What are you Baking today?
- Thread starter JoeV
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UnConundrum
New member
Re: What are you baking today?
I guess this qualifies as baking... I made pirogen today. I make a dough with about a 70% hydration, 2% salt, except that I use the water to reconstitute some dehydrated onions first. I think I used about 50 grams of onions. When they were rehydrated, I made the dough and let it sit for a couple hours. I then scaled to 2.5 oz balls. I let the balls rest about 20 minutes, then a first round of flattening. Waited 20 and another round of flattening. The filling was short rib meat that I first cooked till very tender, reserving all the liquid and fat. I let the fat congeal and then used it to saute onions till they started caramelize. I then added minced mushrooms and cooked untill moisture from the mushrooms was gone. I minced and shredded the meat as the mushrooms cooked. When the mushrooms were done, I mixed them with the meat, seasoned with salt and pepper to taste (I go heavy on the black pepper). I then put 90 gram portions of the meat onto a piece of dough and closed it up. Let the pirogen rise a half hour and then brushed with an egg wash and sprinkled with caraway seed and maldon salt. Baked at 400F for about 20 minutes.
I guess this qualifies as baking... I made pirogen today. I make a dough with about a 70% hydration, 2% salt, except that I use the water to reconstitute some dehydrated onions first. I think I used about 50 grams of onions. When they were rehydrated, I made the dough and let it sit for a couple hours. I then scaled to 2.5 oz balls. I let the balls rest about 20 minutes, then a first round of flattening. Waited 20 and another round of flattening. The filling was short rib meat that I first cooked till very tender, reserving all the liquid and fat. I let the fat congeal and then used it to saute onions till they started caramelize. I then added minced mushrooms and cooked untill moisture from the mushrooms was gone. I minced and shredded the meat as the mushrooms cooked. When the mushrooms were done, I mixed them with the meat, seasoned with salt and pepper to taste (I go heavy on the black pepper). I then put 90 gram portions of the meat onto a piece of dough and closed it up. Let the pirogen rise a half hour and then brushed with an egg wash and sprinkled with caraway seed and maldon salt. Baked at 400F for about 20 minutes.
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UnConundrum
New member
Re: What are you baking today?
It's egg whites whipped with confectioner's sugar, that is spread on the dough before it is rolled up, and then "dollops" of brown sugar
It's egg whites whipped with confectioner's sugar, that is spread on the dough before it is rolled up, and then "dollops" of brown sugar
UnConundrum
New member
SilverSage
Resident Crone
Re: What are you baking today?
I made something we call Hanky Panky Pudding with Hanky Panky Sauce.
It's a long story, but it's named after my friend, Hank. It's a very custardy bread pudding with a layer of caramelized apples on top, served with a warm Calvados sauce.
I made something we call Hanky Panky Pudding with Hanky Panky Sauce.
It's a long story, but it's named after my friend, Hank. It's a very custardy bread pudding with a layer of caramelized apples on top, served with a warm Calvados sauce.
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UnConundrum
New member
Re: What are you baking today?
Wow, that looks good!
Wow, that looks good!
UnConundrum
New member
Re: What are you baking today?
Did everyone stop baking ????
I made these today out of Hamelman's Bread book. It's called "Rustic Bread," with whole wheat and rye.
Did everyone stop baking ????
I made these today out of Hamelman's Bread book. It's called "Rustic Bread," with whole wheat and rye.
Lefty
Yank
Re: What are you baking today?
Please explain the problem you are having. If it is a website problem we want to make sure it gets fixxed. If it is a user problem one of us can try and help you through it.
Regards
Please explain the problem you are having. If it is a website problem we want to make sure it gets fixxed. If it is a user problem one of us can try and help you through it.
Regards
Lefty
Yank
Re: What are you baking today?
If you post a large picture, the website will try and resize it to an acceptable size for display. If the picture is on the large size and you are trying to do a few pictures at a time, the site may timeout and give an error because of the extended time to do so much processing.
