New brioche recipe for me. I didn’t incorporate the butter as well as I should so the side burst but its delish. Better luck next time.
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Gorgeous!!
French apple cake. Nice simple cake with a faint rum flavor. Needed more time, it was a bit flabby at 40 min. Next day I baked it again for 20 min. So much better, crispier and apples softer.
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Deliiiiishious!
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Stunner breads.
Thanks @Rooster - they were very moist! Sadly, none made it into the freezer, H really liked them, and I had more than I should have. But, life is short, and sometimes you just need brownies!
ETA: Brioche looks fab, imperfections and all. I could sink my teeth into that with some butter - not that it needs it probably!
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Thank you @minimellee, and welcome! I do love your cats! Hope to see you posting more.
Nice!! I think i’ve seen this mold, did you make it? What were the flavours in this log? Is it a cake or ice cream?
Those look scrumptious! I like the mini brownie idea. I’ll have to try that the next time I’m bringing brownies. What was your baking time with them?
Only about 10 minutes, @heidicooksandbakes. Think I baked mine an additional 5, but won’t do it again. They were tasty though.
Total failure yesterday - I tried to bake a pumpkin pie that has a “pecan praline” topping. The topping is butter, pecans, brown sugar. My mom makes this every year. Something went wrong- the topping just melted butter into the pie, leaving the filling a disgusting mess. Whole pie into the trash (after a sample bit to confirm it was gross). UGH!! I have another pie crust in the freezer and more pumpkin, so I’ll possibly try a new recipe without any topping stuff.
My second sourdough, I didn’t expect much as I saw after the overnight proofing, the dough collapsed a bit compared to the night before. I tossed it in the Dutch oven anyway. Didn’t turn out good looking, a bit flat. Taste wise it was better the first one, and the texture too.
I learn my lesson, overnight proofing need to be done in a fridge. Btw, the parchment paper didn’t work very well for this dough that was a bit more humid than a normal one.
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Ah, good to know. I’m thinking about doing dulce du leche brownies in the mini pan, since they were so hard to cut up. You need them small, they are so rich.
Oh, that’s a disappointment! Regroup and retry. That frozen pie dough is calling!
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If it tastes good, that’s all that counts.
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Usually, what size of bread do you make? So far I make 500g flour ones. I see most people or recipes are calling for 1kg flour.
So far, I always transfer the dough into a heated cast iron pot. Is it possible to proof the dough in a non preheated dutch oven, and off it goes into a hot oven?
TIA.
@heidicooksandbakes, also meant to say I’d probably use paper liners next time, that have been sprayed with Pam. Agree, dulce du leche or no, very rich indeed. Let us know how they turn out when you make them.
For my regular, weekly breads I use 2 kg of flour. With water, salt, and olive oil, that works out to 850 g per loaf. My other breads range from 1 kg to 1.5 kg.
As far as a non-preheated Dutch oven is concerned, I have seen discussion of that, and it should work. But I have never tried it. I imagine that the bread would not rise as well when the cold Dutch oven is put into the hot oven. When the room temperature dough goes into the hot Dutch oven, it gets a heat shock, which leads to immediate rising. And the closed Dutch oven holds the moisture, so the crust doesn’t set immediately, which allows a greater rise.
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So sorry about your failure. Disappointing, frustrating and usually expensive😤. My last disaster (switched oven to broil not bake for the underdone brownies) so annoyed me that I shaved off the blackened top and took the salvaged part for a friends porch visit. I’d also baked another batch that were perfect. I knew they were real choc lovers and might like the mess. They liked the mess better than the perfect brownies🤣
I am very quick to reject what “I” consider failures but others with less rigid expectations will happily enjoy.
Our baking failures should always be a learning experience!
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