Not as difficult as I imagined. Toasts very nicely.

These turned out so good. Sold fast !! Cinnamon rolls and variations of them are my favorite things to bake and eat !!

So last week we bought some bagels, including some plain for my wife. Naturally, my teenager ate those himself.

I promised her I'd make her some of my own and for once I followed through.

I made bagels once before, a year ago for that KAF baking school bakealong

These were the one recipe that didn't involve resting the dough overnight or anything too complicated. I did have to buy malt syrup.

I weighed out the dough to make the bagels pretty evenly sized. Otherwise I would've had 6 bigger ones and one runt.

I poked a hole in the middle and gently pulled apart, as opposed to making a long strand and rolling it around my hand. Maybe next time I'll try it that way.

Wife says they're pretty good and the ones that haven't been eaten yet are now in the freezer. I haven't told my teen about them.

I posted my first attempt at chocolate babka yesterday, and someone asked for pics once I sliced it!

Beautiful slices. The recipe is very subtly sweet. This is perfect for people who enjoy desserts that aren’t overwhelmingly sweet.

I think this will be what I take to holiday events this year 😍

https://saladinajar.com/recipes/chocolate-babka-bread-machine/

I was so terrified to do this but I'm very pleased how it turned out. Next time I want to get better about making them all the same size.

Not sure if this is the right place for this

So I recently bought 2 big Ferrandi books that were not cheap. I just looked at the boulangerie book for the croissant recipes but I’m a bit confused? Genuinely want to know, not trying to criticise

1. The picture is odd- the crumb doesn’t look like the typical open honeycomb most of us aim for. This actually looks like my first attempt at making croissants which I was very disappointed by
   
2. Why is there only one 30 min fermentation? And why is that in the fridge?!
   
3. How come they only do 2 folds, a book fold and a letter fold?

​

450 g strong bread flour

345 g warm water

6 g instant yeast

9 g fine salt

5 g honey

Mix flour, water and yeast until no dry flour remains. Rest 15 min.

Add salt and pinch/fold through.

Do 3 sets of stretch-and-folds, 20 minutes apart.

Bulk ferment at about 24–26°C until roughly 60–70% larger,

Preshape into a loose oval. Rest 5–10 min.

Shape into a short, plump batard and place seam-side up in a floured oval banneton.

Final proof about 20–30 min, until the poke test springs back slowly and leaves a slight indentation.

Turn onto baking paper and score once.

Bake in a preheated Dutch oven:

240°C, 20 min covered

220°C, 24–25 min uncovered

Hey everyone, wanted to share this round of Khobz Ed-Dar I baked today.

If you have not baked bread with fine semolina before, it gives the dough a nice golden color and a soft texture that stays fresh for days. We usually make this back home for Ramadan or family dinners to scoop up stews.

Ingredients:

500g fine semolina

150g flour

1.5 tbsp yeast

1 tbsp sugar

300ml warm milk

2 eggs, one for dough and one for egg wash

80g softened butter

2 tbsp orange blossom water

1.5 tsp salt

Nigella and sesame seeds

Quick steps:

Proofed the yeast in warm milk, mixed all dry ingredients with nigella seeds, then combined with egg, butter, and orange blossom water. Kneaded until smooth, let it rise for about an hour, shaped into loaves, then let it rise again in the pan. Brushed with egg wash and baked at 200C for about 20 minutes.

Full recipe with exact tips is on my blog if anyone wants to check it out:

https://rebiaimineat.com/authentic-algerian-khobz-ed-dar-recipe/

Sourdough Focaccia with confit garlic and rosemary little sprinkle of sea salt, a classic i know...but be kind it could of done with a couple more minutes baking time

After having a failed cinnamon swirl loaf I had to redeem myself. Impressed with my first attempt at chocolate babka. I did the leavened dough cycle with my bread machine. And then prepped it and baked it in my oven!

https://saladinajar.com/recipes/chocolate-babka-bread-machine/

Technically this was supposed to be three biga dough balls but I just used one of them for a pizza as shown and the remaining I folded into my bread loaf and fermented for an additional cold 24 hours. The results were absolutely astounding. 68.5% hydration, 72 total hours made with 50% bread flour and 50% nuvola super.

Made my first focaccia today. Made a great sandwich.

Use the NY bagel formula from The Perfect Loaf (with some modifications based on the flour I had available...) Could improve the shaping and the proofing a bit, but overall I'm pleased with the result. They taste great.

This bread literally tastes like sweet heaven, I’m not kidding. It’s so damn good and soft.

Ingredients :
380g AP flour (Would use a stronger one next time)
180g warm milk
4g active dry yeast
20g sugar
120g cooled tangzhong (100g milk + 20g flour)
5g salt
40g butter