Some of the cheese escaped…but I shall figure out a better method next time! They tasted delicious nevertheless.

cheesy garlic bagel bites

Edited to add the recipe hehe

half garlic truffle half garlic rosemary

recipe at 80% hydration but added a bit more water

tasted great!

Pumpkin Chocolate Chip Bread

One 9x5 loaf, oven-baked quick bread. 350°F, 60–70 min.

Dry

• 1¾ cups all-purpose flour (spoon and level)

• ¾ tsp baking soda

• ¾ tsp baking powder

• ¾ tsp fine salt

• 2 tsp ground cinnamon

• ¾ tsp ground ginger

• ½ tsp ground nutmeg

• ¼ tsp ground cloves

Wet

• 1⅓ cups pumpkin purée (plain, not pie filling)

• ⅔ cup light brown sugar, packed

• ⅓ cup granulated sugar

• 6 tbsp (¾ stick) unsalted butter, melted and slightly cooled

• ¼ cup neutral oil (canola or avocado)

• 2 large eggs, room temp

• 1½ tsp vanilla extract

Mix-ins / Top

• 1 cup semisweet mini chocolate chips (folded in)

• 2 tbsp mini chips (for the top)

• 1 tbsp turbinado sugar (for the top)

Method

1. Heat oven to 350°F. Grease a 9x5 pan and line it with a parchment sling.

2. Whisk the dry ingredients together. Toss the 1 cup of chips with 1 tbsp of the mix so they don't sink.

3. Whisk the pumpkin, both sugars, butter, oil, eggs and vanilla until smooth and glossy.

4. Fold the dry into the wet until just a few streaks remain. Fold in the chips. Don't overmix.

5. Pan it, level it, and top with the 2 tbsp of chips and the turbinado sugar.

6. Bake 60–70 min, tenting with foil at 40 min. Done when the center reads 200–205°F or a skewer comes out clean (except for chocolate).

7. Cool 15 min in the pan, then completely on a rack before slicing.

Notes

• Better the next day. Wrap it once it's cool and slice it in the morning.

• A 15-oz can is about 1¾ cups, so ~⅓ cup is left over. Freeze it, or use the whole can by making 1.25x the recipe in two 8.5x4.5 pans (~50–55 min).

• Upgrade: brown the butter before measuring.

• Swap: 1 tbsp pumpkin pie spice can replace the four individual spices.

Since I've started using bagel boards, I've really enjoyed the rise in my bagels. It took a while to get used to the switch, definitely a learning curve with new equipment. But I'm always excited to make more!

Bagel recipe is from The Perfect Loaf

1 being the biggest and 4 being the smallest. Just to make it confusing.

Please, I need feedback, first sourdough!

I thought it looked cool 😅

First attempt at making croissant dough, turned out very flakey on outside but still soft on inside.  

Followed this recipe:
https://www.kingarthurbaking.com/recipes/fruit-filled-morning-buns-recipe

This is a before and after. Just been messing with how much cocoa powder to flour ratio. These turned out the best so far.

Dusty knuckle recipe, with the polish swapped for a sourdough starter and a bulk overnight proof. Oven blistering hot at 270 and baking steel for 10 then turned down to 220. Still not getting the bubble size I'd like but the texture and taste is there!

This is my second attempt at whole wheat bagels. They still flattened out a little bit, but not nearly as much as my first batch. I took some advice and folded the dough balls in on themselves a bunch and then rolled them around to create tension.

Another recommendation was that I use King Arthur's Golden Wheat flour which I tried, but my dough turned out waaaay too wet and sticky, even after adding an additional 5 or 6 tbsp of flour.

I also used filtered water from my fridge this time instead of tap water because my tap water was extremely cloudy for some reason. I ended up throwing away the King Arthur dough because it was completely unworkable.

So I tried again and went back to Gold Medal Whole Wheat and they turned out...OK. Taller than my last batch with Gold Medal, but still not quite toroidal.

Thoughts? Comments? Concerns?

Made this load and then made a massive steak sarnies with mustard mayo and blue cheese.

I was in a rut for a bit and not happy with my loaves. This morning I baked this Jalapeno Cheddar sourdough and it turned out great! Could have used a couple more minutes in the oven but overall I'm super happy.

100% king Arthur bread flour

65% water

.5% salt

5% starter

3% jalapeno

12% cheddar cheese

I baked Martin Philip’s 100% rye loaf this morning. (The recipe is on his Substack Sassafras Curio.). His method of using a scraper to move the dough from the bulk fermentation vessel directly into the banneton (and skipping the “shaping” of the dough on the counter) is so much easier and cleaner! I divided the dough in half and used 8-inch bannetons. They baked up beautifully. I really am such a fan of all his recipes.

Waiting 24 hours to slice into these loaves will be quite difficult. At least we can munch on his sourdough crackers!

The focaccia came out soft and airy inside, with a crisp cast-iron base. The Kisilak browned into the surface, while the olives and mushrooms kept the topping firmly on the savory side.

More cake like texture then bread, less flexible... but still really good.

This rye bread was made with the same recipe I used here:

https://www.reddit.com/r/Breadit/comments/1xcg2o3/eastern_european_style_rye_bread/

and here:

https://www.reddit.com/r/Breadit/comments/1xml46r/homemade_fermented_rye_malt_vs_commercial_result/

but I used 100g of rye in the scald instead of 50g, and 400g of rye flour in the main dough instead of 200g of rye + 200g of a strong white flour.

I still used fermented rye malt so both the color and the aroma are still as amazing as ever.

I think I liked the 50% version more but I still liked this version a lot.

Next time I will try to make danish Smørrebrød by adding seeds in the dough to 100% rye bread.

How the Blob came to be?

I dont know, same recipe as always, same kitchen, same same.

1000g bread flour

75% water.

200 grams levain

20 grams salt

Mixed as always.

But I noticed something was off , the dough was very sticky from the start.

I let it proof for 12h hours in 20 degrees celsius kitchen

Thi morning was nice and bubbly, but was sticky as hell.

I took the mass and just threw it into the oven because I was already pissed.

So yeah here is the blob.

I didn't dimple hard enough :/

Today's bake and definitely on repeat!! Dark Rye Sourdough Rolls with crushed pumpkin seeds mixed in and coated all over. Extra nutty, extra crunchy. Definitely a keeper!

[edit - crap, it happened again. Photos 6-7 are repeats. I don't know how they repeat and don't know how to delete them. Sorry!]

This is a mix of three heritage hard red wheats, Marquis, red Fife, and rouge de Bordeaux at 50-25-25. All home milled and 100% flour, although I take some of the bran out and boil it before re-introducing to the bulk, as mentioned in prior posts.

I have previously been using a modern hard white as the gluten backbone (heritage berries like red Fife and Bordeaux both notoriously weak from a gluten standpoint). I think the Marquis pinch hits okay for the modern white, but it does add a bit more of an astringent flavor. Fife and Bordeaux are themselves pretty mild, except strong notes of cinnamon and pecans, and of course the modern white hard wheat is very mild (that's what it's designed to be).

I played with the bulk ferment a bit, hoping to get a more open structure, but instead I got one large tunnel that went from center to about 3 slices in, and otherwise decent but pretty tight crumb structure. On the plus side, the ear was a bit over 4 inches tall, which has been very hard for me to hit with any significant amount of the heritage berries.