The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Skibum's blog

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Skibum

To my honey corn bread recipe I have upped the jalapeno from one to two. Not a lot of heat from these peppers up here in moose country, but they added a nice crunch, as did the corn kernels I added. The final add was old cheddar diced fine.

Skillet honey cornbread with 2x jalapeno, diced sharp cheddar and corn kernels. My best corn bread ever!
1/ cup corn meal
1/2 cup flour
1/2 tsp salt
1/2 tsp baking powder...
1/4 tsp baking soda
2Tbs sugar
Mix dry ingredients.
beat 1 egg and add to 1/2 cup buttermilk
add 2 Tbs liquid honey and mix
Add wet to dry, then 2 Tbs melted butter, which I also use to coat the CI pan.
Bake for 16 minutes @ 400F, turning half way.

This bread has a nice sweet taste. The jalapenos bring no heat, but a nice crunch to go along with the corn kernels. My best corn bread yet!!!

Happy baking and eating friends! Ski

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Skibum

Added a full diced jalapeno to this mix along with about 1/4 cup of canned corn kernels. Sorry no fresh corn to roast her at this time of year. I will double both the corn and pepper next bake. The additions make a delicious bread!

Happy baking! Ski

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Skibum

I have been making this mix as muffins for some time now and now that I have an 8" cast iron skillet, I did the whole batter in hot iron. I liked the resulting product better. The single loaf was more moist than the muffins. This is a winner  and new recipe in my baking rotation! Delicious on it's own or as a side for bacon and eggs with home made sausage!

Recipe: heat oven to 400F
1/2 cup corn meal
1/2 cup flour...
1/2 tsp baking powder
1/2 tsp salt
2 Tbs sugar
2 Tbs honey
2 Tbs melted butter
1 egg beaten
1/2 cup milk
Mix dry ingredients and wet separately, then add wet to dry. I melted the butter in the skillet I was baking it in added the butter and mixed.
When the oven is hot, pour the batter into the hot pan and bake 16 minutes, turning at the half.

Happy baking and eating folks! Ski

PS Floyd, the file browser did not allow me to upload a second photo. All the correct buttons and menus popped up, but when I clicked on upload nothing happens.  b

 

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Skibum

Well friends, ski season is full on! I have been baking lots, but have not had a lot of time to post. Well this pita certainly had a pocket! I haven't baked pita in a while and the last recipe I used had a very short, 2 minute rise time. I googled some pita recipes and ended up letting the rolled out pita proof for nearly an hour. Based on my results, it worked!

The bomb for some pork souvlaki.

I used a cast iron DO lid on a baking stone, topped with a baking stone in the convection oven. I waited 20 minutes after the over came up top temp before baking. Winner, winner souvlaki dinner!

Since joining the Facebook CAST IRON COOKIN' AND BBQ'IN, I have developed a taste for buttermilk biscuits. These beauties are a staple in my baking rotation now.

Perfect for some biscuits and sausage gravy!

Corn bread has also made an intro to my baking rotation, but can't seem to fine the pic of my cornbread mufins. good baking, good eating and good skiing which is about the best I can hope for at my age . . .

Happy baking friends! Ski

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Skibum

First a big thank you to Ru007 for posting this sourdough donut recipe a while ago. I used your formula exactly and boy did these turn out well!  I scaled the balls to 85 grams, roughly the size of a golf ball and they ended up huge. It took about 5 minutes each in the deep fryer at 375F. After cooking 3, I bagged and refrigerated the remaining 5 dough balls, figuring they will be better fresh. I may also cut the size in half to get a more Timbit sized treat. I just used granulated sugar, sprinkled on and rolled in.

This is the first time I made donuts. It will not be the last! What a nice treat!!!

Happy baking! Ski

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Skibum

For my New Year's Eve bake? Pull, vat else! Hey I am working on my braiding technique and bake one of these a week. Also a chance to wish all my fresh loaf friends greetings, best wishes, health, health, happiness, interesting times and great baking! I also have a loaf of high hydration sanny bread on the go to balance things.

I also wanted to show of my beautifully re-seasoned cast iron cook ware. A very old skillet and a newer Lodge combo cooker, I use for bread. the skillet was re-seasoned with pure flax seed oil, five times @ 500F for an hour, the Lodge 3 seasoning cycles. the non-stick performance of the skillet is a couple of levels of magnitude better! I found this information at a Facebook group called CAST IRON COOKIN & BBQIN. I mention this as most of you great bakers are also great cooks. This FB group has been a great source for food ideas, techniques and overall entertainment.

Check out these bad boys!

A simple technique to greatly improve the performance of your cast iron. Skibum recommended!

Happy New Year friends and happy baking! Ski

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Skibum

Well a very Merry Christmas to my freshloaf friends who celebrate it! this loaf made my neighbours little girl very happy just now!  The look on her face seeing a whole loaf of pulla made my day.

Happy baking! Ski

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Skibum

Well this is take two at this hydration. I forgot to steam the oven on my first attempt and ended up with a hollow brick. I used a well olive oiled counter and oiled hands to do the stretch and folds using my finger tips rather than my palms to massage the S&F's.  This made a nice loaf with a great crust and nice open crumb. Still doesn't look what a ciabatta should look like though. Oh well, press on!

Happy baking! Ski

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Skibum

I am LOVING the crust I get from the 00 flour! I now bake a pizza every 3 or 4 days and am getting better at forming the crust. Still don't have the courage to try a toss, but it doesn't seem necessary. This dough had been in the fridge for 3 days before I divided it today.

I brush a first layer of EVOO onto the formed crust, followed by home made tomato gravy, reggiano parmigiana, a layer of fresh basil, sliced prosciutto, a couple of kinds of fresh mozzarella, crumbled fried pancetta and more parmesan cheese.. I baked for 5 minutes, turned, baked another 5 and finished for nearly a minute on high broil as Ken Forkish recommends.

What can I say, it is great pizza! Sometimes it is the quality of the ingredients that make the difference.

Well we have snow to ski, but at -22C today it is WAAAY too cold to go outside, never mind ski. Good days to stay in and bake yummy things.

Happy baking, Ski

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Skibum

The only change from my last bake was upping the hydration. I proofed it on parchment paper that I did not flour well enough. After the turn, the dough was welded to the parchment, which no doubt affected the shape. Nice open crumb though. Next step 90%.

Happy baking, Ski

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