[aaronatthedoublef]

It's pie time... Can I whack my pie crust before rolling it out like I would the butter in laminate dough? Will it make it more pliable? Will it make it less flaky?

Thanks

[aaronatthedoublef]

Lot's of bread making last week. Violet and I also made pie dough and I'll roll out the crusts and blind bake on Monday.

I'm making my sourdough and still not happy with my shaping but it is improving.

I've also started making challah again. I am trying four strand braids and finally had one this week that was not a mess. It's still not to my liking as I like smaller ends and a plumper middle but at least it was not a total mess.

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[aaronatthedoublef]

Mike, the post on baker's math is good. When using a guild recipe it really is the only way to go. Scaling down from 13 kg of flours is easiest if figure out if you start with how much flour you want to use and figure the percent for everything else. The guild recipe I found makes around 18 kg of dough.

The thing I need to figure out now is how to account for a biga/poolish. If I use 250 g of starter at 100% hydration mixed with flour and water at 75% hydration how does that affect the rest of the mix. If I use flour and water at 65% hydration, is the overall mix 70%?

I'll talk with my friend on Wednesday

[aaronatthedoublef]

Thanks Mike. Thanks IC. I'll see my friend tomorrow and talk to him. I also need to see if he wants this or the sweet kind of Portuguese bread.

[aaronatthedoublef]

Thanks BA. Thanks Mike.

This is much simpler than the guild recipe that starts w/13 kg of flour and requires understanding baker's math and scaling everything down. It's actually easier once you get the hang of it but...

I'm working with this fellow again next Wednesday, so I'll walk through this with him then. I think he might be looking for a sweet bread recipe which they have here too.

[aaronatthedoublef]

Thanks BA. Thanks Mike.

This is much simpler than the guild recipe that starts w/13 kg of flour and requires understanding baker's math and scaling everything down. It's actually easier once you get the hang of it but...

I'm working with this fellow again next Wednesday, so I'll walk through this with him then.

[aaronatthedoublef]

Thursday I made ciabatta. I'll make more sourdough this week. I'm going to try ciabatta pizza again this week.

Sam had a track meet about an hour away Saturday so we made cookies for him. It is the one recipe my mom gave me of hers. Mom called these ginger snaps but they're really molasses cookies.

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[aaronatthedoublef]

That's the same picture in the cookbook. Ours are quite a bit thinner which may be the result of overbaking or too big a pan. I think I used a 9x9 but maybe it's bigger. I'll measure it.

We skipped the icing on top which is more white chocolate. Oddly while the recipe calls for chopped white chocolate for the blondies it says to use white chocolate chips for the icing.

Mike, to your wife, I've known some poor, unfortunate souls who were allergic to chocolate. And on the Kids Baking Championship they used have a blondie v brownie competition.

[aaronatthedoublef]

Maybe bread was too pedestrian for them before.

[aaronatthedoublef]

More rainbow blondie pictures. I think there are over baked but there is so much butter and so much white chocolate that I don't think it mattered. There is 223g of butter and 208g of white chocolate. The recipe said bake for 30-40 minutes and I think they were done at 20. I went for another 5. And we just had our oven fixed and adjusted so it's pretty accurate.

The colors are a little subtle for me but Violet is happy.

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[aaronatthedoublef]

Hey Mike. Stella Parks did some comparisons of buttermilk substitutes over on Serious Eats.

Violet and I both have COVID so we baked together. Duff Goldman's rainbow blondie recipe.

[aaronatthedoublef]

Hey Mike. Stella Parks did some comparisons of buttermilk substitutes over on Serious Eats.

Violet and I both have COVID so we baked together. Duff Goldman's rainbow blondie recipe.

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[aaronatthedoublef]

I can vouch for Allen (I know you two have talked on the BBGA). We grew neighbors back in Chicago.

[aaronatthedoublef]

Thanks for all the tips on powdered milk. The King Arthur stuff is all I ever used for baking for regular milk. I have gone through tons of Saco powdered buttermilk but, like the rest of you I prefer the real thing.

BA, Sorry to hear about your cabinets. I let the schnecken sit in pan about 10 minutes and then, just as you suggest I inverted it, dumped them out, and scooped the topping out onto the schnecken. It was a little solid so I might reheat it some before scooping it out. I did follow your guidance to put the filling on the dough before I buttered the dough. In fact, I left that butter out of the completely and there were still two and a half sticks in the recipe.

Violet wants to bake this afternoon. Not sure if I will or not. We are both at the tail end of COVID.

[aaronatthedoublef]

The croissants and chocolate look great.

I made schnecken for Yom Kippur. Mom always made them for Rosh Hashana but for some reason I procrastinated.

I think next time I need to let them cool upside down as a lot of the glaze stayed at the bottom of the muffin tins. Or maybe I need to push the dough deeper into the tins.

I have a recipe for brioche where the baker recommends milk powder if I have it. I have KAB but I'm running low. Is there really a difference between theirs and other brands? And can I use any regular powdered milk or is there special baker's powdered milk I should look for? I should also say I have a lot of powdered buttermilk I'm not using since I switched to the real thing.

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