Filmwasters
Which Board? => Main Forum => : grit May 01, 2020, 11:55:54 PM
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Thought I'd start a thread for all the baked goods everyone's been making! Here is a place to post your creations, recipes, and other sundry baking-related content.
I'll kick things off with some Hokkaido milk bread, fresh from the oven.
(https://live.staticflickr.com/65535/49842845833_75465637cb_z.jpg) (https://flic.kr/p/2iWrByV)
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My second loaf of sourdough from my homemade sourdough starter! And possibly my best loaf of bread to date!
(http://www.indofunkstudios.com/images/fw/sourdough%20loaf%202.jpg)
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Wait, are these supposed to be film pictures? :o If so I need to delete my previous post :-[
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Wait, are these supposed to be film pictures? :o If so I need to delete my previous post :-[
Ha, I suppose they can be film if you want, but I meant it more as an off-topic thread - my photos were definitely shot on iPhone. I just started this because everyone is talking about baking lately, so I figured a dedicated thread would be nice!
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Hokkaido milk bread? Never heard of it.
I've heard of milk bread, or more often milk rolls, which are softer than normal bread, but this seems to take it to another level. More of an enriched dough. In fact, a recipe I just found is almost identical to the recipe I use for making spiced fruit buns (same as hot cross buns but without the cross) but without the spice or fruit. Similar dough as I would use to make cinnamon rolls or Chelsea buns.
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Wait, are these supposed to be film pictures? :o If so I need to delete my previous post :-[
Desperate Times Call for Desperate Measures
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Wait, are these supposed to be film pictures? :o If so I need to delete my previous post :-[
Desperate Times Call for Desperate Measures
No problem with phone pics. We all know that the iPhone is the new Ektar :o
Besides, if Ed didn't have a camera phone, I honestly don't know what he would do?
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This morning's granary loaf - now half eaten.
This is made from 2/3 commercial granary flour (https://www.tesco.com/groceries/en-GB/products/254917990) and 1/3 white flour. I find it difficult to get consistent results with 100% granary and the flavour doesn't change much. I add extra seeds (https://www.seasonedpioneers.com/shop/sauces-ingredients/seeds/knead-the-seed-8-seed-mix/) to it. This one was done in the dutch oven but I usually do it in a tin.
(https://i.imgur.com/TAI6Tmw.jpg)
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Hokkaido milk bread? Never heard of it.
It's really just a slightly sweeter version of Shokupan. (https://cooking.nytimes.com/recipes/1016275-japanese-milk-bread) You can get a loaf for under $3 at most of the Chinese bakeries around here in Northern California. Both Hokkaido milk bread and Shokupan are made with a tangzhong - a roux that is cooled and then mixed into the dough to keep the bread nice and tender.
Indofunk and Pete, those loaves look delicious. And speaking of granary flour, here's some flour news: a 1,000-year-old flour mill has resumed production in order to meet demand during quarantine. (https://www.cnn.com/2020/04/29/uk/english-mill-flour-resumes-production-scli-gbr-intl/index.html?fbclid=IwAR1TFPEFeHV9UtjLTIfIP2i1-DVPYYYNyfPaxk1MWNs4sNTS4wbUM9_FqF8)
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Imperial Stout I brewed and the bread made with the spent beer grains.
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Bryan, you could photograph the bread and then develop the film in beerenol made from the original beer. High-concept!
Here's my weekend project. I watched the Great British Baking Show episode where they made Swiss Rolls, and I didn't really understand what the challenge was, but I definitely now have a new appreciation. The star of this roll is a lemon curd, cooked sous vide! It's a pretty fantastic recipe (https://www.chefsteps.com/activities/lemon-curd) if you happen to have a sous vide gadget.
(https://live.staticflickr.com/65535/49909260571_e8ed35f408_z.jpg) (https://flic.kr/p/2j3j1mB)
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Good job Grit. The problem with the traditional way of making lemon curd is the fact it can split. Your method, I guess, gets around that.
Sometime ago, I found a recipe that got around the problem a different way. Can't remember where I got it but here it is.
2 Lemons
4 Egg yolks
6 1/2 ounces caster sugar
4 ounces unsalted softened butter
2 teaspoons (level) of cornflour
Beat the butter and sugar in a mixer. Add egg yolks, lemon zest and cornflour. Beat again. Add lemon juice. Beat again. You should have a nice emulsified result. Now put into saucepan and cook slowly, stirring continuously until thick. It might look grainy to start but it will come together as it cooks.
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Bryan, you could photograph the bread and then develop the film in beerenol made from the original beer. High-concept!
That would require wasting good beer, I only develop with cheap stuff. A few years ago I had a problem with a bottle of beer I brewed, I did use it to develop film.
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These are what's leftover from my birthday cupcakes :)
Vanilla flavor with brown sugar icing...
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Brown sugar icing is a new one to me. But we have a shortage of brown sugar at the moment so won't be trying it anytime soon.
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We always have good quantities of the stuff, my dad puts it in his oats.
It's just brown sugar, margarine and a bit of milk. Simple.
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My first attempt at baguettes. A bit flat. Dough was too wet.
(https://i.imgur.com/oDZ6ZLul.jpg)
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I originally started baking (like, a year or two ago?) specifically because I wanted to make baguettes. After a bunch of attempts with varying degrees of success, I moved to more traditional round-loaf-in-Dutch-oven baking and had a lot more success. Then much later I was watching a YouTube instructional video and it started with "you, like many others, probably started off with baguettes just to find out that they are some of the hardest breads to bake" ;D I was quite embarrassed that a stranger on the internet knew so much about me ;D
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My latest home run hit has been chili bread. I have this batch of diced South African chilies in olive oil (not completely soaked, just barely enough oil to coat the chili pieces). So I just throw a couple of strong teaspoons into the bread dough right at the start and it comes out great!
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Baguettes are really deceptively hard to do. Simple in appearance but not within easy reach. In France most bakers have to go to school just to learn how to do these. They even have competitions to figure out who's the best baker.
Another thing that's really hard to do is Croissants. I've never had one that tasted like they do in France.
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The thing about croissants is that they even *look* hard to make ;D Baguettes just look like, you know, long pieces of bread ;D But you're right, they're really deceptively hard. I've made a lot of absolutely delicious baguette-shaped breads, but nothing that I'd actually call a baguette :D
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Here's my attempt at recreating Meghan & Harry's Lemon Elderflower Royal Wedding Cake :o:
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Ahem! Yes. I think theirs looked a little more professional but a good try (as my teachers used to say).
I tried making their cake as well. Looked OK but tasted disgusting. One slice and the rest was binned. I love elderflower, but elderflower and lemon... an acquired taste I think.
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mmmm.... :-\
I can just imagine their face if they had been served that at their wedding....
But fore some reason, I'm always a bit wary of the ingredients lists and instructions that are given in the media when it comes to celebrity meals.
If the pastry chefs of the world all gave away their secrets people wouldn't line-up at their shops for a taste of their cakes.
And ever since I learned how recipe books are written, I don't trust most of them either.
(for those not in the know, most of these books start with the photos that are often pulled from stock photography services and then the author tries to figure out what ingredients were used, not the other way around)
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Following the theme of cake decoration somewhat below professional standard, this is the red velvet cake I made for my sister in law's birthday:
(https://live.staticflickr.com/65535/49948902577_eea41d75ac_n.jpg) (https://flic.kr/p/2j6Pbxt)
I have to say though, it was delicious. Maybe the best-tasting cake/frosting combo I have ever made. The cake batter includes red wine, and the frosting is cream cheese beaten with butter and then whisked together with vanilla custard and a squeeze of lemon. I will definitely try the recipe again sometime with, let's say, a little more attention to detail.
Does anyone watch Chef's Table? One of my favorite scenes is the "Diatrabe on Cake," (https://youtu.be/jR8HjMElLaU) a rebellion against cake-decorating perfectionism.
Francois, I have never heard that about cookbooks! But now that I think about it, some of my favorite recipes are from cookbooks without any photos.
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These are definitely the best.
But yeah, they write the recipes to match the picture and not the other way around.
