What are you baking today (2025)?

msmofet

msmofet

🌹 Still trying to get it right. 🤷‍♀️
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Here's to great baking in 2025 !

I plan on baking a mini cheesecake and an apple pie for New Year's Eve/Day desserts.
 
msmofet said:
Here's to great baking in 2025 !

I plan on baking a mini cheesecake and an apple pie for New Year's Eve/Day desserts.
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I'm buying ingredients to make an apple/ricotta/olive oil cake. I found the recipe by chance here . Not normally a fan of their food writers, but this one was (a) easy to make (b) unusual and (c) absolutely delicious. This is a photo from a year or so ago. Since I'm such a lousy baker, any dish which turns out perfect two times in a row is always on my list!

Apple, Ricotta and olive oil cake.jpg
 
I jumped the gun and did this.

So I've made the recipe here and it works well. This time around where the recipe calls for 210 g of water I used 420 g of 100% hydration sourdough starter. Adding 90 g of flour put the hydration correct per the recipe. I eyeballed the salt, been doing this a minute, and since I like chewy bread I added a well rounded Tbsp of vital wheat gluten. Since the ferment time was to be extended I also added 1/2 tsp diastatic malt powder.

Since I was using natural yeast which is, in my experience, slower than store bought I made up the dough in the evening and let it rise overnight. My house cools to 65 at night so no issues. In the morning I put it in the fridge like it was, covered with plastic wrap. On day 2 I took it out and folded it enough to de-gas and left it out all day; it rose again. Back in the fridge. On day 5 I took it out in the morning and around noon went to pour it into my screamin' hot Dutch oven. Wow did it ever smell like sourdough!!!

Done and tasty. Sourdough sandwich loaf.
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Barriehie said:
I jumped the gun and did this.

So I've made the recipe here and it works well. This time around where the recipe calls for 210 g of water I used 420 g of 100% hydration sourdough starter. Adding 90 g of flour put the hydration correct per the recipe. I eyeballed the salt, been doing this a minute, and since I like chewy bread I added a well rounded Tbsp of vital wheat gluten. Since the ferment time was to be extended I also added 1/2 tsp diastatic malt powder.

Since I was using natural yeast which is, in my experience, slower than store bought I made up the dough in the evening and let it rise overnight. My house cools to 65 at night so no issues. In the morning I put it in the fridge like it was, covered with plastic wrap. On day 2 I took it out and folded it enough to de-gas and left it out all day; it rose again. Back in the fridge. On day 5 I took it out in the morning and around noon went to pour it into my screamin' hot Dutch oven. Wow did it ever smell like sourdough!!!

Done and tasty. Sourdough sandwich loaf.View attachment 122755View attachment 122756
Click to expand...
Look at all those lovely holes to suck up butter (on toast) and juices from sliced meats, sliced tomatoes, and condiments, yummm! I'll bring over some smoked turkey and mayonnaise, got any tomatoes?
 
Well I am not baking anything, but I am making "English" muffins on the stovetop. I just cut them into circles and put them on a tray lined with parchment paper and dusted with cornmeal and they are on their final rise before I cook them.
 
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