Door county Wisconsin cherry pie filling. Outstanding! This the cast iron pie iron from Uno Casa. Excellent heavy preseasoned. Perfect in every way! Cooked up hot crisp and delicious on the charcoal grill. We are taking it camping and did this run through effort in the back yard.
I don’t remember how I stumbled on this combo but I must give Kristen Dennis, from Full Proof Baking, the credit for inspiring this version.
Recipe
Makes 3 loaves
Porridge
100 g large rolled oats
200 g water
35 g Maple Syrup
30 g butter
Add-ins
200 g 50% dark chocolate chips
Dough
800 g strong bakers unbleached flour
200 g freshly milled wholegrain Durum flour
50 g freshly ground flax seeds
This maybe the simplest recipe and something that always works for me. I’m posting probably almost the same recipe but different approach or methods every week, but this is the only way I can achieve consistency upon my bakes..
Recipe:
70g Whole wheat
280g Premium Bakers Flour
260g Water ?
70g Starter(100% hydration)
7g Salt ?
Method:
Mixer is used
-1 hour Autolyse
-30 minutes rest after mixing starter
-1 hour rest after adding salt b4 doing 1 S & F
After a few bad batches, decided to go back to basics. Decided to go with a simple straight white bread and make some focaccia with the left over dough.
I am currently going through Ken Forkish's Flour, Water, Salt, Yeast and am about to start getting into making a starter. When I first sat down to read the section on getting it going I was taken aback by how wasteful his method seems and took to the forums to find that I'm not the only one.
Pulled the trigger on a new 8x4 Pullman pan after getting comments in this thread. Came in today and decided to try a quick loaf. Threw together a quick recipe with the goal of making a soft sandwich bread.
Decided to start with the dough weight the pan is rated for. I think the bake went really well and am optimistic about the crumb, but not nearly enough dough. :-)
I've slowed down on the Brown Bread baking, but as part of my grain CSA I still need to work my way through some Chiddam de Blanc Mars. I recently made some Coffee Cake with Proof Bakery's recipe which was complicated but amazing. Unfortunately the center was undercooked because I didn't have a temperature recommendation, just time. So no photos. But yesterday we baked Maurizio's Sourdough Babka with better results.
Using the recipe from the King Arthur Flour 200th Anniversary Cookbook, I recently made teething biscuits for two great-nephews who are each 6 months old:
Peter (I've no idea why the picture refuses to display in the correct orientation.)
Amos
Getting them off to a good start with home-made baking.
I had a friend make this recently. He had trouble with the dough being too slack and this loaf ended up dense. I thought I'd make it to figure out where he might have lost his way. I soon realized it wasn't him. There's a problem with the recipe IMHO. While making the dough I googled and realized many others struggled with this recipe. It calls for seed additions that are excessive and much too much water in the seed soaker. For a 500g loaf it's asking for about 145g of flax that's soaked in water twice that amount. That's a 30% seed addition.
