Sunday, October 23, 2011

More Fall Baking

Since there wasn't much planned for the weekend, I decided there was enough time to attempt a few new recipes.

First off was the cinnamon-swirl pumpkin rolls that I've been wanting to make. They turned out really tasty, but I was worried about them after I realized that I put in 1 can of pumpkin puree instead of 1 cup, basically doubling the amount of pumpkin. They seemed to turn out just fine after a little flour was added to the dough. Maybe they would have been a little lighter if I had done it right, but maybe they would have been drier. The ugly two crammed in on the right side were the ends. No point in wasting anything.


These got a simple glaze frosting, but a cream cheese frosting will be in order next time.


Next up on the list was a new sourdough bread recipe. The last one I made from the King Arthur Flour recipes wasn't too sour, but that may have been because the starter was fairly new. The new recipe was their extra-tangy sourdough.  This bread is supposed to be tangier (or sourer) than normal by using refrigerating a starter for 12 hours. Here is a picture sequence.

Starter after refrigerating. Looks a little rough looking.


Here is the dough after mixing in the rest of the ingredients. Looks a lot smoother now.


Here are the two loaves after the shaping, proofing, and slashing. Split 2/3 of it into a boule and the other 1/3 into a batard.


Here is the batard. It was first out of the oven by about 10 minutes. This loaf turned out very nice on the outside, good ears and browning. The crumb was a little dense, but it was very soft. The sourness was a little lacking out of the oven but was more pronounced the next day.


The boule had tons of oven spring, surprisingly most of it vertically. It started browning a lot by the time it had only hit 120 deg. F on the inside. When I went to tent it with foil I realized I was out of foil. Uh oh. I turned down the temp to 425 from 500 hoping that it would slow down the browning while the center caught up. Sort of worked, but the browning didn't look quite as good. The slashes turned out cool looking though. A few pieces on the inside weren't quite done either. When they say bake it until at least 200 in the center, they mean it. 195 is not good enough.


Also in the process of making some dinner rolls tonight. Want to test a recipe before the in-laws get here for Thanksgiving since I've never made dinner rolls before. May post pictures of those later.

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