What are You Baking the Week of March 8, 2020?

[Mike Nolan]

My BBGA sourdough class has been postponed because of Covid-19 measures at the venue. Not sure when they'll reschedule it or if I'll be available then. :sigh:

[skeptic7]

People are standing further away from each other in stores. I heard that the Naginata Seminar in Jersey City at the end of the month is still being held, but my teachers have been asked not to come. Fran is over 80 and Ray is younger but getting up there too. No one is hugging each other in greeting.

Do you think I can still bake and give away Hot Cross buns if I don't have any symptoms?

[skeptic7]

I really like the pi Pie, and the Challah braid.

[skeptic7]

I really like the pi Pie, and the Challah braid.

[aaronatthedoublef]

3 1/2 pounds of challah is actually a small batch. 🙂 It needs to be 5 pounds to be kosher. I forget the reason why but it has something to do with taking a piece of the dough for a sacrifice. I'll look it up when I get a chance.

[aaronatthedoublef]

My kid's show tour of Barcelona and various German cities was cancelled last week.

This week they cancelled the local shows here that the kids have been working on for months including some 20 hour weeks for the last month.

My son has started a protest and kids are plastering the Governor's lawn with lawn signs for the show.

I am still flying every week but the planes are noticeably more empty.

[Mike Nolan]

Here's an interesting article on Jewish traditions and baking. I don't recall having seen the part about needing to be the equivalent of 43 1/5 eggs before, that's kind of an unusual number, but it looks like it takes 2 1/2 pounds of flour before Jews have to 'take challah' or set aside a portion as a sacrifice. The stuff about classes might be useful for you. Of course, my dough wouldn't qualify anyway.

Challah traditions

[chocomouse]

Today I made hamburger buns. I subbed honey for the sugar (1 tablespoon) and they did not brown at all. At least, I'm hoping it's due to the honey, and not a failing oven.

[Mike Nolan]

Given that honey is about half fructose, which caramelizes at a lower temperature than sucrose, I don't think the honey was why it didn't brown. If anything, baked goods with honey tend to brown more.

Are they fully done on the inside?

I have an ifrared thermometer, I find it is a much better way of testing oven temperatures, just point it at the sidewalls in a few places.

[BakerAunt]

My breads that use honey tend to brown faster, and I often tent them with foil for the final ten minutes. Check that oven, Joan.

On Wednesday, I baked two loaves of the Wheat, Rye, and Seed Bread, which started out as a recipe adaptation last fall and has become my own recipe. I substituted about ¾ cups Kamut flour for that much whole wheat because I wanted to use up the Kamut flour taking up space in my refrigerator. The house was cool, with my husband only starting the fire as the bread started its first rise, so that took about 1 hour and 45 minutes. The second rise was an hour. The loaves baked nicely, and I look forward to cutting into one tomorrow.

[RiversideLen]

I made my usual bun recipe but went wild and made 4 different shapes. 2 traditional with everything bagel topping, 2 six rope basket weave, 2 three rope weave and 2 kaiser (using the stamp). The basket weave is a bit more work, but it's my favorite.

• This reply was modified 4 years, 8 months ago by RiversideLen.
• This reply was modified 4 years, 8 months ago by RiversideLen.

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[Joan Simpson]

RiversideLen your buns looks so good,I'd like a sandwich on one!

[skeptic7]

I love the buns!

[aaronatthedoublef]

Thanks for the article on challah. Mine would not be kosher either because my kitchen isn't. I mean a I bake it in an oven I also use to cook carnitas and make sausage pizza.

While much of this I've heard and read I'm not sure about some parts of it like the Kohen (should be plural "kohanim") being the poorest of people. They were the high priests back when we had high priests and were considered the highest class of our people.

The more I learn the less I know...

[Mike Nolan]

I don't know enough about Jewish traditions to recognize mistakes, but I do notice some significant differences in ways various sites describe them, which may in part just be that they are relying upon different experts.

The Hamelman Challah recipe is pretty good, we gave away 2 of the 3 loaves to friends yesterday, they didn't notice much less mind the braiding issues.

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