I finally tried out a cream cheese filling for my king cake recipe. Recipe is below. It makes enough for two king cakes. I rolled out my dough pretty thin, smeared the filling along an edge, and rolled it over to seal in the filling. Then I dusted the dough with cinnamon and finished rollingContinue reading “Filled King Cake”
Tag Archives: baking
Sourdough Timelapse
Social distancing and the shut down of all the outdoor parks have made entertaining myself a little more challenging lately. So here’s a timelapse of my sourdough levain rising from 9-5 last Sunday. See if you can spot where my camera battery diet. This was a mix of 20g starter, 100g AP flour, and 100gContinue reading “Sourdough Timelapse”
First King Cake of 2020
This post is a continuation of last year’s, where I developed a new recipe. I followed my suggestion of more commercial yeast by doubling to 1/2 teaspoon. This dough creates a light fluffy, perfectly textured bread. It is slightly eggy and sweet and just melts away in your mouth without being the sugar bomb likeContinue reading “First King Cake of 2020”
Bake the Bag – Wk 7: Scones
This week’s bake the bag is for a batch of cinnamon whole wheat scones. They’re not bad as far as scones go, but my favorite recipe is still the orange cranberry scones with lemon curd. These scones are, like all the scone recipes I’ve seen, incredibly easy to make. Scone recipes usually consist of CombineContinue reading “Bake the Bag – Wk 7: Scones”
Bake the Bag – Wk 5: Whole Grain Flatbread
This week’s bake the bag challenge is whole grain flatbread. The King Arthur Flour looks nice and pretty, and mine are anything but. A few comments… 1. Recipes like this with pan “fried” bread need to be doubled or tripled to account for all the undercooked test breads while you find the proper pan temperature. Continue reading “Bake the Bag – Wk 5: Whole Grain Flatbread”
Bake the Bag – Wk 3: Brownies
Week three of the King Arthur Flour Bake the Bag challenge is a whole grain brownie recipe. I don’t make brownies from scratch often, but these are super easy and super tasty. I seem to have messed up steps 2 and 3 because I did not end up with the nice shiny top. Enjoy! ISOContinue reading “Bake the Bag – Wk 3: Brownies”
Pain Au Chocolat
I have wanted to make laminated dough for the longest time. Over the long weekend I made the King Arthur Flour recipe for Pain au Chocolat. I let the dough rise in the fridge overnight, per their recommendation, and laminated it today. It taste amazing, and I cannot wait to make the other half ofContinue reading “Pain Au Chocolat”
Weekday Sourdough – 84%
83-84% hydration is where the dough really seems to get wetter and even more sticky. This is also the first recipe that’s scaled down 20%. To 400g total flour, instead of 500g. One percent water is 4g instead of 5g. I am troubleshooting oven rise and the presence of the “ear” – I think myContinue reading “Weekday Sourdough – 84%”
Weekday Sourdough – 83%
I’ve been keeping an Excel spreadsheet to document my sourdough recipe as I gradually increase the hydration percentage of the dough. Here’s the start of an attempt to document crumb shots. Levian INGREDIENT AMOUNT BAKER’S PERCENTAGE Sourdough Starter 20 g 20% Water 100 g 100% King Arthur AP Flour 100 g 100% Dough INGREDIENT AMOUNTContinue reading “Weekday Sourdough – 83%”
Wk. 7: Scones
Scones for breakfast. Orange cranberry from King Arthur Flour.
Ben There Shot That 