Ms. Ingie wrote:I made a second batch of sourdough cinnamon raisin bread yesterday. The dough is a dream and uses starter discard. I made sure that my rectangle of dough was larger this time and was very liberal with the cinnamon sugar mixture and a mix of regular and golden raisins.

The family loves it and it makes delicious French toast.

Is this the KA recipe? It looks great!

irisarbor wrote:

Ms. Ingie wrote:I made a second batch of sourdough cinnamon raisin bread yesterday. The dough is a dream and uses starter discard. I made sure that my rectangle of dough was larger this time and was very liberal with the cinnamon sugar mixture and a mix of regular and golden raisins.

The family loves it and it makes delicious French toast.

Is this the KA recipe? It looks great!

Yes it is!
https://www.kingarthurflour.com/recipes ... ead-recipe

Hi,

Yesterday, once I was sure the weather would be cooler, I started two loaves of bread: a savory Cheesy Babka with ricotta and herbs from a Melissa Clark recipe in this week's Trib plus a no-knead bread.

I had never made a Babka and was unfamiliar with how it was made. As usual, it was youtube to the rescue on how to shape it. The demo I watched was with chocolate.



The ricotta filling in this recipe was a moving target who wanted to squeeze out of every corner possible. I might have tried to finesse it better, but I pretty much was glad it did not vomit all its contents onto the counter.



Baked it looked far better than I had hoped. There was a choice to use all-purpose or bread flour, I went with all-purpose. This bread tasted pretty good with a nice soft texture.

For the almost no-knead bread, I saw a video suggesting to shape your bread twice at 30-minute intervals to improve its structure. I did it with my bread today and was favorably impressed with how it kept its shape when baking.



I have a few more cooking projects before this fine weather ends.

Regards,
Cathy2

Yesterday's adventure in sourdough was chocolate sourdough bread with chocolate chips and dried cherries.

I ended up with the loaf upside down and didn't want to mess with it too much to flip it over, so it's a little rough looking. Who cares how it looks? Delicious!

Recipe here: https://www.theclevercarrot.com/2014/10/sourdough-noir/#_a5y_p=2684412

Ms. Ingie wrote:Yesterday's adventure in sourdough was chocolate sourdough bread with chocolate chips and dried cherries.

I ended up with the loaf upside down and didn't want to mess with it too much to flip it over, so it's a little rough looking. Who cares how it looks? Delicious!

Recipe here: https://www.theclevercarrot.com/2014/10/sourdough-noir/#_a5y_p=2684412

this looks gorgeous. i remember fondly the chocolate cherry bread (maybe not the same sourdough recipe?) you brought me years ago when i was laid up with a broken femur. homemade bread can't fix a broken bone, but it is good for the spirit!

HI,

Do you make an effort to cover up the cherries to avoid them burning during baking?

Regards,
Cathy2

Cathy2 wrote:HI,

Do you make an effort to cover up the cherries to avoid them burning during baking?

Regards,
Cathy2

Yes, really tried to make sure cherries and chocolate chips were covered with dough while I shaped it. The leftover bread is currently being made into bread pudding.

Tonight's dinner will be grilled vegetable sandwiches. Made focaccia with sourdough discard to use for the sandwich bread. It's a bit thin. Baked it on a pizza stone and shouldn't have stretched it to cover the entire surface. We'll see how it tastes in about 45 minutes.

Haven’t felt like baking. Haven’t felt like feeding my starters. Haven’t felt like making a sweet stiff starter either. But I did.

https://breadtopia.com/sourdough-hokkai ... tangzhong/