What have you baked recently?

[InMyDreams]

Any thoughts about how much lemon juice to use? The same quantity as the OJ could be quite tart.

That is a fantastic point. You are right of course. The lemon juice would almost certainly have to be diluted, but by how much, I don't know. If I recall, the recipe calls for 225 ml of orange juice, which one can easily drink, of course. So maybe the lemon would need to be diluted down such that one could easily consume 225 ml of lemon juice without incurring the pucker factor. Come to think of it, one could just use lemonade, I suppose, or dilute freshly squeezed lemons until you ended up with what amounts to drinkable lemonade.

Diluting the lemon juice will also dilute flavor. Using lemon zest could make up the difference.

[LadyGeek]

I just tried No Knead Beer Bread. I've made no-knead bread before using Artisan Steve's no-knead approach. (The details are here.) This recipe takes a different approach in that you get things going by creating a "sponge" first. It also cuts down the rise time from overnight to 2 hours.

My bread is made in a toaster oven with a Pullman Bread pan. I somewhat followed the recipe, but did it like this:

• In a large bowl, combine 4 oz water, 1 pack of yeast, 1/2 cup flour. Cover and wait 30 minutes. This is the sponge.
• Pour in a 12 oz bottle of Yuengling beer, 3-1/2 cups flour, 1-1/2 teaspoons of salt and mix thoroughly.
• Cover and put it in the oven with the oven light on for 2 hours.
• Degas (mix) the dough to form small ball.
• Grease the Pullman bread pan and pour in the dough.
• Cover and put it in the oven with the oven light on for 30 minutes (or until it rises to the top of the pan).
• Put the lid on the Pullman pan and put it in the toaster oven.
• Set toaster oven to 40 min. at 400 deg F. Start. (Oven at room temperature)

- My toaster oven takes 5 minutes to come up to temperature (the timer doesn't start until the oven reaches temperature).

- All of the rising was done with the mixing bowl (or bread pan) covered with plastic wrap and set in my main oven with the oven light on. This provides a controlled environment at a constant temperature.

- Use whatever beer you like. Yuengling is local to me and I like it.

- The recipe calls for 4-1/2 cups of flour, but that seemed like too much. I used 4 cups of flour (1/2 cup for the sponge, 3-1/2 cups for the dough). I only use King Arthur bread flour.

I couldn't believe how different the texture was. The holes were much finer and spread uniformly throughout. I honestly couldn't taste the beer, but the flavor was pleasant and did tend in that direction.

I'll experiment with reducing the amount of flour, as I'm used to 3-1/2 cups total. For my other bread recipes, I'll see how making a sponge first compares to the Artisan Steve approach (no sponge, dough rises overnight).

[Zeno]

Today’s disaster: chocolate caramel tarts from Claudia Fleming’s “The Last Course”

[Caligal]

Bummer about the caramel tart.

Sounds like the caramel may have not been cooked long enough?

If you have a candy thermometer, it should reach around 325 - 340 degrees before you add the butter, cream, creme fraiche.

https://www.saveur.com/article/Recipes/ ... amel-Tart/

[Zeno]

deleted

[InMyDreams]

Yesterday, I baked what I've always called Pecan Nut Balls - something that my mother always made for Christmas, that I thought was a secret family recipe, that I had copied so carefully...until I found Pecan Meltaways (name might be off?) in Joy of Cooking. Still a family favorite, tho.

Trying now to make Pecan Pie Tarts, but this is not looking good. Not sure if my miniature muffin tin is too small? I also don't think that the author understands that packed brown sugar doesn't measure exactly between cooks, and she really needed to use a weight, not a volume measure...

[LadyGeek]

I've always had problem getting my pizza dough to rise, so I tried a new recipe. Best-Ever Pizza Dough Recipe (No Knead) - Gemma’s Bigger Bolder Baking

It worked! The cook makes a very important point that I wasn't aware of -

Do not add the yeast and salt directly on each other as this can deactivate the yeast.

All of my no-knead breads have been made by mixing the yeast, salt, and water together first. Then, adding in the flour.

