Blog posts

French Royal Cake or Le Trianon

Janedo on 14 Sep 2008 at 04:11

I make several different versions of this very famous cake as it is probably my very favorite of all chocolate desserts and perfect for a fancy presentation. The only thing that may cause problems is finding the ingredients in the States. I don’t know what’s available over there, so I’ll do my best to describe how it’s done here.
For Sean’s birthday we had a very nice dinner of marinated, then BBQ’s duck breasts, a zucchini – chèvre tian and sautéed potatoes. I decorated his cake with maltezer’s and white and dark chocolate Mikado’s and 4 sparklers.

Old Time Light Bread

Toast
AnnieT on 10 Sep 2008 at 13:14
When I was searching through a file of recipes I came across this one, written on a sheet of lined paper goodness knows how many years ago. I don't remember ever baking it but wonder if anyone here knows the bread and maybe tried it. I won't give the entire recipe but basically it calls for potatoes which are boiled and mashed, and when they are cool enough sugar salt and yeast are added. This mixture is kneaded and formed into a ball which is covered and put to rise. Half of the potato ball is added to milk, sugar, butter, salt and ap flour and the other half is saved for another baking.

Pain au Levain SOUR TEST WITH DURUM

ehanner on 9 Sep 2008 at 10:28

 

This is my first loaf of Pain au Levain from Jeff Hamelman's "Bread" using the starter I created using the durum flour procedure to improve sour a couple weeks ago. The starter was a bit slow upon coming out of a 2 week sleep and refreshed. It did wake and get active so here we are.

40% Rye

ehanner on 9 Sep 2008 at 08:15

I was happy with my first attempt at 40% Rye with Caraway, until I saw SteveB's. After looking at his post on his blog I tried his method modifications minus the covered steaming. I like the steam cover I just can't bake 2 loaves this size at the same time.

Terminology

Toast
KosherBaker on 8 Sep 2008 at 21:46

Here is my crack at terminology that is commonly used in bread baking. It's a start, with a hope that with some comments these will be corrected and added on to.

Poolish - A French term. Uses commercial yeast. An aged mixture that is made up of equal amounts of water and flour, by weight, and a small (tiny) amount of yeast. (1)

focaccia dough wouldn't rise so I made flatbread

ejm on 8 Sep 2008 at 07:00
[center]flatbread[/center] I mixed the focaccia dough at around noon. It was around 25C in the kitchen. The dough hadn't even budged by 5:00pm. Still no sign of any rising by 6:00. So I decided to cut the dough into 8 pieces and try making pitas. As I rolled out the discs, I wracked my brains trying to think what was different.
  1. I had rehydrated the yeast with cold water. That shouldn't have been a problem.
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