The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Cookies, Cakes, and Pastries

  • Pin It

Mmmm.... sweets!

gmagmabaking2's picture

We 3 gmas baked Blueberry Cream Cheese braid from TFL recipes

July 10, 2014 - 7:10am -- gmagmabaking2

When we were checking out the Favorite Recipes on the Home page, we looked at a few bread ideas... and tossed ideas back and forth through text and cyberspace... but then we came across the Blueberry Cream Cheese braid and had to have it... My sisters did marvelous braiding... and I learned from my mistakes... The beauty of all this is that the mistakes taste as good as the successes... (unless you are adding lots of salt to Cheese cake!, LOL)...

Helen's finished braids are the lead in and here is her crumb...

tzbrowne's picture

Beignets - Technical Questions inside

June 26, 2014 - 3:47am -- tzbrowne

Hi Everyone - First post here; so go easy on me!

Long story short;  In the past few weeks my attentions have been turned to nailing down my Beignet recipe with a view to selling commercially; however nothing I do can quite get me to the same gnarly, shattering and crisp exterior, with delicate, light and soft pillowy interior that I've had the pleasure of eating at Cafe du Monde over the years.

sangak's picture

Yet another croissant post

June 26, 2014 - 12:49am -- sangak

Ah Croissants, how you perplex me.

I'd be massively grateful for some diagnosis on my croissant crumb.  After a couple of attempts I feel I've got the layering but the large air bubbles evade me still.

The photos are actually from a batch made with pastry flour so the low protein could be the problem - they didn't rise at all really during proofing.

I've been getting similar results with AP flour though and when I use Central Mills Artisan Bakers Craft I seem to get too much gluten even if I don't knead, with bubbles all over the place during rolling.

johnluke's picture

Macarons

June 23, 2014 - 9:43am -- johnluke

Not sure if this should be in the "General" forum. Is there anything I can use in place of almond flour that will have a neutral taste? I have used cornmeal, peanuts, coconut, and pumpkin seeds. The peanuts were roasted so, maybe raw ones will give a blander taste. Would rice flour work or a type of starch like potato?

 

* The issue is not a nut allergy or inability to find the almonds. I am just looking for a cheaper alternative.

sirrith's picture

Caneles

June 21, 2014 - 9:59am -- sirrith

Having just bought some nice copper molds, I thought I'd share the results of the first bake with them :)

I'm no expert on caneles by any means, this is just what I've picked up along the way.

I've previously only made caneles using silicone molds, and got decent results. However, I wanted to try and get as perfect a canele as I could, so I invested in some Flaf Fiber copper molds which are available for a very low price compared to other brands of copper mold.

gmagmabaking2's picture

We 3 gmas made Danishes (again)

June 19, 2014 - 12:13pm -- gmagmabaking2

We did it again, made Danishes, and braids, and visited the laminated doughs...frozen, fresh and unlaminated... as per our usual we went different ways, with similar Ideas... and, of course, tasty results!

The lead in is Helen's cream cheese filled Danishes with simple syrup glaze... 

 Here they are cooling... nice and brown...

Abelbreadgallery's picture

St. John's Cake with fresh cherries and cream

June 16, 2014 - 8:41am -- Abelbreadgallery

Traditional flat sweet bread prepared on the feast of St. John in June. It is a light sweetbread with candied fruit, but in this case I have added fresh cherries.

For 4 cakes, the classical recipe is 1 kilo of flour, 330 ml water, 4 eggs, 150 sugar, 150 butter, salt, spices (aniseed, cinnamon, nutmeg...) and 40-100 gr of fresh yeast. Too much yeast for me, so I added 200 gr of sourdough + only 20 gr of fresh yeast.

 

 

 

Janet Yang's picture

Gluten development and pandoro

June 12, 2014 - 8:27am -- Janet Yang

This video is driving me crazy: http://vimeo.com/8012448

My dough never windowpanes like that, but I can't tell if the gluten is under- or overdeveloped, because it has characteristics of both. It can't stretch out that far and thin without tearing, which might mean underdevelopment, but the gluten is definitely active. The dough is tough and resists pulling. The flour mix has 14% protein.

How do I get the dough to windowpane properly? Lower-protein flour? More or less mixing?

Janet

Pages

Subscribe to RSS - Cookies, Cakes, and Pastries