Any Home Bakers Here?

[ronott1]

View attachment 1222967

I like sourdough bread with pasta like that!

Looks great!

 

[MrsMistyReal]

Sour dough bread delicious, cheese bread is another fav of mine, amongst many
Oh & thank you it tastes heavenly

 

[JanetMarie]

They look great! Did you like the substitution?

I didn't try the original recipe. I would like to make another change and make the recipe with no dried fruit, and just nuts.

 

[rjohns39]

hey all would like to know if anyone here make traditional Roux pastry just pulled up a few online pastry thing I am give it a whirl with sausage rolls tonight
Easy Rough Puff Pastry
I make this dough in 30 minutes! The trick is to have freezing cold ingredients and to work quickly. If the room temperature is high or if the butter starts to soften too much, it may require a little freezing, just until the butter hardens, but never that 1 hour resting time between folds that you need with traditional puff pastry!



Author Dini from The Flavor Bender
Ingredients

• 2.1 oz / 60g butter grated and frozen
• 7 oz / 200g butter grated and frozen
• 12.3 oz / 350g flour that has been kept in the freezer for a couple of hours
• 8-10 tbsp of ice cold water I used about 9.5 tbsp
• 1 tsp salt
• 1/2 tsp lemon / lime juice optional

Instructions

1. In a bowl, combine the flour, salt and the 60g of butter. With your fingers quickly rub the butter into the flour.
2. Add the lemon and water, a tablespoon at a time, while mixing with a wooden spoon or your finger tips to bring the dough together.
3. Add enough water to form a firm dough (that is not tacky or too wet).
4. Knead the dough on a floured surface for about a minute, and leave it to rest for about 5 minutes (in the fridge).
5. Roll the dough out into a long rectangle.
6. Sprinkle 100g of grated butter on 2/3rds of the area of this rectangle.
7. Fold over the portion without butter, towards the middle.
8. Then fold over the other end, over the first fold. You completed one fold (while laminating butter).
9. Turn the dough 90 degrees and roll it out to form another long rectangle.
10. Repeat with the rest of the butter and fold over, (completed 2nd fold with second lamination) and turn 90 degrees. Now you have incorporated all the butter in two folds.
11. Complete 3 more folds so you have folded the dough about 5 times. You shouldn't need to refrigerate between folds, if you work quickly, HOWEVER if it's a hot day and the butter starts to seep through, keep the dough in the freezer for about 10 minutes to harden the butter and continue.
12. After the fifth and final folding, wrap the dough in plastic wrap and store it in the fridge until needed.
13. Let it rest for at least 4 hours before using.
14. If you're not using it right away, cut the dough in half, wrap individual pieces in plastic wrap and store in the freezer.

Penny, I like yours. I've been trying to work up the courage to try this recipe.

 

[pennyJo1960]

Penny, I like yours. I've been trying to work up the courage to try this recipe.

six of one half dozen of the other decided to stay with Pizza tonight try the other when i can be home all day had to go for dog food at Costco bought a pesto sauce basil I will add Italian sausage, bacon, peperoni

 

[ronott1]

Today is chicken soup with German Pretzels!

This is a picture of them resting for 20 minutes with a fan on them. They are in the oven now after getting dunked in boiling baking soda water. I might get brave and use lye next time if I can find the right kind

 

[ronott1]

The pretzels are out! They are very pretty.

 

[pennyJo1960]

my pizza for tonight needs more practice working the dough out

 

[chickmom3941]

hey all would like to know if anyone here make traditional Roux pastry just pulled up a few online pastry thing I am give it a whirl with sausage rolls tonight
Easy Rough Puff Pastry
I make this dough in 30 minutes! The trick is to have freezing cold ingredients and to work quickly. If the room temperature is high or if the butter starts to soften too much, it may require a little freezing, just until the butter hardens, but never that 1 hour resting time between folds that you need with traditional puff pastry!



Author Dini from The Flavor Bender
Ingredients

• 2.1 oz / 60g butter grated and frozen
• 7 oz / 200g butter grated and frozen
• 12.3 oz / 350g flour that has been kept in the freezer for a couple of hours
• 8-10 tbsp of ice cold water I used about 9.5 tbsp
• 1 tsp salt
• 1/2 tsp lemon / lime juice optional

Instructions

1. In a bowl, combine the flour, salt and the 60g of butter. With your fingers quickly rub the butter into the flour.
2. Add the lemon and water, a tablespoon at a time, while mixing with a wooden spoon or your finger tips to bring the dough together.
3. Add enough water to form a firm dough (that is not tacky or too wet).
4. Knead the dough on a floured surface for about a minute, and leave it to rest for about 5 minutes (in the fridge).
5. Roll the dough out into a long rectangle.
6. Sprinkle 100g of grated butter on 2/3rds of the area of this rectangle.
7. Fold over the portion without butter, towards the middle.
8. Then fold over the other end, over the first fold. You completed one fold (while laminating butter).
9. Turn the dough 90 degrees and roll it out to form another long rectangle.
10. Repeat with the rest of the butter and fold over, (completed 2nd fold with second lamination) and turn 90 degrees. Now you have incorporated all the butter in two folds.
11. Complete 3 more folds so you have folded the dough about 5 times. You shouldn't need to refrigerate between folds, if you work quickly, HOWEVER if it's a hot day and the butter starts to seep through, keep the dough in the freezer for about 10 minutes to harden the butter and continue.
12. After the fifth and final folding, wrap the dough in plastic wrap and store it in the fridge until needed.
13. Let it rest for at least 4 hours before using.
14. If you're not using it right away, cut the dough in half, wrap individual pieces in plastic wrap and store in the freezer.

Thanks for the recipe, Penny. Does it perform the same as the puff pastry you can buy at the grocery store? I've always hated having to go buy it whenever I need some, but have never tried making it myself (not sure why I haven't).

 

[MagpieDucks]

my pizza for tonight needs more practice working the dough outView attachment 1223185

Pizza tonight here too!