What are you Baking the Week of July 20, 2025?

[Mike Nolan]

I'm baking the rest of the pointage en bac dough today, 2 baguettes and 2 epis.

Found a great video on Banh Mi rolls yesterday, may have to try that recipe, it may be the eggshell-thin crust roll I've been searching for a way to make for 30 years!

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[Mike Nolan]

The color is great (again), the epis held shape fairly well but the slashing on the baguettes didn't go so great, won't affect the flavor a lot, though. Not sure if that means the dough was overproofed or underproofed.

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[BakerAunt]

While appearances are a plus, Mike, I'm an advocate of at least it tastes good, so you achieved the most important objective.

On Sunday, I baked Oatmeal Jam Bars using the last jar of 2022 Blackberry jam. Hey, I'm catching up!

I also baked Whole Wheat Sourdough Cheese Crackers from dough I made last week.

[Joan Simpson]

Chocomouse I hope your surgery went well and you get back to feeling better soon and you enjoyed the photos.Laughter is good for the soul and I hope you get some of that too.

[cwcdesign]

Mike, your loaves look great to me!

I got an email from Southern Living this morning and it had a recipe for blueberry butter swim biscuits. I'm not sure why, but I decided this was the butter swim biscuit recipe I had to try. It's really easy. I used half AP flour and half WWW. I found whole buttermilk at Winn Dixie. But, when I got home, I discovered I only had salted butter in the freezer, so I reduced the salt in the recipe. The only problem I had was that the butter got a little too brown while it was melting in the oven - I chalk that up to the salt. They do have a nice taste, and I have them on a sheet pan in the freezer so I can bag them for occasional treats.

[Joan Simpson]

I agree, your loaves look great to me too.Taste is what matters to me.

[BakerAunt]

CWCdesign--bagging biscuits always reminds me of Mrs. Cindy, who also stored her bags in the freezer, much to the Saint's puzzlement.

Chocomouse--I'm glad that you are feeling recovered enough to do some baking.

I took advantage of a cool Monday morning to bake Pumpernickel Raisin Bread, a recipe that I created in May by drawing from two different recipes. This time, in addition to the cup of golden raisins, I added 1/3 cup of walnuts. I'm looking forward to buttered slices with my coffee for breakfast tomorrow. The hot weather returns tomorrow. Sigh.

[Mike Nolan]

Never made butter swim biscuits, wasn't familiar with the term. I've almost given up on making biscuits because my wife always seems to prefer Bisquick ones over my home-made biscuits for things like creamed tuna on biscuits.

Her reaction to 'butter swim biscuits' was: sounds tasty. Not sure if that'd be her reaction if I actually made some though. Summer isn't really biscuit weather for us, this idea might have to sit on the shelf for a few months.

[cwcdesign]

Mike, I heated two (I made them smaller) this morning for my breakfast. I'm not sure how I feel about the amount of butter. They are tasty, but I feel like I could use a little less - then they'd probably be wading in butter biscuits.

By the way, I watched the banh mi video - very meditative - I sent it on to Will.

[BakerAunt]

As we are headed into a heat wave tomorrow, which will put a pause on running the oven, I baked flatbread on Tuesday evening. I have been experimenting with various flours in my adaptation of a Ken Haedrich recipe. I use a cup of King Arthur's Italian-style flour, a half cup of barley flour, 2 Tbs. semolina flour, and a half cup of whole wheat flour. However, I have more whole wheat pastry flour than I realized, so I decided to use it instead of the whole wheat flour. The dough was more delicate but not unreasonably so; I was able to roll it out easily. It also did not "fight" the way the dough with whole wheat flour does. The crackers (I cut them into 40 rectangular pieces before baking) are now cooling on the pan. I want to see if the lower gluten content will create a crisper flatbread. That taste test will wait for tomorrow.

[Joan Simpson]

I cooked fish sticks in the air fryer and put them on a hotdog bun with tartar sauce it was tasty.I love a fish sandwich.

[chocomouse]

Today I made 4 mini-loaves of pesto-cheddar bread, using an old, old mix from KAF. I added a tiny bit of yeast, just in case the yeast had deteriorated over the years. I mean, this mix is at least 25 years old!! The bread looks perfect, smells wonderful, and I suspect it will taste good also. It is going to Maine with me for the weekend - but not coming home with me!

[chocomouse]

Ha! I also made a 9 x 12 batch of chocolate brownies with shredded zucchini and white chocolate chips. I will leave most of it for my husband to enjoy over the weekend, but will take some of it to Maine.

[BakerAunt]

Enjoy your time in Maine, Chocomouse!

I sampled my flatbread crackers at lunch today, and they are closer to crisp than when I use the regular whole wheat flour, so I will make the whole wheat pastry flour substitution permanent in my recipe.

[Joan Simpson]

Have a great time in Maine and enjoy your baked goods Chocomouse! I made a carrot cake today for Poker ♥️ ♦️♠️♣️ tomorrow night. I had some icing left which I used.

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