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Re: GET YOUR BAKE ON
Posted: Tue Jan 05, 2021 9:40 am
by nightflameauto
_ej_ wrote:nightflameauto wrote:ajaxlepinski wrote:I wonder why they said not to grease a banneton?
Maybe, you need the dough to stick a bit to the banneton in order to properly emboss the ring pattern into the bread?
I think the fear is soaking stuff into the wood. It's unfinished wood, and I don't think you'd want long-term fats soaked into it.
The way it's supposed to work is whatever you want embossed in the ring pattern sits in the grooves, while the wood has enough flour on it to avoid holding the bread in place when you flip it. Hopefully one of my next loaves proves more cooperative on that front.
I use a little sock thing in the banneton which helps hold the flour in place. You lose the defined rings though.
I'd heard with the particular recipe I use that the dough is so wet it tends to soak into the cloth. I'll give it another shot or two, but if just the wood still sticks after that, I'll probably try the cloth.
Re: GET YOUR BAKE ON
Posted: Wed Jan 06, 2021 10:21 am
by nightflameauto
Something a little different today. As I told the coworkers I handed them to: My new year's resolution was to ruin everybody else's.
With cream cheese/butter glaze:
ROLL.jpg
A couple leftovers.
ROLL2.jpg
One of them replied, "Well, you're doing a good job of ruining our resolutions."
MISSION ACCOMPLISHED!
Re: GET YOUR BAKE ON
Posted: Wed Jan 06, 2021 12:05 pm
by _ej_
Also snag some butcher block oil if you want to oil the banneton. It won't go rancid.
Re: GET YOUR BAKE ON
Posted: Wed Jan 06, 2021 12:23 pm
by nightflameauto
_ej_ wrote:Also snag some butcher block oil if you want to oil the banneton. It won't go rancid.
Thanks for the suggestion. I'll keep that in mind.
Got busted by the company health nazi (personal trainer) for handing out goodies. One of the girls ate half her roll before going up to exercise and afterwards the health nazi came down and took the other half. Apparently she bragged it up so much she couldn't resist.
She rated it 10/10. I consider this a personal victory. I AM BECOME DEATH! DESTROYER OF EATING HABITS!
Re: GET YOUR BAKE ON
Posted: Fri Jan 08, 2021 9:24 am
by nightflameauto
Better the second time:
loaf.jpg
It only stuck to the banneton the slightest bit on one side. This is sourdough with rosemary and thyme. Wife kept walking through the kitchen while it baked asking what smelled like sausage.
I would guess the next loaf or the one after should slide right out.
Re: GET YOUR BAKE ON
Posted: Fri Jan 08, 2021 4:49 pm
by Telephant
Damn I was hoping this thread was about Bakelite magazines.

Re: GET YOUR BAKE ON
Posted: Tue Jan 12, 2021 10:04 am
by nightflameauto
Keeping up my new year's resolution to ruin all my coworkers' resolutions, today's hand-out for work:
Sourdough caocao bean scones!
scone.jpg
Raw caocao beans give a nice crunch and a slightly fruity chocolate overtone. The health nazi is not amused. "Why are you doing this to them?"

Note: She still ate half of one. Extra

.
Re: GET YOUR BAKE ON
Posted: Tue Jan 12, 2021 9:41 pm
by ajaxlepinski
Re: GET YOUR BAKE ON
Posted: Fri Jan 15, 2021 9:26 am
by nightflameauto
Am I seriously the only one still baking?
Once again, following through on my New Year's Resolution. Sourdough shortbread chocolate chunk cookies.
cookies.jpg
My coworkers are approaching maximum sugar saturation. Success!
Re: GET YOUR BAKE ON
Posted: Fri Jan 15, 2021 2:17 pm
by ajaxlepinski
Re: GET YOUR BAKE ON
Posted: Wed Jan 20, 2021 9:49 am
by nightflameauto
Been there a few times while experimenting with rye breads. Speaking of:
A path I've long hoped to travel down and finally just threw down the gauntlet this morning. I want to make a high-density rye sourdough bread that can be used to make seasoned chips. Think the rye chips in Gardettos that are so good they had to start selling them separately, just seasoned more to my tastes than those.
Step 1 is to figure out a "quick" rye bread recipe that makes a dense and flavorful loaf. Now, quick is the antithesis of both rye and sourdough, but I've got a recipe where the majority of its rise time is for "the sponge", which is essentially just a really large batch of sourdough starter that you let sit by itself for twenty four hours. So, I have massive piles of starter sitting there already, why waste twenty four hours on that? So, I took the knowledge I've gained over the last few weeks and set out to create my own recipe for fast-rise sourdough rye.
A mix of equal parts boiling water and rye flour, with an addition of approximately a quarter of those amounts of high gluten flour for structure was mixed with an equal part rye starter, a portion of caraway seeds, sesame seeds and dried rosemary, with just a touch of agave syrup. I let that sit for a half hour, then wet my hands and stretched and folded the dough carefully on top of itself six times, turning a quarter turn each time, then rolled it over onto its seams to let it sit for another half hour. Into the cast iron dutch oven it went for twenty-five minutes. Pull the cover and give it another twenty. Then onto the cooling rack.
ryeloaf.jpg
I cut into it before it cooled, which is another huge no-no with sourdough, but fuck it, I've long discovered most rules with baking are loose guidelines meant to be trampled over eagerly once you get your feet wet. It's crunchy on the outside, moist and soft on the inside, and one of the most flavorful breads I've ever tasted.
The coworkers were given samples and the pronouncement is perfection.
Tomorrow it gets thin-sliced into chip-width wafer, dredged in chili-oil/olive oil blend, then seasoned with garlic, salt, some homemade spice powder, then baked to golden crisp perfection. Then I'll make a nice cool dip to balance the heat. Then nom.
Re: GET YOUR BAKE ON
Posted: Wed Jan 20, 2021 3:19 pm
by ZEEGLER
I don't bake much, but I make this Banana Nut Bread once in a while. It's not your typical banana bread. It has chunks of apple, pears, lots of nuts, and vanilla and cinnamon.

Re: GET YOUR BAKE ON
Posted: Wed Jan 20, 2021 9:16 pm
by ajaxlepinski
^^^ Oh, man.... that looks really good!!! ^^^

Re: GET YOUR BAKE ON
Posted: Thu Jan 21, 2021 9:39 am
by nightflameauto
ZEEGLER wrote:I don't bake much, but I make this Banana Nut Bread once in a while. It's not your typical banana bread. It has chunks of apple, pears, lots of nuts, and vanilla and cinnamon.

I'm not a huge banana bread person, but with all the extras I'd probably dig that. Sounds tasty.
My rye chips got a little over-done. They were too moist in the middle so the sides overcooked before the centers got crispy. Next go I'm making the "bread" portion in thin strands so the "chip" portion cooks more evenly. They's too ugly to take pit'chers of.
Still taste good.
Re: GET YOUR BAKE ON
Posted: Thu Jan 21, 2021 2:20 pm
by ajaxlepinski
A girl I worked with brought in "black cake" that was pretty amazing.
It was recipe from her mother in Guyana... a dark chocolate rum cake with spices.
I wish I had asked her for the recipe before she moved on.
Just found this:
https://metemgee.com/2019/11/23/guyanese-black-cake/It absolutely tastes A LOT better than it looks in this pic...

Re: GET YOUR BAKE ON
Posted: Thu Jan 21, 2021 2:40 pm
by nightflameauto
ajaxlepinski wrote:A girl I worked with brought in "black cake" that was pretty amazing.
It was recipe from her mother in Guyana... a dark chocolate rum cake with spices.
I wish I had asked her for the recipe before she moved on.
Just found this:
https://metemgee.com/2019/11/23/guyanese-black-cake/It absolutely tastes A LOT better than it looks in this pic...

I dunno, man. Looks pretty good to me.
I've been making caocao/cocoa the old fashioned way lately. And by old fashioned, I'm not talking like in the UK. I'm talking like the Aztecs and their predecessors. Caocao beans, crushed, roasted, ground, boiled in water, then filtered. It's not the super sweet punch most cocoa tastes like, but there's a deep, rich, dark chocolate flavor with a hint of bitterness that takes the sweet edge off.
I've been thinking REALLY seriously of making a sourdough rye with that instead of boiling water in the final mix. I'd think those flavors would play off each other perfectly, and this cake reminded me of the idea.
Re: GET YOUR BAKE ON
Posted: Sat Jan 23, 2021 9:49 pm
by ajaxlepinski
Making chocolate like the Aztecs???? That is ambitious!

Re: GET YOUR BAKE ON
Posted: Sat Jan 23, 2021 9:51 pm
by ajaxlepinski
Batch #3 of Finnish Coffee Bread... the lightest batch yet.... cudda used another 5 min in the oven... very moist... we'll see how well it dunks in coffee tomorrow morning...

Re: GET YOUR BAKE ON
Posted: Sat Jan 23, 2021 10:05 pm
by clipless bumper
but, I thought carbs were bad these days???!??
I do love me some good bread though......
Re: GET YOUR BAKE ON
Posted: Sun Jan 24, 2021 12:11 am
by ajaxlepinski
Re: GET YOUR BAKE ON
Posted: Sun Jan 24, 2021 7:20 am
by Marc G
Re: GET YOUR BAKE ON
Posted: Sun Jan 24, 2021 4:30 pm
by ajaxlepinski
Doctor Who #10 gives pork rinds his seal of approval!!!!

Re: GET YOUR BAKE ON
Posted: Mon Jan 25, 2021 9:32 am
by nightflameauto
Pork Rinds!
That batch of bread looks righteous.
My weekend:
Saturday was all day bagel-athon.
bagels.jpg
Not exactly perfectly shaped but that's what happens when I cut them after the rise instead of before. Still taste good.
Pizza:
pepza.jpg
Then made a batch of sourdough butter biscuits this morning, but crushed 'em without taking a picture.
Some of them did make it to the coworkers. Apparently when I take a day off the whole area goes into a carb deficit.
