What have you baked recently?

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MP173
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Re: What have you baked recently?

Post by MP173 »

Currently baking a ham, rice, cheese casserole, using leftover Costco mini ham.

I added small amounts of onion, garlic, bell pepper, mushrooms and a can of cream of celery soup.

Not sure how it will turn out, but man, the house is smelling really good.

For years I had a regular white bread recipe which I baked regularly (2x per week). Never bought a loaf of bread for years. Now, I dont do it as often (holidays) as I have cut back not only on bread, but also on my weight - down 35 pounds.

Edbread:
1.5 cups water
egg
olive oil
4 cups white bread flour
2 tbs powder milk
1 tbs sugar
salt
honey
more olive oil
1 tbs yeast.

Used a breadmaker to mix it only....breadmaker broke so now i use Kitchen Aid mixer and let it rise a couple of times. Then knead it, let it rise in two bread pans near the oven (turned on and shut off to provide some heat).

Bake 410 for 20-25 minutes.

I am not bragging, but it is legendary in my family, extended family, and work place.

Ed
Trism
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Re: What have you baked recently?

Post by Trism »

King Arthur Flour's recipe for flourless chocolate cake.

Really.

https://www.kingarthurflour.com/recipes ... ake-recipe
Dottie57
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Re: What have you baked recently?

Post by Dottie57 »

Homemade brownies - worst ever. The box mixes were far superior.
I used ghirardelli chocolate Meltied it along with butter. Added sugar, then eggs, bit of salt and finally flour. Absolutely terrible. Threw them out.
3hrs
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Re: What have you baked recently?

Post by 3hrs »

Elsebet wrote: Tue Jan 22, 2019 3:58 pm
SuperGrafx wrote: Tue Jan 22, 2019 12:36 pm I baked up some soft pretzels over the weekend.

Surprisingly easy recipe. Go to youtube and look up "The Bread Kitchen" and you should see her recipe for pretzels.

The secret is simmering them in a solution of baking soda and water (yes, traditionally it's done with a lye solution, but I don't want to risk any horrible skin burns).

Came out great...the texture and flavor were spot on. I froze a few and will test to see how they are after reheating briefly in a toaster oven.
I love doing soft pretzels too. For other sourdough enthusiasts there is a sourdough version:

https://www.kingarthurflour.com/recipes ... els-recipe

I do not follow the directions in this recipe exactly. I use the recipe to make the dough, then I shape the pretzels and simmer them in the baking soda/water solution as SuperGrafx mentioned - I use 1/4 cup baking soda to 2 cups water. I also top them with melted butter before and after baking. Scrumptious! The baking soda/water bath is really important to get the texture of the crust most like a commercial soft pretzel.

I agree, soft pretzels are wonderful. We bake soft pretzels a few times a month, using a 0.3M lye solution. The crust is awesome. Just like what my German grandmother made! We were very cautious the first time using the lye, but now it is simply a normal part of the baking routine. We just use common sense to avoid splashes when making the solution and using the lye bath. The lye solution can be reused about four times. You can PM me if you want more information.
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4nursebee
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Re: What have you baked recently?

Post by 4nursebee »

For those that love to bake bread, sourdough, and are willing to take the time, do yourself a favor and get the book from the guy that runs nybakers.com

So many good fun recipes. Really brings "sour" to life. Rye specialists. So many kinds of flour and grains.

Site
https://nybakers.com/index.php?main_page=page&id=1

Book
https://www.amazon.com/Rye-Baker-Classi ... +rye+baker
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Re: What have you baked recently?

Post by Wilderness Librarian »

Gingerbread - although not much of a dessert person this is one I like. Usually have it at Thanksgiving but put it off until now. My Mom & I sort of co-evolved and tweaked a recipe over the years. Current version: half of the flour is whole wheat; blackstrap molasses; wheat germ; whole milk yogurt.
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Elsebet
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Re: What have you baked recently?

