The bakers' thread

[figbat]

Another babka. Still cooling so I haven’t cut it yet. For this one I used ground ginger in the dough and the filling is a mix of butter, soft brown sugar, ground ginger and finely-diced stem ginger soaked in syrup. I then glazed it with the syrup from the stem ginger jar.

 

[Colin Grigson]

Another babka. Still cooling so I haven’t cut it yet. For this one I used ground ginger in the dough and the filling is a mix of butter, soft brown sugar, ground ginger and finely-diced stem ginger soaked in syrup. I then glazed it with the syrup from the stem ginger jar.
View attachment 621514

The word ‘Babka’ means ‘grandmother’ here …. would you be able to point me to a recipe please - my Slovak wife is drooling here and would like to try

 

[figbat]

The word ‘Babka’ means ‘grandmother’ here …. would you be able to point me to a recipe please - my Slovak wife is drooling here and would like to try

This is the one I use. I just substitute the spices and nuts for different flavours.
https://realfood.tesco.com/step-by-step/how-to-make-babka.html

 

[figbat]

And by the way, this ginger one is as awesome as the previous cinnamon ones and mixed spice one!

 

[Colin Grigson]

This is the one I use. I just substitute the spices and nuts for different flavours.
https://realfood.tesco.com/step-by-step/how-to-make-babka.html

Thank you figbat - appreciated

 

[Reynard]

I'm going to have a crack at that as well.

It's totally different from the traditional Polish babka that I usually bake for Christmas and Easter, but it really tickles my fancy.

 

[figbat]

One from the archives. This is a Christmas gala pie I made for a family gathering a couple of years back. The centre is sausage meat, wrapped in bacon, surrounded by turkey mince with a jelly made with stock, wrapped in hot water crust pastry.

 

[Colin Grigson]

Biscuit and cookie baking session with the children, we wanted to make up some gift boxes for our long suffering neighbours (our new house build is disruptive to the usual tranquility they enjoy) and now we’re off to deliver

 

[alchurch]

And at the other end of the scale, soda bread, which is incredibly easy and quick to make.
350 ml buttermilk (or just add two tbsps lemon juice to ordinary milk, full fat is best and leave for 15 mins)
500g plain flour (or whatever mixture of flours you want)
1 tsp salt, 1 tsp bicarbonate of soda
Mix everything together, shape into a round, roll in oats, or linseed or any seed really, cut a cross into the top (this is to help it cook through)
36 mins in oven at 180C.

For added deliciousness, one or two tbsps black treacle at the mixing stage (my favourite) or fried onion and cheese.
The basic recipe gets you this
View attachment 387760

Mine turned out very dense, similar to a scone in texture

 

[alchurch]

This is true, without adding strong white flour both flours will give a very dense loaf (which some people prefer of course). They both need more water than usual aswell.

My spelt rises ok,1 1/2 tsp yeast to 350g flour. It does not seem to keep for long though

 

[C R]

Banana bread again, I'm starting to think that our children let the bananas go brown on purpose so that I make them into bread.

 

[Tail End Charlie]

Mine turned out very dense, similar to a scone in texture

Yes, it's not a light and airy loaf, but I wouldn't say dense. Mind you I prefer heavier breads.

 

[Tail End Charlie]

My spelt rises ok,1 1/2 tsp yeast to 350g flour. It does not seem to keep for long though

That's largely the reason I started baking my own bread, when a bought loaf lasts ages before going off and a homemade one doesn't, it tells you something about the "extras" that are in them. I like to know what I'm eating.

 

[Reynard]

A home made loaf can keep really well too - it's all in the method.

Long fermentation gives you a better-keeping loaf, as does throwing in a tablespoon or so of vegetable oil into your dough - lean, fast-baked breads will go stale very quickly.

Also, wrap your bread in a tea towel. That helps it keep, too.

 

[figbat]

Agreed - sourdough loaves always last well too. And if any bread is a bit stale then 10-15 minutes in the oven, wrapped loosely in foil with some water sprinkled on will revive it.