UnConundrum
New member
Re: What are you baking today?
Here's the finale.
Here's the finale.
What are you Baking today?
- Thread starter JoeV
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JoeV
Dough Boy
Re: What are you baking today?
Damn fine job, Warren. DW asked me when I was going to build one of those ovens. I told her when I hit the Lottery and have nothing but time on my hands. Not to mention that I would need a $3,000 mixer to make batches of dough that big.
Time to get the cookies & milk ready for Santa.
We need pictures, Green Jeans. Pictures, pictures, pictures.
Damn fine job, Warren. DW asked me when I was going to build one of those ovens. I told her when I hit the Lottery and have nothing but time on my hands. Not to mention that I would need a $3,000 mixer to make batches of dough that big.
Time to get the cookies & milk ready for Santa.
dansdiamond
Food Sound Eng.
Re: What are you baking today?
DW made a bunch of these Banana Bread loafs up for the neighbors.
Yum,
DW made a bunch of these Banana Bread loafs up for the neighbors.
Yum,
JoeV
Dough Boy
Re: What are you baking today?
It's Sunday and I felt the need to play in the kitchen. Honey whole wheat and Italian loaves. One loaf of Italian came out of the oven and right into a paper bag to take to DD's Realtor who came out today to show her and SIL a couple of house. She really appreciated the bread and could hardly wait to get home and cut into it.
It's Sunday and I felt the need to play in the kitchen. Honey whole wheat and Italian loaves. One loaf of Italian came out of the oven and right into a paper bag to take to DD's Realtor who came out today to show her and SIL a couple of house. She really appreciated the bread and could hardly wait to get home and cut into it.
UnConundrum
New member
Re: What are you baking today?
You're pretty damn good at slicing that bread Joe... That's not so easy with a soft crust..
You're pretty damn good at slicing that bread Joe... That's not so easy with a soft crust..
JoeV
Dough Boy
Re: What are you baking today?
Here, I made some time...
It's really easy when you use an electric fillet knife. Our regular electric knife died early after only 28 years of service, so I scrubbed up the electric fillet knife that I clean fish with, and found that the blade is better than the old kitchen model. I'll post a picture of the blade when i get some time.
Here, I made some time...
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suziquzie
New member
Re: What are you baking today?
attempted Kaiser rolls....
http://recipedude.com/recipes/kaiserrolls.html
If there's any left I may just take pics......... if you're good carbaholics......
attempted Kaiser rolls....
http://recipedude.com/recipes/kaiserrolls.html
If there's any left I may just take pics......... if you're good carbaholics......
UnConundrum
New member
Re: What are you baking today?
they look great! I'll take a dozen
they look great! I'll take a dozen
JoeV
Dough Boy
Re: What are you baking today?
Awesome job, Suzie. I've been looking at cutters for Kaiser rolls just because they are such a pain to shape. Yours came out a whole lot better than mine. In spite of doing the folds and punch down in the center, mine had virtually no definition of segmentation. I later learned that was because my dough was too soft and everything blended together during the second rise. The dough for Kaisers needs to be a bit on the dry side to hold their shape. Most recipes I've seen are around 53-56% hydration, which is fairly low. I like my doughs in the 58-63% range so it is supple and gets a nice rise, but at that level the dough all combines and you lose definition. Kind of a catch 22.
Awesome job, Suzie. I've been looking at cutters for Kaiser rolls just because they are such a pain to shape. Yours came out a whole lot better than mine. In spite of doing the folds and punch down in the center, mine had virtually no definition of segmentation. I later learned that was because my dough was too soft and everything blended together during the second rise. The dough for Kaisers needs to be a bit on the dry side to hold their shape. Most recipes I've seen are around 53-56% hydration, which is fairly low. I like my doughs in the 58-63% range so it is supple and gets a nice rise, but at that level the dough all combines and you lose definition. Kind of a catch 22.
suziquzie
New member
Re: What are you baking today?
the dough for this was pretty soft..... but shaping them takes soo much time the pieces dry out a bit sitting on the counter waiting thier turn..... I think that helped actually, because the later ones that sat out longer held thier shape better than the beginning ones....
the dough for this was pretty soft..... but shaping them takes soo much time the pieces dry out a bit sitting on the counter waiting thier turn..... I think that helped actually, because the later ones that sat out longer held thier shape better than the beginning ones....
Phiddlechik
New member
Re: What are you baking today?
