Bread Making and Baking Addicts

Check out our group ‘Bread Making and Baking Addicts’ on Facebook

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MARCH  BAKING FOCUS

During the month of March on my Facebook group ‘Bread Making and Baking Addicts’ we are focusing on baking ‘Breads, Desserts & Puddings’. We post around 20 recipes during the month.

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FEBRUARY  BAKING FOCUS

During the month of February on my Facebook group ‘Bread Making and Baking Addicts’ we are focusing on baking ‘Breads and Flatbreads’. We post around 20 recipes during the month.

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JANUARY  BAKING FOCUS

During the month of January on my Facebook group ‘Bread Making and Baking Addicts’ we are focusing on baking ‘Breads and Bread Rolls’. We post around 20 recipes during the month.

 

•   •   •

DECEMBER BAKING FOCUS

During the month of December on my Facebook group ‘Bread Making and Baking Addicts’ we are focusing on baking ‘Breads and Xmas and Holiday Baking’. We post around 20 recipes during the month.

 

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NOVEMBER BAKING FOCUS

During the month of November on my Facebook group ‘Bread Making and Baking Addicts’ we are focusing on baking ‘French Breads and French Baking’. We post around 20 recipes during the month.

 

 

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OCTOBER BAKING FOCUS

During the month of October on my Facebook group ‘Bread Making and Baking Addicts’ we are focusing on baking ‘Breads, Bagels and Donuts’. We post around 20 recipes during the month.

 

 

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SEPTEMBER BAKING FOCUS

During the month of September on my Facebook group ‘Bread Making and Baking Addicts’ we are focusing on baking ‘Breads and Flavoured Breads’. We post around 20 recipes during the month.

 

 

•   •   •

A warm welcome to all the new members who have joined so far this month. We look forward to you sharing some of your bakes with us.
Each month in addition to breads we focus on another element of baking and award a members bake of the month for bread and a bake relating to our focus.
This year our 2018 focus calendar is:
January…Breads + Fortified Breads
February…Breads + Italian Bakes
March…Breads + Savoury Bakes
April…Breads + Bread & Rolls
May…Breads + Cakes, Slices & Bars
June…Breads + Flatbreads
July…Breads + Flavoured Bakes-Cheese,Coconut,Chocolate
August…Breads + Biscuits, Donuts, Muffins & Brownies
September…Breads + Plain & flavoured Breads
October…Breads + Bagels & Yeasted Donuts
November…Breads + French Baking
December…Breads + Holiday Baking
regards CaroleL

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August 20th 2018

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AUGUST BAKING FOCUS

During the month of August on my Facebook group ‘Bread Making and Baking Addicts’ we are focusing on baking ‘Biscuits/Cookies’, ‘Cake Donuts’, ‘Muffins’ and ‘Brownies’. We will be posting around 20 recipes during the month.

 

 

•   •   •

FRENCH CHOCOLATE BREAD

This chocolate bread requires a two day process which needs 200g of a pre-made starter of 100% flour and water hydration. Full recipe in our files in the above Facebook group.

FRENCH CHOCOLATE BREAD

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JULY BAKING FOCUS ON FLAVOURS IN BAKING

During the month of July on our Facebook page we post around 20 recipes that are focused on baking with the flavours of ‘Cheese, Coconut and Chocolate’ so check out our Facebook page.

 

 

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JUNE BAKING FOCUS ON FLATBREADS AND PIZZA

During the month of June on our Facebook page we post around 20 recipes that are focused on baking Flatbreads and Pizza so check them out.

 

 

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COCONUT & LEMON BAR CAKE WITH LEMON FROSTING

 

 

February 25th 2018

•   •   •

BEEF & CHEESE ITALIAN CALZONE

 

 

February 18th 2018

•   •   •

INDIVIDUAL QUICHE LORRAINE TARTS

 

 

February 17th 2018

•   •   •

SUN-DRIED TOMATO AND PESTRO QUICK BREAD

 

 

January 13th 2018

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24 HOUR NO KNEAD HIGH HYDRATION BREAD

 

 

January 2nd 2018

•   •   •

21st BIRTHDAY BAKES

FRENCH ROLLS, WHITE CHOCOLATE MUD CUPCAKES & CROWN&SHOE COOKIES

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December 30th 2017

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SPINACH AND CHEESE QUICHE

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TOMATO, CHEESE & HERB GALETTE

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December 28th 2017

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XMAS TREE OF BREAD ROLLS FOR A LUNCHEON

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December 20th 2017

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HOLIDAY SHORTBREAD

Baked a variety of shortbread for Xmas gifts.

