Any Home Bakers Here?

[Tremogg]

Did some baking on Friday.
Made 3 loaves of Japanese milk bread and baked some cookies
Here is the recipe for the bread. I doubled the recipe,, made 3 separate smaller loaves. Recipe as below will make one standard loaf pan.
Here is link to the recipe from author/baker
https://aseasyasapplepie.com/sandwich-bread-tangzhong/#recipe

SANDWICH BREAD WITH TANGZHONG
prep time: 20 MINScook time: 25 MINStotal time: 45 MINS
This sandwich bread is tender, soft and stays fresh even after a few days. The secret ingredients is tangzhong or water-roux
INGREDIENTS
For the Tangzhong:
⅔ cup+1 tablespoon (175 g) water
¼cup+½ tablespoon (35 g) all-purpose flour
For the Dough:
3 ¾ cups (450 g) all purpose-flour
¾ cup (180 ml) milk I used skimmed milk
1 teaspoon (3 g) dry yeast
4.7 oz. (135 g) Tangzhong
2 tablespoons granulated sugar
3 tablespoons extra virgin olive oil
1 teaspoon (8 g) salt
INSTRUCTIONS
Make the water roux. Whisk together the flour and water until there are no lumps.
Cook over medium heat, whisking constantly, until the mixture has thickened and has the consistency of a thick paste. If you have a thermometer check the temperature, it should be 65 degrees C (150 degrees F).
sandwich bread with tangzhong
Remove from heat, place the mixture into a small bowl and cover with cling film (make sure that the surface is touched with the cling film to prevent a skin from forming).
When the water roux is cool, make the dough.
Dissolve the yeast in half of the milk.
In the bowl of a stand mixer, add the tangzhong and all the other ingredients except for the extra virgin olive oil and salt.
Start mixing and, when all the ingredients come together, add the oil and salt .
Continue to mix until the dough becomes soft and smooth. This will take about 10/15 minutes.
Make a ball,
Sandwich bread with Tangzhong
put it in a bowl covered with cling film and let it proof until it’s double in size, about 1 hour and 30 minutes.
After the dough has doubled in volume, oil a 9"x5" (22×12 cm) loaf pan.
Turn the dough onto a floured surface .
Using a rolling pin, roll it into a rectangle. The long side should be slightly longer than the loaf pan.
Sandwich bread with Tangzhong
Gently roll the dough into a log
sandwich bread with Tangzhong
and transfer the log into the loaf pan (seam side down) tucking the ends underneath the log.
Cover with cling film and place in a warm place to allow to rise until doubled ( about 1 hour).
sandwich bread with Tangzhong
Preheat the oven to 425 degrees F (220 degrees C).
Bake for about 25 minutes. If the top of your bread is browning too fast, cover it with aluminum foil.
Let the sandwich bread cool in the pan for 5 to 10 minutes before turning out onto a wire rack to cool completely.
Enjoy!
NOTES
Prep time doesn’t include rest time
author: ELENA TOMASI course: BREADcuisine: AMERICAN
Serving: 56 g, Calories: 149 kcal, Carbohydrates: 26.2 g, Protein: 3.6 g, Fat: 3.1 g, Sodium: 162 mg, Fiber: 0.9 g, Sugar: 2.3 g

My pix of process or progress
I made the TANGSHONG as per recipe, and doubled the amounts. Turns out the recipe called for most,, but not all that I made. I ended up with about 150 grams extra. (about ½ cup) I decide to drop it into the dough mix , anyways.. I experiment.
View attachment 3046584
Did not take pix of before rise, and after rise,,, but here is when out of oven. Temp shows it is done. Still in my triple long narrow pan.
I lined the pan with parchment,,,, for ez removal,, and I brushed base and tops with EVOO.
View attachment 3046585
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Only was able to wait 10 minutes before slicing The crust is stiff, but thin. and the interior is SUPER SOFT
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And for dessert,,, packet cookie mix.
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Well I did not make one giant as suggested,,, but made 12 regular cookie size pieces. from this kit. I added my extra pecans that did not come in kit.

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20 minutes later.
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This is a new bread recipe for me... I cant wait to try this!! Thanks for the share

 

[pennyJo1960]

Morning Home Bakers.. Making pizza tonight chicken, bacon.

 

[SnapdragonQ]

Feeding the refrigerated SDS question...

