The bakers' thread

[Dave 123]

A salvage operation this morning. It seems like Putin has been at my bbq gas!

I knew it was running low, but after 15 minutes the temperature was dropping.

I turned the (new) oven on. I’d not baked in there yet.

So the loaves came off the bbq, out of the casserole pots, on to a tray and in the oven on 280°.

One has come out fairly normal, the browner one is harder crust with a glazed look. Both treated the same…. Who knows!?

 

[glasgowcyclist]

in the oven on 280°

That’s a very high temperature. Do you normally bake at that temp?

 

[Dave 123]

That’s a very high temperature. Do you normally bake at that temp?

In the bbq I do, the lowest I get that to is 300°. But the loaves are in a Dutch oven.

 

[glasgowcyclist]

In the bbq I do, the lowest I get that to is 300°. But the loaves are in a Dutch oven.

Even being in a Dutch oven that till seems rather high but the important thing is whether you are pleased with the result.

 

[Dave 123]

Even being in a Dutch oven that till seems rather high but the important thing is whether you are pleased with the result.

I am.

They just about salvaged. Just a slither along the bottom that’s a bit doughy.

 

[oldwheels]

Can anyone point me in the direction of a nice not too fruity fruit loaf recipe that might also work in a bread maker. I'm not a fan but my neighbour has asked me to make them something ideally they could do I'm their bread maker.

They want something like you buy from supermarkets. More bready than cakey.

I use an ordinary white loaf recipe and before the second kneading cycle bung in a measure of currants or raisins. The measure is the same one as used to measure the flour.
I sometimes add some ground cinnamon but this is not necessary.
The breadmaker has helped a lot to reduce my electricity bill as well.

 

[figbat]

It’s been a busy 3 days here in preparation for Christmas. Today’s finale is this chocolate babka, which will be our centrepiece cake.

Made as a garland rather than the usual loaf, as a nod to the festive season.

 

[figbat]

These Italian hazelnut biscuits ‘baci di dama’ also appeared. Traditionally these are sandwiched with chocolate but I prefer to serve them as little individuals like this.

 

[figbat]

Some mince pie crumbles…

 

[figbat]

This is a pan di Spagna - a kind of shortcut Genoise sponge. It is actually an intermediate step on the way to the final product, but until I get home in about half an hour I don’t have a picture of the outcome, so here’s the teaser - wonder if anybody will guess what the end point is?

 

[figbat]

I also put together a kind of cheesecake to use up some leftover mascarpone cream I made a while ago for a tiramisu. I made a Biscoff biscuit base, covered with a thin layer of Biscoff spread (it’s a thing), topped with the mascarpone cream and sprinkled with crumbled Biscoff biscuits. Sadly no picture but it tasted really good!

 

[Reynard]

I just baked an oat & rye bloomer for a friend's Xmas pressie. She prefers one of my breads to go with her cheese & chutney instead of a posh box of crackers...

 

[C R]

First ever attempt at making mince pies at C R Manor. Daughter 1 made the pastry and I assembled and baked the things, the looks are up to my usual rustic standards, but they taste nice enough.

 

[figbat]

This is a pan di Spagna - a kind of shortcut Genoise sponge. It is actually an intermediate step on the way to the final product, but until I get home in about half an hour I don’t have a picture of the outcome, so here’s the teaser - wonder if anybody will guess what the end point is?
View attachment 672096

So, the pan di Spagna gets crumbled up and mixed with cocoa, black cherry jam and an egg yolk to make the filling for these biscotti all’amarene. This time I also added some chopped dried cherries that I had soaked overnight in cherry brandy. The filling is encased in pastry and topped with royal icing.

 

[annedonnelly]

You deserve a rest after all that @figbat