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December 12th 2017

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NO KNEAD 24 HOUR PROVED BALLARD SHAPED BREAD

 

 

December 9th 2017

•   •   •

KINDRED’S MILK BREAD

The developer of this recipe claims that this bread is ‘the most addictive bread ever’.

 

 

November 26th 2017

•   •   •

CRACKERS WITH SOURDOUGH STARTER, ITALIAN HERBS AND ROCK SALT

 

 

November 25th 2017

•   •   •

MEAT LOAF IN PUFF PASTRY

 

 

November 23rd 2017

•   •   •

LEMON BREAD

Fortified Lemon bread with lemon glaze brushed on after baking

 

 

November 20th 2017

•   •   •

CHOCOLATE & ALMOND SOURDOUGH

100g 55% cocoa bean dark chocolate & 1/2 cup slithered almonds

 

 

November 18 2017

•   •   •

BAKERY CLASS IN PARIS

Yesterday I spent three hours with the chef Didier Lavry in the basement of his boulangerie pâtisserie Le Petit Mitron in the 14th arrondissement. I shaped and scored baguette dough, took instruction on puff pastry and shaping croissants. It was a great experience and I learnt so much about handling dough and when it came to baking learnt that a baguette must not be baked more than 20 minutes as it dries the dough out too much

 

 

 

 

 

 

November 3rd 2017

•   •   •

WALNUT & SALTED CARAMEL TARTS

I made these tarts in a pastry class in Paris, the pastry is shortcrust baked empty them the walnuts are placed in the pastry shell and the warm caramel is poured over the walnuts.

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November 2nd 2017

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24 HOUR BREAD WITH SOURDOUGH STARTER

 

 

 

October 27th 2017

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24 HOUR BREAD WITH 100% BREAD FLOUR

 

 

 

October 26th 2017

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24 HOUR BREAD WITH AP, WHOLEMEAL & RYE FLOURS

 

 

 

October 22nd 2017

•.  •.  •

DOUBLE CHOCOLATE COOKIES

 

 

 

October 21st 2017

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NO KNEAD OLIVE AND CHEESE BREAD

 

 

 

October 15th 2017

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BACON, FETA AND SPINACH QUICHE

 

 

 

October 10th 2017

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CHOCOLATE BAGELS

 

 

 

October 8th 2017

•   •   •

BLUEBERRY BAGELS

 

 

 

October 4th 2017

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BAGELS WITH SESAME AND POPPY SEEDS

One day bake with a 2 hour prove of the dough before shaping then boiling in honey infused water and baking.

 

 

 

October 1st 2017

•   •   •

BAKE WITH 75% HYDRATION AND BAKED IN A DUTCH OVEN

Mixed flours – bread flour, wholemeal and rye.

 

 

 

September 28th 2017

•   •   •

ALMOND, COCONUT & CHOCOLATE JOY COOKIES

This is an amazing recipe with only 4 ingredients and can be made in 30 minutes

 

 

 

September 20th 2017

•   •   •

SOURDOUGH BREAD WITH TWO PROVES

 

 

 

•  •  •

APPLE & SULTANA GALETTE WITH CHOCOLATE PASTRY

With this apple, sultana I sprinkled coconut on the pastry under the fruit incase the moisture in the fruit went into the pastry. Never baked chocolate pastry before it was hard to judge if cooked.

 

 

 

September 9th 2017

•.  •.  •

NO KNEAD 18 HOUR PROVE BREAD

Making this for the second time as I wanted to test out my new cast iron Dutch Oven to bake this great new recipe I found this month.

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September 17th 2017

•   •   •

SOURDOUGH HERB CRACKERS

The herb crackers made with discarded sourdough starter are baked and they are really tasty. Dough cut in halves and chilled for two hours then rolled out and cut and rubbed with olive oil and sprinkled with salt flakes.

 

 

 

September 16th 2017

NO KNEAD BREAD WITH 18 HOUR PROVE

The no knead bread with the 18 hour dough prove and no second prove is out of the oven. I’m happy with the result, now to contain myself and only have one slice to test it.

 

 

 

September 9th 2017

•   •   •

LEMON & COCONUT SLICE

I’ve baked the taste.com.au Lemon Coconut slice the base of butter/flour/sugar/egg is pressed into the pan and baked for 20minutes then you spread over the lemon curd and top with the eggwhite/sugar/coconut mix and cook for a further 15minutes.

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September 1st 2017

•.  •.  •

WHITE CHOCOLATE, LEMON & BLUEBERRY MUFFINS

These were fun to make and were delicious.

 

 

 

August 25th 2017

•   •   •

GOATS CHEESE & WALNUT SOURDOUGH ROLLS

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August 20th 12017

•   •   •

BEEF, BACON AND RICE SHORTCRUST PASTRY PIES

More pastry experimenting this morning  making a pie with shortcrust pastry with butter and lard.

