A baking thread

Recipes and such

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Manveer
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Re: A baking thread

#121

Post by Manveer » Mon Jul 27, 2020 10:47 am

Manveer wrote: Thu Jul 02, 2020 11:34 amI’d also like to make shokupan: http://www.dreamsofdashi.com/shokupan/
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Shokupan. Damn, that’s delicious. I sliced and froze the loaf as suggested. Reminds me of the bread in coffee shops in Japan.

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Re: A baking thread

#122

Post by Hanley » Thu Jul 30, 2020 5:16 pm

^ that looks amazing. You just used a standard bread pan?

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Re: A baking thread

#123

Post by Manveer » Thu Jul 30, 2020 5:36 pm

Hanley wrote: Thu Jul 30, 2020 5:16 pm ^ that looks amazing. You just used a standard bread pan?
Yeah, it’s a carbon steel pan around 8.5x5x4.5 inches.

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Re: A baking thread

#124

Post by omaniphil » Wed Aug 05, 2020 1:22 pm

Manveer wrote: Thu Jul 02, 2020 11:34 amI’d also like to make shokupan: http://www.dreamsofdashi.com/shokupan/
Damn. That was delicious. It makes better toast even then Something Natural's Portuguese bread that is sold on Nantucket, which is my heretofore favorite bread for toast.

I used her quick version. I might try her original version later. I will definitely be making this again. Thanks for the headsup.

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Re: A baking thread

#125

Post by Manveer » Wed Aug 05, 2020 2:39 pm

omaniphil wrote: Wed Aug 05, 2020 1:22 pm
Manveer wrote: Thu Jul 02, 2020 11:34 amI’d also like to make shokupan: http://www.dreamsofdashi.com/shokupan/
Damn. That was delicious. It makes better toast even then Something Natural's Portuguese bread that is sold on Nantucket, which is my heretofore favorite bread for toast.

I used her quick version. I might try her original version later. I will definitely be making this again. Thanks for the headsup.

Image
I made it again this past Sunday using the quick method (food processor). Put the lid on to get a square cross-section loaf. Been eating a slice with butter as part of my breakfast each day. So good.

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Re: A baking thread

#126

Post by rjharris » Tue Sep 15, 2020 9:13 am

My wife, a friend, and I went to KAF while we were in VT, and we got a ton of shit, including a bunch of flours and misc other stuff. Last night, I made these rye sea salt brownies with their pumpernickel flour. I cut the sugar by 1/3 since many commenters recommended to do that. The result was pretty good; not too sweet, with a hint of rye flavor at the end.

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Re: A baking thread

#127

Post by Manveer » Fri Sep 18, 2020 4:04 pm

I guess I have never had a good bread knife. The Tojiro bread slicer is amazing. I got it for $23. Holy shit - so much better.

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Re: A baking thread

#128

Post by alek » Sun Oct 04, 2020 3:21 pm

I recently made madeleines for my wife’s birthday using King Arthur gluten free 1 for 1 flour. I used the exact recipe except the gf flour from the Joy if Cooking. Big hit.

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Re: A baking thread

#129

Post by hsilman » Mon Nov 23, 2020 5:28 am

The new season of GBBO has got me baking again. I made a loaf of cranberry walnut cinnamon swirl bread, and yesterday I made a bunch of big fluffy rolls for breakfasts. I'm thinking of making a french apple pie for thanksgiving(obviously just the two of us, so I dunno).

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Re: A baking thread

#130

Post by Idlehands » Fri Jan 08, 2021 7:31 am

been fighting with sourdough lately. trying to get a nice fluffy rye/caraway seed one for kiddo.

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Re: A baking thread

#131

Post by rjharris » Fri Jan 29, 2021 7:34 am

Made these last week with rye starter discard I had. Because I had so much I made a triple (!) batch. Good thing they're good and not trash, since I have so many.

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Re: A baking thread

#132

Post by Idlehands » Mon Feb 08, 2021 7:25 am

Manveer wrote: Mon Jul 27, 2020 10:47 am
Manveer wrote: Thu Jul 02, 2020 11:34 amI’d also like to make shokupan: http://www.dreamsofdashi.com/shokupan/
Image

Image

Shokupan. Damn, that’s delicious. I sliced and froze the loaf as suggested. Reminds me of the bread in coffee shops in Japan.
isn't this a twist on the bread? i think this may work out for my summer burger buns


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Re: A baking thread

#133

Post by Idlehands » Mon Feb 08, 2021 7:37 am

rjharris wrote: Fri Jan 29, 2021 7:34 am Made these last week with rye starter discard I had. Because I had so much I made a triple (!) batch. Good thing they're good and not trash, since I have so many.
that's fantastic. I haven't managed an english muffin the way i want yet. the recipes i've had didn't have the oven step. It's super tricky to get these to cook in a cast iron only all the way through. and you did it with a starter! i have only tried with yeast cause starter is next level. pretzles i did, pancakes, bread and pizza dough with starter though.

