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gmagmabaking2's picture

3 Gmas Still ITJB-ing Week 1

September 25, 2012 - 4:44pm -- gmagmabaking2
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We 3 gmas are still working our way through the First Edition of ITJB - determined to learn all we can from this great resource.  This week we baked Eggless Water Challa on page 35.  Below are the pictures, as with the previous two semesters we had fun comparing our pictures via texting.  Helen (gmabaking2), did the traditional shape and braiding so I will start with her photos.

Urchina's picture

ITJB Round 2 Week 6: Sandwich Cookies (p. 226) June 9 - June 16

June 10, 2012 - 6:07pm -- Urchina
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I really love these sandwich cookies. I love their simplicity, their yumminess, and the fact that everyone else loves them is a bonus. If you have any fresh apricot jam to slather on them, even better, though I hear they are also (perhaps unfairly) good sandwiched with Nutella. Which  makes me think that maybe I should sandwich some with chocolate ganache and raspberry jam. Can't wait to see what everyone comes up with!

 

Kendra

Urchina's picture

ITJB Round 2 Week 3: Passover Macaroons (p. 245) 5-5-12 to 5-12-12

May 9, 2012 - 3:33pm -- Urchina
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Oh my, May is flitting away from me already! Sorry for the lateness of getting this week's posting up. But what a recipe for the week! Coconut! Macaroons! What's not to like? 

(I like 'em moist and chewy. And since mention of coconuts brings to mind a) tropical drinks and b) Monty Python's Search for the Holy Grail, there may be a libation-fueled movie marathon in this week's lineup. But that may just be me). Enjoy them however you will!

I did a brief errata check: None noted on the NY Bakers website. So bake away!

Kendra

Urchina's picture

ITJB Round 2 Week 2: Bakery Challah (p. 26): 4/28/12 to 5/5/12

April 30, 2012 - 9:45am -- Urchina
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Just in time for Cinco de Mayo (OK, not really) -- bakery challah! I'd never made challah before test-baking for this book, and I can't believe I missed out on so many years of this fantastic bread. It's beautiful, it's tasty, it's so much easier than it looks. 

I think I'm going to go all-out with a really snazzy braid this time -- but the braiding directions in the book make it easy. (And watch -- now that I've announced my intentions to the world, I'll have the worst-ever braid. Murphy's Law lives at my house). 

Hope everyone enjoys this one -- 

Kendra

Urchina's picture

Inside the Jewish Bakery Baking Challenge: Round 2!

April 21, 2012 - 11:02am -- Urchina
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Ding! Ding! 

 

Calling all bold bakers for the second round of the Inside the Jewish Bakery baking challenge! To sum up: We're attempting to bake every recipe in Stan Ginsberg and Norm Berg's book "Inside the Jewish Bakery: Recipes and Memories from the Golden Age of Jewish Baking." This is a great book written by two of our own Fresh Loafers, and many of us had the honor of being test bakers while the book was being written. Now that it's out, we are trying out all the recipes. Hooray!

Urchina's picture

Gearing up for the second round of the Inside the Jewish Bakery challenge!

April 15, 2012 - 10:44pm -- Urchina
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Hi, everyone! 

Wow, I can't believe it's mid-April already! I just wanted to let everyone know that I'll be posting the next round of our Inside the Jewish Bakery challenge next weekend, a little later than I'd originally planned. I plan to try to alternate sweet and savory recipes in this next round, and there will also be a bit more bread this time through. I'm looking forward to seeing how everyone does, and am hoping I'll get to bake more this time! 

 

See you all in a bit... 

 

Kendra

loydb's picture
loydb

It's week 8 in the Inside the Jewish Bakery Challenge - Semester 1. This week is Onion Rolls. Sadly, I'll be sitting out the next few dessert-heavy weeks.

Once my confusion over how to deal with the onion mix was clarified (thanks all) this proved to be an easy, fast bake (in terms of actual prep). My notes follow:

  • I used 1 oz of the onion water and 9 oz plain water
  • My egg was almost a full ounce heavier than called for
  • I used 100% milled wheat, a 50/50 mix of hard red and hard white.
  • My cooking time ended up being around 25 minutes.

These are tasty and the outside is crunchy. They aren't overpoweringly onion-y, which I'd been concerned about. I think the flavor would be improved if I make a soaker with the whole wheat next time and let it sit in the fridge overnight prior to adding yeast. I'll make them again for sure.

Urchina's picture

ITJB Week 6: Polish Potato Bread (1/7/12 - 1/14/12)

January 8, 2012 - 6:01pm -- Urchina
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After the excesses of the  holidays, something warm and comforting and thrifty like soup and bread sounds like a great dinner. We've had soup probably four times since the New Year already, and have a wonderful lineup for the next couple of weeks, as all of my cooking magazines seem to have taken soup as their mantra for January and February issues.

Ok, back to the bread. This just looked good. And I promise, promise, promise that I am going to improve upon my (as-of-now) deplorable batting average and actually post on this one!

loydb's picture
loydb

I'm almost caught up! It's week 5 in the Inside the Jewish Bakery Challenge - Semester 1. This week was Honey Cake.  

This called for white rye flour. To make it, I milled whole rye and then sifted to 80% extraction. I think the walnuts were a little heavy, the centers never really rose even after 3 hours of cooking. Almonds may have been a better choice.

In spite of it being a really runny, gummy, goopy batter, it baked up incredibly light, and not nearly as sweet as I would have anticipated from the pound of honey in it. There is no gumminess at all.

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