bechblings.blogspot.com

glennbech.com

Sunday, March 11, 2007. Chocolate cake from Genoa. Suitable for spring form 28Ø. 5 large eggs,. 50 g melted unsalted butter. Heat egss and sugar in a glass or metal bowl over steam until it becomes lukewarm. Whisp in a mixer until trippled in size. Mix in sifted combination of flour and cocoa powder, take some of the batter out, add to melted butter, and combine with the batter again. Do not mess too much with the batter, it will deflate. 35 g cocoa powder. 35 g heavy cream. Sunday, June 11, 2006. In som...

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glennbech.com | bechblings.blogspot.com Reviews

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Sunday, March 11, 2007. Chocolate cake from Genoa. Suitable for spring form 28Ø. 5 large eggs,. 50 g melted unsalted butter. Heat egss and sugar in a glass or metal bowl over steam until it becomes lukewarm. Whisp in a mixer until trippled in size. Mix in sifted combination of flour and cocoa powder, take some of the batter out, add to melted butter, and combine with the batter again. Do not mess too much with the batter, it will deflate. 35 g cocoa powder. 35 g heavy cream. Sunday, June 11, 2006. In som...

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1 glennbech com

2 dark chocolate glaze

3 40g cocoa powder

4 glaze

5 8 g gelatin

6 15 g chocolate

7 43 comments

8 baking for maia

9 0 comments

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glennbech.com | bechblings.blogspot.com Reviews

https://bechblings.blogspot.com

Sunday, March 11, 2007. Chocolate cake from Genoa. Suitable for spring form 28Ø. 5 large eggs,. 50 g melted unsalted butter. Heat egss and sugar in a glass or metal bowl over steam until it becomes lukewarm. Whisp in a mixer until trippled in size. Mix in sifted combination of flour and cocoa powder, take some of the batter out, add to melted butter, and combine with the batter again. Do not mess too much with the batter, it will deflate. 35 g cocoa powder. 35 g heavy cream. Sunday, June 11, 2006. In som...

INTERNAL PAGES

bechblings.blogspot.com

1

glennbech.com: Timing the sourdough sponge

http://bechblings.blogspot.com/2006/06/timing-sourdough-sponge.html

Friday, June 02, 2006. Timing the sourdough sponge. In some areas timing is of less importance when working with sourdough, since everything is going at a slower pace. However; my experience when it comes to timing of the sponge, is that it's very critical. I've had some ruined atempts trying to bake with an inactive one, and I promise you that it's a recipe for disaster ( http:/ www.glennbech.com/2006/04/sourdough-disaster.html. This is how I set it up. For a grahical presentation of the data, click here.

2

glennbech.com: February 2006

http://bechblings.blogspot.com/2006_02_01_archive.html

Thursday, February 02, 2006. Visit my blog on enterprise Java Development. I will strive to blog now and then, with usefull and useless java nd J2EE information that I dig up during my workdays. Http:/ bechblog.blogspot.com. Posted by Glenn Bech at 1:22 PM. This is were I blog my thoughts that is not job related. My guess is that most entries will be related to computer gaming, cooking, art, travel, rock climbing or little Vincent Alexander who is on his way. My Baker's percentage calculator.

3

glennbech.com: June 2006

http://bechblings.blogspot.com/2006_06_01_archive.html

Sunday, June 11, 2006. I made this chocolate cake for a friend's 3 month old child's baptism party. I have documented my trial and error in a thread at the eGullet community ( http:/ forums.egullet.org/index.php? I have gotten loads of help and a lot of feedback over there. Posted by Glenn Bech at 3:04 PM. Friday, June 02, 2006. Timing the sourdough sponge. This is how I set it up. I took two measuring cups, labeled one "A", and mixed in 18g inactive sourdough starter with 100g flour and 100g water at 23c.

4

glennbech.com

http://bechblings.blogspot.com/2006/05/white-leaven-bread-this-is-my.html

Tuesday, May 30, 2006. This is my experiments with the time consuming "White leaven Bread" from Dan Lepard's book "The handmade loaf". Since I did this on a weekday, I had "bulk ferment" the dough one day, shape and "retard" the loaves overnight in the fridge. I baked one loaf straight out of the fridge, and let the other one come back to room temperature before baking. The texture of the loaf that I let back to room temperature were just what I was looking for. 500 g strong flour. 1 tsp of fine sea salt.

5

glennbech.com: Bread for breakfast

http://bechblings.blogspot.com/2006/04/bread-for-breakfast.html

Monday, April 10, 2006. I got very lucky with these one. I wanted a hard crust, with soft inside, so I used a rahter wet dough as you can see from my measurements. Working with wed doughs are challenging, but putting oil on the hands and baking surface makes the whole pocess a lot easier. I also used a preferment with 100 g / 1dl of flour with 2 grams of yeast for this recipe. 100 grams of fine wheat flour. 1 dl of whater. 2 g yeast. (a small ball the size of a pea) . 1 Kg Fine wheat flour. This is were ...

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bechblings.blogspot.com

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Sunday, March 11, 2007. Chocolate cake from Genoa. Suitable for spring form 28Ø. 5 large eggs,. 50 g melted unsalted butter. Heat egss and sugar in a glass or metal bowl over steam until it becomes lukewarm. Whisp in a mixer until trippled in size. Mix in sifted combination of flour and cocoa powder, take some of the batter out, add to melted butter, and combine with the batter again. Do not mess too much with the batter, it will deflate. 35 g cocoa powder. 35 g heavy cream. Sunday, June 11, 2006. In som...

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Bech on Enterprise Java

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Welkom op de website van de kunstenares Margreet Bosker momenteel wonende in De Veenhoop, Friesland. Haar werken bestaan uit objecten van: staal, brons zink koper en papiermachee, schilderijen, olieverf en pastel, foto's en tekeningen waarbij fantasie en mythologie centraal staan. Mijn gast dit keer is de cartoonist Lothic. De pagina is nog onder constructie, maar binnen enkele dagen staan er meer werken van Lothic op . Realisatie: Stoneart webdesign Groningen.

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