/ck/ - Food & Cooking

are those bagels or are they rolls

>>11457788
The last thing I baked was a lemon meringue pie

Started sourdough a week ago, not really having much success, was hoping to bake this week

>>11457789
Yeah I should make the holes bigger huh

>>11457811
idk anything about making bagels but they do look pretty good

I recently made brownies but they didn't really firm up properly. I'll use more flour next time I guess.

>>11457794
Don’t give up. My starter took about 8 days to look good. Made pizza dough the other day and it was great.

>>11457811
Do you boil them before baking?

I made oreos. They didn't turn out uniform, a lot of them had a warpped shape but they were very good, better than oreos.

only just getting into baking. made german stlye pretzels and some pizza the other day. might do scones next, would like to try and make a princess cake too.

basically anything im seeing in the grocery store, cookies, breads, cake, thinking I should just try and make it at home instead.

ive got 6 months of unemployment ahead might as well

>>11458098
Yes, just a couple minutes. First make dough, proof 20min, make bagel shape, proof 20 min, then boil then bake. They grow maybe 10 or 15 percent during the boiling

Hey frens. I just bought some maple cream liqueur and I was wondering if I could use it to make some maple-y cupcakes or something. I was thinking maybe cupcakes or a cake using it as well as a maple-y pudding filling. Only problem is I don't have any actual maple syrup.
Does anyone have any ideas? Is there a basic ass cupcake recipe I could use and just flavor it with a splash of the maple liqueur?
I also have dark rum, irish cream and eggnog and am open to any suggestions

How do you get good at portioning your dough, my buns always vary greatly in size and I hate it.

>>11459326
Interesting, pretty short rise times compared to most leavened breads.

>>11459326
>bagels
bag them and freeze them.
If you want some bagels later, put some in the fridge and thaw overnight. Don't try and toast frozen bagels, they will be awful.

>How do you get good at portioning your dough, my buns always vary greatly in size and I hate it.
You use a digital scale and weigh out each dough-ball.

>>11459972
>Interesting, pretty short rise times compared to most leavened breads.
Those times seem a little off. I let my bagels rise for 1-1.5 hours, and then boil them for 30 seconds each side. I also use my spatula handle to widen the holes while they're boiling.
bake for 15 min @ 450F and rotate pan half way through.

Just pulled out the 3rd loaf of sourdough I've ever made. Has potential to be the best one yet

>>11460944
Looks good, friend.

How do you slash the top on an oblong loaf to get the best rise out of it?

>>11457794
Yeah just keep going at it. If you live in a place that's already cold expect it to take a bit longer to get going. I know for mine it was a really dramatic change somewhere around day 7/8 from smelling like hobo ass to yeast and overripe strawberries.

If you're worried that something is wrong you can always start another one on the side.

>>11457788
baked some sourdough today

>>11460944
looks good! how was the crumb?

I work at a bakery and I make pitas

>>11457788
You don't bake bagels

>>11461558
not OP but yes, you do bake bagels after boiling them briefly

>>11459960
You could go by weight. Zero the scale for each portion and use the negative weight to take the same amount out each time.