Post by Elsebet »

I have a question for my fellow Boglehead bakers!

I have been making sourdough bread for about a year using KAF's recipe and it is a rock solid recipe. I do my own variation where my 2nd rise is overnight in the refrigerator and the next morning I baked it in a cast iron dutch oven at 500F for 30 minutes covered/5-10 uncovered.

I often crave a good whole wheat bread and have tried this recipe multiple times:

https://www.kingarthurflour.com/recipes ... ead-recipe

I use all of the ingredients exactly as stated (including KAF whole wheat flour) and weigh all of them. The recipe calls for 8-9oz of water - I end up using 6-7 and the dough is still a bit too wet! 8-9 makes it a sloppy mess that never comes together. I also find that no matter how long I let it rise, it doesn't rise much and is small and dense. I know wheat flour will never rise as high due to the bran but the crumb for me just has no holes and is way too solid.

I love almost every KAF recipe I make so I'm so confused why this one gives me so much trouble. Any suggestions or pointers to a good wheat bread recipe to try? I prefer recipes with weights if you have any good ones. Thanks in advance!
"...the man who adapts himself to his slender means and makes himself wealthy on a little sum, is the truly rich man..." ~Seneca
Dottie57
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Re: What have you baked recently?

Post by Dottie57 »

Elsebet wrote: Wed Jun 19, 2019 10:03 pm I have a question for my fellow Boglehead bakers!

I have been making sourdough bread for about a year using KAF's recipe and it is a rock solid recipe. I do my own variation where my 2nd rise is overnight in the refrigerator and the next morning I baked it in a cast iron dutch oven at 500F for 30 minutes covered/5-10 uncovered.

I often crave a good whole wheat bread and have tried this recipe multiple times:

https://www.kingarthurflour.com/recipes ... ead-recipe

I use all of the ingredients exactly as stated (including KAF whole wheat flour) and weigh all of them. The recipe calls for 8-9oz of water - I end up using 6-7 and the dough is still a bit too wet! 8-9 makes it a sloppy mess that never comes together. I also find that no matter how long I let it rise, it doesn't rise much and is small and dense. I know wheat flour will never rise as high due to the bran but the crumb for me just has no holes and is way too solid.

I love almost every KAF recipe I make so I'm so confused why this one gives me so much trouble. Any suggestions or pointers to a good wheat bread recipe to try? I prefer recipes with weights if you have any good ones. Thanks in advance!
You weigh your flour. But is the weight for whole wheat different (heavier?) than for white flour. Could you not have enough whole wheat? Is your yeast old? Or maybe the water needs to be warmer for the yeast to activate?

P.s. are you using regular all purpose flour?
Caligal
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Re: What have you baked recently?

Post by Caligal »

Hi - I would try a different recipe/technique. Find a copy of Peter Reinhardt's Artisan Breads Every Day, or a recipe by Nancy Silverton, Beth Hensperger, Bernard Clayton (or another bread "expert") - one that creates a sponge and has the right hydration. Then you could play with adapting it to your favorite techniques. You could also play with adding some white flour and not use all whole wheat for a different crumb/texture.

Good luck and let us know how it turns out!
3hrs
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Re: What have you baked recently?

Post by 3hrs »

Two ideas. Call the King Arthur Baker's Hotline for advice. I have found their responses helpful and educational. And, could you need to add less liquid due to local humidity? I bake our bread twice a week and need to adjust liquid amounts depending on the weather. Good luck!
InMyDreams
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Re: What have you baked recently?

Post by InMyDreams »

It's time to pick apple trees here. And I don't treat my trees, so slice and dice is the best approach. Plus - what do you do with all of them?

Freezer pie! And have the taste of summer any time.

Lemon-Apple Pie Filling
6 Cups peeled and sliced apples
2T Cornstarch
1/2C brown sugar
2t Lemon zest
Juice of 1 lemon (or less, to taste. original recipe was 2t only)
1/2t ground cinnamon
1/4t ground nutmeg
1/8t ground cloves
2T melted butter.

