What are you Baking today?
- Thread starter JoeV
- Start date
- Status
Re: What are you baking today?
Uh oh - chocolate is my weakness, too. And coffee. And bacon. And butter.
Holy crap - I am totally weak!!!
Uh oh - chocolate is my weakness, too. And coffee. And bacon. And butter.
Holy crap - I am totally weak!!!
me2!!
Re: What are you baking today?
lead me not into temptation ..... i know my way already!!
Re: What are you baking today?
2 loaves Date Nut Bread (in back) and 2 loaves Cranberry Tangerine Nut Bread (in front).
Cut date nut bread
2 loaves Date Nut Bread (in back) and 2 loaves Cranberry Tangerine Nut Bread (in front).
Cut date nut bread
Last edited:
Re: What are you baking today?
thank you barb. i used your recipe. it tasted good but i don't think i measured the dates properly because it doesn't taste much like dates. i think i need to add a little more dates. do you pack the dates into the cup like brown sugar? i just chopped them a dropped into the cup to measure.
thank you barb. i used your recipe. it tasted good but i don't think i measured the dates properly because it doesn't taste much like dates. i think i need to add a little more dates. do you pack the dates into the cup like brown sugar? i just chopped them a dropped into the cup to measure.
Re: What are you baking today?
I've been following two threads on pizzamaking.com where they've been following an Italian recipe for Sicilian pizza with semolina, made with a poolish and toppings that include potatoes. The topping recipe can be found HERE but it's rather involved. A cooked butter and wine sauce, grilled chicken, and roasted sliced potatoes. Bunch of minced fresh herbs are used. The dough turned out spectacular! Just wish I had a better camera...
I've been following two threads on pizzamaking.com where they've been following an Italian recipe for Sicilian pizza with semolina, made with a poolish and toppings that include potatoes. The topping recipe can be found HERE but it's rather involved. A cooked butter and wine sauce, grilled chicken, and roasted sliced potatoes. Bunch of minced fresh herbs are used. The dough turned out spectacular! Just wish I had a better camera...
Re: What are you baking today?
thank you dee. my family love the 2 kinds so i made 2 of each kind.wowsers! You guys have blown me away!!
I really want to try that date nut bread!! Its something Ive never done before and am asking myself why not??!!!
Nice crumb, BTW. Classic Focaccia. LOL
Re: What are you baking today?
beautiful!! but i will need to get a scale to make these.
Re: What are you baking today?
Nice jobs, Barb & Warren. I just pulled these sourdough baguettes out of the oven. I need to post this recipe. I make a 16 oz, poolish from my 100% starter and let it bubble for 8 hours or overnight, then deduct the flour & water weights from my standard French bread recipe. Hey Barb. If you want one just come by and get one. French bread is only good for 1 day, so it won't last long.
Nice jobs, Barb & Warren. I just pulled these sourdough baguettes out of the oven. I need to post this recipe. I make a 16 oz, poolish from my 100% starter and let it bubble for 8 hours or overnight, then deduct the flour & water weights from my standard French bread recipe. Hey Barb. If you want one just come by and get one. French bread is only good for 1 day, so it won't last long.
Re: What are you baking today?
Interesting, so you're combining a sourdough and poolish technique? How sour does the loaf turn out?
They look good
Interesting, so you're combining a sourdough and poolish technique? How sour does the loaf turn out?
They look good
Re: What are you baking today?
We ate one, DW is taking one to work in the morning, and a friend took one for him and one for his mother. I mixed another poolish and I'll bake it in the morning.
I take 8oz. of vibrant, 100% starter and add 4oz of bread flour and 4oz of water. Mix together, cover and let ferment overnight or for at least until it doubles in size.
In your mixer bowl put all of the poolish and 12 oz of warm water. Mix together until dough is dissolved. In a separate bowl combine 1# 10 oz of bread flour with .65 oz of salt and .35 oz of Instant yeast. Blend together and pour all into the mixing bowl. Mix on #2 speed for 6 minutes, and adjust the flour if it's a little to sticky (this is a 58.8% hydration mix). Place in an oiled bowl, cover and let sit until doubled...about an hour. then just shape, raise and bake. They are not very sour at all, but they are packed with flavor. My starter is 100%, so it tends to be on the mild side. FWIW, I don't like strong sourdough breads. Give it a try and let me know how it turns out in your WFO.
They are all gone already, that's how good they are.Interesting, so you're combining a sourdough and poolish technique? How sour does the loaf turn out?
They look good
We ate one, DW is taking one to work in the morning, and a friend took one for him and one for his mother. I mixed another poolish and I'll bake it in the morning.I take 8oz. of vibrant, 100% starter and add 4oz of bread flour and 4oz of water. Mix together, cover and let ferment overnight or for at least until it doubles in size.
In your mixer bowl put all of the poolish and 12 oz of warm water. Mix together until dough is dissolved. In a separate bowl combine 1# 10 oz of bread flour with .65 oz of salt and .35 oz of Instant yeast. Blend together and pour all into the mixing bowl. Mix on #2 speed for 6 minutes, and adjust the flour if it's a little to sticky (this is a 58.8% hydration mix). Place in an oiled bowl, cover and let sit until doubled...about an hour. then just shape, raise and bake. They are not very sour at all, but they are packed with flavor. My starter is 100%, so it tends to be on the mild side. FWIW, I don't like strong sourdough breads. Give it a try and let me know how it turns out in your WFO.
- Status