Any Home Bakers Here?

[pennyJo1960]

sorry but bonbons rate over bread this time

 

[DigMyChicks]

Well if you ever find yourself with a bunch of extra, unwanted & unloved bonbons, send them on over

Will doThere weren’t very many left...think I rolled 239. All lemon bars and cookies were gone. BFF had someone do a cake for her and she wasn’t happy with it...I said why didn’t you have me do it?

I baked bread today and have cookies ready to bake.



View attachment 1407321

I will get a picture of them when they come out

Beautiful bread...that is not my specialty but wish it was!

 

[ronott1]

I have a bunch of cookie batter ready to bake in the freezer



I baked some for the DW and I



Chewy chocolate chip and Mocha cookies

 

[pennyJo1960]

now that seems great tell you what Dig you make me bonbons I will bake you all the bread you want

 

[N F C]

now that seems great tell you what Dig you make me bonbons I will bake you all the bread you want

And @DigMyChicks can decorate my cakes & cookies! I am not a decorator but I can bake them ok.

 

[DigMyChicks]

now that seems great tell you what Dig you make me bonbons I will bake you all the bread you want

Works for me

And @DigMyChicks can decorate my cakes & cookies! I am not a decorator but I can bake them ok.

I’m not a cake decorator but could attempt itit would maybe look better then the one that was at graduation last night

 

[rjohns39]

What a spread!

What kind of bonbons did you make?

Well if you ever find yourself with a bunch of extra, unwanted & unloved bonbons, send them on over

X2

Ron, the bread looks great... I still need to figure out how to get my crumb on the whole wheat a bit moister...

 

[ronott1]

X2

Ron, the bread looks great... I still need to figure out how to get my crumb on the whole wheat a bit moister...

There is one technique and some bread enhancers:
1. Mix the liquid with the whole wheat flour and let it sit for 20 to 30 minutes. Whole wheat absorbs liquid slower than white flour so it goes dry easier. Add proofed yeast at this point
2. Oil, butter and other shortenings is a dough enhancer. For Three loaves I added 1\4 cup of oil
3. Eggs is a dough enhancer. Use one or two eggs depending on the size of the batch
4. non diastolic malt powder is a dough enhancer. Use a teaspoon or two up to a tablespoon for big batches. I made this batch with molasses which does the same thing
5. lecithin is a dough enhancer--a teaspoon or two helps with crumb.

Finally, I bake to 195 and use a temperature probe

Play around with the above and you will get the bread you want

 

[pennyJo1960]

good thing to still in the file huh thanks Ron

 

[Kim's Chix]

I love to bake!!