What are you Baking the Week of March 14, 2021?

[Mike Nolan]

Not sure I'll get any baking done today, it is REALLY windy, we've had the power blink several times, just long enough to reset the cable box. I'm thinking I'll make some bagels, but probably not today.

The bread scoring class was today, it was pretty basic, a good third of the class was spent watching her make a no-knead dough, but I think I got a few useful tips from it anyway.

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[chocomouse]

We are in our 2nd day of winds 15-20 mph. Earlier, I watched one of the security cameras that was activated - it looked like strips of roofing paper, and possible like it was coming off the shed roof! The snow we got over night has disappeared (blown away, I guess, it's too cold to have melted) and the skies are blue. No baking here, we don't have any backup power.

[BakerAunt]

Here the high was in the 50s, but a cold front has blown in this evening, although without the strong winds that Chocomouse is seeing.

On Sunday I baked another batch of my Whole Wheat Sourdough Cheese Crackers from the dough I made last week.

[aaronatthedoublef]

I'm about 24 hours behind. Rolls just came out. I let them rise, as usual, with a sheet pan on top but then took it off to bake them. I like it better when I bake them with the top pan on but it was worth a try.

My bread is still rising and I'll let it go another hour maybe before I bake it.

I need more BA's crackers so I'll make those tonight or tomorrow.

I did not make pie because I made chocolate chip pancakes for breakfast (and for breakfast today and tomorrow at least...). And then I made pizza. My daughter is spoiled and was not happy despite having pizza and chocolate chip pancakes!

[Mike Nolan]

I'm going to try a variant on the no-knead recipe from the slashing class, 40% semolina, 60% bread flour, using 20 grams of inoculant from my new rye starter to 100 grams of flour and 75 grams of water for the pre-ferment this morning, then another 300 grams of flour (same ratio), again at 75% hydration, plus 6 grams of salt tomorrow to build the final dough, I'll do the slashing and bake it in a Dutch oven on Wednesday.

[cwcdesign]

Aaron, pizza is considered pie!

[chocomouse]

Yesterday I made fan-tan style rolls. I brushed the layers of dough with melted butter and sprinkled with a mix of garlic powder, dried onion, crushed dried rosemary, coarse sea salt and fresh sliced green onions. They are delicious! And went into the freezer to pull out when we're having soup, chili, etc and need something to go with it.

• This reply was modified 3 years, 9 months ago by chocomouse. Reason: Edit to add photo
• This reply was modified 3 years, 9 months ago by chocomouse.

[chocomouse]

Still trying to post a photo of the rolls. It did not add it to my previous post. So, here we go again.

I guess it is not going to open it. Sorry.

• This reply was modified 3 years, 9 months ago by chocomouse.
• This reply was modified 3 years, 9 months ago by Mike Nolan.

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[Mike Nolan]

Send me the file in email, I'll see if I can figure out why it won't post. nolan at tssi dot com

Followup: I added it to your last post, didn't do anything except change the file name.

[chocomouse]

Thanks Mike.

[chocomouse]

You should try making those rolls- they taste as good as they look!

• This reply was modified 3 years, 9 months ago by chocomouse.

[cwcdesign]

They do look delicious!

[Joan Simpson]

I agree the rolls look nice Chocomouse.

[BakerAunt]

The description was mouthwatering, and the picture is making me drool onto my keyboard. 🙂

On Tuesday, I baked King Arthur’s Favorite Fudge Birthday Cake, which is my husband’s favorite cake. I baked it for his birthday tomorrow.

[kimbob]

Chocomouse, your rolls look wonderful!
Making irish soda bread to go with the corned beef and cabbage today. Happy St. Patrick's day.

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