What are you Baking today?

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Re: What are you baking today?

lilbopeep said:
hi ya barb. that must be the reason less yeast long rise time.

i posted the dough recipe for the sausage bread in that thread for you.
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Peep, if you go here on my website, you can see the recipe that Barb used for her no-knead bread. It is incredible bread that develops its flavor by slowly pulling the sugars out of the starch in the flour over 12-20 hours. Plus, it's a great recipe for those who cannot hand knead the dough. You literally just fold the dough after the initial rise and let it rise one more time before baking it on a covered pot. Here's some variations using the same dough.

This one was made in a Schlemertopf clay baker...
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This one was made in an old glass bread baker with a lid...
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Here's one made in a Corningware dish with lid...
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And finally, one made in an oblong La Cloche clay baker...
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Different baking vessels give you a different shaped loaf, but they all taste the same...INCREDIBLE! :chef:
 
Re: What are you baking today?

OMG, Barb - your bread is just beautiful! It has such a beautiful crust! I'm picturing it slathered with butter and some strawberry jam.
 
Re: What are you baking today?

Oooo, I should have scrolled up further. Peep, that raisin bread looks amazing! I love it when there are lots of raisins in it. Yours looks perfect!!
 
Re: What are you baking today?

Got home from work at 6 tonight and hit the flour and mixer with a mission. 4 loaves of Italian with sesame seeds just came out of the oven, and 4 loaves of Italian with poppy seeds are in the oven next. On the counter to the left are 2 batches of no-knead dough; one with Italian herbs topped with 10 grain cereal, and one with flax seeds topped with rolled oats. Those, along with one of the Italians will go in a basket tomorrow as a silent auction item for a fundraiser we're attending. The auction item is a private bread baking class in our home for up to 4 people. I did this last year and it was well received, so when I asked what kind of donation they needed, I was asked to do this again.
The rest of the Italian will go to the bake sale at church. They did not give me enough lead time to build in a baking day into my busy schedule, so I can't donate as much as I would like. I have a full day out of the house tomorrow, so there's no time to bake more.

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Re: What are you baking today?

JoeV said:
Got home from work at 6 tonight and hit the flour and mixer with a mission. 4 loaves of Italian with sesame seeds just came out of the oven, and 4 loaves of Italian with poppy seeds are in the oven next. On the counter to the left are 2 batches of no-knead dough; one with Italian herbs topped with 10 grain cereal, and one with flax seeds topped with rolled oats. Those, along with one of the Italians will go in a basket tomorrow as a silent auction item for a fundraiser we're attending. The auction item is a private bread baking class in our home for up to 4 people. I did this last year and it was well received, so when I asked what kind of donation they needed, I was asked to do this again.
The rest of the Italian will go to the bake sale at church. They did not give me enough lead time to build in a baking day into my busy schedule, so I can't donate as much as I would like. I have a full day out of the house tomorrow, so there's no time to bake more.

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WOW!! :applause:

how much flour can your KA hold? mine is 5 qt and i can do 10 cups flour but usually only do 8 because it flys all over. how many KA batches do you do? i like to do it all by hand when i can and i have some helpers for kneading. i start with 5 lb AP flour and add whole wheat, soy and rye flours. i also add powdered milk, wheat germ and rolled oats (ground to flour texture). it has a nice nutty/rye flavor.
 
Re: What are you baking today?

Peeps,

I have the basic KA. Most of my bread formulas use 1#-13 oz. of flour, and this yields 2 loaves. I made 4 batches, but I have a ritual where I get out 4 bowls then I weigh out all of the flour, add the yeast and salt and blend the dry ingredients. I also put the brown sugar in 4 ramekins ahead of time. Then I weigh my water and put it in the mixer with the brown sugar and EVOO and give it a quick stir. I then dump in all the dry ingredients and start the mixer on #1 speed and set the timer on the nuke for 7 minutes. When the mixer starts to lag, I kick up the speed to 3 and let it mix while I clean up whatever mess I have. It's like an assembly line once it gets going, and I had all the dough mixed and on first rise in less than one hour. I started at 6 and everything was on the cooling racks and the kitchen was clean by 9:30. its still on the racks covered by tea towels while it cools and dries, and I'll bag it around 5 a.m. when I turn out the no-knead bread and get it ion the parchment lined baskets.

I make large batches so often that I've developed a system for myself so it doesn't take an eternity to bake bread.
 
Re: What are you baking today?

I made apple crisp with 12 kinds of apples (1 of each kind), cinnamon, nutmeg, raisins, brown sugar, lemon zest and lemon juice. Topping of melted butter, rolled oats, brown sugar, cinnamon, nutmeg and lemon zest.

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Re: What are you baking today?

I had a sweet tooth tonight so I threw together some walnut blondies :D I'll post pics when they cool...
 
Re: What are you baking today?

Very nice lookin baking you all got going on.. Peeps, Barb, Joe, Dee, and everyone else I happen to miss, you all did GREAT!! Meme/sh
 
Re: What are you baking today?

Ok here are the blondies :) I didn't use butterscotch so they aren't as rich as you usually find them but they were very yummy!
 

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Re: What are you baking today?

Dee, these sure look good..I could eat these for even breakfast in the morning....LOL...What did you use if you didn't use butterscotch? Yummy....
 
Re: What are you baking today?

Deelady said:
Ok here are the blondies :) I didn't use butterscotch so they aren't as rich as you usually find them but they were very yummy!
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oh yummy!! i want some of this and some of those chocolate chip nut cookies!!
 
Re: What are you baking today?

Thanks Meme and Barb :) Sorry Meme I missed your question before...I just used walnuts, they were still plenty sweet enough from the brown sugar :)
 
Re: What are you baking today?

I made Suziquzie's Carmelized Onion/Roasted Garlic Foccacia and added some Black Garlic.
 

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