The Fresh Loaf

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NYBakers/Norm's Book - Recipe Tests

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dmsnyder's picture
dmsnyder

NYBakers/Norm's Book - Recipe Tests

Those of us who have volunteered to test recipes for Norm's book have received our first recipes. We have been asked to not share the recipes, naturally, but Stan has told me it's okay to post photos. It's a bit of a tease, I know, but, from another perspective, it's publicity for a much-anticipated project of two esteemed TFL members.


For those other recipe testers willing to share their own results, I propose using this topic to collect photos of your breads/pastries/cookies in one place.


My first recipe was for "Bakery Pan Challah." It is sinfully delicious fresh baked and as toast this morning, with butter and cherry-plum jam. I'm betting it will make fabulous French toast tomorrow morning, as well. 


Here are some photos:



Loaf



Slices



Crumb


David

Urchina's picture
Urchina

To Austria, I would have to hand-carry them to make sure they made it promptly. There would probably be a hefty courier charge, but I'm sure we can arrange something. ;)

eugenerella's picture
eugenerella

Is it too late to sign on with the NYBakers/Norm's Book Recipe - Tests ?


I'm off from teaching during the summer and would love to take part. I've been baking for years at home. I use to work part time at a local pastry shop decorating specialty cakes.


Thanx Gene

Paddyscake's picture
Paddyscake

ya never know. We started about 7 weeks ago. You can TFL message Elagins and ask.


Betty

eugenerella's picture
eugenerella

Hi David


Great shots/ Glaze and crumb. Looks right out of a Jewish bakery I frequent in Brooklyn. Can you forward any information about signing on to be a tester?\


Gene

dmsnyder's picture
dmsnyder

The Corn Rye was the best Jewish rye bread I've ever tasted. I've never had any from NYC, though.


I'm afraid the deadline for sign-ups was prior to the first post in this thread. 


David

alabubba's picture
alabubba

Just to let everyone know that I will not be posting photos of my Apple Cake. It is wonderful to see all the fabulous photos posted on here but we all know that sometimes even experienced bakers make mistakes.


My oven has a small switch that turns the top element on. It is for use with the broiler setting on the oven. If this switch is set to "ON" when baking ONLY the top element works. I never use this setting so I didn't notice that it had been switched to ON (probably when I was cleaning up).


The end result was my Apple Cake was burnt on top, and gummy on bottom. We carved off the char and tasted it and it was delish but the ducks got the rest.


P.S. I didn't notice the broiler switch until I had almost burnt my chocolate roll. Lets hope I caught it before it was too late.

Paddyscake's picture
Paddyscake

will post pics tomorrow. Haven't tasted ours yet. Loved the butter cream, the cake smelled awesome. Found the final chocolate glaze needed to be thinner. See what you think, but by my trial I would try 2 tsp oil. See what you think after 1.


Betty

nbicomputers's picture
nbicomputers

get some biter or semi sweet dark chocolat and melt it slowly in a bain marie or dry heat warmer.  when th is melted add some very hot 180 Degree F WATER


YES I SAID WATER!!!!


the choc will cease up turning it into a lumpy paste that looks like something you ate and lost


the trick is to not stop keep adding hot water (slowly in small amounts you can add more but you can never take it out) untill the choco becomes smooth again and pourable like thick whiping cream doubble cream if you are on the other side of the water.


pour this over the chocolet roll checker board cake or seven layer or layer cake what have you.


when it is covered and stops driping place the whole thing in the fridg and wait the chocolet will set up not hard but to a fudge like consistency


play with it you can add sugar if you want it sweeter or even a little sweet butter for taste.


this is not for cookies because it will not get hard again but for a cake or pastry this fudge like coating is perfect

Paddyscake's picture
Paddyscake

this is certainly different than the instructions that came with the Chocolate Roll recipe we tested. Which one is going to be in the book?


The roll is awesome, by the way!!


Betty

Elagins's picture
Elagins

each for different look/application

Stan

Zeb's picture
Zeb

Here is my version of the babka and a pic of some little sultana buns made with the babka dough and ground up cake crumbs from another test cake (I listened to  that lesson Stan!)  that I froze for a couple of weeks wrapped in clingfilm, took out on Friday night, forgot about in the fridge tilll Sunday night.

