Baking thread
101 watchers
Feb 2021
10:40pm, 14 Feb 2021
3,391 posts
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TBR (TheBeardRunner)
Lacking running mojo today but the oaty biscuits came out nice. |
Feb 2021
6:54am, 15 Feb 2021
45,010 posts
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LindsD
They look great. What are they?
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Feb 2021
10:04am, 15 Feb 2021
3,396 posts
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TBR (TheBeardRunner)
So they are simple oat biscuit recipe. 125g oats, 125g flour, 125g butter, 1.5 teaspoon baking powder, 90g sugar, 1 egg. I than stuck a square of tesco cake covering chocolate on top. Obviously not the greatest quality chocolate in the world hence why didn't melt properly? (15 minutes in the oven). They do taste nice though 😊
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Feb 2021
10:19am, 15 Feb 2021
45,011 posts
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LindsD
Yum!
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Feb 2021
10:30am, 15 Feb 2021
49,190 posts
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alpenrose
I made a Dorset apple cake and some shortbread yesterday. I haven't tried the cake yet but the shortbread is a bit chewy on the bottom. I think it's because I used a silicon pan as I was being lazy and cba to grease a tin. All experimental, I'll get it right one day.
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Feb 2021
3:31pm, 16 Feb 2021
3,784 posts
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Pothunter
Just have to keep practicing:-)
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Feb 2021
6:15pm, 16 Feb 2021
3,401 posts
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TBR (TheBeardRunner)
What are your go to recipes for baking bread? Followed a recipe where combined the flour, yeast, salt and hot water. Left for 3 hours. Worked it a little with some flour than left again for 35 minutes while a covered dish heated in the oven at 450. Baked covered for 30 minutes, than uncovered for 15 minutes. Looks good but was that too much faff? |
Feb 2021
8:51am, 17 Feb 2021
162 posts
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Raggedy runner
That loaf looks tasty. My go-to recipe is a Paul Hollywood basic white loaf but I replace around 125g with wholemeal flour and chuck in a handful of mixed seeds. I like it but the double proving time requires a bit of planning around runs/walks/life etc.
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Feb 2021
12:44pm, 18 Feb 2021
9,172 posts
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leaguefreak
That bread looks awesome. My latest effort. Raspberry swiss roll with vanilla and lemon cream. Tasted lovely but need to work on rolling without cracking. |
Feb 2021
1:32pm, 18 Feb 2021
7,624 posts
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sallykate
@TBR I have more luck with sourdough than with yeasted bread so I stick to that. I used the same baking method as you describe, though I do 25 mins covered at as high a temp as possible then uncover and finish for another 25 mins at about 180. If I do a yeasted loaf I follow Andrew Whitley's method of making an overnight "sponge" theguardian.com as I like the idea of a loaf with a bit less yeast but I've never been very successful at getting a light open texture - even at school I remember my sister's bread-making efforts in cookery classes were a lot better than mine. |
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