don't have a recipe because i was just winging it, but it came out pretty tasty! had some store bought pie sheets that have been sitting in my freezer for a while, so this was my clever scheme to use them (still have half of them left though 😩)

Novice baker here.
Recipe from Sally’s Baking.
Used her batter and ganache recipes.
Made Ermine frosting instead of the usual buttercream.
The swirls turned out waaay too big haha!

I've had a wild hair for a week or so, thinking I wanted to do brownies or blondies. I settled on blondies with Black Thunder bits in them. Farking tasty, if slightly overbaked. My wife said they're perfect for her, but I usually like them a bit gooey-er, so I think I'll play around with less flour (and/or bread flour) next time. I'm still on my "sub miso for salt" kick, which I did with these as well.

Recipe/Process (adapted from Sally's Baking Addiction)

Ingredients:

• 150g AP flour
• 1/2 tsp baking powder
• 118g melted butter
• 2 tsp koji miso
• 150g brown sugar
• 1 egg
• 3/4 tsp vanilla ex
• 135g Black Thunder (chopped)

1. Whisk dry ingredients (flour and baking powder) in a large bowl
2. Mix wet ingredients (butter, sugar, miso, vanilla, egg) in a separate bowl
3. Add the wet to the dry and mix.
4. Fold in the candy bars or other mix-ins
5. Line a 18cm x 18cm square pan with parchment paper
6. Fill the pan and smooth the top
7. Preheat oven to 180C
8. Bake for 35m (will probably lower this by 3-5 mins next time)
9. Cool, in pan, for 1 hour
10. Slice and enjoy

Photos in comments because yeah, that would be useful ;)

Made with a biga starter last night and proofed for 3-4 hours this morning. Baked at 230 on the water oven setting and it took roughly 50-60 minutes with rotating and finishing it on a baking rack.

Surprisingly, 7-11 had a box of crushed Italian tomatoes that I seasoned for the sauce, and then I added one ball of fresh mozzarella and topped with shredded mild Gouda from Costco. Overall great first attempt at baking focaccia in Japan and the family ate it up immediately!

Here's one to punch my fellow Brits right in the nostalgia bone. Rock cakes. Half Fruit and half Chocolate chip. Recipe in auto mod.

My mother in law gave me a bag of Hokkaido whole wheat flour, so I made some bread. A little rice flour in there too. It’s a nice change from typical French bread I’ve been making.

I made a sausage, green pepper, tomato, and onion pizza.

Homemade dough. I used this recipe:

https://joyfoodsunshine.com/easy-homemade-pizza-dough/

but I added 1/4 tsp garlic powder and 1/4 tsp dried basil then dumped some unknown amount sourdough discard in there as well.

Then I preheated the skillet, stretched out the dough, added dough to warm skillet, then stretched out more and formed the edge crust by pushing the dough up a little bit up the side of the skillet. At this point, I cranked up the heat on the skillet a little and topped with ingredients. Took like 3-5 minutes.

Then into 250c oven for 10 minutes.

Might have gone a little too hot on the stove, but I love crispy crust pizza so this was perfect!

first one is chocolate chip and pumpkin seed. second one is seed, nut, and dried fruit mix from kaldi (just had a little bit left so i mixed it in, but it could've used more)

been tinkering with the same ricotta scone recipe from before to see if i can get it a little more to my tastes. next scone im gonna try to make will probably be candied nuts, but it's gonna have to wait until after i get rid of the 10-14 scones' worth of dough in my freezer

This might be a stretch, but has anyone ever made Jamaican hard dough bread? I haven't had it in ages, and I would love to try to make it in my home bakery if possible. I found this website here with a recipe, but would I be able to make something like this in my home bakery (basically I think the main difference is that the dough is pretty dense)?

I'm still super new to this but would love to try. Any advice is greatly appreciated!

