The Fresh Loaf

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

Coffee Cake (yeast)

February 27, 2008 - 1:08pm -- nbicomputers

In another thread david had asked me about a sweet type of dough that could be used for cheese pockets ( a fave of his)

yes i do have such a formula.  It is some where between a bun dough (lean) and a danish/ babka (rich)

this is an easy dough to make using the straght dough method only one rise and a short rest and the dough id ready to be made up into cheese or fruit pockets or what ever shape and filling you wish


ingredient                       Lb         Oz

John Smith's picture

10" x 5" tips?

February 27, 2008 - 10:56am -- John Smith

Hello again All!

I recently had some trouble with sourdough stripping the non-stick coating off my non-stick pans. I lined most of the surface area with parchment, but the ends were uncoverd. When they came out, they were silver and the pans (ends) were bare. While I would love to know why that happend (I retarded them in the fridge overnight. did they just spend too much time in there?) I would really like tips on baking in 10 x 5 pans.

Adelphos24's picture

Top five most useful pieces of kitchen equipement

February 27, 2008 - 8:16am -- Adelphos24

I just wrote a short list of my five favorite pieces of kitchen equipement, the stuff I couldn't do without, here , anyone agree or disagree? Do you have anything to add to the list?

Adelphos24's picture

Leaveners, a baker's secret weapon

February 27, 2008 - 8:11am -- Adelphos24

Just looking for some input from other experienced bakers. I wrote a short lesson on leaveners, here , and would like to know what you guys (and girls) think. is there anything that should be added? I am planning on going into more detail about yeast in a different post.

Adelphos24's picture

Chocolate bags

February 27, 2008 - 8:06am -- Adelphos24

I recently did a post, here , on the importance of practicing a recipe over and over until it becomes second nature. I'm putting it in the pastry section because that's what the post is about, however I believe the same applies for breads, cakes, cookies and savoury dishes. Only by repitition can you get to know the intricacies of a recipe.


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