Blog posts

This weekend I decided to bake a couronne. I used my sourdough for it. I am not entirely happy with the shape, but the crumb and taste were great. I've written about it at length here.

For now, here's a picture of the finished couronne:

And here's a picture of the crumb:

This is a new recipe I made from Daniel Leader’s book, Local Breads, for a Parisian loaf of Pierre Nury’s who is a recipient of the prestigious Meilleur Ouvrier de France award, as noted in the book.This is a very rustic light rye considered to be his signature loaf and is compared to Italian ciabatta.

This recipe is from "Hodgson Mills Whole Grain Baking" book.  I was reading this book last night when I came across this recipe.  After reading it over I thought, why not.  I like Cinnamon Rolls. 

Heres the recipe:

For the Dough:

I have yet to try it again, but it was soooooooo delicious :) I love my grains!

It got a little mangled as I didnt line the tin and it stuck. :S But, How delicious.

I have always wondered what I would do to make a cake minus the raising agents! Some one posted I think on here their version, it was I think Nectarine? I may be delusional so who knows.

I found the recipe, and made the cake and it is almost gone (and it isnt even 24 hours old!

I baked a fair amount this week, so this is the first of two or three posts.

Wholemeal Oat Bread.

Pre soak

1cup Rolled Oats

1 1/2 cups just boiled water

1 1/2 teaspoons salt

1 teaspoon honey (or sweettner of your choice if you choose to even add sweetner)

Dough

1 1/2 teaspoons yeast

1- 1/12 cups water

3 cups of wholemeal flour. (high gluten/strong/very strong)

1 - 2 cups extra for kneading.

Hello all...