What are you been cooking today

[droverjess]

Thanks everyone for the kind comments.

CP they are smaller loaves actually. The one batch of dough makes two 1lb loaves or a 2lb tin.

The vit c powder is this one   http://www.hollandandbarrett.com/pages/product_detail.asp?pid=119
It is ascorbic acid.

It's not art it's dinner I have a collection of tins from various places. Some from a family who was a baker.

These ones used in the pic were from Andrew Whitley at www.breadmatters.com but the website isn't working this morning and I don't know if they still do them.

Forgot to add I am in the UK.

My two pound tin is one of these http://www.alansilverwood.co.uk/id84.html available in all good cook shops or online. I don't wash it or anyone them just let it season and butter each time before use. I do wipe it if I've made a fruit loaf and it is messy, or after a cake I sometimes wash.

[Itsnotartitsdinner]

I don't know why I didn't think to ask before. But my cousin has a bakery in Ashgrove. I should ask her!

[*suzanne*]

I made some mini blueberry tarts for dessert very yummy

[cookie1]

Suzanne they look perfect. What pastry did you use please? Or is it a shortbread like ES did the other day?

[BeezeeBee]

Beautiful cake, kyton. Yummy food!

DJ, how do you do the finger test?

[BeezeeBee]

The balls look yummy, CC.

Could I get some please, Suzanne?

[Cornish Cream]

Made short crust pastry to make Chicken and Mushroom Pies

And the most delicious Citrus Curd Slice posted by Judy.

[Wonder]

All the food looks great as usual. Well done

[mcmich]

All the cooking looks lovely.

CC, did you deep fry the arancini balls? They are all so evenly browned.

[droverjess]

BZB

Andrew Whitley wrote Bread matters, he is a great baker he told me years ago to use a  finger pad, and press gently on the surface of the dough, to feel how far the dough is fighting back. Test the rising dough periodically, and he said when the dough has proofed to a point where the finger test tells you that it is nearing its maximum expansion it will be ready to bake. What that means is it must take the finger pressure and keep its shape. I hope I am explaining this ok. A bit of practice and you'll get to know.  If the dough sinks, it is over proofed.
There should be just enough 'gas' left in the yeast to give a final push of 'oven spring' in the oven to give the final lift to the loaf.

I have posted photos in a new thread showing almost there, in a plastic bag, then a final picture before the oven of bread I made today.

Here is the oven ready pic again just before it went in the oven.  

[Cornish Cream]

I fried batches of the arancini in a small saucepan in about 2cm of oil. And kept turning them to get even browning Michele.

[mcmich]

Thanks CC, I will have to try that next time. 

[judydawn]

Love the look of your pies CC, in fact everything you've posted recently looks great 

[Itsnotartitsdinner]

Great info thanks DJ.

Tenina's curry chicken sandwich filling.
Banana and cinnamon muffins later
And steamed chicken rolls from FFS

[Halex]

Choc chip muffins & have djs bread in oven