Still hate bread, but sometime you need to feed people who do…
100% hydration sponge fermented over night.
Notes on bagels:
Shaped and proofed 10 minutes on each side. Boiled for 2 minutes, flipped over 3 times.
Baked for 15 minutes at 425ºF
Here is a 7 inch red velvet cake that I made thinking that I deserved a sweet treat that I could enjoy in measure. Now that I’ve had distance from this brief period of my life, I can look at series of photos and their time stamps with a clear mind. I can safely say that cake is a horrible addictive drug, and I hope that you can support me in this time of withdrawal.
24 October 23:49 – Red velvet cake, just baked
25 October 01:55 – Cake sliced, decorated, first slice taken
25 October 11:13 Starting to not take slices of cake
25 October 11:16 Evening out the margins
25 October 22:05 Midpoint
26 October 11:26 Last slice
26 October 19:16 Last bite
7-inch Red Velvet Cake
150g butter, softened
150g superfine sugar
110g all purpose flour
16g potato or corn starch
25g unsweetened cocoa
7g baking powder
1 tbsp red coloring
a few drops vanilla extract
small pinch salt
Line and grease a cake pan with melted butter and parchment.
Preheat the oven to 350 degrees F (180 degrees C). Put the butter and sugar into a large bowl and beat together until light and fluffy. Gradually beat in the eggs, vanilla, salt. Sift flour and starch into the mix to prevent curdling. Add milk, unsweetened cocoa, and baking powder and give it a final beat to mix together. Add the food coloring and mix well. Spoon into the prepared pan and bake for 30 to 40 mins. The cake is ready when firm to the touch and a skewer inserted into the center comes out clean. Let cool in the pan for 5 minutes then turn out onto a cooling rack. Peel off the lining paper and let cool.
5oz of prepackaged pepperoni = $5
8oz of locally produced salami = $8
10oz of house made sausage = $2.99
So I have a croissant obsession. I’ve reached the end of my fulfillment with baking loaves of bread so I’ve been branching out.
My goal, well-done, dark, gossamer leaved croissant.
I got really close today, the outside was fantastic:
However the insides were more mushy like bread and less flaky like strudel: