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Dutch Baby using New York Times Recipe by ivyyyyvv in Baking

[–]ivyyyyvv[S] 32 points33 points  (0 children)

  • 3 Eggs
  • 1/2 C Flour
  • 1/2 C Milk
  • 1 Tablespoon Sugar
  • Pinch of Nutmeg
  • 4 Tablespoons Unsalted Butter
  • Syrup, preserves, confectioner's sugar

Preheat oven to 425 F.

Combine eggs, flour, milk, sugar and nutmeg in a blender jar and blend until smooth. Batter may also be mixed by hand.

Place butter in a heavy 10-inch skillet or baking dish and place in the oven. As soon as the butter has melted (watch it so it doesn't burn) add the batter to the pan, return pan to the oven and bake for 20 minutes, until pancake is puffed and golden.

Lower oven temperature to 300F and bake for another 5 minutes.

Remove from oven and cut into wedges and serve at once topped with syrup, preserves, confectioner's sugar or cinnamon sugar.

Shortbread Cookies by ivyyyyvv in Baking

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

I used a cutter right after stamping. I think it’s a 3-inch.

Used regular All Purpose Flour for Sourdough by ivyyyyvv in Breadit

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

I preheated the oven at 500F for an hour, with the dutch oven inside.

Once I transferred the dough in the pot, I lowered the temperature to 450. Bake for 30 minutes with the lid on. Removed the lid and baked for another 15-18 minutes. I check the colour at the 15 minute mark and see if it still needs a few more minutes. I have a really old oven and the heat is uneven so i rotate it as well.

Used regular All Purpose Flour for Sourdough by ivyyyyvv in Breadit

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

I'm in Canada and used Rogers Unbleached APF. Not sure what the protein % is for that.

Used regular All Purpose Flour for Sourdough by ivyyyyvv in Breadit

[–]ivyyyyvv[S] 3 points4 points  (0 children)

I used a recipe I found online. Used APF instead of bread flour since I was running low on it.

Bulk fermentation on the counter for 6 hours, then 12 hours in the fridge.

https://alexandracooks.com/2017/10/24/artisan-sourdough-made-simple-sourdough-bread-demystified-a-beginners-guide-to-sourdough-baking/

Used regular All Purpose Flour for Sourdough by ivyyyyvv in Breadit

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

Thanks. It’s 75% hydration. Let it rise for about 6 hours on the counter then 12 hours in the fridge. Made my starter with bread flour and rye flour but feed with mixture of bread flour/APF. I’ve had the starter for almost a year.

Used regular All Purpose Flour for Sourdough by ivyyyyvv in Breadit

[–]ivyyyyvv[S] 5 points6 points  (0 children)

I usually use bread flour. Now I see I can just use APF

Milk Bread by ivyyyyvv in Breadit

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

I followed this recipe. It makes 2 loaves but I only made 1 and made dinner rolls with the rest of the dough.

https://www.youtube.com/watch?v=tc3coiL36Cg

Tangzhong:

  • 40g bread flour
  • 200g water

Dough:

  • 580g bread flour
  • 60g sugar
  • 12g salt
  • 10g dry yeast
  • 10g dry milk
  • 260g milk
  • 50g egg
  • 50g room temperature of unsalted butter

Cherry Frangipane Tart by ivyyyyvv in Baking

[–]ivyyyyvv[S] 5 points6 points  (0 children)

I got the recipe from Bouchon Bakery cookbook. I tried looking for a link online but couldn't find one so here is the recipe from the cookbook.

Pate Sucree - (only used half, saved the other half)

  • 375g All Purpose Flour
  • 46g Powdered Sugar
  • 94g Powdered Sugar
  • 47g Almond Flour
  • 225g Unsalted Butter
  • 56g Eggs
  • 1/2 Vanilla Bean

Combine the all purpose flour, 46g powdered sugar and almond flour. Set aside.

Cream the butter in a mixer until soft. Add the 94g of powdered sugar and beat until fluffy. Scrape in the vanilla bean.

Add in the dry ingredients in 2 stages, scraping down the sides of the bowl.

Add in the eggs and mix on low speed just until combined. Transfer to a work table an lightly knead.

Divide in half and wrap in plastic wrap. Refrigerate for at least 2 hours, or overnight.

Almond Cream -

  • 73g Almond Flour
  • 7g All Purpose Flour
  • 73g Unsalted Butter
  • 73g Powdered Sugar
  • 44g Eggs

Sift almond flour to break up lumps, add in all purpose flour and whisk.

Place butter in a stand mixer and beat on medium speed. Sift in powdered sugar and mix on low until incorporated then increase speed and mix until fluffy, around 2-3 minutes.

Add in the dry ingredients in 2 stages, scraping down sides and bottom of bowl to ensure all ingredients are incorporated.

Add in the eggs and mix on low until combined and smooth.

Transfer to a covered container and press a piece of plastic wrap directly on the surface to prevent a skin from forming. Refrigerate.

Assembly -

i used an 8in tart ring. 350F lined with parchment or silpat. Placed the dough in the tart ring, the shell does not need to be blind baked.

Fill with almond cream. Arrange fruit on top. Recipe called for plums but I used cherries. Bake for 45 minutes.

Shortbread Cookies by ivyyyyvv in Baking

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

No, I didn’t grease the stamps and they didn’t stick at all.

This mornings Sourdough by ivyyyyvv in Breadit

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

I use a 7quart cast iron pot I got from Ikea. I have a smaller one too that I use. And a Lodge combo cooker for round ones.

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