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Post by september on Oct 9, 2022 10:55:52 GMT -5
It sounds like a great bread to eat toasted with many kinds of soups. The taste of rosemary can stand alone, buttered sounds perfect.
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Post by pepperhead212 on Oct 28, 2022 18:27:29 GMT -5
Three days ago, I dug out (while getting something else that was buried in my fridge) my firm sourdough starter - not used for about 7 or 8 months, and it's amazing how good that stuff keeps! I refreshed a small amount of it overnight, then yesterday I refreshed a little more, and in 6 hours that was ready to use - liquid starters would take much longer to reactivate. I took the usual 10 g, to refresh before putting back in the fridge, and used the approx. 70 g of starter to make the sour rye starter, with 170 g filtered water and 190 g (about 1 1/2 c). I set that to rise the rest of yesterday, and part of today - about 36 hours. Late last night, using a recipe from Peter Reinhart's WHOLE GRAIN BREADS - the Whole Wheat Mash Bread as a reference. I made what he terms a "mash", using 300 g water, 120 g WW flour, and 1 g (1/2 tsp) diastatic malt powder. 165° water is whisked with the flour in a small, lidded saucepan, along with the malt powder - temp drops to about 150°, then it is covered, and put a 150° oven for 3 hours, to let the enzymes go to work. It is cooled covered, overnight. In late morning on bake day, the sour starter was getting a generous aroma, and this was put in the KA bowl, with the mash, 4 tsp salt, 1 tb caraway seed, 1 tsp nigella seed, 1 tb (20 g) honey, 21 g neutral oil, 3 tb essential wheat gluten (optional, but helps with the rye) and 255 g, or about 2 c WW flour, with about a cup more to add. I use the flat beater to totally mix all this, then switch to the dough hook, then process it on medium, about 6-7 min, adding just enough WW flour to make it clear the sides, but still slightly stuck to the very bottom. The model recipe was all WW, and had some instant yeast added with the final ingredients, but I used the rye starter, and left the yeast out. This turned out a 51.6 oz (1463 g) ball of dough, which I sprayed with oil, and set to rise - took about 2 1/2 hrs to double, which is fast, for just the sourdough starter! I split it into 2 loaves, shaped them, and placed in sprayed, NS loaf pans, then covered, for final rise - started with 45 minutes, then after another 30 minutes, it was ready to bake - again, fast for sourdough! The smell was incredible after about 20 minutes! It cooled about 1½ hrs, and I couldn't wait any longer! Only slightly warm still, and the flavor is great - sour, but not too sour, and good texture. Will be making a sandwich on it, with some Seltzer's Lebanon Bologna, which I have unopened in the fridge. I'll definitely make this again, after tweaking the recipe. Really old firm starter, refreshed twice, starter already rising. by pepperhead212, on Flickr Rye starter, after about 36 hours. by pepperhead212, on Flickr finished sour rye dough, just started rising. by pepperhead212, on Flickr Fully risen sour rye dough, after about 150 minutes. by pepperhead212, on Flickr Two sour rye loaves rising, 25.8 oz each. by pepperhead212, on Flickr Risen sour rye dough, ready to go into the oven. by pepperhead212, on Flickr Finished sourdough rye/WW bread. by pepperhead212, on Flickr Sliced sourdough rye bread by pepperhead212, on Flickr
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Post by pepperhead212 on Nov 5, 2022 18:21:08 GMT -5
Baked another loaf of WW rye bread last night, with an overnight biga. As usual, a tb of caraway seeds, plus 1/4 tsp nigella, and a large pinch (probably about 1/8 tsp) of ajwain - a seed I usually forget about, that I didn't like as much as caraway on its own (tried it once kneaded into a single bread stick), but it's good combined with the others. Another WW rye bread, made with an overnight biga. by pepperhead212, on Flickr
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Post by pepperhead212 on Nov 13, 2022 22:36:31 GMT -5
I made a batch of bread to eat with the soup today. This was very wet, like a ciabatta, though this bread didn't really get the open mesh - probably because it was more hurried than usual - only took 5 hrs, start to finish. Has 40% ww flour, and 83% hydration, so it was very wet! I baked it in the small CI Dutch oven, lined with parchment. Bread dough, made in food processor, rising. by pepperhead212, on Flickr Risen bread dough, poured into CI pan, on top of parchment. by pepperhead212, on Flickr Bread dough rising more, before putting it in the 425 degree convection oven, for 40 minutes. by pepperhead212, on Flickr Bread cooked 30 minutes, before removing the lid, and reducing heat to 350. temp was only to 190 degrees. by pepperhead212, on Flickr Finished bread, reaching 203 degrees. by pepperhead212, on Flickr Finished bread, cooling. by pepperhead212, on Flickr Not open mesh, like ciapatta should be, but very light, and absorbent, to eat with the soup. by pepperhead212, on Flickr
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Post by spike on Nov 14, 2022 14:03:11 GMT -5
Looks delicious!
Today I made the bro and phew Boston Cream filled cupcakes and the hubs a pumpkin pie!
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Post by octave1 on Nov 14, 2022 18:48:36 GMT -5
pepperhead212, when I make ciabatta I let it proof for at least 12 hours. Then another 3-4 hours after shaping. It not a labor intensive bread, but it requires time.
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Post by pepperhead212 on Nov 14, 2022 20:29:15 GMT -5
octave1 That's why I said this was "hurried". Many people would think 5 hours was too long, but I almost always start my breads at least the day before. I learned, early on, that rushing yeast bread did not improve flavor, but I did get a good flavor with this with several rises and folds, and the last rise much longer.
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Post by pepperhead212 on Dec 7, 2022 22:28:25 GMT -5
Prompted by the price of eggs lately! I'll be using enough of those for cookies pretty soon. I put a tsp of xanthan gum in, plus bananas help, when there are no eggs. I had 3 smallish, very ripe bananas I had to use soon, and I got another one out of the freezer, since they are small. Smells fantastic baking, and tastes delicious - not super sweet, even with those very ripe bananas. Eggless Banana Bread Grease an 8½ x 4½ pan (or an 8 x 4, for a deeper loaf) 3.8 oz whole wheat flour 3.8 oz sorghum or oat flour 1 tsp baking soda 1 tsp baking powder 1 tsp xanthan gum 3/4 tsp cinnamon 1/4 tsp salt Sift these dry ingredients together into a 3 or 4 qt bowl (I processed them together in the food processor, then dumped it in the bowl). 3 large, or 4 smaller extra ripe bananas 5.25 oz (3/4 c) light brown sugar 1 tsp vanilla extract 1/2 c neutral oil 1/2 c chopped walnuts (option) Process the bananas and sugar in FP, or mash together in a bowl. Add vanilla and oil, and process briefly, to mix well, then scrape into the bowl of flour, folding together well, adding the nuts last. Scrape into prepared pan, and level out. Let rest, while heating oven to 350° (or 300°, for convection). Bake 45 min, or until toothpick comes out clean. Eggless banana bread, all whole grain. by pepperhead212, on Flickr Banana bread, cut into, and on end. by pepperhead212, on Flickr
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Post by octave1 on Dec 8, 2022 0:04:51 GMT -5
pepperhead212,, I may be mistaken, but from reading the recipe you just posted, I think the combined flour amount is too low. When I make banana bread, using more or less the same ingredients ratio (my recipe calls for 1 egg only), I use 2 cups of AP flour. That would equal to 16 dry oz. of AP flour, but in your recipe I only see 7.6 oz of flour (combined). It is true that WW flour requires more moisture, and probably the same is also true for Oat flour, but it looks like you have less than a cup of flour in total to work with. Why is your recipe so different?
