#nfci

Challah

Straight dough method, mix on speed 1 for 4 minutes then speed 2 for 10-12 minutes. Proof for an hour, then punch down and degassing. Divide dough into three strands and braid the dough together, then place on a parchment lined baking tray and proof until doubled in size. Egg wash completely, then bake at 400 F until golden brown.

I struggled with proper proofing times, hence the stretching of the crevices in the bread, as well as proper consistency in the thickness of the braids, especially towards the ends of the bread.

I enjoyed making this bread, as braided breads are always very pleasing to make and I enjoy the process and techniques very much.

Cranberry Drop Scones

Creaming method, then add orange zest with the egg yolks. Add dried cranberries at the very end, then use a large gray scoop to drop the batter onto a baking tray with parchment paper, and bake at 350 F until slightly golden brown.

The only challenge I had with the recipe was zesting the oranges, because I don't like zesting or grating ingredients.

I enjoyed making this recipe because of its simplicity and flavor, as most recipes don't use craisins instead of raisins.

Ciabatta

Make a sponge batter and beat for 5 minutes until the sponge is smooth, then let double for roughly 1 hour. Stir in dry ingredients and mix for 3-5 minutes on speed 1, then cover and ferment for 1 hour. Generously flour surface and shape dough into rustic squares, then proof at room temp until doubled in size. Bake at 425 F for roughly 30 minutes until golden brown.

When making this recipe, I struggled with the amount of flour on the bread, and had to scrape a lot of it off after baking, but still ended up with a lot of excess flour on the loaves.

I enjoyed making the Ciabatta because of how soft the dough was when rolling and shaping, as well as the rustic appearance of the bread.

Sunflower Seed Rolls

Straight dough method, mix on speed 1 for 4 minutes and then speed 2 for 5 minutes, and add the seeds in the last 30 seconds. Ferment until doubled in size, about 1 hour. Scale into 2oz rolls and shape into rounds, then place on a parchment sheet covered baking tray and proof for 30 minutes, then egg wash and garnish with leftover sunflower seeds. Bake at 425 F for 12-15 minutes until golden brown.

I struggled with the final proof, as the dough was tacky enough when proofed that I couldn't tell if it sprang back properly.

I enjoyed making this recipe, as rolls are always a fun and simple bread to make, although I wasn't a big fan of the flavor profile, as it was very seedy and grain-like without much else to help it.

Cinnamon Sugar/Salted Soft Pretzels

Dissolve yeast in water first, then use the straight dough method. Mix on speed 1 for 8 minutes, then allow to rise for about an hour until doubled in size. Once doubled, punch down the dough gently and divide into 3-4oz pieces depending on if you want smaller or full sized soft pretzels. Shape each piece into as pretzel shape, then boil each for 30 seconds on each side in boiling water with baking soda in it. Then egg wash and add either cinnamon sugar or salt, and bake at 400 F for roughly 15 minutes until golden brown. Remove immediately from tray once baked to avoid sticking.

When boiling, I struggled to flip some of the pretzels carefully and had to quickly re-shape one of them once boiled.

I enjoyed the unique boiling/baking techniques used in this recipe, as well as the variability in the toppings. I also made a chocolate ganache to dip the pretzels in, and it was a great addition.

Cheddar Onion Rye

Straight dough method (except for cheddar and onion), with a mix on speed 1 for 4 minutes and a mix on speed 2 for 1 minute, then add cheddar and onion halfway through. Bulk ferment for 1 hour and 15 minutes and fold half way through. Shape into a round and place on a cornmeal dusted baking sheet, proof again for a little more than an hour. Score with 3 lines and bake at 425 for 35 minutes.

I added too much cheese and onion, and my bread ended up splitting in half during the proofing period, so I had to reshape the loaf and proof my bread again, resulting in a slightly smaller and denser loaf.

I enjoyed making this bread as the first yeasted recipe I made with mix-ins for my class, and the flavor was fairly simple but enjoyable as sandwich bread.

Lemon Pound Cake

Creaming Method was used, with wet ingredients going in after creamed fats and sugars, and ending with dry ingredients. After baked, a syrup was added while hot to soak into the loaf, and then once cooled, a glaze was added on top to add a shine and more lemon flavor.

When adding syrup, it soaked in quickly, so it was hard to move it around and keep it consistent all around the bread. The glaze ran fairly thin, and ended up looking less like a glaze and more like a second syrup, as well as dripping a lot more than a regular glaze.

Another simple recipe, I enjoyed it greatly as I'm a big fan of lemon flavoring, however zesting the lemons was less favorable due to my past experiences with zesting and grating foods (I always end up hurting myself on accident).