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

[Mike Nolan]

testing

[skeptic7]

I did my Cherry Pizza and it was great. I had added one tablespoon of honey to the pizza dough and put it in a cast iron frying pan. By the time I got back to it, it had fully risen so I dropped about a cup of whole milk ricotta cheese by the spoonful on it. I left an area around the rim free. I opened the jar of Morello cherries, found that it had been sweetened lightly and spooned the cherries into a bowl, leaving the liquid behind, drained the cherries again and started dropping them gently on the pizza. I stopped putting cherries on when I had a single layer of cherries. Baked this at 350 degrees for about 20-25 minutes until done.
Its great. It made a great midnight snack and is now making a very good breakfast. Not too sweet.

[Mike Nolan]

I'm making burger buns for tonight's supper, the Hamelman soft butter rolls recipe again. I"m going to make them a little smaller this time, 2 ounces each, since the burger patties are only 3 ounces each, almost sliders.

[BakerAunt]

The cherry pizza sounds wonderful, Skeptic.

On Friday, I made the dough for my Whole Wheat Sourdough Cheese Crackers. I'm experimenting in that I mixed the sourdough and the dry ingredients first, then drizzled in the canola oil. The dough is now divided into four flat pieces and will rest in the refrigerator four days before I bake it into crackers.

I also made Skeptic's Pumpkin Biscotti recipe, so that we will have some cookies to go with tea in the afternoon. I used white whole wheat flour.

[kimbob]

Irish soda bread to go with our corned beef dinner tonight.

[Mike Nolan]

Found out some more about the French flours.

T65 is pretty much what I expected it to be, a flour that is often used for baguettes. (A number like '65' in French flour grades refers to the amount of ash remaining in the flour, so it is a measure of how much wheat germ and bran is present.)

Kapnor is intended to produce a 'Nordic' loaf and it has sunflower seeds, yellow flax seeds, brown flax seeds and sesame seeds in it, as well as some deactivated dehydrated rye sourdough culture and roasted barley malt.

Campaillou does indeed have rye flour in it and is intended for a rustic loaf.

Now I have to decide which of these I try first.

[chocomouse]

Today I baked two loaves using whole wheat, oatmeal, and Super 10 Blend.

[Joan Simpson]

I made a loaf of sourdough using leftover mashed potatoes and the potato water,I decreased the salt from 3/4 tsp to 1/4 tsp because the potato water was salted and the potatoes.The bread is very good,I baked it in a 8x4 and it's 5 inches high,had very good oven rise.The added potatoes makes for a soft bread which I like.

[BakerAunt]

Chocomouse and Joan--Your breads sound wonderful!

[Mike Nolan]

I'm starting New York Corn Rye from Ginsberg tonight, will finish it tomorrow afternoon.

[aaronatthedoublef]

I made another batch of Stella Parks 100% whole wheat bread. I increased the flour and decreased the liquid. I also hand kneaded it a little before shaping. It was stiffer and had a beautiful crown and I was about to put it in the oven when I was told we were going on a socially distant picnic (a BIG deal). So I popped it in the fridge and when I came back it had flopped. So maybe I was over proofing it before but it never developed the nice crown. I made a double batch of autolyzed dough and used half of it. The other half is in the freezer and I'll thaw it out, and add the remaining ingredients at some point this week. We would need a MUCH bigger food processor to make a double batch and Ms. Park is pretty adamant that a food processor be used to make this.

Today I want to make sourdough crackers. There is a KAF whole wheat recipe (I think it what BA uses). We go through crackers like crazy. I have been informed I need to make cinnamon raisin bread too.

[BakerAunt]

Yes, Aaron. The KAF recipe is my base recipe. I always make a double recipe. I've modified it to use 1/3 cup oil in place of the 1/2 cup of butter. I mix the sourdough and the dry ingredients before mixing in the oil. You can just use the mixer's paddle. In addition to the health benefit, using the oil makes it a lot easier to roll out the dough when you get to that stage. I like to let the dough rest, divided in four and wrapped in saran for about four days in the refrigerator. I have some in there now. That gives it good flavor. I roll it to 1/16th inch thickness. I brush them with grapeseed oil. It seemed to me that the canola left an aftertaste. I've tried olive oil as well.

You need to watch them carefully, as they can burn fast. Last time I baked them, I discovered that 12 minutes (turn halfway through) with the convection oven at 375F works very well, and I had little overbrowning. When they come out, I make sure that they are all separate from each other, then pull out the parchment on which I baked them and let them cool initially on the baking sheet (helps to crisp them up), before I put them on a rack to cool completely.

I like to delete the salt and add 1/2 cup of KAF's Vermont Cheese powder (again, that is for the double recipe). There is plenty of salt in the cheese powder. I add 1/4 to 1/3 cup flax meal (nutritional boost), and 4 Tbs. Bob's Red Mill milk powder (making up for leaving out the butter).

I find 3 cm x 3cm is a good size, so I use a ruler but do not worry about some being uneven. I use a pizza wheel to cut the dough. Be sure to hold the pizza wheel more straight up as you roll, so that you don't drag the dough. I sprinkle them lightly with coarse salt.

I've also experimented with leaving out the cheese powder--and the salt--and putting in some Penzey's Buttermilk Dressing mix. I'd do that more if my husband was not so enamored of the cheese ones.

With your crowd, a double recipe will likely be inhaled within a day. 🙂

[Mike Nolan]

I used to make a sour cream cinnamon raisin bread, my mother-in-law was especially fond of it. (I was experimenting with various combinations of sour cream, yogurt and applesauce.)

But I sort of lost interest in it when she died.

I need to make another try at the wild yeast (from raisins) starter and raisin bread recipe that Deb Wink and Jeffrey Hamelman put together for the BBGA magazine, BreadLines. I tried it earlier this year but the raisins developed the wrong kind of mold, it was probably 'noble rot'.

[RiversideLen]

On Saturday I made my usual bun recipe but this time I decreased the yeast from 7 grams to 4. It took about 30 minutes more on both the first and second rise and I didn't get as much oven spring. But they had a real pleasant aroma (better than usual) when they were baking and the taste and texture is very good. I think this is the way I'll be doing them from now on.

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