David Lebovitz bakes cookies one sheet at a time; I’ve started doing same.
It’s too hectic otherwise.
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I always bake one sheet at a time! Takes forever but makes a difference
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Temp and time? 
Beautiful!
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Very nice!!
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I made a sourdough boule with 36% rye flour. Haven’t cut into it yet but it looks good, at least! I suspect it’s denser than all wheat flour sourdough.
I also baked a breakfast casserole and stromboli today.
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Finally made the tiger cake - couldn’t even wait for it to cool down completely to try it, and boy did we like it. Quick report here.
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I made the oat variation (posted in comments) of the SK coconut brown butter cookies, tripling the vanilla and doubling the salt. Outstanding!
I don’t know that I have a preference between the two cookies
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Always 1 sheet at a time using convection setting
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Getting ready to sent my grandson a package to boost his energy studying for exams. Hard to believe the year is almost over. I ve already baked snickerdoodles, these classic cc cookies from Baking with Dorie and there will be something with white chocolate.
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They look so good!
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I could definitely get down with those.
I made my first-ever burger buns, which blew away my expectations. This recipe is really solid: https://youtu.be/kgOPS52e59E?si=CsCTURArS6sQFHjy
I did not have dough conditioner, and I substituted about 325 g whole wheat flour + 300 g KA bread flour for the AP and added more water by feel (probably 3/4 c?). I also subbed margarine for the butter, egg white for the whole egg wash, and topped with toasted sesame seeds. I didn’t brush with butter. These really surprised me because they were so good – soft and airy, yet sturdy, with good flavor. Fortunately I froze eight unproved dough balls for future sandwiches.
This guy knows his bread. Must explore his recipes.
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Thank you. They are nice and crisp on the outside and chewy in the middle.
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The buns look great; I don’t think you need conditioner for the baking stage! But if you do want some dough conditioning effects without chemicals you can get there by leveraging yudane/tangzhong. Basically you pregelatinize a portion of the flour using water. Doesn’t change the input ingredients to your recipe at all, just an additional step. Lots and lots of info if you google, but here’s a good general guide in case you’re interested.
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Thank you! Good to know. I used that once with dinner rolls that were very good. It’s a bit laborious though.
If you do it in the microwave it’s super easy. Just one bowl and a couple of minutes of watching and stirring. (I don’t agree with the directions in that guide above - I stir mine every 20 seconds to keep it from overcooking around the edge.)
Was it John’s variation, near the top? want to try this now as well!
Thanks, that’s helpful! I just read through the website and am curious enough to try it with my sourdough and future bakes. I’m glad you shared!
