Reynard
Guru
- Location
- Cambridgeshire, UK
The bakers' thread
- Thread starter glasgowcyclist
- Start date
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OP
OP
glasgowcyclist
Charming but somewhat feckless
- Location
- Scotland
I made some batons (can't really call them baguettes) to make garlic bread to accompany tonight's dinner.
I don't know if they'll last that long though!
I don't know if they'll last that long though!
figbat
Slippery scientist
- Location
- South Oxfordshire, UK
So here’s the final effort - best so far (EIIDSSM):
Also on the menu is a modern interpretation of the classic torrone di morte - usually done with hazelnuts and a hazelnut chocolate filling, this one uses the ubiquitous Biscoff biscuits (cream sandwich ones) and spread:
And another fusion dessert - tiramisu meets the Black Forest:
…served with lightly-sweetened whipped cream laced with cherry brandy.
Also on the menu is a modern interpretation of the classic torrone di morte - usually done with hazelnuts and a hazelnut chocolate filling, this one uses the ubiquitous Biscoff biscuits (cream sandwich ones) and spread:
And another fusion dessert - tiramisu meets the Black Forest:
…served with lightly-sweetened whipped cream laced with cherry brandy.
Reynard
Guru
- Location
- Cambridgeshire, UK
That chocolate thing with the density of plutonium looks really good... 
figbat
Slippery scientist
- Location
- South Oxfordshire, UK
It is VERY rich!That chocolate thing with the density of plutonium looks really good...
Reynard
Guru
- Location
- Cambridgeshire, UK
figbat
Slippery scientist
- Location
- South Oxfordshire, UK
Today is a simple oat cookie two ways - one ‘regular’ and one with a raspberry jam centre. Good, solid crowd pleasers.
I did also throw together some suet dumplings to go on top of my made-up IKEA meatball stew - no pictures though, all gone!
I did also throw together some suet dumplings to go on top of my made-up IKEA meatball stew - no pictures though, all gone!
Last edited:
IaninSheffield
Veteran
- Location
- Sheffield, UK
figbat
Slippery scientist
- Location
- South Oxfordshire, UK
Oops! Wooden you know it, I’ve fixed it.
That chocolate thing with the density of plutonium looks really good...
Depleted chocolate. It has its own gravitational field by the look of it. Yum.
figbat
Slippery scientist
- Location
- South Oxfordshire, UK
More like I do, now that I have consumed it. You certainly only need a small slice at a time.
Dave 123
Legendary Member
- Location
- Cambridgeshire alps
I’
ve not posted here for a while…
A seeded loaf with 25% rye and 50% milk.
Soft and sweet!
Excellent "ears" in the crust.
Please share recipe for these.
OP
OP
glasgowcyclist
Charming but somewhat feckless
- Location
- Scotland
Yikes, I can't remember which one that was but I will check my notes when I get home.
Tom B
Guru
- Location
- Lancashire
I know there are quite a lot of bread bakers on here. So I've been messing around largely unsuccessfully trying to make home made barm cakes.
Now there is a whole world of discussion about what a barm cake is and it's called different things across the country. Let's not get into that argument. I just go with whatever the locale preference is wherever I am.
I'm in Lancashire so it's a barm cake today...
It's a light floury fluffy bread bun, open textured inside, soft with a thin light crust, it will squash if squeezed. It cannot be described as crispy or having any sort of bite and only a light chew. They're a light golden on top and usually white at the sides. They can come stuck together but usually these days don't.
They're best bought daily from local bakeries and nothing from a Supermarket, Warburton's or large bakery gets near it. A propper barm needs to be kept covered or at least in a paper bag as it will dry out in a few hours.
Historically I think they was made from the yeasty foam from the top of beer brewing (barm), hence the name barm cakes.
I've tried several times to replicate them. But always end up with something too crusty, too chewy too dense.
I'm thinking they're going to have only a brief kneed, high water content, a long prove and a low temp cook but I can't get it anywhere near.
Any offers
This is something like...
Now there is a whole world of discussion about what a barm cake is and it's called different things across the country. Let's not get into that argument. I just go with whatever the locale preference is wherever I am.
I'm in Lancashire so it's a barm cake today...
It's a light floury fluffy bread bun, open textured inside, soft with a thin light crust, it will squash if squeezed. It cannot be described as crispy or having any sort of bite and only a light chew. They're a light golden on top and usually white at the sides. They can come stuck together but usually these days don't.
They're best bought daily from local bakeries and nothing from a Supermarket, Warburton's or large bakery gets near it. A propper barm needs to be kept covered or at least in a paper bag as it will dry out in a few hours.
Historically I think they was made from the yeasty foam from the top of beer brewing (barm), hence the name barm cakes.
I've tried several times to replicate them. But always end up with something too crusty, too chewy too dense.
I'm thinking they're going to have only a brief kneed, high water content, a long prove and a low temp cook but I can't get it anywhere near.
Any offers
This is something like...
