The Baking Thread

[leggo PE]

First time working with fondant.View attachment 26806

Wow! Well done!

Sourdough cinnamon rolls. Made them this morning.
View attachment 26808

Yum! I love making sourdough cinnamon rolls. Who doesn’t like cinnamon rolls, anyway? And isn’t it fun to do them without added yeast?

 

[ChebyshevII PE PMP]

Wow! Well done!

Yum! I love making sourdough cinnamon rolls. Who doesn’t like cinnamon rolls, anyway? And isn’t it fun to do them without added yeast?

It is.

This recipe also used TangZhong, this is the first time I've had to do something with it. I tried one of them, even being pretty well cooked on the outside they were still nice and fluffy on the inside.

 

[leggo PE]

It is.

This recipe also used TangZhong, this is the first time I've had to do something with it. I tried one of them, even being pretty well cooked on the outside they were still nice and fluffy on the inside.

I’ve heard of the TangZhong method before, but haven’t tried it myself. Based on what you describe, it seems to have worked (and been executed) perfectly!

 

[Dean Agnostic]

First time working with fondant.View attachment 26806

Looks tasty. The artform, aesthetics, softness, color schemes, and I just wanna slice and taste it.

 

[Dothracki PE]

First time working with fondant.View attachment 26806

I can't not read the word fondant in my head without Buddy Valastro's accent...

 

[Dean Agnostic]

The modern Cucina . It's not good to envy, but I envy the baking skills of our engineers on this thread.

Photo Source: Leggo PE and snickered3 PE

 

[JayKay PE]

Just some basic sour cream donuts last night to make for the locksmiths who did me a solid swapping out cores on like seven doors. I need to figure out a better glaze. I might reduce the milk to see if I can thicken it up so it sets quicker.

 

[snickerd3]

had 3 over ripe bananas sitting on the counter, so I made banana bread in muffin cups yesterday. I hate banana bread but the kiddos love it.

 

[leggo PE]

I’m gonna bake this weekend and you are the second to hear it! First was Mr. leggo. We need bagels, and I want to make some blueberry muffins. I haven’t made bread in forever, but we also haven’t been eating it that much lately (shocker! I know), but I’m hoping I will get to that next week!

Our poor starters had been a bit neglected, but I got ‘em out of the fridge and gave them a feeding last night, and will do again tonight.

 

[ChebyshevII PE PMP]

Our poor starters had been a bit neglected, but I got ‘em out of the fridge and gave them a feeding last night, and will do again tonight.

My life was changed once I figured out the fridge method for storing my starter. I can go for a few months without having to feed it, which really saves me money and time.

 

[leggo PE]

My life was changed once I figured out the fridge method for storing my starter. I can go for a few months without having to feed it, which really saves me money and time.

Yep, the fridge is the way to go unless you’re baking daily! Which I certainly am not. Weekly, yes!

 

[leggo PE]

This is what I’m talkin’ about!



On a related note, I had a bagel from a place I’d been meaning to try essentially since I started making my own bagels, yesterday. This place made a lighter textured bagel that had good flavor, but it made me realize I like my chewy, crispy, really more flavored bagel myself! +1 for making something yourself that you can customize to your own preferences!

 

[leggo PE]

Sometimes it’s not about uniformity, and instead worth it to focus on the complete originality and uniqueness a scoring pattern can turn out once baked.

 

[snickerd3]

Made King Cake yesterday. Recipe made two, but I think next time I would double the filling. it seems a little sparse, but I have never had king cake so I don't know how full it is suppose to be

 

[Supe]

I didn't bake anything, but I did find a bagel place about 15 minutes away in SC. When the customer in front of me started talking with a thick NY accent, I knew I was in the right spot. Owners are from NY, and have two stores - the one in SC, and one in Manhattan. Best bagels around, by far. Picked up half a dozen and a lox bagel with capers/tomato/red onion for breakfast, and I was in heaven.

 

[leggo PE]

Fresh out of the oven! Pane Bianco, recipe from King Arthur Baking. Way outside my normal bread baking repertoire (i.e. yeasted, filled, not a boule!) but it wasn’t difficult to make at all. It smells so good!

 

[JayKay PE]

Yessssssss. I love making that bread. It looks so impressive but, tbh, it's super easy. I always want to add more cheese to it...

 

[leggo PE]

Yessssssss. I love making that bread. It looks so impressive but, tbh, it's super easy. I always want to add more cheese to it...

Yeah, the bang for buck in terms of looks is off the charts! This version turned out pretty tasty, too.

 

[leggo PE]

So I’m not going to be able to attend it live, but I’m signed up for a 3-day sourdough croissant workshop through one of my favorite resources for learning more about sourdough and getting continuous inspiration for recipes, The Sourdough Schoolhouse. I will get access to the recordings afterwards, and I will need to find time to watch and digest everything! I’ve been interested in attempting croissants for a while now, but just haven’t taken the bait. I fully believe it’s something I’m capable of making successfully. Fingers crossed I’m right about that, ha!

 

[leggo PE]

Also, I just needed somewhere to say this… I need some stuff to come back in stock at KAB so I can finally purchase this baby:

https://shop.kingarthurbaking.com/items/giant-spatula