Slice the apples directly into abt half of the juice, adding more as the bowl fills up, and tossing occasionally to keep them from turning brown. Add remaining ingredients once all apples are in the bowl.

Line a pie tin with plastic wrap. Fill tin with apple mix, then place in freezer. Once frozen, remove pie tin and place apple disc in freezer bag and then back in the freezer.

Ready for pie? Set up your pie crust add the frozen filling and bake according to pie crust directions. Be aware - these are juicy! One solution is to tip out excess juice part way thru the baking.

Not a pie night? No problem - great for apple crumble or just plain spiced apples.

I've left the discs in the freezer and had them even a year later. Worked fine (but it is a chest freezer in a cool location).

Serve with whipped cream or ice cream.
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telemark
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Re: What have you baked recently?

Post by telemark »

Elsebet wrote: Wed Jun 19, 2019 10:03 pm I have a question for my fellow Boglehead bakers!

I have been making sourdough bread for about a year using KAF's recipe and it is a rock solid recipe. I do my own variation where my 2nd rise is overnight in the refrigerator and the next morning I baked it in a cast iron dutch oven at 500F for 30 minutes covered/5-10 uncovered.

I often crave a good whole wheat bread and have tried this recipe multiple times:

https://www.kingarthurflour.com/recipes ... ead-recipe

I use all of the ingredients exactly as stated (including KAF whole wheat flour) and weigh all of them. The recipe calls for 8-9oz of water - I end up using 6-7 and the dough is still a bit too wet! 8-9 makes it a sloppy mess that never comes together. I also find that no matter how long I let it rise, it doesn't rise much and is small and dense. I know wheat flour will never rise as high due to the bran but the crumb for me just has no holes and is way too solid.

I love almost every KAF recipe I make so I'm so confused why this one gives me so much trouble. Any suggestions or pointers to a good wheat bread recipe to try? I prefer recipes with weights if you have any good ones. Thanks in advance!
I haven't tried this recipe, but I use their bread machine version in my bread machine and also had problems getting it to rise properly. What worked for me was adding extra gluten. I use this version because the local grocery stores carry it. About two tablespoons seems to do the trick for me, keeping the combined weight of gluten+flour the same.

I didn't notice this when it was first posted, or I would have commented sooner.
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LadyGeek
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Re: What have you baked recently?

Post by LadyGeek »

I made meatloaf in my toaster oven last night. It's nothing special, but it was good. I used 1 pound of meat, which fits nicely in the available space. (Most recipes call for 2 pounds or more.)

I'm hooked on doing everything in my toaster oven, including bread. I only use the full size oven when the food is too large to fit, such as pizza. (I make my own pizza dough.)

Tip: You can find a ton of recipes with a google search as "(name of food) toaster oven easy". For example, "meatloaf toaster oven easy".
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Elsebet
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Re: What have you baked recently?

Post by Elsebet »

I am making this today:

https://www.kingarthurflour.com/recipes ... art-recipe

Instead of buying caramel I made my own homemade from this recipe:

https://www.kingarthurflour.com/recipes ... els-recipe

However it took almost 3 hours for my caramel to get up to 240 degrees, it sat there for a long time and I kind of gave up trying to get it to 248. It still set, we ate some of the extra on green apples and wow was that delicious. Not sure if I had the heat too low, I was afraid if I had it too high it would burn. I had it set a bit below medium on an electric stove. I used a heavy bottom saucepan so maybe I could have set the heat to medium. I was using a pen type thermometer instead of a proper candy thermometer, I already have a pair of normal candy thermometers ordered because I wore out the battery in my thermopen cooking this caramel. :) I've made caramel before for millionaire's shortbread and I remember it taking a bit longer than the recipe suggested then too but it was a smaller amount.