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Re: A baking thread

#134

Post by Manveer » Mon Feb 08, 2021 8:17 am

Idlehands wrote: Mon Feb 08, 2021 7:25 am
Manveer wrote: Mon Jul 27, 2020 10:47 am
Manveer wrote: Thu Jul 02, 2020 11:34 amI’d also like to make shokupan: http://www.dreamsofdashi.com/shokupan/
Image

Image

Shokupan. Damn, that’s delicious. I sliced and froze the loaf as suggested. Reminds me of the bread in coffee shops in Japan.
isn't this a twist on the bread? i think this may work out for my summer burger buns

Yeah, he said it’s based off Hokkaido milk bread which is sweeter than shokupan. I should try making burger buns.

I’ve been making shokupan every week since I made it the first time.

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Re: A baking thread

#135

Post by Idlehands » Tue Feb 09, 2021 6:55 am

Manveer wrote: Mon Feb 08, 2021 8:17 am
Idlehands wrote: Mon Feb 08, 2021 7:25 am
Manveer wrote: Mon Jul 27, 2020 10:47 am
Manveer wrote: Thu Jul 02, 2020 11:34 amI’d also like to make shokupan: http://www.dreamsofdashi.com/shokupan/
Image

Image

Shokupan. Damn, that’s delicious. I sliced and froze the loaf as suggested. Reminds me of the bread in coffee shops in Japan.
isn't this a twist on the bread? i think this may work out for my summer burger buns

Yeah, he said it’s based off Hokkaido milk bread which is sweeter than shokupan. I should try making burger buns.

I’ve been making shokupan every week since I made it the first time.
any tips on shokupan with starter? or does the milk/egg fuck that up?

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Re: A baking thread

#136

Post by GrainsAndGains » Tue Feb 09, 2021 7:27 am

There's no reason you can't make a bread utilizing milk and egg with a sourdough starter, but with just starter you'd have to be prepared to wait a long time, possibly overnight, for the dough to rise. You could always cheat with a little of yeast, i.e. prep your levain the night before and when it comes time to mix the final dough add a bit of yeast. That way you still get the sourness from the starter + the quicker rise time you get with baker's yeast.

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Re: A baking thread

#137

Post by Manveer » Tue Feb 09, 2021 8:59 am

I have no sourdough experience. Dunno. I’m a baking noob.

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Re: A baking thread

#138

Post by Idlehands » Tue Feb 09, 2021 1:08 pm

GrainsAndGains wrote: Tue Feb 09, 2021 7:27 am There's no reason you can't make a bread utilizing milk and egg with a sourdough starter, but with just starter you'd have to be prepared to wait a long time, possibly overnight, for the dough to rise. You could always cheat with a little of yeast, i.e. prep your levain the night before and when it comes time to mix the final dough add a bit of yeast. That way you still get the sourness from the starter + the quicker rise time you get with baker's yeast.
https://breadtopia.com/sourdough-hokkai ... tangzhong/ well that was easy. just need to change the hydration and use different times
6-12 hours? man.. least one site i have has a spreadsheet with times based on amount of starter and temp. Time to get the fermentation station from Brod and Taylor

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Re: A baking thread

#139

Post by brkriete » Tue Feb 09, 2021 1:30 pm

That shokupan looks good, I will have to try it.

I've been making simple basic bread the last couple weeks - just 1 tbsp each of yeast, sugar, salt, with two cups of water in a stand mixer with a dough hook then add 5 - 6 cups of flour and let the mixer run until it's the right consistency. Let rise, shape, bake. Kids and wife love it and it's only about 10 minutes of hands-on time.

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Re: A baking thread

#140

Post by rjharris » Tue Feb 09, 2021 6:52 pm

Idlehands wrote: Mon Feb 08, 2021 7:37 am that's fantastic. I haven't managed an english muffin the way i want yet. the recipes i've had didn't have the oven step. It's super tricky to get these to cook in a cast iron only all the way through. and you did it with a starter! i have only tried with yeast cause starter is next level. pretzles i did, pancakes, bread and pizza dough with starter though.
Yeah, I've only ever made english muffins this way, and only because I had a shitload of discard to use to I figured why not; thank God it worked well, otherwise I'd be eating crap muffins forever. I used a cast iron for the first batch and then my wife's electric griddle for the second. They both turned out alright, although I think the cast iron was slightly better because the batches were smaller so there was less variance when I flipped them

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