Blog posts

Hello dear fresh loafers, I really did miss you all!!

I wanted to wish you all a very happy new year!!

I was totally busy,but always in my kitchen , I am always have a recipe for Mr. Peter Reinhart to test , I had also my first "daring bakers" challenge, It was horrible challenge, you can check my blog to read and watch some pics of my final product!!

I want you also to congratulate me, my second attempt for wild yeast started to look sucssesful one , but I have to start using it and bake!!

I made 4 Sourdough Boules today and totally messed up the recipe '

 I used K.A. Organic 12 - Grain Flour Blend...Wheat, Amaranth, Quinoa, Sorghum, Brown Rice, Spelt, Barley, Millet, Oats, Rye, Buckweat, Corn.  to replace some..about a cup of the bread flour in P.R. Italian Bread recipe with a Biga...  I thought it's time to start sweeping out some of the Holiday feasting and this would be a beginning!  The bread tastes delicious..it has a sweet toasty flavor.

Sylvia

Time to catch up a bit from the Christmas whirl.  Last weekend, I baked Leader's pain au levain again, from his Local Breads.  I keep coming back to this bread, because of it's lovely flavor.  It is only mildly sour and the rye and whole wheat components add to the depth of flavor.  Since temperatures in my kitchen were hovering in the 63-65F range, it also benefitted from a long, slow fermentation.  Here is a picture of the finished loaves:

I used my Buttermilk Bundt Cake recipe and added fresh/frozen cranberries and topped with cinnamon, brown sugar streusel with a sprinkel of swedish pearl sugar.   RECIPE CORRECTION:  Should read 1 1/3 Cups of Buttermilk in the Batter!

Happy Holidays, Sylvia 

I bought Hamelman's book "Bread" last week on the recommendation of David, Floyd, Howard, and many other TFL members. Of course, it did not disappoint. I wish there were more photos, but as it is the book is full of great tips, recipes, and more. My first attempted recipes were flaxseed bread (pg. 211), since I love both rye and flaxseed,

and Pointe-a-Calliere miche (pg. 165).

all of my baking is done with the exception of some rolls for tomorow's breakfast which i will do starting at 4 am along with some fresh danish and puff pastry

this is a picture post and once again if you are in my neck of the woods come on in and sit a spell

Sunday I made a holiday bread that was pretty much like a stollen.

I didn't have marzipan and I baked it in a loaf pan, but otherwise it was basically the BBA stollen recipe.  It was excellent.  I think I'm going to bake a double batch today and give some to the neighbors.