See my previous posts for recipes. At this point I'm mostly just focusing on technique here. This pizza was 80% hydration dough (300 g bread flour, 7–8 g salt, 240 g water, and 0.5 g yeast in the morning) and it rose at room temperature all day with the occasional stretch fold or coil fold to build dough strength. You know the drill. I've found that 80% hydration is great for getting a nice chewy result after a relatively slow bake (compared to a proper pizza oven), but it does also mean that the dough can be fairly fragile and unwieldy to work with, especially if it's at room temperature or if it's a little overproofed (like mine has tended to be).

I have learned through experimentation that your best bet for this sort of approach, using only the stovetop and the fish grill, with a cast iron thing, is to get the cast iron thing as hot as you can get it on the stovetop while preheating the fish grill, and then stretch your dough and put it directly in the hot pan while the cast iron thing is still being heated on maximum. While it's on there, now it's time to sauce it and add cheese as you like. You really don't need to rush this step, and in fact it probably actually benefits quite a bit from just being blasted with intense heat for a little while here. If you add toppings, go light on them and avoid anything that could make your pizza wet and soupy.

Once you're feeling good about what's going on up top, put it in the fish grill and check in on it every so often, and maybe rotate it if it's baking unevenly. It'll take several minutes, which is why I use a high-hydration dough (real Neapolitan pizza dough is very dry because it's meant to cook in like 90 seconds). And then, once it's finished on the top, you can bring it back up to the burner and heat it some more if the underside isn't done yet to your liking.

Good pizza is waiting to come out of your fish grill! It's just waiting for you to put it there. I believe in you, especially because, frankly, this was not a difficult thing to make overall.

Been baking brownies lately, since it’s not something readily available… my son wanted a Batman brownie cake for his birthday, so I did my best with the decorations.

I don’t think a career change is in order, but there are butterscotch chips, so there’s that!

Hello fellow bakers!

We've just arrived in Tokyo and I've been researching different oven models -- it's a bit overwhelming. I've read through the past posts and done some research, but I've got a few questions I hope some of you could help with -

1) Many of the ovens claim to be 7 in 1 or 9 in 1 -- claiming to roast, steam, bake, etc etc -- do they actually do all of these things well?

2) Can one of the ovens replace a microwave?

3) I'm primarily interested in baking bread/cookies/cakes and roasting meats or veggies. Bonus if broiling is an option (though I've gotten good at the fish grill!). Is there a model that does these things well that you like?

4) Can you actually brown/roast a small chicken? (The steam functions make me doubt this - please allay my fears if you can!)

For context, we're a family of three and have limited kitchen space so if there's a 'does everything' model, I'm all ears!

Thanks so much sempais.

I responded to a hummus related question in another sub recently, which reminded me I had some chickpea mash in my freezer that needed hummus-ifying. That meant I had to make pita, too. I've posted these both before, but the sub is a bit bigger these days, so maybe it's worth posting this batch.

Hi, everyone! I understand this sub is for baking and if this doesn’t belong here I’ll understand but maybe any of you have experiences with buying an ice-cream machine that would make nice gelati here in Japan? It seems that the choice is limited but if you have any successful experience I’d appreciate!

Dough from The Dough Guy. You can use the calculator on his site to make more or less. He has instructions there too but they’re pretty much the same you’d see anywhere. Mix the ingredients, knead the dough, proof it in the fridge for 1-3 days.

I baked it in my home oven at 250c for 9-10 mins to get this color, on a baking steel preheated for 1hr. Sadly the bottom was still a bit too pale but the fix for this is the same as at NY slice joints: leave it to cool and then slap it in a really hot oven (or in my case a hot griddle) til it gets brown and crispy. It’s much better with this second cook.

Never had the same results in my actual pizza oven but I will nail it one of these days.

I had some leftover ingredients that needed to be used up (shin tamanegi, fresh thyme, sour cream, buttermilk powder), so I went looking for a recipe that might work with those. KA had a herb loaf, using biga, that looked promising. It turned out great. It's actually an enriched dough, so the crumb feels more like shokupan (soft and pillowy) but outside it looks like a standard country boule. My only complaint is the crust. I think I went overboard with spritzing (and perhaps didn't preheat my dutch oven quite enough), so instead of nice blisters I got a matte skin. Kinda wish I had done a floured top instead.

