Artisan Baking
The real deal.
hats off to hamelman!
Forums:
my daughter had a friend over for lunch, who is from the ukraine and only been in the states a few years. i offered her some of the hamelman 40% rye that i baked yesterday along w/ her fried chicken and she loved it. she exclaimed that it was just like the bread she was used to in the ukraine and she couldn't believe how great it was...... :-)
Share
Everything Rye
Brackets Landing Sour
Forums:
Hello Again-
Sorry I haven't posted here for awhile I have been baking regurarly, but I just started a new job, and haven't had the time to write up any of the breads I have baked recently.
Share
tried Hammelman's 40% rye
Forums:
i decided to try hammelman's 40% rye....i followed directions except i added about 100g of whole wheat bread flour as i had used up my first clear flour. i wonder how it will taste compared to greenstein's? i see the recipe only uses 2 tb of sourdough starter, compared to greenstein's 1 1/2 cups......i'm thinking greenstein's will be much more flavorful, but we'll see..
i'm wondering if i should have slashed the bread....i used the docking technique of poking in about 25 places.....but it seemed to tear a bit on one side. any suggestions?
Share
my first try greenstein's corn rye
Forums:
it was hard to decide what rye bread i would try next.....i picked greenstein's corn rye.....here it is hot off the presses
greenstein's corn rye
Share
Rising in cooler -- why didn't I think of this long ago?
Forums:
Maybe this is a well-known trick but I'm still patting myself on the back for thinking it up recently, and I want to make sure you all know about it:
Share
First attempt: Pain au levain
Forums:
Here's my first attempt at making Leader's Pain au levain. Caveats: This is only the 2nd bread I've baked and my first attempt using levain.
Pain au Levain: First sourdough
Share
Straight from refrigerator to oven?
Forums:
Hi all,
After a long summer hiatus (no AC) I am back to bread baking. Unfortunately I failed to maintain my starter and ended up throwing it out. Fortunately a nearby bakery was kind enough to give a chunk of theirs, which turned out to be a firm levain. I baked my first loaves of the season this past weekend and again the house was filled with the delicious smell of bread baking.
Next week at work there's a United Way bake sale, so I figured I'd contribute some delicious loaves. I'm planning to make the following:
Share
Bake times for smaller loaves
Forums:
Hi,
I have only just started baking. I've made the no-knead bread and really like that. However its really, really large for one person. If I want to split the recipe in two and make two loaves how I should adjust the bake times to still get the same results of a crispy, crackly crust and nice soft inner part? Also, is there anything I'll need to do differently with my dutch oven?
Thanks in advance!
T
Share
Pages
