Thread 21460129

The old thread died so I'm remaking it to show off my weekly projects. Big news: I just applied to the fancy patisserie near my place for part time on my days off. My skill level is nowhere near their caliber, but I've never felt this passionate about anything so I'm gonna give it a shot.

>>21460129 (OP)
Good on you, I never tried because I thought I wouldn't be good enough don't let dobut ever get in the way

>>21460129 (OP)
Also I just posted an old pic I was really proud of, but I did just make a couple loaves of coffee cake. I won't know how they turned out until I bring them in to my homies at work but I've become pretty confident in my work.

>>21460129 (OP)
those look delicious

Oven update: they failed to repair under warranty for 4 months now. No baking going on here.

>>21460516
If it's the heating element you can replace it yourself.

OP's dish looks delish

>>21460129 (OP)
>I just applied to the fancy patisserie near my place for part time on my days off
Good for you bro. Good luck :)
>t. previous thread baker

>>21460548
Damn bro, that looks flaky as all get out.

Second time cheesecake. I didn’t give myself enough time for it to set in the fridge so it was a bit runny in the centre but tastes much better than the first time adding lemon juice and a strawberry coulis. Had to take some slices for family.

>>21460585
oops

>>21460129 (OP)
lemon meringue is my favourite, looks high quality

>>21460585
That looks sick anon, is that a mirror glaze or just a trick of the light?
>>21460591
It was orange actually!

>>21460548
Goddamn I grew up eating the same spinach pita from our Albanian neighbors. Great snack really.

>>21460610
I dunno man I just dumped to coulis on and threw it in the fridge lol. I think I blended it too long, it got aerated. Tasted very good though

>>21460548
Thanks
They stopped selling my go to phyllo sheets in the local store and I tried some new ones - they don't brown as much but are super super flaky - I think they use very fine semolina to keep em separated and it adds to the crisp.
Picrel is with the old phyllo sheets.
>>21460660
I think Albanians do it kind of differently but I don't doubt it's still very good.

>>21460129 (OP)
>I just applied to the fancy patisserie near my place for part time on my days off.
Seconding the good luck, I hope it’s a good experience

>>21460129 (OP)
Hey what is this?

>>21460516
ask ChatGPT for help. im 100pc serious. its very good at technical problems like this. it probably has been trained on the manual specific to your oven.

>>21460129 (OP)
for me personally this:
https://www.google.es/maps/place/Pasteler%C3%ADa+Bornachea/@42.688006,-2.9438802,3a,75y/data=!3m8!1e2!3m6!1sCIHM0ogKEICAgIDy3bbCKw!2e10!3e12!6shttps:%2F%2Flh3.googleusercontent.com%2Fgps-cs-s%2FAC9h4nqJYyYS27XzQsmTcYFUCB4C4p02wZdjyeQoPYoR1cU5pe1HlrCRJRhkkeAVXFx_GA4JGzCaBGllzFj-yPOiqNAueHWFE691VweQdipocohVl1ctebgSx-SN2begIbRP3eGOyogU%3Dw640-h640-n-k-no!7i3024!8i4032!4m7!3m6!1s0xd4f9aa33a04199d:0x79ad55a69fbf1024!8m2!3d42.688006!4d-2.9438802!10e9!16s%2Fg%2F1tf7cdw9?hl=es&entry=ttu&g_ep=EgoyMDI1MDcwOC4wIKXMDSoASAFQAw%3D%3D
is it

>>21461048
>>21460129 (OP)
*& pic

I'm planning to use some of my pizza dough to try and make some semi-baguettes
If I don't have a spray bottle or cast iron, what's the best way to add steam to an oven to make it crispier? Do I just add boiling water in an oven dish and place that in the oven together with the baguettes?
Also how long should I preheat the pizza steel for it? I usually do about an hour for pizza but not sure if that'd fuck up the baguette bottoms

I'm about to make amaretto blondies and no one can stop me

>>21461683
alcoholic

>>21461912
The only alcohol I ever have is for baking and cooking but ok you silly goose

I couldn't get a whole wheat/rye starter to rise at all after 2 weeks. just bubbles. started a second starter (from the whole wheat one) and used bread flour and rye. blew up almost immediately, pic rel.

>>21462228
I wonder why the bread flour and rye works so much better than the whole wheat and rye. here's the whole wheat one btw... it just bubbles a little.

>>21461926
When you start raiding the vanilla extract you've got a problem.

Helo frens
Here is the last cake I baked

>>21460129 (OP)
Didn’t see the thread.
Here's my first cake, I tried learning cooking after finding a new job that has weekends free

>>21462806
Opps forgot cake

Tarte tatin
>>21462765
mighty pro looking, what's the yellow layer?

Hazelnut pie

>>21462765
Looks fucking delicious

>>21462964
image

>>21462228
>>21462234
Full grain flour bubbles less regardless
It has a more solid consistency
Especially if you put in the same amount of water for both

I'm making some cast iron pizza today for the first time. I hope it works out, it's half whole wheat because I ran out of bread flour

>>21463054
It's peak. Best homemade pizza I've ever made.

>>21462962
It's green
It's pistachio flavor
These are called bucuresti
A Romanian cake with heavily syrupped sponge so it's very moist and decadant

>>21463070
looks great, would steal a slice

>>21463535
My first Sourdough creation. Currently in cooling stage. Brick status: probably substantial.

>>21463079
Looks amazing anon, I bet they were great

>>21463070
>peak
Shut the fuck up go back to twitter.

>>21463878
Actually came out alright. Tastes pretty good too.