This one was 40 % Whole Grain Rye, 60% unbleached AP Wheat with 4% rehydrated dried minced onions ( weight before rehydrated) and 4% Black and brown Caraway. 2% salt at 75% hydration overall.
I simply added ingredients to make a small single layer orange cake for dessert today. The 6” pan is preferred because it provides enough cake for 2 human beings without guilt of over-stuffing our bellies or having to cope with leftover dessert. :D
Cake
I am once again trying The Approachable Loaf from the 2020 Community Bake
Link here: https://www.thefreshloaf.com/node/62486/community-bake-approachable-loaf-bread-lab
This time I am replacing some of the Whole Wheat with Bread Flour and am adding the Honey back in. Total Amounts are still the same for a 1,000g loaf.
After reading Benito's recent bake, I realized it's been years since I made a simple white bread. Life finally gave me a little room to bake something reasonably quick, so I went with this KAB small Pain de Mie. (Benny, looks like you inspired several of us.... ?)
This is the first time I’ve eaten an Ichigo Daifuku so I can say it the best I’ve ever eaten ?. This is the second time making mochi and I don’t think I’ve shared the method I found on the net that makes this so easy to prepare. Normally, the traditional Japanese method is to prepare glutinous rice and then pound it for hours and hours. OK I do NOT have time for that so there is a shortcut. Does the shortcut make exactly the same chewy texture we so love about mochi, not quite, but it is good enough for most of us except diehard mochi perfectionists (not me).
April 9, 2021.
This was a SOT-SOT* bake, with nothing measured except stevia, Sucralose, guar gum, and baking powder. They came out really good, so I wish I had measured.
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My rules of thumb for muffins: 1. use about 1 tsp baking powder per cup of dry ingredients. 2. Hydrate to a thick batter, that spreads out some, but not completely flat on top.
My latest attempt at the Tartine #3 White Bread (Ode to Bourdon) on page 46 was equally disappointing.
Though in a different way this time: lack of rise.
Two images attached: the flat loaf; the crumb.
This is my try on the "The Approachable Loaf using Commercial Yeast and Poolish" Community Bake from 2020.
Link here: https://www.thefreshloaf.com/node/62486/community-bake-approachable-loaf-bread-lab
Notes:
Room temperature was 76F the whole time. It is not cool here.
I wanted to push my learning curve a little bit on this bake and used Benny's recent bake as my template. This one turned into a definite learning curve.
I wanted to post about baking three baguettes at the same time in our home oven and how easy it was to load the doughs onto the baking stone using my DIY dough loader.
Developing the dough went well as did the shaping, proof and moving the dough to the loader. Trouble struck when I scored the dough as my lame was blunt. The lame dragged the dough rather than cutting neatly, resulting in jagged and ugly scoring. My concerns are evident in the baked loaves.