The people who write these things fully know that cookbooks with plenty of mouth watering images are essentially porn for the stomach. They also know that most people don't cook, so almost nobody will attempt to make the recipes. Those who do will either know how to adjust the recipe to make it palatable or just fail and worship even more the "star chef" who wrote the recipe.
One time we got a chance to meet one of my mom's cousins when she invited us for dinner (OK, her mom forced her to invite us for dinner). She made 2 leg of veal with mustard sauce using a recipe she found online with a beautiful picture. The recipe called for cooking the meat for 1 hour in a low oven. When we were served, the center was still pink and harder than boot leather... but it looked good in the picture.
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Blueberry muffins cooked for a friend. Personally I don't like them.
(https://i.imgur.com/fpAtppHl.jpg)
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I'm not a big fan of baked blueberries either.
Maybe if they were chocolate-blueberry cupcakes it would have been better...
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One of my first jobs was picking blueberries for $0.15 per pound, it takes a lot of blueberries to make a pound. I worked the whole season and made about $65, haven’t been a fan of blueberries since.
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I'm sorry Bryan, I laughed out loud after reading your story ;D That is unfortunate, though, and reflects the plight of migrant farm workers (who are now considered "essential" workers because although they hardly make enough money to live, they are certainly essential to the rest of us). I'm sorry you now dislike blueberries, I grew up with wild blueberries in my backyard and used to love just eating them off the vine. I still love them, fresh, dried, baked, jamed, whatever ;D My mom for some strange reason eats them with salt, I don't know where she got that from but definitely don't blame me :o
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That's ok Satish, I can look back and laugh about it. It's not that I don't like the taste of blueberries, I just don't go out of my way to eat them. We have plenty of wild huckleberries that grow around here, they are closely related to the blueberry. They are a bit more tart tasting but I graze on them when I'm in the woods.
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The problem with picking blueberries is that it can turn into a challenge of will. Do you want the blueberries more than the bear that's at the other end of the patch.... ;D
Here, the blueberry pickers use a tennis racket like tool to send the berries into the basket.
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This mornings baking...
(https://i.imgur.com/3LKwhZrl.jpg)
Nothing new. A typical Saturday morning's fare. Granary loaf, white seeded bread rolls and a lemon drizzle cake.
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Yummy!
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^^ So tell us how tight your sweat pants are now :) , Peter
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^^ So tell us how tight your sweat pants are now :) , Peter
Wouldn't be seen dead in them.
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^ Nor would I , but , pretty soon I'm going to be looking for comfort fit jeans :-[ , Peter
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^^ So tell us how tight your sweat pants are now :) , Peter
Wouldn't be seen dead in them.
Sweat pants still exist? ;D
How classy...
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^^ So tell us how tight your sweat pants are now :) , Peter
Wouldn't be seen dead in them.
Sweat pants still exist? ;D
How classy...
Pants still exist? :o :o :o
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One to watch out for...
If, like me, you soak your sultanas in tea before use and then put far too many into your fruit buns which you then split open and toast, one is likely to fall out of the bun and short out the toaster.
⚡⚡⚡😲😲😲
You have been warned.
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I'm not a big fan of baked blueberries either.
Maybe if they were chocolate-blueberry cupcakes it would have been better...
A couple of years ago I had the bright idea to make chocolate chip cookies, except replace the chips with blueberries. When they first came out of the oven they were great; crispy around the edges and chewy inside - really DELICIOUS. I thought, wow! I'm a genius! I invented Blueberry Chip Cookies! How did no one ever think of this before? I'm going to be rich! So I put them in a container overnight to take into work, but the next morning when I opened the tupperware, they had turned into soggy muffin tops and all stuck together in one big blob.
So these are the cookies that for a few minutes, almost made me rich...
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Blueberry cookies! I guess the solution is just to eat them all the day you make them.
Blueberries never last long enough around here to make it into baked goods. We just eat them out of hand.
