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Mini gauntlet and segue to more pastries

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kendalm on 15 Oct 2017 at 14:17
To an extent I'm now pretty content with basic loaf baking and find myself craving pastires more. Its funny how this obsession arose after finally giving up trying to find a baguette in usa that tastes like the real deal and finally figure well why not just learn how bake the darn things myself (this is typical behavior for me btw as ive countless other replications of foods that can only be found wherever it was they were invented - take the famous lebanese kanafe for example - wow ! what a treat).

Honey Spelt Oat Porridge Sourdough

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Danni3ll3 on 15 Oct 2017 at 11:04

This is a repeat of last week’s bread without the cranberries or pumpkin seeds. Bread1965, have no fear, I made you one with the add-ins unless you prefer one without. Let me know. :-D

Here is the recipe again so you don’t have to go searching for it. 

1. Toast 125 g of large flake oats in a dry frying pan. When toasted add 25 g of oat bran to the oats.

2. Mix together 345 g of water and 75 g of organic plain yogurt. 

1,000 baguettes later

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kendalm on 14 Oct 2017 at 11:05
Recently there's been a few posts mentioning the 10,000 loaf benchmark and since I have been keeping rough track of how many baguettes Ive baked in the 1.5 years its seems about time to officially call it 1,000. So this is about what one can expect thisbfar in and hopefully some of the things I have learned can help reduce the number of times other baguette enthusiasts have to weather through to get a decent loaf. Hardest part so far has been getting that nice cylinder shape and in this case the middle loaf really came together well this time.

My (second) attempt at donuts

Toast
BigLarry on 14 Oct 2017 at 01:21

My first attempt was far too bready and had too thick a shell but this second lot where very "family friendly" AKA gone in 60 seconds.

Credit for the recipe comes from the Instructables site.

Donuts

3 (1/4 ounce / 7g) packages yeast (3/4 oz / 21g total)
1/2 cup (120ml) water (105-115F / 40-46C)

2 1/4 cup (530ml) milk, scalded and cooled
3/4 cup (169g) sugar
1 1/2 teaspoons salt
3 eggs
1/2 cup (113g) shortening
7 1/2 cups (940g) all-purpose flour
oil for frying

Glaze

Sourdough Croissants - Attempt #1!

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sadkitchenkid on 13 Oct 2017 at 00:16

This is my first time attempting sourdough croissants, and my second time attempting croissants in general! I made these into mini croissants which is why they're not as "high".  I think they came out ok! When I first wrapped the dough around the butter slab to begin the lamination process, I realized that the butter slab was too cold so when I attempted to roll it out, the butter started breaking apart between the two layers of dough. 

Pizza Night (Tony Gemignani's recipe)

Toast
BigLarry on 12 Oct 2017 at 01:15

Hi all - pizza time!

I've been making pizza for a couple of years now, it's been an uphill battle at times but am now in a position where i'm "comfortable" inviting friends round and baking pizza - which in fairness I guess was always my goal.

After trying many (and I mean many!) dough recipes, this is by far my favourite and it's taken from Tony Gemignani's "The Pizza Bible" book. It makes simply the best pizza (my wife disagrees, she prefers a much more crips and thin base with no lovely scrumptious dough handle around the rim).

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