Once I get the whole thing assembled and we try it for dessert tonight I'll update on how it tasted. If it's good I'm going to make another one with the extra caramel for my husband's work potluck this Friday.
"...the man who adapts himself to his slender means and makes himself wealthy on a little sum, is the truly rich man..." ~Seneca
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LadyGeek
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Re: What have you baked recently?

Post by LadyGeek »

I'm bumping this thread to report that my no-knead bread has reached a new level. No, my technique hasn't changed. I changed the bread flour from Gold Medal to King Arthur.

Gold Medal is significantly cheaper than King Arthur. However, I was intrigued that King Arthur prominently states "12.7% protein content - selected for high-rising yeast breads" on the bag.

Although the bread does indeed rise higher in the pan, the main change I noticed is that the crumb size (texture) is much finer. It simply has the consistency of, and tastes closer to, what I would expect from good quality bakery bread.

I have no idea if King Arthur flour needs to be exactly at 12.7% protein content (with 0.1% precision), but it works. I'm sticking with King Arthur flour.
Wiki To some, the glass is half full. To others, the glass is half empty. To an engineer, it's twice the size it needs to be.
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GerryL
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Re: What have you baked recently?

Post by GerryL »

A while back I bought some ground anise seed at a spice store. No particular reason. After looking at it on the shelf for months I finally went online and found a very simple recipe for biscotti -- just eggs, flour and sugar + the anise seed. Made a batch two weeks ago and will probably make another early in the new year. Yummy.

In the meantime, I will continue to bake my apple-cranberry-walnut muffins until I have gone through all my fresh cranberries.
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black jack
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Re: What have you baked recently?

Post by black jack »

Last week I couldn't find my mixer and was in need of pound cakes. I ran to Costco and bought theirs, as I trust their stuff (LOVE their chocolate layer cake). Costco pound cakes come in packs of three; I gave two away, and sampled the one left over. It tasted okay.

Borrowed a hand mixer the next day and baked a pound cake from scratch; nothing special, just grabbed a recipe off the first page of Google results, not King Arthur Flour or America's Test Kitchen sites. I was amazed at how much better mine tasted than Costco's.

I'll continue to rely on Costco for a three-layer chocolate cake with icing, but for simple pound cakes, henceforth I'll make my own.
We cannot absolutely prove [that they are wrong who say] that we have seen our best days. But so said all who came before us, and with just as much apparent reason. | -T. B. Macaulay (1800-1859)
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GerryL
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Re: What have you baked recently?

Post by GerryL »

black jack wrote: Wed Jan 01, 2020 3:16 am Last week I couldn't find my mixer and was in need of pound cakes. I ran to Costco and bought theirs, as I trust their stuff (LOVE their chocolate layer cake). Costco pound cakes come in packs of three; I gave two away, and sampled the one left over. It tasted okay.

Borrowed a hand mixer the next day and baked a pound cake from scratch; nothing special, just grabbed a recipe off the first page of Google results, not King Arthur Flour or America's Test Kitchen sites. I was amazed at how much better mine tasted than Costco's.

I'll continue to rely on Costco for a three-layer chocolate cake with icing, but for simple pound cakes, henceforth I'll make my own.
Why couldn't you just use a wooden spoon? And/or a whisk?
mouses
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Re: What have you baked recently?

Post by mouses »

LadyGeek wrote: Sun Oct 27, 2019 8:04 am I made meatloaf in my toaster oven last night. It's nothing special, but it was good. I used 1 pound of meat, which fits nicely in the available space. (Most recipes call for 2 pounds or more.)

I'm hooked on doing everything in my toaster oven, including bread. I only use the full size oven when the food is too large to fit, such as pizza. (I make my own pizza dough.)

Tip: You can find a ton of recipes with a google search as "(name of food) toaster oven easy". For example, "meatloaf toaster oven easy".
What kind of toaster oven do you have? I don't think mine is up to that, then again it's decades old and still working.
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LadyGeek
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Re: What have you baked recently?

