
CookingBites Forum » Bread Making, Baking and Cakes
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Explore our bread, baking and cake making forum, including recipes for and discussion about sourdough and wholemeal loaves, dark rye or multigrain bread, brioche and croissants, Victorian sponges or velvet cakes, buns, rolls, cupcakes, muffins, sweet pies, cookies, biscuits and lots more. If it is made with a dough, a batter or pastry, this is where it goes.
CookingBites Forum » Bread Making, Baking and Cakes
3d ago
Sourdough Starter: Day 02
Ingredients
25g flour (always assume organic and 50:50 mix wholemeal: rye)
25g spring/mineral water
Equipment
1 sterile teaspoon(s)
Scales
Method
Again, just the 25g flour and 25g spring or mineral water into your Day 01 starter and mix in well with that sterile teaspoon. Done.
Hygiene
Try to keep the sides of the jar and seal free of any flour or flour mix because they increase the risk of contamination especially if you get...
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CookingBites Forum » Bread Making, Baking and Cakes
1w ago
The dough turned out really nice.
Quinoa or Wholewheat flour Pizza
Ingredients
210g wholewheat bread or quinoa flour (split with buckwheat flour if desired)
4 tsp olive oil (5 tsp for wholewheat bread flour)
2 tsp pepper
2 tsp cacao
1.5 teaspoons psyllium husk powder (omit for wholewheat bread flour)
1 tsp fenugreek seeds
1 tsp sugar
1 tsp smoked paprika
1 tsp garlic
1 tsp sumac
1 tsp baobab
0.5 teaspoon baking powder
0.5 teaspoon salt
0.5 tsp cumin
0.25 tsp cloves
250ml warm water...
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CookingBites Forum » Bread Making, Baking and Cakes
1w ago
I'm sure I've had these chef's rings for ages, decade plus at least, and don't recall using them... Somewhere I tripped over, probably here, crumpets and decided to try and make some. I searched and there's a thread that Morning Glory replied in with a link to a crumpet recipe. I made half of this and got six.
My batter is looking pretty good!
All I could find on flipping was just that so the first three got flipped w/out the ring and here's...
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CookingBites Forum » Bread Making, Baking and Cakes
1w ago
I followed Puggles suggestion and tried this recipe
View: https://m.youtube.com/watch?v=dILfFnF733Y
It's worth watching, but for the non-watchers:
Water: 220 ml
Dry yeast: 2 gr
Sugar (optional): 4 gr
Bread flour: 320 gr
Salt: 6 gr
Mix water, yeast and sugar
Add flour and salt, stir (mix) till no more dry flour (it will form a ball)
Cover and rest for 30 minutes
1 stretch and fold, then a couple of tilt and slaps
Cover, rest 30 minutes, repeat
Cover...
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CookingBites Forum » Bread Making, Baking and Cakes
1w ago
So I'll be making crumpets here when the batter is done rising but I've got 2 different sizes of rings that came in my kit! One is 3" and the other is 4". Which is correct ..read more
CookingBites Forum » Bread Making, Baking and Cakes
3w ago
The original is a recipe from BBC good food. The picture is mine though.
Ingredients:
525g plain flour, plus extra for dusting
1½ tbsp caster sugar, plus a pinch
1 tsp fast-action dried yeast
50ml milk
1 tbsp sunflower oil
plus extra for greasing and brushing
1 tbsp rice vinegar
1 tsp baking powder
Method:
Mix together 525g plain flour, 1½ tbsp caster sugar and ½ tsp salt in a large bowl .Dissolve 1 tsp fast-action dried yeast and a pinch of sugar in 1 tbsp warm water, then add...
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CookingBites Forum » Bread Making, Baking and Cakes
1M ago
That vent, on top of the fridge, makes any bread I set on top of there, after a few days, the part of the bread touching that vent, becomes hard. I was wondering for months why this was happening and now I know why, I have no clue how, but it does ..read more
CookingBites Forum » Bread Making, Baking and Cakes
1M ago
Reposted from another area hopefully before it all goes awry
I was asking about lining the baguette pan with parchment because I’ve been thinking about making baguettes for a sometime.
I miss big cheese coated croutons and there’s no GF (gluten free) baguette alternative that’s worth a fig.
For soup I slice GF croissants and that’s not bad but I’d love a baguette so have been eyeballing pans for quite a while.
GF dough is very wet, it’s actually thick batter so I while I think I’d...
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CookingBites Forum » Bread Making, Baking and Cakes
1M ago
Activate your starter at least 4-6 hours before using it so it's at its peak. It's easier to use a stand mixer for this recipe, but you don't have to.
You will knead <---(cute) aluminum turkey roasting pans or something that will work as a lid to cover the ciabatta during the baking process.
A cast iron pan/lid to put water into during the baking process.
A pizza stone
A pizza peel
Some kind of weapon
Ingredients
For the BIGA...
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CookingBites Forum » Bread Making, Baking and Cakes
1M ago
So I've made the recipe here and it works well. This time around where the recipe calls for 210 g of water I used 420 g of 100% hydration sourdough starter. Adding 90 g of flour put the hydration correct per the recipe. I eyeballed the salt, been doing this a minute, and since I like chewy bread I added a well rounded Tbsp of vital wheat gluten. Since the ferment time was to be extended I also added 1/2 tsp diastatic malt powder.
Since I was using natural yeast which is, in my...
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