The Baking Thread

[leggo PE]

Full disclosure, the only thing I baked over the weekend were some buttermilk biscuits, and I have no regrets. I might be making biscuits more, as they literally take 30 min to make from start of mix to finishing baking. I am v down with that for a weeknight!

On a separate note, I’m gonna need to find time to watch the nearly 4 hours of instruction from the first day of the croissant workshop that happened earlier today!

 

[leggo PE]

Sourdough whole wheat bagel dough is in the works! Man, I can’t tell you enough how I love to mix and knead dough by hand.

Which is good news for me, because I also have plans to make sourdough boules and maybe some sourdough pretzels this weekend. On only a related baking note, I may also attempt to make homemade Oreos…

 

[leggo PE]

Bagels, pre-boiling/topping/baking:

 

[leggo PE]

Bagels for the next several weeks!

 

[leggo PE]

Homemade sourdough soft pretzels and just for fun, I turned half the dough into pretzel buns!



And here’s some scoring inspiration:

 

[leggo PE]

You haven’t lived until you’ve had a homemade Oreo:



Or, ya know, made 40 of ‘em! The cookies themselves were quite tasty, but they truly sing and bring joy to the heart with the simple vanilla cream sandwiched between them.

 

[snickerd3]

forgot to take pics but made 2 loaves of frenchbread yesterday.

 

[leggo PE]

forgot to take pics but made 2 loaves of frenchbread yesterday.

Nice!

 

[leggo PE]

Hm, what to bake this weekend… Maybe a simple yogurt cake served with some sort of curd. I saw blood oranges in the store last weekend, which gosh I love, so maybe I’ll tie those in somehow.

Does anyone have any plans?

 

[snickerd3]

Hm, what to bake this weekend… Maybe a simple yogurt cake served with some sort of curd. I saw blood oranges in the store last weekend, which gosh I love, so maybe I’ll tie those in somehow.

Does anyone have any plans?

curling up in a pile of blankets waiting for spring to arrive.

 

[leggo PE]

I made a standard (very dependable) lemon yogurt cake with blueberries on top:


Freaking delicious and so tender a cake crumb, very moist thanks to the yogurt!

Also, it wasn’t baking-related, for I was making spring onion fritters, but chickpea flour! Oh wow, amazing flavor. They made the fritters taste amazing and now I’m wondering how the bit of it I have left (probably about 3/4c) would work in a bread or a roll recipe (I rarely make rolls/buns, but why not start now?)….

 

[BlueBlueprintPE PMP]

I made a standard (very dependable) lemon yogurt cake with blueberries on top:

View attachment 27460
Freaking delicious and so tender a cake crumb, very moist thanks to the yogurt!

Also, it wasn’t baking-related, for I was making spring onion fritters, but chickpea flour! Oh wow, amazing flavor. They made the fritters taste amazing and now I’m wondering how the bit of it I have left (probably about 3/4c) would work in a bread or a roll recipe (I rarely make rolls/buns, but why not start now?)….

At first glance, I thought it was chocolate chip banana bread, which I made this weekend .... since my husband always asks me to buy bananas ... and only eats half of them. Then I end up making banana bread, which I'm pretty sure is his plan all along!

 

[ChebyshevII PE PMP]

My parents are letting us stay with them for easter this year on the condition that I make sourdough bread.

That is, of course, exaggerated. But they do want the sourdough real bad. It's apparently that good.

 

[leggo PE]

My parents are letting us stay with them for easter this year on the condition that I make sourdough bread.

That is, of course, exaggerated. But they do want the sourdough real bad. It's apparently that good.

It IS that good! The sourdough, I mean! I don’t even have to taste it and I know it is!

And yay for them giving you advance warning! I tend to not get the warning and show up without any sourdough baked goods, and then get the request on the spot. My answer is always, sorry!! You needed to tell me that three days ago!

 

[BlueBlueprintPE PMP]

My parents are letting us stay with them for easter this year on the condition that I make sourdough bread.

That is, of course, exaggerated. But they do want the sourdough real bad. It's apparently that good.

My mom is always "assigned" to bring cardamom bread.... to pretty much every gathering.... I really need to get her recipe and make it. it's my favorite breakfast/dessert type bread.

 

[leggo PE]

@squaretaper LIT AF PE more focaccia discussion here!

This is the recipe I use for sourdough focaccia:

https://www.theperfectloaf.com/a-simple-focaccia
My favorite topping combination is cherry tomatoes, kalamata olives (I may try castrelvano olives this time around), rosemary, and flaky sea salt.

Sooo good!

Also, I should mention, The Perfect Loaf blogger Maurizio Leo is coming out with a cookbook!! Or should I call it, a bakebook? Haha! Anyway, I’m super excited about it. His recipes have never failed me!

 

[ChebyshevII PE PMP]

I pulled out bubbles 2.0 from the fridge this morning. He was pretty hungry. Hopefully he doesn't escape from his jar (again).

 

[squaretaper LIT AF PE]

@squaretaper LIT AF PE more focaccia discussion here!

Yasss! Growing up in SF we would always walk to Liguria Bakery near Washington Square on Sundays after church. SO GOOD. If I had to pick, I would probably pick focaccia over pizza as my desert island selection. I know, I know, fight me.

On topic: I'm really not a baker so I just made a huge batch of 8 portions (instead of the recipe's two). Folded and stretched twice last night, but now it's daytime and I have to work so the dough is in the fridge chillin otherwise it's gettin' YUUUUGE. Will portion it out and bake tonight and freeze the remainder. My herb garden is blowing up so I have fresh rosemary (2 varieties, but I forget the names), lemon thyme, parsley (not a fav, but will use a bit just for looks), 2 kinds of basil (Globe and Sweet), a bit of lavender, and got some heirloom tomatoes from my CSA box. I will not shut up about focaccia to LS and she's about to dedd me. Plan is to make a bunch for regular eating but I want to make sammiches for a work moving party (we're all moving cubicles).

 

[leggo PE]

Yasss! Growing up in SF we would always walk to Liguria Bakery near Washington Square on Sundays after church. SO GOOD. If I had to pick, I would probably pick focaccia over pizza as my desert island selection. I know, I know, fight me.

On topic: I'm really not a baker so I just made a huge batch of 8 portions (instead of the recipe's two). Folded and stretched twice last night, but now it's daytime and I have to work so the dough is in the fridge chillin otherwise it's gettin' YUUUUGE. Will portion it out and bake tonight and freeze the remainder. My herb garden is blowing up so I have fresh rosemary (2 varieties, but I forget the names), lemon thyme, parsley (not a fav, but will use a bit just for looks), 2 kinds of basil (Globe and Sweet), a bit of lavender, and got some heirloom tomatoes from my CSA box. I will not shut up about focaccia to LS and she's about to dedd me. Plan is to make a bunch for regular eating but I want to make sammiches for a work moving party (we're all moving cubicles).

This sounds like a bomb combination. Any and all of the above! And can I just reiterate my jealousy of you living somewhere that gets consistent heat and sun, and thus you can grow lots of things? We don’t get enough of either to really grow that much, though we are doing round 3 of tomatoes this year, in containers on our little balcony. More discussion in the gardening thread!

 

[squaretaper LIT AF PE]

Pretty happy with the crust, buuuut was impatient with the rise. Only 30 minutes vs the recommended 2 hours. But I was hungry! Will wait longer next time.

The bottom crust was my fav part, had the scrape-y cronchy texture I like. Will try again tonight. Be gentle, I AM NOT A BAKER.