Post by LadyGeek »

I have a Breville Smart Oven Pro. I purchased it from Bed Bath & Beyond using one of the 20% off coupons you can find online -it was cheaper than Amazon.

Here's my post: Re: Toaster Oven Recommendations (feel free to bump the thread for recommendations and questions)
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Artful Dodger
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Re: What have you baked recently?

Post by Artful Dodger »

My wife bought a pizzelle maker and has been turning out a variety of them, both sweet and savory. Basic beginner, chocolate, oregano basil, red pepper, anchovy, parmigiana and asiago cheese. Top sweet with chocolate, peanut butter, jam, ice cream. Top savory with cream cheese, spices, hummus, cheese, etc.

I’m slowly watching my waistline expand. :?
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black jack
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Re: What have you baked recently?

Post by black jack »

GerryL wrote: Wed Jan 01, 2020 4:01 am
black jack wrote: Wed Jan 01, 2020 3:16 am Last week I couldn't find my mixer and was in need of pound cakes. I ran to Costco and bought theirs, as I trust their stuff (LOVE their chocolate layer cake). Costco pound cakes come in packs of three; I gave two away, and sampled the one left over. It tasted okay.

Borrowed a hand mixer the next day and baked a pound cake from scratch; nothing special, just grabbed a recipe off the first page of Google results, not King Arthur Flour or America's Test Kitchen sites. I was amazed at how much better mine tasted than Costco's.

I'll continue to rely on Costco for a three-layer chocolate cake with icing, but for simple pound cakes, henceforth I'll make my own.
Why couldn't you just use a wooden spoon? And/or a whisk?
I left out that part. A friend (who lived too far away to loan her mixer) asked me the same question in a different way, observing that "people made pound cakes before there were electric mixers." So, since I'd already assembled the ingredients for the pound cake that first day and let the eggs and butter come to room temp, after distributing the Costco cakes I grabbed my whisk and got to work. The resulting pound cake was sort of a rambler: long and low-rise.

The pound cake I made the next day, with the aid of the electric mixer, rose up to become a two-story unit compared to its manually-mixed predecessor.

They both tasted about the same to me. A friend who sampled both preferred the less-dense crumb of the mechanically-mixed version.
We cannot absolutely prove [that they are wrong who say] that we have seen our best days. But so said all who came before us, and with just as much apparent reason. | -T. B. Macaulay (1800-1859)
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WiscoTrout
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Re: What have you baked recently?

Post by WiscoTrout »

Elsebet wrote: Wed Jun 19, 2019 10:03 pm
I have been making sourdough bread for about a year using KAF's recipe and it is a rock solid recipe. I do my own variation where my 2nd rise is overnight in the refrigerator and the next morning I baked it in a cast iron dutch oven at 500F for 30 minutes covered/5-10 uncovered.
Thanks to the instructions on King Arthur's website and Elsebet's variation, we have gone to making our own sourdough starter and bread. Local store shelves are out of yeast and we were down to our last little bit. Nothing like a pandemic to learn new things!
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teacher
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Re: What have you baked recently?

Post by teacher »

Yesterday, I made my grandma's Swedish Bread and cinnamon rolls using King Arthur Bread Flour. I wrote down the ingredients and process while watching her make bread when I was about 12 years old, and still use that recipe card which is nearly 60 years old now. :shock: I switched from Gold Medal to King Arthur flour like Lady Geek and agree results are better, but I feel guilty because I remember my Grandma pointing to the Gold Medal emblem on the bag, saying. "Remember, Gold Medal is the best flour." Cooking connects generations.
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Elsebet
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Re: What have you baked recently?

Post by Elsebet »

It's strange, I used to love baking and always had plenty of extra KAF flour in my pantry. However now I eye each bit of flour I use fearfully because the last two shopping trips we did the flour aisle was completely empty. I hope I can find some on our next trip. I have quite a bit in our pantry but I am fearful to use it now. I did just make us some sandwich rolls yesterday since we were out.
"...the man who adapts himself to his slender means and makes himself wealthy on a little sum, is the truly rich man..." ~Seneca
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windaar
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Re: What have you baked recently?

