Baking: tips, recipes and sharing.. Come join the fun.

[rowdyhillrambler]

As i have mentioned my wife used to own a bakery. She is an excellent baker, obviously, but after 10 years she got burnt out.

That means i get to do the baking now. I am always asking for advice, and some of it is so simple, although baking can be so hard.

Baking is way more scientific than standard cooking. If you are cooking green beans or marinara, we tend to taste/add/taste/add. But, this doesn't work with baking as easily.

Tip 1: most of you probably do this, but it took me years of not listening to convert. Most recipes call for a cup of this, and a cup of that, tablespoon, teaspoon etc. Problem is that this is not consistent. So she always baked, and her recipes were in grams. 100 grams is always 100 grams, but your teaspoon may differ from mine, as far as weight.

I was on my way home today listening to The Splendid Table, and they were talking about this. It made me think about this post.

Share recipes, stories and tips here..:

GO!!

[maunahaole]

Gluten free flour is an abomination and should be avoided.

[spopepro]

Professional cooking is done by weight. Full stop. I have as many scales as measuring cups.

To that end, I endlessly appreciate the King Arthur cookbooks because they do list the weight for ingredients. All of their stuff is recommended highly.

Another book I have loved and learned a ton from is Bernard Clayton's bread book. The best part is that it teaches you what you need to know about how the process looks and feels. Environmental impacts like humidity and ambient temp impact time and proportions. I was able to work as the baker for an Italian restaurant only from the skills and knowledge from this book.

I still can't make proper croissants. Croissants de Boulanger, yes, but I fail at the real thing.

[Noteddy]

I've worked in a bakery and all the tips above are right on. You live and die by your scale. And, learn your ingredients. Buy the same flour(s) every time. You'll learn that even the same flour varies a little by season and with the humidity. I only make croissants and puff pastry in the winter time. (OK, not often even then.)

Also Cooks Illustrated/Cooks Country stuff for weights and well-tested recipes. Here is one from King Arthur we had for Sunday breakfast with some success. I threw some fresh raspberries in 'cause we had them.

2/3 cup (2 ounces) Dutch-process cocoa
1 3/4 cups (7 1/4 ounces) King Arthur Unbleached All-Purpose Flour
1 1/4 cups (9 3/8 ounces) light brown sugar
1 teaspoon baking powder
3/4 teaspoon espresso powder, optional
1 teaspoon baking soda
3/4 teaspoon salt
1 cup (6 ounces) chocolate chips
2 large eggs
3/4 cup (6 ounces) milk
2 teaspoons vanilla
2 teaspoons vinegar
1/2 cup (4 ounces, 1 stick) butter, melted; or 1/3 cup (2 3/8 ounces) vegetable oil
coarse white or pearl sugar, for topping (optional)

Note: As of 10/29/12, this recipe has been modified to produce a higher-rising, less flat-topped muffin, as follows: amount of milk reduced from 1 cup to 3/4 cup; and baking temperature reduced from 400°F to 350°F.

Preheat the oven to 350°F. Line a standard muffin pan with paper or silicone muffin cups, and grease the cups.

In a large mixing bowl, whisk together the cocoa, flour, sugar, baking powder, espresso powder, baking soda, salt and chocolate chips. Set aside.

In a large measuring cup or medium-sized mixing bowl, whisk together the eggs, milk, vanilla and vinegar. Add the wet ingredients, along with the melted butter, to the dry ingredients, stirring to blend; there's no need to beat these muffins, just make sure everything is well-combined.

Scoop the batter into the prepared muffin tin; the cups will be heaped with batter, and the muffin will bake into a "mushroom" shape. Sprinkle with pearl sugar, if desired.

