❯ The baking thread.~ Bread, pies, cookies , cake and more
| 03-15-2023, 06:11 PM | #112 | |
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300g whole rye flour (I use Breadtopia, order online) 1 envelope yeast (I use Fleischmann in the red envelope) 18g salt 600g water Optional: 20g German bread spices: equal parts by weight ground coriander, fennel, anise and caraway seeds. Weigh and mix dry ingredients with a whisk in a bowl. Add water. Mix with wooden spoon or by hand, then transfer to work surface (counter top). Knead dough for ~10-15 minutes. I use 50-75 French folds, also known as slap-folds. DO NOT ADD FLOUR WHILE WORKING THE DOUGH. The dough will be sticky in the beginning, use a scraper to keep your hands somewhat clean. Watch videos on YouTube to learn kneading technique. Form dough into a ball, place in bowl, cover with plastic and transfer to fridge. Next morning or next evening, de-gas (flatten) dough and shape into a boule (ball). I form the dough into a football-shape, which is simply an elongated boule. Light bench flour is allowed in this step. Pre-heat oven to 475F. Place on a perforated silicone mat on a baking sheet and transfer to a warm moist location. I use the microwave with a cup of very hot water. Let proof for 30-60 minutes. Remove from microwave, score and place in preheated oven. Lower temperature to 430F. Bake for approximately 40 minutes. I prefer a darker color, so baking time could be 45-50 minutes depending on your oven. Remove after baking and set on a rack to cool a minimum of 4 hours. Cooling is important because bread from the oven has considerable residual moisture, and the center crumb will be gummy, immediately after baking. Cooling and resting time allows water to be driven off and to redistribute through the loaf. This bread has been described as "the best bread I have ever had" by more than one person. Last edited by chassis; 03-15-2023 at 07:03 PM.. |
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antgenn341.00 |
| 03-16-2023, 10:30 AM | #113 |
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Cailín gan eagla.
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Lemon meringue pie. Not as sweet as the last one.
https://x3.xbimmers.com/forums/showp...5&postcount=45 |
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| 03-16-2023, 05:00 PM | #115 | |
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Cailín gan eagla.
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| 03-16-2023, 05:59 PM | #116 |
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Given the amount of baking you do, a shortcrust pie crust should be a breeze!
The dough can be made ahead of time and kept in the freezer until needed. |
| 03-16-2023, 08:01 PM | #117 | |
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Cailín gan eagla.
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chassis8265.50 |
| 04-23-2023, 01:12 PM | #120 |
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Cailín gan eagla.
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I was making pizza dough and had enough left over for two small baguettes. Perfect for Subs.
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| 04-23-2023, 08:22 PM | #121 |
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Today’s bake
1/2 whole rye 1/2 unbleached white all purpose salt yeast water This is my daily breakfast (toast) bread. German Brotkultur-inspired. Last edited by chassis; 04-23-2023 at 09:29 PM.. |
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| 05-06-2023, 07:29 PM | #125 | |
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Crusty Old Navy Chief
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| 05-15-2023, 07:54 AM | #126 |
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Cailín gan eagla.
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Bake beans ready for the oven for seven hours.
Much better than the can stuff JJ. |
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JJ 911SC27707.00 wyshyvanuk633.50 |
| 05-15-2023, 04:23 PM | #127 |
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Cailín gan eagla.
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Done! Enough for four tubs. I'll take two at work tomorrow for the girls.
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| 05-15-2023, 06:44 PM | #128 | |
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Désolée, pas vraiment P.S.: I never like my mom one's or any of the 100's of pot luck versions I've tried but I'm willing to try yours  |
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| 05-15-2023, 08:02 PM | #129 | |
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Lady Jane84501.50 |
| 05-17-2023, 03:58 PM | #130 |
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Cailín gan eagla.
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Miche de blé entier avec flocons d'avoine.
1... Deuxième levée. 2... After 40 minutes @ 375°. 3... Et voilà. |
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| 05-17-2023, 07:34 PM | #131 |
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Nice bake! What does the crumb look like?
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