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MANNA's picture
MANNA

 

CAKE

-----------------dry stuff--------------------

240 / 2 C AP-Flour

85 / 1 C Coco Powder

8 / 1-1/2 tsp Baking Soda

2 / 1/2 tsp Salt

-----------------wet stuff---------------------

353 / 1-1/2 C Buttermilk

8 / 1 tsp vanilla

-----------------creamy stuff---------------

115 / 1 stick Butter, unsalted

305 / 1-1/2 C Sugar

----------------eggie stuff-----------------

150 / 3 Lg eggs

---------------technical stuff-------------

Combine dry in its own bowl

combine wet in its own bowl

crack eggs and scramble in its own bowl

Cut butter into 1/4 inch cubes and place in bowl of stand mixer fitted with beater

Set oven to 350 degrees f, Now STOP!

Walk away. Yes, walk away. while your oven heats let everything come to room temp. 30 min no less! Sure, your oven is super and heats up in 10 min. That's the air in the oven not the oven itself. Open the door and let all that warm air out with no retained heat and that burner will work overtime and your cake will fall flat. Plus cold ingredients don't make good cake. Everything must be warm to hold that air and not overwork the batter.

Now, creme the butter to the consistency of mayonnaise

add the sugar and creme it. Really creme it like for 3 - 5 good minutes. if you dont do this your cake will be grainy and have poor structure causing streaks and possibly falling. The butter/sugar should come together and get fluffy and white-ish

add the eggs in 3 parts mixing only enough to just incorporate

now add the dry and wet starting with the dry and alternating with the wet and ending with dry. So, dry in 3 parts and wet in two parts. Mix just enough to incorporate

use a #16 disher to fill 24 cupcake wrappers in a cupcake tray.

Bake for 15 - 18 min intill a toothpick inserted comes out clean.

Let cool for 10 - 15 min then remove from tray

Let cool completely, about 2 - hours

Filling

112 / 1 stick Butter, unsalted, softened

340 / 3 C Confectionery Sugar (ultra-fine sugar is better) SIFTED

3 - 4 tbsp milk

-----------method--------------

creme butter and sugar.   I mean really creme it, like 3 - 5 minutes.

Add milk intill it reaches desired consistency. Nice and fluffy not runny.

Let this sit for the two hours the cupcakes are cooling to hydrate the sugar. It gives a better flavor and mouthfeel.

Then reserve some filling for the decoration on top.

Pump these beauties full of creme. Use a piping bag and large round tip or a cookie press with filling attachment.

 

GLAZE

120 / 1/2 C Heavy Creme

25 / 1 tbsp Light corn syrup

170 / 1 Cup Milk Chocolate Chips

-----------------------method------------------

Melt together over double boiler intill smooth

dip tops of cupcakes and set to dry for an hour before decorating

-----------------------------------------------------

Pipe reserved filling onto tops of cupcakes in a swirl. You can thin this out a little to stretch the filling and give flatter swirls like the original ones.

Try not to eat them all in one sitting.

 

 

 

 

wassisname's picture
wassisname

I guess I should begin with a disclaimer:  I’m not usually one to put chunks of fresh fruit in my breads.  Nuts, seeds, grains, even a bit of dried fruit, sure.  But something about having all those mushy bits in the bread has made me wary of the whole concept.  Plus, the sandwich possibilities can be limited.

Of course, where there is a rule there is an exception, and this is it.  The credit goes to Hanne Risgaard’s Home Baked, which includes a very tempting pear sourdough bread.  That by itself would be little temptation if not for the pear tree in my yard.  Even with the birds claiming their share I still come away with more than enough to do some experimenting. 

And so an annual bake has been born.  Last year I stuck pretty close to the recipe in the book and baked some very tasty loaves.  This year I changed almost everything and got some more very tasty loaves!  Maybe there is something to this bread-with-fruit-in-it after all…

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

And so an annual bake has been born.  Last year I stuck pretty close to the recipe and baked some very tasty loaves.  This year I changed almost everything and got some more very tasty loaves!  Maybe there is something to this bread-with-fruit-in-it after all…

The original recipe features spelt, toasted semolina, and yogurt.  I kept the semolina, ditched the yogurt and spelt, and added whole barley flour and type 85 flour.  The barley flour was a craving borne of some barley flour cookies I’d had recently, and the type 85 is just what I had on hand.  Whole wheat flour would work in place of the type 85, though I might reduce the percentage to avoid adding too much of a bitter note.

