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 I've been busy......
Topic Originator: Bertiesback  
Date:   Sat 29 Dec 15:28

Getting into baking a bit more as Christmas arrived.

Chocolate Pecan cake



Coffee and Walnut Cake


Two 1.2KG loaves made with strong "8 seed" flour. Best toast ever in the mornings and brilliant untoasted with butter and raspberry jam.


Ginger snap cookies. They are called cookies because they are not brittle like the ginger snaps you buy in the shops.


Apple and Cinnamon Pie. I wasn't too keen on the American idea of layering the apples as it didn't look quite so appealing - but it tasted great. The base case had a layer of ground almonds before the first layer of sliced apples. Unfortunately that rules it out for any one with nut allergy.




Post Edited (Sat 29 Dec 15:32)
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 Re: I've been busy......
Topic Originator: JTH123  
Date:   Sat 29 Dec 18:38

Loaves look awesome mate. Recipe?
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 Re: I've been busy......
Topic Originator: Bertiesback  
Date:   Sat 29 Dec 23:26

https://www.365daysofbakingandmore.com/grandmas-italian-bread/

I used the recipe at the bottom but use strong Matthews Cotswold Eight Grain Flour 1.5 kg (Pack of 5) instead of the one mentioned.

I also used Ghee for the shortening.

I don't use the baking method shown I use a KitchenCraft 30cm Home Made Stoneware Round Bread Baking Cloche.

I heat the oven up to 245C for 20 mins with the cloche in it before I put the bread in to bake.

23 mins fully covered and 12-15 mins with the lid removed.

I've made this bread a few times now and I have increased the sugar to 12gms,
the salt amount I use is 16gms, dry yeast 7gms, 700ml of water at 103 F.



Post Edited (Sat 29 Dec 23:27)
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 Re: I've been busy......
Topic Originator: JTH123  
Date:   Sun 30 Dec 21:49

Ooft. Too complicated for me but looks awesome
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 Re: I've been busy......
Topic Originator: Bertiesback  
Date:   Tue 1 Jan 12:54

It's not really.

Cooking is all about planning ahead and simple weights and measures. The temp for example for the bread - if you have a combi boiler you can take warm/hot water from the tap and it will be about right. The secret is not to use water which is too hot as it affects the yeast performance.

Hot oven is a must as well.
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 Re: I've been busy......
Topic Originator: dave67  
Date:   Wed 6 Feb 17:30

Looks good

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