I changed my technique to mix the dry ingredients first - flour, yeast, and salt. The yeast and salt were placed on separate sides of the bowl so they didn't touch. I mixed the dry ingredients, then added water. It did indeed make a difference. The dough rose much better and was improved from what I was doing before. (All bread recipes use King Arthur bread flour.)

I'll continue to experiment with this new technique, but I think it's a keeper.

(Search this thread for "no-knead bread" posts.)

[arcticpineapplecorp.]

Just made Nadiya Hussain's Chicken Shawarma:

https://thehappyfoodie.co.uk/recipes/na ... -shawarma/

so easy. just mix up the spices and coat the chicken in oil then coat with the spice mix and cook. we make just a regular cole slaw to top and put on a tortilla. yummy. always comes out perfect. (kicked back the cayenne. tablespoon is way too much, but depends on how hot your cayenne is or you want it. We used an indian cayenne which is hotter than regular cayenne and we use the same amount as the clove).

thank you Nadiya!

[mkc]

I've always had problem getting my pizza dough to rise, so I tried a new recipe. Best-Ever Pizza Dough Recipe (No Knead) - Gemma’s Bigger Bolder Baking

It worked! The cook makes a very important point that I wasn't aware of -

Do not add the yeast and salt directly on each other as this can deactivate the yeast.

All of my no-knead breads have been made by mixing the yeast, salt, and water together first. Then, adding in the flour.

I changed my technique to mix the dry ingredients first - flour, yeast, and salt. The yeast and salt were placed on separate sides of the bowl so they didn't touch. I mixed the dry ingredients, then added water. It did indeed make a difference. The dough rose much better and was improved from what I was doing before. (All bread recipes use King Arthur bread flour.)

I'll continue to experiment with this new technique, but I think it's a keeper.

(Search this thread for "no-knead bread" posts.)

Have you tried autolyze?

Mix flour, yeast, water and let sit 20-30 minutes. Then mix in salt. This gives the flour a chance to hydrate and gluten to start developing in addition to letting the yeast multiply without the salt.

I do this, with stretch-and-folds every 30 minutes for a total of 4 (2 hours). I then film with olive oil and do a cold rise (in fridge) for a minimum of 48 hours (one uses a lot less yeast - about 1/4 teaspoon for 260 grams of flour (for a 14" NY style pizza). I like the flavor development you get from cold rise/cold fermentation.

I use a similar method for most lean artisan breads.

[mkc]

My 2 most recent bakes are stollen (which I've never had, let alone baked) and grissini.

The stollen was from https://www.daringgourmet.com/stollen-g ... mas-bread/

I made it as written, although I purchased the candied lemon and orange peel (tried to make my own, but my lemons had thin, leathery skins and the result was more "lemon jerky" than candied peel). I did make my own almond paste. These were a hit with taste-testers (neighbors).

Grissini were https://artisanbreadinfive.com/2007/11/ ... eadsticks/ using the semolina dough recipe from their book (one of my husband's favorite breads). I did a double batch (1 lb of dough, 16 breadsticks). Somewhat embarrassed to say we ate 8 the first day, warm from the oven with soup for dinner. They reheat "ok", but in the future I would bake just enough needed, especially since the dough keeps in the fridge for a week or more. They are a softer, skinny breadstick suitable for appetizers or a charcuterie board - maybe 1/2" in diameter. Not super-crunchy due to the olive oil. I'll try them again without it.

[LadyGeek]

Have you tried autolyze?

No, I haven't. I found an article on it Using the autolyse method, but it seems like a lot of work. I'm more of a 'minimalist' when it comes to cooking - simple techniques with basic ingredients.

[bhchica]

Chocolate crinkle cookies with unsweetened baking chocolate, cocoa and espresso powder. First time using espresso powder and, as told, it really did intensify the chocolate flavor. I'll add it to my next batch of brownies.

[Sandi_k]

I made two Lemon Supreme pies for Christmas dinner -

Regular flaky pastry crust, deep dish
Cream cheese/whipped cream/powdered sugar pie bottom, topped by:
Tart lemon curd

Really a lovely change from pumpkin pie.

I plan to try pumpkin cinnamon rolls for NY.

[mkc]

I plan to try pumpkin cinnamon rolls for NY.

