Beautiful! The photos make one want to just dig in. 
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Yep!
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Buckwheat bread (still experimenting with gluten- free breads) from this blog. I skipped the flaxseed and topping seeds, but it looked good and tasted good too - definitely worthy of being used for a grilled cheese sandwich later today. I used regular olive oil (recipe called for “light”) and I think I’d use something else next time as it tastes a bit olive oil-y.
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I tried out these polvorones today. Tasting the dough I felt they had too much matcha, but baked I’m not sure. I kind of like it, but I like bitter matcha flavor.
These have a lot less, though, and I think I might like them better. I don’t know if I would bother with the yolk, though.
I also like the use of granulated sugar, which I usually use rather than powdered sugar because I find the cornstarch in it chalky. Organic powdered sugar made with tapioca is better for this reason.
I added a little salt to the dough.
I weighed the flour after baking it out of curiosity and 10 grams were lost.
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team meeting tomorrow, and wanted to make something “springy”. I don’t know why I think of coconut as being springy, but I do! Yossy Arefi’s Snacking Cakes to the rescue again: I made Coconut Lime cake, very easy https://medium.com/the-cookbook-for-all/coconut-lime-cake-663861d673bc Cut myself a sliver before I sliced to take into work, and it’s very good.
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A two-fer today, finishing with a Chocolate Babka from Standard Baking Co. Pastries.
I have never made (nor eaten) babka prior, but this version appealed to me as it is not overly complicated.
Modifications included omitting the few drops of lemon oil and adding 50 g. sourdough discard. I added 1/3 c. chopped walnuts to the filling, and in lieu of a streusel topping, used more walnuts and some raw sugar. I measured 135 g. per cup for the flour (calls for scoop-and-level) and had to add 2 T. liquid before the dough felt “right”. Other than that, followed the recipe.
Very fun to make, and the results so delicious.
Since I needed chocolate cookie crumbs for the filling, I also made Pierre Herme’s chocolate sables (aka Dorie Greenspan’s World Peace Cookies – original version). There is a slightly modified version of this recipe in SBC Pastries, as well, where it is recommended as a source for the cookie crumbs in the babka.
These cookies live up to their reputation. I baked only five: one test, two for the babka, and two for us to munch on. The rest of the dough is in the freezer, although we probably could have eaten half the batch in one sitting (if we didn’t know the babka was coming later).
Two winning recipes for me today.
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Babka looks great! I always appreciate seeing a classic “cake” type rather than the laminated version that dominates social media these days.
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This is an april thread, so it seem appropriate to mention that I only just now noticed the blog title change, which must have taken place Saturday (natch).
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Thank you!
THAT BABKA!!! Wowza.
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Pumpkin seed rye from The Rye Baker. Mild sourness, chock full of pumpkin seeds and flax with a very slight undertone of char from black malt. Excellent bread. Still loving this book.
Croissants from Lune: Croissants All Day, All Night
The dough contains clarified butter, and the layering is done with room temperature dough and softened butter. For the actual turns and rolling out, the dough is fridge cold. This is a 3 day affair where you make a poolish and dough on day 1, do the turns on day 2 and bake on day 3. The croissants are good, with a shattering crust and a nice interior. With practice, I’m hoping to get an even honeycomb crumb one of these days. 
There are a number of interesting variations from sweet to savoury that I’ll try, as I have 3 small batches of dough in the freezer.
Last, but not least, is the white sourdough made from discard, on the right.
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Beautiful. So much work involved
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Does anyone here own “Zoe Bakes Cakes?” I am trying to figure out what size mold she is using in this recipe.
Sandwich rolls for lunch today. These were meant to have an overnight rise but I wanted to try them for lunch today. Two cups of bread flour, one cup of white rye flour, salt, water, yeast and nigella seeds. The FP came in handy for a fast mix, a couple of 10 minute stretch and folds and a thin layer of sourdough starter was spread over and incorporated. Very pleased with the outcome as I was expecting a dense roll with the high amount of rye to white but it was just the right structure. Corned beef ( I had bought two ) , sauerkraut and melted cheese along with a swipe of horseradish made for mighty fine sandwiches.
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Beautiful crumb and the sandwiches sound very enticing!
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I am lost in both deep admiration and DEEP envy at the croissants. I have never tried them from scratch. I keep meaning to, but… SO intimidating!
Thank you, Shellybean, given the changes I made, ‘twas very lucky they turned out well.
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Oh, my gosh. The perfect picnic food. Would you share the recipe, please?
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I felt the same way for a very long time about, well, most things, actually. The older I get, the more I’m starting to say “What the hell” and jump in anyway. You should give them a shot. I bet you’d do well. Funny how we’re the key holder for our own cell.
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