Post by windaar »

Just like Mom used to make - Total comfort food! :D
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LadyGeek
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Re: What have you baked recently?

Post by LadyGeek »

I made this last week: Never-Fail Scalloped Potatoes

I used whole milk, not "fat free" as stated in the recipe.
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sailaway
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Re: What have you baked recently?

Post by sailaway »

I baked some bread. Our roommate is so blown away that someone could make bread, she thinks I should be selling it. No idea where she thinks I am supposed to get the flour or the clients in these times...
kacang
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Re: What have you baked recently?

Post by kacang »

I bake bread regularly and preferred flours are King Arthur's white whole wheat and Central Milling's all-purpose. Ran out of white whole wheat and the flour aisle was empty. Found a 20lb(!!) bag of chakki atta at Costco. It's Indian whole wheat, 12% protein but several bloggers mentioned that bread baked with it was gummy, possibly due to higher starch damage from the milling.

Mindful of this, I mixed it with all-purpose, added vital wheat gluten and diastolic malt. Was a little worried that the high hydration tangzhong method wouldn't work with it. But the sandwich loaves rose beautifully, have a sweeter, nuttier taste and nice even crumb. I am excited to try this flour in other bread recipes.
Random Poster
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Re: What have you baked recently?

Post by Random Poster »

Pumpkin bread. Added in mini chocolate chips to the recipe.

One can of pumpkin makes two loaves, and they freeze well. And the bread seems reasonably healthy.

The recipe is from Murray Jaffe's The Perfect Recipe Baking Book: 50 Foolproof Recipes for America's Classic Cakes, Pies, Cookies, and More, which I picked up at a library sale years ago. I must admit that everything I have made out of that book* has turned out wonderfully.

Book can be found here, for those interested: https://www.amazon.com/Perfect-Recipe-B ... 0525942289

* Going on at least 20 or 25 items by now.
bitdocmd
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Re: What have you baked recently?

Post by bitdocmd »

No-knead bread from Bittman's "How to Cook Everything."

Baked in a beautiful blue Le Creuset Dutch oven. Girlfriend even got a few Instagram photos from it.
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Re: What have you baked recently?

Post by LadyGeek »

Toast. Yes, toast.

I've never been happy with the toast from my Breville Smart Oven Pro. Even at the highest setting, the bread would not turn brown enough where I'd call it "done".

The oven instructions say to put the toast on the middle rack - which is centered between the top and bottom heating elements.

I finally tried putting the bread in the top rack, closest to the upper element. It worked!

It turns out that the oven does commercial bread perfectly in the middle rack, but couldn't handle my homemade no-knead bread. Homemade bread is much denser than the commercial stuff (and tastes quite a bit better). All I needed was more heat to penetrate the dense surface.

I tried broiling, which only turns on the upper element, but the underside wasn't done. So, toast on the upper rack. A setting of 6 slices, darkness = 6 will do it.
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Pigeon
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Re: What have you baked recently?

Post by Pigeon »

I made a pan of overnight cinnamon rolls that's sitting in the fridge for tomorrow.

I'm not much on name brands, but KAF is worth spending more money for.
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Re: What have you baked recently?

Post by JAZZISCOOL »

LadyGeek wrote: Mon Dec 30, 2019 10:31 pm I'm bumping this thread to report that my no-knead bread has reached a new level. No, my technique hasn't changed. I changed the bread flour from Gold Medal to King Arthur.

Gold Medal is significantly cheaper than King Arthur. However, I was intrigued that King Arthur prominently states "12.7% protein content - selected for high-rising yeast breads" on the bag.

Although the bread does indeed rise higher in the pan, the main change I noticed is that the crumb size (texture) is much finer. It simply has the consistency of, and tastes closer to, what I would expect from good quality bakery bread.

I have no idea if King Arthur flour needs to be exactly at 12.7% protein content (with 0.1% precision), but it works. I'm sticking with King Arthur flour.
Interesting. I didn't know the ingredients would differ so much with different flours.

I just checked and the flour I used for my no-knead bread today was just store brand so will see how it turns out. Maybe in a few months I will have more choices with flour brands or I think someone mentioned an online baking supply company as well.
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Re: What have you baked recently?

Post by LadyGeek »

^^^ We posted at the same time, as I have an update today. :)

I'm finally able to get a consistently good result for my no-knead bread, which is for a pullman bread pan in the toaster oven. Temperature is important, along with the ingredients. In a large bowl, start with the wet ingredients:
  • 14 oz. water
  • 1-1/2 tsp salt
  • 1 pack Red Star Active yeast
  • Optional - 1 tablespoon of your favorite spice *
Mix well, I use a stiff wisk. Next, add the flour:
  • 3-1/2 cups King Arthur bread flour
Mix with the handle end of a long spoon. Smooth the dough flat at the top, then cover the bowl tightly with seran wrap.
Place the bowl in the upper shelf of an oven, then turn on the oven light. <-- key to getting a consistent good rise

Wait overnight, then grease the pullman pan with something like Crisco. Degas the dough (stir with the handle-end of a spoon) and dump it in the pullman pan. Cover with seran wrap, then back into the oven with the oven light On for 1 hour.

Remove the seran wrap and put the pullman pan top on. Put it in the toaster oven for 400 deg F at 40 minutes, Start. (The timer doesn't start counting down until about 5 minutes later, so it's really 400 deg F at 45 minutes if you preheat the oven instead.)

When it's done, pull the lid open and check that the top of the bread is nicely brown. If not, leave the lid off and put the bread back in the oven for about 3 minutes. Take it out and dump the bread onto a cooling rack. Done.

Today, I made a chia seed bread. Chia seeds gives the bread a mild, nutty flavor. They're also very healthy for you. Why chia? I had a bag in the freezer.

* For example: Sesame seeds, garlic powder, chia seeds
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LadyGeek
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Re: What have you baked recently?

Post by LadyGeek »

JAZZISCOOL wrote: Sun Apr 05, 2020 6:46 pm Interesting. I didn't know the ingredients would differ so much with different flours.

I just checked and the flour I used for my no-knead bread today was just store brand so will see how it turns out. Maybe in a few months I will have more choices with flour brands or I think someone mentioned an online baking supply company as well.
Same here. I'm on my last bag of bread flour. Backup is my all-purpose flour, so I'll use that when needed.

Don't get overly concerned about brands, as anything you make yourself is better than the commercial alternative.

You can also make your own yeast (google for homemade yeast) - I have enough yeast for now.
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Re: What have you baked recently?

Post by JAZZISCOOL »

Thanks. Mine was all purpose store brand flour.

Now I'm a bit worried as I am reading the directions for baking tomorrow (no-knead bread) and it says I need to use a "3- to 4-quart covered pot (with the cover)— cast iron, enamel, Pyrex, or ceramic" and I don't have any of those except a rectangle Pyrex with no lid so will have to improvise a lid - LOL. But I'm sure in the "olden days" people used all sorts of things and it still worked. I don't care what it looks like as much as it tastes. :)

Edit - I also read that recently about making your own yeast which is really interesting. Maybe it was on another BH thread.
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Re: What have you baked recently?

Post by LadyGeek »

No worries, whatever holds the dough is fine. My pullman pan is all metal - including the lid, which is not a glass top. So, try good old aluminum foil for a lid.

The homemade yeast comments might have been here: Re: So what are you cooking :)
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Re: What have you baked recently?

Post by JAZZISCOOL »

LadyGeek wrote: Sun Apr 05, 2020 7:49 pm No worries, whatever holds the dough is fine. My pullman pan is all metal - including the lid, which is not a glass top. So, try good old aluminum foil for a lid.