If you have the Artisan Bread in Five Minutes a Day books, I love their pumpkin brioche as the dough, with Alton Brown's cinnamon roll filling and cream cheese icing.

[matti]

I just baked two frozen pizzas and crushed them both in about 30 minutes!

[MP173]

Blueberry French Toast casserole for Christmas breakfast. Baked homemade Edbread the day prior and used it.

Family favorite.

Ed

[mfswatz9]

Homemade German stollen is on my list to make next Christmas. I am going to make my own candied citron. I paid $20 for one loaf this Christmas at our local Austrian bakery. I'll let you know how it turns out.

[dewey]

Made my Grandmother's Apple Tart for a Xmas feast at a friend's. Huge hit.

[LadyGeek]

For New Year's Eve - Fugazzeta - Stuffed Argentinian-Style Pizza Recipe.

The recipe doesn't specify the type of onion. Based on similar recipes, I used a sweet onion.

The recipe was a hit with my friends. One friend who doesn't like onions appreciated that this recipe soaks the onions in salt water to reduce the intensity. It made a difference.

---------------------
For some reason, any pizza dough I make with my KitchenAid mixer never rises. No clue why. This dough was no exception. I was able to use the dough, but it was flat. My friends didn't notice.

I have no problem getting my no-knead pizza and dough to rise, but not pizza dough made with a mixer. I use a KitchenAid with a dough hook.

Does anyone have any insight on what's wrong? Could it be the amount of olive oil? I used what the recipe said.

I always use 1 packet (7 g) of Red Star Active Dry Yeast.

[mkc]

For New Year's Eve - Fugazzeta - Stuffed Argentinian-Style Pizza Recipe.

That looks fantastic - will have to try it!

---------------------
For some reason, any pizza dough I make with my KitchenAid mixer never rises. No clue why. This dough was no exception. I was able to use the dough, but it was flat. My friends didn't notice.

I have no problem getting my no-knead pizza and dough to rise, but not pizza dough made with a mixer. I use a KitchenAid with a dough hook.

Does anyone have any insight on what's wrong? Could it be the amount of olive oil? I used what the recipe said.

I don't see anything in the recipe that would retard the yeast and not cause it to rise, other than salt retarding fermentation. It should still rise, though, but will take longer if the salt is mixed in at the beginning. I usually add it after the initial knead - I let the dough without sit for about 20 minutes, then knead in the salt and start the fermentation timing at that point.

When you do the no-knead, how long is the bulk fermentation compared to when you use the mixer?

[LadyGeek]

For no-knead breads, I let the dough rise in the oven with the oven light on for about 8 hours (overnight). This gives me a controlled environment. The heat from the oven light is enough to keep the temperature slightly above room temperature.

My kneaded dough (KitchenAid mixer) is left in the oven for about 2 hours. Even still, I never see anything happen.

In both cases, I cover the bowl with plastic wrap.

I updated my previous post to state that I always use 1 packet (7 g) of Red Star Active Dry Yeast.

[abuss368]

This cinnamon rolls from the grocery shelf with an egg dish that includes bacon and sausage. My wife cooks that once a year at Christmas morning with family so it is always a treat.

Happy Holidays!
Tony

[island]

For New Year's Eve - Fugazzeta - Stuffed Argentinian-Style Pizza Recipe.

The recipe doesn't specify the type of onion. Based on similar recipes, I used a sweet onion.

The recipe was a hit with my friends. One friend who doesn't like onions appreciated that this recipe soaks the onions in salt water to reduce the intensity. It made a difference.

---------------------
For some reason, any pizza dough I make with my KitchenAid mixer never rises. No clue why. This dough was no exception. I was able to use the dough, but it was flat. My friends didn't notice.

I have no problem getting my no-knead pizza and dough to rise, but not pizza dough made with a mixer. I use a KitchenAid with a dough hook.

Does anyone have any insight on what's wrong? Could it be the amount of olive oil? I used what the recipe said.

I always use 1 packet (7 g) of Red Star Active Dry Yeast.

