I have never had much luck making crumpets. I came across this recipe elsewhere,and decided to give it a try. Success at last!! There used to be 8 (I scaled the recipe down a tad), but two were eaten hot off the pan. The rest have cooled and are frozen.
A few notes of possible interest:
I had some leftover chocolate babka slices in the freezer that needed to be used up. When deciding what to do with it, I found this recipe:
https://www.allrecipes.com/recipe/7177/bread-pudding-ii/
I decided to make my own version and used that as the base. 😉
This is a Halloween candy corn themed coconut chocolate babka, as suggested by my husband. No candy corn was used in this recipe (I'm not a fan). I couldn't resist giving this a try. I think he may have been in the mood for some chocolatey goodness, and he kept nudging me along with ideas.
My first babka! I am not counting the one I tried last week that was a complete, greasy mess that never did a thing. That one was a yeast based recipe that I think was faulty from the get go, and to date is the only batch of dough I have ever just thrown out.
One of the advantages of doing the same recipe back to back combined with having reasonably decent notes is it's easier to reproduce the last bake.
Tweaks for this bake: No steam (sprayed with water instead), and a foil tent for the second half of the bake. Otherwise, I did everything the same as bake #1 (same hydration, fermentation times, all of it). Oh and I followed minioven's advice and made sure the rim if the pan was in the center of the toaster oven.
Our kitchen has been completely out of commission for a partial remodel (cabinet refacing, which required every cabinet and drawer be emptied and packed out of harms way) for the last 2 weeks. Things are put back together enough now that I got to bake today. Still using the toaster oven outside for now, until I can put the new oven through a few trial runs to verify temps and learn how to work it.
I decided to see how the new "outdoor kitchen" would do with an artisan loaf, instead of a pan loaf. I followed this recipe, with a very few tweaks below. (Thanks, @SunnyGail, for your recent post of this bread, which gave me something new to try out. 😁)
A few of my notes:
350 gm KAF AP flour
100 gm home milled hard white wheat
A former owner of our home had this BBQ enclosure built by the back patio. We never wanted to use it for it's originally intended purpose, because we didn't want bbq smoke etc accumulating on the painted ceiling of the patio cover. My very talented husband ran power out to it, and now I have an official summer kitchen. Just the thing for baking in the hot AZ summer! I did a test bake today.
This is my first time making a porridge bread. They always looked more challenging than I was ready to tackle. After reading the entire previous CB that featured this bread (read it several times, lol), I decided to go ahead and give it a try.
Levain:
75 gm, half bread flour, half WW, 100% hydration (9 gm seed culture)
Oat soaker:
125 gm oats (home flaked)
250 gm h2o
Pinch of salt
Dough:
350 gm bread flour
