What are You Baking the Week of March 8, 2020?

This topic has 43 replies, 7 voices, and was last updated 4 years, 8 months ago by skeptic7.

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March 8, 2020 at 5:07 pm #21878
BakerAunt
Participant
I'm not baking today, but I have plans for the rest of the week. What about you?

Spread the word
March 8, 2020 at 9:12 pm #21882
Mike Nolan
Keymaster
I'm going through rye withdrawal, so I'll probably bake something out of the Ginsberg book tomorrow, maybe one of the less complicated recipes.
March 9, 2020 at 9:01 pm #21898
RiversideLen
Participant
Today I made an apple/blueberry pie. I don't know how it turned out yet as it is still in the cool down phase.

Pi day is approaching!

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March 9, 2020 at 9:21 pm #21901
BakerAunt
Participant
I like the venting on the pie, Len!

Last year, I tried a new recipe, “Chocolate Olive Oil Cake with Blood Orange Glaze:

Chocolate Olive Oil Cake with Blood Orange Glaze

I didn’t have blood oranges and so used regular. We liked the cake, even without any glaze. My changes were to use half white whole wheat flour, and to replace 1/3 cup of the olive oil with buttermilk, and 1/3 cup milk with 1/3 cup buttermilk. I used 1 tsp. regular salt rather than 2 tsp. Kosher salt.

Last week, I saw blood oranges for sale at Kroger and bought a bag. They have a lovely odor, a thinner skin than most oranges, and are dark red inside. A single blood orange does not yield that much juice; I got the requisite 1/3 cup from squeezing two.

I baked the cake on Monday night, using the same changes I made last time. However, rather than a 10-cup Bundt pan, I used two 6-cup Bundt pans, one a standard Bundt shape, and the other a swirl that I bought on sale from King Arthur recently. I coated them with the Grease. I checked the cakes at 30 minutes, but they needed another five. I let them cool for 15 minutes before turning them out of the pans. They released beautifully. The swirl pan makes for a stunning presentation. I plan to glaze the swirl Bundt cake for dessert tomorrow and into the week. I will freeze the other for a dessert emergency.
March 9, 2020 at 10:24 pm #21902
Joan Simpson
Participant
Riverside Len your pie looks so good,I also like the venting.
March 10, 2020 at 1:28 pm #21907
RiversideLen
Participant
The pie kinda fell apart when I tried to flick it out of the pan, the crust was stuck in the middle. This was store bought crust, the kind that's refrigerated and you unroll it. I think next time I'll give the pan a quick shot of Pam.
March 10, 2020 at 2:54 pm #21908
Mike Nolan
Keymaster
I'm making Challah today, in part to try Hamelman's recipe and also to try a 6 strand braid I've been practicing that Jeffrey says is the same as the one in Deli Man.
March 10, 2020 at 4:19 pm #21910
Mike Nolan
Keymaster
Well, neither of my attempts at what I've been told is the 3/6 strand from Deli Man worked, after a total of 5 tries, so I unwound them and made 2 of what I call the 3/6 strand 'herringbone' pattern from Hamelman and one standard 3 strand braid, that I think I messed up at one end. But the Challah should taste good regardless. Unless the herringbone ones look pretty good after baking, I probably won't be posting any pictures.
March 10, 2020 at 6:40 pm #21916
BakerAunt
Participant
We had one of the Blood Orange Chocolate cakes tonight (the swirl one). I glazed it, and the blood orange juice made the most beautiful pink color. The orange taste in the cake and frosting is faint but pleasantly there. I'd say it's worth it to get the blood oranges for the recipe. I took a picture and will see if I can figure out how to post it.
March 10, 2020 at 6:53 pm #21917
Mike Nolan
Keymaster
For one of the pictures you posted the other day only the top half shows up in your post, but if you click on it, you get the full image. Haven't seen that before, you must be WordPress's nemesis. (I've 'broken' so many programs over the years that I've actually gotten kicked out of the testing programs at some companies, although there was one company that actually gave me the internal number for their development team, so I wouldn't have to work my way through the usual support filters.)
March 10, 2020 at 7:48 pm #21919
Mike Nolan
Keymaster
Here's the nicer of the two 6 strand 'herringbone' pattern Challah, the one on the left in Hamelman's book. Not a perfect job of braiding, it is sort of falling off to one side, but it is quite soft. It tastes like Challah, a little eggy, a little sweet. Should make great French toast.

The nice looking loaf will go to a friend who doesn't think she's ever had Challah before, the others will mostly go into the freezer here.

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March 10, 2020 at 7:51 pm #21922
Mike Nolan
Keymaster
If you're having trouble with pictures, I really recommend the IrfanView program for Windows PCs. I tend to shoot at 6000x4000 pixels then reduce to 600x400 before any cropping. Takes less than a minute to get a photo ready for uploading, less time than it takes to transfer the photos from my camera to my computer.
March 10, 2020 at 9:57 pm #21925
Joan Simpson
Participant
Your bread looks nice Mike.
- This reply was modified 4 years, 8 months ago by Joan Simpson.
March 11, 2020 at 11:07 am #21930
aaronatthedoublef
Participant
I used the Irfanview. Thanks for the recommendation. It's pretty easy to use and very lightweight.

Challah looks good! My mom made excellent challah and she started holding back flour to make it softer. I am still trying to reproduce her recipe. I've never had challah leftover for French toast. And it takes a while to go stale.
March 11, 2020 at 11:32 am #21931
Mike Nolan
Keymaster
Well, when you make 3 1/2 pounds of dough, like I did yesterday, you probably won't eat it all, though I'm trying!

My braiding was not the best, but it tastes pretty good. I tried making some salt dough but it doesn't have the same tensile strength as real dough so it falls apart and won't braid. I tried using some modeling clay, it was too stiff. Guess I'll just have to keep making doughs I can braid. :sigh:
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