Suzi, those look wonderful!
Suzi, those look wonderful!
JoeV
Dough Boy
Re: What are you baking today?
We are headed to my brother's house for dinner, and his DW said it was ok to bring bread (she's a scrawny vegetarian/vegan, as the mood suits her), so this is for the other 16 people who will eat pork & sauerkraut and their trimmings. You NEED to have something to sop up the gravy with.
I also received these three guys from the UPS man yesterday. Now I'll really be able to do some production baking for events, with a total of 6 sheet pans. I bought them from TigerChef.com.
We are headed to my brother's house for dinner, and his DW said it was ok to bring bread (she's a scrawny vegetarian/vegan, as the mood suits her), so this is for the other 16 people who will eat pork & sauerkraut and their trimmings. You NEED to have something to sop up the gravy with.
I also received these three guys from the UPS man yesterday. Now I'll really be able to do some production baking for events, with a total of 6 sheet pans. I bought them from TigerChef.com.
Fisher's Mom
Mother Superior
Re: What are you baking today?
Those loaves are beautiful, Joe! (I know it's probably a dumb question, but how did you get that shape on the loaves?)
Those loaves are beautiful, Joe! (I know it's probably a dumb question, but how did you get that shape on the loaves?)
UnConundrum
New member
Re: What are you baking today?
Made some wild rice and onion bread today. It is based on a Peter Reinhart recipe that I adapted over to a no-knead formula ( Recipe Here ) with a couple of my own twists. It's a wet dough that's a little difficult to work with, but if you use a bench knife to maneuver it on the work table, it doesn't go too bad. The work is worth it as it has a terrific taste.
Sorry about the poor pictures. Guess I was still recovering
Made some wild rice and onion bread today. It is based on a Peter Reinhart recipe that I adapted over to a no-knead formula ( Recipe Here ) with a couple of my own twists. It's a wet dough that's a little difficult to work with, but if you use a bench knife to maneuver it on the work table, it doesn't go too bad. The work is worth it as it has a terrific taste.
Sorry about the poor pictures. Guess I was still recovering
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JoeV
Dough Boy
Re: What are you baking today?
Actually, it's an excellent question. I stumbled upon the Epi loaf on this website, and have been having fun making them as a presentation loaf for dinners we get invited to. Once you look at their tutorial, you'll see it's fun and easy. I take my French Bread recipe and split the dough into 4 portions to make 4 baguettes. You can use any bread dough to make these, but the French formula and Italian formulas are traditional. Also, put on your egg wash or saltwater wash and toppings like poppyseeds, sesame seeds of sea salt BEFORE making the cuts. It makes for a very attractive loaf.
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Fisher's Mom
Mother Superior
Re: What are you baking today?
That is so clever, Joe!!! I love it! I'm going to try this - probably tomorrow. It looks like it is just made for people to pull off a hunk of warm bread.
That is so clever, Joe!!! I love it! I'm going to try this - probably tomorrow. It looks like it is just made for people to pull off a hunk of warm bread.
JoeV
Dough Boy
Re: What are you baking today?
Exactly! And that's what happened when I brought them to my brother's house. As soon as they were on the counter, pieces were being torn off and I heard some ask "Where's the butter?" The rest is history, because all 4 loaves were eaten by teh time we left. After dinner, folks kept tearing off a piece at a time and eating it like snack food.
UnConundrum
New member
Re: What are you baking today?
Those look sooooooooooooooooooo good!
Those look sooooooooooooooooooo good!
Y
YT2095
Guest
Re: What are you baking today?
I`ll probably be making Strawberry shortbread (it`s my own version) in the moro, as it`s Snowing here now and it looks like my daughter may have a "Snow Day" in the morning so she`ll not be going to sK0oL by the looks of it, and we have to listen to the wireless at 6:45Am to find out, but I`m pretty certain it`ll be a No-Go (I hope).
I`ll probably be making Strawberry shortbread (it`s my own version) in the moro, as it`s Snowing here now and it looks like my daughter may have a "Snow Day" in the morning so she`ll not be going to sK0oL by the looks of it, and we have to listen to the wireless at 6:45Am to find out, but I`m pretty certain it`ll be a No-Go (I hope).
Shermie
Well-known member
Re: What are you baking today?
Those biscuits look GOOD even though they're square!!
Those biscuits look GOOD even though they're square!!
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