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Baked these this morning for dinner at a cousin's home.  They paired very nicely with the smoked whitefish pate and with the fish chowder.

Paul

I baked these today have on Christmas morning and to bring to friends on Boxing Day who have kindly invited for a Boxing Day dinner.  I made a couple of mistakes, I forgot to include the orange zest the dough and then forgot to include the pecans in the filling.  So I added the missing zest from the dough in the filling and used a lot of the pecans on top.  I made cardamom rolls in the past and didn’t think there was a good balance between the cardamom and cinnamon.  I used equal parts cardamom and cinnamon and I think it is better this time.

For today's exercise, I reconstituted 4  powered egg whites, and one half cup of heavy cream powder. Look for the finished products later. I always allow the reconstituted ingredients time to rest and fully incorporate. 

 Why use the dry?

1. I don't always have heavy cream on hand

2. No left over yokes to use.

The cake

Not bad for a first attempt m Many issues. Starting with a runny glaze, and a sloppy transfer to the dish.

Or, How to Score Inconsistently. But, hey, looks aren’t everything.  

Actually, I’m pretty happy with how this bake turned out.  Fermentation is on point and baking went well with plenty of oven spring and good coloring. Shaping was mostly good with only one “bent” loaf.  

20Dec

Made with fresh-milled Stardust wheat milled from Barton Spring Mills berries, as well as fresh-milled spelt.

The last bake had a higher percentage of bread flour than I’ve been using lately. This one, I went back to almost exclusively fresh-milled flour. The total percentage was 88.46%!

After 12 years of owning a bakery my partner and I sold Bread Obsession to a nice young couple and retired. 

Baked two of these, one as a gift and the other for turkey sandwiches post Christmas Dinner we are having tonight.  I have used most of my stash of frozen mashed purple sweet potatoes now.  I’ll have to pick up more in the spring.  We’ll be traveling for 45 days this winter so no need to get them yet.

Haven’t cut it yet. I haven’t made this one in awhile. Sorted through past posts and decided to to try with different grains. My YW has been going strong as has my SD culture. I used 1/2 YW levain ( made with AP flour) and 1/2 SD levain also with AP flour. I also used 200 g of straight AWY. Mock mill grains, rye, white hard  Spring wheat, Yecoro Rojo  and added Arrowhead AP. Includes the Trinity as usual ( buttermilk today). Overnight bulk retard shaped and rose this morning as baguettes baked. Will post crumb when cools. 

This is batch 9 of my 20 kg sack of T 65 French flour from L'Epicerie. 800 g per batch of 6 loaves . I’m very pleased. This is a first using 100% YW levain . I tweaked the ingredients by doubling the levain from 80g to 160g and adjusted the ingredients to reflect that. I also baked 3 per pan rather than 2 and increased the baking time. 

Here’s the crumb. The flavor is exceptional. 

white chicken chilie with roasted Hatch Chilies .