Any Home Bakers Here?

[igorsMistress]

Yes! and one person died today up the hill from us in Placer County

That's sad. I can't see panicking but I understand the fear of it. I sure don't want it.

 

[ronott1]

That's sad. I can't see panicking but I understand the fear of it. I sure don't want it.

There is a chance that schools will be closed. They have closed schools in Italy today.

That would be the second time I was furloughed with pay in my career at the University. The first time was during the fires in 2018

 

[igorsMistress]

Do you like them better than soaked cakes, like rum soaked pound cake or tres leche cake?

I'm not a fan of soaked cakes much but I do like the rum soaked pound cake. I've only done poke cakes with jello, fresh fruit and whipped cream so we'll see how this comes out.

 

[ronott1]

I'm not a fan of soaked cakes much but I do like the rum soaked pound cake. I've only done poke cakes with jello, fresh fruit and whipped cream so we'll see how this comes out.

The spring baking championship on Food network had a poke cake as part of the competition. The contestant that made it was bashed for not making the poke filling a contrasting color so it was not pretty enough or easy to see when the cake was cut LOL!

 

[bruceha2000]

Wow, twice a week! I very rarely go to town more than once every two weeks.

Well your spouse doesn't require stuff from the health food store that won't keep 2 weeks That's the 56 mile round trip. I also deliver eggs to friends once a week on that trip.

 

[R2elk]

Well your spouse doesn't require stuff from the health food store that won't keep 2 weeks That's the 56 mile round trip. I also deliver eggs to friends once a week on that trip.

You assume too much. There is no spouse. People that want eggs from me have to come here to get them. I do not deliver anything.

 

[N F C]

Yes'm anything with peanut butter usually gets my vote! I think that shortcake one would be great for summer though, minus the graham crackers. I'm going to bake the cake tomorrow morning, we wouldn't have time for it to chill after school.

You're right the shortcake one would be wonderful for summer. I hope Aiden enjoys his birthday cake!

 

[Aria]

Hi Ron, This is the recipe that I used. I tried to follow it to the letter with the exception of using my flour. I used honey as the sweetener and non-fat powdered milk (not KA's). I did the 30 minute soak and kneaded it for about 3 minutes in the kitchen aid, until the dough started getting sticky. Normally, when I make bread and this happens, I'd add just a touch of bread flour and keep kneading, but I wanted to stick as close to their recipe as possible so I pulled it out and finished by hand kneading using stretch and fold method. I still had some tearing after 4 minutes so I probably didn't knead enough. First rise was better than doubled in size and it was a beautifully textured dough. I flattened it and shaped it into an 8" wide rectangle. btw, no flour was added while kneading or in this step, used an oiled surface and hands. I then stretched and rolled it into an 8" log. Put it in the pan and back in the proofer with oiled plastic wrap loosely over the top. After an hour, the wrap had stuck to the pan and the dough was fighting it. I loosened it again and left the dough for another hour.

I put it in the oven at 350 and added my temp probe and a loose cover of foil, but the bread already had an internal temp of 250. This bread was supposed to take 30-40 minutes to cook to an internal 190 temp.

I'm still trying to figure out what to buy from KA to help with this and how to use it. When I go to their website, I get really confused really fast. If you can suggest specific products and tell me how to use them in this recipe, I'm all for experimenting until I get this right. I want to get yeast based bread right before I try to tackle sourdough. My sourdough starter you sent me is sleeping in the fridge. Now that I have the proofer, I can start working with it again, but will likely need a refresher course from you.

A gal Jenny Can Cook on UTube years ago....guess you can still get the recipe...Whole Wheat Bread Recipe looks simple. It is no knead. Aria

 

[Aria]

Thanks for the recipe Bob. Made a copy and will be baking soon. Aria

 

[Aria]

Here are the pics. It tastes fantastic, I just wish it had risen more. The crumb is perfect as well and the crust is nice and soft.
View attachment 2041950View attachment 2041952View attachment 2041954

Bob, Looks GREAT. Looking forward to trying the recipe. I will use
Vital Gluten. Aria