dabrownman's blog

I'm sorry about the pictures on this post.  We can't get them to line up no matter what my apprentice does :-) 

Sometime things just happen because they are triggered subtly and naturally by our senses.  We are reminded of something and then these thoughts lead to other unrelated ideas.  Next thing you know you have a new bread formula designed by the simplest of things - in this case smell.

2013 The Fresh Loaf Dabrownman’s Blog

1/4/2013 - Panettone - The Last Bake of 2012

1/4/2013 - New Year's Day Pizza and Banana Bread Cupcakes

1/5/2012 - Hanseata’s Sausage Filled Puff Pastry with Cheese

We love salads so it’s not unusual for us to grow our own when we can.  We grow them in pots which makes it easy.  For the two of us, we have two 12”  planters of red romaine, one 12” pot of spinach and one 24” planter for mescaline, arugla, and the green lettuces.  That is enough for us to have salad every night just by trimming off the larger leaves of each every night. 

After our recent experiments with 100% whole grain bread, and DaPumperizing some of them, we found out that our limited supply of what we call white breads was exhausted.  These ‘white breads’ still have 20%-30% whole grains in them so they have some decent flavor and healthfulness.

My apprentice says that sane German bakers don’t usually try to do a pumpernickel style bake of; slowly reducing low temperatures over a long baking time, when baking white bread of any kind.  But, I figured that if professional bakers can call a bread with only 25% to 30% of rye flour in it a rye bread, then we should be able to DaPumperize a white bread too.  

After baking out take on Karin’s (Hanseata) great post with her take on Maria Speck’s Aroma Bread here:  http://www.thefreshloaf.com/node/32830/aroma-bread-love-story

After seeing Karin’s (Hanseata) great post with her take on Maria Speck’s  Aroma Bread here:  http://www.thefreshloaf.com/node/32830/aroma-bread-love-story

The past 2 years we have been making an Easter Babka and this year the GMA’s decided to make it their Easter Bake (along with Hot Cross Buns), so naturally, we had to join them  for the Babka Rhamma Dhamma.  Ca't wat to see their Easter Babka Bakes!

Baking with the 3 GMA’s again this week for Easter where hot cross buns and babka are on the list.  Good Friday is Hot Cross Bun Day and we decided to make an overnight poolish for the buns and a small 200 g YW dough for the crosses.  The crosses were only 12.5% whole grains trying to make them a shade lighter in color than the buns.

Had to get the matzoh done in time to make gefilte fish and Matzoh Ball soup.  My apprentice ave the chicken stock simmering away and has 10 tubs of smaltz in the freezer.  Now for more time:-)

Have a good Passover everyone!