Gorgeous. And belated happy happy
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A man goes into a fruit shop.
He says: “Two hundredweights of quince, please.”
The dealer is irritated, but actually manages to get two
to bring in a hundredweight of quince. Now the customer says:
“All well and good. But where is egg?
Actually the receipt?”
The joke is without a doubt terribly bad, be
Goldt notes, but he is at least the only exis in the world
animal quince joke and thus the proof that you
you can make anything, really anything, with the help of a quince
This is the Google translation, but I still don’t get it 
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I over baked it, mostly because I mistook bubbling marzipan (see that tunnel of marzipan in the slice photos) for raw dough. That said, I can still evaluate that my execution of this recipe needs a few tweaks:
- Not enough candied fruit.
- Lose the slivered almonds; either eliminate or replace with pistachios.
- I’m torn on the marzipan tunnel.
- Candied pears are a little subtle; I could keep the cranberries and either pick another fruit, or sub candied diced citrus peel for the pears.
I need to taste this over the next few days before I decide if I want to make this for any of my holiday celebrations. Typically these things improve dramatically after 24 hrs.
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Those little Rum-Buttered Almond mounds looked just right to me, and I’d call them a success. Easy to do, my only problem was having to use light rather than dark rum (all I had) so the rum flavor is verrry light. Still, delicious and I’d recommend.
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I made a twist on the porridge bread @Saregama and her aunt shared: added a little molasses, dried cranberries, and chopped walnuts. I also used my stand mixer, slightly increased the yeast, and probably overdid the water bit. Oops. It tastes good (no off flavors) but the shape is all wrong. I think I overproved during the second rise? Used convection this time for a crisper crust.
Tastes very good though - not sweet, just breakfasty. 
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Cook’s Illustrated’s Italian flag cake. I had been wanting to make this cake for a while and realizing that it’s the same frosting as the previous cake, I decided all I’d need is 1/4 the amount of frosting for a half batch of cake since I still had part of it in my fridge. Unlike the previous cake, I love this one! I am a big fan of rainbow cookies and have made them several times, and this cake is very similar to the classic cookies, but easier and without the expensive almond paste. It has a somewhat unusual method for making the layers, but the resulting cake is delicious. It’s moist, dense, and rich and very similar texturally to the almond paste cake one makes for rainbow cookies, but much simpler imo. The almond flavor is perfect.
I did reduce 30 grams of sugar, and I’m glad, because the layers taste perfectly sweetened with this amount.
Another reason I wanted to make the cake is that I had just enough raspberry purée from making my raspberry ice cream, so I used that and added 30% sugar and 1% pectin NH for a tart raspberry filling that I used in place of the jam called for.
I have leftover frosting once more, but I wouldn’t have had enough if I had tried using what I had from my previous bake. So this bit of frosting is either going to be incorporated into Dobos torte, or another pastry I’ve wanted to try making since forever— Gerbeaud slices.
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That’s a beauty!!
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So cute!!
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Oven is still out of commission, postal strike still on couriers not accepting new packages. My neigbours truck is gone early in the morning and back late at night so i dont want to distribute him.
Half recipe of cookies baked in my counter top oven. Followed the advice of having baking sheets cold and slightly greasing the bottom of the press. Worked like a charm. They really taste like butter cookies.
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I forgot, I also included half an apple, finely chopped. It almost melted into the bread.
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Homemade sourdough.
804 g - 92% King Arthur bread flour
73 g - 8% store-brand whole wheat
700 g - 80% water
18 g - 2% salt
50 g - 5% melted butter
150 g - 17% liquid levain/starter (50% whole wheat, 50% bread flour, 100% water)
Makes the BEST sandwiches.
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Nice loaves and very nice Lame work!
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Thank you!
The two secrets:
change blades sooner than you think you should
Show no fear.
I don’t even have an actual lame. I’m using a bare double edge razor I hold very carefully with my fingertips.
I really should fix that. I’m eventually gonna end up with stitches.
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Yes, I did the same for a while, but slashing 32 Loaves a Day made me buy one quick. Lemon Juice and /or Salt often pointed out why!
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Did you go for the striaight- or curved-blade style?
I like the curved Blade but the one I bought can do either.
Felt a bit clumsy at first. I didn’t love the Thumb Screw that it employs but I got used to it.
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A unbaked loaf of bread cuts so much easier if it is cold. A baker i know who makes beautiful cdesigns leaves her bread after rising in fridge overnight
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With my oven out of commission i remembered that i have a pizzelle baker in my pantry. I bought it about 15 years ago and honestly dont know why i havent used it more often These are anise pizzelles and they are delicious and going on my list to make at Christmas or sooner. Recipe is from booklet that came with the baker.
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My first attempt at converting a bread machine recipe to a loaf pan. I chose a deli rye which we like quite a bit, wanting to bake it in a USA Cocktail Loaf pan.
Lesson #1: Slash before baking. I didn’t, and got a nice blow-out.
Lesson #2: Reduce the size of the loaf? The sides caved in a bit, and I’m guessing the dough volume was too big for the pan. Any guesses?
(It will get eaten!)
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