Bread, cake, muffins and such.

[UncleB]

Its ubiquitous here, at red sauce Italian restaurants, or as sub rolls, which is what I have in mind... this is a sub from one of my favorite places, I want to make it at home.

View attachment 160505

I can buy big sliced loaves at the store but I wanna make little sub shop size ones.

Anyways, thats a project for another time. I woke up my starter today. Its been sleeping in the fridge. Used the discard for brownies, going to make another attempt at bread tomorrow, with a simpler recipe lol

Heres the brownies. Still took forever to bake even in the bigger tray. View attachment 160520

Those brownies are going to be pure satisfaction.
And what an act of kindness (to yourself) to have used that parchment paper! ?

Speaking of regional breads, I remember quite a while ago that Norm's Onion Rolls really became the rage.

I'd never had an onion roll and had to try.
Mixing such a low hydration dough by hand was a little bit of work, but everyone loved them.

May need to revisit w/ the sourdough version.


Looking forward to your next bread venture @Gentlemancorpse !!

 

[Gentlemancorpse]

And what an act of kindness (to yourself) to have used that parchment paper! ?

I generate a lot of dishes as is... any chance I have to avoid more!! Lol

Speaking of regional breads, I remember quite a while ago that Norm's Onion Rolls really became the rage.

Oh those look really good! I was unaware of Norms but we have onion rolls here too. If you get a super beef (another regional thing) its usually on a grilled onion roll! Thats another thing I wanna make now.

 

[Mim Towls]

Now we’re getting somewhere

 

[UncleB]

Now we’re getting somewhere
View attachment 160576
View attachment 160575

You can see those layers already.

Pretty damned tall, too!

Now, what deserves to be served on them?

First thought over here is Boysenberry jam and butter, but I'm profiling you as a sausage gravy man...?

 

[Mim Towls]

You can see those layers already.

Pretty damned tall, too!

Now, what deserves to be served on them?

First thought over here is Boysenberry jam and butter, but I'm profiling you as a sausage gravy man...?

It was organic blackberry jam, and butter last night. I stopped trimming because it was all I could think about. 11:30 and I’m out in the kitchen making biscuits. There’s something special about a big ol butter and jam buttermilk biscuit to me. I did some honey too.

I am also the sausage gravy guy. That’s why I love biscuits so much. They go both ways

 

[Gentlemancorpse]

Boysenberry jam

This jam is my jam. Love me some Trappist Boysenberry

 

[Gentlemancorpse]

Also, Im not good at this whole baking thing. Too many time constraints lol. I got sidetracked and didnt start the dough this morning, now I have to decide if I wanna start now and probably be done baking at 10pm ?

 

[Gentlemancorpse]

Also, Im not good at this whole baking thing. Too many time constraints lol. I got sidetracked and didnt start the dough this morning, now I have to decide if I wanna start now and probably be done baking at 10pm ?

11:15 PM and Im pretty skeptical its any good lol. Didnt rise enough. But we shall see once its cooled a bit

 

[UncleB]

11:15 PM and Im pretty skeptical its any good lol. Didnt rise enough. But we shall see once its cooled a bit View attachment 160716

Looks legit!

Respect for the follow-through.

 

[Gentlemancorpse]

Well I'll be damned, its not a brick. A tad dense and the crust needs work but its real tasty with some butter on it

 

[UncleB]

Well I'll be damned, its not a brick. A tad dense and the crust needs work but its real tasty with some butter on it
View attachment 160822

Definitely not a brick!

You were dealing with a time crunch, thinking a longer fermentation might have opened it up a tad more?

There's no going back, now!!!

 

[DopeDaniel]

Now we’re getting somewhere
View attachment 160576
View attachment 160575

Are you still using the recipie with baking powder? Everything I try with baking powder tastes like aluminum.

 

[Gentlemancorpse]

Definitely not a brick!

You were dealing with a time crunch, thinking a longer fermentation might have opened it up a tad more?

There's no going back, now!!!

Probably. This recipe claimed it only needed 5 hours to rise but I think it could've used longer. My house being a tad chilly due to my barely functioning heat system probably didnt help matters either.

 

[Mim Towls]

Are you still using the recipie with baking powder? Everything I try with baking powder tastes like aluminum.

Yup, been using the Rumford but didn't notice much difference from the clabber girl. I'll have to think "aluminum" next time I make a batch and see if you ruined it for me.

 

[DopeDaniel]

Yup, been using the Rumford but didn't notice much difference from the clabber girl. I'll have to think "aluminum" next time I make a batch and see if you ruined it for me.

Well, if I did just use the unfilled edge of the cinnamon/fruit roll roll, put some garlic or onion in there.

 

[Mim Towls]

Been keeping myself with loafs on tap

 

[Mim Towls]

Why wouldn’t I be up at midnight tres leche’ing a cake and eating peanut butter cookie redemption?

 

[Mim Towls]

Tres leches finishing off my milk based day in the kitchen. This stuff is one of my favorites

 

[Mim Towls]

Cranberry apple walnut buckwheat muffins

 

[Mim Towls]

Pizza day today, doughs been cold fermenting overnight