I just checked my book and none of the cherry cake pages have splatters so I guess I haven’t made them. I did put some sour cherries in the quark strudel a few years ago, though. I often make the cherry cake from Warm Bread and Honey Cake and I also really like the Sour Cherry Crostata from My Kitchen Year.
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I thought the Dunkler Kircschkuchen was wonderful, but I know you’re not a big chocolate person.
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Yes, I’ve made this before, but I don’t think I’ve made it with frozen cherries (which as I’ve repeated ad nauseam, I have too many of.)
I’m wondering if this is a potential bake for the tea. I just need to reassure myself it’s sufficiently fancy, and part of my criteria for that, I guess, was a nice fluffy rise, with pretty cherries cradled inside.
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That looks gorgeous. Your description of the smell when baking was pretty convincing!
Thank you. I should have waited a little longer to cut in. I have no patience.
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Thanks. Chocolate smell throught out the whole house
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I would not call this a fancy cake (def not a nice, fluffy rise). Just a very delicious albeit casual cherry cake.
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I could fancy it tho. This is shaping up as a good reason to bake one anyway!
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Oooh! Awaiting your fancifuls!
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A reasonable coffee cake with coca crumb from Sure thing desserts - delicious. Notes: 55 min, salted butter, springform, pinch of salt to crumb topping and filling.
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Rosemary whole grain loaf….
Whole grain red fife and bread flour, grown and milled at Amber Waves Farm.
I added some very finely chopped fresh rosemary to the dough which created a lovely aroma when baking. It made a great base for cream cheese/ smoked salmon and also toast with raspberry jam.
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What a beauty
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Thanks Stef_bakes!
Another freshly-milled honey wheat, similar to above. This time i cut the honey in half, hoping that’d reduce the dough stiffness, but it didn’t help. And anyway, at 3+ grams added sugar per slice, it was sweeter than we needed. I also jacked total hydration up around 70% vs the originator’s 62%.
I either need to find a new recipe or stop making double batches, as it’s really stressing the stand mixer’s motor when kneading - yesterday I could smell how hot it was getting. There’s only one loaf pictured, which is for my daughter’s family. The other one didn’t last the night + breakfast today because the other 3 kids are visiting.
I added more flax meal to these loaves vs. last time, and also to the loaf I made Thursday for a recuperating friend. I really don’t notice its presence at ~ 12% of total grain. No noticeable “grit” like I’d feared - it did not mill very well so it was coarser than I wanted, but I also soaked it in warm water an hour before autolysing all the flour. I might increase flax to 15% next time, or go nuts and jack it to 25%. But I don’t have that much milled and might switch to grinding in one of the kid’s Ninja to see if I can get it finer.
Unless I forget, or considerably more time passes, I’ll stop posting these repeats and wait until I do something new/different. My son is saying he wants to make bagels before going back to college tomorrow, so maybe they’ll get posted.
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This stuff Hoovers up water; maybe that’s the source of your stiff dough?
Thanks. Yeah when I use flax, for hydration purposes, I count each gram of flax as ~3g of flour (somebody here taught me that - maybe it was you?). But also it was just as stiff the first couple of times, before I started adding flax.
I should have been more careful in my description above - 70% was on a par basis, as if it were all regular flour. I got nerdy and made up a spreadsheet to track overall “regular” hydration including estimated amounts from honey (supposedly about 15% water) because I was reducing the author’s amount of honey. I kept a separate cell for the extra 2 grams/gram of flax water that wasn’t included in the hydration calculation.
I’ve made regular French style free-form, baguette and bread basket loaves (just water flour salt yeast) from this flour and not had it be a noticeably stiffer dough than when using KA bread flour. So I’m still thinking there’s some interaction with the honey, although I’ve reduced it from about 17% of the flour mass to under 8%. But I could be wrong. Going to find some more recipes to try because, Bog knows why, the family does prefer this loaf/sandwich style bread over free-form.
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There’s a bread thread if you prefer that:
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I made two loaves this week with my KA stuff – trying to use it up before I buy some freshly milled flour as suggested upthread. Just for fun I did one of them 100% by hand (also inspired by this thread), which I haven’t tried in several years. A few rounds of stretch and fold over the course of a couple of hours. It was, as it turns out, really easy! And it came out great, maybe slightly better than the machine-kneaded version. Give it a shot. I think I’m going to mess with that a lot more often going forward. BTW I did 80% hydration on that one. I think with less hydration the stretching would have been somewhat more difficult.
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Had some farmers cheese to use up. Made my sweet cheese rolls(32) they freeze well. Filling is farmers cheese, egg yolk, orange zest, and icing sugar. Everyone who has one loves them.
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They look scrumptious – no wonder!
