Any Home Bakers Here?

[N F C]

If you guys are interested, check that bread book out. Great step-by-step photos and the recipes are explained about why they work the way they do. It's available on Amazon:
ref=sr_1_2

 

[ronott1]

Japanese Milk Bread

2 Cups plus 3 Tab bread flour
1/2 Cup water
1/2 Cup cold whole milk
1 egg
1 1/2 tsp yeast
2 Tab sugar
1 1/2 tsp salt
3 Tab unsalted butter, softened, plus 1 Tab melted

1. Whisk 3 Tab flour and water in small bowl until no lumps remain. Microwave, whisking every 20 seconds, until mixture thickens to stiff, smooth consistency (about 40-80 seconds).

2. Whisk milk, egg and flour paste in stand mixer until smooth. Add yeast and remaining 2 Cups flour. Using dough hook on low speed, mix until cohesive dough starts to form and no dry flour remains, about 2 minutes. Scrape down bowl as needed. Cover bowl tightly with plastic wrap and let rest for 15 minutes.

3. Add sugar and salt to dough and mix on low about 5 minutes. With mixer running, add softened butter, 1 Tab at a time, and mix until butter is fully incorporated, about 2 minutes. Increase speed to medium-low and knead until dough is smooth and elastic and clears sides of bowl but sticks to bottom, about 5 minutes.

4. Transfer dough to lightly floured counter and knead by hand to form smooth, round ball, about 30 seconds. Place dough seam side down in lightly greased large bowl, cover tightly with plastic and let rise until doubled in size, about 1 - 1 1/2 hours.

5. Grease 8 1/2" by 4 1/2" loaf pan. Press down on the dough to deflate. Turn dough out onto lightly floured counter (side of dough that was against bowl should now be facing up). Gently press and roll into 24" by 4" rectangle. Using pizza cutter or knife, cut rectangle lengthwise into 2 equal strips.

6. Roll 1 strip of dough into snug cylinder, pinch seam closed and place seam side down in loaf pan, with spiral against long side of pan. Repeat with remaining strip of dough, placing it adjacent to other in the pan.

7. Cover loosely with plastic and let rise until loaf is level with lip of pan and dough springs back minimally when poked gently with your knuckle, 30 minutes to 1 hour.

8. Adjust oven rack to lowest position and heat oven to 375*. Bake until deep golden brown and loaf reaches 205-210*, 30-35 minutes, rotating pan halfway through baking. Let loaf cool in pan for 15 minutes. Remove loaf from pan and transfer to wire rack. Brush top and sides with melted butter. Let cool completely before serving.

From America's Test Kitchen "Bread Illustrated"

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Thanks for the recipe and the book tip!

 

[ronott1]

I baked the blueberry coffee cake this morning. It is very good!

 

[pennyJo1960]

Need to make bread this morning

 

[DigMyChicks]

Here's yesterday's bread (the photo angle kind of skews the look of how it really turned out):
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Both sides were the same size, not one huge side and one small side

Looks good!

I baked the blueberry coffee cake this morning. It is very good!

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Looks good too!

 

[pennyJo1960]

Found a loaf of bread in the freezer so will wait a few days to make any

 

[Aria]

We were invited to one of our neighbors...great visit. We talked
about a lot of things. AND they asked if I was still baking BREAD.
She does not make yeast breads. I just mixed a loaf of my
Milti Grain and will take it to them in the morning. I did NOT mention I was going to do this. They will be surprised. I did not know if I got around to making Bread...

 

[pennyJo1960]

very nice of you I take bread down to local food bank here also

 

[ronott1]

Need to make bread this morning

I plan on making rolls to freeze for Thanks Giving tomorrow

 

[jnicholes]

Duck a l'orange is on the menu!