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Genzano Country Bread – Local Breads

Profile picture for user zolablue
zolablue on 4 Oct 2007 at 17:13

I baked this very large, rustic Italian loaf (pagnotta) a couple weeks ago from Daniel Leader’s wonderful new book, Local Breads, page 197.  He states that it is to bake until almost black or charred for the most authentic loaf.  I didn’t go quite that far but you can see it developed a lot of color which I always prefer in my loaves.

 

Susan in San Diego's sourdough

Toast
AnnieT on 4 Oct 2007 at 13:32
Susan, I can't remember where you posted this recipe - and I have scrolled back without success trying to find it. You were suggesting someone give it a try and of course I had to jump right in as well. I have to say the dough didn't look very promising and it was rock hard after a night in the frig. However, after sitting on my little propane stove for 2 1/2 hours it had finally warmed slightly and I decided to bake. It really didn't look like much, but I went ahead and slashed it and covered it with the ss mixing bowl as directed.

Back with some challah

Profile picture for user Joe Fisher
Joe Fisher on 2 Oct 2007 at 17:18

Nice to be back baking :)

 Here's some challah from The Bread Baker's Apprentice.  My first try at challah, they're as tasty as they are nice to look at.  The inside is soft, sweet and light.  Exactly what I think of when I think challah.

 

 

 

-Joe 

Another Miche

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susanfnp on 1 Oct 2007 at 14:29

Here is a miche that uses a large proportion of high-extraction flour. Heartland Mill's Golden Buffalo is great for this. This is probably the heartiest bread I have ever made.

The recipe is here.

9/30/07 The Good, the Bad, and the Ugly

KipperCat on 30 Sep 2007 at 22:18

I have done a lot of scattered baking the past two months. These are pics of most of it. OK, so only one loaf was actually bad. That was the one where I thought I forgot to add the salt to the evening mix, so I added it the next morning. That was one of Peter Reinhart’s epoxy sandwich loaves. Not only was it too salty, but as you can guess it also didn’t rise very well. It still had a very nicely textured crumb. That loaf went in the freezer for use as breadcrumbs. I just hope I remembered to label it!

Kneading Slack Dough by Hand

ejm on 30 Sep 2007 at 07:36
[center]hand kneading[/center] When people hear that I make virtually all our bread, they nod in approval and invariably ask what kind of bread machine I have. Here is how the conversation generally continues:
Me: No, I make it by hand. I don't have a bread machine. They: No bread machine?? Me: No, all by hand. They: (awestruck) Wow... that must be hard...

A dessert: Pineapple upside down cake

dolfs on 28 Sep 2007 at 00:56

Entertaining my little boy again tonight, so time for another easy baking project he could help with. He loves pineapple and we had some a couple of days old, so time to do something with it. Recipe from The Joy of Cooking (I've always had good luck with the basics from there). Took about 20 minutes to prep and get in the oven, bake at 350F for a little over 35 minutes.Pineapple upside down cakePineapple upside down cake 

mystery bread

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AnnieT on 27 Sep 2007 at 22:24
I had to babysit tonight and was invited to eat supper with the family - I work cheap. There was a very nice little loaf on the cutting board, crisp crust and holey tender crumb. Imagine my surprise when my d-i-l told me it was one I had baked and she had retrieved from the freezer! I didn't recognize it and I'm still not sure which bread it was. Could have been Will Wraith's baguette, judging by the crumb. Also heard from my friends who received their loaf today in the mail. It was the whole grain sourdough from Breadtopia and got rave reviews.

19th Century Breadmaking

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Noodlelady on 26 Sep 2007 at 14:35

My interest in the 19th century comes from researching my family history. Four of my ancestors were soldiers during the American Civil War (1861-1865). This peaked my interest in doing more than just researching names and dates. I have been participating in living history events and reenactments (with my Civil War reenacting unit) and teaching the ways of a typical 19th century Pennsylvania German woman since 2000. I dress the part and strive for authenticity by using reproductions or originals items.

Ramadan Pide

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usta on 26 Sep 2007 at 13:17
 

Authentic Ramadan Pide (www.40firinekmek.com)

In my country, arrival of Ramadan is easily noticed by the long lines in front of the bakeries and the tempting smell of pides wafting into the streets. It is a special type of flatbread with an incomparable aroma and flavor. This recipe will yield the delicious authentic pide made by the bakeries during Ramadan time. Enjoy!

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