For more on baking with barley check out blog posts by mebake, hanseata and sam.  Barley has its limits in bread baking and without some background info from fellow TFLers I could have found myself in trouble!  (I’m sure there are other posts but these were the first few that popped up.)

As for the result, no complaints!  The crumb is close but very soft.  The mild, slightly sweet flavor of the barley comes through and compliments the pears very nicely.  I added to the toasted semolina flavor by using it on the bottom of the loaf when loading into the oven (otherwise, I just use regular flour) and that comes through as well.  This bread doesn’t keep particularly well – moisture from the pears is my guess – so it is best enjoyed fresh.  I’m sure there a more, and probably better, ways to put this loaf together, so any suggestions are welcome! 

 

Meanwhile, up at the office we were enjoying the first day of... fall? 

I always love it when Old Man Winter throws out a quick teaser of snow in September!

Marcus

 

 

Floydm's picture
Floydm

A couple of recent bakes here... The first a 50% whole wheat sourdough.

My loaves were a bit small for the brotforms I used so they didn't come out too impressive looking, but they tasted really nice, nutty and tart.  I used Nunweiller's Red Fife Flour, which contributed significantly to the flavour.

I also made Hamelman's Golden Raisin Loaf.

This one is about 20% whole wheat and includes both a levain and a bit of commercial yeast.

Quite a tasty loaf, though as is to be expected it staled noticeably quicker than the pure sourdough loaves did.

davidg618's picture
davidg618

We love pecan sticky buns. We nibble at them for breakfast, lunch, mid-afternoon snacks, and dinner dessert--not all on the same day, mind you.

Until today I've baked sticky buns in 9" x 13" pans, or 9" x 9" pans. Regardless of which I chose the center bun or bun(s) would remain incompletely baked and doughy when the perimeter bun's were perfectly done.

Reducing the size of the pan to 9 x 9 didn't solve the problem, merely  minimized it. Our convection oven didn't solve the problem. For a number of years I've done my best to balance over-baked in the perimeter and doughy in the center.

A couple of years ago I bought a three cavity pan from Chicago Metallic specifically designed to bake three contrasting lasagnes simultaneously. I didn't buy it to make lasagne. I've never used it to bake lasagne. I bought it as a relatively inexpensive pate and terrine mold.

Today I used it to bake three rows of pecan sticky buns.

It worked perfectly. I checked the final internal temperature of a random half-a-dozen buns. The temps were nearly identical. No more doughy sticky buns!

Hurrah!

David G

trailrunner's picture
trailrunner

With dabrownman's assistance I was able to successfully start my YW. I used organic raisins and organic  apple with spring water. I did a small test batch of levain using 50 g YW and 50 g AP flour. Growth was evident  in an hour and it tripled in 6 hrs. For this first test batch of SD I simply subbed all YW for the water in the formula. There is a lot of info on TFL about YW. RonRay has cataloged it in one post. He uses all YW for some of his breads in place of regular water. Other folks use only a TBsp or so with flour to make a levain. It is all good as far as I can tell . Will need a lot more trials to see how it goes over time.

 The dough was stickier than it usually is. It also showed abundant growth during the autolyse time of 2 hr and also after each set of in the bowl s&f's and the 2 on the board s&f's. I shaped and left at room temp for 1 hr. I then retarded shaped loaves overnight. As you can see they held their shape well when removed from baskets. I placed cold slashed loaves in hot pots and baked covered 15 min as per my usual bakes and 15 uncovered. I will post crumb shots  later today when we have these with conchiglie  tutto giardino. 

 

Crumb shots added. The crust is fantastic...after sitting unwrapped for several hours it is wonderfully chewy. The crumb is very tender and not sour at all. I am pleased with the crumb structure. Will see how it evolves as the YW gets stronger. Lots to explore. c

day 1 YW day1 photo IMG_6535_zpscc75168e.jpg day 2 YW day2 photo IMG_6536_zps226d7ed9.jpg 