Yum! Reminds me old Old Forge (PA) double crust white pizza except that’s typically made in a rectangle tray like Sicilian, but not same crust, and usually has a little rosemary on top. I’ve never seen it anywhere else. https://images.search.yahoo.com/search/ ... &fr=iphone

[LadyGeek]

I do love a good white pizza.

When I make a double-crust pizza, it's usually a deep-dish pan. I fill the pan with my ingredients and then cover the top.

-------------------
For the New Year's Eve party, the pizza was to be one of several courses. I cut the pizza into 16 small slices instead of 8 slices.

So, (π / 16) instead of (π / 8). We ended up eating less and I brought home (π /2) leftovers. Yes, my friends are engineers...

[mkc]

For no-knead breads, I let the dough rise in the oven with the oven light on for about 8 hours (overnight). This gives me a controlled environment. The heat from the oven light is enough to keep the temperature slightly above room temperature.

My kneaded dough (KitchenAid mixer) is left in the oven for about 2 hours. Even still, I never see anything happen.

In both cases, I cover the bowl with plastic wrap.

I updated my previous post to state that I always use 1 packet (7 g) of Red Star Active Dry Yeast.

OK, yeast is an organism that multiplies. It's also sensitive to temperature. The longer you bulk ferment, the more yeastie-beasties you have. It's not linear, it's closer to exponential. So I would start with letting a machine-kneaded dough raise a little longer in the warm environment, especially if the liquid you use is cool or cold. The biggest difference here seems to be the length of time in the bulk fermentation in a slightly warm environment.

[island]

LadyGeek would love to have your white pizza recipe if it’s double crust and to know your cheese blend. Old Forge joints guard their secret blends. Thanks!

[Kookaburra]

Beans

[LadyGeek]

LadyGeek would love to have your white pizza recipe if it’s double crust and to know your cheese blend. Old Forge joints guard their secret blends. Thanks!

Sorry, it's not double crust. I searched for my recipe and found it in the cooking thread. More appropriately, it should be posted here.
Subject: So what are you cooking

White pizza. I followed the recipe here: White Pizza

Except:

- I used my own homemade pizza dough. I made this first, then starting on the toppings while the dough was rising. I didn't pierce the dough with a fork as the recipe suggested.

- 8 oz. part-skim mozarella. I don't think it's as good as whole-milk mozarella, but it's easy to shred with my mixer attachment.

- I really like garlic, so 6 cloves instead of 2. I used a garlic press.
- 2 Cups whole milk ricotta
- No basil - didn't have any
- Small handful of parsley flakes

Build up the edges of the pizza dough to contain any runoff from the ricotta.

Follow-up posts:

...The ricotta layer seemed to be a bit too thick. Next time, I'll cut down to 1-1/2 ricotta - but still use 6 cloves of garlic.

Also, the crust needs to be thin and a bit crisp. I'll roll the dough out thinner.

For a size reference, my pizza dough uses 3-1/4 cups of flour.

...To add subtle flavor to a white pizza, you can brush a bit of infused olive oil over the stretched dough before adding the toppings. I am partial to the garlic with rosemary olive oil from Bittersweet Herb Farm in MA.

I didn't mention any problems with the dough, but I'm betting that it didn't rise as much as it should. I now have a baseline for my pizza dough experiment.

Perhaps this could be made into a double-crust version by using the original recipe (2 cups whole milk ricotta). If the dough rises as expected, there should be enough to cut it in two for a top layer.

Another thing I changed is to roll the dough out on my granite countertop. I oiled the surface and it just worked. Before that, I was using a wooden rolling board and the dough kept sticking to the board- in spite of adding flour.

Another white pizza recipe is in this post, but it's with spinach.

(I might not be able to get to this for a few days.)

Update: The recipe may change. See the post 2 down from here.

[Kendall]

Surprise hit for us this holiday season was a lime avocado pie. We like it tart and add extra zest.
Not that many ingredients and rather healthy as desserts go.

We fell out of the habit of homemade pizza every week. Thanks for sharing ideas - it will be fun to tinker with the recipes shared above.

[LadyGeek]

LadyGeek would love to have your white pizza recipe if it’s double crust and to know your cheese blend. Old Forge joints guard their secret blends. Thanks!

