I find it gives a more even rises and improves the texture of the bread.
I hardly ever make bread without that technique.
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My kiddo had a playdate yesterday and (to entertain them) we baked pumpkin chocolate chip bars from Yossy Arefi’s Snacking Bakes. They are a brownie texture and she says to expect them to collapse. They did. They’re very tasty but I would omit the chips next time or sub nuts.
She calls for an 8x8" pan but we used mini loaves to more easily divide the spoils. One will go to their homeroom teacher.
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How much do you add?
They are really quick and easy, and delish!!!
Of which loaf? TURKUAZ KITCHEN, I added 1/4 c wheat bran flakes.
For the rye bread?
I didn’t measure but about 3/4 c to 1 1/2 c white…but then I started fiddling with the hydration.
Wow that looks great. Did you like it ?
Thanks. I do hand slappy folds (as I think Brian Lagerstrom calls it) for baguettes and Italian-style breads, but this stuff is really sticky.
Also (I think because of the massive amount of honey as yeast food) it rises very quickly on the first rise, roughly 30 minutes, then goes right into the loaf pan for final rise (about 40 minutes). I let one go more like 50 minutes on first rise and it was in danger of collapsing during the second rise just before I got it in the oven (and had a noticeable air pocket just about 1 half inch under the top of the crust).
The one I’ve got autolysing now, I’ve cut it’s honey down to what should be only 1 g added sugar per slice, so maybe it’ll act a lot different. I’ll see if it’ll make it through 2 initial rise periods (with stretch/fold, not SM) and then a final rise.
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Nice!
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I tend to have the opposite problem whether 9 inch or the 16 inch, where the center is much higher than the ends. I shoot for a uniform diameter on my “log roll” and maybe should roll a hand on the middle to thin it a bit instead.
It’s more pronounced on the 16 inch pan but present in both cases.
Edit - turns out I was only partially right. I thought to go back and look at that monster tiger-striped loaf and it was slack in the middle and higher toward the ends. I do think that was the first time I’d used that pan.
More recently, this is what I’ve been getting (repost) on the long pan, and similar (but less visibly pronounced) on the 9 inch.
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Wow 
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I mean, that looks good to me.
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Yes, I’ve made this a few times. I prefer it to the classic cherry pie because I like this crust better.
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Does anyone have a recipe similar to this type of French almond cake that they have tried and can recommend? I’m trying to recreate a cake I tried at a potluck, where I don’t have a way of finding out the baker or recipe.
I did not taste rum but maybe they omitted it.
I think this should do it. Have made it many times; amazing flavor and texture.
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That looks very promising, thanks so much!!
Is it almost frangipan-like?
I guess it’s similar, from a flavor perspective. Probably a little bit lighter. Definitely lighter texturally, as is appropriate for a cake - although it’s still pretty heavy; kind of a slightly denser pound cake. Really goes well with a strong cup of coffee.
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Was there any citrus?
Here are a few good almond cakes:
Alice Medrich / Almond cake
Julia Turshen / Spanish almond cake
Julia Turshen / Afternoon cake
Gateau (BCOTM) / French Almond Yogurt Cake
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Made good use of a voice only work call today and made some sourdough banana muffins, much to the delight of the whole family, especially the kids when they came home from school. Usually we splash out at a fancy bakery on the way home on Mondays, but this they said was better 
Recipe here:
These muffins were excellent, will definitely make again.
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It’s definitely lighter and drier (though plenty moist, as cakes go!) than frangipane would suggest, and has really nice flavor and texture. I second the recommendation!
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