 

day 3 YW

 

day 3 photo IMG_6537_zps74d14d72.jpg

 

day day 4 YW day 4 photo IMG_6539_zps194d93d2.jpg test

 

levain trial ARYW/flour photo IMG_6547_zpse31cb2bd.jpg sunsets while waiting on YW  photo IMG_6533_zps78858411.jpg retarded loaf just our of fridge  photo IMG_6540_zps3f376e38.jpg turned out of basket  photo IMG_6541_zpsbf82b0e5.jpg fresh from oven  photo IMG_6542_zps91d6968b.jpg  photo IMG_6543_zps6f8980f0.jpg  photo IMG_6545_zps82289ac4.jpg  photo IMG_6546_zpsceed8e2c.jpg  photo IMG_6531_zpsc0aaedaa.jpg

 photo IMG_6550_zps93a43139.jpg  photo IMG_6551_zpsc549f0a6.jpg

Skibum's picture
Skibum

. . . okay Karin, dab my first take at this style of bread. I just crossed over to the 'dark side!'  I was almost afraid to cut into this loaf and now I am wondering what to pair it with --  pickled herring, lox with onions and capers and stinky cheese come to mind, but I welcome any suggestions.

So in the end my mix was Karin's Friesisches-schwarzbrot:

http://www.thefreshloaf.com/node/18037/friesisches-schwarzbrot-friesian-rye

To which I added 25 grams steel cut oats, and 20 grams each of wheat germ and sesame seeds, toasted and added as 'toadies.'  and 11/2 Tbs canola oil. Not having molasses, I used malt syrup.

 

Hey in the loaf pan and topped with seeds it almost looks like a loaf after 8 hours in the fridge.  I baked this one up after about 24 hours in the fridge and 2 hours to warm up on the counter.  I didn't get big rise and didn't expect it.

After 30 minutes as per directions, I could not get the loaf out of the pan, so finished baking in the pan for 20 convection, turning at the half, finally got the loaf released and baked on the stone for a further 6 minutes turning at the half.

Karin, thanks for starting this, it has been a fun and very different bread baking experience for me and I am enjoying the complex flavours and textures in this bread.  Very cool!

Thanks!  Brian

Janetcook's picture
Janetcook

Last week we were plunged into cooler temperatures here when we got hit hard by heavy rain and hail for an entire week.  (This is unusual for Colorado so those of you who live in wet climates no snickers please….)  Lots of flooding resulted which caused a lot of devastation around us.  Luckily we live in an area that was spared too much damage.  My summer garden got flattened and my trees experienced major leaf loss.   A huge pile of hail blocked my front door but that was soon removed by my neighbor's son who came over wearing a pair of shorts (The temp. had been in the 90°F just prior to the storm hitting.) wielding a snow shovel.  The inside of our house stayed nice and dry.  My sump pump has never worked so hard in it's life.  It was pumping every 15 minutes around the clock all week…

Anyway, the cooler temperatures triggered a change in my baking.  Suddenly I had the urge to add oatmeal and maple syrup to my doughs….Fall goodies conjuring up childhood memories of eating a warm bowl of oatmeal before heading off to school in the rain. ( I grew up in San Francisco so my memories are full of foggy rainy days….)

A couple of years ago discovered a wonderful formula for a loaf containing both of these ingredients on MC's site FARINE.  The oats are cooked/baked in a way that they turn into a maple granola of sorts that imparts maple flavor throughout the moist soft crumb.  The best of two worlds.  

The loaf I kept for us was gone within 2 days.  The other was given to a friend who is trying to make it last as long as he can. ( He has fond memories of maple syrup having grown up in maple syrup country….) I love baking this bread;  just a wonderful dough to work with at all stages of the mix so I have lined it up for several more bakes before my holiday bread baking season begins.

                                                   

Happy Baking

Janet

 

dmsnyder's picture
dmsnyder

Continuing my explorations of Ken Forkish's Flour Water Salt Yeast, yesterday I baked his "Pain de Campagne" again, but with a difference. Forkish's formula for Pain de Campagne is, basically, a white bread. It has about 10% whole wheat. However, in his introduction to this bread, Forkish encourages the reader to experiment with increased whole wheat and rye and says that his own favorite version of this bread has 70% white flour, 20% whole wheat and 10% rye. Well, that sounded pretty good to me, so I did it. 

For the 800% g of flour in the final dough, I used 100g KAF Medium Rye, 200g Organic Sprouted Whole Wheat flour and 500g of KAF AP flour. 

This dough was quite sticky, and I was concerned whether I could develop enough dough strength. But the boules shaped up pretty nicely. They didn't expand much during proofing but had satisfactory oven spring.

I had some of this bread for dinner last night when it was almost completely cooled. It tasted okay, but with a lot of grassiness. The sourdough tang was quite mild.  Today, the flavors had melded,  and the bread was really delicious, both toasted for breakfast and un-toasted for lunch.  The flavor was similar to the "Field Blend #2," not surprisingly. 