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Post by Laura_in_FL on Dec 8, 2022 7:34:30 GMT -5
It also seems like the loaf would turn out a lot smaller with so little flour. Like octave1 said, the amounts of your non-flour ingredients are pretty similar to the amounts in the recipe I use. Yet with half as much flour, your loaf seems to be about the same size.
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Post by pepperhead212 on Dec 8, 2022 8:51:59 GMT -5
octave1, Maybe yours has eggs, and needs more flour, to absorb the moisture? This has 1½ c whole grain total, about the same as 1 3/4 c white flour. And it came out fine.
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Post by octave1 on Dec 8, 2022 11:54:35 GMT -5
pepperhead212 , so in volume your recipe calls for 1-1/2 cups of whole grain flour? My recipe only calls for 1 egg, which is more or less 1/5 of a cup in liquid ingredients. That would not be enough to justify twice as much flour as your recipe (16 oz versus 7.6 oz). Laura_in_FL , yes I noticed the same thing. Pepperhead's loaf is just as big as the one I make with almost twice the amount of flour. Aside from the flour, my ingredients are just about the same except for the addition of 1 egg.
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Post by pepperhead212 on Dec 8, 2022 12:54:14 GMT -5
Actually, octave1, the original recipe I based this on called for 3/4 c WW, plus 3/4 c white flour, but I substituted the sorghum flour, for the white (I also suggested oat flour, as it is more available, and all WW could also be used). And with the extra banana (since those 3 were small), I would have added a little extra, if it had been "liquidy", but it seemed about normal for quick bread, and it came out good. Probably the only thing I'll change next time would be to use 3/4 c walnuts - it could use a little more.
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Post by paulf on Dec 9, 2022 11:01:17 GMT -5
The best I can do is bread machine bread. Tastes fairly good...I am too lazy to work at real bread.
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Post by pepperhead212 on Dec 9, 2022 15:59:30 GMT -5
C'mon, paulf, you don't strike me a a "lazy" person!
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Post by paulf on Dec 9, 2022 16:45:04 GMT -5
I pick my actives and choose not to do my lazies.
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Post by octave1 on Dec 9, 2022 20:16:04 GMT -5
Well, I was so intrigued by pepperhead212 no-egg banana bread recipe, that I decided to try it. I used 4 oz. of whole wheat flour, 4 oz. of oat flour, only 1/2 cup of sugar and 1 full cup of walnuts, plus everything else exactly like in the original recipe. The banana bread turned out beautiful. Not as large as my usual, but delicious and with a very soft, light and crumbly texture. I am very pleased with the result.
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Post by brownrexx on Dec 10, 2022 9:08:08 GMT -5
I don't do much baking mainly because I LOVE home made bread and other baked goods and I eat too much.
I don't eat white bread very often but growing up Mom made white bread and it was fabulous. It had a bumpy and crusty top and was so good. I tried it once or twice using her recipe but it just never tasted the same. I guess that there is no substitute for the loving hands of a person's mother making bread.
This thread has reminded me of that bread so maybe this winter I will give it another try.
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Post by Laura_in_FL on Dec 12, 2022 7:57:14 GMT -5
All of this talk about banana bread has me thinking of surprising my boys with some banana bread. They love my homemade banana bread, but I have not made recently. But I will probably use my usual recipe, since my boys are very resistant to me making any changes to their favorite foods! The argument will be over nuts, though. To me, banana bread is incomplete without walnuts. However, a couple of my boys strongly prefer it without nuts. So I just might have to make two loaves.
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Post by pepperhead212 on Dec 14, 2022 17:09:08 GMT -5
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Post by Laura_in_FL on Dec 15, 2022 8:33:44 GMT -5
Looks yummy!
I still haven't made any banana bread. The stores here never seem to have overripe bananas, so I am waiting for the bananas I bought to ripen. I'd guess they will be ready this weekend or maybe very early next week.
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Post by pepperhead212 on Dec 19, 2022 22:44:30 GMT -5
I finally got started baking cookies! Late this year, since I was sick, starting a week after TG, and I wanted to be totally cleared up, then get the kitchen basically sterilized, before starting to make any dough. Today, I made some of my favorites - CC coconut macaroons, which are made in the smaller oven, then after cooling, the bottoms coated, and slapped on the waxed paper, to cool. Best done when not baking other things. Those logs from the freezer I'll do when I get some help. Chocolate chip coconut macaroons, one of 4 sheets by pepperhead212, on Flickr Coating the bottoms of the CC coconut macaroons with dark Merckens chocolate, cooling on waxed paper. by pepperhead212, on Flickr
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Post by Laura_in_FL on Dec 20, 2022 17:20:01 GMT -5
Mmmm! Those look yummy. Dark chocolate and coconut is one of my favorite combos.
I plan to do most of my baking on Thursday. I will be making lots of cheesecake cupcakes (most of them will go to my sister's house for her Christmas Eve get together), and a couple of types of cookies. The cookies will be frosted sugar cookies and chocolate chocolate chip cookies with both white and semisweet chocolate chips.
Although I will bake the cheesecake cupcakes on Thursday, I will probably not decorate them until Friday. They are more convenient to decorate when they are really cold, so the chocolate drizzle sets up on contact. That allows me to stack them on their display trays, wrap the trays, and pop them right back in the fridge. The cheesecake cupcakes, like any cheesecake, are best a couple of days after baking, so they should be perfect for Christmas Eve.
Can you believe that I still haven't made that banana bread? Probably I can do it tomorrow; I think the bananas will finally be ready by then. My house has been on the cool side, so the bananas have ripened slowly. But if they are not quite ripe enough tomorrow, surely they will be by Thursday...I hope!
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Post by pepperhead212 on Dec 20, 2022 22:05:35 GMT -5
No baking today, but made 4 more logs of dough - 2 sesame, and 2 habanero gingersnaps. More tomorrow, then some baking.
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Post by pepperhead212 on Dec 21, 2022 18:27:57 GMT -5
I haven't baked any more again, but today I made some dough for cream cheese snickerdoodles and oatmeal snickerdoodles, that are on my back porch (refrigerator temperature, for now). And tonight I'll make some more logs, and the next two disgusting days I'll bake them all!
I gave my neighbor some of those CC coconut macaroons today, since they are leaving for her daughter's house tomorrow. I told them I would have more of the others when they get back, and her daughter told me I could just give her more of those, she loves them so much. I offered her the recipe, and she gave me one of those funny looks, like Yeah, right!! That gave her Mom and me a laugh.
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Post by paulf on Dec 22, 2022 9:40:02 GMT -5
Grandma (my wife) and granddaughter have a whole bunch of plans for baking and cooking today. All kinds of Christmas goodies and main dishes are on the menu. It is really neat to see the two of them bond.
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Post by Laura_in_FL on Dec 22, 2022 10:01:00 GMT -5
I made the banana bread yesterday - yum! I also made up the dough for the sugar cookies that I will be making shortly. After those, the chocolate chocolate chip cookies and cheesecake cupcakes s are up next.
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Post by pepperhead212 on Dec 22, 2022 21:18:41 GMT -5
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Post by pepperhead212 on Dec 23, 2022 0:00:46 GMT -5
I made 3 more logs of dough tonight, that went in the freezer for tomorrow - Tennessee icebox cookies, w/o nuts, the wienerstube recipe, without the nuts or spices, but with orange peel. And I made up the star anise icebox recipe - we'll see how it turns out. Everyone liked the star anise in the snickerdoodles, but there was nobody that doesn't like anise flavor. So there will be those 3, 2 wienerstube, 1 chocolate sable, and 2 habanero gingersnaps, then I'm done!
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Post by bestofour on Dec 23, 2022 19:48:11 GMT -5
pepperhead212, how many people are you expecting with all those cookies?
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