Bread - What are you baking today…..
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Thanks it taste so nice
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@Gammaman that looks good dude. I've not baked for about 4 months now, and decided I would this week. Started a malted starter last Sunday and baked my first Malted sourdough with it today chuffed with the results. It's about my 6th loaf ever if I recall.
I've given up on the YouTube videos and recipes. I pretty much stick flour, water, starter, and salt in the bowl until the dough consistency is about what it should be. I guess my great grandparents didn't have YouTube channels to depend on, just the spinster up the road dolling out advice
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I've noticed how a lot of my bakes have the bigger bubble at the bottom and the sides but yours and @Chap's have them throughout the loaf. I think this is a result of you guys using baking stones and dutch ovens. The immediate and intense heat forces the gasses upwards while one go on a cold baking tray. The baking steel will solve that but I haven't got around to seasoning it.
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Boom. I don't have a warm-spot - wish I did….
I’m sure you have… airing cupboard for example? There must be a closet in one of the bathrooms with underfloor heating.
In my case we have a cupboard as a part of the same unit that houses our integrated fridge. All the warmth generated ends up there so the temp is a steady 29C.
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I promise you, we don't. We have lots of great cupboards and areas that remain super cool all year (possibly more useful), but nothing that remains super warm. Even the boiler room is so large and open, it does not remain very hot, and modern boilers are so bleeding efficient, ours only seems to warm up what it's meant to….
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I promise you, we don't. We have lots of great cupboards and areas that remain super cool all year (possibly more useful)…
I have realised there is a massive difference in the design, construction and purpose of British and Norwegian houses, so while a warm cupboard here or there in a British house wasn’t unusual, a cold pantry/larder was (is) more useful. I’m campaigning to retain a small corner of our cellar as a cold pantry at the moment. Hot Ingrid doesn’t understand and is having none of it, but as I keep saying, it isn’t her that makes the damn food.
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It is Valentine’s Day, Norwegian Mother’s Day and Fastelavn (Scandinavian Shrove Tuesdays, on a Sunday).
In an effort to combine all traditions I took Hot Ingrid out for dinner last night and I am made traditional Semlor today, but we had them for breakfast instead of tea.
Started by making a standard sweet bun dough:
Then hollowed them out, a mixed what was removed with boiling milk and marzipan to
make this mix:
I then filled the hollowed out bun with the mixture:
Then added whipped cream, the “lid”, and some icing sugar:
