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Post by Deleted on Mar 5, 2022 14:50:38 GMT -5
So.... what are y'all baking today?🤔 Focaccia, a little less salt this time. Last time I made it, you could have used it as a salt lick.☺ Do you use a starter?
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Date Joined: Feb 3, 2022 10:55:39 GMT -5
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Post by mrright on Mar 5, 2022 15:50:24 GMT -5
try this..its awesome
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Post by flan327 on Mar 5, 2022 16:16:31 GMT -5
I’ve done that
I think I read it on Sandra Lee’s site
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Date Joined: Jan 5, 2020 7:41:22 GMT -5
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Post by flan327 on Mar 5, 2022 16:17:14 GMT -5
I always use a 9 x 12 pan for my cakes
Easier to store
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Post by Deleted on Mar 6, 2022 12:38:30 GMT -5
I never ever baked until we retired and moved to Minnesota. Hard to find real bagels here as well as good pizza dough so I started making my own. Now I bake bagels, soft pretzels, bread, etc.
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Post by Deleted on Mar 6, 2022 12:39:49 GMT -5
I never ever baked until we retired and moved to Minnesota. Hard to find real bagels here as well as good pizza dough so I started making my own. Now I bake bagels, soft pretzels, bread, etc. Oh that sounds great! I would love to see any photos of your food or recipes if you are interested to share those.
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Post by Deleted on Mar 6, 2022 12:41:20 GMT -5
I never ever baked until we retired and moved to Minnesota. Hard to find real bagels here as well as good pizza dough so I started making my own. Now I bake bagels, soft pretzels, bread, etc. Oh that sounds great! I would love to see any photos of your food or recipes if you are interested to share those. Sure, I'll post some in a bit. Right now I have to do round two of animals.. feed the strays outside again, cut the birds fruit up... Give me a bit.
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Post by Deleted on Mar 6, 2022 12:49:14 GMT -5
Oh no hurry! lol. I mean if you wish too. Sometimes recipes are pretty involved
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Post by Deleted on Mar 6, 2022 15:16:34 GMT -5
I made a cheesecake. For some reason it has a big crack across the top. Luckily the raspberry sauce will cover it.
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Post by Deleted on Mar 6, 2022 15:20:23 GMT -5
Bagels
Ingredients
2 teaspoons / 6 g active dry yeast 4 ½ teaspoons / 19 g granulated sugar 1 ¼ cups / 300 ml warm water (you may need ±¼ cup /60 ml more) 3 ½ cups / 440 g bread flour or high gluten flour (you may need up to 1/2 cup / 60g for kneading) 1 ½ teaspoons / 6 g salt
Instructions In ½ cup /120ml of the warm water, pour in the sugar and yeast. Do not stir. Let it sit for five minutes, and then stir the yeast and sugar mixture until it all dissolves in the water. Mix the flour and salt in a large bowl. Make a well in the middle and pour in the yeast and sugar mixture. Pour 1/3 cup / 80ml of warm water into the well. Mix and stir in the rest of the water (the scant 1/2 cup / 100ml that is remaining), as needed. Depending on where you live, you may need to add an additional couple tablespoons to about ¼ cup/60ml of water. You want a moist and firm dough after you have mixed it On a floured countertop, knead the dough for about 10 minutes until it is smooth and elastic. Try working in as much flour as possible to form a firm and stiff dough. Lightly brush a large bowl with oil and turn the dough to coat. Cover the bowl with a damp dish towel. Let rise in a warm place for 1 hour, until the dough has doubled in size. Punch the dough down, and let it rest for another 10 minutes. Carefully divide the dough into 8 pieces (I used a scale to be extra precise, but it’s not necessary). Shape each piece into a round. Now, take a dough ball, and press it gently against the countertop (or whatever work surface you’re using) moving your hand and the ball in a circular motion pulling the dough into itself while reducing the pressure on top of the dough slightly until a perfect dough ball forms (as pictured). Repeat with 7 other dough rounds. Coat a finger in flour, and gently press your finger into the center of each dough ball to form a ring. Stretch the ring to about ⅓ the diameter of the bagel and place on a lightly oiled cookie sheet. Repeat the same step with the remaining dough. After shaping the bagels and placing them on the cookie sheet, cover with a damp kitchen towel and allow to rest for 10 minutes. Meanwhile, preheat your oven to 425ºF / 220ºC / Gas Mark 7. Bring a large pot of water to a boil. Reduce the heat. Use a slotted spoon or skimmer to lower the bagels into the water. Boil as many as you are comfortable with boiling. Once the bagels are in, it shouldn’t take too long for them to float to the top (a couple seconds). Let them sit there for 1 minute, and then flip them over to boil for another minute. Extend the boiling times to 2 minutes each, if you’d prefer a chewier bagel (results will give you a more New York-Style bagel with this option). If you want to add toppings to your bagels, do so as you take them out of the water. Alternatively, you can use an egg wash to get the toppings to stick before baking the bagels. You may want to use the “Optional Toppings” listed above to top the bagels. Use just one topping, or a combination to make your own Everything Bagel Seasoning. Once all the bagels have boiled (and have been topped with your choice of toppings), transfer them to an oiled or parchment-lined baking sheet. Bake for 20 - 25 minutes, or until golden brown (I usually err on the side of 20 minutes).
Sorry can't find the picture I took but they turned out really, really good!
