Life Bakers of ChiefsPlanet... show us your breads (and other baked goods)! - Page 2

Mephistopheles Janx · 03-21-2021, 09:53 PM

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:

The process:

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

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.

Bake the bread per the instructions.

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

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

-----

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

Stewie · 03-22-2021, 01:03 PM

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.

unlurking · 03-22-2021, 01:48 PM

Quote:

Originally Posted by Mephistopheles Janx

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?

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.

Mennonite · 03-22-2021, 01:54 PM

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

htismaqe · 03-22-2021, 02:11 PM

Quote:

Originally Posted by unlurking

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.

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.

unlurking · 03-22-2021, 03:25 PM

Quote:

Originally Posted by htismaqe

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.

KCUnited · 03-22-2021, 03:28 PM

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?

unlurking · 03-22-2021, 03:38 PM

Quote:

Originally Posted by KCUnited

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.

Mephistopheles Janx · 03-26-2021, 04:10 AM

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.

**srvy** · 03-26-2021, 07:07 AM

Quote:

Originally Posted by Mephistopheles Janx

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.

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.

scho63 · 03-26-2021, 09:10 AM

Anybody making "special" Brownies?

unlurking · 03-26-2021, 10:31 AM

Quote:

Originally Posted by Mephistopheles Janx

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.

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

Mephistopheles Janx · 03-26-2021, 01:21 PM

Quote:

Originally Posted by unlurking

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.

unlurking · 03-26-2021, 01:25 PM

Quote:

Originally Posted by Mephistopheles Janx

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.

Mephistopheles Janx · 10-26-2021, 08:49 PM

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.

Getting better at making NY style pizza. I live in the middle of nowhere so I have to order my Semolina online.

tredadda · 10-26-2021, 08:55 PM

Quote:

Originally Posted by Mephistopheles Janx

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.

Getting better at making NY style pizza. I live in the middle of nowhere so I have to order my Semolina online.

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.

03-21-2021, 09:53 PM
Mephistopheles Janx The Guy With The Goats Join Date: Jan 2017 Casino cash: $-1747687	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: The process: Flatten out the dough and cover it with chocolate filling topped with chopped nuts. (the chocolate filling was also home made) 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. Bake the bread per the instructions. Glaze with a sugar syrup (home made and SUPER easy). Served best when warm but room temp also works. My rolling will be MUCH tighter next time to get more swirls within the bread. ----- I also made a tear and share mozz and garlic bread the other day... the top was excellent but the bottom was slightly burned.
Posts: 11,639

03-22-2021, 01:03 PM	#16
Stewie MVP Join Date: Oct 2006 Location: West of the Equator Casino cash: $-1680099	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.
Posts: 13,848

03-22-2021, 01:54 PM	#18
Mennonite Veteran Join Date: Jun 2014 Casino cash: $10258572	I've never had babka before but the pics look delicious.
Posts: 3,378	2 0

03-22-2021, 03:28 PM	#21
KCUnited Cheat Death Join Date: Nov 2007 Location: Land of Drincoln Casino cash: $-1481756	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?
Posts: 36,903

03-26-2021, 04:10 AM	#23
Mephistopheles Janx The Guy With The Goats Join Date: Jan 2017 Casino cash: $-1747687	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.
Posts: 11,639	3 0

03-26-2021, 09:10 AM	#25
scho63 Politically Incorrect Join Date: Feb 2009 Location: Scottsdale, AZ Casino cash: $-800000	Anybody making "special" Brownies? __________________ *"The only difference between sex for free and sex for money is that sex for free costs you a WHOLE LOT more!"* ~Redd Foxx~ ~~2018 2019 2020 20212022 2023~~ 2024 Adopt a Chief - Clark Hunt and Brett Veach "The men who drafted Patrick Mahomes"
Posts: 54,971

10-26-2021, 08:49 PM	#29
Mephistopheles Janx The Guy With The Goats Join Date: Jan 2017 Casino cash: $-1747687	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. Getting better at making NY style pizza. I live in the middle of nowhere so I have to order my Semolina online.
Posts: 11,639	2 0