What are you baking ? Oct 2025

Gorgeous..

@rstuart - c’est moi! I converted it to a 8 x 8 pan. Should have used a 9 x 9. It was delicious, too much cinnamon sugar.

Iteration 3 or 4 of the sourdough discard bread using the hamburger bun recipe. This had a tangzhong added to it with the intention of increasing its shelf life. This is a 5” square pan, I increased the volume of the recipe to accommodate the larger size. This baked in under twenty minutes at 425-400*. @Stef_bakes I’m curious to see how the tangzhong impacts the longevity of the bread.

I was just watching something where the Modernist Pantry (or some other suitably high end cooking-science org) did a test on tangzhong and what they actually contributed to bread. They found no difference in the initial softness or texture comparing one done with tangzhong and one without. However, they DEFINITELY saw a difference in longevity of these qualities, with the tangzhong bread staying fresh many days longer than without.

Anecdotally, having made white sandwich loaves with and without, my experience confirms that tangzhong (or yudane) increases freshness and pliability over time.

Biscotti. Pretty basic recipe from Chef John (“at *Food Wishes dot com!”). This is my first ever try at dipping things in chocolate. It was trickier than I’d anticipated.

I melted a handful of chips in the microwave, poured it into a small loaf pan, and tried to dip. Alas, the biscotti bottoms were not flat, so I resorted to trowling it on with a small silicone spatula. You can see the last couple are rough, where the chocolate had begun to set up as I was trying to spread it.

Not as pretty as some, but very tasty. I took the ‘twice baked’ to heart, so they are VERY crunchy, which I like. They hold up well to dipping in tea, too.

Thank you for that. I have made bread with tangzhong previously but never tracked the longevity factor. This sourdough discard bread has more yeast than normally used and a small amount of fat, so I’m hoping the tangzhong will improve shelf life. Thank you for the info.

Ah! Glad you agree on the flavour… and need for less cinnamon sugar!

I should try that method!

Double Pear Picnic Pie. Baked in a quarter sheet. The sour cream pie dough is so flaky and buttery. Pears were peeled and thinly slced. mixed with a bit of sugar, cranberries, pear ginger jam , lemon zest, and lemon juice. Recipe called fro dry apples and apricot jam, but I substituted . The end result was the most delicious slab pie. I’m still baking from Baking with Dorie with the Tuesday with Dorie group.

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That looks and sounds luscious. Forget the main course; just give me that dessert!

If the Borg made bread, this would be it!

(Sorry, for Star Trek fans only!)

Wow. I have this book but have never made this - and just got pears in my CSA

It worth making. If you bake it, cut the pie into squares in the pan and then take them out. Dorie suggests flipping it out, but i just dont see it. The crust is so tender and flaky.

Flipping a pie? That’s nuts.

I gotta do this for Thanksgiving. I think I have her book in the ‘cookbook’ cabinet.

Thank you.

Another churro bundt for mom to take to an event.

Savory brioche tarts with sauteed leeks, gruyere, bacon, and scallions. This is ATK’s no knead brioche dough recipe, which I adore for the convenience. The dough is hand-mixed with melted butter, followed by 4 sets of stretch-and-folds before an overnight ferment. Very easy.

Really stunning. Have you made this before?

Yes, a couple times. I tested it for inclusion in the most recent Mothers’ Day Tea I amateur-catered, and liked it enough that it made the cut. I was glad to have done a test bake though so I could be sure to get the interior ribbon of cinnamon-sugar right. Happy to answer any questions about it - pretty easy bake.