I stumbled across an interesting recipe for dinner rolls this week. They're not nearly as nice looking as Peter's, but they are unusual in that you can make them start to finish in about an hour, even though they are yeasted! Link to recipe is here, (https://www.seriouseats.com/recipes/2014/03/rapid-rolls-from-kitchen-confidence.html)although be warned, the rolls in the recipe photo do not look even remotely close to the finished product (Francois, you were right!). This is how they actually came out (delicious, fluffy, and with a definite honey taste):
(https://live.staticflickr.com/65535/50016707501_1063124b39_z.jpg) (https://flic.kr/p/2jcNGzT)
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Interesting recipe Grit. Seems counter productive to me - adding butter and eggs - as that generally holds back the yeast so doesn't lend itself to a quick proof. I guess the increased yeast is enough to get over it. Interesting it uses AP flour too instead of bread flour. I might try this - or something similar.
And thanks for the generous comments about my rolls.
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Couldn't find anything that actually tasted good in the cupboard. So this can only mean one thing: Cupcake time!
Vanilla cupcakes with confection sugar and vanilla icing.
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My first attempt at almond macaroons (there were more).
(https://i.imgur.com/PPV5L9G.jpg)
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These macaroons look yummy. Definitely better than the stuff we get in a blister pack at the grocery store.
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Now I'm back at work I have less time during the week for baking. But I'm not up to buying my lunch from a store yet. So I'm double shifting at the weekend to make enough bread for the week. Started 7.00 this morning and just finished. It's now noon.
I still manage to make a few other things too.
Cinnamon buns.
(https://i.imgur.com/rVBD1a8.jpg)
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I'd forgotten about this thread, but a few weeks ago I made some Estonian sourdough rye bread and this last time I modified the recipe with 1/3 strong white wheat.
It looks almost like two loaves of different colours, but that's just the skylight shining straight down on the slice. ;)
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I'd forgotten about this thread, but a few weeks ago I made some Estonian sourdough rye bread and this last time I modified the recipe with 1/3 strong white wheat.
Adding a percentage of white flour seems to be the thing for a lot of breads. I do it with Granary. Doesn't seem to effect the taste or texture much but makes it easier to work and generally more stable.
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I'd forgotten about this thread, but a few weeks ago I made some Estonian sourdough rye bread and this last time I modified the recipe with 1/3 strong white wheat.
Adding a percentage of white flour seems to be the thing for a lot of breads. I do it with Granary. Doesn't seem to effect the taste or texture much but makes it easier to work and generally more stable.
Agree. Full rye has its place and was once the staple when I lived in Denmark, but I now prefer to blend the flavour with the lightness.
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Macaroons and cinnamon buns sound delicious. They look like they came out great. That rye bread looks good too, a rye sourdough sounds like a nice flavor combo.
Here are the two recent sweet baking projects. The Great British Baking Show inspired me to try my hand at creme patissiere, and our vegetable box delivery service has been providing us with some top-notch strawberries recently, so I put it all together in a strawberry tart. The shortcrust case recipe I used was the best I've ever tried - it's made with powedered sugar (icing sugar).
My sister-in-law prefers chocolate cake, so I got in her good graces as well with this devil's food cake (which can be made without a mixer!)
(https://live.staticflickr.com/65535/50219701436_374632ef8c_z.jpg) (https://flic.kr/p/2jvK6Bj)
(https://live.staticflickr.com/65535/50219049913_4b1fe86e40_z.jpg) (https://flic.kr/p/2jvFKWa)
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Those of you in the UK should probably stock up on flour and yeast. If you've seen my weekend photos lately there seems to be plenty of wheat here in the Palouse, but that's about half way around the world.
"Bread price may rise after dire UK wheat harvest"
https://www.bbc.co.uk/news/science-environment-53921121 (https://www.bbc.co.uk/news/science-environment-53921121)
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Those of you in the UK should probably stock up on flour and yeast. If you've seen my weekend photos lately there seems to be plenty of wheat here in the Palouse, but that's about half way around the world.
"Bread price may rise after dire UK wheat harvest"
https://www.bbc.co.uk/news/science-environment-53921121 (https://www.bbc.co.uk/news/science-environment-53921121)
Yes, saw that. Problem now is people will panic buy and we'll get another shortage. Not that I would do that of course. I mean, I really do need that 30Kg of flour I've just ordered.....
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Besides, if Ed didn't have a camera phone, I honestly don't know what he would do?
Wait, there's a baking thread on Filmwasters all of a sudden?! Cool. 8) ;D
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Here's my attempt at recreating Meghan & Harry's Lemon Elderflower Royal Wedding Cake :o:
Best cake ever!
(Yours, not theirs)
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A couple of years ago I had the bright idea to make chocolate chip cookies, except replace the chips with blueberries. When they first came out of the oven they were great; crispy around the edges and chewy inside - really DELICIOUS. I thought, wow! I'm a genius! I invented Blueberry Chip Cookies! How did no one ever think of this before? I'm going to be rich! So I put them in a container overnight to take into work, but the next morning when I opened the tupperware, they had turned into soggy muffin tops and all stuck together in one big blob.
So these are the cookies that for a few minutes, almost made me rich...
Are dried blueberries a thing? Surely, they're worth a go instead of using fresh ones as I am guessing that they wouldn't cause a soggy bottom problem? I assume you used fresh blueberries that time you almost became rich? ;D
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We also have frozen ones here. Probably much better than the mush in a can! (A.K.A. Smurf paste)
I just made some more cupcakes. This time I tried my hand at cocoa frosting from scratch. It turned out a bit on the thin side but it was still yummy!
So Ed, What you been up to?
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Working, wrangling children, baking (natch), helping my daughter get decent results from her Polaroid OneStep + (that's a work in progress!), more baking, oh and I recorded three hip hop songs at the start of lock down (https://thefightbackcommittee.bandcamp.com/releases (https://thefightbackcommittee.bandcamp.com/releases). Am now back to playing guitar with the proper band.
Photography-wise I have a stack of quite expired FP-100 45 film that I'd dearly love to use in my posh ONDU pinhole, but which I can't due to a wrong-sized screw. If only I was a member of an active photography forum and could ask a question there to try and get it resolved.....
To keep this Off Topic thread on topic (as it were) here are some baking related photos from Monday and Tuesday of this week. I've been on holiday in Wales and Cornwall for the last fortnight and picked up some awesome flour from a water mill in Wales 2 weeks ago and couldn't wait to use it for some bread once I got home. While my sourdough starter reinvigorated itself overnight on Monday I made a standard, yeasted loaf which came out really well and tasted great, then yesterday morning I baked a sourdough loaf using the same wholemeal flour. Delicious.
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These look really yummy.
Have you tried making swirl bread by using two different colored flours?
I had some of that when I was a kid and found it to be really fun.
So, still on the hunt for screws for that Ondu?
Should have come back here sooner, we might have been able to do something about those.
Do you still have to travel to work or can you reap the benefits of remote work?
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I have been working from home for the best part of 3 years now, so the lockdown was no change for me on the work front...other than having a house full of people to share the experience with :-\
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Well at least the kids are older now.
I know a guy who now works from home, but he's got three kids under 5 years old. His wife also now works from home. Have you ever tried to work with little monsters doing everything they can to get attention? Well, I think you have.... Stupid question ;)
Last time I talked to him he would have done anything to drive to the office for some peace and quiet. (He lives 10 minutes away from his work place)
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I think I need to quiz those baking brains of yours.
I just changed flour brand and I'm having a problem I never encountered in my life.
I was cooking cupcakes like usual. Same oven. Same recipe. I put in 1 teaspoon baking powder (which is included in the flour I usually use) and a pinch of salt. The usual 3 cups of flour. Same amount of milk, margarine, sugar, eggs.
That should all be fine. The cupcakes rise properly. I test them with a toothpick to make sure they are well cooked all the way to the middle.
But when you try and take the paper cups out, you see that the center is mushy and almost raw. Not enough to stick to the toothpick but too much to be edible.
The texture is more akin to play doh than anything else.
I usually cook them for 25 minutes. So I put them back in the oven. But at nearly the 40 minute mark and with a tan that's tough on the tooth, I take them out, check them again and they are still mushy.
I did blend everything together properly. My oven has a digital thermostat that I counter verified with an infrared thermometer, temperatures are OK.
What the heck is going on?
I'm quite frustrated by this one. I was expecting to eat something yummy but it all went straight to the bin.
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If the mix didn't stick to the tooth pick then I would say they were cooked. The fact that longer cooking made no difference sorta confirms that. So, I would say it's not a problem of not being cooked, more an issue that the texture isn't what you expected. That could be the different flour or the baking powder you used. It was baking powder and not baking soda you used?
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Definitely baking powder. I know that soda needs to have an acid added to the mix in order to rise.
The flour I usually use comes pre-mixed with baking powder and salt, so I don't have to worry about that.
My usual is Brodie, but this time I got some Robin Hood... they're made by the same company.
I'm starting to think that I probably didn't put enough baking powder in the mix. What I got is double acting powder. Since it's got both fast acting and slow acting agents in it, it probably takes more to get the same result. This would make the bubbles in the batter smaller and thus increase the wall thickness in between them. That would possibly make it longer to cook and keep more humidity.... But that's just a theory.
Does that actually make any sense?
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Never heard of double acting powder. Google came up with this...
And really, the difference between double-acting and single-acting baking powder comes down to which type of acid is paired with the alkaline baking soda to make baking powder.
A double-acting baking powder will react and create gas bubbles twice: once when added to liquid, and again when exposed to heat. "That is, they inflate an initial set of gas bubbles upon mixing the powder into the batter, and then a second set during the baking process," explains food scientist Harold McGee in On Food and Cooking.
Since the alkaline baking soda in baking soda will always immediately react with liquid, creating that initial lift in the batter, whether or not a baking powder is single-acting or double-acting depends on what type of acid is added. "There are several different acids used in baking powders, each with a different pattern of gas production," explains McGee, adding, "Most double-acting supermarket baking powders are a mixture of sodium bicarbonate [baking soda], MCP [monocalcium phosphate], and SAS [sodium aluminum sulfate]." Single-acting baking powders use acids that are primarily heat-activated, not released after mixing with liquid.
Fortunately for the still-confused bakers out there, you're more likely to run into double-acting baking powder in the grocery store, since most single-acting baking powders are only available for commercial use. But if you do stumble upon a canister of the commercial-grade stuff, or have a recipe that calls for single-acting baking powder but only have double-acting, feel free to use the the two types of baking powder pretty much interchangeably. But keep in mind that when people are referring to "regular" baking powder, it's usually the double-acting stuff.
So looks like double acting is just the normal stuff.
Given that you've used two new ingredients, I think you need to change one and see what difference it makes.
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When you do a cake, how much baking powder do you put in it?
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Personally, I don't. I always use self-raising (as we call it) which has the raising agent included.
Here's what I use https://www.wessexmill.co.uk/acatalog/Self---Raising--Flour-1.5kg-X010S.html#SID=3 (https://www.wessexmill.co.uk/acatalog/Self---Raising--Flour-1.5kg-X010S.html#SID=3)
There's plenty of recipes around that use AP flour and baking powder, like this one, that gives quantities. How does this compare to what you used?
http://www.grouprecipes.com/420/yellow-cake-cupcakes.html (http://www.grouprecipes.com/420/yellow-cake-cupcakes.html)
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That's way more than what I used!
So there was my problem.
I found it odd that Fleishmann don't put any recommendations on their boxes and none on their website...
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This thread is under used so just bumping it up.
I normally knead my bread by hand but a recent rotator cuff repair (https://broadcastmed.com/surgery/4919/videos/arthroscopic-rotator-cuff-repair-and-bicep-tenodesis-right-shoulder) (don't click the link unless you have a strong stomach) is making that difficult so I thought I'd try the KitchenAid. Seems to work OK. In fact, probably better.
(https://i.imgur.com/cXFQ6QF.jpg)
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Shoulder problems are always a real pain.
Once had capsulitis. It took 6 months of physio and three cortisone injections to unlock it.
Thank god the doctor prescribed some marcaine along with the shots as that made it not too bad.
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The bread looks great, the Rotator cuff, not so great. I separated my rotator cuff about a decade ago snowboarding. Went off a huge jump and crashed hard. My friend said I was on the ground twitching. I hurt from head to toe after that. Luckily my rotator cuff popped right back in and healed on its own. I don’t do huge jumps anymore. I hope you have a good recovery from that.