Bake the muffins for 20 to 25 minutes, or until a cake tester inserted in the center of a muffin comes out clean. Remove the muffins from the oven, and after 5 minutes remove them from the pan, allowing them to cool for about 15 minutes on a rack before peeling off the muffin papers or silicone cups. Yield: 12 muffins.
Nutrition information per serving (1 muffin, 101g): 335 cal, 13.8g fat, 6g protein, 18g complex carbohydrates, 28g sugar, 3g dietary fiber, 69mg cholesterol, 273mg sodium, 265mg potassium, 101RE vitamin A, 3mg iron, 108mg calcium, 117mg potassium, 18mg caffeine.

[Jonathan]

It's amazing how many times you can fold and add butter to a pastry. I'm sleepy, but quite proud of the near all nighter.

[zetroc]

I bought the Tartine Bread book a while ago and have been devouring it. Aside from a few attempts at sourdough 4 years ago, my baking career has been at near zero. Now I'm shopping for a good scale and preparing to get messy.

[Noteddy]

I bought the Tartine Bread book a while ago and have been devouring it. Aside from a few attempts at sourdough 4 years ago, my baking career has been at near zero. Now I'm shopping for a good scale and preparing to get messy.

I've been very happy with the OXO with a pull-out display. Easy to clean, flexible, highly repeatable, simple tare, accepts any container and cheap.

[Noteddy]

It's amazing how many times you can fold and add butter to a pastry. I'm sleepy, but quite proud of the near all nighter.

Inspirational work. Your household is lucky! I've had a lot of luck refrigerating overnight after the last turn and before forming the pastries and letting them rise. Pull the dough out of the fridge, form 'em up. Go for a ride while they rise, get back and toss 'em in a hot oven while you shower and make coffee and settle in for the best post-ride brunch ever.

[jitahs]

I bought the Tartine Bread book a while ago and have been devouring it. Aside from a few attempts at sourdough 4 years ago, my baking career has been at near zero. Now I'm shopping for a good scale and preparing to get messy.

That book gave me a head ache, no way to control time and temp on a regular basis.

After hundreds of loaves finally got a Lodge Dutchie -- now mrs.'s sandwiches aren't dachshund height.

[Bkat]

That book gave me a head ache, no way to control time and temp on a regular basis.

After hundreds of loaves finally got a Lodge Dutchie -- now mrs.'s sandwiches aren't dachshund height.

To me, baking is half art and half science. You can follow a recipe to the letter and it may work perfectly one day and be off the next. A slight change in the weather can mean the difference between a loaf of bread that would make Poilâne proud and a door stop.

[stev0]

thought I would try to revive this thread. I bake bread sometimes and really enjoy it.
you can see my notes/photos here: breadperdiem. thoughts and tips appreciated!

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let's see some more bread, folks!

[Noteddy]

Sunday AM was Peach & Blueberry muffins with caramelized onion and fontina omelettes.

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[Bkat]

Dang, that looks good. I hope you made enough to share with the entire forum.

Sunday AM was Peach & Blueberry muffins with caramelized onion and fontina omelettes.

[IMG]FW: by [/IMG]

[Noteddy]

Dang, that looks good. I hope you made enough to share with the entire forum.

Always baked goods at our service course on Sundays. With our horde, what's a few more? C'mon over.

[Rayburn Shaun]

Sunday AM was Peach & Blueberry muffins with caramelized onion and fontina omelettes.

[IMG]FW: by [/IMG]

Good God, man. I'd like to take 13 of those to a very quiet, dark place and show them who's boss (with some milk or a cup of coffee, of course).

Nice work!!

[maunahaole]

Mrs Haole makes this once in a while. There is a reason that I'm fat. Banana bread with Nutella swirl. This does not last long.

[stev0]

never thought about adding nutella to banana bread. will have to experiment and report back sometime!

[maunahaole]

Melt the Nutella in the microwave before swirling in. It thins it out and makes working it in easier.

[TMB]

Fresh out of the oven

3 ingredients. Starter (this one is close to 20 years old), flour and water.

[Noteddy]

Fresh out of the oven

3 ingredients. Starter (this one is close to 20 years old), flour and water.

Best part of cooler weather settling in: Bread baking will resume.