Klobberer
Full House
Beautiful! Mine always taste good, but never look as good.
The Great PCF Baking Thread (2 Viewers)
- Thread starter JMC9389
- Start date
Does anyone else do the Jim Lahey / Mark Bittman no-knead bread thing, and keep dough in a tub in the refrigerator all the time?
My loaves generally come out looking quite like the OP...
My loaves generally come out looking quite like the OP...
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That is just gorgeous! How tall was that one?
Klobberer
Full House
I do a lot of 2-3 day ferments and have had wonderful results. Great flavor, but not always the best texture. Sometimes you need to work the crap out of the dough and a steam shot is 100% necessary.
jpietrella
4 of a Kind
So it's 3 layers, each layer was a 2 inches with 9 inch diameters. With all of the buttercream and lemon curd it probably ended up just under about 10 inches high.
One done for our Sunday night pickleball group on the 50th anniversary of Woodstock:
Come clean. There's peyote in there somewhere, right?
OP
OP
Going to bump this.
Here's some baguettes (that I forgot to score with the lame before baking
) and some pizza that I made last weekend with the extra dough. I used AP flour and a 78% hydration dough proofed overnight and made the next morning
Here's some baguettes (that I forgot to score with the lame before baking
) and some pizza that I made last weekend with the extra dough. I used AP flour and a 78% hydration dough proofed overnight and made the next morning
OP
OP
Tonight's dessert. Had the day off so I started off the holiday baking season. This thread will be filled with my goodies for the next two weeks, and here's the first!
M+M cookies with brown sugar only
M+M cookies with brown sugar only
jpietrella
4 of a Kind
Wow those look incredible! Got a recipe for the baguettes?Going to bump this.
Here's some baguettes (that I forgot to score with the lame before baking
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Chippy McChiperson
4 of a Kind
OP
OP
1000 g AP flour
780 g warm water
21 g salt
4 g instant yeast
Mix the flour and water first, cover, and let sit at least 30 minutes. Add the salt and yeast and incorporate it fully. Fold the dough by hand 2 or 3 times at least 15 minutes apart. Cover up a plastic tub that the dough has been mixing in and let rest at least 12 hours at room temp.
Best to do this the night before if you want to bake the next morning. The following day, get the dough out of the tub and cut the dough into as many pieces as you need depending on what you're making. Shape the dough and let it sit covered at room temp for at least an hour. Preheat your oven to 450 F (475 F for some recipes) and let it warm up and get hot while the dough proofs.
I have a ceramic baguette baker that the dough bakes in. Put the dough in the ceramic mold and bake for 30 to 45 minutes depending on how well done you want the bread.
This is pretty much Ken Forkish's recipe, just slightly modified for my baguette pan.
Christmas cookie day! Annual tradition for my boys and I, and we've gotten pretty good at it we stuck with our staples this year - double batch of chocolate chip cookies, decorated sugar cookies, raspberry almond shortbread cookies and peanut butter blossoms.
we stuck with our staples this year - double batch of chocolate chip cookies, decorated sugar cookies, raspberry almond shortbread cookies and peanut butter blossoms.
The only other raspberry thumbprints I've ever seen!!!!Christmas cookie day! Annual tradition for my boys and I, and we've gotten pretty good at it
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I will snap a pic of our cookie tray for christmas day! Lots of baking has happened!
OP
OP
My wife is making her thumbprints and I'm making my knots tomorrow.Christmas cookie day! Annual tradition for my boys and I, and we've gotten pretty good at it
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Made these over the weekend. Both cookies have just butter, sugar, egg, vanilla extract, salt, and flour in them, just at different ratios. The sugar cookies are my personal favorite every year.
Those are my favorites
We do everything in one day. When our boys were growing up, my wife used to always work on Saturdays, so Saturday was guys' day. The boys and I would spend all day the Saturday before Christmas making cookies, it became kind of a tradition.
They're 15 & 12 now but still indulge their old man
They also try to make the gingerbread men anatomically correct when I'm not looking.....
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Sounds like uncle Ben paid a visit during cookie dayThose are my favorites
We do everything in one day. When our boys were growing up, my wife used to always work on Saturdays, so Saturdays was guys' day. The boys and I would spend all day the Saturday before Christmas making cookies, it became kind of a tradition.
They're 15 & 12 now but still indulge their old man
@Ben8257That's awesome you guys still keep the tradition going. Family is awesome!
Merry Christmas!!
Sounds like uncle Ben paid a visit during cookie day
That's awesome you guys still keep the tradition going. Family is awesome!
Merry Christmas!!
Yeah I saw them and immediately thought Ben would be proud lol. I'd post the pic but I know Tommy has had issues with google sensoring threads lately. ...
Spoiler feature is your friend!!Yeah I saw them and immediately thought Ben would be proud lol. I'd post the pic but I know Tommy has had issues with google sensoring threads lately. ...
I'm ready to send folks my address for cookies...
Klobberer
Full House
Let the fattening begin!Christmas cookie day! Annual tradition for my boys and I, and we've gotten pretty good at it
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Nex
Flush
Related: https://www.pokerchipforum.com/threads/poker-chip-cookie-cutters.36378/
Pics and recipe inside...
Pics and recipe inside...
BruceWayne
Flush
Jumbo chocolate chip cookies
OP
OP
Going to bump this. Baking season is officially underway. Not sure why the same M+M cookies I made last year are not flat like they were last year. Too much baking soda maybe? Too much time in the fridge? Still delicious either way.
Also made pizza dough. Once again, 3 day and 5 day ferments were the best and had the best texture and flavor. One day ferment was a bit lacking.
Day 1
Day 3
Day 5
Also made pizza dough. Once again, 3 day and 5 day ferments were the best and had the best texture and flavor. One day ferment was a bit lacking.
Day 1
Day 3
Day 5
Regardless of flavor, that first pizza's a beauty!
BruceWayne
Flush
I'm in for that pizza! Looks great
I would love to get your pizza dough recipe, please.
OP
OP
It's so simple I know it by memory.
660g High protein bread flour (I use All Trumps, but King Arthur or other high protein bread flours work just fine here.
440g cold water
Mix until combined and let stand for 30 minutes to let the flour autolyse a bit. This helps to achieve those awesome crumb shots you see on the crust!
Mix 4 g active dry yeast and about 3 tablespoons warm water, mix with a whisk and let settle for 5 minutes before adding to the flour and water mixture. Mix for about 30 seconds until we'll combined.
20g kosher salt. Mix until you have am oatmeal like texture to the dough. Add pinches of flour to the dough until its elastic and smooth enough.
Flour a flat surface and knead for at least 3 to 5 minutes until the dough is well incorporated and has a smooth texture.
Place dough in an airtight container at room temperature for 4 hours or until dough is doubled in size.
Cut dough into four equal pieces, drizzle EVOO into small airtight containers, ball the dough, and place one dough ball in each container. Refrigerate at least 24 hours, but best results come from a 3 to 4 day ferment. Each dough ball will make one 10 inch pizza.
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