I will happily make this bread again when I want a Pain de Campagne.  I will try to remember to make it a day before I want to eat it though. It really improved a lot with an overnight rest.

David

dabrownman's picture
dabrownman

We love challenges of all kinds and bread baking ones are no exception.  Anything, within reason, that one can do to learn something new, stretch limited understanding, gain new skills while having some fun at the same time, sounds good to my apprentice.

 

Top left are rolled oats, top right aresteel cut oats, bottom are whole oat groats.

Hanseata’s Challenge; of a tinned multigrain bead with sunflower seeds, was a great way to see what grains were hidden away in Lucy’s secret pantry.  I knew she didn’t have rolled spelt and barley or chestnut flour which proves even deep pantried, German baking apprentices have ingredient shortages like everyone else.

 

Look how chunky the autolyse ended up - even before the oat groat scald and sunflower seeds were added!

We went looking all over town for chestnut flour because we knew that we would never spend $10 a pound delivered for it over the Internet.  But the Chinese and Indian market came up wanting.   There are no Italian markets to be found around Gilbert, AZ either.

  

The fix was easy enough for Lucy, she just ground up a mix of Brazil, pecan, almond, walnuts and pistachio nuts as a replacement.  She subbed medium grind whole spelt for the rolled variety and subbed medium ground bulgar for the rolled barley.

 

Lucy couldn’t be outdone by a German baker she had never met, so she added some ground sesame seeds to the ground flax, some scalded whole oat groats, Toadies of course, and some left over prune water from the last bake.  She also decided to sub yeast water for the commercial yeast specified and use a bit of lard, 5 g for the fat instead of shortening.

 

Fill the pan half full adn let it sise in the middle to the rim of the pan and it starts to crack on top.  We didnlt dock.

What we wanted to make sure of is that we followed the list in order of weight and to use or limited knowledge of these kinds of breads to work out a formula that would make some sense to the woefully uniformed and totally lost like my apprentice and I.

 

We used all the whole spelt in the recipe for the levain and all of the liquid for it after the first stage build was YW.  The 3 stages were 4 hours each where the levain tripled at the end of the 3rd stage.  At that point we added the 10 g of whole rye to it, technically making a 4th stage and immediately retarded it in the fridge for 24 hours.  The levain ended up being almost 12% of the total weight but it was very active.

  

It is amazing how bread can become..................................Eggplant lasagna in the blink of an eye!

The levain rose 50% in the fridge and finished doubling in 2 hours on the counter the next morning while everything else but the salt, which was sprinkled on top, the huge amount of sunflower seeds and the oat groat scald was autolysing.  Normally we would do a minimum 4 hour autolyse for whole grains like this but we used 2 hours this time hoping for the best.

 

The whole grains came in at 85 % because the white whole wheat isn’t whole wheat at all.  The Toadies were note included in the whole grain calculation even though they are  the toasted; sifted out middling, bran and wheat germ that, when added back into the mix, makes up for 4 times as much weight as the toadies as whole grain.  By taking toadies into account, the whole grains would be 95%.

 

Once the autolyse and levain met up we did 6minutes of slap and folds to get the gluten going.  After a 10 minute rest we did another 4 minutes of slap and folds.  After another 10 minute rest, we did 2 minutes of slap and folds and then let the dough rest 15 minutes.  We then did 3 sets of S&F’s on 15 mine intervals where incorporated the sunflower seeds on the first on and the oat groat scald on the 2nd set.

 

A 30 minute bulk ferment followed the 3rd set of S&F’s before the dough was divided into (2) 500g pieces and shaped into batards to ft the cocktail loaf pans.  The tinned dough was allowed to proof on the counter before being retarded in the fridge for 24 hours.

 

The dough had doubled in the fridge and showed some cracks on top, a sure sign the dough was ready to be baked off.  We allowed the dough to come to room temperature over 1 1/2 hours on the counter.  The mini oven was fired up to 450 F and (2) of Sylvia’s steaming cups were placed inside after being heated to boiling in the micro wave.

 

The tinned bread was steamed at 450 F for 5 minutes and then the mini was turned down to 425 F for another 5 minutes.  The steam was then removed and the mini turned down to 375 F, convection this time.  The loaves continued to bake for another 10 minutes as we rotated the tins every 5 minutes.  At that point, we de-tinned the bread and continued to bake it for another 10 minutes.

