The baking thread.~ Bread, pies, cookies , cake and more

[SW111]

I may be getting the hang of pizza.

[Lady Jane]

Originally Posted by SW111

I may be getting the hang of pizza.

Definitely worthy of the Bimmerpost Pizza Hall of Fame.

[Lady Jane]

Found a small bag of frozen raspberries that I forgot in the freezer. Might as well make some jam.

[SW111]

Lemon sweet rolls with cream cheese icing. I need to be more consistent in my baking. Keep the size and shape the same. The lemon doesn’t really come through in the dough. Only in the icing. More lemon next time. Texture is good though.

[Lady Jane]

Originally Posted by SW111

The lemon doesn’t really come through in the dough.

Try finely grated lemon zest.

[SW111]

Originally Posted by Lady Jane

Try finely grated lemon zest.

The recipe called for a tablespoon. Next time I’ll use two.

[chassis]

Rolls look good. I’m not one for flavored bread doughs. Cake batter is a different story but you are not making a cake.

For lemon flavored rolls I would focus the flavors in the filling and icing, not the dough.

Bread doughs are relatively low hydration compared with cake batters. Flavors from water soluble compounds do not diffuse through a low hydration (in comparison) bread dough the same way they easily permeate a high hydration batter.

For the filling one can try cinnamon, sugar, butter and either fresh squeezed lemon juice or lemon zest, or both. Same in the icing - both freshly squeezed juice and zest. It’s easy to bring out lemon flavor because of its acidity. Quantity also matters. Depending on where your recipe came from, flavoring quantity seems quite mild. Need to amp it up.

[SW111]

This is the recipe I used. I always follow the recipe the first time to see how it is and if it needs changes. Also I don’t think my sense of taste is sensitive enough to pick out subtle flavors. I will definitely put more lemon in the filling next time. I think the icing was just right.

Thanks for your insights on hydration and flavors
https://cooking.nytimes.com/recipes/...mon%20sweet%20

[SW111]

Ran across this old photo today from the pastry class in Paris. I haven’t been able to make them look that good since.

[Lady Jane]

Marinating my chicken for dinner this evening. Convect roast @375° for 30 minutes.

[chassis]

Originally Posted by SW111

Ran across this old photo today from the pastry class in Paris. I haven’t been able to make them look that good since.

Looks great. Do you have an oven similar to the one you used in Paris, and do you use French-sourced flour?

[SW111]

Originally Posted by chassis

Looks great. Do you have an oven similar to the one you used in Paris, and do you use French-sourced flour?

The Paris oven was electric I think and I have gas. I do use French flour that I get from Amazon.

I have a new croissant recipe that I got from The NY Times that calls for King Arthur all purpose.

https://www.amazon.com/Francine-Fari...s%2C204&sr=8-1

[chassis]

Thanks. What were the dimensions (approximately) of the Paris oven and likewise for yours?

[SW111]

Originally Posted by chassis

Thanks. What were the dimensions (approximately) of the Paris oven and likewise for yours?

I don’t know the exact dimensions but it was fairly small. Maybe a 24 inch? You can see the oven if you zoom in on the top right. I have a 36 inch Bertazzoni all gas range. I couldn’t find the exact model but it is similar to this. Mine has a large two ring burner in the center. It also has convection fan in the oven which I use if I remember to turn it on. It is hotter on the left than the right and the convection helps even out the heat. I find that it bakes more evenly with convection, although I still rotate items halfway through.

https://us.bertazzoni.com/products/m...iron-griddle-2




This was the class I took.

https://lacuisineparis.com/paris-bak.../pastry/368181

[Lady Jane]

Friday pizza.

Before the cheese topping and final results.

[EDMJAY]

First attempt at baking vs 3 weeks in!

[JJ 911SC]

Bouillon de Bœuf fait Maison

[Lady Jane]

Good day for baking. Whole wheat and oats bread.

[Lady Jane]

Preparing my onion soup base:

1. Three medium size onions. Spanish, white and red.
2. Caramelize in ¼ pound of butter until tender. Mix 2 tbs of flour.



1. Add 3 cups of beef broth, one cup of beef stock (See JJ's earlier post)
2. Then add one cup of red wine. I used an Australian Shiraz this time around.
3. Bring to boil then simmer for 30 minutes.

[Lady Jane]

Enough for three tubs ready for later use.

[Lady Jane]

Quick and easy Focaccia bread.

[JJ 911SC]

Chocolate Chip Cookies (not for me) and Pumpkin Cookies