That is my experiment with Chocolate bread... I made it by the sourdough
and shape it like beehive...
For the dough:
500 grams all purpose flour.
150 grams starter.
1 large egg
1 teaspoon vanilla extract.
1 teaspoon baking powder.
SulaBlue, thank you so much for your kind help. Makes me feel a little bit better to hear that you had a problem too. I am going to give it a try - but it is late and who knows what might happen! Fingers crossed.
Nope, didn't work. I think my problem is that I don't know how to get to Flickr when I am working here. I found the picture and right clicked and found the option that says Copy Image Address - but then what? Oh well, maybe tomorrow. Thanks again anyway, A.
I need to update both the features on the homepage. Any nominees? Even though it isn't a brand new thread, I'm thinking about David's post on Anis Bouabsa's baguettes since I keep seeing folks trying that formula and being pleased with it and I've been meaning to try it too. Maybe a rye post too? Or a SD post? I'm open to suggestions.
Things have been very busy for me lately. One of the more exciting things has been finally launching the new Mercy Corps website, which we've been working on for some time. I'm very pleased with how it came out and urge folks to go check it out.
Well, finally, after many frustrating attempts I have managed to post some pictures on Flickr! Just so that you know I really do bake bread. Maybe one day I will figure out how to move the photos over here, but not tonight. Dstroy, you made it sound so simple... Hate to be the only member unable to post, and any help would be gratefully received, A.
Two simple questions regarding my new FibraMent baking stone:
Does one place a La Cloche or other bread pan on top of this baking stone?
Will steam crack a FibraMent stone?
Many thanks!
Miz
- What's a portuguese roll?
- Ohhhhhhhh, it's verrrrrrrry good.
So said Michael Stern during the April 4th episode of The Splendid Table.
I haven't baked the Polish Cottage Rye from Daniel Leaders "Local Breads" for a year! In the past, I have used First Clear Flour or another high extraction flour as a substitute for the bread flour called for in Leader's formula. This time, I followed the formula exactly.
Last saturday I started around 5 in the afternoon to bake, ended just after 11 that evening. First batch was (les) pain a la ancienne, three days old. Sunflower and pumpkin seed versions. One of them turned into 'his royal stickyness', don't know what that happened. 100% same conditions. A bit more flower in the folding helped. The first loafes were in the oven a bit too long, but still ok.
A couple weeks ago, I got the urge to bake some biscuits to go with the big pot of vegetable-beef stew I had simmering on the stove. I rarely make biscuits because we don't eat refined carbs most days. But once in a while, I just get a craving for old-fashioned comfort food. And, light biscuits are still on my list of things to master before I die. Both the fluffy kind, and the flaky kind. So now, I probably have you thinking this post is about biscuits, and it really isn't.
