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[RiversideLen]

The night before I made the dough in my food processor using 50 grams each of semolina and whole wheat and 125 grams of KA AP, a tsp of sugar, 1/2 tsp of yeast (I could have cut that in half) 1/4 tsp of salt and 150 grams of ice water and a scant tbsp of olive oil. The dough was slightly sticky and very easy to work with. The next day I preheated my grill with coals in the highest position. I stretched the dough out by hand, absolutely no snap back, on an oil pizza pan. Sauced it, then put parm and mozzarella on it and took it to the grill. I rotated the pan every 4 minutes and about 8 minutes in I could smell some burn so I checked the bottom crust, and it was burning some. Then I lowered the coals one notch and continued for 4 more minutes for a total of 12 minutes on the grill.

I took the pizza inside and not satisfied with the top I placed it under the broiler for a minute or two.

As you can see, the top crust remained pale but it was done and had a little crunch to it. The topping was not quite as dark as the pic shows. I sliced wedges and examined the bottom, there was moderate burning. I have a tolerance for some burn so I ate some. It tasted good.

What I have learned, I need to have the coals to a lower position or use an indirect heat method. If I do this again I will lower the coals 2 notches and see how that works.

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[chocomouse]

Does that new logo look like it belongs to Burger King? I'm OK with the new name - KA(F? BC?) as it does reflect more accurately the current mission of the company. But the knight, the horse! And that gorgeous knight in shining armor that stands in the entry way by the Cafe! I asked if they would be changing the name of the Sir Galahad and Sir Lancelot professional flours and the response was, so far, no change. I wish they had retained more of the historical connection to King Arthur.

[cwcdesign]

We get to require masks at the store, but our illustrious (?) governor has again decided to over rule the county governments so you still get people who try not to. If they won’t (or don’t have) put on a mask we ask them to step outside and then we’ll help them. A few really don’t like it. Most people are good about it though and many are appreciative. The county is currently reporting 1,834 cases

[BakerAunt]

On Sunday, I made jam with the black raspberries that I was able to pick. Due to the drought, it was not a great year, and I only had about 3 cups from our terrace and a few from the woodlands. I seeded the half cup of blackberries that I so far have picked on the terrace and added that fruit to the crushed black raspberries. The jam yield was two 8 oz. jars and one 4 oz., with about 2 Tbs. left for us to sample. Usually, I would have enough for an additional 8 oz. jar. I heard all three jars seal, so I should be able to store these away for winter. We are still finishing jam from two years ago (both peach and black raspberry), and I have three jars from last year when house renovation limited my output.

The rain has passed us by, so far, except for very light showers, but the humidity in the air should help the blackberries, and I may be able to pick additional blackberries in our woods.

[BakerAunt]

I think that this bread would make two 8x4 inch loaves with no problem. I would do that next time, since the 10x5 loaf pan is a little large to bake in warmer weather and that would let me freeze one.

Thanks for your comments, Chocomouse, on maple rolls. The one recipe I have uses maple extract with brown sugar in the filling, and maple in the glaze. I'll have to do some internet surfing to see if anyone has figured out the maple sugar filling. I think that I would save the maple syrup for the glaze. I'm surprised KAF hasn't come up with a recipe to push their maple sugar.

If I made sweet rolls, I would probably divide the dough in half and roll out each part to a rectangle. I'm thinking that it would make 18-20 sweet rolls (or two dozen?), given how happy that dough was--and that was with my using whole wheat flour and halving the salt.

[chocomouse]

Baker Aunt, I've made the Maple Cinnamon Rolls from sallysbakingaddiction. My written comments on the recipe are: dough soft, difficult to handle; no maple flavor. I also have a recipe (but have not made it) for maple sticky buns (don't know where it is from) that pours maple syrup into a greased 9 x 12, sprinkled with nuts, and with the cut spirals of dough laid on top. That is the only maple in the recipe.

I know that I've made maple cinnamon rolls numerous times. I use maple syrup in the dough instead of sugar, just use your favorite sweet dough recipe for the dough. After I roll the dough out into a rectangle, I brush it liberally with maple syrup, no idea how much I used. Then sprinkle with brown sugar and nuts and roll up. Not sure if I used any melted butter in that filling or not; probably not. I do recall that some of the syrup oozed out during baking. I suspect that is why I decided to make sticky buns instead of cinnamon buns. If you are frosting the rolls, I would put maple syrup in with the confectioner's sugar and butter. I've never use maple sugar, although I currently have several bags of it in my pantry, waiting for a good recipe. We make the syrup in our sugarhouse, as well as candy, but do not make sugar. Maple is such a subtle flavor (especially if you are using the "fancy" or "light" grade; I always use the dark) that maple flavored goods are often a disappointment.

My concern with using the Maple Buttermilk bread recipe for the rolls/buns is that mine was growing/expanding as I tried to shape it for the pan - it surely would not work for shaping into rolled buns!! I will make it again, but will look at your changes first. This time I followed the recipe exactly.

• This reply was modified 5 years, 9 months ago by chocomouse.

[skeptic7]

BakerAunt;
When I do blueberry scones ( its a muffin recipe but baked in a cast iron frying pan ). I don't add the blueberries immediately to the dough. I put a layer of dough without blueberries in the bottom of the pan, about 1/3 to 1/2 of the dough, then I mixed the blueberries with the rest of the dough and and add it to the pan. This should give me a layer of dough at the bottom of the frying pan without any blueberries and it does reduce sticking.
Now if I can remember to baked it throughly. The last pan was slightly undercooked. I think it needed to be cooked 5 minutes longer because of having the blueberries. I think I baked it last Wednesday, the days are running together in my head.