Searching further, I found something close. From: Old Forge Style stuffed white pizza - Other Types - Pizza Making Forum

Comes up with: Old Forge White Pizza Recipe | Stephencooks

That Pizza Making forum is like Bogleheads for DIY pizza. There's a ton of info from beginner to expert. I'm at the newbie level there.

Tip: You need to be a member to search the forum. However, not when you use google. Searching google with "(search terms) site:pizzamaking.com" results in white pizza site:pizzamaking.com - Google Search and is how I found the recipe.

I may modify my white pizza recipe based on what I find there. I'll stick with a single crust.

(Credit to mkc for letting me know about this forum.)

[island]

Thanks LadyGeek! I don’t do much baking w yeast, but may have to branch out now that have more time.

[LadyGeek]

My latest no-knead bread with additional details on my process. This is a flax-seed bread done in a toaster oven.

• 3-1/2 cups King Arthur bread flour
• 1-1/2 teaspoons salt
• 1 pack (7 g) Red Star Active Dry Yeast
• 1/4 cup Red Mill ground flax seed
• 14 oz water

• In a large bowl - Add flour, flax seed, salt, and yeast.
• - Add the salt on top of the flour
• - Add the yeast on top of the flour (separate side from the yeast)
• Mix with a spatula.
• Add the water, mix.
• Cover the bowl with plastic wrap and put it in the oven with the oven light on. The temperature in the oven is around 80 deg. (My kitchen temperature is 65 deg.)*
• Wait overnight for the dough to rise, about 8 hours.
• Grease a pullman bread pan. (I use Crisco.)
• With the long handle of a plastic spoon, degas the dough - stir it until it deflates.
• With a plastic spatula, scrape the dough into the bread pan.
• Cover the pan with plastic wrap and put it back in the oven with the oven light on.
• Wait for the dough to rise to the top of the pan. It can take anywhere for 30 min to 2 hours. This time around, 60 min was more than enough.
• Remove the plastic wrap, put the cover on the bread pan and put it in the toaster oven.
• Set the toaster oven to 400 deg F for 40 min. It takes about 5 min to get up to temperature. My baking time includes this - the total time is closer to 45 min.
• When the time is up, remove the cover from the pan and put the bread back in the oven for 5 minutes (or less). The open top allows any internal moisture to evaporate. It also allows the top of the bread to brown.
• Remove the bread from the pan and put it on a wire rack to cool. Done.

* Temperature is measured with a Fluke 87 digital multimeter and the Fluke CEM IR-82 Non-Contact Infrared (IR) Thermometer accessory.

[homebuyer6426]

My wife made a vasilopita, a Greek New Year's custom.



It has pecans, raisins, flour, egg, butter, powdered sugar... was delicious.

[LadyGeek]

Success! I ended up reading the pizza making forum in more detail and decided these guys are indeed like Bogleheads for pizza. They argue over pizza stone vs. steel like we argue over US vs. International stocks. They really, really know what they're doing.

I wanted a dough recipe for newbies and found this one: New York-Style Pizza. I didn't make the pizza, just the dough.

I followed the instructions verbatim using King Arthur bread flour and 1 pack (7 g) of Red Star active dry yeast. Long story short, I have to redo all my pizzas, as I now realized that I was doing everything wrong. I blame my pizza cookbook that I've been using all this time.

First, kneading the dough for 15 minutes made all the difference. The dough changes consistency the longer it's kneaded. After 15 minutes, I had a dough that matched what the pros do. I was very impressed. (I used my KitchenAid with the paddle and dough hook as they suggest.)

Next, this is the first time I've ever put a dough in the fridge and waited 24 hours for it to rise. It did. After waiting an hour or so for the dough to come to room temperature, I was able to easily flatten and then shape the dough using my fists - just like the pros. I've never been able to do that.

As for the ingredients, I took some cues from White Pizza - New York Style - Pizza Making Forum and made my own recipe. I used the pictures as a guide.

- 8 oz whole milk mozzarella, shredded with my KitchenAid attachment
- 4- 5 cloves of freshly pressed garlic
- About 2 cups of whole milk ricotta
- A small bunch of basil leaves

I preheated the oven to 450 deg F (not 550 deg F as stated in the instructions) for 1 hour. It took 30 minutes to come up to temperature, then 30 minutes at 450 deg F. The pizza stone was on the bottom oven rack.

