Baking Much?

[XexoX]

Back to an old favorite tonight . . .


Cinnamon Crisp Coffee Cake
Toasted pecan filling. Orange-scented icing. Shame I have to share it!

Looks good Mr. Suburban. Looks thinner than usual (not saying that is a bad thing!), did you bake it in a bigger pan?

[ronnie_suburban]

Back to an old favorite tonight . . .


Cinnamon Crisp Coffee Cake
Toasted pecan filling. Orange-scented icing. Shame I have to share it!

Looks good Mr. Suburban. Looks thinner than usual (not saying that is a bad thing!), did you bake it in a bigger pan?

Thanks. Must just be that side angle. It was actually a bit taller than usual. Was well over the top of the pan as it finished baking.

[XexoX]

...
Thanks. Must just be that side angle. It was actually a bit taller than usual. Was well over the top of the pan as it finished baking.

I think my brain went on a walk about without me. I looked at it and thought it was a piece from the cake, not the whole cake. Knowing that, it doesn't seem as thin to me. Just another Homer Simpson "D'oh!" moment for me.

Nice job with the cake. I'm sure it will be appreciated by those lucky enough to have a piece of it.

[taz575]

Well....it could be a single serving....to the right person..... I ate 1/4 of a 9x13 cake one night after dinner... Just saying....

[ronnie_suburban]

Well....it could be a single serving....to the right person..... I ate 1/4 of a 9x13 cake one night after dinner... Just saying....

LOL- absolutely! Isn't 8x8" a single serving?!

[taz575]

It could be!

[XexoX]

Well....it could be a single serving....to the right person..... I ate 1/4 of a 9x13 cake one night after dinner... Just saying....

LOL- absolutely! Isn't 8x8" a single serving?!

I think so. And to go with it a bottle of wine. Wasn't it Lucius Morris Beebe who said "A bottle of wine serves one."?

[Ut_ron]

Well....it could be a single serving....to the right person..... I ate 1/4 of a 9x13 cake one night after dinner... Just saying....

LOL- absolutely! Isn't 8x8" a single serving?!

I think so. And to go with it a bottle of wine. Wasn't it Lucius Morris Beebe who said "A bottle of wine serves one."?

I like how Lucius thinks

[Bob Z]

After a couple of months finally got back into some sourdough with a new starter. Baked these basic country bread from Tartine Bread book.

[ronnie_suburban]

After a couple of months finally got back into some sourdough with a new starter. Baked these basic country bread from Tartine Bread book.

Beautiful loaves, Bob!

[XexoX]

After a couple of months finally got back into some sourdough with a new starter. Baked these basic country bread from Tartine Bread book.

Very nice. I've been using starters from Basil & Board, one a former co-worker's daughter started in Bend Oregon, and one from KsankasKitchen on etsy. I've also got several other dehydrated ones to get going. If you want to try another, let me know, I'll send you a start of what I have.

[atang]

Stromboli!
Pepperoni, mozzarella, sausage, and ham

[Kekoa]

Oh, interesting. I've heard of stromboli, but I never knew what it was until just now! I guess you learn something new every day.

[ex1580]

SURVEY TIME! What pan(s) do you make bread in? Asking for a friend...

I suppose this depends on the loaf but I have used...

• A cast iron Dutch oven, but it makes me nervous for the enamel coating.

• Sheet pans are always good as long as they are the heavy duty ones for roasting. Foil can be helpful when doing it this way.

• Loaf pans. I just got new loaf pans and I like sandwiches. I've only done pastry type of breads in these so far, mostly banana.

How about you?

[ronnie_suburban]

This is off on a couple of levels. Pi Day is coming up on Friday. The HR geniuses where I work decided that we should celebrate it tomorrow because so few people actually work in the office on Fridays. I didn't realize that this was such an important holiday that it cannot be missed!

Whatever the case, I'm happy with any excuse to bake a pie. I had a ~4-pound bag of really great peak-of-the-season Michigan tart cherries that I pitted and froze last July. This seemed like a perfect opportunity to get them out of the freezer and put them to use. I'd never baked a pie with frozen fruit before but going on a hunch (and some advice from an experienced friend), I added some sugar and tapioca starch and cooked them down quite a bit. The result was an intensely-flavored, thick mash of tart cherries. After a night in the fridge, it wasn't solid but it had lost about half its volume. From there, it went into an all-butter dough and baked for just over an hour . . .


Tart Cherry Pie

The only bad part is that I have to take it to work tomorrow and I won't be able to try it until then. I hope it turns out well. If it sucks, that'll be a double bummer.

[ex1580]

This is off on a couple of levels. Pi Day is coming up on Friday. The HR geniuses where I work decided that we should celebrate it tomorrow because so few people actually work in the office on Fridays. I didn't realize that this was such an important holiday that it cannot be missed!

