loydb's blog

My wife has an offer for a tenure-track position in Providence. Anyone from there that can tell me a little about it? We'll probably be moving in June/July...

I'm not dead, I've just been hiding from the temptations of the current ITJB items...

Plus, I haven't done anything interesting other than my usual weekly sourdoughs that we live off of, with maybe the following exceptions:

I made a bunch of marbled, braided loaves for people that I didn't get pictures of. At the end, I had a handful of strands left over and I was tired of braiding, so I shoved them into a lidless pullman pan...

It's week 8 in the Inside the Jewish Bakery Challenge - Semester 1. This week is Onion Rolls. Sadly, I'll be sitting out the next few dessert-heavy weeks.

Once my confusion over how to deal with the onion mix was clarified (thanks all) this proved to be an easy, fast bake (in terms of actual prep). My notes follow:

There seems to be some missing information in the Onion Rolls recipe on p. 114.

• In Step 2, you spread out 1/4 of the onion filling, and push out the discs of dough. This is the last mention made of the onion filling, leaving me with 3/4 of the recipe unused. 
• In Step 3, do you put them onion-y side up or onion-y side down to proof? 
• In Step 4, we poke down a hole in the center. Is this when we add the rest of the filling? If so, I assume we leave the onion-y side down during the proof?

Thanks,

Loyd

Had a physical yesterday, I've gained 18 pounds since Thanksgiving, and my blood pressure is up as well. I'm going to have to pass on all the sweets baking scheduled for ITJB I think, just out of self defense...

It's week 6 in the Inside the Jewish Bakery Challenge - Semester 1. This week is Polish Potato Bread.

I'm almost caught up! It's week 5 in the Inside the Jewish Bakery Challenge - Semester 1. This week was Honey Cake.  

This called for white rye flour. To make it, I milled whole rye and then sifted to 80% extraction. I think the walnuts were a little heavy, the centers never really rose even after 3 hours of cooking. Almonds may have been a better choice.

I'm not dead, it just feels that way. I spent the holidays either travelling or cooking for New Year's, so didn't get around to the challenge until 2012. I made a fatal error, as well, relying on memory instead of looking at the schedule. Thus, we have Almond Horns instead of Almond Buns.

Today was the final stretch before heading to the in-laws for Christmas. I spent pretty much the whole day in the kitchen, minus a trip to the grocery store. The takeaway:

These were tasty, I enjoyed the chewy butterscotch and chocolate. I have to agree that I liked them just as much without any chocolate at all. I think if I were to do it again, I'd get some orange-infused bittersweet chocolate for them - my 66% bittersweet/33% milk choc. was too sweet IMO -- I liked the Mohn bars better.

Baking Notes: