garlic powder and it works well.

 

[DocT]

I think David Martin's wife bakes fresh bread frequently. When we talked about this a few years ago I believe he mentioned that.

 

[DocT]

I actually made two loaves that day. The first one I used a different knife, the second I used the 302. It is one of my favorite about town pocket knives. It is so slim it literally vanishes in the pocket and yet the blade is long enough to use, even on a big apple or a thick sandwich.

 

[Hickory n steel]

Now that's a knife I can sure see in my pocket.