The crumb of the little buns is really tender and I really like the idea of freezing portions of sweet enriched dough to use later. I had never tried that before and it worked brilliantly so many thanks :)

I’ve fallen by the wayside on the testing, being on cookie rotation and having no one who eats cookies here,  but I hope I can join in again when my group does breads if I’m allowed.. In the meantime thanks for allowing me to  participate so far.  Zeb


Paddyscake's picture
Paddyscake

That Babka, OH!! so glad it resides in your house!! Your rolls look wonderful, but that Babka would be my undoing, WOW!


Betty

SallyBR's picture
SallyBR

Made it this past weekend, very easy and very tasty, only problem is that it took longer to bake than 30-35 minutes as the recipe states, but apart from that, no problems


The loaf would not win beauty contests, though.... but that's a baker's handicap


 


Elagins's picture
Elagins

aside from the errant cornmeal wandering up the side, that's an absolutely beautiful loaf. your glaze is magnificent!

Stan

SallyBR's picture
SallyBR

You will laugh now.... from the instructions, I thought it was SUPPOSED to be like that - because it said to soak the bottom part of the loaf in warm water and then ROLL it on the cornmeal...  I made sure to roll REAL good  :-)


 


Lesson learned...

Paddyscake's picture
Paddyscake

A new style is born!


Betty

SallyBR's picture
SallyBR

I guess one can look at that this way.....    :-)


 


 

rossnroller's picture
rossnroller

Didn't get the nice shine you did with your glazing, Sally (think I overdid the glaze, despite the recipe caution on this).  I also had to increase the baking time...and my proofs ended up being far longer than the recipe recommended. But that is due to the lowish ambient temperatures here at the moment, I suspect.


This was a good tasting bread, I found. Had some last night with a mushroom risotto, and although I imagine that's not a usual context for this bread, it went well.


Cheers
Ross



 



 

Elagins's picture
Elagins

is to apply it as soon as the loaf comes out of the oven; otherwise, if the crust cools too much (and a little is too much), you'll get the cloudy, dull finish you ended up with.

take the loaves out one at a time, glazing each immediately. i think you'll see an improvement.

Stan

Mini Oven's picture
Mini Oven

I haven't baked mine yet.  Too hot here still.   If we get a thunder storm tonight, I'll bake it.  I've never applied a glaze before.  This ought to be interesting.  I think the secret would be to use a large brush to apply the glaze and thin (as in watery & add water) if needed.  Will see what I can find...


Mini


... well I got the thunderstorm and then some... flooding.  Gotta watch out what I ask for...


The loaves are in the oven and the glaze was so thick I couldn't spread it if I wanted to, let alone brush it on.  I took about 1/3 of the goop and added about 3x the amount of water until I could nicely coat the back of my hand with the brush.  Looks like I'll be wall papering in the next few days or making paper creations.  Suggestion: use less starch.

rossnroller's picture
rossnroller

...but nope, that wasn't it in my case. I did as the recipe instructed and applied the glaze AS SOON as I took the bread from the oven. I only made one loaf, so there was no waiting time at all.


I can only think that I put too much glaze on, although I was aware of the cautioning against that in the recipe, also. Have never glazed bread before, so was probably heavy-handed and lacking a deft touch, despite my efforts to coat the crust lightly.


I suspect Mini's large brush idea is a good one. Mine was a pretty small pastry brush.

SallyBR's picture
SallyBR

I used a large-ish brush, made of silicone.   Not sure if that helped, but decided to let you know....

eugenerella's picture
eugenerella

Fantastic Job! Great proportion of dough to filling. The labor of love finds me doubling the recipe often, so I freeze extra babka's. I wrap in plastic - wrapped in paper towel then placed in second plastic bag. Paper keeps any warm air out (opening & closing door )& subsequent frezzer frost and burn. Especially with the large amount of moisture in the filling. Defrosts superbly.


I'm thinking of using your photo as wallpaper on my PC. Thanx Gene

margieluvschaz's picture
margieluvschaz

It is so hard to look at the bakes weekly & not be able to try them.... Please hurry with the book!!!!!!!!!!!!!!!!!


Margie

Elagins's picture
Elagins

The Wall Street Journal Online picked up our recipe and credits the book ... you can find it at http://online.wsj.com/article_email/SB10001424052748703794104575545843564259642-lMyQjAxMTAwMDEwMjExNDIyWj.html


Stan Ginsberg
www.nybakers.com

dwcoleman's picture
dwcoleman

Thats my favourite recipe from the testing that I did!


I'm looking forward to buying the book in spring 2011.

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