The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

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loydb's picture
loydb

It's kickoff week for the Inside the Jewish Bakery Challenge - Semester 1. We're starting off with Mohn bars.

The bars are made up of three sub-recipes: 1-2-3 dough, a poppyseed filling, and streusel on the top. I used KA bread flour instead of home milled this time.

Baking notes:

  • The food processor did nothing for my poppy seeds -- I ended up using my blender, which did a great job.
  • I ended up adding almost a half cup extra of water while boiling the poppyseed mix.
  • Also, through bad reading, I boiled the honey rather than adding it at the end.
  • I cooked the shortbread an extra 10 minutes to get some color into it (and it's still pretty pale)
  • I cooked the final bars an extra 15 minutes, with the broiler on for the last 2 mins, to get the streusel browned

These bars are illustrative of why I'm in the challenge -- they have a (wonderful) flavor that I've never encountered, and would have never thought to try. I'm hoping there's still half a pan left for my wife to take to the office tomorrow, I really don't need to eat all of these :)

 

 

 

 

 

 

 

 

 

Urchina's picture
Urchina

Hi, everyone! It's almost time to start the Inside the Jewish Bakery challenge! 

We'll be baking nearly every recipe found in the wonderful "Inside the Jewish Bakery" by TFLs very own Stanley Ginsberg and Norman Berg. Not only will we get a chance to bake all the recipes -- we'll get to eat all the recipes! I can't wait!

It turns out that this fabulous book has enough recipes to keep us occupied for over a year. So, I've broken it up into 6 "semesters" of approximately 15 recipes each, spanning about three and a half months each time. Semester One begins on December 3 of this year, with the following lineup:

Item

  

Page number

Date assigned

Posts allowed until this date

1-2-3 dough (Use in Mohn Bars, p. 234)

 

213 / 234

 

12/3/2011

 

12/10/2011

Lace Cookies (Florentines)

231

 

12/10/2011

 

12/17/2011

Honey Whole Wheat Challah

31

 

12/17/2011

 

12/24/2011

Almond Buns

 

152

 

12/24/2011

 

12/31/2011

Honey Cake

 

175

 

12/31/2011

 

1/7/2012

Polish Potato Bread

 

86

 

1/7/2012

 

1/14/2012

Closed pockets

 

143

 

1/14/2012

 

1/21/2012

Onion Rolls

 

114

 

1/21/2012

 

1/28/2012

Mandelbroyt

 

241

 

1/28/2012

 

2/4/2012

Sour Cream Coffee Cake

181

 

2/4/2012

 

2/11/2012

Black and white cookies

221

 

2/11/2012

 

2/18/2012

100 percent cream cheese cheesecake

203

 

2/18/2012

 

2/25/2012

Sweet Egg Dough (for buns)

109

 

2/25/2012

 

3/3/2012

Bialys

  

123

 

3/3/2012

 

3/10/2012

Loaf Babka

 

164

 

3/10/2012

 

3/17/2012

 

I'll start off each item with a post or or near the assignment date for that item, and then the comments section of this blog will be open for anyone to post their experience. To keep us all more or less together, I ask that if you're going to participate, that you post your comments by no later than seven days after the original assignment date (which happens to be, also, the first day of the next item on the list). 

There has been tremendous interest in this challenge, which is so exciting. I've decided to not keep close track of who is signed up or not -- you all know who you are, chime in as you please. If you miss a week -- or two, or three -- join back in. All are welcome. I'm hoping that the semester format will help the task seem more manageable -- there's a lot of ground to cover in this book! 

I'm looking forward to the adventure with you all. And until then -- Happy Thanksgiving!

Kendra

Urchina's picture

Join the "Inside the Jewish Bakery" cookbook challenge -- starting December 1st!

October 30, 2011 - 4:16pm -- Urchina
Forums: 

Hi, everyone!

(Note to Floyd: This is a cross-post from the Books forum, since not everyone who might be interested in a new challenge hangs out there. Please feel free to move this post if it is more appropriate elsewhere. Thanks!)

Urchina's picture

Anyone up for an Inside the Jewish Bakery Challenge?

October 29, 2011 - 9:49pm -- Urchina
Forums: 

Hi, everyone!

I've had two weeks now with Stan and Norm's wonderful book, and I'm ready to bake. All of it. 

Anyone game for a challenge? I think that doing this in parts might be a fun way to do it -- that way, people who can't do the whole book in a row can join in a "semester." 

The "First semester" would start at the beginning of December. 

If there's enough interest, I'll be happy to coordinate it on a blog here at TFL. 

Let me know what you think!

Kendra

ryeaskrye's picture

TFL member baking challenge instead of Hamelman, BBA or Leader?

March 31, 2010 - 11:01am -- ryeaskrye


I had an idea while looking at breadbakingbassplayer's recent spelt posting and formula.


I have an enormous collection of bookmarked formulas entirely from TFL members that I eventually want to bake.


Would anyone be up for a challenge of selected TFL member formulas instead of Hamelman, BBA or Leader.


Just think, you could have an author's immediate feedback and I'm sure the individual authors' would be excited about perfecting their own formulas by having a group of TFL people bake them. 

gaaarp's picture

The Modern Baker Challenge

March 13, 2010 - 12:15pm -- gaaarp

If you are looking for a diversion from artisan breads, or you just want to expand your baking horizons, surf over to The Modern Baker Challenge and check out the new venture some of us are undertaking.


Like the BBA Challenge, which I just completed, we are going to bake our way through an entire book: Nick Malgieri's The Modern Baker. Nick's book contains sections on quick breads, yeast breads, tarts, pies, and cakes. There are about 150 recipes in all. And, yes, I am planning to bake every last one of them.

alliezk's picture
alliezk

Ten Teachers, Ten loaves, Ten days.


I am going to give all of the teachers who have impacted me each a handmade loaf of bread. I need to find recipes for visually appealing, distinct loaves so that I can express my appreciation, and of course so that I have an excuse to try new recipes!


If any one has any suggestions, Id love to try them. I also plan on using some of the recipes on this site and in the BBA. And of course, as my graduation present was a new camera, I'll share all of my experiments.


Happy Baking.


EDIT - Also, what type of kitchen scale would people recommend getting. There is such a wide range that i'm not sure which is the right one.


 

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