The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

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Skibum

The skiing has been fantastic and I am down to one bake a week for three weeks running now. This is the third go around of my yeast water pulla/babka dough. Again another take on the ITJB yummies! I actually have a store bought loaf of bread because it was free. We will see. This loaf was filled with a mix of walnuts and hazelnuts on top of a chocolate buttercream. OH MY! 

I doubted I would get this loaf out of the pan, but most of it came out okay. So half the dough batch was used to make the babka and the other half a traditional pulla braid. These pair last me about a week. It is a good thing I have 80 days of skiing under my belt this season. Yummy goods!

 

Life would not be complete without an orange chiffon layer cake spread with apricot jam and chocolate butter cream and iced with said chocolate heaven!

Happy baking folks, Brian

 

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Skibum

I again used my YW/ SSD levains to make a pulla dough. Having chocolate butter cream and cinnamon sugar ITJB, sliced almonds and chopped hazelnuts on hand, I rolled the dough out as a babka. The Kranz variation as I Googled, involves cutting the rolled up babka in two and twisting the stands together. Then I folded it into a loaf pan. Oh my!

Happy baking, Brian 

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Skibum

Well I started a pulla dough intent on making a standard braid. Then I realized I had both cinnamon sugar, chocolate butter cream and sliced almonds on hand, so decided to roll it out and fill it Babka style. Another loaf which is hard to stop eating! Not quite the kitchen sink jobs that dab and Lucy produce but OH MY, yummy!!! :-)

Happy baking folks! Brian

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Skibum

Oh my! Great idea Josh! Any other great ideas like this would be most warmly welcomed.

Best regards, Brian

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Skibum

I have been skiing five days a week now for a while, so not much time to browse TFL. My baking thoughts have turned from bread to sweets. this is a three layer orange chiffon cake from ITJB, filled with apricot jam and chocolate butter cream and iced with the same chocolate. The chocolate didn't adhere to the orange slices, so I painted around them. YUMM!

Other recent bakes were my send off on Floyd's blueberry cream cheese bread in the most bookmarked section. Here is my bumbleberry cream cheese bread. This was a yeasted bread with about three times the fruit Floyd rec's in his formula.

Well we cannot forget the walnut filled Hungarian rolls from ITJB -- easily one of the best things my oven has ever produced!

Happy baking folks!  Brian

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Skibum

Don't pay the ransom friends, I have escaped. Well between skiing and the winter Olympics it is hard to find time to bake and I have had no time to browse TLF for a coupe of weeks.

This was done from the book, but on this version I added sauteed onion to the last few stretch & folds.

Part of the reason I haven't had time to browse this site is that 2 weeks ago, I had my first experience helicopter skiing with Canadian Mountain Holidays in their Gothics lodge. this fulfilled the dream of a lifetime and was the best week and skiing of my life!

This week it is off to Revelstoke to take in some of the abundant snow and ongoing snowfall. I thought I would bake some breakfast treats for the boys in Revy. This was a batch of bumbleberry, ( strawberries, blueberries and raspberries) cream cheese bread. I did a sweet SD/ YW levain version usining Floyd's Blueberry Sourcream braid recipe in the favourites section. My other departure from the original was to use about 3 times the fruit and 1/4 the cornstarch compared to the original recipe. Boy, has this bread won some converts! Great recipe!

It is hard to stop eating this stuff!

Happy baking folks, I will catch up when I can. Brian

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Skibum

BOY, do I EVER LIKE this bread! This was a full version of the ITJB rye to which I added 120 grams of re-hydrated granulated onion and garlic and remembered to account for the extra water this time. I used about 4 Tbs of the onion and 1Tbs of the garlic, using the water from the soak for the bake. I once again proofed my boules seam side down in a banneton, the baked seam side up Forkish style in a cast iron DO.

I love the 'organic bloom' this technique produces!

This is a much different bread than Peter Reinhart's NY Deli rye in BBA and I enjoy both breads! Next bake of this formula I will up the onion bu adding some sauteed fresh onion to the dried mix. Just for fun!

Happy baking folks! Brian

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Skibum

This was an orange chiffon cake and I will call it an upside down cake and explain that later. I used a spring form pan and manually sliced 3 layers using a vanilla fudge spread for one layer and a chocolate fudge for the other. The cake was finished with enrobing chocolate and I thought a sprinkling of ground almond and some sliced almonds would go well, as a ski bum I don't need to watch my weight.

Well this was not amusing at the time, but this bake turned into a bit of a rodeo. After pouring the chiffon batter into the spring form pan, I began to load it into the oven, accidentally releasing the spring in the process -- chiffon batter all over my kitchen floor. Undaunted, I scraped up what I could and re-filled the spring form pan and baked it off. I then spent the next 10 minutes cleaning up my kitchen floor, cabinets and so on. This morning I bought myself a bundt pan!

The yeasted doughnuts were a snap to prepare and bake off in my deep fryer and mighty tasty with the honey glase!

This is a wonderful book and has opened up a world of dessert baking I never knew I could bake. 

Loving it! Brian

 

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Skibum

Okay the Hungarian rolls filled with walnut are absolutely to die for! This is one of the best things I have ever taken out of my oven!

I baked a half recipe of Bakery Challah:

This enriched dough is similar in many ways to my beloved Pulla, but uses more egg and water rather than milk. The crumb is more open in this loaf, but I do miss the cardamom and perhaps will add some next bake -- a kind of hybrid challah/ pulla bake.

I have had great sweet levain, YW levain pulla results, so I took a similar approach to this challah using about 10% each YW sns SL. This challah has a nice open crust and makes dynamite French Toast, fried in butter and topped with maple syrup or cinnamon and sugar or both. YUMM!

I am really enjoying this book! It is almost time to try the almond horns again . . . oink, oink. The problem is we are getting bombed with snow and I love the skiing, so ski mornings and bake afternoons. It is a happy combination!

Best regards, Brian

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Skibum

I followed the three stage build by the book and only varied from the formula at the proof and bake stage. I shaped a boule and proofed seam side down in my new brotform, then baked in a hot cast iron dutch oven. I did score the loaf and I thought it looked like I had deflated it, but the loaf sprang nicely and the seams burst organically.

I have a fairly new Henckels serrated bread knife and I had to saw for quite a while to get through the crust. The crust has a nice snap when you bite into it, a very soft crumb and wonderful flavour!

This bread made a superb Montreal smoked meat sandwich and this bread will be going into my regular baking rotation. Next bake I will add the onions, dehydrated and fresh, fried in oil along with the onion water. I really liked how that kicked up the flavour profile in my last Peter Reinhart deli rye version.

I have one more loaf to bake so my friends and neighbours will be very happy with me today. Next up is the Hungarian walnut filled rolls,

Norm and Stan, I am LOVING your book!

Best regards, Brian

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