 

 

 

Made another two small pies with the left over pastry

 

 

 

August 19th 2017

•   •   •

 

GOATS CHEESE & CHIVES TART

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RICOTTA & CHIVES YEASTED ROLLS

 

 

 

August 12th 2017

•   •   •

CHICKEN/BACON/APRICOT HOT CRUST PASTRY PIES

Made hot crust pastry for the first time today. This pastry is for making freestanding pies that are usually baked without support pans and are placed in the fridge to firm up the dough before adding the filling. I decided to use the rings of small pans with expandable sides to support the pastry prior to baking. After baking a stock jelly is made and placed into the top of the pies while still hot, then the pies are refrigerated overnight and are traditionally eaten cold.

 

 

 

August 5th 2017

•   •   •

PASTRY DOUGH

This weekends pastry doughs for freezing.  Chocolate Shortcrust for a Sweet Tart or Galette.  For a Savoury Tart, Quiche or Galette Mary Berry’s Shortcrust and a Butter&Lard Shortcrust.

PASTRY SQ SIZE

July 30th 2017

•   •   •

BACON & CHEESE SOURDOUGH

My bacon and cheese sourdough is out of the oven and already for it’s trip to my family in Sydney. I hope it cuts ok I always get nervous when taking a bread to others.

 

 

 

July 24th 2017

•   •   •

GOATS CHEESE AND SHALLOT TARTS

These were a huge success so all my research and effort with the pastry paid off. The pastry was flaky crisp and the best I have ever made. I baked them direct on the silicone mat in baking rings on a pre-heated baking tray and blind baked the pastry for 20 minutes with the baking beads and then removed the beads and baked for a further 15 minutes. Then when the pastry shells were totally cooled added the filling and baked for a further 20minutes.

 

 

 

July 23rd 2017

•   •   •

WALNUT SOURDOUGH

My individual size walnut sourdough bread is baked just in time for my lunch!!! Going to pile it with loads of butter and some tasty cheddar cheese.

 

 

 

July 16th 2017

•   •   •

DOUBLE CHOCOLATE CHIP COOKIES

Today I baked ‘Double Chocolate Chip Cookies’. I’ve been researching making smaller quantities and recently bought a book ‘Baking for Two’ so this was my first bake from the book. The recipe made 6 cookies and took very little ingredients, the dough can be refrigerated and baked the next day which makes it easy as the baking time is only 12 minutes. I now want to experiment changing out the cocoa and chocolate to other flavours.

 

 

 

July 15th 2017

•   •   •

LEMON, LIME & COCONUT CAKE

This cake was very citrusy as it had the full fruit skin and all blended and mixed in with the main ingredients. The cake was a little crumbly as I cut into it before it cooled.

 

 

 

July 2nd 2017

•   •   •

FRENCH PRUNE CLAFOUTIS

Clafoutis is a light winter French dessert which is typically filled with black cherries. This recipe used prunes soaked in brandy (a day ahead) which is a
typical combination by the French in the south-west.

 

 

 

July 1st 2017

•   •   •

OLIVE & PINE NUT SOURDOUGH BREAD

First dough has 3/4 cup of starter and half the flour and water for a no knead bread, then a bench rest overnight for 8-10 hours before mixing the second dough and shaping.

 

 

 

June 25th 2017

•   •   •

PEACH, RAISIN AND COCONUT GALETTES

 

 

 

June 25th 2017

•   •   •

FRENCH ONION SOUP WITH WHITE WHINE AND COGNAC

My second making of this wonderful soup – I’m totally addicted.

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June 24th 2017

•   •   •

WHOLEMEAL SULTANA & WALNUT BREAD

 This is a Paul Hollywood recipe with the dough proved for 2 hours then the fruit and nuts mixed in, shaped then a final 1 hour proof.

 

 

 

June 21st 2017

•  •  •

FRENCH GALETTE

A sweet butter and lard pastry dough with apples, sultanas and coconut.

 

 

 

June 15th 2017

•  •  •

FRENCH DINNER ROLLS

Baked French yeasted rolls for dinner tonight. The dough for these have a 1 hour prove then shaping and a second 1 hour prove then baking about 3 hours to complete.

 

 

 

June 15th 2017

•  •  •

BEEF CURRY & POTATO PIES

Just baked these pies, I used my pie maker to bake them as it browns the pastry so well.

 

 

 

June 4th 2017

•  •  •

RICOTTA & CHIVE LOAF

Can’t believe how easy yeasted bread is to make as so far for most of this year I’ve only been making sourdough. The dough for this recipe was great to shape and held it’s shape even though it was only baked directly on a baking tray although I did place it on a preheated baking tray to make sure the bottom browned up during the 30 minute bake. A Paul Hollywood recipe.

