Beauteous!
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Gorgeous open crumb. Good job!
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It is cold and snowy here, so I have been burning through the new (and excellent so far) Dorie Greenspan Anytime Cakes cookbook. The apple custard cake sounds boring but is super easy and consistently delicious. I tried to find the recipe for you on line but failed. The marble bundt is pretty good, too. Note: There are several Dorie apple cake variations out there. The one I am talking about requires about 2lbs of apples and is made in a standard loaf pan.
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Congratulations!
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Bit more on the rustic side. These are thick flatbreads that I like to bake in the winter months, optimized for dipping in soups, stews, etc. 80% hydration sourdough, 55% whole wheat, 15% rye, 4% olive oil. 24 hour retard, then portioned and balled (600g per ball) and left on the counter to proof for 6 hours, along with plenty of rice flour – the dough is very sticky. Every once in a while as they proof I come by and gently shape them flatter, trying my best to not pop too many bubbles. When finished I try to get them to about 14 inches in diameter.
One ready they cook for 90 seconds/side on my baking steel, at 550F. One of these will accompany some lentil stew tonight, the others will go into the freezer and be eaten over the next few weeks.
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Delicious-looking, interesting, and inspiring!
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I just blind baked a quiche tart shell, didn’t have much scraps. But this time, instead of discarding, I rolled it flat, spread on soft butter, cinnamon/sugar. Then I rolled it up like a cigar and it baked alongside the quiche shell.
Tasty. Feels good not to be wasteful.
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Does this look accurate?
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Gorgeous. And I laughed out loud.
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My DH and son made cinnamon swirl bread from ATK’s The Complete Cookbook for Young Scientists
Turned out really well. They had to knead it twice as long as called for to get to window pane.
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lovely swirl! is it good fresh, or better toasted?
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It was good fresh. Haven’t toasted it yet.
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I made an enriched no knead bread dough last night, that rose overnight. 2/3 of the dough was in the fridge, and I left 1/3 out.
The dough that I left out, I baked at 7:30 am for 20 minutes to an internal temp of 205.
The other one, I added a little more flour to the very sticky dough when I took it out of the fridge at 7 am, and I kneaded it lightly. I folded it over a few times and shaped it a bit. I brushed the dough with butter.
I let the dough come to room temp and let it rise, loosely covered, a total of 4 hours. It baked at 375 F for 30 minutes.
Loosely based on Kenji’s better no knead bread, and a few overnight challah recipes.
Food 52 Overnight Challah
I used the 2 cups bread flour to 1 cup liquid from Kenji’s recipe. Replaced some water with milk. Increased yeast to a half tsp from 1/4 tsp. Cut salt to 1/2 tsp. Added one beaten egg. Added 1 tbsp sugar and 1 tbsp butter.
I’m baking for a soft food diet so my goal was a soft bread with a very tender crust. This worked out for that!
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Someone on this board pointed me to a website (I forget which one) that had tips for milk bread, which, in retrospect, turned out to be pretty applicable to ANY highly enriched loaf, and the one I took really to heart was KNEAD THE HELL OUT OF IT. It shouldn’t just pass the windowpane test. It should graduate from windowpane college at the top of its class, Magna Cum Laude, with a Doctorate and a postgrad position all lined up.
This improved my milk bread, potato rolls, and brioche buns immediately and noticeably.
Ignore KitchenAid’s “no higher than speed 2, no longer than 2 minutes at a time” or whatever their ridiculous cover-their-asses text is in the new manuals. I knead my milk bread for 12-15 minutes at up to speed 4. My KA Artisan shows no signs of weakening after 8 years of pretty heavy use.
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Fully agreed! I have a Kenwood, not a KA, but same deal with regard to cranking it up and for quite some time: I regularly mix up to 2kg of dough at 75% of the machine’s top speed, often for 10-12 minutes. I bought the machine in November 2018 and it’s shown zero signs of issues so far. And the other reason people claim you shouldn’t mix much or at higher speed is the myth of “breaking the gluten.” Yeah…no.
Aside: Most of the time I don’t use the windowpane test; instead I let it go until I can see the dough ball cleanly and clearly pulling away from the bowl on each rotation. That only works with wetter/stickier doughs, though.
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My next loaf of sourdough, this time with 21% whole wheat. Really nice soft texture. Too bad I mauled it removing the baker lid for the “lid off” portion of the bake. 
I’m going to start tweaking conditions to make it more sour.
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(post deleted by author)
The link doesn’t work for me.
weird, i can see it fine.
Works for me.
