from my sourdough starter problems, I switched to commercial yeast breads for the weekend. I've had "Crust and Crumb" out from the bookmobile for a while now, and thought these Peppery Polenta Crackerbread sounded good. Turns out they are quite good!
It seems like everyone is baking Raisin-Walnut bread of one kind or another. Me too! With the holidays drawing to a close, we are generally "sweeted out", and wanted a flavorful loaf that is not full of sugar, to go with morning coffee and all. This seems to fill the bill nicely. The recipe calls for minimal sugar, and gains most of it's sweetness from the natural sweetness of the raisins.
I thought: I have just enough time to bake one more goodie. With both our son and daughter coming home for Christmas, what could be better than a celebration? Since I just got the BBA off the bookmobile, why not use Peter Reinhart's celebration loaf, the Cranberry Walnut Celebration Loaf to be exact? Well, mostly exact. I did not have any real buttermilk, but we have some powdered buttermilk in the refrigerator, so I substituted that instead. I bought the orange extract for this loaf, deciding I would like that better than the lemon, and I am sure I made
On Friday night I baked the ciabatta from Rose Levy Beranbaums's The Bread Bible (TBB). On Saturday I decided to try Peter Reinhart's recipe from Bread Baker's Apprentice (BBA) for comparison. I am glad I did. My results were success-failures. I failed to properly shape the loaves from TBB, and as a result I ended up with broad, flat, spreading loaves with little or no loft/spring. As a consequence of that I nearly over-baked them, although by appearance you would not think so. I should have pushed the hydration more in the BBA loaves, because they ended
My 30+ year old recipe card says this is Swiss Egg Bread. I have no idea where I got this recipe, and I have looked it up by name on the web and found many versions that are similar, but none that are exactly the same as mine. I do know that, whatever it's true name, this is a wonderful bread. It makes excellent toast, which is my favorite. It is popular with the neighbors for sandwiches and for French Toast as well. I have been baking it every year at Christmas time and giving it away, for 30 years, and it has been popular wherever I have sent it. I won'
A few days ago our son announced he had bought a scale, and he needed a straight dough formula for non-sourdough (his preference) "french bread". He has been baking "French Style Bread" from "Beard on Bread" for a couple of years, and he wanted a weight-based formula for a similar bread. I gave him some tips on how he could convert his cups-and-teaspoons formula to weights by baking to volume and weighing everything, and I also gave him the flour/water/salt/yeast basic formula for a 65% hydration straight dough bread for a loaf of about 850 grams. I have not heard back fro
I think I'll post these here, and then start a new "Ugly Loaf" thread in the General forum. It seems I'm always posting loaves I'm proud of because they look nice (to me), so it is time to admit I'm human. Really, really human.
The wood-fired oven project must go on hold till Spring comes. It is located in a very wet area of the back yard and I don't have enough dry days left free to do anything about it, or to protect it if I press on. So, it is under cover for the winter, and I'll pick up with building of the new dome once the rains have passed. That could be January, or it could be May. I'll just have to wait and see.
Here is the WFO then, bedded down for the wet.
Well, my last post was all about my new WFO, and I said I would keep everyone posted on how things go as I complete the oven and learn to bake in it. Some of the lessons have been hard to learn. Having finally recovered (mostly) from the internet connectivity disaster my ISP wrought a couple of weeks ago, I'm now able to post some progress.
