A creative scammer ordered a cake filled with cash, only to make off with the money - and the delicious creation. A Brisbane baker was contacted on social media about the custom request to fill a cake with a substantial amount of money so when the recipient cut into it they got a surprise. But the only person who was surprised - or shocked - was the baker, who turned the cake over after unknowingly being presented with a fake receipt for the bank transfer. The suspect showed a screenshot of a bank transfer receipt before walking away with the personalised birthday cake, Queensland Police said in a statement.
dmsnyder
I am due for a rye bake. (In line after a batch of SJSD baguettes and a couple boules of Forkish Pain de Campagne) This looks like a winner. Thanks for posting your bake and review.
David
MisterTT
I m not clear on one thing, though in the formula is says flour: 34.78%. What sort of flour are we talking about here? I m assuming a strong white wheat flour, but that s not exactly a safe assumption.
pjkobulnicky
I usually have KA-AP or BRM-AP in my bin. You could use a stronger bread flour here with some benefit.
pjkobulnicky
Helen . if you are doing the standard 1 kg loaf then you want a 3-3.5 quart dutch oven. Here is an example. I have purchased them for about $40 (US). If you get two then you can do both loaves of a 2kg recipe at once. BTW . make sure that your oven s racks can take the weight. If you have an inexpensive and lightweight oven then put the DO s on the sides to as not to bow the middle of the oven rack too much.
Marathon Nonni
The Village Baker revisited
Someone mentioned Joe Ortiz’ book The Village Baker . I remembered I met him I think at the Gilroy Garlic festival 20 yrs ago and had a signed copy .as I wasn’t interested at the time in bread baking (just bread eating !) it sat on a shelf ..loaned to a friend ,..got it back yesterday and reading through it ..now it all starts to make sense ..it’s a terrific resource.I just started my bread baking journey this January 1 ..recommended reading
I’m learning each day .this is one of the most satisfying adventures
Step 2
To make the sponge, cream together 250g of the butter and 250g of the caster sugar then add the eggs and mix until combined.
Step 3
Add in the flour and baking powder, followed by two of the espressos, and mix until no lumps remain.
Step 4
Gently stir in the roughly chopped pecans and divide the batter evenly between the two or three cake tins, depending on how many you’re using. Use the back of the wooden spoon to level.
Step 5
Bake the sponges for 20-25 minutes until golden and springy to touch and allow to cool completely. If they aren’t springy, put them back into the oven and check again after 5 minutes.
I'm doing the best I can to follow Richard Bertinet's sourdough method set out in "Crust." One thing I'm quite confused about is the volume of ferment. I bake about once per week. Bertinet suggests you should have 800g ferment; take out 400g for two loaves, and then refresh with an equal mass of water (i.e., 400g) and twice the mass of white bread flour (i.e., 800g). So after