What are you Baking today?
- Thread starter JoeV
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JoeV
Dough Boy
Five hours of teaching a young lady chef how to work with dough. Very rewarding for both of us, and she was a a good student. I showed her the techniques, then she took over and finished the tasks. I made her a Joe McMuffin using the English muffins she made, and she loved it. She and her hubby have a lot of breads to eat, since we went through almost 6 pounds of flour.
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Saliha
Well-known member
I made today sweet buns for the Shrove Tuesday (tomorrow). Kind of buns are traditional dessert for this festival.
Sweet bun filled by strawberry jam and whipped cream.
Laskiainen is a celebration with Finnish origins, which is associated with Shrove Tuesday and is often described as a "mid-winter sliding festival".
One of the places the festival is celebrated is in the community of Palo, Minnesota (between Aurora and Makinen, on the shores of Loon Lake). Palo is the home of one of the longest continuously held Finnish–American festivals in the United States.
Many smaller groups and Finnish–American clubs have various Laskiainen celebrations, but the large one which developed and became more organized in Palo in the 1930s is notable for both size and longevity.
It is traditional to have a split-pea soup with ham meal, and slide down either snow-covered or iced tracks, often on toboggans.
Sweet bun filled by strawberry jam and whipped cream.
Laskiainen is a celebration with Finnish origins, which is associated with Shrove Tuesday and is often described as a "mid-winter sliding festival".
One of the places the festival is celebrated is in the community of Palo, Minnesota (between Aurora and Makinen, on the shores of Loon Lake). Palo is the home of one of the longest continuously held Finnish–American festivals in the United States.
Many smaller groups and Finnish–American clubs have various Laskiainen celebrations, but the large one which developed and became more organized in Palo in the 1930s is notable for both size and longevity.
It is traditional to have a split-pea soup with ham meal, and slide down either snow-covered or iced tracks, often on toboggans.
Adillo303
*****
Barb - I love those hamburger buns. I am anxious for the snow to melt. I have a good recipe for sourdough buns and would love to try it.
Saliha - The whipped cream and Jam looks interesting. Does the whipped cream not squish out when you eat it. Not that that would be a bad thing. LOL
Saliha - The whipped cream and Jam looks interesting. Does the whipped cream not squish out when you eat it. Not that that would be a bad thing. LOL
Saliha
Well-known member
Usually I eat the cap first with part of cream. But sometimes eating those is quite a mess.
Adillo303
*****
Sourdough pretzels on second rise.
http://www.motherearthnews.com/real-food/soft-sourdogh-pretzels-recipe-zbcz1402.aspx
http://www.motherearthnews.com/real-food/soft-sourdogh-pretzels-recipe-zbcz1402.aspx
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Adillo303
*****
Cooksie - That is why I stopped making sourdough or bread for that matter. I had two really nice loaves of sourdough on second rise. Liam ate them both and I gave up. He paid for it as it kept rising in his stomach.
They are both twelve now and their counter surfing days are over. Recently Bear did get into discarded sourdough starter. Yeah trash picking is still active. He had a pretty tough week.
They are both twelve now and their counter surfing days are over. Recently Bear did get into discarded sourdough starter. Yeah trash picking is still active. He had a pretty tough week.
chilefarmer
New member
Pretzels are up.
They sure are and looking really good to. CF
They sure are and looking really good to. CF
ChowderMan
Pizza Chef
don't think I've uploaded these photos - yesterday's bake reminded me, so....
it's a No Knead Bread thing. I decrease the hydration about 5%, formed the dough into a ball for the second rise.
then, having risen on parchment, easy transfer to bake on a stone covered with a stainless bowl.
produced that wonderful crackly crust.
I "faked" some of the pix later - the hardware is way too hot to handle / fiddle with during the acutal bake cycle. rise on parchment, into 500'F oven onto one hour preheated stone, covered by bowl for 15 minutes, then uncovered to finsh baking 14 minutes.
looks like:
it's a No Knead Bread thing. I decrease the hydration about 5%, formed the dough into a ball for the second rise.
then, having risen on parchment, easy transfer to bake on a stone covered with a stainless bowl.
produced that wonderful crackly crust.
I "faked" some of the pix later - the hardware is way too hot to handle / fiddle with during the acutal bake cycle. rise on parchment, into 500'F oven onto one hour preheated stone, covered by bowl for 15 minutes, then uncovered to finsh baking 14 minutes.
looks like:
Saliha
Well-known member
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