Bakers of ChiefsPlanet... show us your breads (and other baked goods)!
 

I've been baking most of our bread for the past year or so. It has consisted, mostly, just white sammich bread and potato bread for dinner rolls. My sister-in-law got me to watch "The Great British Bake Off" and I felt inspired to try baking some stuff that is just a bit more difficult than plain white bread.

Today I decided to make a Babka which is a sweet bread (or cake) that is braided... very popular within Jewish communities.

Finished Product:
https://i.imgur.com/YkaVOpL.jpeg

The process:

https://i.imgur.com/Dr7PkAy.jpeg

Flatten out the dough and cover it with chocolate filling topped with chopped nuts. (the chocolate filling was also home made)

https://i.imgur.com/pKqYkNO.jpeg

Roll up the dough, cut the ends off, and slice the roll right down the middle with a sharp knife. Flip the rolls so that the chocolate filling is facing up and braid them together. Put the bread in a baking tin.

https://i.imgur.com/ieKmDYW.jpeg

Bake the bread per the instructions.

https://i.imgur.com/WeTM7DV.jpeg

Glaze with a sugar syrup (home made and SUPER easy).

https://i.imgur.com/DHAUZCe.jpeg

Served best when warm but room temp also works. My rolling will be MUCH tighter next time to get more swirls within the bread.

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I also made a tear and share mozz and garlic bread the other day... the top was excellent but the bottom was slightly burned. :(

https://i.imgur.com/Yvo1U9Q.jpg

https://i.imgur.com/v1awUjA.jpg

Make sure the old lady before you gets the last chocolate babka. Otherwise you'll end up with cinnamon babka

https://y.yarn.co/4edb3303-1c58-495c...be4ed_text.gif
https://cdn.holyclip.net/v1/gif/Q75_lzQr

Oatmeal cinnamon scones made this weekend. Quick and easy.

https://i.ibb.co/zx11nkr/164-B5-D37-...80-B0-A918.jpg

Can I post some of my daughter's stuff? I can't bake but she's pretty good.

I don’t bake. I’m a man.

Sure, and as a bonus you can post anything baking related here too!

Lattice apple and peach pies...

https://scontent.ffod1-1.fna.fbcdn.n...21&oe=607EEFB8

https://scontent.ffod1-1.fna.fbcdn.n...2e&oe=607CCB1B

Some decorative cupcakes...

https://scontent.ffod1-1.fna.fbcdn.n...00&oe=60800BFA

https://scontent.ffod1-1.fna.fbcdn.n...2b&oe=607DB479

One quick and easy recipe my family likes

1 Pillbury crescent roll cut into 8 disks

1 cup brown sugar and whipping cream mixed and poured over disks, sprinkle with cinnamon and bake 350 till golden brown.

Janx is a true renaissance man.

Still trying to come up with the perfect low carb sandwhich bread. Super close. ~3.5g per slice. Main issue now is getting the timing right to stop the sides from caving in a pullman pan.

https://i.postimg.cc/ZKBctFDn/20210315-lc-bread.png

Your fragile masculinity is showing...

Those are some mighty impressively even cuts on that bread. Overproofing often causes the waistline you are trying to avoid but I have no idea if that is the case or if it the low carb aspect of the bread making it do that on yours.

Any particular reason why you use a pullman tin?

I've baked my own bread and other things for years. I have a bread machine but don't like the way it bakes, so I just use it for kneading. It does a stellar job.

My go to recipe is a variation of the King Arthur recipe for whole wheat bread. I also make a really good rye bread.

Yeah, that knife came with the bread box/board. I actually use a much nicer/sharper 9.5" knife and a slicing guide that kinda/sorta doesn't suck. lol

I use the pans mostly to make it easier to portion carbs, but also because I really love the conformity. With regular pans I always ended up with a pretty significant difference in height for the middle slices vs end slices.

1st and 2nd rise are both ~45-60 minutes. That bread is actually much better than previous attempts. I converted an open pan recipe to low carb without taking into consideration the pullman holding in the steam. Taking the lid off 10 minutes before finish helped a lot. Going to experiment taking a lid off 15 minutes early as well as cooking a loaf 5 minutes longer since I cook 3 small pans at a time.

I've never had babka before but the pics look delicious.

Really love that you're doing this. We haven't tried yet but are considering it. We've implemented low carb substitutes for a lot of starches already. Meatloaf using almond flour as a binder, for example, is wonderful.

I just feel so much better not eating bread, which really sucks since I love bread. I'm at the point where I've finally gotten it down enough to replace sandwich bread. Now it's just a matter of continuing to tweak.