 

 

 

May 27th 2017

•  •  •

FRENCH ONION SOUP

Finally made my first test onion soup for my lunch today, It was amazing. The recipe I chose had three types of onions, garlic, bay leaves, stock, white wine and cognac. I used slices of my sourdough brushed with olive oil for the croutons baked for 20 minutes at 160c then topped with gruyere. One crouton placed at the base of the bowl and the other on the top and baked for a further 10 minutes at 200c. It took just over two hours but was so worth it.

 

 

 

May 25th 2017

•  •  •

SALTED CARAMEL CHEESECAKE

Salted caramel cheesecake made for afternoon tea with friends. It was very rich but delicious.

 

 

 

May 21st 2017

•  •  •

CIBATTA LOAVES

This bake started out a disaster as I miscalculated when replacing fresh yeast with dried yeast and added almost double the quantity of yeast. To try and save the dough I increased all other ingredients by +50%.
This resulted in 6 loaves rather than 4, they were ok but I was more pleased that I didn’t panic and worked out how to save the dough.

 

 

 

May 21st 2017

•  •  •

BAKED CAULIFLOWER

Baked for the first time Cauliflower Gratin for lunch it looks delicious.

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May 18th 2017

•  •  •

BRIE WRAPPED IN PUFF PASTRY

The rind of the brie was peeled off the top and it was then topped with lime marmalade and then the sheet of pastry was folded over on the top.

 

 

 

May 6th 2017

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BRIOCHE KNOTS

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May 6th 2017

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NO KNEAD SOURDOUGH

 

 

 

May 6th 2017

•  •  •

ANZAC BISCUITS

Thinking today of all those Australian soldiers at the front who were sent Anzac biscuits from their families in WW1.

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April 25th 2017

• • •

NO KNEAD YEASTED BREAD

My second time making this no knead yeasted recipe this time shaped into a boule. This recipe is proved for 24 hours before shaping and it was quite cold here and even though it’s a 50% hydration dough it was so wet and difficult to handle. I was worried it would just pancake out while baking so I placed a support metal ring in the bread cloche and it kept its shape really well.

 

 

 

April 2nd 2017

• • •

FRENCH MADELEINES.

It’s the first time I made madeleines and they were almost perfect, the recipe was for plain madeleines but I decided to add orange zest and vanilla paste. Naturally you need a specific madeleine pan and the moulds must be well coated with butter and then also coated with flour. The batter needs to be rested in the refrigerator for at least an hour before baking and can also be left overnight if you wish. The main requirement when baking madeleines is to get the BUMP in the centre of the mould, this requires a very hot oven 230c for the first 3-4 minutes of baking, then reduce the heat to 200c and bake until just starting to colour 6-10 minutes.

 

 

 

March 25th 2017

• • •

LIME & ALMOND SLICE WITH BLUEBERRIES

This is the slice that I baked earlier today, it was quite a long process as the shortbread base had to be baked and cooled before the filling was added then it was baked for another 45minutes at a low temp. It was ok but not sure I would bake it again as it was very sweet and I’m really a bread and pastry fan.

 

 

 

March 19th 2017

• • •

NO KNEAD BREAD

This is a very easy no fuss recipe although it takes time as after the first mix it needs to be left for the first proof for 24 hours before shaping, then shaping and then the second proof is another two hours. I just had a slice to test it and it was amazing one of the best plain breads I’ve tasted that I’ve made for ages. I was really surprised so now I have to work out how to add flavourings to the dough and not change the crumb.

 

 

 


March 11th 2017

• • •

SOURDOUGH ROLLS ORANGE & POPPYSEED.

This recipe is my standard sourdough large quantity, it made 8 rolls and I baked them in my new French baguette pan. It was the first time I’ve used this pan and I was very pleased with the results.

 

 

 

March 5th 2017

• • •

BRIOCHE VANILLA & MILK CHOCOLATE.

The base recipe was a Paul Hollywood’s and one interesting thing I read during the week doing some more research on brioche was that the pans should be well greased with a mix of butter and flour which I tried out. I love making brioche but this time the results weren’t wonderful, my oven was too hot and they browned up too quickly and I don’t think the chocolate worked so well but I had one for afternoon tea and it was yum.

 

 

 

March 5th 2017

• • •

SOUR CHERRY & COCONUT TARTS

Baking tarts today although I abandoned the recipe with the exception of the pastry which included lard. I divided the pastry into four portions and made individual tarts of coconut, almonds and sour cherries.

