Any Home Bakers Here?

[pennyJo1960]

I have to agree when any of us post a recipe i think me try to keep it true

 

[ronott1]

http://www.kingarthurflour.com/recipes/rustic-olive-sourdough-bread-recipe

This is a King Arthur Flour Recipe, Mine is a 1/2 recipe to make one big loaf and I do add sliced olives.

Do you use their olive flour?

I have a recipe that uses kalamata olives and has onion in it. You can use other types of olives.

post #6014

 

[sunflour]

Do you use their olive flour?

I have a recipe that uses kalamata olives and has onion in it. You can use other types of olives.

post #6014

No I use KA unbleached plain flour - the olives are drained canned sliced black olives. You have to add extra flour to accommodate the extra juice they add.

 

[ronott1]

No I use KA unbleached plain flour - the olives are drained canned sliced black olives. You have to add extra flour to accommodate the extra juice they add.

Thanks! Do you add the spices that the olive flavor has in it? The description is:

What you get
Add professional bread ingredients to your white or wheat yeast dough to create bakery-style flavored bread with ease. 10-ounce base includes black olives, garlic, olive oil, rosemary, and oregano.

 

[pennyJo1960]

Butter cream? Cream cheese? or Marshmallow?

Butter cream is good with it. Filling the middle with lemon curd and then cream cheese frosting on the top and sides is coma causing.

Cream Cheese Frosting

Ingredients
4 ounces unsalted butter, softened
4 ounces cream cheese, softened
2 cups powdered sugar
1 teaspoon vanilla extract
Directions
In a large bowl, beat together the butter and cream cheese with an electric mixer. With the mixer on low speed, add the powdered
sugar a cup at a time until smooth and creamy. Beat in the vanilla extract

Lemon Curd

Ingredents

• 5 egg yolks
• 1 cup sugar
• 4 lemons, zested and juiced
• 1 stick butter, cut into pats and chilled

Directions
Add enough water to a medium saucepan to come about 1-inch up the side. Bring to a simmer over medium-high heat. Meanwhile, combine egg yolks and sugar in a medium size metal bowl and whisk until smooth, about 1 minute. Measure citrus juice and if needed, add enough cold water to reach 1/3 cup. Add juice and zest to egg mixture and whisk smooth. Once water reaches a simmer, reduce heat to low and place bowl on top of saucepan. (Bowl should be large enough to fit on top of saucepan without touching the water.) Whisk until thickened, approximately 8 minutes, or until mixture is light yellow and coats the back of a spoon. Remove promptly from heat and stir in butter a piece at a time, allowing each addition to melt before adding the next. Remove to a clean container and cover by laying a layer of plastic wrap directly on the surface of the curd. Refrigerate for up to 2 weeks.

oddly the one thing I consistently fail at is powdered sugar frosting

 

[sunflour]

Thanks! Do you add the spices that the olive flavor has in it? The description is:

What you get
Add professional bread ingredients to your white or wheat yeast dough to create bakery-style flavored bread with ease. 10-ounce base includes black olives, garlic, olive oil, rosemary, and oregano.

Haven't tried it is it KA? Sounds lovely.

 

[sunflour]

I have 2 loaves of pumpkin/apple bread in the oven, not sure how they will turn out. First time using pumpkin puree I made and had in the freezer.

I used small eggs from my new layers. I have used medium/small eggs in the past and just winged it on how many. Found a conversion chart if anyone is interested:

https://www.incredibleegg.org/cooking-school/tips-tricks/egg-sizes-equivalents-and-substitutions/

 

[ronott1]

Haven't tried it is it KA? Sounds lovely.

I am so confused!

The recipe link I clicked took me to this recipe. Do you bake a different recipe? This one uses the olive flavor

This loaf's slight tang of sourdough, plus the brininess of olives, are perfectly complementary. The strength of these flavors works well with assertive sandwich fillings such as tuna, smoked fish, or meat. Which is not to say the bread isn't equally good slathered with salted butter, as a side to a Mediterranean-inspired meal.

• 1 cup fed or unfed sourdough starter
• 1 1/2 cups lukewarm water
• 2 tablespoons olive oil
• 2 teaspoons instant yeast
• 1 tablespoon sugar
• 2 1/2 teaspoons salt
• 4 1/4 cups King Arthur Unbleached All-Purpose Flour
• 1 cup Olive Artisan Bread Flavor

Directions

1. Combine all of the ingredients, mixing and kneading to form a smooth dough.
2. Cover the dough, and allow it to rise until it's doubled in size, about 90 minutes.
3. Gently divide the dough in half; it'll deflate somewhat.
4. Shape each piece of dough into a round loaf. Place each loaf on a lightly greased or parchment-lined baking sheet.
5. Cover the loaves and let them rise until very puffy, about 1 hour. Towards the end of the rising time, preheat the oven to 425°F.
6. Spray the loaves with lukewarm water, and make two fairly deep diagonal slashes in each.
7. Bake the loaves for 25 to 30 minutes, until they're a very deep golden brown. Remove them from the oven, and cool on a rack.

Tips from our bakers

• 
  
  
  • For robust olive flavor, add 1 cup sliced olives, with 4 to 6 tablespoons additional flour, to the dough.
  • For a crunchier crust, bake the loaves on a preheated pizza stone.

 

[sunflour]

I am so confused!

The recipe link I clicked took me to this recipe. Do you bake a different recipe? This one uses the olive flavor

This loaf's slight tang of sourdough, plus the brininess of olives, are perfectly complementary. The strength of these flavors works well with assertive sandwich fillings such as tuna, smoked fish, or meat. Which is not to say the bread isn't equally good slathered with salted butter, as a side to a Mediterranean-inspired meal.

• 1 cup fed or unfed sourdough starter
• 1 1/2 cups lukewarm water
• 2 tablespoons olive oil
• 2 teaspoons instant yeast
• 1 tablespoon sugar
• 2 1/2 teaspoons salt
• 4 1/4 cups King Arthur Unbleached All-Purpose Flour
• 1 cup Olive Artisan Bread Flavor

Directions

1. Combine all of the ingredients, mixing and kneading to form a smooth dough.
2. Cover the dough, and allow it to rise until it's doubled in size, about 90 minutes.
3. Gently divide the dough in half; it'll deflate somewhat.
4. Shape each piece of dough into a round loaf. Place each loaf on a lightly greased or parchment-lined baking sheet.
5. Cover the loaves and let them rise until very puffy, about 1 hour. Towards the end of the rising time, preheat the oven to 425°F.
6. Spray the loaves with lukewarm water, and make two fairly deep diagonal slashes in each.
7. Bake the loaves for 25 to 30 minutes, until they're a very deep golden brown. Remove them from the oven, and cool on a rack.

Tips from our bakers

• 
  
  
  • For robust olive flavor, add 1 cup sliced olives, with 4 to 6 tablespoons additional flour, to the dough.
  • For a crunchier crust, bake the loaves on a preheated pizza stone.

This is the recipe I go by, but with exclusion of the bread flavor and addition of the sliced olives. But, bet the bread flavor would make it even better.

 

[ronott1]

This is the recipe I go by, but with exclusion of the bread flavor and addition of the sliced olives. But, bet the bread flavor would make it even better.

Thanks!

Now I need to try the bread flavor