c00kie72

I love baps

Pigs cheeks today, not had them in ages! Smoking on the Traeger for 3 hours using cherry, then they'll be braised with cider for a couple of hours before being pulled apart and served in homemade large white baps (toasted) and topped off with sure fire slaw from the HangFire cook book.

Thanks Laurence I gave sourdough a try, but I'm not a big enough fan to keep making it. I'll just buy a loaf every once in a while I fancy it.

Sous Vide is my next venture, thanks for this info it will be a very useful for me.

Thanks Richard for posting this recipe, I'm another one that still has to do this recipe

A pic of it sliced, which doesn't do this awesome lardy cake justice

Wiltshire Lardy Cake For the dough - Makes a 700g dough weight 404g Strong White Bread Flour 257g Cold Water 6g Salt 22g Lard 7g Dried Yeast 4g Dough Improver - (if using) For the filling 350g Caster Sugar 300g Lard 150g Currants Method Pre-heat your oven to 195c. Make your bread dough as normal. If using the dough improver, you can continue to shape the lardy cake once the dough is made after a short 10 minute rest. Otherwise you'll need to prove your dough for 1 or 2 hours until doubled in size before shaping the lardy cake. On a floured surface press the ball of dough into a rough rectangle and then roll the dough to approx 50x20cm. Place approx 100g lard in little pieces all over the dough surface, followed by 50g of currants and a 1/3rd of the sugar. Now fold the dough in 3 from the shortest side. Fold the top 3rd over the 2nd third, then fold the bottom 3rd over the first 2 thirds. Seal the edges with the rolling pin, turn 45 degrees and repeat the above step, by rolling and folding 3 times in all and using up all the lard, sugar and currants. Once you have used everything up and rolled and folded at least 3 times, seal the edges with the rolling pin and if the shape isn't square roll it a bit until you have a rough square. Line a suitable sized tin with baking parchment and turn the lardy dough over so the smooth side is uppermost and place into the tin. Prove the lardy cake for approx 1.5hrs or until roughly doubled in size. Using a very sharp knife or a bread scoring lame, mark a criss cross pattern in the dough and lightly brush with a beaten egg. You can sprinkle sugar on if you want at this stage. Bake in the oven for approx 35 mins. Leave to cool completely before removing from the tin as this will allow the lardy cake to absorb all that lard. Once cooled slice in thick slices as required and either eat cold, or warm gently in the microwave for a few seconds and serve with custard. Enjoy

Chocolate Brownie 200g Butter 200g Dark Chocolate - I use 72% cocoa solids 600g Caster Sugar 2 tspn Vanilla Extract 4 Large Eggs 250g Plain Flour 4 tbspn Cocoa Pre-heat oven or BBQ to 180c - If using the BBQ set up for indirect cooking. Line a traybake tin (8" x 11") with baking parchment. Melt the butter and chocolate over a pan of simmering water, once melted allow to cool slightly. Stir in the sugar and the vanilla. Add the eggs, one at a time, and fully mix in before adding the next egg. Sift the flour and cocoa together and add to the chocolate mixture. Mix well and beat hard for about 1 minute until the brownie mix is glossy and smooth. Pour into the prepared tin and spread evenly. Bake in the oven or bbq for about 40 mins, test after 30 mins for doneness. You should see moist crumb and not wet batter on your cake tester. Cool in the tin until cool enough to handle and cut into even sized squares. Leave in the tin until completely cool. I usually cut mine into 24 pieces, either by 8x3 or 6x4. Enjoy!

Chocolate Cheesecake Brownie 225g Dark Chocolate - I use 72% 225g Butter 3 Large Eggs 225g Caster Sugar 75g Self Raising Flour 150g Dark Chocolate chopped into small pieces 1tspn Vanilla Extract Cheesecake Mix 200g Full Fat Cream Cheese 15g Caster Sugar 60ml Double Cream 1.5tspn Custard Powder 1/2tspn Vanilla Extract Method 1. Line a brownie tin 22x29cm, 8 ½" x 11" with baking parchment. Heat your oven to 170°C. If cooking on your BBQ set up for indirect cooking. 2. Break 225g of chocolate into small chunks and place in a heatproof bowl with the butter. Place over a pan of simmering water and heat until melted. Leave to cool. 3. Beat the eggs and sugar together until pale and the mixture has thickened. Add the melted chocolate and butter mixture to the eggs and stir until thoroughly combined. Fold in the flour, chocolate chunks and vanilla extract. Pour into the prepared in. 4. Using an electric whisk on a slow speed, beat the cream cheese with the custard powder, sugar, vanilla extract and cream. Mix until smooth and all the ingredients are combine. 5. Drop spoonfuls of cheesecake mix onto the brownie then using a spatula fold through the brownie to create swirls. Bake for 25-30minutes. Check after this time as ovens vary, it may need a little longer. A little mixture should still stick to a skewer when inserted in the middle of the brownie. 6. Leave to cool completely before cutting into squares.

Cheers guys Best smell in the world is freshly baked bread!

Great idea Wade and thanks for creating

I use a basic white bread dough for pretty much most of my dough creations, unless making enriched doughs where other things such as eggs, sugar, butter or lard is added. Rightly or wrongly in your opinion I also use a dough improver to remove one of the proving stages and speed things up a bit, pretty much all mass produced bread using a dough improver of sorts. The one I use is made up of Vitamin C, milk powder and dextrose. 2000g Strong white bread flour 1140g Water - Cold straight from the tap Salt - 35g Oil - 20g Dried Yeast - 30g Improver - 20g The above is a basic white bread recipe which I scale to suit depending on what I'm making at the time. To scale dough recipes you'll find this dough calculator a very useful tool - https://www.bakerybits.co.uk/dough-calculator-bakerybits I always use a mixer to mix my dough, as it does a far better job than I can Add the water, salt and oil to the bowl. Stir the yeast and improver through the flour and tip into the mixer bowl. Start off the mixer on low speed for 2 minutes to mix the ingredients and to start forming the dough. Turn the speed up to 2 and continue to knead the dough for approx 10 mins, after which time the dough will be soft and elastic and smooth, like the inside of a ladies thigh Before forming the dough, the dough needs to rest, 10 mins is plenty before dividing and shaping the dough ready for proving. Like I said this is a basic white bread recipe, which I got from a baker friend many years ago. There are lots of variations out there, this one works for me so I've stuck with it and it produces lovely bread as in the attached picture.

Hi guys I'm Stu from CWS Looking forward to getting to know you all and seeing all your lovely cooks!