Your recipe seems to have more liquid than mine. Perhaps if you added a little more flour or reduced the buttermilk slightly?

Oh I baked a small whole wheat focaccio yesterday.

[chocomouse]

Good evening, Cass. It's good to hear from you and thank you for your detailed suggestions about my bagel baking.

Due to my arthritis, I use a bread machine to knead all my doughs. I've never had a problem with poor gluten development, although I do understand how that might result in a shriveled up product. I have used bread flour sometimes for my bagels, but we don't care for the real chewy bagels and find the combination of half bread flour and half AP (from KAF, with it's higher protein level) usually results in the perfect chew. Next time I make bagels, I will use your recommendation to boil them for 1.5 minutes per side. I appreciate your help!

My husband really likes this batch, and his only complaint is they are "skinny". I think they taste good, the outside is crisp, and the inside is dense but not overly chewy. I'll try the recipe again, and report back on the results.

[RiversideLen]

Yesterday I made veggie fried rice for lunch (zucchini, mushroom, red onion and red bell pepper). For dinner I had a brat and a large salad.

I made a pork roast earlier today and I will make thin slices for a sandwich for dinner. I will have a large salad with it.

[KIDPIZZA]

MARLISS:
My friend I went thru your recipe & it is in balance except you are employing too much cream. 1 cup 8, oz is best. = The weight of the liquids + the weight of the eggs 5 1/4 oz should be equal to the weight of the sugar with-in 15%. EGGS 5 1/4, oz..... plus 3/4 cup cup of whip cream = wt of the sugar (10,1/2 oz

Now for your GREASE as you call it. I have spoken about this concoction more than once before. The addition of OIL is being redundant. CRISCO is OIL... no need to add more oil. Measure out the Crisco.... melt it in the microwave oven Then spoon in the flour till you get the consistancy (sp) desired. I cannot make it simpler than that.

Your fancy bundt pan with all those weird curves requires a special cake release concoction. I will release my special edition to you for your use either over the phone/e~mail as I am able to do so.

Marliss enjoy the rest of the day.

~KIDPIZZA... CASS.

• This reply was modified 5 years, 9 months ago by KIDPIZZA.

[Mike Nolan]

The odd thing is it doesn't always happen when a thread hits a multiple of the block size (currently 15), so it must have something to do with how individual pages are counted, which may have to do with things like editing posts, the dreaded spam filter trap, etc.

I took a look at the code but it is so labyrinthine that I'm hesitant to even touch it.

[Mike Nolan]

I found the Stella Parks recipe went moldy faster than most breads. But my go-to whole wheat bread is only 50% whole wheat and has 4 ounces of honey in it (for 2 loaves), and sugar/honey acts as a preservative, so it prolongs shelf life by a couple of days.

But these days, with just the 2 of us, almost any breads I make are cut up and most of it frozen.

[BakerAunt]

Hi, Cass--so good to hear from you. As you asked, I'll give the details here and my list of ingredients.

The blueberries had all sunk to the bottom of the Bundt pan, so I do think the disaster was caused by the batter being too thin to deal with these rather large blueberries that we picked locally. The batter was thin, due to using oil rather than butter, so it could not support the blueberries, and they sank.

I used the GREASE (1/3 flour, 1/3 oil, 1/3 Crisco), and the rest of the cake had no issue--just the part where the blueberries had sunk. I let the cake rest 15 minutes after removing from the oven. That is typical for larger Bundt cakes, but I debated with myself trying to turn it out after 10 min.

Here is the list of ingredients:

1 1/2 cup King Arthur AP flour
1 1/2 cup whole wheat pastry flour (Bob's Red Mill)
2 Tbs. flax meal
2 1/2 tsp. baking powder
1 tsp. baking soda
3/4 tsp. salt

1/2 cup canola oil
1 cup granulated sugar
1/2 cup light brown sugar
3 eggs
1 1/2 cups buttermilk
2 tsp vanilla

I added the 2 cups blueberries to the batter. I did not toss in flour, which I should have done, not that I think in this case it would have made a difference.

The filling was 2 tsp. cinnamon and 1/3 cup light brown sugar. I swirled it in at two points before adding more batter to the pan.

I baked at 350F on the third shelf up in my oven, which works well for Bundt cakes, for 50 minutes. It tested done.

The lower part of the cake is fine. When we cut into it, my husband admired the lovely cinnamon swirl. At some point, I will try this adaptation as a straight cinnamon swirl cake, and if that works, I'll post the recipe.

I've made this one with butter, and it worked. However, I used a flatter round ring pan, so the batter was more spread out.

[aaronatthedoublef]

I have sourdough and pizza dough rising refrigerator and a whole wheat autolyse on the counter. The sourdough and pizza dough should be ready tomorrow (pizza dough is on day 4). I'll make the whole wheat today. We're almost out of bread. We've gone through three loaves this week.

BTW, anyone have any recommendations for preventing mold? Sourdough is fine but the whole wheat goes moldy very quickly. I slice the loaf and freeze it taking a few slices out as needed. I have some medicine that comes with the little moisture absorbing packets and I am thinking of saving them and adding them to the bread bags.

[cwcdesign]

We dressed up leftover buffalo chicken (cuz there was so little left) with sheet pan sweet potatoes, cauliflower, onion, black beans and cheddar topped off with avocado and salsa. It was delicious and there is a little left for tomorrow.