BakerAunt
Forum Replies Created
-
AuthorPosts
-
Mike--Oh, the chocolate did dominate, especially as I used two sticks per roll. 30 seconds in the microwave re-warmed them enough to make the chocolate melty. My husband, however, ate the rest of his share without re-warming, as he didn't want to wait to get to the chocolate, not even 30 seconds.
That bread looks wonderful, Mike. I like ham and rye, turkey and rye, tuna and rye, cheese and rye....
I had a slight collapse in the center of my Cinnamon Raisin Sourdough Bread today, but I think it was due to not enough flour in proportion to the liquid, especially as I had a small blow-out on one side.
Oh, I hope we get good strawberries here this year.
S. Wirth--Did your son learn about cooking and canning from you, or did he take it up on his own after he left home?
Italian Cook--I've been using parchment paper under the racks when we roast chicken pieces. It protects the pan and makes clean-up a snap. That only works if one is throwing away the juices (fat in the case of the chicken). With a whole chicken, turkey, or ham, I would want the drippings.
Your bread looks beautiful Len. As for buns--I baked your recipe as ten buns Sunday evening. As usual, I substituted ¾ cup buttermilk for that much water. I also cut the yeast down to 1 ½ tsp. from the 2 tsp. in the recipe. It made absolutely no difference in the rising times. (The house is warmer today, as we had our first real summer day with temperatures in the mid-80s.) I experimented by baking them on the third rack up—above the center, which is what Ginsberg’s rye roll recipes usually require. They needed 18 minutes, but the bottoms did not overly brown, so that will be a permanent change for me.
Cinnamon Raisin Bread has been on my mind, and on Sunday, I pulled out a KAF recipe for Cinnamon Raisin Sourdough that I have never baked. I wanted to see if I could reduce the yeast and use more sourdough starter, so I used 1 cup of my thick starter. I replaced 2 of the 3 cups of AP flour with whole wheat and the third cup with bread flour. I mixed the sourdough starter with the 2 cups of whole wheat flour and ½ cup of warm water and let it rest, covered for an hour. I proofed yeast in a bit of the sugar and ¼ cup water, mixed that in, then put it into the Zo. I added the egg and the cup of bread flour with the salt (reduced from 1 ¼ to ¾ tsp.). I used 3 Tbs. olive oil in place of the butter. I added an additional Tbs. of flour early on. The dough looked good. I went ahead and added golden raisins when the Zo beeped, rather than waiting and putting them in the filling. It was a very sloppy dough. I debated adding more flour but decided not to do so.
It rose in 50 minutes, and it was clearly a higher hydration than I usually tackle. I put it onto a mat, dusted with white rye, and did some stretch folds. I patted it out to 6 x 16 inches after I realized that I had selected the wrong Silpat mat (should have been 6x20). I did not use an egg and flour in the filling—just the cinnamon and sugar, which I spritzed with water before rolling. It was not as hard to roll up as I had feared. I dusted the outside with some more white rye after I had sealed it and tried to get it tight. I plopped it into the loaf pan—then realized that I’d not greased the loaf pan. (My husband was yammering at me about issues with the printer.) I was able to dump the loaf back out, grease the pan, then put it back. The second rise took 50 minutes.
After it went into the oven, I tented it after 20 minutes. The total baking time was 40 minutes to 192F. Some filling leaked out along one side, which I smelled early. I was able to put a piece of parchment on the rack under one side of the pan to catch some additional spill, but I’ll have to figure out how to clean it off the oven floor. When I bake this recipe again, I will put the bread pan on a piece of parchment.
The loaf looked good, and to my relief did not stick to the pan. The center sunk a bit while it cooled. I know the hydration was too high. I would add another 3 Tbs. of flour next time. It smells good, so I’m looking forward to a slice at breakfast tomorrow.
FedEx is unable to handle the capacity of shipments. They also tend to go the scenic route (i.e.--a hub), based on some of the tracking on mine. If they deliver the package to the post office, then the next day is when it will get to you.
King Arthur orders are taking several weeks to ship. Bob's Red Mill, which uses UPS is quicker; I've had those packages within a week, although I have to pay $9.99 on shipping. Of course, the trick at KAF and BRM is to be on the website when they actually have the products you want in stock.
I have a $10 Bakers Bucks to use before mid-June at KAF. I'm hoping that I will find enough to use it on. I did email a while back to see if they would extend the expiration. No one replied.
I made another batch of yogurt on Sunday, in between baking projects.
Apparently there are a LOT of parodies of that poem.
Ok, I can't resist, although the chestnut tree is only mentioned in the opening line:
I guessed incorrectly.
For dinner on Saturday, I did a lighter version of my tuna noodle casserole, which we have not had for a long time. I made the sauce using olive oil in place of butter and adding 1 tsp. dried onion instead of fresh (in deference to my husband). I used low-fat evaporated milk and 2% cheese, which I reduced by ¼ cup. I also sautéed mushrooms in olive oil and added them but no peas. We had the casserole with microwaved fresh broccoli
Skeptic--The Pain du Chocolat was baked last week. With 1/3 whole grain, it did not have an overly wheat flavor. The sourdough bread that I baked this week was almost 2/3 whole wheat, so it had a more assertive whole wheat flavor.
CWCdesign--If I'm baking a recipe that uses a lot of sugar, I find that I can use half as much of the gold yeast. When I baked the Pain du Chocolat, it was about 3 cups flour to 1/4 cup sugar, so I used a reduced amount of the gold yeast.
I've also used a combination of Gold and Red in the Grape Nuts Bread. Initially that was to use up some older gold yeast, but that bread tends to be sweeter and seems to benefit from the addition.
Len has used the gold in place of the red without any issues. I don't think that you need to halve the amount it when using it in a regular recipe; I only do that for higher sugar ones where the recipe says it will have a long rise. However, we have been discussing (somewhere among the threads) using less yeast in recipes in general.
It's great to see you posting, again, CWCdesign. You have been missed.
-
AuthorPosts
