- This topic has 33 replies, 9 voices, and was last updated 1 month ago by
.
- You must be logged in to reply to this topic.
Home › Forums › Baking — Breads and Rolls › What are you Baking the Week of January 25, 2026?
Joan Simpson.We have had another five inches of snow as of late Sunday morning. That called for Pumpkin Oat Wholegrain Belgium Waffles for breakfast. Annie approved. Scott says the waffles have powered his snow shoveling. Overnight snow means shoveling more of it at once. When it snows during the day, he can clear it periodically.
I baked Rustic Sourdough Wholegrain Bread in a Cloche in the afternoon. I have posted the recipe as I have made it in the past with the other mixer. (Yes, I know that I have liquids in oz. and dry ingredients in grams.) Tonight, or tomorrow, I will write about my experience making the dough in the Ankarsrum in the thread about the mixer that I will start in Discussions. It is a lovely loaf of bread, so I will try to add a picture tomorrow as well.
This is the loaf of sourdough I have been baking.
Very nice, Joan!
Thank you Cwcdesign I'm trying another loaf tonight but subbing oil for the butter, we shall see.
Can I bake the rustic sourdough without a cloche? It looks good and I may start making sourdough again since my wife and daughter now eat it. Violet keeps saying she'll eat "whole grain bread" meanwhile everything I make is at least one third whole wheat (does that count as whole grain these day?). I don't think she'll eat 100% whole wheat bread but I may try that. She is not thrilled with the flax I put in pizza dough and hates seeds in breads!
I made a recipe for applesauce oatmeal muffins that Violet thought was too dry. It needed more apple and maybe some more liquid. I'll try it again.
I made chocolate chip cookies. Violet wanted to help but after seeing her hair all over the butter I told her she had to put her hair up. She wouldn't so I made them myself. Probably will make some more ciabatta this week.
Aaron;
Buy a white chef hat so she can stick her hair up and under it. She might think it more fun and use it. These are very amusing and I wish I had gotten one earlier. I've baked bread in a dutch oven too, and that works like a cloche in keeping the moisture in and having the heat evenly around the bread.
I have a chef's beanie (and short hair, what there is of it), but I wear it because it keeps me from sweating on the food. I won't wear a toque because I don't think I've earned the right to wear one.
I baked the loaf of sourdough and replaced oil for butter it's ok but I like the butter best.
Aaron--You can probably do the bread in a Dutch oven, as Skeptic suggests, but I don't know if the cold start would work the same or not. It's worth the experiment.
Joan--What kind of oil did you use in your bread? I like either olive oil or avocado oil. Oh, and your loaf is beautiful!
Apologies for not getting the thread started on the Ankarsrum adventures. A lot is going on. I will try getting to it in the next day or two.
On Tuesday evening, I baked Bischofsbrot, which is a firm cake with walnuts, regular and golden raisins, dark chocolate chips (72% cacao this time), and maraschino cherries, of which I put in extras. I make it with half barley flour and half King Arthur AP flour. I replace the 6 Tbs. butter with ¼ cup avocado oil plus 2 Tbs. buttermilk. It bakes in a 12-inch long, narrow loaf pan at 300 F for 90 minutes. For the first time, I used the Ankarsrum for something other than bread and employed the plastic bowl and the whisks. I will write up the details for those interested in how the mixer works. I will say, however, that I continue to be impressed.
Thanks BakerAunt, I used canola oil in the bread and I don't like it as much as with the butter.It has a nice texture and a good crumb.
I use canola oil (or a mix of oils) in my honey wheat bread as well. I tried it with butter a few times, didn't like it as much that way. But I make some other breads where butter is definitely the right option for the fat.
I use canola oil in sone of my recipes. For a recipe where a little more fat is ideal, I like olive oil or avocado oil which have 2 g per Tbs. as opposed to 1 g per Tbs. for canola. However, Mike is correct: in some recipes there is just no substitute for butter. Sometimes half butter and half avocado oil will give the desired taste with less fat.
My cake (Bischofsbrot) came out very well. It's a delicious way to celebrate my 70th birthday.