Well, we had a go at making some bagels this weekend...





Dough is very simple, so once it's made, you let it rise for a while, roll out the bagels, and then stick them in the fridge until the next day.

Then you are supposed to remove them about an hour before cooking, and see if they float in water - if they don't let them proof more. Well, not sure what happened, but ours never floated, even after letting them proof for several hours more (even using the oven on very low heat). So we decided to just go for it and see what happens...



This is after they were poached...



After baking - they didn't take long at all...



Wondered if we would end up with rocks, but they eat very well and are quite tasty - they just didn't get very thick.



Will definitely try this again. We used the last of our yeast, so not sure if it was 100% okay, and the initial dough may have been a touch on the dry side, so those are the two things we'll change for next time.

 

Yesterday was sourdough day. Been a while since I’ve baked.

 

Bagels 2.0 was an unqualified success! Our old yeast was definitely bad, but this time they turned out perfect...











Yum...

 

Got rusty with my swirl action

 

Chocolate gelato. Usually ends up as a landmark event in the week when a batch is made, and results are worth the effort.



A minute or less since the start.



Aiming for a temperature under ~19 degrees Fahrenheit. The mix should puff up and show some ribboning.



Little guy more interested in the hummingbirds; can’t argue that!

 

Of all decisions made this weekend, making Nanaimo Bars ranks up there among the worst good decisions.

I’ve now lived the majority of my life away from Canada, and I can think of nothing more nostalgic (more decadent and stupid-deliciously Canadian) than these little bastards!

 

Heavy on the crust and light on the filling to my tastes, but they still look darned good!

 

Love me some high hydration baking

 

A few more pics, this time inc the all important timing devices

 

Tiramisu is happening this weekend — one gloriously rich, fluffy, ice-cold plank at a time. (Want to tell you this was my first serving of the day…)

 

We made some blueberry biscuits yesterday...decided to make it in a pan in one piece, which is easier than cutting a forming rounds...







It's not really sweet, so a fairly traditional biscuit dough, but with some blueberries inside. Buttery and flaky - very nice with a coffee, which I am having right now along with a piece of this...

 

That looks insanely good

 

Can’t eat today as of a few hours ago. I got a medical thing tomorrow but my wife still asks me to make her some cranberry bread. I didn’t think I would mind but the hunger is starting to kick in. I should have used my mundane speedy for the timer as the thirty minute intervals on vader is messing me up

 

Made some olive oil chocolate cake yesterday...

Using two types of chocolate...70% Lindt, and some 100% Mexican...



This stuff is amazing - it has so much flavour and complexity...



Additional ingredients...



Melt chocolate in bain-marie, then add in the olive oil, and lemon juice...



Add flour, salt, baking soda, egg yolks...



Folding in the whipped egg whites...



Ready to bake...



45 minutes later...



There's very little sugar in this, and with the dark chocolate it isn't very sweet, but it has amazing flavour, and is very light...

 

Mrs Flies is having fun...
flour, yeast, salt and water.

have fun
kfw

 

Gorgeous bread

 

Swedish kanelbullar (cinnamon buns). Don't be fooled, ground cardamom is the star of the recipe. Nothing particularly difficult about making these, just lots of steps. But the smell inside our house right now... incredible. In the home stretch to Christmas now. Thought of you, @hejsam, when these came out of the oven! God jul!

 

Looks great, way better that when I make these god jul!

 

Every now and then you get perfection. Local friends work..

Just love bread… sandwiches has to be a favourite food group







More than half disappeared straight after I took this photo…

 

You are now in Edward Weston territory