I shaped the dough and placed it on my pizza peel. The peel was coated with corn meal to help the pizza slide off the peel.

- Brush the dough with olive oil.
- Spread the pressed garlic over the dough surface. Garlic is strong, so I spread it somewhat thin and had some left over.
- Add the mozzarella
- Dollop the ricotta over the mozzarella (like the pictures in the pizza making thread show). I used about 2 Cups total.
- Top with chopped basil leaves
- Cook for 13 minutes

At this point, the top of the crust looked done but the ricotta wasn't quite melted through. I didn't want to risk burning the crust, so I took out the pizza and put it on a wire rack for 5 minutes before transferring to the pan.

I was very surprised to see how much the dough had risen while baking. That was far more than what I've done before and shows how I should have changed my process a long time ago.

Unfortunately, the bottom of the crust was light and the dough seemed soft. I'm thinking that I should have raised the temperature to 500 deg F to cook the crust more thoroughly and help melt the topside cheese. Also, the basil dried out and didn't have much of an effect.

However, I did taste the garlic in the dough. I probably should have used all the garlic.

I now have a new baseline to work from. My next pizza will use a 500 deg F oven temperature. (Not for a while. This pizza will give me a week of leftovers.)

[blackburnian]

I invited to a dinner party a friend who is vegan, dairy-free, and gluten-free. For dessert, I made these almond flour chocolate chip cookies that were surprisingly good (and easy): Vegan Almond Flour Cookies - Detoxinista. Note that I used olive oil instead of coconut oil, 45 instead of 54 grams. Everyone liked them.

[Link formatted by admin LadyGeek]

[ResearchMed]

I invited to a dinner party a friend who is vegan, dairy-free, and gluten-free. For dessert, I made these almond flour chocolate chip cookies that were surprisingly good (and easy): Vegan Almond Flour Cookies - Detoxinista. Note that I used olive oil instead of coconut oil, 45 instead of 54 grams. Everyone liked them.

[Link formatted by admin LadyGeek]

Thank you for this link.
(And thanks, LadyGeek for fixing whatever was wrong.)

In addition to making a copy of the "Vegan Almond Flour Choc Chip Cookies" (how could someone hide the existence of... chocolate!? ), I immediately stumbled across what appears to be a terrific Almond Flour Banana Bread.

I'll be doing more browsing on this site. Thanks again!

RM

[LadyGeek]

(RM - You're welcome.)

Unfortunately, the bottom of the crust was light and the dough seemed soft. I'm thinking that I should have raised the temperature to 500 deg F to cook the crust more thoroughly and help melt the topside cheese.

The leftovers are fairing much better. I put the slices on a pan in my toaster oven which has a Pizza setting. I set it to 8" and the temperature is 450 deg F. The top-side cheese melted and the crust darkened as it should (with improved texture).

I posted extra detail because there are a few pizza enthusiasts in this thread and I wanted to show the process (in case I was doing something wrong). I'll leave out the low-level details when I make my next one.

Update: Revised description

[brennok]

Made Blonde Brownies. No idea what I did wrong except maybe over mixing. The brownies were super dense, but really good. They were crispy on top and bottom, but soft in the center. I let them sit for about 3 hours since at 1 hour the center was still wet and more like a wet cake dough. The dough ended up more like a fudge dough over a brownie dough. It didn’t ribbon at all.

I can normally eat a couple brownies at once, but these I would cut in half and only eat a half.

This is the recipe I used.
https://dreamingindiy.com/recipe/prison ... e-at-home/

[Elsebet]

I don't bake sweets as much anymore since I cut out sugar and reduced carbs, but my husband still has a sweet tooth. I like recipes that I can bake and freeze so he can pop a small number in the oven. This one is great for that, plus if you keep a sourdough starter it helps get rid of discard:

https://www.kingarthurbaking.com/recipe ... ies-recipe

My changes are:

- I skip the part about adding only half the chocolate chips at first and just put them all in at once
- I substitute some chopped nuts (pecans or walnuts) for some of the chocolate chips
- I freeze all the raw cookies in a ziploc freezer bag, my husband just takes out and bakes a few of them when he wants them.

