Any Home Bakers Here?

[Sequel]

So is DH. He'd hate having all the stuff that doesn't get used much, taking up space.

Well if he doesn’t prepare food then more room for you and your tools!

 

[MotherofOrpies]

Just ask my hubby, I love kitchen appliances I prefer proofing my SD in the fridge. I made sweet and savory waffles, in the recipe it called for extra baking soda, I skipped it cos my sourdough is so active

Top sweet, bottom savory , since I don’t have chickens right now a friend who always got hens from me brought me eggs, but 1 broke, so I had to use 7 eggs at once, so hence the waffles, I made over 20, one lone waffle left over

 

[pennyJo1960]

May have to do waffles soon anything not to use the oven.
Morning Home Bakers very warm these days.

 

[jnicholes]

Here is the video on the takoyaki pan. It’s the same video that was on the recipe.

 

[Ladies-Eight]

Made some pretzels yesterday, they turned out great!
View attachment 3582164

Those look great.

Wish I had the time to come by and have one with mustard.

 

[Ladies-Eight]

Here is the video on the takoyaki pan. It’s the same video that was on the recipe.

Thanks.

 

[BullChick]

I’m thinking that two, one pound pans would bake for 30-40 minutes. Any thoughts?

Marble cake

1 C softened butter/margarine

1 C sugar

2 C self rising Flour

4 Eggs

2 TBS milk

3 TBS Cocoa powder (sifted)

1 orange - the zest and 1 TBSp of juice



Preheat oven 350* Grease and flour pan(s).

Cream the butter/spread & sugar.

Add eggs and mix.

Add flour and mix.

Split the mixture into 2 bowls.

In one bowl add the milk and cocoa powder and mix well.

In the other bowl add the orange zest and the juice and mix well.

Using a 2lb Loaf tin, place alternate dollops of the mixture into the tin.

Once all the mixture is in, use a skewer to 'marble' the mix.

Cook for 40 -55mins.

Cut into slices when cool.

 

[BigBlueHen53]

Made some pretzels yesterday, they turned out great!
View attachment 3582164

Everything you bake looks so beautiful and delicious!

 

[ronott1]

View attachment 3581703

View attachment 3581706

Today's loaf came out quite soft in the crumb. Not complaining! It also isn't quite as sour tasting as last week's. I think the difference is in the starter. Last week I carefully waited until it rose and then was falling before I started my dough mixture. Yesterday when I started my mix, I think it may have been still rising. I got impatient. It wasn't fully ripe, so it hadn't fully developed that rich flavor. Oh well, lesson learned! It's still good!

I feed the starter in the morning, mix the dough in the afternoon, let it hydrolyze in the fridge overnight, do the stretch-and-folds the following morning, let it rise most of the day, and bake late afternoon. Let it cool and rest overnight, cut it in the morning. Well, today I went ahead and cut it after cooling a couple of hours, couldn't wait!

Anyone want to share their routine? Can you get it done all in one day? How do you do yours, @ronott1?

I mix a tablespoon of starter with 90G of water and 90G of flour at about two in the afternoon.

I mix 540F of flour, 380G of water and 12G of salt together in a large bowl at 7:30pm. I cover and then fold and stretch the dough every half hour until 9pm.

The dough is covered with plastic wrap and left on the counter over night in summer. In Winter, it goes into the proofer at 75F.

In the morning, about 6am, I shape the dough into a banneton and them it goes into the fridge for two to three hours. Timing is not that critical!

I put a baking pan(Dutch oven or clay baker) into the to heat at 450F for 45 min. or so. When the pan is hot, I roll the dough out of the banneton onto parchment paper, score the bread and then put it into the pot. I bake for 20 minutes and then move the bread onto a cookie sheet to crisp up for 6 to 7 minutes.

Basically you have bread in the late morning that way.

 

[ronott1]

I’m thinking that two, one pound pans would bake for 30-40 minutes. Any thoughts?

Marble cake

1 C softened butter/margarine

1 C sugar

2 C Flour

4 Eggs

2 TBS milk

3 TBS Cocoa powder (sifted)

1 orange - the zest and 1 TBSp of juice



Preheat oven 350* Grease and flour pan(s).

Cream the butter/spread & sugar.

Add eggs and mix.

Add flour and mix.

Split the mixture into 2 bowls.

In one bowl add the milk and cocoa powder and mix well.

In the other bowl add the orange zest and the juice and mix well.

Using a 2lb Loaf tin, place alternate dollops of the mixture into the tin.

Once all the mixture is in, use a skewer to 'marble' the mix.

Cook for 40 -55mins.

Cut into slices when cool.

You are likely correct about the time!

The trick it to check at the early time-- or a bit before that.

I have found a lot of recipes cook faster for me than in the recipe.