What are you Baking the Week of October 1, 2023?

By Mike Nolan

Home › Forums › Baking — Breads and Rolls › What are you Baking the Week of October 1, 2023?

Viewing 15 posts - 1 through 15 (of 31 total)
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  • October 1, 2023 at 11:12 am #40527
    Mike Nolan
    Keymaster

      It's October already, seems like it was June not that long ago.

      Spread the word
            

        

        

      October 1, 2023 at 6:25 pm #40533
      BakerAunt
      Participant

        I baked cinnamon rolls on Sunday morning. See details in thread "Lining Pan for Cinnamon Rolls??"
        I had two for breakfast. My husband had one of his at tea time and the other for dessert tonight.

        October 2, 2023 at 4:36 pm #40538
        aaronatthedoublef
        Participant

          I made ciabatta rolls. Not sure what else I'll make this week,

          October 3, 2023 at 4:38 pm #40559
          Joan Simpson
          Participant

            Today I baked another pumpkin pie and had about 3/4 cup left of puree so I upped the ingredients just a little and another egg and divided the pumpkin in two pie shells and they baked up really nice.Gave one to one of the friends we visit and kept one.I also made the pie crusts and got 5 pie crusts that were 7.2 oz. each.Sorry I posted this on wrong page so I copied it.

            October 3, 2023 at 6:06 pm #40560
            chocomouse
            Participant

              I mad two loaves of rye bread today.

              October 3, 2023 at 8:56 pm #40563
              Mike Nolan
              Keymaster

                I may have to make some rye bread, what I had in the freezer I had to toss out in August when we had freezer problems. I'll probably make Reinhart's marbled rye from BBA, that's a nice mild rye and it makes great reubens.

                October 4, 2023 at 6:47 pm #40567
                BakerAunt
                Participant

                  I baked Pumpkin Snacking Cake today, using peanut pumpkin puree that I froze last year. I love the combination of spelt, buckwheat, and chia seed with pumpkin.

                  October 4, 2023 at 8:28 pm #40569
                  skeptic7
                  Participant

                    I did the Japanese Milk Bread on Sunday -- successfully. Some of the previous iterations turned out badly. It turned out fluffy and its staying moist well. I stuck mainly to the KAF recipe only adding just a little more flour to the dough, and a dusting of flour to make it into rolls. From previous tries enough flour to be hand kneadable makes it too dry and dense. Also it needs to be kneaded around 10 minutes in the stand mixer after the dough is stirred together.

                    October 4, 2023 at 10:02 pm #40570
                    RiversideLen
                    Participant

                      I made a batch of Semolina/rye/wheat buns. But instead of the usual 8 buns, I made 6, withholding some dough for a pizza.

                      The pizza was onion and pepperoni. The crust came out very nice, soft and tender.

                      IMG_2007

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                      October 4, 2023 at 11:21 pm #40573
                      Mike Nolan
                      Keymaster

                        Your pizzas always look so good, mine look like a bad imitation of a Picasso painting.

                        October 4, 2023 at 11:23 pm #40574
                        Mike Nolan
                        Keymaster

                          I'm building up my wheat starter as I feed it (2x a day) and am hoping to make a batch of sourdough cheese cracker dough tomorrow, probably baking them on Monday or Tuesday of next week.

                          October 5, 2023 at 9:03 am #40575
                          skeptic7
                          Participant

                            That pizza looks delicious.

                            Mike;
                            Is this one of your mini starters? I hope it works out.

                            October 5, 2023 at 10:16 am #40576
                            Mike Nolan
                            Keymaster

                              Yes, I've been maintaining it at about 40-50 grams (post-feeding) for several weeks, but I've built it up over the last few days to around 300 grams, which should give me plenty for a batch of crackers and probably a test loaf of semolina bread. I'll start by removing enough to resume the maintenance level, then see how much I have left after making cracker dough. I will say that so far it appears twice-daily feedings are working well, no signs of 'hooch', which at least one sourdough researcher has said means the starter colony is starving.

                              I'll probably do the same thing with the rye starter soon and try it with a recipe I've made before. It smells right, though.

                              October 5, 2023 at 2:11 pm #40577
                              chocomouse
                              Participant

                                This morning I made an apple pie for my husband, and apple-cinnamon muffins for myself. Soon, I will start pizza dough for our dinner pizza tonight.

                                October 5, 2023 at 6:13 pm #40579
                                Joan Simpson
                                Participant

                                  Len your Pizza looks great.

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