The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts
jmdestefanoii's picture

Carol Field's Plum Cake from The Italian Baker

January 17, 2010 - 2:27pm -- jmdestefanoii

Hello all.  I was browsing through Carol Field's The Italian Baker, and came across her Plum Cake Recipe (page 374).  Has anyone made this with any success? and anyone else notice there's no plums in the recipe?  Seems to me it should have been called a "Currant Cake".

Stephanie Brim's picture
Stephanie Brim

 Trial One

First up: the Failure.

They were completely sourdough, but something wasn't quite right. They got a bit too puffed. I'm thinking that the fact that I let the dough come back up to room temperature had something to do with that. I should've boiled straight from the fridge, then baked. It could also be that I didn't get them stretched out quite enough, either.

The taste, though? Perfect. Exactly what I want.

Second: the Success.

This is another basic sourdough rye. No caraway, no sugar...just flour, salt, water, and starter. No complaints. Time to get out the mustard. Or maybe the corned beef...

Just to show that I've been baking. Not neglecting my hobby this week. :)

Drake's picture

electrolux DLX

January 17, 2010 - 1:36pm -- Drake

I'm looking to get an Electrolux DLX for myself. I'm located in Vancouver, BC, and I'm wondering if anyone out there know what's the best place to get them from. Are they even available in Canada? If not are they only availble at internet store like Pleasant Hill?



SylviaH's picture

Freezing bread can be a very good thing!  We loved the P Reinhart's Panettone so much at Christmas, I made another batch for New Years. Knowing we would enjoy this bread anytime, I carefully wrapped one up in foil and plastic wrap.  What a treat. We had it this morning with Mascarpone cheese.  Some breads really are so good it's understandable why they are kept for that special time.  Though still delicious. It was a tad dryer and is best enjoyed freshly baked while still very moist and tender.   




tattooedtonka's picture

Because I always like the books with the pictures, I also like to take lots of pics for instructional purposes.  Its always easier to understand if you can see it for yourself.

This is double batch of SD Bagels....

My recipe is from BBA...

I start with 70oz. of SD starter to which I add 3 teaspoons of Instant Yeast and mix in.

To this add in 34oz. of High Gluten flour ( I use KA Sir Lancelot)

1.4oz. Kosher Salt

1.0oz Honey

I then mix all together to get a rough mass.


I then dump contents out onto counter to begin mixing by hand.

Mix well by hand and then begin kneading and folding.

I will do this until most of the sticky dough has pulled back off of my hands and it all looks like this (about 6 minutes).

Next step- I let dough just sit on counter while I take a 3/4 sheet pan and line in with parchment paper.

I will now go back to dough and begin cutting 5oz. pieces off with a bench knife.

Take the 5oz. pieces and shape them into a ball like making dinner rolls, or any other rounds.  I dont worry about being perfect as long as it is round-ish..

Take the dough ball and place it on the sheet pan.  Let the balls touch each other as you are placing them.

Now take a dish towel, get it soak and wet with warm water.  Ring out excess water and drape over rounds.  This will prevent dough from drying out while you finish.

Once all rounds have been made cover entire thing with towel and let sit for 20 minutes.

I will use this time to now clean my workspace and prepare my pans for the shaped bagels.

On this sheet pan however I spray a thin layer of EVOO.

Now to uncover your bagel rounds once your 20 minutes is up.

Begin shaping the bagels.  To start out I roll a ball into a log shape rolling it on the counter to slowly stretch.

Take this piece and wrap it around your hand and overlap.

Now roll your hand on counter forward and back to seal bagel.

Place these shaped bagels onto your lightly oiled parchment papered pan.

Do this until all your bagels are shaped, then cover tightly with plastic wrap.

Now these go right into my cold storage.  I do not rest them on counters or anything else that would delay.  They go right into cold storage.

At this point you can wait until next day to do the boil and bake, or in my case since I made this batch 4 hours ago, I will do the boil and bake stages about 4 hours from now.  See you in 4 hours bagel buddies...



althetrainer's picture

That's a fun birthday cake

January 17, 2010 - 11:31am -- althetrainer


This is the cake I made for my little guy's 8th birthday party.  I was going to make a dinosaur cake but we're having a Wii birthday party.  So I made this Wii cake to go along with the party theme.  It's not perfect but he's thrilled.  Al

Note: I have to delete the picture because it seems to have some strange code attached to the picture hosted by Photobucekt. I tried to edit by cutting or deleting but nothing work. I will post the picture once I figure out how to get rid of all the codes.

will slick's picture

Autolyse Procedure Pitfalls?

January 17, 2010 - 8:30am -- will slick

I am trying to nail down a Autolyse procedure that works well to use on the regular. Here is what I tried this morning.

1. all the ingredients were weighed in grams.

2. Mixed all the flour with all but a Sm amount of water covered and rested for 30Min.

3 mixed the sugar, salt, TBS butter in the rest of the water ( !/2 of a pudding cup)

4. After the 30min rest added ts of instant yeast to the flour and water mixed and rested 15min.

5 Added the water/salt/ sugar/ butter. TBS milk solution to the dough.

zoniguana's picture

want to improve the texture of my sourdough.

January 17, 2010 - 8:28am -- zoniguana

So, I've made several loaves of sourdough from my starter, and the flavor is all there.  Sometimes a little less sour than I would like, but usually all there.  So far, I have just been making a very basic bread (KAF White Wheat, starter, water, salt), and have sometimes branched out to adding some rye flour into the final loaf, but nothing more exciting than that.


Subscribe to The Fresh Loaf RSS