Well, I dont want to hijack Erics thread so I figured I would put up a new blog for my latest crazy idea. Pickled garlic. Now I know, its not bread, but heh, I had bagels proofing when I got into this so it must count somehow.
Well, if I had had my druthers, I would have been in San Diego for the meet. After all, I was in Ensenada, which is pretty close. Compared to Kansas City, that is. But, no, I couldn’t get away from work for a fun Saturday with other TFL-ers.
Hello everyone,
I have never made the French bread in the BBA, so I thought I'd try it. After trying so many unusual or specialty breads, I wanted to go back to a classic. This version uses pate fermentee (sorry, I'm not conversant enough in HTML or whatever it'd take to include the correct French accent marks), risen a bit at room temperature, then put into the fridge overnight. The dough is made the next day. I did three stretch and fold cycles at 30 minute intervals during a 2-hour fermentation. The proof after shaping was about 50 minutes.
Time for my, what...bi-yearly post, right? (We let Floyd do the bread baking around here.)
Today our daughter turned three and for her birthday she requested a blue pony on her cake.
Here is the cake she got, prior to the three candles being added to the floating clouds.
Isn't that beautiful? Nice brown crust, good oven spring, great flavor.
The bottom? Oh...
Chocolate Sourdough
Here is a picture of the Cholocate Chip Sourdough I tried last week. It didn't come out exactly as I'd hoped, but it is was still pretty good. I mean, c'mon.... chocolate.... sourdough... how can you go wrong?
5Dec07 - Boy's first blog, too.
