bloviatrix Posted March 8 Share Posted March 8 I finally figured out the angle to start the slashes with the lame! I've really been struggling with this. Loaf is finally rising properly in the oven. Fingers crossed! Quote Link to post Share on other sites
bloviatrix Posted March 8 Share Posted March 8 Best loaf yet! 4 Quote Link to post Share on other sites
bloviatrix Posted March 12 Share Posted March 12 Decided to change things up and make challah (and rolls) for shabbat. 2 Quote Link to post Share on other sites
small h Posted March 16 Share Posted March 16 Dramatic soda bread is dramatic. (Also kinda dry.) 1 Quote Link to post Share on other sites
bloviatrix Posted March 19 Share Posted March 19 Last loaf before Passover. 2 Quote Link to post Share on other sites
StephanieL Posted April 6 Share Posted April 6 Easter bread, one day late. N made an enriched dough and added cinnamon and lots of dried fruit to the first rise, then made Bird's custard and added that to the second rise. A basic confectioner's sugar glaze was added after it was out of the oven and cooled. It's a huge thing for two people. Quote Link to post Share on other sites
bloviatrix Posted April 11 Share Posted April 11 There's a custom to make a challah in the shape of a key for the Shabbat immediately following Passover (the other option is to stick a key into a regular braided loaf, but where's the fun in that?) I have to say that all of my bread baking the past year is really paying off - I'm better at reading the dough and recognizing when it needs more flour during kneading. I think this was the best challah I've ever made! May I present to you Schlissel Challah. 1 Quote Link to post Share on other sites
bloviatrix Posted April 11 Share Posted April 11 Here's the challah before the oven (and before the 2nd proof). Quote Link to post Share on other sites
Sneakeater Posted April 11 Share Posted April 11 That is really lovely. Quote Link to post Share on other sites
joethefoodie Posted April 11 Share Posted April 11 Yes, gorgeous. Quote Link to post Share on other sites
voyager Posted April 12 Share Posted April 12 Well conceived and executed! You bring up a good point. Bread making requires a lot of recognition and response. You can't just follow a recipe. Again, well done. Quote Link to post Share on other sites
My Pinch of Italy Posted April 13 Share Posted April 13 On 3/8/2021 at 7:40 PM, bloviatrix said: Best loaf yet! Splendid. What kind of flour did you use? Quote Link to post Share on other sites
My Pinch of Italy Posted April 13 Share Posted April 13 Recently I've baked these beetroot buns as I have been involved into a challenge re Buns. I wanted to make something fancy, thus I went for these little beetrot buns. At first I was quite puzzled by the colour of the dough, I thought I had made a huge big babol gum 😁 But they turned out very good! 🤤 Quote Link to post Share on other sites
bloviatrix Posted April 13 Share Posted April 13 2 hours ago, My Pinch of Italy said: Splendid. What kind of flour did you use? I use King Arthur Bread Flour with a touch of a whole wheat bread flour that I buy at the green market in my poolish. 1 Quote Link to post Share on other sites
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