What are you Baking the Week of February 12, 2023?

[Mike Nolan]

I will need to make semolina bread soon, perhaps on Monday. I'm going to tinker with the recipe to see if I can improve upon the last batch using the whole grain durum flour I have. (Knowing more about the composition of the flour gives me useful information on how to adapt to it.)

It seems to me that the bitterness I associate with having bran in the dough goes away over time, can't say I've noticed that with other whole grain breads. Maybe I'm just getting used to it?

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[chocomouse]

I made 6 hot dog buns and 6 hamburger buns using our standard Moomie's bun recipe.

[BakerAunt]

I baked a Chocolate Heart cake in a Kaiser Backform heart pan. See details in the thread, My Chocolate Cake Overfloweth, and give me your advice as to what the heck happened.

[Joan Simpson]

I baked a small pan of sour cream corn bread to go with stew.

[Mike Nolan]

I made a 10x10 Texas Chocolate Sheet Cake, a half-recipe of batter and a full recipe of frosting. 🙂

[BakerAunt]

I made a simple chocolate glaze for my heart cake, using a recipe from Epicurious (before the paywall) that uses powdered sugar, cocoa, milk, and vanilla. I poured/spread it in the indented center, then sprinkled with Valentine's decorations of little pink and white hearts and pink and white sprinkles.

[Mike Nolan]

I am starting on the Ginsberg Westphalian Pumpernickel recipe, using freshly ground coarse rye meal. Today I make the scald, tomorrow it goes in the oven for 24 hours, then it gets wrapped to age until Saturday.

[BakerAunt]

I'll be interested to hear how that recipe turns out, Mike.

On Tuesday, I baked two loaves of my Pumpkin Rye Bread--a major adaptation of a Jane Brody recipe that makes it more wholegrain, a little less sweet, and replaces butter with oil and regular milk with buttermilk. I finally have room in the freezer for a second loaf. I have been doing single loaf recipes for the past few weeks.

[Mike Nolan]

The scald looks really dry to me, and that's the only water in the dough, tomorrow I add more rye flour and salt. There's no yeast in this recipe, but it is supposed to be really dense, and sliced as thin as you can.

I made it with freshly ground rye berries using the coarsest setting I can get from my Nutrimill. It may not be as coarse as the recipe assumes, and that's why it still looks so dry to me, even though I added more water than the recipe called for.

I will not be surprised if I have to add more water tomorrow to get it to come together. Ginsberg says it should be a 'glutinous mass'.

[aaronatthedoublef]

Glad you could salvage the cake BA. And with some creative frosting work no one will probably even notice the difference.

Mike I am anxious to see your rye bread. I saw a spoof on the Great German Baking contest where every week is bread week but I cannot seem to find it again.

I made two dozen scones. I over baked the second dozen but they are still being eaten. I meant to take a dozen to our florist but...

I need to make sandwich bread this week. I going to try something with oven heat they've been talking about over on the BBGA which is to start with a cooler oven to see if it gives me more oven spring.

[Mike Nolan]

I found a short video (18 seconds) that might be the spoof Aaron was referring to.

I'm about to go see what happens when I try to do the final dough stage of the Westphalian pumpernickel. (I've been involved in an issue for a client for most of the last 12 hours, I was up until 4 AM working on it.)

[Mike Nolan]

I did wind up doing the final kneading of the Westphalian pumpernickel dough in two parts, there was really a noticeable change in the dough's appearance and feel after 20 minutes of kneading with a paddle. (That's supposed to break up the coarse meal a bit.)

Ginsberg calls it a 'glutinous mass' and that's a pretty apt description.

It is in the oven, 40 minutes at 300 and then 24 hours at 220. Will it be a brick at that point? Some of the posts on this recipe at freshloaf are not very encouraging, but my dough seems to be consistent with his descriptions so far, though I did wind up adding extra water to the scald yesterday.

Update: It's been in the oven for about 3 1/2 hours, and I'm starting to get some interesting aromas from the kitchen, probably from the amylase activity and the Maillard reaction. I'm not sure if I would have associated the smell with rye bread if I didn't know what I was making.

[Mike Nolan]

I hope this bread tastes as interesting as it smells while baking, I'm getting an odor now that is almost fruity sweet.

[Joan Simpson]

I wish we could all taste that bread Mike.

[BakerAunt]

I made dough for my Whole Wheat Sourdough Cheese Crackers on Wednesday. I will bake them sometime next week.

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