Baking thread
100 watchers
Sep 2023
4:36pm, 22 Sep 2023
28,025 posts
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Lizzie Whizz
Gluten Is not the only protein in flour
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Sep 2023
5:40pm, 22 Sep 2023
145 posts
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DrMags
Ow interesting jacdaw and Lizzie W - I’m now happily googling away 🤓🍞. Think I’ll try lowering hydration for both, and maybe adding some malted grain flour to the Øland. Both taste great anyway and better than most of the offerings from the larger industrial flour mills even here in Norway - which does have relatively excellent bread (I got these two stone ground flours from Skærtoft mill in Denmark).
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Oct 2023
12:56pm, 1 Oct 2023
4,909 posts
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Elsie Too
I had a go at the technical challenge from this weeks GBBO. Hardest bit was the ganache, never made it before and it didn’t thicken until I added more chocolate. |
Oct 2023
1:00pm, 1 Oct 2023
37,988 posts
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Ocelot Spleens
Very good.
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Oct 2023
1:01pm, 1 Oct 2023
37,989 posts
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Ocelot Spleens
But how is your filling.....?
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Oct 2023
1:18pm, 1 Oct 2023
4,910 posts
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Elsie Too
Fine once I added more chocolate but I needed longer than the time they had to let everything cool.
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Oct 2023
2:31pm, 1 Oct 2023
61,150 posts
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alpenrose
Nice shine on the ganache 
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Oct 2023
4:25pm, 1 Oct 2023
2,279 posts
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RooA
Looks amazing, Elsie Too. I tried a few Bake Off Technicals last year and am tempted to have another go.
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Oct 2023
4:34pm, 1 Oct 2023
64,200 posts
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LindsD
Well done!
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Oct 2023
4:38pm, 1 Oct 2023
37,992 posts
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Ocelot Spleens
Good work. I imagine every time you try ganache it'll be ever so slightly different, temperature, humidity etc...a bit like bread.
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