Any Home Bakers Here?

[jnicholes]

The farmhouse cheddar has developed a nice rind. Now it is time to wax it as soon as I buy a pot specifically for the cheese wax.

Also made 30 minute mozzarella today. Ricotta is on the stove now as we speak.

Leicester is still in the press. It will be that way until 5:45 PM.

Jared

 

[bruceha2000]

Wow Jared, 3 cheeses, that is amazing!

I wonder what you use fromage blanc for in cooking……

Wouldn't one want to know that before they went to all the trouble of making it?

 

[Sally PB]

I ordered the catalog from that site yesterday, and I can't wait until it gets here! I really want to get one of the thermometers, but might *have to* order some other stuff too.

I think I'll make mozzarella first.

 

[wyoDreamer]

Looking at the WIKI description of fromage blanc - I would use it for recipes calling for cottage cheese or even ricotta. It sounds sort of like a cross between cream cheese and yogurt...

 

[Sally PB]

Here's a bread question. Has anyone had different results if they used sea salt instead of ordinary table salt for baking bread?

The last two times I made DH my Betsy Bread, the loaf has been... well, retarded, for lack of a better term. The pan is a two paddle pan, and it looked like a paddle wasn't working. The bread was big on one end, and didn't even fill the pan on the other. Both paddles do work.

I wrote off the first one due to old yeast. I bought a new jar of a different brand, double checking the expiration date. Same problem when I made the bread. I think I used sea salt on the second loaf. Don't know why; it was within reach and I didn't think it would matter.

Today, I made it again, but used regular table salt. And to hedge my bets, upped the yeast by 1/4 teaspoon. So far... it looks like it's doing better. I'll know in a couple hours.

 

[Jenessa_096]

Your recipes look good, especially the focaccia! That's the kind of thing the 2 of us really go for

I got my cinnamon roll recipe from King Arthur's website, I've tried several different recipes but this one makes the rolls we like best. Since you have a stand mixer (that's what I use too), I'm just going to copy/paste the directions on here:

Cinna-Buns from KAF
Dough
1 cup (8 ounces) lukewarm milk
2 large eggs, room temperature
1/3 cup (2 5/8 ounces) unsalted butter, cut up
4 1/2 cups (19 1/2 ounces) All-Purpose Flour
1 3/4 teaspoons salt
1/2 cup (3 1/2 ounces) sugar
2 1/2 teaspoons instant yeast

Filling
1/3 cup (2 5/8 ounces) unsalted butter, softened
1 cup (7 1/4 ounces) brown sugar, packed
3 tablespoons (3/4 ounce) ground cinnamon

Icing
one 3-ounce package cream cheese, softened
1/4 cup (2 ounces) unsalted butter, softened
1 1/2 cups (6 ounces) glazing or confectioners’ sugar
1/2 teaspoon vanilla extract

Manual/Mixer Method: Combine all of the dough ingredients in a large mixing bowl, stirring till the mixture becomes cohesive. Transfer the dough to a lightly oiled work surface, and knead it for 5 to 8 minutes, till it’s smooth. Or knead it in an electric mixer, using the dough hook, for 4 to 7 minutes at medium speed. Place the dough in a lightly oiled bowl, turn to grease all sides, cover the bowl with a proof cover or plastic wrap, and let it rise for 60 minutes, till it’s nearly doubled in bulk.
My note: I use the mixer for kneading, the oiled surface kneading is messy!

Assembly: Transfer the dough to a lightly greased work surface, and roll it into a 16 x 21-inch rectangle. Spread the dough with the 1/3 cup butter. Mix the brown sugar and cinnamon, and sprinkle it evenly over the dough.
My note: Rolling the dough on a greased surface was a mess for me, I do mine on a lightly floured surface

Starting with a short end, roll the dough into a log, and cut it into 12 slices. Place the buns in a lightly greased 9 x 13-inch pan. Cover the pan with a proof cover or plastic wrap, and let the buns rise until they’re nearly doubled, about 30 minutes.

Bake the buns in a preheated 400°F oven until they’re golden brown, about 15 minutes. While the buns are baking, make the icing.

Icing: In a small bowl, beat together the cream cheese, butter, sugar, and vanilla. Spread the icing on the buns while they’re warm. Yield: 12 big buns.

Ooh I use their bread recipe

 

[Jenessa_096]

I made some creme brûlée a couple days ago, I think I have a picture of it. I want to make it so bad again, it was soooo good

 

[jnicholes]

Ricotta is done.

My depression is REALLY bad today. I am waiting for a call from my med doctor.

 

[Jenessa_096]

View attachment 2989726

Ricotta is done.

My depression is REALLY bad today. I am waiting for a call from my med doctor.

I’m so sorry.

 

[BullChick]

Here's a bread question. Has anyone had different results if they used sea salt instead of ordinary table salt for baking bread?

The last two times I made DH my Betsy Bread, the loaf has been... well, retarded, for lack of a better term. The pan is a two paddle pan, and it looked like a paddle wasn't working. The bread was big on one end, and didn't even fill the pan on the other. Both paddles do work.

I wrote off the first one due to old yeast. I bought a new jar of a different brand, double checking the expiration date. Same problem when I made the bread. I think I used sea salt on the second loaf. Don't know why; it was within reach and I didn't think it would matter.

Today, I made it again, but used regular table salt. And to hedge my bets, upped the yeast by 1/4 teaspoon. So far... it looks like it's doing better. I'll know in a couple hours.

If brand matters, type will too.

3 Tbsp. of Diamond Crystal brand kosher salt equals 4.5 tsp. of Morton kosher salt.