Whatever the case, I'm happy with any excuse to bake a pie. I had a ~4-pound bag of really great peak-of-the-season Michigan tart cherries that I pitted and froze last July. This seemed like a perfect opportunity to get them out of the freezer and put them to use. I'd never baked a pie with frozen fruit before but going on a hunch (and some advice from an experienced friend), I added some sugar and tapioca starch and cooked them down quite a bit. The result was an intensely-flavored, thick mash of tart cherries. After a night in the fridge, it wasn't solid but it had lost about half its volume. From there, it went into an all-butter dough and baked for just over an hour . . .


Tart Cherry Pie

The only bad part is that I have to take it to work tomorrow and I won't be able to try it until then. I hope it turns out well. If it sucks, that'll be a double bummer.

Looks delicious! I've been wondering for a while now if agar agar would thicken pie filling enough so it would be almost like a jello. It's not pi season in my kitchen at the moment. One of these days though.

Edit: I came to wondering this because I sometimes use agar agar to thicken sauces and once I stored some extra sauce and it came out of the container and held the shape until it was pretty warm.

[atang]

SURVEY TIME! What pan(s) do you make bread in? Asking for a friend...

I suppose this depends on the loaf but I have used...

• A cast iron Dutch oven, but it makes me nervous for the enamel coating.

• Sheet pans are always good as long as they are the heavy duty ones for roasting. Foil can be helpful when doing it this way.

• Loaf pans. I just got new loaf pans and I like sandwiches. I've only done pastry type of breads in these so far, mostly banana.

How about you?

You’re correct depending on the loaf.

Dutch ovens are good for some things. A slight preheat is a nice option.

Specifically bread;
The one I use most is the sheet tray.
Loaf pans would be second.

Pastry type doughs or batters, sometimes I use muffin trays for cute single servings.

[ronnie_suburban]

SURVEY TIME! What pan(s) do you make bread in? Asking for a friend...

I suppose this depends on the loaf but I have used...

• A cast iron Dutch oven, but it makes me nervous for the enamel coating.

• Sheet pans are always good as long as they are the heavy duty ones for roasting. Foil can be helpful when doing it this way.

• Loaf pans. I just got new loaf pans and I like sandwiches. I've only done pastry type of breads in these so far, mostly banana.

How about you?

You’re correct depending on the loaf.

Dutch ovens are good for some things. A slight preheat is a nice option.

Specifically bread;
The one I use most is the sheet tray.
Loaf pans would be second.

Pastry type doughs or batters, sometimes I use muffin trays for cute single servings.

I'm not a very seasoned baker but I'd agree that it really depends on what you're baking. Right tool for the job and all that.

As for the dutch oven, I'd say either get an enamel-coated cast iron unit you're certain can handle high heat or go strictly cast iron with no coating.

With loaf pans, I like a lighter colored one for quick breads, so that the exterior doesn't brown before the interior is fully baked. I tend to choose a darker pan for focaccias, etc. when I'm looking for more exterior color. But again, I'm a real n00b when it comes to bread-baking.

[ex1580]

As for the dutch oven, I'd say either get an enamel-coated cast iron unit you're certain can handle high heat or go strictly cast iron with no coating.

With loaf pans, I like a lighter colored one for quick breads, so that the exterior doesn't brown before the interior is fully baked. I tend to choose a darker pan for focaccias, etc. when I'm looking for more exterior color. But again, I'm a real n00b when it comes to bread-baking.

I looked at the Le Creuset Dutch Oven manual. It seems that the upper temperature limit depends only on the handle on the lid. If it's plastic then 450, if its metal then basically unlimited. I guess I need to find a new excuse to get a pretty looking Smithey Dutch oven. I mean, how am I supposed to make fresh soup and bread at the same time???

[XexoX]

As for the dutch oven, I'd say either get an enamel-coated cast iron unit you're certain can handle high heat or go strictly cast iron with no coating.

With loaf pans, I like a lighter colored one for quick breads, so that the exterior doesn't brown before the interior is fully baked. I tend to choose a darker pan for focaccias, etc. when I'm looking for more exterior color. But again, I'm a real n00b when it comes to bread-baking.

I looked at the Le Creuset Dutch Oven manual. It seems that the upper temperature limit depends only on the handle on the lid. If it's plastic then 450, if its metal then basically unlimited. I guess I need to find a new excuse to get a pretty looking Smithey Dutch oven. I mean, how am I supposed to make fresh soup and bread at the same time???

Or just get a Lodge L8DOL3 Cast Iron Dutch Oven with Dual Handles, Pre-Seasoned, 5-Quart for around $50. Or even a Cuisinel Cast Iron Dutch Oven - 5-Quart Deep Pot - Preseasoned 2-in-1 Multi-Cooker - Combo Lid Doubles as 10"-inch Skillet Frying Pan + Silicone Handle Covers + Scraper - Indoor/Outdoor Bread Cookware for around $40 on Amazon. Or go big and get a Challenger Bread Pan Cast Iron Loaf Pan with Lid for Homemade Breadmaking Sealed Bread Cloche Inverted Dutch Oven Set for Baking - Made In The USA for around $300.