Show Us What You're BAKING

[RonB]

I found a recipe for cheesecake brownies I wanted to try. Since our Son was coming home for an early Christmas, I used that as an excuse to make 'em. This recipe makes fudgy brownies and they turned out great. I used an 8x8 pan, but the 9x9 pan he recommends would have been better because they would have cooked quicker without browning so much on top.

[SheilaAnn]

I said, oh dayum!

[Thunder77]

Ooooooooh!

[troymeister]

That is a work of art!

[troymeister]

My first bake since last season. It has taken me about two weeks to revive my starter. It's still a little weak so this was a very small amount yeast assisted levain. It took me a little while to get back the feel for shaping. Luckily it's kind of like riding a bike. Got it back quick.

[Clawbear57]

troymeister you are rocking it.

[RichieB]

I have had a lull in baking and trying to rectify that.
Rye Bread and Kaiser Rolls.

[gboss]

Those kaisers are legit. You're well on your way to making an authentic Camden NJ "Donkey's" cheesesteak with that!

https://www.youtube.com/watch?v=bIvqixH4ICk

[RichieB]

gboss I recently joined a group, my 2nd beyond The Pit, Jersey Roots. I posted this bakes pictures. I've received 525 likes numerous comments including requests for a recipe. I had to do a separate post with the recipe. These are true Jersey hard rolls. I did an Italian, painted with italian dressing, genoa salami, coppa ham and provolone. Not to bad.

[gboss]

RichieB you want to move to Jersey and open up a bakery?

[troymeister]

This Morning's Sourdough Bake.

My Starter is finally up to par. I had a hard time getting it going to full potential. So I kind of gave up. I put it in the fridge to visit another time. After a couple days, I pulled it out only to watch it bloom to almost overflowing in a few hours.

I had to slow it down to make it go faster. Go figure?

Maybe Richard Chrz can shed some light on phenomenon. Any thoughts?

[Richard Chrz]

I’ve seen that happen several times. I can not speak to the science of it, but I rely heavily on cold fermentation. A fun test is, to sample cold fermentation (taste wise & room temp fermentation ), to me cold is so much more bright in flavor.

Could just be what it needed.

[skipsdaughter]

Celebrating Festivus with my first attempt at Cinnamon Babka.

[SheilaAnn]

Wow!!! Looks amazing!

[Thunder77]

I would eat that! My address is…. 😎

[RichieB]

Last bake for this week. 100% Whole Wheat with molasses. I haven't indulged. Breakfast tomorrow with jam.

[gboss]

We are doing 3 types of shortbread Christmas cookies this year. This is #3, "phila-style pretzel shortbread cookie"



Well worth the mucking around with sodium hydroxide.

[Thunder77]

I thought that was for bagels?

[barelfly]

This goodness takes a few days to get ready…but…step one of German Chocolate Cheesecake is complete!

[skipsdaughter]

Looks great! I made one once and it's still talked about today!

[Donw]

Focaccia Bread for the neighbors.

[Thunder77]

Christmas morning cinnamon rolls. Cinnabon watch your back !! 😎

[barelfly]

Yum!!!!! Gene Takavic would be proud!

[SheilaAnn]

Oh behave!

[Thunder77]

Perfect example of “hey I know I need to prove this longer but I also need the oven!”

[Donw]

The Focaccia I showed above was my test run. I improved a little with some tweaks from that one so I went ahead and baked for the neighbors. This is an example of the tomato, olive, red onion, Rosemary, flake salt, and Parmesan Reggiano bread they received. Next time will be better!

[Richard Chrz]

Pizza the snowman

[Johnny Booth]

Lol - You been snorting that flour again?

[Skip]

King Arthur Artisan Bread recipe x 1.5. Sorry for the hole in the Batard...I took the temp from the top. Duh!

[Richard Chrz]

What was temp you were shooting for?

[Skip]

190*

[Richard Chrz]

Those rustic loaves can jump up pretty quickly, roughly what time frame did that take? Was it a room temp ferment into the oven, or do you use cold fermentation as well:

[Richard Chrz]

We are hosting my wife’s family tomorrow for our holiday gathering. 7 loaves baked. 3 sourdough ciabatta’s, 3 of my standard loaf, and one I will shoot a photo of the inside tomorrow, it is a test bake on a chocolate and cranberry sourdough. Making 4 pizzas, and a large batch of Kenji’s Italian American meatballs.