Would love to try converting that Babka to low carb, it looks amazing!

Made some mini-baguettes for garlic bread to go with my low carb pasta that turned out pretty good.

https://i.postimg.cc/WpQmF0qx/IMG-20...-182626-01.jpg

I know nothing about baking but have always wondered about the ability to use my spent homebrew grains for a low(er) carb bread

a) would it be all that much lower in carbs?

b) would it taste good as most if not all of the sugar has been "washed" from the grains?

I thought about that too, and while it sounds like an awesome idea, I have to imagine it loses a lot of flavor. Not to mention the amount of time spent drying it out and flouring it. If you try it, definitely go with something that has a heavier malt grain bill? I'd be curious to know your results if you try.

With people making Seinfeld references at me about Cinnamon Babkas... I went ahead and made one. A little to much filling, perhaps. A lot of it escaped out of the bread as it baked. That said... a lot stayed in as well and it is quite tasty.

https://i.imgur.com/mlun9LP.jpg

Is it the lessor or greater Babka?

I have never had a Babka and I don't particularly love chocolate as I can take or leave it. I do like cinnamon bread so it would probably be the greater for me.

Anybody making "special" Brownies? :D

This looks great. Care to share the recipe? Would love to try and make a low (well, lower) carb version.

For sure! I basically modified the chocolate babka recipe to make it cinnamon instead.

Dough (including chocolate filling):
https://thegreatbritishbakeoff.co.uk...ocolate-babka/

Cinnamon filling:

225 grams of unsalted butter
200 grams of caster sugar (granulated works fine but I prefer to run it through the food processor first)
12 grams of connamon
2 grams of nutmeg
100 grams of chopped nuts

Whip together all the filling ingredients MINUS the chopped nuts. Spread on the dough evenly, then sprinkle the chopped nuts over the top... also evenly.

Thanks! I'll see if I can test something next week! Oh, and thanks for using grams instead of cups. lolol

Been meaning to test Allulose as a sugar sub. Supposed to actually caramelize like sugar and has super small granules.

My NY style pizza has been refined and I'm making some ****ing great pizza. Made a ham and pineapple one for the wife too but the pep looked WAY better.

<blockquote class="imgur-embed-pub" lang="en" data-id="a/hFOQMz5" ><a href="//imgur.com/a/hFOQMz5">Getting better at making NY style pizza. I live in the middle of nowhere so I have to order my Semolina online.</a></blockquote><script async src="//s.imgur.com/min/embed.js" charset="utf-8"></script>

Won't lie, that looks amazing! Need to get the dough recipe from you. I see the ingredients, but not how to prepare the dough.

I was given a Kitchen Aid mixer that has made my baking life a billion times easier.

I take the bowl from the mixer and put in all the ingredients and knead it for around 8 minutes (my go to kneading time on the machine) .

Heavily dust your working surface with semolina, drop the kneaded dough on the surface, roll it around to get good coverage, then split into 3 dough balls that weigh 230gr (ish) a piece.

If you want to make a pizza immediately, go for it. Otherwise I like to put the 3 balls into 3 containers that have been greased with cooking spray and throw the dough in the fridge for up to 72 hours. I find that the dough develops a bit of a sour taste to it and I REALLY like it. *if you don't use all that dough in that time frame throw it in the freezer... it will keep there no problem*

To prepare the dough (using photos from previous preparations)...

I'd like to do the toss method but my ceiling isn't that tall so I spread the dough and get it into a round shape, pick it up, then shuffle it around pulling at the edges ( NEVER THE MIDDLE ) to stretch out the dough to the desired size.

https://i.imgur.com/asv44p0.jpg

You can do some fun shit like making it a stuffed crust

https://i.imgur.com/S8TM3h7.jpg

Enough olive oil to coat the entire top of the dough but make sure there aren't any puddles. Same with the sauce. *note: I want to make my own sauce but for now I'm using Prego Marinara*

https://i.imgur.com/elVyeYr.jpg

I like to use a 50/50 mixture of low fat and full fat mozz for the topping. I don't think I would put more than 2 toppings on this particular pizza. I don't think the dough would handle it.

You actually want to use less cheese than you would think. When you get to the point where you think "I could use just a little more cheese" just stop right there.

https://i.imgur.com/HwL7DUN.jpg

Awesome! Thanks for that. Gonna try it out when I get home as the wife has a KitchenAid and I have never heard anything poor about it.

Oh shit... I forgot to add.

Bake it at 550 degrees (or as hot as your oven goes) and be sure that the oven has been at 550 for at least a half hour with the stone in the oven before you put the pizza in there.