Bachelor’s get together bake II | The Contemporary Loaf

It might sound considerably incredulous that there could be yet one more bachelor get together bake inside two weeks of the earlier one, however sure – appears many males in our circle are getting married. 

This was a considerably small get together of 5 males, so I produced however 2 durum semolina matera-type loaves and a couple of five-grain 5 seed/nut loaves. These went down very properly, with the semolinas being the clear desire.

Attention-grabbing factors on the bread bake:

1. The semolina loaves had 30% levain and the multi grain/seed/nut loaves had 40% levain. Earlier than mixing, I measured the pH of the levains. The semolina levain got here in at 4.43 and the opposite at 4.88 (each had the identical ratios and had been blended 10 hours earlier than).

2. After mixing, each doughs ended up with the identical pH: 5.13!

3. Because of the morning rush, I baked them just a little sooner than I often would. I baked the nut/seed ones, then the semolina. Each had been baked at 4.45. My semolina loaves had the craziest oven spring ever!

_ _ _

I additionally determined to breed a macaron bake that I had tried just a few days in the past for a gluten-free get together. These took me three tries! (pic above)

To make 28 single shells

1. Put together 70g of egg whites (from about 2 eggs). Briefly heat up over bain marie.

2. Mix 93g of blanched almonds with 93g of icing sugar. Move via a wonderful sieve twice.

3. Beat egg whites with a pinch of salt and 55g of caster sugar till stiff peaks. Invert the bowl above your head to make sure.

4. Combine almond-sugar combination in three components. Use a folding motion fairly than a stirring one. Hold folding till the combination flows from the spoon barely breaking however nonetheless retains a determine 8 within the combination that stays for a few seconds. If the combination looks like soup or if the determine 8 disappears inside a second or two, it’s overdone. For me, this step took about 15 folds.

5. Pipe and let the shells dry on the tray till they’re dry to the contact. Bake at 145 levels for about 12 minutes.

6. For the submitting: I did a lemon buttercream and chocolate coconut buttercream. 

Notes for reference

1. Egg whites needs to be barely heat. Don’t skip this step.

2. Mixing almonds and icing sugar is essential. Don’t skip this step even should you’re utilizing almond flour. 

3. Inverting the bowl is a superb check for stiff meringues. Essential that beater and bowl are utterly clear. Even should you imagine they’re clear, it is higher to scrub and dry them once more earlier than utilizing. 

4. Whereas piping – if the combination appears thick and would not settle into good circles (e.g. suggestions stay seen and do not sink), give the combination one other fold or two and it needs to be wonderful.

5. Drying the shells is vital. Do not skip this step.

6. Baking on a metal pan produced the perfect outcomes. Aluminium failed me.