Don't mean to bore anyone with similar posts all the time but I gotta keep track of progress. These two loaves shaped out rather thin in the center which can pose some challenges getting the loaf to open up. But, fine tuning the technique with my oven is getting finer and finer. Pop them in at about 500F and now about 5oz of room temperature water for quick burst of steam.
72A532D9-41CA-4FDA-A2F8-F925DF88B104.jpeg Southern carrot cake. I’ve never made a carrot cake before believe it not. I’ve never been a huge fan of them, I’ve always said they’re just fine. This recipe is from Southern Living Magazine and was intended to make carrot cake bars. I’ve adjusted the weights to make a 9” round cake instead. Ingredients (tall 9” round)2 cups
I have been baking bread for years and knead my breads by hand. I like the feel of the dough. Having just redone my kitchen with granite countertops, I started looking into purchasing a bread board to knead on and see silicone mats are being used as kneading surfaces. These mats are advertised as "non-stick" surfaces. I am wondering how the dough will grip to the surface if it
2 Cups flour 1 (8-ounce) jar apricot preserves Powdered sugar, for dusting
Step 1: Preheat oven to 375 F.
Step 2: In a large bowl with a mixer, cream 1 cup softened butter and 8 ounces softened cream cheese together until well-blended.
Step 3: Add 2 cups flour and 1/2 teaspoon baking powder and mix well. Refrigerate dough for 3 hours.
Step 4: Roll dough out on a lightly floured surface to 1/8-inch thickness. Cut dough in 3-inch circles and fill each with 1 teaspoon of apricot preserves. Fold circles in half and press with fork to seal.
Step 5: Place on ungreased cookie sheet and bake in oven for 7 to 10 minutes or until golden brown. Remove from pan and quickly roll in powdered sugar.
mourner
Thanks for sharing the resources, I ll definitely watch the masterclass!
One realization that I wanted to share. As a beginner, I baked my first obviously overproofed loaf today. The early beginner resources I read when I started all stressed that it s better to underproof than overproof, and that overproofed dough is a lost cause, etc., so I avoided overproofing at all costs, and ended up with underproofed loaves for most of my bakes at the beginning.
Then I got to read Trevor s fantastic Open Crumb Mastery, where he stresses the importance of pushing the fermentation to the limit over and over. So, after getting a fantastic loaf twice in a row, I decided to try to push it even more and finally got my first flat loaf today. After tasting it, one thing is clear I shouln t have avoided it! Overproofed loaf may be flat, but it s still super delicious and has great texture. Underproofed on the other hand isn t as pleasant to eat, it s gummy, dense in a bad way and d