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I was wondering if anyone else had experience using a stand mixer to knead dough. It doesn't look like it's doing a very good job and I have to keep stopping it and getting the dough off the hook but the results seem fine. I normally do my white bread in a dutch oven but can't lift it at present so I'm using a tin so I've got nothing to compare with. Bread texture is a bit different to my normal but the rise is good.
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I was wondering if anyone else had experience using a stand mixer to knead dough. It doesn't look like it's doing a very good job and I have to keep stopping it and getting the dough off the hook but the results seem fine. I normally do my white bread in a dutch oven but can't lift it at present so I'm using a tin so I've got nothing to compare with. Bread texture is a bit different to my normal but the rise is god.
I don't have the same kind of mixer you posted above, but given some developing osteoarthritis in the base of one thumb I started making my sourdough rye in a regular food mixer. The Estonian dough mix is on the wet side and has to be beaten with a spoon anyway rather than kneaded with 'hands', but the Moulinex 1.5 litre with a knife blade (rather than a hook) does it very well in 60 secs.
Bit of a relief, tbh.
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Thanks Sandeha. I've used the mixer previously for enriched doughs which tend to be wet too and definitely good for that. I haven't used a blade though. Maybe I'll try that next time.
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I've got a hand mixer which came with two dough hooks. Normally I'd just bung the ingredients in my breadmaker and shake out a loaf four hours later, but I find the breadmaker just doesn't produce a decent loaf of granary bread.
So I've been using the mixer and dough hooks to make a granary loaf, and the ones I've made so far were nice.
Though this has made me regret not buying a stand mixer when I had the disposable income, because that'd be easier.
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Two dough hooks sounds like a better idea. The stand mixers (well mine anyway) has a single hook and it starts out OK but as the dough comes together it just wraps itself around the hook and goes around in circles. So I have to stop it and take it off the hook then continue. With wetter doughs it does better as the dough sticks to the side of the bowl and gets stretched as the hook pulls at it. I've tried running it at a higher speed so the dough gets thrown against the side of the bowl which helps but then the mixer jumps up and down and gets hot. Maybe I should try making the dough wetter.
With a few months for my shoulder to heal, I'll have plenty of time to experiment.
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Any excuse to bump this thread.
Of no interest to anyone outside the UK and of marginal interest to those in the UK, today marks 70 years of the reign of the Queen. We celebrated with our own private afternoon tea which gave me an excuse to get baking.
Three types of bread, three types of cakes and scones. Took a week to make it all and a lot less to eat it.
(https://i.imgur.com/6jdpyW3h.jpg)
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It does look really yummy!
I feel that no matter what people's position is concerning the Queen, it is still a remarkable thing to have the same duties for so long.
This morning they were talking about her coronation on the radio. Back in the days, they had something like 80 cine cameras filming the entire event. They processed all the film, did a cut, duplicated it, put it on a fast plane to send the reels to Montreal. All this took only 4 hours plus the time zone difference.
EDIT: My mom just saw the picture and went "Wow! And we aren't even invited?"
She's wondering what the bread (with possibly cheese) that's in between the two strawberry shortcakes really is?
When it's really warm, we make some cucumber sandwiches and sometimes eat them under the trees with a nice "cuppa"
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That looks delicious! It's of interest in the U.S., we're always looking for reasons to party. We celebrate Cinco de Mayo more than the Mexicans. by the way, she only needs 2 more years to beat Louis XIV as the longest serving monarch.
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She's wondering what the bread (with possibly cheese) that's in between the two strawberry shortcakes really is?
The bread with the cheese (and home made pear chutney) is my version of a granary bread. So lots of seeds and grains. The other two are poppy seed knot rolls with coronation chicken (also home made and you can't have a royal event without coronation chicken) and rye bread with smoked salmon and lemon and dill mayo.
And those strawberry things are mini Victoria sponges made originally for Queen Victoria (I think).
Oh, and the cheese is vintage Isle of Mull cheddar. One of the strongest cheddars I know of and my favourite.
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she only needs 2 more years to beat Louis XIV as the longest serving monarch.
I'm not sure she's gonna make it...
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I must admit that she's been quite frail ever since Phillip passed away.
But who knows... she could still hold the throne for some time if Charles does all her civic duties.