If anyone remembers, I made the Amish Friendship Bread starter with a packet of yeast when I was making my from scratch GF SDS. The AFB starter did its thing, I followed the directions, and stuck it in the fridge when I was supposed to, last weekend.

Getting ready for my first one week feeds. The from scratch us fine. Looks fine and smells the same.

The AFB smells like a glass of juice. Strongly of juice! And has a pinkish purple tinge to the hooch and the very top layer of starter.

I'm thinking of tossing it, but before I do...I poured off the hooch, gave it a light stir just in case. The more sour smell came back, but it still has a fruity smell too.

I'm thinking this is not a good thing?
But I also dont know if the color and/or smell could be related to the different flours than my from scratch one.

 

[Swiss]

Bread pudding. Or strata?

When I first started baking gluten free, I ended up making a lot of bread puddings with the fails.

I will say though, your bread is gorgeous! Slice and toast for quick pizzas??

Thanks! The crust was also super hard and SO flat (like MAYBE an inch tall)... so.... not actually worth the effort...

I had same results with my old sourdough starter,, Guess it was not very strong,,,, so I went HYBRID,,, translation,,,,,,,,,,, I used my starter,, and added yeast. Made the bread tasty like sourdough,,, but the added yeast did all the heavy lifting.. Also from long process to a 3 hour process. I have no quarrel with my commercial yeast
I have a new culture (dry) that I will start in a little while. When weather gets warmer. I have learned a lot about the way to use starter from postings by @Aria and @Blooie
Tomorrow I will bake some Japanese milk bread. May use tangzhong in it also. I also like to change recipe often,, but not drastically. Will try to take pix for play by play.

I was adding 1 tbsp of sugar to my recipe and they were rising consistently. I keep forgetting that I could also add some commercial yeast!

I use 1 room temperature egg per 100 grams of 00 flour for most pastas. If it’s a little dry, I just wet my hands and keep on kneading. That seems to do the trick. If I’m using Semolina flour for more shaped pastas I use water and, if called for, a little olive oil, but no eggs.

@Swiss - I darn sure don’t see anything wrong with your sourdough!!

Thank you for those kind words!

They look good!

timing for oven spring is a tough one. Try letting it rise for an hour at 85F and then putting it into the fridge for an hour while the oven warms up and then baking the loaf.

Thanks! I'll hopefully remember this the next time I make a loaf.

Thank you all for the kind words! The third loaf rose a little more than the other 2 and is a smidge less dense. I think the bowls I put them in for their final rise were too wide, so they spread out too much.

 

[Lemon-Drop]

Been doing some cooking/baking today-made lemon poppy seed muffins, bacon, eggs, chocolate brioche, and oranges with spice sauce, then I'm making two chocolate cream pies for dessert.

 

[Ladies-Eight]

Feeding the refrigerated SDS question...

If anyone remembers, I made the Amish Friendship Bread starter with a packet of yeast when I was making my from scratch GF SDS. The AFB starter did its thing, I followed the directions, and stuck it in the fridge when I was supposed to, last weekend.

Would you be willing to share the recipe for the Amish Friendship Bread starter and the recipe for the bread?

 

[Ladies-Eight]

Bakers good morning one and all!

The temperature is 58 and partly sunny.

Have a great day!

 

[Aria]

We are having SNOW SHOWERS.

 

[rjmyooper]

The AFB smells like a glass of juice. Strongly of juice! And has a pinkish purple tinge to the hooch and the very top layer of starter.

My starter gets the dark watery hooch all the time. It just means that the bacteria ran out of food to consume. I pour it off, but many people who like a strong sour taste in the bread stir it in when they add more flour water.
The smell is difficult to get used to, but it's fine, in fact it's great because it means the bacteria is working. Think about a thousand little farm animals eating and what comes out of them. It's stinky.
Personally, I always throw away 1/4 of the starter when I feed. "Out with the old, in with the new". Then I feed with 30 grams of water and 30 grams of fresh home milled WW flour. I NEVER use tap water, but if your on a well, you will be fine.

 

[rjmyooper]

@Lemon-Drop I'm making Lemon Poppy Seed Muffins today too. Must be something about Spring that makes us want to bake with lemons. I will be bringing them to my meeting Monday night.
The picture is of some Blueberry Muffins I did about two weeks ago.