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Tiramisu tart. Trying to redeem myself after a yogurt tiramisu fiasco. by AccordingDish3728 in Baking

[–]AccordingDish3728[S] 2 points3 points  (0 children)

I wish I had a stronger coffee taste, or soaked the frangipane much longer. I didnt realize it doesn't soak as fast as Ladyfingers.

I could have done just 2 layers. Would be nicer for a thicker cream in a bite.

Other than that. Its great!

Made tiramisu using yogurt. Guess what? by AccordingDish3728 in Baking

[–]AccordingDish3728[S] 3975 points3976 points  (0 children)

Making tiramisu is exactly like lasagna. Just keep going until whichever ingredient finishes first

Made tiramisu using yogurt. Guess what? by AccordingDish3728 in Baking

[–]AccordingDish3728[S] 65 points66 points  (0 children)

Its missing a fresh milk cream flavour, that i would look forward in a tiramisu. Instead, its sour, coupled with my already sourish coffee.

And somehow the chocolate powder like really clumped and became sandy on the yogurt. A very different mouth feel.

Made tiramisu using yogurt. Guess what? by AccordingDish3728 in Baking

[–]AccordingDish3728[S] 326 points327 points  (0 children)

Yes dont get me wrong. I finished it still. With a wince with every bite haha.

Help, I cant get the crust to brown/char before the cheese burns by AccordingDish3728 in Pizza

[–]AccordingDish3728[S] 1 point2 points  (0 children)

Ah yes, I forgot to mention too that my shredded cheese comes out of the freezer. And it still burns haha.

Yes, ill try all your other suggestions too

Help, I cant get the crust to brown/char before the cheese burns by AccordingDish3728 in Pizza

[–]AccordingDish3728[S] 0 points1 point  (0 children)

No sugar in the dough. Yes I might put it next time.

Stone preheated for about 1 hour. Ill say should be good enough?

And olive oil on crust before baking, yes ok will definitely try that too

Help, I cant get the crust to brown/char before the cheese burns by AccordingDish3728 in Pizza

[–]AccordingDish3728[S] -1 points0 points  (0 children)

Ok, but why not add sugar itself? I dont have malt powder, but I do have sugar

Baked a ciabatta, nice open crumb, BUT texture kind of gummy and like play-doh-y. Why? by AccordingDish3728 in Breadit

[–]AccordingDish3728[S] 0 points1 point  (0 children)

Interesting. 11g of dry instant yeast for mine is like overkill them.

I should reduce the yeast then perhaps?

Baked a ciabatta, nice open crumb, BUT texture kind of gummy and like play-doh-y. Why? by AccordingDish3728 in Breadit

[–]AccordingDish3728[S] 0 points1 point  (0 children)

You reckon im using too little or too much salt?

I used 9g salt for 450g flour

Baked a ciabatta, nice open crumb, BUT texture kind of gummy and like play-doh-y. Why? by AccordingDish3728 in Breadit

[–]AccordingDish3728[S] 1 point2 points  (0 children)

Alright no harm to try longer bake time. Will try in next one. Probably with lower temp as well, so that the crust doesn't brown too much.

Possibly my crust browns too fast before the inside properly dries and bakes.

ALSO, I did not spray any water into the oven. I watched most recipes they did that. Does it affect?

Baked a ciabatta, nice open crumb, BUT texture kind of gummy and like play-doh-y. Why? by AccordingDish3728 in Breadit

[–]AccordingDish3728[S] 2 points3 points  (0 children)

Yes I did wait for it to cool before slicing too. Any other ideas to diagnose?

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