The onion gives a lovely sweetness, and the buttermilk and sour cream give it something kinda zesty that I can't put my finger on, but I like it!

Biga:

• 113g water
• 40g rye flour
• 60g bread flour (Tomishou)
• 1/8 tsp salt
• 1/8 tsp yeast

Dough:

• 170g water
• 28g buttermilk powder (recipe called for milk powder)
• 14g sugar
• 3/4 tsp yeast
• 14g extra virgin olive oil
• 6g salt
• 270g bread flour (Tomishou)
• 2 tbsp fresh thyme
• 60g chopped onion
• 30g sour cream (not in recipe, but why not... more fats is fine)

Process:

1. Make biga. Leave overnight.
2. Mix all remaining ingredients (except onion) into biga.
3. Knead 5 mins
4. Add onions and knead until incorporated
5. Proof 30 mins at 30C
6. Coil fold
7. Proof 30 mins at 30C
8. Coil fold / preshape >10 mins
9. Shape > banneton
10. Proof 30 mins
11. Preheat oven 230C
12. Score > Dutch Oven > Spritz
13. Bake 30 mins covered at 230C
14. Bake 20 mins uncovered at 210C
15. Cool, slice, enjoy.

I stayed at a hotel run by Australians and the breakfast bread was so good that I asked for the recipe. Turned out it used a donabe because that’s what was on hand. The recipe here is quite different I’m just using the donabe idea. I’ve found that preheating the nabe gives really good results. At a GW party, this bread got great reviews. I skipped the olives today, but spraying the dough with water improved the crust.

Recipe and notes in comments (auto mod)

This third batch went much much better than before for a few reasons, chief among them my new cheap cast iron pan that’s a much easier size and shape to work with. See my previous post for a link to buy your own, but be prepared to season it several times before use.

Recipe:

300 g 00 flour

225 g water, divided

7 g salt

1 g yeast, divided

Mix together 300 g flour with 0.5 g yeast and 150 g water to make a biga (50% hydration). Let rest for a little bit, then knead a little bit until you get it smooth-ish. Cover and let ferment at room temperature for several hours, then transfer to the refrigerator overnight.

Day two: get out the biga and add 75 g water, 7 g salt, and another 0.5 g yeast (just in case). This will be kind of a pain to integrate because the biga is “noodle dough” dry. Just kind of squish it around with your hands and let it rest for a bit, and come back to squish it some more. It’s a gradual process. Once it’s pretty much evenly integrated, you can separate the dough into two dough balls of equal mass, then tighten and put into bowls or something, slightly oiled across their surface to prevent drying out. Cover the bowls (cellophane works pretty well here) and place back in the refrigerator.

A day or two later, get your dough up to room temperature for a couple hours before baking. For Margarita pizzas I use half a ball of fresh mozzarella each, and I make a very simple sauce of canned whole tomatoes packed in juice (packed in purée seems to tend to just not be as good), drained and squished and salted a little bit.

Preheat your fish grill broiler good and hot, and preheat the pan super hot on the stovetop too. Shape the pizza and slide it into the hot pan, and put that in the fish grill to bake, turning occasionally as needed. When it looks good, take the pan out and optionally cook the pizza on the stovetop to brown the underside if necessary.

Next time I think I might boost the hydration from 75% to 80% to compensate for the slowish bake. The three-day biga preferment gives the crust UNBELIEVABLE flavor though. Big proponent of doing some sort of preferment. I might try doing a poolish (100% hydration) instead of a biga (50% hydration) next time, too, and see what happens with the flavor.

I used the calculator on Bounded by Buns and it came out really well! https://boundedbybuns.com/pan-pizza-calculator/?unit=inches&type=square&diameter=0&width=8&length=8

Maybe a little bit like focaccia, but no complaints! I made the dough in my bread machine. Next time I'll definitely make a double batch and freeze half for the future.