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For the bakers amongst us!

Discussion in 'Food and Drink' started by PierreRodrigue, Feb 17, 2014.

  1. schanop

    schanop Founding Member

    Another sourdough experiment, still a long way to go. Today was a different heating options in the oven, conventional heat instead of convection heat, and baked two small loaves at the same time. These two 50% whole grain loaves turned out not too bad. They got a bit wonky from my trying to move them around a bit on the tray.

    With a new Güde sword, I can feel the power now :BF

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  2. Batch of bagels. Still trying to perfect the rope-and-loop shaping technique, so they look a little wonky. Taste good, though :) .

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  3. Chuckles

    Chuckles Founding Member

    Panettones for the Holidays.

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  4. Stupid question, but why are they upside down?
     
  5. Chuckles

    Chuckles Founding Member

    It is naturally leavened with a very delicate crumb. If they are not cooled upside down they will collapse. It is the craziest baked good ever. Takes about 56 hours start to finish.
     
  6. zwiefel

    zwiefel Rest in peace brother

    Never heard of these. Very interesting.
     
  7. Chuckles

    Chuckles Founding Member

    Tartine, Vetri, Zakthebaker, and thisisfromroy made them this year. They are on Instagram.

    We made 1,000 and might sell out.
     
  8. Chuckles, that's fascinating - I had no idea pannetone were that delicate. Another stupid question: how do you suspend them upside down without either crushing them or having them fall out of their pans?
     
  9. Chuckles

    Chuckles Founding Member

    Skewers. These are special made racks but I have seen them hanging in milk crates and speed racks at other peoples shops.

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  10. Chuckles

    Chuckles Founding Member

  11. schanop

    schanop Founding Member

    I tried my hands first on choco macaron, and failed miserably. They end up in Macaron grave yard, buried under chocolate ganache. Once served with frozen yogurt, it was not too bad. On the other hand, 50% whole wheat sourdough turned out pretty good.
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  12. Lucretia

    Lucretia Founding Member

    Nice! I'd eat the macarons, too.
     
  13. apathetic

    apathetic Founding Member

    It takes a few tries to get the macarons right... but I always found the 'failed' ones to taste as good as the ones you will get right. And they will most likely be much better than the ones you buy :)
     
  14. schanop

    schanop Founding Member

    Got a new granite baking stone that is 2cm thick and fits well inside my compact oven. Oven spring on my sourdough is improving quite a bit with this stone. It also bakes pizza well to boot.

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  15. That pizza looks amazing
     
  16. schanop

    schanop Founding Member

    :like Inspiration from Pizza Gusto's Patate that used to be in Red Hill, now in Braddon. Pizza Gusto and Pizza Arte in Kingston used to be my favourite places to get good pizza.
     
  17. I'll have to try them
     
  18. Bacon-chocolate chip cookies. Still tweaking the amounts of bacon fat and chopped bacon, but these are awfully close:

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  19. schanop

    schanop Founding Member

    Mmmmm, bacon.
     
  20. Chuckles

    Chuckles Founding Member

    It's Panettone time again. Look how much better my Panettone is this year! Went to Italy to study this product and I am very pleased with the progress. Striving to get better and better with each batch.

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