What are you Baking the week of April 26, 2020 (started a day early)

Home Forums Baking — Breads and Rolls What are you Baking the week of April 26, 2020 (started a day early)

Viewing 15 posts - 16 through 30 (of 44 total)
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  • #23311
    skeptic7
    Participant

      My English Muffins turned out well. I should be able to bake all whole wheat bread with the generic whole wheat flour, just being a little more careful with it. It felt as if it didn't rise quite as well as the KAF ww flour.

      #23339
      BakerAunt
      Participant

        We are having a rainy Wednesday, which is good for those trees we had planted last Friday. I decided to make Barley Crispbread again, as the recipe has proved very popular with my husband as well as with me. At least they are large, so they are not scarfed down as fast as the cheese crackers. I have been refining that recipe from the Swedish baking book, which means figuring out what flours to use, reducing the salt, and ignoring directions that do not work in a home kitchen. I do not own a 40x40 cm baking sheet, nor would it fit in my oven. Today, I decided to replace the 100g of wheat flour, preferably stone ground and high in gluten, for which I have been using Bob’s Red Mill bread flour with 50% BRM whole wheat and 50% KAF high-gluten flour, as I want to conserve my bread flour and use up the three bags of high gluten flour that has been sitting on my shelf. Given that my mixer can’t handle this small amount of dough on low speed (and maybe not on any speed), and that trying to knead with the mixer meant 15 minutes of continuously stopping the mixer to re-adjust, which I’m worried may wear out the mechanism, not to mention my patience, I decided to do the 15 minutes of kneading by hand after I initially mixed up the flours and waters and mixed in the melted butter. What could be more low speed than that? As it is a clay-like dough, it was easy to knead. I have not kneaded by hand for a long time, and I’d forgotten how soothing it can be. The dough is now rising. If it comes out well, I may go ahead and post the recipe here at Nebraska Kitchen, since the adaptation I was forced to do, given the lack of explanation about flours and other matters really does make this recipe my own.

        • This reply was modified 4 years, 7 months ago by BakerAunt.
        • This reply was modified 4 years, 7 months ago by BakerAunt.
        #23342
        BakerAunt
        Participant

          Dang it. I fixed a comma in my post--which was fine and showed up before I did that edit--and now it has disappeared into the spam folder. I didn't use fractions. I avoided paragraphs. The anti-spam filter has it in for me.

          #23352
          kimbob
          Participant

            Went to stopnshop this morning and they had blueberries buy 1 get 1 free. Made Canterbury blueberry muffins. I cut out the recipe years and years ago from Family Circle magazine. Swirth was good enough to move the recipe here from the kaf site. Thanks, Swirth!

            #23355
            Mike Nolan
            Keymaster

              Skeptic, a little vital wheat gluten might help increase the amount of rise you get from the generic whole wheat flour.

              #23357
              BakerAunt
              Participant

                The crispbread looks good, with the same crisp texture as when I've made them before. I'll see what it tastes like tomorrow.

                We are nearly out of bread, so I am making another loaf of the Barley Wheat Bread, having let the Zo do the kneading. This time I needed to add 5 Tbs. flour; last time it was four. It may be that this cottage cheese has more liquid than the brand I used in Texas. My husband really likes this bread and that it stays soft.

                • This reply was modified 4 years, 7 months ago by BakerAunt.
                • This reply was modified 4 years, 7 months ago by BakerAunt.
                #23358
                Mike Nolan
                Keymaster

                  I'm making a batch of semolina bread today.

                  #23361
                  skeptic7
                  Participant

                    I'm thinking of changing some of my recipes around to adding an egg to get extra rise in the bread.

                    #23362
                    Mike Nolan
                    Keymaster

                      Egg changes the texture of the bread a lot, be sure that's a change you want.

                      #23376
                      aaronatthedoublef
                      Participant

                        BA, I had to laugh at your comment about the crisp breads being too big to scarf. We call my middle "Snake Jaws" because he appears to be able to unhinge his mouth and fit massive quantities of food into his mouth. Snakejawing something is now a verb in our house as he continually violates the "never eat anything bigger than your head" rule.

                        I have lots to make and bake this week. Just need to set aside time to do it.

                        #23388
                        chocomouse
                        Participant

                          I have breakfast cookies baking now - with oatmeal, maple syrup, applesauce, coconut, walnuts, chocolate chips, chopped dates, and craisins.

                          #23394
                          Joan Simpson
                          Participant

                            Chocomouse the breakfast cookies sounds so good!

                            #23405
                            BakerAunt
                            Participant

                              Joan--I think Chocomouse put her recipe on the site here.

                              I baked cornbread muffins to go with soup for Thursday's dinner. I used the last of the cornmeal that we bought last December when we went to Spring Mill State Park. It has wonderful flavor. If you ever get a chance to try the flour from a small mill, be sure to do so!

                              #23408
                              chocomouse
                              Participant

                                Yes, I posted the Breakfast Cookies recipe. It's a very flexible recipe.

                                BakerAunt, I was so disappointed a few weeks ago when I had used up the rest of my cornmeal and it was on my grocery list. The only cornmeal in the store was Quaker brand. I always buy my cornmeal at that store (a large, but Eastern chain) and it comes in a bag, from a small mill, and is much better tasting (and better price) than all the other cornmeal choices. The best cornmeal I ever had was from a mill northwest of Chicago, when my son's 2nd grade class had gone on a field trip to the mill, and each students was given a bag of freshly ground cornmeal. It was wonderful.

                                #23409
                                Mike Nolan
                                Keymaster

                                  There was an interesting discussion on flour mills on the BBGA forum recently, in doing some research I found that according to the national association for millers there are 166 flour mills in the USA, the largest of which can process over 3 million pounds of flour a day.

                                  By comparison, there are 8 mills in France, and the average US mill process 13 times as much flour as a French mill. In general, the flour processed at a French mill comes from farms within a 60 mile radius, and the grower cooperatives decide which farmer grows which type of wheat, so that they will know what they have to work with when blending.

                                  I recently got a small amount of French traditional T65 flour, along with two specialty flours, some Kapnor and some Campaillou. I'm looking forward to researching them some more then trying them out. (I think I know what T65 is, Kapnor appears to be a bread flour, Campaillou appears to be a blend of wheat and rye.)

                                  • This reply was modified 4 years, 7 months ago by Mike Nolan.
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