This loaf cake was a big bore. The cider flavor was barely there. It will be used in some other way.
Then I moved on to oat milk dark chocolate pudding. Planning a citrus fruit topper later.
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Thatās a letdown. Maybe you could try drizzling Maple Syrup over the slices?
My wife suggested whipped cream and cooked down apples.
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If you like them, a bread pudding with fruit would be nice, as would a trifle.
Itās disappointing to get a dud recipe or result, through no fault of your own.
Like you, Iād always turn my flops into successes, and luckily I had plenty of eaters in my life when I baked more, including people at work @Rooster.
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I whipped some maple cream up @RedJim and layered it with slices @Lambchop and sent the loaves off to my neighbors. Their kids are always up for a quick snack. The hilltop cul de sac we share is a popular hang for skateboardersā¦with appetites.
The pudding is all oursš.
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We try 
. I donāt like to waste food but I also donāt enjoy eating anything just to clear the decks. Thxs for the support.
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That sounds great!
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Baked bread by request today, to use some new toys (that I did not order 
)
Banneton, couche, bread pot - all adorable 
- and unnecessary
No-knead overnight, Lahey / SE recipe with some tweaks (tangzhong, adjusted water content / hydration, timing).
Best bread yet, says a discerning little. Fantastic texture, but Iāll use the fridge slow rise for flavor again next time (this was quick - maybe 10h overnight and then 2.5h second rise with 0.5t yeast).
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Looks beautiful. Nice vessel.
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I love the size of that crumb! Fabulous!
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Bummer. It would probably make good french toast.
No, too moist. It was soft.
Broke out the toys again for another no-knead boule.
Half whole wheat this time, tangzhong again, and an excellent result.
I was a bit worried about the ww, but I used indian chapati flour instead of regular ww, and the finer, softer flour worked perfectly. I might test a greater proportionā¦
This dough aged in the fridge for 3 days.
And I had an unfortunate experience with the banneton (dough stuck, of course) - so Iām very lucky the boule still turned out the way it did!
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It looks lucious!
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Thanks! It was a testament to how forgiving bread baking isā¦
I almost cried when the fully risen dough tore because of sticking to the bannetonā¦ I scraped out the stuck part and stuffed it into the bottom, inverted the dough again so the torn part was on the bottom too, said a small prayer and put it in the oven.
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Thank you! I recall you had a LOT of flourā¦ hope youāre still enjoying using it!
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Ok, I may have gone nuts, but Iām going to try making bagels tonight. (Emboldened / crazed by the recent bread successesā¦)
Anyone been down this path and have advice for me?
The SE recipe uses tangzhong (by another name), but Iām not kneading or breaking someone elseās FP over this.
Thinking of adapting it to the no-knead bread method (given that they have an excellent NKB recipe, Iām mildly annoyed they havenāt yet done a bagel version).
So maybe the same recipe, shape and cold rise overnight, boil and bake in the amā¦
Suggestions? Advice?
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Never made bagels but wishing you the best of luck. It sounds fun!
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