Whiskerino 2009

Welcome to Whiskerino 2009! Time to grow and show!!

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  • posted: January 25 @ 9:11am
The first pumpernickel batch shows some room for improvement, but is tasty nonetheless.

Also, ciabatta batch one was a failure. The crust was amazing, but directly beneath that was half-cooked dough. I think our oven is too hot. But there were also several missteps in the whole process. Will try again soon.

Comments

jnonfiction says:
But... that's not a donut!
Posted: Jan 25th, 2010 - 9:37am -
mateo says:
Do share the bagel.

Do-nut eat all the bagel.

because, i love 'em.
Posted: Jan 25th, 2010 - 9:46am -
Ploafmaster says:
Do you have one-a-dem cheap in-oven thermometers so you can make sure your oven's temp setting is accurate?

Regardless, it's awesome that you're baking so much bread. I just need to buckle down and try making these freakin' bagels. Perhaps this weekend...
Posted: Jan 25th, 2010 - 9:57am -
mattyc says:
WANT
Posted: Jan 25th, 2010 - 10:09am -
(Another) Rachel says:
me likey bagels.
Posted: Jan 25th, 2010 - 10:15am -
robberfly says:
bageltastic
Posted: Jan 25th, 2010 - 10:34am -
ThatGuy says:
mmmmm. pumpernickel. I'm sure it was delicious.
Posted: Jan 25th, 2010 - 11:03am -
ThatGuy says:
Are you doing all of these baking experiments for any particular reason?

opening/working in a bakers/restaurant?

Or are you just the most ambitious cook ever?
Posted: Jan 25th, 2010 - 11:04am -
c dub says:
just catching this progress on the dough nuts. sounds delicious... : )
Posted: Jan 25th, 2010 - 11:13am -
c dub says:
i know they're bagels, but really what is a dough nut?
Posted: Jan 25th, 2010 - 11:14am -
Phil says:
@ploafmaster don't have one of those thermometers. Definitely need one. I think the big problem/s was/were insufficient rising time/temperature and/or old yeast.

@ThatGuy Baking my own bread is something I've wanted to do for a while. My wife got us an awesome bread cookbook for Christmas, so I've been trying a few recipes from it every week.

I'd like baking bread to be part of my daily routine and part of our weekly meal-planning. Just look at the ingredients list on a loaf of store-bought bread and you'll know why. So far we're doing well. We haven't bought bread in two or three weeks.

It's part of our long-term life-theme: self-sufficiency.
Posted: Jan 25th, 2010 - 11:57am -
ThatGuy says:
That's awesome. I do look at the ingredients list of almost everything that I eat. I love making most food from it's basic fresh ingredients. I've been reluctant to tackle breads though, because of my impatience for rise times. Maybe I'll have to reconsider.
Posted: Jan 25th, 2010 - 12:10pm -
ThatGuy says:
Damn. I didn't mean to comment bomb you, but I just saw your header. It's incredible.
Posted: Jan 25th, 2010 - 12:10pm -
Phil says:
I understand the time commitment. It's mostly waiting for things to rise or bake or cool, but it does dice your day up into pieces. I'm very fortunate to be able to work from home, so I can bake while I work.

With many of the recipes in the book I've got (CLAME), the fridge does most of the work. And if you have a stand mixer and a scale it's even easier. Dump, mix, refrigerate, proof, bake. You can mix a dough one evening, then bake it the next day.
Posted: Jan 25th, 2010 - 12:20pm -
mu says:
are you singing to your bagel? is that part of the process?
Posted: Jan 25th, 2010 - 12:29pm -
Phil says:
Love is the secret ingredient.
Posted: Jan 25th, 2010 - 3:34pm -
Site closed!
Whiskerino. fin.