The bakers' thread

[glasgowcyclist]

Christmas cake has been made and is now in the oven

Love the scales!

 

[biggs682]

And it's cooked

 

[figbat]

Biscotti cantucci; hazelnut and chocolate.

 

[glasgowcyclist]

View attachment 795849 Biscotti cantucci; hazelnut and chocolate.

All you need now is some vin santo and your evening is perfect.

 

[figbat]

Here’s this year’s now-traditional centrepiece cake - a mixed spice babka.

 

[T4tomo]

And it's cooked

View attachment 795276

Aren't you about 3 months late with that?

When I were a lad, we used to make them in September and then feed them brandy wrap them up for 3 months....

 

[biggs682]

Aren't you about 3 months late with that?

When I were a lad, we used to make them in September and then feed them brandy wrap them up for 3 months....

No there's no alcohol involved and just needs a couple of days before eating

 

[T4tomo]

No there's no alcohol involved and just needs a couple of days before eating

That's my point, there should be brandy involved, the cake improves with a bit of feeding and maturation!

if you're tea total then use sherry

 

[biggs682]

That's my point, there should be brandy involved, the cake improves with a bit of feeding and maturation!

if you're tea total then use sherry

Can't use sherry either

 

[T4tomo]

there is chance I may have been joking about the sherry

I made an Chocolate orange artic roll on Sunday as the "alternative" pudding for Xmas day. No photo's as more concerned with assembling the bugger and getting it back in the freezer, but by the taste of the clemantine ice-cream I whipped up, we are in for a treat.

 

[T4tomo]

there is chance I may have been joking about the sherry

I made an Chocolate orange artic roll on Sunday as the "alternative" pudding for Xmas day. No photo's as more concerned with assembling the bugger and getting it back in the freezer, but by the taste of the clemantine ice-cream I whipped up, we are in for a treat.

 

[newts]

Scarpaccia, a very simple bake with extaordinary flavours.

 

[Gwylan]

Anyone got a bread maker recipe for Bagels?
Please

 

[Reynard]

Anyone got a bread maker recipe for Bagels?
Please

Bagels are a standard 50% hydration bread dough. You get the chewy texture and glossy crust by dunking them for about 10 secs in boiling water before popping them in the oven.

 

[Gwylan]

Bagels are a standard 50% hydration bread dough. You get the chewy texture and glossy crust by dunking them for about 10 secs in boiling water before popping them in the oven.

That's true.

But as a cultural outcast I wondered if I could be reconciled by making an authentic baygl.
First attempt taught he a lot. They are edible.
The process will be further refined and another attempt made next week.
By batch 3 I should have the process under control and the product up to scratch.
That's how it went with Oma's Brötchen - now a regular on the menu.