 

 

 

February 19th 2017

• • •

WALNUT & SULTANA BREAD

I made this Paul Hollywood’s yeasted bread from his book 100 great breads. It’s a great recipe and from prep to final bake it is only 4 hours. Very tasty and will be great toasted.

 

 

 

February 18th 2017

• • •

SAINT VALENTINES DAY BAKES.

I use a regular quick recipe for French Rolls for most of my family events as everyone loves them. Yesterday I made a batch of these but shaped them into hearts to see how the dough handled shaping and how many hearts I could make from one quantity of the recipe. I was happy with the result and they were fun to make, they are now in the freezer for the next family visit. CaroleL

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January 30th 2017

• • •

My first bake in a heart shape to celebrate Valentines Day. It’s a pull-apart Brioche which was compiled from 9 individual brioche knots placed into a heart shaped pan. It was great fun to make I look forward to seeing what others in our group are going to bake for Valentines Day.

 

 

 

January 27th, 2017

• • •

This weekend I started my experimenting to make better pastry and I made this rustic apple, sultana and almond tart. I soaked the sultanas in cognac so they were really tasty, the pastry had lard in it and was from a Donna Hay magazine and really simple to make and delicious. For the filling almost anything can be used as long as it doesn’t have too much moisture.

 

 

 

January 22nd, 2017

• • •

Yummo white chocolate and raspberry scones for morning tea (raspberries from my garden).

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January 2nd 2017

• • •

Tried to be a little creative with the rolls for New Year Day family lunch today.

 

 

 

January 1st 2017

• • •

Last bake of sourdough loaf for 2016. Looks so good in my new oval Parisian bread basket.

 

 

 

December 31st 2016

• • •

Last minute baking of French bread rolls for Christmas eve dinner tonight at my son’s in Sydney.

 

 

 

December 24th 2016

More Brioche wrapped Brie also for dinner tonight. One with prosciutto and the other with honey&cranberries.

 

 

 

December 24th 2016

• • •

Mini celebration cakes with fruits, macadamias, chocolate and grand marnière.

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December 21st 2016

• • •

Xmas treats for a friend and her staff in Sydney.

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December 20th 2016

• • •

I’ve started my Xmas shortbread baking this is the 2nd attempt and they are just ok, I bought the wonderful Eiffel Tower cookie cutter in Paris last month. The 1st batch I baked yesterday were a disaster and I’m dieting so I couldn’t eat all the broken pieces, luckily my courier turned up with a delivery and I off-loaded the pieces to her. Now to try and package them without breaking them.

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• • •

First Xmas cakes I’ve baked for over 40 years!!! I saw this recipe in a magazine last week and liked the sound of it. It has a kilo of mixed fruits, half cup nuts, half cup of orange juice and Grand Marnier, a cup of brown sugar, 2 cups plain flour, 4 eggs and 100g of dark chocolate. I made the mix for one cake then split it into two small cake tins + one little individual dessert tin as I think a big cake is just too much for most people and I have a friend who doesn’t eat nuts so one has nuts in it and on top and the other has the cranberries on top. I love the individual dessert size one which has the indentation on top for another dash of Grand Marnier and a blob of cream or whatever. If I could eat more of these type of goodies then I would make another and bake it just in the little dessert tins the mix would probably make about 8-10.

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December 15th 2016

• • •

Back in my kitchen since my month in Paris and have spent the last week reviving my starters and I made my first test sourdough loaf this weekend. It was ok but found the final loaf much dryer than usual? Even when I was mixing the final dough I found the mix dry even though I used the same amount of water, although I’ve just realised it is now very hot in Australia so perhaps I need to increase the hydration. Will test again next weekend.

 

 

 

December 4th 2016

• • •

At last I have made croissants and other pastries with laminated dough. The selection in the photograph were made at a baking class I did today in Paris with Cook’n with Class.

 

 

 

November 8th 2016

•  •  •

Wonderful bread everywhere in Paris but this bread was really good at Le Deux Magots in Saint Germain in the 6th.

 

 

 

November 5th 2016

• • •

Had wonderful bread again today in Paris at Georges at the Centre Pompidou.

 

 

 

November 4th 2016

• • •

Today I attended a Bread Making course in Paris at ‘Cook’n with Class’, we made Baguettes, 3 different Brioche and Potato Bread. I left with a large goodie bag of all the varieties we made, now I have a bread stash in the freezer in the Paris apartment where I’m staying.

 

 

 

November 2nd 2016

• • •

I had lunch today at the Paris Ritz Hotel in Place Vendôme and I was able to sample the wonderful bread of the Boulanger: Bernard Burban. It was the best part of the wonderful    4 course lunch.

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 November 1st 2016
• • •

The Maison Collet Boulangerie in Paris

where I purchased my traditional baguette  to have with lunch.

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October 28th 2016

• • •

BRIOCHE PARCEL OF BRIE & PROSCIUTTO.
Saw this Paul Hollywood recipe months ago and have been wanting to make it ever since. I’ve never made brioche before so it was very exciting baking something new. The dough has to be rested in the fridge after the first mix for 6 hours, then the 250g brie round is wrapped in prosciutto then the dough is rolled out to 25cm and placed around the cheese. Egg washed and chilled for 30 minutes then another layer of egg wash and chilled for a second 30 minutes, then removed from the fridge and rested for 1 hour before scoring and baking at 200º for 20-25minutes. With the left over brioche dough I made two small
individual brioche, I ate one while it was warm and it was amazing.

 

 

 

This is one of the individual brioche I made with the extra dough
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 October 8th 2016
• • •

Making sourdough rolls this morning from the overnight first dough, I made half the rolls with a continental sausage inside as an experiment. I though they may be too fatty to be encased in the dough so I’ve only put half the sausage in four of the rolls the others have a slice of swiss cheese folded in at shaping stage. Each roll of dough 165grams.

 

 

 

 

 

 

October 1st 2016

• • •

Sourdough rolls with bacon, cheese and Italian herbs the 5cup flour dough made 9x150g rolls. Baked 7 and as an experiment froze the other two to bake later in the week.

 

 

 

September 21st 2016

• • •

SOURDOUGH WITH BLACK OLIVES & HERBS

My basic sourdough (small quantity) with 1/2 cup of chopped olives and 3 teaspoons of mixed herbs. Shaped the dough into two small loaves.

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September 10th 2016

• • •

WHITE CHOCOLATE & COCONUT SCONES
A basic scone recipe with a 3/4 cup of coconut and 100g of chopped white chocolate.

 

 

 

September 10th 2016

• • •

QUICHE LORRAINE

My challenge at present is Pastry and I’ve been experimenting with pastry bases for quiche. This weekend I had a couple of attempts and although they were not perfect I learnt so much. I’m also doing a pastry course in Paris next month so I wanted to have some experience so I don’t make a fool of myself. This one was the standard ‘Quiche Lorraine’ and I blind baked the pastry first, the results were ok at least it tasted good.

 

 

 

September 2nd 2016

• • •

SOURDOUGH PIZZA ROLLS
Used my ‘go to’ sourdough recipe and added 1 cup of grated 4 cheeses and a 1 tbls of Italian pizza herbs + an extra tablespoon water. Very happy with the results have decided now to stop experimenting with other sourdough recipes as the one I have posted on my Facebook group is so easy and always bakes up well especially in a clay bread cloche.

 

 

 

August 28th 2016

• • •

CHOCOLATE & CRANBERRY SOURDOUGH

I baked another sourdough loaf flavoured with chocolate and cranberries also baked in my clay bread cloche. Wow what a wonderful flavour combination with the sourness of the bread dough with the sweetness of the chocolate and cranberries.

 

 

 

August 21st 2016

• • •

FIG & WALNUT SOURDOUGH

Today’s bake Fig&Walnut sourdough – had a bit of a disaster as I made a mistake and doubled the water so had to add two extra cups of flour to save the dough. The loaf is enormous and the weight is about 1.5k it was baked in my clay bread cloche. Just had a slice and it was wonderful I think my diet may be forgotten today.

S:D WALNUT 20:1

August 20th 2016

• • •

BLACK OLIVE & OREGANO SOURDOUGH

This is a no fuss recipe for sourdough, you mix half the flour and water with 1/2 cup of sourdough starter and leave overnight. The next morning mix in the second half of the flour and water add salt and any flavourings you want and shape and leave to prove for about two hours. Cook in a covered dutch oven for 30mins with lid on and then 25mins with the lid off.

 

 

 

 August 7th 2016

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SAN FRANSICO SOURDOUGH

This weekend I baked again from the SanFrancisco sourdough recipe but shaped as a Batard as I find this shape easier to cut. It was baked in a pre-heated bread cloche, 35mins with lid on and 25mins lid off.

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July 30th 2016
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SAN FRANSICO SOURDOUGH
(thanks Ann for the book)
This was the most time intensive bread I have ever made. Prior to the final dough a starter had to be made over 5 days, plus a 150g piece of ‘old dough’ had to be prepared 3 days prior to final dough. The final dough included 500ml of the starter and 75g of the ‘old dough’ and it had two proves, 1st prove two hours and the 2nd prove around two hours. The dough was baked in a bread crock at 220degrees for the first half of cooking and then the lid off for the balance at 180degrees. The final bread was wonderful and worth the six day preparation, now I have the starter and a piece of ‘old dough’ in the freezer the next loaf will only take about six hours.

