The bakers' thread

[T4tomo]

no photo's as you need to eat them quickly but I did flamme kuche last night, and used a liberal dusting of semolina the underside of the base, which worked really really well, stops the buggers sticking to what ever you prep them on and leaves them crispier than just "more flour". Would work a treat on pizza's too.

 

[glasgowcyclist]

no photo's as you need to eat them quickly but I did flamme kuche last night, and used a liberal dusting of semolina the underside of the base, which worked really really well, stops the buggers sticking to what ever you prep them on and leaves them crispier than just "more flour". Would work a treat on pizza's too.

I’ve never heard of those, so I had to google the term.

Can you recommend a recipe?

 

[glasgowcyclist]

One of a pair of multiseed bloomers that I made yesterday..

 

[T4tomo]

I’ve never heard of those, so I had to google the term.

Can you recommend a recipe?

https://www.bbc.co.uk/food/recipes/tarte_flambe_95147

I use Rick Stein,s as that is programme that alerted me to them. Cook one at a time and eat piping hot, they aren't as good cool / cold like pizza .

 

[Tom B]

The former. The latter's not worth bothering with...

Having said that, I'm talking about the "Redmere Farms" branded garlic from Tesco, the ones that come in a pack of 4. They're not the biggest, so I'd guess it translates into about five cloves or so. Thing with garlic though, is the longer you cook it, the sweeter it gets.

Agreed, I often buy a bunch of garlic bulbs when they're on super 6 or reduced. Cook the entire bulbs in the oven until soft and squishy (usually when cooking a roast or something) and then chop the tops off the bulbs, squeeze out the inners into a silicone ice cube tray. Once they're frozen I pop them out into a bag. They're lovely and sweet and ideal for sauces etc.

I’ve never heard of those, so I had to google the term.

Can you recommend a recipe?

Likewise, they're on the menu for next weekend. It will also force me to clean the oven before hand too. Its pretty smoky and stinky at the top end at the moment.

 

[figbat]

https://www.bbc.co.uk/food/recipes/tarte_flambe_95147

I use Rick Stein,s as that is programme that alerted me to them. Cook one at a time and eat piping hot, they aren't as good cool / cold like pizza .

I love flammkuchen. And tartes flambé.

 

[richardfm]

The remains of a Japanese Hokkaido milk bread that I made the other day. As you can see, I forgot the egg wash and I can't slice bread properly, but I'm still pleased with it.

 

[glasgowcyclist]

The remains of a Japanese Hokkaido milk bread that I made the other day. As you can see, I forgot the egg wash and I can't slice bread properly, but I'm still pleased with it.
View attachment 705237

Looks fab. I can taste it from here!

 

[Dave 123]

The dough I can do. What I cant seem to get is the tomato pizza base sauce..... Its either too harsh or over complicated...

What's yours?


My Effort
View attachment 692133

I use the best quality tomato purée. It’s quick and easy and there is no moisture to make a soggy base.

 

[Svendo]

I use the best quality tomato purée. It’s quick and easy and there is no moisture to make a soggy base.

FWIW I reduce down a tin of chopped toms, with the oil from the anchovies and the whey from the 2 packs of mozerella. Little bit of seasoning.

 

[figbat]

FWIW I reduce down a tin of chopped toms, with the oil from the anchovies and the whey from the 2 packs of mozerella. Little bit of seasoning.

I simply crush some tinned tomatoes, with a brief whizz to get rid of the bigger lumps. I’ll strain off the juice before crushing. I add a splash of olive oil, a pinch of salt an sugar and maybe a few basil leaves. I’ll be sparing with how much goes on the base although Neopolitan pizzas do have a fairly soggy base.

The mozzarella can be more of an issue as it bleeds fluid when cooked - I’ll tear it up and press between sheets of kitchen roll before adding to the pizza, which is done near the end of cooking to prevent browning it (since I use a home oven that takes a few minutes to do the pizza). The basil leaves go on as the pizza comes out.

 

[Dave 123]

FWIW I reduce down a tin of chopped toms, with the oil from the anchovies and the whey from the 2 packs of mozerella. Little bit of seasoning.

And I’m too lazy!

 

[T4tomo]

I can now hand raise a hot water crust pork pie.

 

[figbat]

I can now hand raise a hot water crust pork pie.

I love working with hot water crust pastry.

 

[Reynard]

That's something I've never done, but always wanted to try, as I absolutely LOVE a good pork pie.