King cake

[Anonymous No.4676874]

It's rising.

Any other late night bakers out there?

I'm gonna be up late icing this bitch.

[Anonymous No.4676890]

That looks like Neapolitan sweet Easter bread. We have a sweet variety that looks like that: it's basically braided brioche that's given an eggwash then sprinkled with multicoloured sugars and baked and a savoury variety that is a peppery dough rolled up around chopped cheeses, salami, ham and wedges of boiled egg and placed into a round to bake and be tasty. Om nom nom.
The sweet one is also made around Neapolitan carnival, the day before lent.

[Anonymous No.4676898]

Had my last 2am morning at my bakery today before I move out of state so my sleep is going to be jacked for a few weeks....think I'll feed my starters tonight and plan out a bake for the weekend.

Good looking cake, your own dough?

Good looking Cake.

[Anonymous No.4676912]

>>4676890
Urp. Not carnival: Neapolitan Christmas (January 5th). It's been too long since I've left home ;_;

The story goes that the sweet bread was invented by a witch in Naples who flew it to Bethlehem on her chimney sweep (not a broom) the night of Jesus' birth but couldn't find him so now she travels around and gives sweets to good children, including that cake.
Pic related: it's a common Christmas decoration depicting the witch.

[Anonymous No.4676917]

>>4676912
Does she punish the naughty ones? Or is that more a germanic idea?

[Anonymous No.4676934]

>>4676898

Yeah from scratch. Made the dough a little drier and added 2 T vital wheat gluten. This is strongest dough i have ever made. Rises really quick too... Thanks.

>>4676890

This king cake is basically three cinnamon rolls braided together. i add a lemon and orange zest to the butter, cinnamon sugar mixture inside ech roll. it will be iced with a rather plain butter powdered sugar mix.

This my favorite cake in the world. When i moved out of new orleans i had to teach myself how to bake one because you just cant buy these here.

[Anonymous No.4676949]

>>4676874

After rising for 45 min.

[Anonymous No.4676952]

>>4676917
She leaves "soot" from the dirty chimneys she cleans (really, just black coloured sugar) and "coal" from the hearths (black rock candy) for bad ones.

In north Italy, they celebrate Christmas on 5th December by wearing scary costumes and rattling chains to scare naughty kids.
Weird, I know.

Camporosso, a town on the French border, is quite famous in Italy for these bizarre celebrations.
http://www.youtube.com/watch?v=Oc7AqfpW3EU

[Anonymous No.4676961]

>>4676949

Made these from the end trimmings from each roll. I guess they are each about an inch and a half wide. Its a small baking pan.

[Anonymous No.4676968]

>>4676934
Looked it up and our Easter cake and your king cake share history! One is just a version of the other it turns out. Fun!

[Anonymous No.4676982]

>>4676968

Yeah i read your post and was trying to come up with a way to explain mardi gras as a lent celebration... But couldnt explain the boobs and alcoholism...

The boobs are really the best part... But the king cake is a damn close second.

[Anonymous No.4676986]

>>4676982
That's okay. I try to explain witches and demons as part of Italy's Christmas celebrations and Americans look at me like I have seven heads.

[Anonymous No.4676989]

>>4676968

Should have added the part about the purple green and gold sugars.on top...

Will post pics when its done.

[Anonymous No.4676991]

>>4676982
The whole point of mardi gras is (at least in origin) its a great big indulgence before the fasting season of lent. The boobs and alcohol all play into that along with rich fatty foods. Because lent is a time of fasting of righteousness and all that crap.

[Anonymous No.4676993]

Fuck yeah OP! I love me some king cake!

Did you put any filling? Bavarian creme is master race of filling....

[Anonymous No.4677006]

Not tonight, but I always end up waiting till 1 am on a loaf of bread. I'm always starting things too late in the day.

Funny thing is I really, really want to make a loaf of bread tonight because we're entirely out of everything but uh.. crackers. But its 11:30 and I'd be up for days.

Anyone know any basic breads I could get started tonight and bake off tomorrow morning?

[Anonymous No.4677024]

>>4676874
>>4676949
>>4676961
So this is like a braided loaf made of cinnamon rolls or something?
Sounds like an arse and a half to make.

[Anonymous No.4677026]

>>4676989
Yeah? Purple, green and yellow are the traditional colours of our Christmas witch. Pic related.

[Anonymous No.4677027]

>>4676993

Cinammon sugar. I prefer it this way because its what i remember from childhood. All these fillings and stuff seem to be recent creations, and i just cant get down with it.

[Anonymous No.4677039]

>>4677026

Fully awesome.

She's in the oven. About 30 min. To go at this point. Then cool for 2 hours and ice. I should be in bed around 2...

[Anonymous No.4677071]

>>4677026

Got my colors ready.

[Anonymous No.4677076]

Posting something I made a while back.

