Show Us What You're BAKING

[RonB]

My first attempt in "artisan" bread in several years. Since SWMBO has given up gluten, I haven't made large breads that I have to eat on my own. I just don't eat much bread now. Forkish's white bread with poolish was my roadmap. I think I have lost my mojo 'cause I had problems shaping this 75% hydration bread - it was just too sticky for me. I wanted a batard, but the stickiness defeated me. Looking back, I could have oiled my hands. I wound up making a boule, but all the fiddling with the dough degassed it more than I would have liked.

Part of the reason I wanted to make bread was that our son and his girlfriend are coming to help out after my surgery on the 16th. The other part was that I wanted tr try making rolls with this recipe. I had more success with them.

I thought this was kinda odd - the bubbles seem to stop about half way up, but the top was very bubbly.


It looks like the score tried to heal...


And a crumb shot for SheilaAnn . Sorry, but no crumb shot of the boule 'cause that went into the freezer as soon as it cooled.


No ear on the boule...

[Richard Chrz]

From my experience at least, bubbles like that only at the bottom, it generally show you that you can go farther in your fermentation, But not always, lol. Definitely something to explore.

[barelfly]

Have you tried any GF bread making?

And nice bake!

[RonB]

barelfly - I have made gf pizza dough, but she didn't care for it. I just bought some Caputo gf flour. We will see how that goes.

[WI Bubba]

https://chefjeanpierre.com/recipes/dessert/chocolate-chip-cookie/

I can't begin to explain just how good these are. I need to bring something for a work potluck this week, so I thought I would give these a try. So very happy that I did.

[WI Bubba]

SheilaAnn I'm not sure where I stumbled across this recipe, so it was probably here somewhere. With all the sugar in these, I think they need the bread flour to hold up. They are DECADENT.
If someone wants to claim the credit for posting this recipe first, please do so, and I thank you for it. 😁

[Andrrr]

I love chocolate chip cookies and with a blessing like this I can’t wait to try these. Consider this Paprika’d!

[jlazar]

We have made these. Decadent

[Richard Chrz]

Brown butter chocolate chip cookies mixture of chopped semi sweet & dark chocolate.

[Richard Chrz]

So, I did an experiment today, as I’m not really a “baker” per se, rather I dabble in fermentation.

But I’ve decided I would like to push my knowledge a bit, in fun treats, etc that I can just give away as gifts for my friends that order all my other offerings every week. Take the chance to say thank you, and learn things. Win/Win

Today I challenged spacing, temps and times over three 1/2 sheet pans, it’s crazy how different three bakes turned out on cookies all from the same batch.

[RichieB]

Not me, Nancy. This is some. She had 3 of the neighborhood girls here for lunch and they consumed and exported some home. A container for our daughter. Plus a couple of plates for her 2 meetings tomorrow at the senior center. Oh, they're freaking awesome.

[Richard Chrz]

Christmas #1 tomorrow with my famoly. We do more of a makers market for Christmas. So my portion of the gifts is several loaves of bread plus a few loaves for the table . Not all shown here, but there were a few cran walnuts, a few standards, and a large amount of half loaves for gifts. 24 - 26 ish loaves in total.

[Steve B]

Gangsta 💪🏼

[Oak Smoke]

That’s just beautiful! The thought and execution are both wonderful.

[jlazar]

First attempt at Cranberry Walnut Bread.

[Ace]

That looks great... :-)

[Richard Chrz]

Beautiful bake, I’m sure it’s being enjoyed.

[treesmacker]

Pretty! Nice job!

[cruiseplanner1]

Not sure if this counts but I made two batches of Chex Mix. 3 Cereals, Win Schulers Garlic chips, cashews and Snyders Honey Mustard pretzel pieces. Double the Chex "sauce" and spices for each one. Much better that way.

[Thunder77]

So, I haven’t “pretzel rolled” you guys in a while.
here you go!

[SheilaAnn]

And we appreciate it!

[Skip]

Very Nice!

[Richard Chrz]

Beautiful bakes! Glad you shared!

[RonB]

I made some Red Lobster Cheddar Bay Biscuits to take to a small get together using Joshua Weissman's clone recipe. Next time I will increase the cheese and decrease the garlic powder. They were good enough that people were eating them, but I do think they could be better. The cheese flavor was very mild, and the garlic flavor was too prominent.

[Ace]

Here ya go @Donw

https://www.joshuaweissman.com/recipes/best-red-lobster-cheddar-biscuits-recipe#recipe

[RonB]

Link is fixed. I fixed it earlier, but forgot to post that I did...

[SheilaAnn]

They sure look good!

[RonB]

OK Skip - I made these again to take to my Brother's tomorrow. All the family that's near enough get together for a light, snacky dinner. Everyone brings something light to share.

I made the above recipe again with several changes. I used 125% of the listed grated cheese, and I cut the garlic powder in half. I also made 2" biscuits instead of 2.5" biscuits since they are for snacking.

When I make them again, I will try 150% for the cheese and will reduce the garlic powder again to 3g - down from 8g origionally. I want just a hint of the garlic, but even though these were better there was still a bit too much garlic flavor for me.

And tomorrow, I'm gonna fry up some sausage shaped into 2" patties so that people can add sausage if they want. I'm really lookin' forward to trying this tomorrow. I'm going to call them Ikea sausage biscuits - some assembly required.

[Mosca]

I love making pickle rye because it tastes great and always comes out perfect.

[Thunder77]

Can you please share your recipe? Thanks!

[Mosca]

Thunder77 I only started baking bread a few months ago. I’ve made half a dozen of these, and they all come out exactly like I want them to. It’s delicious, and repeatable.

DOUGH
285 grams (2¼ cups plus 2 tablespoons) unbleached bread flour, plus more for dusting
141 grams (1⅓ cups) whole rye flour
12 grams (1 tablespoon) sugar
12 grams (1 tablespoon) yellow mustard seeds
3 grams (1 teaspoon) caraway seeds
7.5 grams (1¼ teaspoons) fine salt
7 grams (generous 2 teaspoons) instant yeast
3 grams (1 teaspoon) dill seeds
153 grams (⅔ cup) warm dill pickle juice
142 grams (½ cup plus 2 tablespoons) warm water
45 grams (scant ¼ cup) olive oil

TOPPING
Egg wash: 1 large egg (50 grams) beaten with ⅛ teaspoon fine salt
6 grams (2 teaspoons) caraway seeds
3 grams (1 teaspoon) flaky sea salt, such as Maldon

MAKE THE DOUGH: In a stand mixer bowl, combine the bread flour, rye flour, sugar, mustard seeds, caraway seeds, fine salt, yeast, and dill seeds. Add the pickle juice, water, and oil. Using the dough hook attachment, mix on medium-low speed until no dry patches of flour remain and a soft, sticky dough forms. Cover and let rest 20 minutes. Mix the dough on medium speed until the dough cleans the sides of the bowl and is slightly tacky and smooth, about 7 minutes. Cover and let rise until puffy but not necessarily doubled in size, 1½ to 2 hours.

(Alternatively, in a large bowl, combine the bread flour, rye flour, sugar, mustard seeds, caraway seeds, fine salt, yeast, dill seeds, pickle juice, water, and oil and mix with the handle of a wooden spoon until a shaggy dough forms. Cover and let rest 20 minutes. This short rest allows the flours to hydrate and will make hand-kneading easier and less sticky. Transfer the dough to a floured work surface and knead, adding just enough flour to keep the dough from sticking and using your bench knife to scrape up any dough stuck to the work surface, until the dough is slightly tacky, smooth, and elastic, 5 to 8 minutes. Return the dough to the bowl, cover, and let rise at room temperature until it’s puffy but not necessarily doubled in size, 1½ to 2 hours.)

Grease an 8½ × 4½-inch loaf pan with pan spray.

SHAPE THE DOUGH AND LET IT RISE: Lightly flour a work surface, then use a plastic bowl scraper to ease the dough out of the bowl onto the work surface. Gently deflate the dough and press it into a 12 × 8-inch rectangle. Shape the dough into a log by bringing the short sides toward the center, overlapping them slightly. Flatten the dough into an even layer, and then, starting from the top, gently roll the dough toward you to form a log and pinch the seam to seal. Place the loaf seam side down in the prepared pan.