The homemade yeast comments might have been here: Re: So what are you cooking :)
Ha ha. I was planning to use aluminum foil if I couldn't find anything else in the drawers.

Yes, that post was probably it! My dad used to make sourdough pancakes years ago which were so yummy. Will have to try those one day.
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Re: What have you baked recently?

Post by alex_686 »

Salmon Souffle. Basically eggs and canned salmon. A nice simple basic meal. Not as hard as you think.
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Re: What have you baked recently?

Post by Sandtrap »

Love baked anything from brownies to cornbread to breads to . . . . .
I used to have a bread making machine.
My favorite: cornbread.
The smell filled the house. Lovely.
But, I started gaining weight so I gave the bread machine to my son.

This thread is fattening.. . . . :shock:

j :happy
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Re: What have you baked recently?

Post by SevenBridgesRoad »

After listening to a podcast about Georgia O'Keefe's rye bread recipe, I started using her recipe with only slight modification. Best darn rye bread ever. Made it yesterday and making it every week or so. It's tasty fresh bread...not for Paleo wimps. Not no-knead however. Reply if anyone wants me to post the recipe.
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Re: What have you baked recently?

Post by SevenBridgesRoad »

Sandtrap wrote: Sun Apr 05, 2020 8:29 pm Love baked anything from brownies to cornbread to breads to . . . . .
I used to have a bread making machine.
My favorite: cornbread.
The smell filled the house. Lovely.
But, I started gaining weight so I gave the bread machine to my son.

This thread is fattening.. . . . :shock:

j :happy
Exactly. Now imagine: I'm a homebrewer who also loves to cook, including baking bread.

We're doomed. :sharebeer
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Re: What have you baked recently?

Post by m@ver1ck »

Tajjahara break book - Have been baking 2x/week since this thing started. Now, I don't even need to look at the recipe book.
Nice bonding activity with my kids. Also baked a Fruit Tart today.
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Re: What have you baked recently?

Post by InMyDreams »

yesterday I baked bread, based on James Beard's Basic White bread. Hmm. I think it baked too long - it's pretty high fat (used up two cups of my 2% milk plus a 1/4 cup of butter), but the crust and outer layers of the bread just seem, well, dry. Crumb is pretty good in the middle, it did rise. I used 1/2 unbleached white flour from a local mill, and 1/2 Bob's whole wheat white flour (instead of all white flour).

But I can test the theory on the loaf of dough that I froze.

And today, total comfort food, I made Krusteaz Almond Poppy Seed Muffins - with added almonds. Always good. Well, not terribly good for me, but quite good tasting :)
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Re: What have you baked recently?

Post by madbrain »

French brioche, raisin bread, white bread.
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Re: What have you baked recently?

Post by Gnirk »

From scratch turkey pot pie and pumpkin pecan cake.
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Re: What have you baked recently?

Post by Caligal »

meyer lemon pound cake
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Re: What have you baked recently?

Post by WhyNotKnow »

Ridiculously Simple Banana Bread

Preheat oven to 350°
Sift together:
1 1/4 cup flour
1 teaspoon baking soda

Add:
2 eggs
1/2 cup oil
1 cup sugar
2 ripe bananas, mashed
1/4 cup chopped walnuts
Mix and add to flour
Pour into a greased loaf pan
Bake 1 hour at 350°

—————————————————————————————————
The recipe did not specify what oil to use.
I used canola oil simply because I had an open bottle.
I’ve not yet tried other oils.
Any suggestions on a good oil?
Same with the flour, l used generic All Purpose flour.
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Re: What have you baked recently?

Post by amp »

Tonight I made Melissa Clark's Pastry Crumb Cake from the NY Times.

I made it with blueberries and powdered buttermilk, and it came out beautifully. It's not a great pic, but here are a couple of pieces from the cake. The remainder will go in the freezer to keep me from devouring the whole pan.

Image
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