 

When the bread hit 201 F we turned off the mini oven but let the bread stay in the mini oven until it hit 204 F when we removed it to a cooling rack.  Because of the low temperatures, we didn’t get the bold bake, spring or blisters of our other mini oven bakes but the bread did brown up to a medium brown and was very crunchy coming out of the oven,  All of these characteristics are nearly identical to our other bakes  of similar breads.

 

Lat night's dinner salad of kale, red leaf and romaine lettuce with nappa cabbage and feta cheese.  All the usual fixings too!

We also didn’t get the huge lengthwise split down the side of the loaf of the sample in Karin’s post and don’t know what we could have done to achieve that artistic baking flair of the original.  This bread smells great, even though there aren’t any aromatic seeds in it.

 

I think aromatic seeds would have been a fine addition and can’t believe my apprentice didn’t throw them in - even after I had Mini Oven’s seed mélange toasted and ready to go in this bread.  The Queen of Seeds, quite rightly, will be very disappointed in Lucy I’m sure - just like I am for this glaring omission.

 

A beautiful stuffed chicken breast with a tasty wine and butter suace.

This bake finished at noon yesterday and the loaves were wrapped when cooled to let the moisture redistribute. This morning the crust has gone soft, a good sign and we will cut it at the 24 hour mark to give it a taste.  Cutting is over and the bread is about the nuttiest and seediest bread Lucy has ever concocted and more than the example.  The dough more than doubled and the crumb is soft, moist and open.  There is purple tinge to the crumb from the walnuts no doubt.  It is delicious but not as dark as the original.

Very delicious indeed - unreal toasted.  I got some pate out of the freezer I was saving for a bread like this one and plan to add a variety of cheeses, fruits, and veggies to go with the pate and this fine bread for lunch.  Yummy!

Thanks Karin for the idea of this challenge bake!   So much fun and tasty to boot ...... even though it ended up not very close to the original example.

Sunbursts right before sunset on retard day.

Formula

 

Build 1

Build 2

 Build 3

Total

%

Multigrain SD & YW  Starter

4

0

0

4

1.05%

Whole Rye

0

0

10

10

2.62%

Yeast Water

0

16

25

41

10.73%

Whole Spelt

11

16

25

52

13.61%

Water

11

0

0

11

2.88%

Total

26

32

60

118

20.16%

 

 

 

 

 

 

Multigrain and YW Levain

 

%

 

 

 

Flour

64

16.75%

 

 

 

Water

54

14.14%

 

 

 

Hydration

84.38%

 

 

 

 

 

 

 

 

 

 

Levain % of Total

11.91%

 

 

 

 

 

 

 

 

 

 

Dough Flour

 

%

 

 

 

White Whole Wheat

60

15.71%

 

 

 

Rolled Oats

20

5.24%

 

 

 

Whole Farro - Einkorn

63

16.49%

 

 

 

Whole Barley Meal

18

4.71%

 

 

 

Whole Rye

130

34.03%

 

 

 

Potato Flakes

7

1.83%

 

 

 

Strel Cut Oats

9

2.36%

 

 

 

Whole Bulgar

11

2.88%

 

 

 

Dough Flour

318

83.25%

 

 

 

 

 

 

 

 

 

Salt 1, Sea Salt 7

8

2.09%

 

 

 

Water

287

75.13%

 

 

 

Dough Hydration

90.25%

 

 

 

 

 

 

 

 

 

 

Total Flour

382

100.00%

 

 

 

Water

341

89.27%

 

 

 

T. Dough Hydration

89.27%

 

 

 

 

% Whole Grain Flour

85.86%

 

 

 

 

 

 

 

 

 

 

Hydration w/ Adds

86.00%

 

 

 

 

Total Weight

991

 

 

 

 

 

 

 

 

 

 

Add - Ins

 

%

 

 

 

VW Gluten

15

3.93%

 

 

 

Ground Flax & Sesame Seeds

10

2.62%

 

 

 

Almonds, Pistachio, Walnut, Pecan, Brazil

44

11.52%

 

 

 

Sunflower Seeds

128

33.51%

 

 

 

Toadies

10

2.62%

 

 

 

Barley Malt Syrup

18

4.71%

 

 

 

Lard

5

1.31%

 

 

 

Total

230

60.21%

 

 

 

 

Lunch on retard day. 

Wingnut's picture
Wingnut

Just a quick post.

I made some brioche for a camping trip, after all one doesn't need to eat top raman when camping. 

 

 

Cheers,

Wingnut

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