[aaronatthedoublef]

more testing too

[aaronatthedoublef]

more testing

[aaronatthedoublef]

Thanks Mike. I pulled out Artisan Bread in 5 Minutes a Day again after not looking at it in years. It does do a nice job of breaking things down and giving you basic recipes that you can use for multiple, different breads. It also has some good shaping instructions. For whatever reason YouTube does not work well for me. I work better from print and pictures.

[aaronatthedoublef]

Wow BA! You are way more conscientious than I, especially back in the 90s. Until CT I lived where I could walk to the store. Sometimes I would use a backpack or bike paniers occasionally. Usually the bags were the brown paper kind. The stores in Seattle said they switched to plastic to be greener because they were better for people riding bicycles.

[aaronatthedoublef]

There was also a story from the Jewish Telegraphic Agency (JTA) about a tax on plastic utensils in Israel causing problems for the Orthodox Jewish community.

Sealed utensils are the only way to guarantee the forks and knives are kosher unless, like BA describes, you carry your own set with you. I have used corn starch utensils in the past that worked as well as plastic. I am not sure how they would break down. And we've rented apartments where the kitchen was kosher. For someone not raised knowing the rules it is very challenging to understand.

The reusable bags appear not to be as green as they are supposed to be based on what goes into making them. But the cheapest ones I use - here they are from Target - actually get used the most by us. Of course we also reuse all the plastic bags that come into our house.

[aaronatthedoublef]

Welcome back! It's always good to have more voices and different experiences and we stretch and try new things. Sometimes having people ask me why I am doing what I do because it makes me think. I have a nine year old who loves to bake with me and she is constantly pushing me and it is fun to see this through new eyes. She has not come around to bread yet but I have a cookbook to give her the next time she gets a present that I hope will change all that.

So ask us questions but tell us what you're doing too. We'll learn from you no matter how much you think we may know.

For bread, my one piece of advice for people starting out is do as much by hand as you can. If you can mix your dough by hand, do it. If you can stretch and fold and shape by hand, do it. You'll learn how things should feel.

[aaronatthedoublef]

Thanks for the tip on Bob's. I usually just use what is least expensive.

For egg washing, I don't think you have to be that careful to not get it in between the strands. I've watched large bakeries do this with a paint sprayer and I know I care more about complete coverage than keeping it out of the cracks.

The one thing I am careful about is making sure it doesn't pool between the strands.

[aaronatthedoublef]

BA - I use three whole eggs in my challah, usually large, ~145g. But yesterday I used medium because that's what we had. I added a little water to bring it up to 145.

Your dog sounds very funny. Make the biscotti and dip your husband's in chocolate or sprinkle with sparkling sugar.

I thought I had it tough here!

[aaronatthedoublef]

Choc, happy birthday to your husband!

It's funny how panettone has become a thing. There was a NY Times article about that I think Mike pointed to over on the BBGA. I would add the link but the way past the paywall was to search for NY Times panettone article. We used to only be able to buy them at Christmas and now we can find them year-round. We've found some good, mass produced ones. A couple Italian friends, a Piemontese and a Venetian, swore by Trader Joe's so that is what we usually buy. None of my baker friends make it because it is too much of a pain and has some very expensive ingredients. The Christmas morning bread-cake here tends to be stollen and even those can be tricky. I remember Matt shaking his head about a batch that came out beautifully and he had no idea what he had done differently to make them better.

BA - you could probably modify your biscotti to make it for your dog and your husband. If any baked good comes close to a dog biscuit it is an overbaked biscotto. Add some extra flour and salt to toughen it up, bake them an extra 15 minutes, maybe leave the oven door open some to let out some moisture and there you have it.

[aaronatthedoublef]

After the article/video about challah I was inspired. I made enough for 3.5x1 lb. loaves. Four strands. I am happy with two. The third is a little janky and was too long for the pan. I am using boiled cider to replace most of the water. I am still within legal limit for juice in bread because I have enough other liquid. Although I am not sure if eggs count as liquid...

Violet does not like challah. I know, we're all baffled too. But she came and smelled my dough and said, "smells bad which means it's right."

We said the blessing and pulled it apart. Kate likes it with some butter and honey. I did not tell her how much sugar is already in it...

So three loaves this week. I have to up may game next week. I probably also need to start it Thursday night so I can be ready to bake Friday morning instead of Friday afternoon.

A couple other things... I am trying something new with my pizza to try for a crisper crust. I take it out of the ove and put it on a rack to cool before I put it on the cutting board. I want to see if it will release some more moisture that might be in the crust.

Costco has started to carry KAB bread flour in 10 lb. bags! It's $8.47 or something close which is is only $1 more than a five lb. bag at the grocery store. I already had 20 lbs. of BRM but I bought a bag anyway because, well, can't have too much flour, especially if I am going to shoot for 12 loaves of challah. I don't know how long they will carry it but if it is long term, it will be the least expensive way for me to buy bread flour. I do like the five lb. bags because I just realized I just drop the bag in my flour container but the price is too good.

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[aaronatthedoublef]

Challah is supposed to be a pull-apart bread. My mom always wanted to slice the challah but my dad's preference (and the pre-COVID tradition I know) was to pull off a piece, take some, and then pass it around the table. and we followed suit. I've done that at much larger tables with more people. After Sabbath services the kids (mostly the boys :-)) will do that to the challahs our temple puts out. The texture is supposed to be long and feather when it pulls apart.

BA - six strands is REALLY hard. I have gone to my challah book to re-learn four strand. I have not seen many people except some professionals make six strands except for crazy people like us.

Once I get my four strand I will start back on six.

My goal is to make 12 challahs a week to give away. Not there yet...

[aaronatthedoublef]

Happy New Year everyone!

BA - thanks for the pumpkin puree recipe. I wish it were something I could try before Halloween but there is not a pumpkin to be found.

Aside from lunches and breakfast I made fried rice with chicken and broccoli. We didn't have any white rice so I used the brown rice without reading the instructions and it was mushy so the whole thing was kind of a big soggy mess. But Sam is home so instead of lasting for three meals it last for one and a half (Sam eats about five meals a day).

No baking yet. I was waiting to find out about jury duty but since I have filled my commitment I am free to bake.

[aaronatthedoublef]

I made a batch of my regular sandwich bread yesterday. I have gone back to pan loaves from batards. I don't think I let these proof quite long enough before baking as I was in a rush but they still look nice on the outside. I'll see how they look when I cut one.

[aaronatthedoublef]

Thanks Mike. I was taught baking powder doesn't last six months in an open container so, like you, I wonder what the potency would be after six months.

[aaronatthedoublef]

Thanks again, BA. I read through this and it is pretty interesting. Hansel and Gretel popularized gingerbread houses so that is probably a reason not to make them taste good. Keep the kids away lest they end up in a witch's oven!

I have a question about one of the recipes that uses a powder from deer antlers (red stag I believe) as a leavening agent. It says it is supposed to sit for several months but if you use a leavener that is activated by acid how long will the rising strength last? Six months seems a long time.

On his pancake episode Alton Brown says to make all your pancakes immediately before the baking soda dissipates. Mr Brown has obviously never made pancakes for teenage boys or else maybe I am supposed to keep making up small batches of batter. But at any rate wouldn't the leavening power of stag antler or baking soda for that matter be gone after six months?

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