Cover and let rise at room temperature until the loaf crowns about 1 inch over the edge of the pan, 1 to 1½ hours. Toward the end of the rising time, preheat the oven to 350°F.

TOP THE LOAF AND BAKE: Lightly brush the top of the loaf with a thin layer of egg wash, then sprinkle with the caraway seeds and flaky salt. Bake the bread until the crust is golden brown and the internal temperature reaches 190°F, 35 to 40 minutes. Remove the loaf from the oven and immediately turn it out of the pan and onto a rack; doing this right away helps the bread come out of the pan easily and preserves the crust. Cool completely before slicing.

[Thunder77]

Thanks for sharing!

[SheilaAnn]

Paprika’ed!

[Mosca]

Buttermilk buns, another KABBB recipe. SheilaAnn, I remember us briefly discussing KA’s hamburger bun recipe; this is different from the one published on the website and elsewhere. I’ve made them both, and they are equally excellent. These have that buttermilk twang to them, but for me whichever one I currently have on my plate is my favorite. (I like the one that I goofed up the shaping. I didn’t feel like messing with it any more.)



Buns:
420 grams (3½ cups) unbleached all-purpose flour, plus more for dusting
37 grams (3 tablespoons) sugar
9 grams (1 tablespoon) instant yeast
7.5 grams (1¼ teaspoons) fine salt
1 large egg (50 grams)
241 grams (1 cup plus 1 tablespoon) warm low-fat buttermilk (see Temperature)
57 grams (4 tablespoons) unsalted butter, cut into small cubes, at room temperature

Egg wash:
1 large egg (50 grams) beaten with ⅛ teaspoon salt 18 grams (2 tablespoons)
sesame or poppy seeds for topping (optional)

MAKE THE DOUGH: In a stand mixer bowl, combine the flour, sugar, yeast, and salt. Add the egg and buttermilk and, using the dough hook attachment, mix on medium-low speed until a cohesive dough forms, 2 to 3 minutes. Stop and scrape down the bowl as necessary. Continue mixing the dough until it’s smooth and elastic, about 5 minutes. Reduce the speed to medium-low, then add a few cubes of butter to the dough, allowing the first addition to incorporate fully before adding the next. Once all the butter has been incorporated, the dough will feel slightly tacky. Cover and let rise until very puffy, 1 to 1½ hours.

SHAPE THE BUNS AND LET THEM RISE: Lightly flour a work surface, then use a plastic bowl scraper to ease the dough out of the bowl onto the work surface and gently press it into a rectangle. Shaping into a rectangle as opposed to a round will make dividing and preshaping the dough easier.

FOR HAMBURGER BUNS: Line a rimmed baking sheet with parchment paper. Divide the dough into 8 equal portions (each about 100 grams). Loosely preshape the pieces of dough into rounds, then use your cupped hand to create tension and shape smooth, taut rounds of dough. Evenly space the dough rounds on the prepared pan, then press down with your palm to flatten each into a disk that is about 4 inches in diameter and 1 inch thick. Cover and let rise until puffy and when pressed with a floured finger, a small indentation remains, 45 minutes to 1 hour.

FOR HOT DOG BUNS: Line two rimmed baking sheets with parchment paper. Divide the dough into 12 equal portions (each about 68 grams). Loosely preshape the pieces of dough into 4-inch tubes, then roll into 6-inch-long logs. Space 6 buns about 1 inch apart on each prepared pan. Cover and let rise until puffy and when pressed with a floured finger, a small indentation remains, about 45 minutes. Toward the end of the rising time, preheat the oven to 375°F.

BAKE: Lightly brush the buns with egg wash and sprinkle with seeds, if using, then bake until the tops are deep golden brown and the internal temperature reaches 190°F, 20 to 25 minutes. Remove the rolls from the oven, then transfer to a wire rack to cool completely before serving. Store leftover buns in an airtight container up to 3 days or freeze for longer storage.

[mrteddyprincess]

100% whole wheat pretzels.

[Thunder77]

Yum!

[Thunder77]

Did you use lye?

[mrteddyprincess]

Thunder77 yes, I used lye. And splash goggles. And I'm a chemistry teacher, so I had fun with the calculations.