Lately my favorite desserts are:

- sliced apple and some nuts like pecans or cashews
- greek yogurt mixed with a mashed banana and topped with a mix of walnuts and cocoa nibs (or dark chocolate chips)
- greek yogurt mixed with peanut butter and a few chocolate chips or cocoa nibs

[tennisplyr]

Our friend just had knee replacement surgery so we made her some baked ziti. Par boiled pasta, added ricotta cheese, tomato sauce, mozzarella and some parmesan cheese and baked @400 deg for 30". Hope she likes it

[johnegonpdx]

https://www.browneyedbaker.com/pumpkin- ... -streusel/

Adjusted the flavor profile.
1. eliminated the nutmeg, cloves, ginger and allspice.
2. replaced the canned pumpkin with roasted kabocha.
3. went a little lighter on the sugar (can't recall by how much - do it by feel).

It tastes more like the sort of pastries I used to enjoy in Japan.

[WOMoney]

Baked this about a month ago. Currently stuck in a hotel room with no oven until late May.. so I'll be baking a lot when I get home.

[bfeenix44]

Spicy Salmon Rice Muffins
So good if you need a sushi fix.

https://hungryhappens.net/spicy-salmon-rice-muffins/

[TheGreyingDuke]

I didn't read through the entire thread but as to bread...

* For best and consistent results, weigh your ingredients (especially flour).
* Temperature has a big impact on timing of various stages and final product. Recipes don't usually describe this and the product can vary as a result
* To overcome the impact of temperature, good recipes (that is those that will yield consistent results) will describe the room temperature or describe what the dough should look/feel like at various stages, cooler temperatures mean longer intervals
* The flour used is a critical piece to get good results. For a good sourdough white flour bread best to use Bread Flour, NOT all-purpose (except for bagels and bialys where high-gluten flour is required)

I bake almost exclusively sourdough bread, usually twice a week. A great book if you want to take a deep dive into bread baking is Jeffrey Hamelman"s Bread, he is the former head of baking at King Arthur flour

[LadyGeek]

I've managed to get my toaster oven no-knead bread recipe figured out. Here's my latest for a chia seed bread. This is for baking in a 9" x 4" x 4" Pullman bread pan (it fits in the oven).

• Mix the dry ingredients first.
  • 3-3/4 cups King Arthur bread flour
  • 1-1/2 tsp salt
  • 1-pack Red Star active dry yeast (7 g)
  • 1 Tablespoon chia seeds
• Add the water last, mix to form a dough.
  • 16 oz water
• Cover with plastic wrap and let it rise overnight in the oven with the light on.
• Second rise
  • Grease a Pullman bread pan.
  • Degas the dough and lay it into the pan. Cover with plastic wrap.
  • Let it rise until it almost reaches the top, about 45 minutes.
    Put the Pullman pan lid on and let it rise for a few minutes more until the dough hits the bottom of the lid.
• Put the pan into the toaster oven. Set to "Bake" at 400 deg F for 40 minutes. This is about 45 minutes total cook time.
• Remove the lid and bake for another 5 minutes. This releases the water vapor from the bread and browns the top.

Going further, I'm now familiar with Baker's percentage and want to start baking by weight. Also, to pay close attention to hydration percentage. (I'll do that with my next dough - which will be pizza.)

I found a bread enthusiast forum and everyone seemed to be using Dutch ovens. I was wondering what was wrong with using a Pullman pan and found a helpful thread Pullman pans | The Fresh Loaf.

Reading further, King Arthur has a rather enthusiastic blog post on that: There's more to this pan than pain de mie | King Arthur Baking. From their perspective, I'm doing this right. In fact, my chia bread had close-grained crumb and was very easy to slice thin - just as described in the blog. I have incentive to continue with confidence.

My next bread experiment will be the recipe mentioned in that blog post - Classic Sandwich Bread Recipe | King Arthur Baking. This recipe uses all-purpose flour. Read the comments if you want to use bread flour.