[Anonymous No.4677078]

>>4677076
Is that medium rare bread?

[Anonymous No.4677084]

>>4677076
PUT YOUR DICK IN THE AIR POCKET

[Anonymous No.4677087]

>>4677076

That looks fun. What is it?

She's out. Now we wait for her to chill the fuck out.

[Anonymous No.4677099]

>>4677076

[Anonymous No.4677103]

>>4677078
>>4677084
>>4677087
>>4677099
I made homemade raisin bread, but I dyed certain parts so that it would look like a watermelon.

[Anonymous No.4677122]

>>4677103

ahh...no. that's not what you are being asked. Why in the GD shit is the odd coloured doughy centre surrounded by some dry-ass over cooked hyper-crust?

[Anonymous No.4677150]

>>4677122
It wasn't like that IRL. It was an awkward picture. It was breddy gud and moist, not over/undercooked tasting. It was like bread.

Also it was my first bread.

[Anonymous No.4677183]

>>4676934
where'd you move to? i've never live in new orleans, or louisiana for that matter, but where i live, there's a bakery run by some cajuns from louisiana, and they sometimes have these on special occasions. bretty good cake though.

[Anonymous No.4677199]

>>4677099
way to take jokes from /mu/ jerk

[Anonymous No.4677215]

>>4677199

i.i.i didn't even know it was you...you don't even call any more

[Anonymous No.4677229]

>>4677183
Georgia

[Anonymous No.4677239]

>>4676874

Ok... Couldn't wait, but i think it was cool enough anyway.

Came out pretty good i think. Taking it to a bake sale tomorrow. Hoping to get $4 per slice or 60 bucks out of the whole cake.

[Anonymous No.4677245]

I do all my baking late at night.

[Anonymous No.4677271]

Shit that looks awesome OP. Might do a simple version of that some time. First time baker just now, waiting for this focaccia to get itself cooked. Hope it comes out well.

[Anonymous No.4677276]

>>4677271

Also first time posting a pic from my phone, sorry about the size.

[Anonymous No.4677286]

>>4677271
Looks good. Last focaccia I did was too big for my pan, instead of just tossing out some dough for whatever reason I just said fuck it and went with it. It wrapped around the edges a bit, but was still tasty.

[Anonymous No.4677296]

>>4677271
Can you post foccacia recipe? Would love to do it

[Anonymous No.4677298]

>>4677271

I would eat the fuck out of that focaccia bro.

[Anonymous No.4677331]

>>4677239
Oh man that looks beautiful. I would gladly buy the entire thing.

[Anonymous No.4677352]

>>4677331

Thanks. Yeah... I meant to make two so that I could sell one by the slice and sell the other whole, but I got a late start this evening and ran out of time.

There is always next year I guess. I might hand out cards with my number on them in case anyone wants to order one for mardi gras next year.

[Anonymous No.4677380]

>>4677245
>I do all my baking late at night.
>Posts fresh loaves in a sunlit kitchen

Those loaves were made by FF motherfucker you aren't fooling anyone.

[Anonymous No.4677383]

>>4677271

The crusts on the far sides are rock hard, but otherwise it's crunchy as hell on the outside and soft on the inside. I think it would've been better if it was smaller cause of it still tastes a little like dough. Tastes bloody good around the holes I think because of the oil, as well as the bottom crust that was also drenched in oil.

>>4677296

I just used this one from Jamie Oliver's website (http://www.jamieshomecookingskills.com.au/recipe.php?title=garlic-and-rosemary-focaccia)), except I sprinkled on bits of garlic on top along with salt, pepper and amounts of olive oil that would make him proud. It was pretty easy overall I think, didn't turn out like shit for a first time at least.


I have just one question...what's the best way to store this??? I'm thinking I'll definitely need to throw some into the freezer too..

[Anonymous No.4677439]

>>4677380

We're one and the same. I just lost my tripcode a while back and got tired of posting with it.

Here, more bread.

[Fuck Flour !yyeastzlE6 No.4677445]

>>4677439
Nevermind, found it. It was still in tripcode explorer.

[Anonymous No.4677461]

>>4677445
What is the appeal of these new fangled fancy pantys breads your peddlin. I've never tasted anything that looked like that.

[Fuck Flour !yyeastzlE6 No.4677514]

>>4677461
I dunno, man. It's just what I make. I like crusty breads with open crumbs, so this is what I do.

[Anonymous No.4677751]

>>4677439

What is it that gives it such a strong crust? How would one go about tinkering the level of crustiness?

[Anonymous No.4677868]

>>4677514
man, this looks like a mature woman clit...

[Anonymous No.4677916]

>>4677868
I don't think you know what a clit is.

[Anonymous No.4677928]

>>4676949
eewwww... dat looks like polar bear shit.

[Anonymous No.4677929]

its alive.!!!!!. seriously i am ok with most any cooking, can brew beer or make wine, not very good, but ok, Ii guess that is easy . and scientifically literate, i can use english and metric but follow directions, high 3500 or low sea level my baking skills are about 0 nill. even home made biscuits come out like hocky. pucks. only difference is hockey pucks are useful That is good looking bread.

[Anonymous No.4677931]

>>4677868
All the porn on the internet, and you still don't know what a clit is. That's impressive.

[Fuck Flour !yyeastzlE6 No.4678060]

>>4677751
I use a combo of high hydration doughs and very hot ovens with copious steam early in the bake cycle. It produces an external crust that almost lifts away from the crumb a bit, which makes it exceptionally crunchy when fresh, then again when toasted after it has staled a bit.

In general smaller loaves, lower hydration, hotter oven temps, longer bakes, and more steam during the bake will produce a crunchier crust.

>>4677868
Okay.

[Anonymous No.4678062]

>>4677931
To be fair, the internet is terrible at female anatomy. They constantly confuse the vulva for the vagina.

[Anonymous No.4679602]

Last piece left over from bake sale. Each slice was sold for 3 bucks. So my 1337 455 baking skills helped provide 45 bucks worth of anti cancer funding. Woot.

The rise on this brioche style dough was impressive and it held its swirls well as you can see.

[Anonymous No.4679634]

Dammit OP you're making me miss Louisiana. Growing up the backwoods local grocery stores had the best king cakes.

[Anonymous No.4679677]

my bread is in the oven ATM

[Anonymous No.4679858]

>>4679677
1/2

So I made it according to http://www.steamykitchen.com/168-no-knead-bread-revisited.html

It tastes and looks great, except the crumb is a bit denser, flatter in shape, and gummier than I expected. I know crunchy crusts are supposed to be made from wet doughs, but my dough was even wetter than the one in the link's pictures even though they said to use water to handle the dough and I just folded in more flour. Yet my final dough was wetter

help? btw, cooked in a stainless steel pot with pam, slid right out

[Anonymous No.4679862]

>>4679858
2/2

[Anonymous No.4679911]

>>4679862

Looks good, would eat. If the inside is gummier you need to bake longer. Try a little longer bake time. If you have baking stones use them

[Anonymous No.4679952]

>>4679602
your method of decorating was a really poor choice. that piece looks moldy as fuck.

[Anonymous No.4680044]

>>4679911
Well I actually let it sit for 10 minutes on top of the recipe's 50, but it didn't look like it was approaching burnt so OK

[Anonymous No.4680049]

>>4680044
Don't know why I said let it sit; I meant let it bake

[Anonymous No.4680072]

>>4678060

Wait, do you mean higher hydration dough along with hotter oven temps? How would I go about making a soft crust kind of bread, like maybe say some sort of dinner roll?

[Anonymous No.4680090]

>>4680072

To add on that, how exactly would you go about putting a crunchy/hard crust on that dinner roll?

[Anonymous No.4681063]

>>4679952

Negative, the method of decoration was traditional as fuck and it looks coated in purple sugar. the pic is a bit yellow so the purple looks more grey/black than it really is.

>>4680072
>>4680090

There are a lot of factors at play with crust/crumb production in bread. The ingredients and moisture level or the dough are just as important as the temperatures and moisture level of the oven. then there is the lengthy discussion of liquids that you can brush onto your dough before introducing it to the oven.

It's really not a topic that can be simply covered here.

In short, if you want more crust development, use higher temperatures and a baking stone that is well preheated. Shoot for an internal temp that is 200 to 205. The baking stone will help to transfer heat to the inside of the loaf and drive out some steam which will aid in the crust development as the bread sits and cools. eggs, milk, butter.. fats in general will soften the crust and crumb. dinner rolls usually have these ingredients, so you aren't usually going to get a really crusty dinner roll, unless you leave out some ingredients and make up for it with water - which will make more of a french bread roll or loaf.

>>4679858

is using a pot technique.. this locks in steam and makes for a very humid baking environment. this is very healthy for a loaf to rise a lot in the beginning (first 10 minutes of baking) but at the end is going to hamper crust development. I would let that loaf back in the pot for 25 to 30 minutes.. then i would remove it and place it on a baking stone in a dry oven for the last 15 to 20... or however long it will take to reach 200 internal. if you want more crust, humidity is your enemy.

[Anonymous No.4682952]

>>4681063

Ah okay I see. I've been looking at Hong Kong style kind of baking too, which requires some fat from those ingredients. But with that said, doesn't a brioche also have a hard crust, yet it's made with a higher fat content much like a dinner roll?

Also, I just got back from making a brioche dough, and it's now sitting in the fridge. Does kneading dough ever get easier, or am I just doing it wrong? It's sticky as hell and so hard to push around hey..

[Anonymous No.4682956]

>Making King Cake not in Mardi Gras season

You better have put a baby in there.