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Date Joined: Jan 5, 2020 7:41:22 GMT -5
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Post by flan327 on Mar 6, 2022 15:20:23 GMT -5
I made a cheesecake. For some reason it has a big crack across the top. Luckily the raspberry sauce will cover it. Okay I changed my mind I’ll be there for dessert
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Post by Deleted on Mar 6, 2022 15:32:22 GMT -5
Soft PretzelsINGREDIENTS1 pkg. Active Yeast 2 ¼ teaspoons 1 cup Warm Water about 110 degrees ¼ cup Honey 3 cups Bread Flour 1 ¼ teaspoon Salt Water 3 Tablespoons Baking Soda 1 Egg beaten 6 Tablespoons Butter Coarse Salt INSTRUCTIONSIn a small bowl, mix together yeast and warm water. Let start to work and activate for 10 minutes. Stir in honey. In a large mixing bowl, add flour and salt. Stir in activated yeast mixture. Using a dough hook, knead for about 5-6 minutes. Place dough in a lightly oiled large bowl. Cover with plastic wrap and let rise until doubled in size, about 1 ½ hours. After it has doubled in size, punch the dough and let rise again for 45 minutes. Heat oven to 450 degrees. Pour 6 cups of water into the 12-inch skillet and add baking soda. Bring to a boil over high heat. Divide the dough into 6 or 8 pieces, depending on how large you want your pretzels to be. Roll each piece into a 20-inch long rope. Shape each rope into a pretzel shape. Using a slotted spoon, gently place the pretzels into the boiling water for 45 seconds. Remove the pretzels with a slotted spoon and drain well. Place onto the Silpat or parchment paper lined baking sheet. In a small bowl, beat egg to make an egg wash. Brush egg wash over pretzels. Sprinkle with coarse salt. Bake for 11-15 minutes, or until the pretzels are golden brown. Generously brush with melted butter on all sides.
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Post by Deleted on Mar 6, 2022 16:11:16 GMT -5
Soft PretzelsINGREDIENTS1 pkg. Active Yeast 2 ¼ teaspoons 1 cup Warm Water about 110 degrees ¼ cup Honey 3 cups Bread Flour 1 ¼ teaspoon Salt Water 3 Tablespoons Baking Soda 1 Egg beaten 6 Tablespoons Butter Coarse Salt INSTRUCTIONSIn a small bowl, mix together yeast and warm water. Let start to work and activate for 10 minutes. Stir in honey. In a large mixing bowl, add flour and salt. Stir in activated yeast mixture. Using a dough hook, knead for about 5-6 minutes. Place dough in a lightly oiled large bowl. Cover with plastic wrap and let rise until doubled in size, about 1 ½ hours. After it has doubled in size, punch the dough and let rise again for 45 minutes. Heat oven to 450 degrees. Pour 6 cups of water into the 12-inch skillet and add baking soda. Bring to a boil over high heat. Divide the dough into 6 or 8 pieces, depending on how large you want your pretzels to be. Roll each piece into a 20-inch long rope. Shape each rope into a pretzel shape. Using a slotted spoon, gently place the pretzels into the boiling water for 45 seconds. Remove the pretzels with a slotted spoon and drain well. Place onto the Silpat or parchment paper lined baking sheet. In a small bowl, beat egg to make an egg wash. Brush egg wash over pretzels. Sprinkle with coarse salt. Bake for 11-15 minutes, or until the pretzels are golden brown. Generously brush with melted butter on all sides. Those look amazing!! Thanks for sharing your recipe!
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Post by Deleted on Mar 6, 2022 16:12:37 GMT -5
I made a cheesecake. For some reason it has a big crack across the top. Luckily the raspberry sauce will cover it. Mine always crack some. But just more crevices for caramel or whip cream, etc lol The price of cream cheese was up too. Almost $3 here for one brick of Phila brand. I like Phila brand. And i use the Phila recipe which is 4 bricks of cream cheese.
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Date Joined: Jan 5, 2020 7:41:22 GMT -5
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Post by flan327 on Mar 6, 2022 16:21:31 GMT -5
I always buy Philadelphia
Why waste money on cheap crap?
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Post by Deleted on Mar 6, 2022 16:23:02 GMT -5
I always buy Philadelphia Why waste money on cheap crap? Well sometimes I will try to the other brands. But, one time i was making a cream cheese dish with the other brand and it seperated and wasn't good. So now I only get Phila. There are other things I dont' mind the generics. I will give them a try and if it's as good or good enough or equivalent in some way, ok. But, if i don't like it i won't buy it if it's cheaper
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Date Joined: Jan 5, 2020 7:41:22 GMT -5
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Post by flan327 on Mar 6, 2022 16:28:14 GMT -5
Target has a house brand that is good
I tend not to scrimp on paper products
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Date Joined: Mar 14, 2016 18:48:07 GMT -5
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Post by Springschick on Mar 6, 2022 16:28:17 GMT -5
Cracks usually happen from temperature changes or overbaking. When you go to cool it, just turn the oven off and crack the oven door.
And don't forget a water bath!
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Post by flan327 on Mar 6, 2022 16:28:39 GMT -5
I hate cheap Kleenex
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Post by Deleted on Mar 6, 2022 21:13:02 GMT -5
Oh that sounds great! I would love to see any photos of your food or recipes if you are interested to share those. Sure, I'll post some in a bit. Right now I have to do round two of animals.. feed the strays outside again, cut the birds fruit up... Give me a bit. Justbec do you prefer any certain type of flour? Do you use bread flour mostly or regular flour for some things? I like the bread flour but it's a bit more pricey and I can only get it in 5lb quantities around here.
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