I use the following imaging software (free and very well rated in the computer community) to manage my pictures. It has a resize function built in and is very easy to use. If you size the pictures to 600x800 before you try and upload you should not have any problems. The software has standard sizes you can pick to resize to and it keep the image perspective.
Here is a little info from their site.
http://www.irfanview.com/
If you post a large picture, the website will try and resize it to an acceptable size for display. If the picture is on the large size and you are trying to do a few pictures at a time, the site may timeout and give an error because of the extended time to do so much processing.
I use the following imaging software (free and very well rated in the computer community) to manage my pictures. It has a resize function built in and is very easy to use. If you size the pictures to 600x800 before you try and upload you should not have any problems. The software has standard sizes you can pick to resize to and it keep the image perspective.
Here is a little info from their site.
http://www.irfanview.com/
UnConundrum
New member
Re: What are you baking today?
Made some Sweet Potato rolls this weekend. I experimented a bit with the recipe and found that I really like them with currants, but I keep forgetting to add them till I'm folding the dough. Makes for an uneven distribution. This pic was taken before I thought of adding currants. Full recipe with pictures is available HERE
Made some Sweet Potato rolls this weekend. I experimented a bit with the recipe and found that I really like them with currants, but I keep forgetting to add them till I'm folding the dough. Makes for an uneven distribution. This pic was taken before I thought of adding currants. Full recipe with pictures is available HERE
JoeV
Dough Boy
Re: What are you baking today?
Needed bread in the freezer for the week. Made some Olive oil Italian and Cinnamon Swirl.
Needed bread in the freezer for the week. Made some Olive oil Italian and Cinnamon Swirl.
JoeV
Dough Boy
Re: What are you baking today?
I checked with DW, and she said no to the adoption, but you're welcome to dinner anytime. I told her you would even bring your smoker, but she wasn't buying it.
No I have not, but this recipe lends itself to French toast because it already has 2 eggs in the dough. I'll have to try it.
I checked with DW, and she said no to the adoption, but you're welcome to dinner anytime. I told her you would even bring your smoker, but she wasn't buying it.
Fisher's Mom
Mother Superior
Re: What are you baking today?
I went and read your recipe and I was surprised to read that you "cut" the spiral in the top of the roll! That's amazing. I always wondered how bakeries managed to make rolls that look like the ones you have pictured. Also, the recipe sounds grand and I will try it. Thanks for sharing it, Warren.Made some Sweet Potato rolls this weekend. I experimented a bit with the recipe and found that I really like them with currants, but I keep forgetting to add them till I'm folding the dough. Makes for an uneven distribution. This pic was taken before I thought of adding currants. Full recipe with pictures is available HERE
Shermie
Well-known member
Re: What are you baking today?
Dag UnConundrum and JoeV, those look good!!
Made some Sweet Potato rolls this weekend. I experimented a bit with the recipe and found that I really like them with currants, but I keep forgetting to add them till I'm folding the dough. Makes for an uneven distribution. This pic was taken before I thought of adding currants. Full recipe with pictures is available HERE
Dag UnConundrum and JoeV, those look good!!
JoeV
Dough Boy
Re: What are you baking today?
Made an apple pie today using Paula Dean's recipe for the dough and teh filling.
Made an apple pie today using Paula Dean's recipe for the dough and teh filling.
UnConundrum
New member
Re: What are you baking today?
Mmmmm, I could go for some pie about now
Mmmmm, I could go for some pie about now
UnConundrum
New member
JoeV
Dough Boy
Re: What are you baking today?
Everyone was pleased with how nice and flaky the crust was. I've finally learned to not overwork the dough.
Ask & ye shall receive...
Everyone was pleased with how nice and flaky the crust was. I've finally learned to not overwork the dough.
Sass Muffin
Coffee Queen ☕
Re: What are you baking today?
God, I think I'm going to lose consciousness..
Joe, you're such a show off LOL
God, I think I'm going to lose consciousness..
Joe, you're such a show off LOL
If I only had that pie, some Caramel sauce and a big scoop of vanilla ice cream....- Status