Bread .......any kind

Still using that recipe I gave you right? Though slightly modified?

Molasses and butter, hmm I mean I'm all for butter but does molasses add a lot of sweetness to it? Curious to try! But not enough to make a batch myself

 

Any recipes for that bread they serve at Outback?

 

Funny you say that cause I've always liked their bread

 

Its so good!

 

It is!

They make it even harder to resist with all the butter they leave out for you

 

Yes, your recipe - I added cheddar and scallions for a batch so I expected to modify it a little to account for whatever but then I made a plain batch and I swear I had to add even more buttermilk. I didn't measure but I added a little while it was in the bowl then it would just not come together on the counter so I managed to gently pour some directly on the flour mixture square I had formed.
It worked out but never happens with yeasted stuff I bake and I can't figure out why it is happening now -

I didn't make a batch of molasses butter, I was lazy AF. Instead I took a pat of butter, melted it in the microwave and then stirred in a spoonful of molasses. I stirred it a few times while it cooled and the butter started to set again at which point it held together enough for me to drizzle it on and eat em. Then I repeated this a day later while I baked a fresh biscuit from my freezer stash.
It wasn't super sweet - similar to honey but with that rich molasses flavor.

The panaderia v patisserie is a perfect example of how things do and don/t translate.

 

I'll have to revisit the recipe and remember how I made it.

It's one thing to post a recipe, but I'll be lying if I didn't stand there in class for a second and ask "why isn't this coming together..."

Non-yeast recipes are definitely something else, and with the variety of things we've made I have to stop and remember what technique was used whether it's in the make-up stage, the mixing stage, or even putting it out on the pan.

You've got drop, pour, scoop, methods and many more that are each applicable to different types of baked goods.

When I'm not baking, or welding, I'm creating other stuff.

Working on this right now -







If there's time on Sunday, I may treat myself to some of that cream cheese pound cake I absolutely loved.

 

Lemon pound cake

 

Damn.

 

Though school has me baking pies at the moment (posted my own thread), I did make some cookies at home for the wife.

She loves sugar cookies so I made some for Valentine's Day -











Spare sugar cookie dough can only be kneaded once more so I'm saving this and throwing it in the freezer for another day -

 

https://www.fleischmannsyeast.com/recipe/homemade-focaccia/

Made this last night - salt and pepper to top, no parmesan, and brushed olive oil after it came out of the oven.

Solid 7/10 - I like my sourdough better

 

Yeh fair sorry. For me it's like the shortcut gimme option, as much as I sound like a condescending d bag when I say that - it's just simple easy and quick I don't consider it something to showboat.

But for a (roughly) 90 minute ordeal I can't complain, came out pretty good and I'd have it for sandwiches and whatnot anytime. I prefer my sourdough though.

 

I don't like the re/working of dough so I never roll em out and use cutters; I just roll the [lime] sugar cookie dough into a log and slice off rounds to bake instead..

Same with the biscuits - I would rather just cut the large rectangle into smaller rectangles and call it a day

 

Have never made focaccia, gonna have to try this one!

I haven't gotten to the point where I am willing to take care of sourdough starter - -

 

It's easy once it's stable. Slap it in the fridge and you only need to pay attention to it once a week. But I do get it. Yeast is a lot easier to work with.

Focaccia is also the easiest bread to make. There's no kneading and whatnot. For sourdough you do some stretch and folds but that's it. It doesn't need kneading for 10 minutes etc. Just mix it fully and then slap it in the pan to rise. Especially these instant recipes - king Arthur's is also pretty good.

 

As I said, I haven't messed with the starter yet - but I have read/seen that there is a way to sub in starter for yeast in regular recipes.

If this is true/possible - could you make focaccia with the sourdough starter instead of yeast and have more tasty focaccia?

I use king arthur bread flour to make bread around here - use their AP for biscuits and the occasional cookies/cakes

 

I make a biga for all my Italian breads. From my head, over the years - but for ideas here:

https://duckduckgo.com/?t=ffab&q=biga+recipe&ia=recipes

 

Yeah! I make sourdough focaccia all the time. This is the recipe/proportions I use.

https://alexandracooks.com/2019/03/22/simple-sourdough-focaccia-a-beginners-guide/

I have a table in excel that I made that has percentage based on the size of my pans so I can make smaller or larger batches depending on the size of the pan (and I have also used this recipe for a loaf pan as well, came out great!)



I use walmart/whatever brand AP flour - has worked well for me, so no need to complicate things. Walmart has a bread flour too. Especially for feeding the starter, any flour will do realistically. The starter (as you can see form the above table) is about 10% of the dough by mass, so the flour you use to make the bread will be a lot more noticeable than the flour used for the starter. KA is just like 5x the cost and, from my experience, hasn't really been worth it.

edit: Target makes an unbleached/unenriched AP store brand for about the same cost as bleached/enriched about 2.25$/5lb bag

 

Fancy table!

Is it Wal/mart brand bread flour?
Mine doesn't carry that - they have gold medal bread flour though and it is cheaper than KA - I am gonna have to give it another try; no reason to spend extra $$ for not much gain; flour had definitely gone up in the past few years.

I realize that what you feed the starter [flour wise] isn't that important and I'll get around to that sooner or later.