baking: does it come easily to you?

This WAS about 2/3 of the way through! I think the time is just too long PLUS my oven is hot. If it was just the oven, the outside would be overdone but the middle would be showing signs of suffering from under-doneness, and it's not. The almonds are good, the lemon is...there's a bit of unwelcome fruitiness but I think it's coming from the OO and not the lemon juice or zest.

try regular OO or VOO? i dunno if i'd bake with EVOO tbh

Yeah exactly. Something with less flavor.

yeah I def notice that with certain 'trendy' food items there is a tendency to say, put it in everything! evoo, bacon, sriracha

waiting for the kewpie mayo revolution myself

mmm kewpie mayo cake

cake looks great btw. would eat

My appetite has been ravenous lately, and I'm kind of tired of the usual things I bake (banana bread, black bean brownies), so does anyone have suggestions? Bonus points for vegan, but it's not a requirement.

none of this is vegan but:

https://www.kingarthurflour.com/recipes/ginger-spice-cookies-recipe
https://www.kingarthurflour.com/recipes/new-england-anadama-bread-recipe
https://smittenkitchen.com/2013/01/intensely-chocolate-sables/

or, bake a pound cake

i like this apple berry pie (it is vegan)

https://www.isachandra.com/2013/09/appleberry-pie-with-olive-oil-crust/

i have become a cliché sourdough dad and i love it

LET ME SHOW YOU PICTURES OF MY SOURDOUGH

ok

plz

let's see em pal

whip it out

My partner has been making ridiculously good sourdough lately (and I'm always trying to show it off)

haha i swear to god i have been showing people these pictures as if i was showing them pictures of my children, or my vacation

ok get ready

no no, you don't really want to see. forget i said anything

you tease

so many possible jokes to make here but i am going to actually show you a picture of actual bread i baked this week

https://dzwonsemrish7.cloudfront.net/items/341i2u3W3f321C0n2d1I/IMG_0252.jpg

Beauties. someone's got some proofing baskets!

those are gorj

unf

slice em open

i wanna see the insides

This turned into a bread-themed NIN lyrics thread pretty quickly.

haha1

those are amazing looking!

Those look fantastic!

I don't think my link worked, here are my (adopted) bread children:
https://instagram.com/sparkspasm_sp/

am hefty envious of the sourdough

dawg Jordan

the inside of mine doesn't look luxuriously open like that, i wish it did.

damn

i made cinnamon raisin bread a couple months ago that was good? i don't have the attention span to do what you guys do

If the choice had been offered, I would have ticked the box for: I am a fairly good cook and I'm OK at baking, although it is only of marginal interest to me.

that's about where i stand as well

i am a weirdly good natural baker but don’t often and it’s all weird because i can’t cook a thing and don’t care and can barely wash the dishes

I should've mentioned that I'm still a beginning baker, so special equipment, techniques, and ingredients are probably going to be out of reach for now.

Instead, I'm going to try this: https://minimalistbaker.com/the-worlds-easiest-cinnamon-rolls/

This will be the first time I've worked with dough that needs to rise, so still a new skill to learn!

Tracer, are you doing the Tartine thing?

I should reiterate that I don't know much about baking, I just watch her. There's been a lot of experimentation, and mostly what I've learned is that it always comes out bread!

I was just staying with a friend who was doing the Tartine thing. I liked the breads a lot (he's been trying to open a bakery somewhere). While he was away I was feeding all his sourdough starters.

I am very good with dough but suck at baking most things because I hate following recipes. I am a much prep chef/kitchen overseer.

One reason to have kids is that after you teach them the basics, then they spontaneously bake all kinds of delicious things on their own. My 12 year old can whip out an apple cake from memory. My oldest made éclairs last week. My boy makes pizza (including the dough) from scratch all the time.

That is awesome.
Funny timing to see those lovely loaves. Just a half hour ago was thinking to myself that a bagel making project is going to be in the near future. Have put off the idea for a year or more

OHhhh pics after it happens. I made bagels once/twice? in high school when my electric pasta machine had a bagel extruder.

i have not. "Tartine" means toast in French, usually with butter and jam, which i am a big fan of. but i gather this is a sourdough guru of some description?

I've been using this book - https://thedobook.co/products/do-sourdough-slow-bread-for-busy-lives

Yep, this Chad Robertson dude who has a bakery in SF and has published these tomes about sourdough baking. I've gotten the impression that it's kind of a movement and everyone has their variations on it. I'm not sure what the essential elements are that make it different from other sourdough styles, but I think a longer fermentation time is part of it? Idk, I shouldn't even be talking about this. :)

I'm sure you can find the recipe out there, and the baker I co-habitate with also had success with the variation here, which I gather is a lot less fussy about the fermentation time and dough folding: https://foodbodsourdough.com/

leee those cinnamon rolls sound good

I have definitely come across a LOT of extremely pedantic shit on the Internet in the last few weeks about "slap 'n' fold" vs "stretch 'n' fold" etc and some of it can feel douchebro mansplainy, like somebody's telling me the right way to fold a pocket square. Not saying the Tartine thing is that - I haven't read anything about that (though I expect I will at some point). But then there are other really, kinda, I want to say Santa Cruz types out there that are just super chill about encouraging people to try things and they're usually on crappy forums (lol?) just mixin it up breadstyle, I love it.

getting closer!

https://dzwonsemrish7.cloudfront.net/items/2n0X112h2n3A2x200n3M/IMG_9217.jpg

that looks wonderful! do you spray mist in oven while baking to get that crust?