 

 

 

July 15th 2016
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SOURDOUGH BREAD WORKSHOP
Attended a sourdough workshop with Marnie O’Mara at Woodford. It was good and we made the first dough with her starter and then needed to prove the dough for 12 hours so we took it home to bake the next morning. Very simple technique and hassle free to make. This was the result:
S:D WORKSHOP
July 14th 2016
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My sourdough starter collection.
I used to have one starter that I developed last October when I first started baking.
Last week I found a great new recipe for SanFrancisco Sourdough which required its own starter which was developed over a five day period so now I have that starter as well.
Then I attended a sourdough workshop earlier this week and inherited a portion of a 13 year old starter to make the dough in the workshop.
All are residing in the refrigerator and now I need to feed three each Thursday!!!!
STARTERS 14:7:16
July 13, 2016
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Todays bake:
Raisin & Cinnamon Bread
Coconut & Chocolate Scones

 

 

 

July 10th 2016

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This mornings bake all first time recipes just felt like experimenting especially with scones which I think now I’ve mastered:
Cinnamon&Raisin Bagels, Cranberry&White Chocolate Scones and Wholemeal Walnut&Honey Soda Bread.

 

 

 

July 2nd 2016

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TODAY’S BAKE

Green olive, rosemary and sea salt focaccia and mini herb&cheese quiches.

 

 

 

June 25th 2016

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CINNAMON & APPLE SCONES DRIZZLED WITH CARAMEL
I found this recipe on sallysbakingaddiction.com this week and as I still have yet to master making scones I thought I would give them a try. They baked well and looked good and were delicious but they were crumbly when I tried to butter them, I think I needed to compress the dough together more or perhaps chill the dough for 30 minutes or so before baking. Scones are now my current challenge.

 

 

 

June 18th 2016

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ENGLISH MUFFINS (2nd attempt) Made these again today as I need to master the recipe as I’m making them for a friend who is staying next month. This time I heated the griddle on medium then turned to medium/low for the cooking. I think they look a bit pale but at least they are not burnt like last time and they will brown up more when toasted.

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June 18th 2016

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ENGLISH MUFFINS

Made these on Saturday for the first time, they were amazing would never eat store bought English Muffin again after experiencing these. I made them with my sourdough starter and the batter was mixed 12 hours earlier at 8pm and baked the next morning at 8am. They are cooked on the stove top on a griddle and I had the gas too high and they were over browned I also filled the rings with too much batter – it was a good learning curve I’ll make them again next week and try and improve the results.

 

 

 

June 11th 2016

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BAGUETTE AU LEVIN – second attempt at baguettes today this time using a starter with no yeast from a recipe in Paul Hollywoods ‘Baking’ book. Long process first prove 5 hours then shaping and the second prove 12 hours. The slashings on top weren’t deep enough and even though I misted my oven with water several times during baking I couldn’t get the crust to brown. They tasted wonderful much more depth of flavour with the sourdough starter. I’m not determined to master them so I’ll be making another attempt soon.

BAGUETTES 4:6:16

June 4th 2016

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My first baguette bake this morning. I don’t have the right oven for baguettes but they were ok even with the light crust. C

BAGUETTES 2:6

June 2nd 2016

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FRITTATA – Spinach and goats cheese with garlic and anchovies.

FRITTATA 31:5

May 31st 2016

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This mornings bake French country loaf and rolls and Bagels.

 

 

 

May 28th 2016

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SOURDOUGH LOAF from my 2015 starter – proved in a cane batteon and baked in a clay bread crock.

 

 

 

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FRENCH LOAF – allrecipes.com This is the first time I’ve made this recipe, the dough had yeast and vegetable oil and an egg white wash and sesame seeds on the top. It was a cold day here and I’m at an altitude of 900m so I proofed the dough in my plastic bin with a mug of hot water. I baked it in the base of a clay pot and it baked quite uneven why I don’t know but it was light and the crust was good.

 

 

 

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BAGEL BAKE OFF – BREAD BAKING GROUP USA (9.45am Australian time)
I got off to an early 6am start this morning as it’s Mothers Day weekend here in Australia. After 38 hours and 2 provings I shaped and boiled the bagels and they were in the oven by 8.15am. I did plain, sesame and poppy seed toppings, it was only my second time making bagels and I think the first batch last month held their shape better than these. I did a bit of creative photography by stacking them on a dowl stick that I use for rolling doughs to distract from some of the mis-shaped ones. CaroleL

 

 

 

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SOURDOUGH ROLLS.

These rolls are one of my favourite bakes they have a cup of sourdough culture in the dough plus a tablespoon of yeast which cuts down the preparation time. They have two short proves so with a start time of 7am they can be ready for the oven by 10am. They must have been ok as the mix made 10 x 120g rolls and there were only 3 left after lunch and my daughter grabbed them and took them home with her.

 

 

 

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VANILLA DAMPER.

The damper is an Australian version of Soda Bread although it is often made with self raising flour. The vanilla flavour was added with a tablespoon of vanilla paste, it is traditionally scored in serving size triangles. It was quite dense but it was still good and we had it warm today for morning tea.

 

 

 

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ORANGE & POPPYSEED SOURDOUGH ROLLS

These rolls take many hours to make as they are naturally leavened with my sourdough starter. The first prove  about 2 hours, then a second prove of another 2 hours before shaping. After shaping a final overnight proving under plastic at a preferred temp of 10-15 degree for at least 10 hours then they are ready to bake. It may seem a long process but they are well worth it as they are wonderful and they freeze well.

 

 

 

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PARMESON & ONION SODA BREAD

I make this rustic bread often as it only takes about an hour to a finished loaf and there is no proving, it is so tasty and very similar to our traditional damper here in Australia. It’s great heaped with fresh avocado and a cup of tea for a light lunch.

 

 

 

 soda 3

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ROSEMARY & LEMON FOCACCIA

Tried out Paul Hollywood’s Sourdough Rosemary & Lemon Focaccia at the weekend. The dough took 5 hours for the first rise and 9 hours overnight for the second rise. It was wonderful and worth all the time involved.

 

 

 

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CHEESE & BACON BREAKFAST SWIRL BREAD

This weekend I baked a swirl bread, the cheese was included in the dough which made the whole bake very cheesy and then the toppings were spread on the dough before it was rolled up and formed into a coil. It was so yummy I ate almost a third of it before I got the rest in the freezer. Recipe below:

SWIRL BREAD

RECIPE: BREAKFAST SWIRL – DOUGH 300gm plain flour, 2 teaspoons baking powder, 0.5 teaspoon dried oregano, 0.5 teaspoon mustard powder, 70gm butter, 1.5 cups grated tasty cheese, 0.25 teaspoon salt, 125ml milk, 125ml water. Preheat oven to 180, line a baking tray with baking paper. Mix flour, baking powder, oregano, mustard powder and salt in bowl, rub in the butter add the tasty cheese and mix to a firm dough with the milk and water. Turn onto a floured work surface and roll out to an 8mm thick rectangle approx 36mm x 16cm. TOPPING 100gm chopped bacon or ham, 60gm semi-dried tomatoes diced, 2 tablespoons grated parmesan, 2 tablespoons chopped basil or parsley. (1 egg + 2 tablespoons water for brushing). Combine all ingredients in bowl and mix well and sprinkle over dough. Roll up from the long side swiss roll style, then form the dough into a coil shape, place on prepared tray and brush with egg/water wash. Bake until cooked through approx 45mins at 180. Leave for at least 15mins before cutting

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My Easter Sunday bake to take to my family in Sydney. I was leaving at midday so I had to make things that were not too time consuming. Made from a 5am start parmesan soda bread, French yeasted rolls, chocolate & orange fortified bread and cheese pastry twists.

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Bagels – I loved making them this weekend although it was quite a process. Made the starter Friday night which had to be refrigerated overnight, then Saturday mixed the dough which also had to be refrigerated overnight. Then today shaped the bagels, boiled them and then finally baked them ready for brunch. They were toped with onion flakes, sesame seeds and poppy seeds. The results were great.

BAGELS 2:16

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Orange, Poppy Seed & Yoghurt Sourdough.
New recipe out of Bourke St Bakery cookbook which required the dough for this bread to be retarded in the refrigerator overnight. Took the dough out this morning after 12hours in the refrigerator and it was a sticky flat mess. I remembered reading that it was possible to rework a dud dough again from start so I did. I kneaded, rested, preshaped, rested and did the final shaping then a last two hour rest in my cane banneton and it did rise ok although it only made one batard loaf and a small round roll. I felt quite pleased that I managed to save the dough and hours of work. Then I crossed my fingers and baked it and it worked well and the flavour was great.

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Tartine Sourdough Recipe.

After four months research and a few flops I finally made two wonderful loaves of Sourdough yesterday, the process started at 7pm on Friday night to make the ‘Levin’ then I mixed the levin into the flour and water at 7am Saturday. Finally the loaves were baked and out of the oven by 8pm. They were almost perfect and I almost cried with pride after all my efforts to get to this stage.

SOURDOUGH 3

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