Attachment 327777
Attachment 327778
My wonderful wife’s first attempt at cinnamon rolls. Yum.
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Attachment 327777
Attachment 327778
My wonderful wife’s first attempt at cinnamon rolls. Yum.
Cinnamon rolls was one of the first things I tried and they came out OK. But, I got it in my head that they were hard and have not tried them since. I may be inspired to try again this weekend.
If you don't mind, though. It looks like she should have spread them out more in the pan for the last rise so that they would have tried to grow together and fill the pan.
When I do them, I leave less space between them so that they grow together during the final rise before the bake. Makes them more tender and keeps the cinnamon/sugar in.
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Attachment 327788
Crusty bread
My aunt (now deceased) used to live with us when I was young. She was a wonderful baker and every Sunday would roll out a batch of the softest, yummiest nad most aromatic cinnamon-raisin rolls. Her secret was using sour cream as a large part of her liquid ingredients. I have had success using plain yogurt as well.
The only way for me to limit how much bread I eat is to make small amounts. I started with 75 grams of flour for these rolls.
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Smaller ratios are a challenge.. get to the point of too small to bake.
clever solution Charlie, although why anyone would want to have less of something that looks so tasty,,,,,,,
:shrug:
A neighbor is learning bread "when he had time". I told him to start with dinner rolls because they can be quicker and you get more practice shaping per bake. Besides, no one judges of you eat a batch of rolls in one sitting like they do if you eat a whole loaf of bread.
I “tasted” a total of 5 cinnamon rolls last night.
Sugar coma.
Sorry, I must be missing something. Is the first picture not the set up for the second rise? Is your pan very big?
Here's what I was thinking. When I make buns or rolls in a 9x13 pan, I spread them out about 1" apart so when they rise they grow out and touch each other and the sides of the pan.
Sorry. Two different pans. She did a total of 5 trays using 2 recipes. I already know how, she wanted to learn. I pointed out that in the future she should pinch the seams shut.
If you've never tried it, try using unflavored dental floss to cut the log into sections.You slide the floss under the log to the length that you want and then cross the strings and pull them through.
You get a nice clean edge and the dough doesn't get smashed.
And yes pinching the end into the log once you have the dough rolled up helps keep the pieces from unraveling :tu
Yep, she used floss. I use a serrated bread knife and gently saw down through the dough log. Sounds like it wouldn’t work but it does (for me-her, not so much).
I just use a sharp knife, too. I tried string and it was more trouble than it's worth.
Never rush your rise gents.
Popped home at lunch and decided to take the loaves from the fridge right into the oven
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Look ok but there was some hemorrhage action out the bottom of both
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The lesson is to let things normalize on the counter at least an hr or so before baking or the internal bubbles will not sort themselves out.
My ugliest loaves of the year.
:tu.
No fault in the flavour or crumb at all and it may also have been a bad pinch of the seams when I set these up last night.
The Beauty of baking is sometimes it’s all in the way you hold your tongue when everything else is equal.
:tu
My aunt was one of the best bakers I have ever met. Never used a recipe.
When she allowed me to work beside her as she was putting things together, she explained that when my grandmother taught her to bake, she would show her how the dough had to look and feel at each stage of the process and how that was effected by temperature, humidity, the nature of the flour etc.
She told me to forget the timer, use a scale, but depend on my senses once I knew how things were supposed to look, feel and smell.
Kind of like being taught how to hone, strop and shave in person by someone who knows.
I'd made "bread" a few times when my aunt asked me to bring rolls for Christmas. I was steamed. I suppose cousins ice, chips n dip, and napkins asked first and she was running out of men can't cook dishes. But I'd be at my parent's house. Oh my God, having my mother watch me...let me say, it was the first time "punch down the dough" ever made sense to me. I learned so much that one day.
Today woke up early to treat coworkers to fresh bread.
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Was very well received and devoured..
Mike, You're a Good Man Charlie Brown! :tu Great way to spread the Christmas Spirit! :bow
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Thanks buddy.
Tis the season to bake for 20.
Only going to be three at home so it felt good to share.
Tried sourdough dinner rolls tonight.
Milk in the mix and dropped the temp way down to 350.
Overnight rise in the fridge then 3 hour rise after balling today.
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An hr into the last rise.
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Made enough for tonights roast beef, and tomorrow’s bird.
Cheers gents.
Me: "Oh, that turned out great, who made that"? see MikeB52 and "Duh, it's Mike".
Thanks buddy, they were very tasty. And at 350’ temp, totally different crust, soft and more easy to chew. Great gravy sopper upper.
Wife bought mr a cool shirt for the holidays.
Need to own the reputation now.
Hehe
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Well, I think you are living up to that reputation here. I have started scoring my loves cross-ways like you do and they come out in a much better shape. I have also cranked my heat up to max for the initial bit and getting much better crust and color. So, while you may not be doing it on purpose, you are teaching me things.
For rolls you can brush milk on the crust and it will soften them up as well. But, the lower temp seems to do enough for me. I do usually use milk on my hamburger and hot dog buns because I Like those to be really soft.
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A couple from Christmas.....wicked French Toast too !
Made two dozen bread knots, ( dinner rolls) last night.
These are also called " Freeze n Bakes". If you want to make them ahead of time, you just par bake them, cool, and freeze. Pop um in a 375°f oven for 10-12 minutes, and enjoy.
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A little cheat I use for rising my dough
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The other dzn. Cooling, before going into the freezer for another day.
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Looks good. You must drink a lot of coffee to keep your dough warm through the whole rise.
I love par baking breads. I did it for sandwich rolls (for subs) when the recipe makes six but I only have two mouths to feed. But, I just don't think about it often enough and watch a hamburger bun or two go off.
The Bunn coffee makers, have a tank inside them that keeps a pot of water hot, at all times. I just put the dough bowl, over the vents.
Works great for softening sticks of butter, or blocks of cream cheese, too.
Wild Rice Sourdough with Cranberries, with freshly milled Kamut and freshly milled Einkorn:
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Some amish bread me and my gf made recently, so good! Going to make sourdough starter in the coming days if possible if you guys had any recommendations on how to get it started.
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This link got me started into sourdough and is my go to for almost all ratios.
Really easy starter regimen too.
https://youtu.be/2FVfJTGpXnU
Christan you can make your own starter this way. https://www.kingarthurbaking.com/rec...starter-recipe
or you could obtain dried starter and revive it like this.
https://leavenly.com/how-to-dry-and-...-term-storage/
I have three dried starters, Ischia, raisin and traditional sour dough. The first two are mild with almost no sour taste the third is mildly sour. With experience you can make any of them sour or mild. I will send you some if you wish. Al
Failed to say,, very nice Amish loaf as well! Nice lookin crust and crumb, and bread knife,, Cutco I believe?
:tu
Have the same blade, in pearl handle.
Happy New Year gents.
The rye kick has spilled over from last night’s libations..
Organic local rye from Tavistock and hard white blend with caraway seeds strewn throughout.
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Baked on a preheated stone preset to 500 for a solid hour
Then baked at 425 fir 35 minutes.
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Big fan of the softer rye chew..
Cheers and eat well gents.
:tu
Lunch, double toasted, thin sliced rye with liverwurst spread thick..
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Crunchy heaven..
Haven’t tasted anything this good all year!
Har..
Hehehe :w Attachment 328284
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First ones of the New Year....1 hour undah the towel...then in the oven !
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Smells good in here....all done