The baking thread.~ Bread, pies, cookies , cake and more

Lemon meringue pie on Graham crust.

1. Separating the yolk to mix with the lemon mix.
2. Slow boil to thicken the lemon filling.
3. Egg white with sugar to make the meringue.
4. Ready for the oven.
5. Ta-da...!

1/3 whole rye and 2/4 unbleached white all purpose flours

A variation of my normal bake.

900g total flour weight
600g water (67% hydration)
18g salt (2%)
7g commercial yeast (1 envelope, 0.75%)

Whisk dry ingredients together, add water, mix and knead. Form into a ball and place in a bowl covered with plastic in fridge overnight.

Degas, form and let proof approx 1 hour. Score, then bake at 430F for around 45-50 minutes.

Olive bread a.k.a. JJ's favorite.

1. First rise and second kneading.
2. Second rise and ready for the oven.
3. Final product.

Lady Jane wrote

Olive bread a.k.a. JJ's favorite.

1. First rise and second kneading.
2. Second rise and ready for the oven.
3. Final product.

Look good...

I had some tonight from a new batch :)

Biscuits for breakfast with my sausage gravy.

Fresh out of the oven. They smell amazing. I took a class on making them when I was in Paris.

Dinner roll for tomorrow night dinner

Brotzeit!

Usual rye/white bread.

Butter tarts - I can't take credit, my daughter ( 12 years) is the baker and she converted to gluten free baking to accommodate my son's celiac. Taste is spot on. Cheers!

Time to bust out a couple pumpkin pies again.

First attempt at focaccia. Need to be more aggressive with the oil and rosemary but otherwise great.

Focaccia looks great. I made focaccia for the first time recently. Agree that need to go big on EVOO. Oil in the dough, in the pan and brushed on after baking.

I used Bruno Albouze's recipe on yt. Always high quality recipes from Chef Bruno.

Yeah my mistake was not going nuts on the pan. The dough had enough to be moist and tender but didn't quite get that fried taste

4 of them made last night. The first batch has an experimental 3 dashes of orange bitters. The "soup" had a nice flavor

Lemon cheesecake
Recipe from Bruno Albouze on yt

Really great lemon flavor with smooth lemon-lime cream cheese base. Base includes white chocolate mousse, Philadelphia cream cheese, lemon juice and lime zest. Graham cracker crust. Topped with soft lemon jelly, honey-marinated lemon suprêmes and lemon zest confit.

11 out of 10 on flavor. It was really good.

4 out of 10 on aesthetics. Had some issues…

As if Thanksgiving dinner didn't stuff me enough, Wifey whipped up this awesome banana bread cobbler for dessert. Ooooof!

Thanksgiving fun!

Lemon meringue pie and pumpkin cheesecake with vanilla frosting and pecan topping.

Bumper2Bumper wrote

Thanksgiving fun!

Lemon meringue pie and pumpkin cheesecake with vanilla frosting and pecan topping.

Top notch! Well done.

chassis wrote

Lemon cheesecake
Recipe from Bruno Albouze on yt

Really great lemon flavor with smooth lemon-lime cream cheese base. Base includes white chocolate mousse, Philadelphia cream cheese, lemon juice and lime zest. Graham cracker crust. Topped with soft lemon jelly, honey-marinated lemon suprêmes and lemon zest confit.

11 out of 10 on flavor. It was really good.

4 out of 10 on aesthetics. Had some issues…

Your cake cracked. Next time use a water bath: wrap your springform in foil and set it inside a larger pan, pour got water between the pans, it acts as a thermal buffer to slow heating and cooling.

gary_william wrote

Your cake cracked. Next time use a water bath: wrap your springform in foil and set it inside a larger pan, pour got water between the pans, it acts as a thermal buffer to slow heating and cooling.

Thanks! Correct on the cracking. It is a no-bake recipe and no heat was used, the base is set via gelatine. It cracked because the graham cracker crust cracked and was uneven and unstable, translating cracks through the mousse base and jelly top. Also more time than necessary in a dry refrigerator didn’t help.

Made a batch of pancakes this morning. The recipe makes four 6"-8" pancakes
depending on the thickness. I eat one and freeze the other ones for later.

Lady Jane wrote

Made a batch of pancakes this morning. The recipe makes four 6"-8" pancakes
depending on the thickness. I eat one and freeze the other ones for later.

Reminds me of fond memories of making Mickey Mouse pancakes for my kids - things they never forget.