holds99's blog

This bread is made using 50% Golden Temple Atta durum wheat flour (not semolina) and 50% King Arthur bread flour.  In the past I have used King Arthur durum flour.  For this bake I decided to try Golden Temple Atta.  The main difference I noticed between the King Arthur and Golden Temple durum flour, is King Arthur durum gives a yellowish color to the crumb, whereas Atta gives the crumb a light- golden tan color.  Other than color, I think the flavor of the two flours are comparable in taste/flavor.  After I finished baking this bread, I was putting away the Golden

A few years back I was testing English muffin recipes on TFL.  After I posted a recipe I received a comment from Dan Lepard who provided a recipe for excellent English muffins.  The other day I decided to give the recipe another try.  The only thing I changed was a couple of stretch and folds at 20 minute intervals after the dough came out of the refrigerator, after reaching room temperature.  This is a really good recipe which produces a light, flavorful muffin, and it's easy to make.  They take about 7 minutes per side on a medium low grill or in a

Pain au Levain - Rye with Cracked Rye Soaker and Caraway Seeds

Joe,

Thank you so much for your terrific formula: Pane con Semola Rimacinata di Grano Duro.  The only thing I did different than your formula was raise the hydration level to 68 percent.  I made 7.62 lbs of dough and divided it into two equal pieces of 3.81 lbs each, bulk fermented each in seperate containers, which minimized the handling of the dough during shaping. 

Howard

Here are some photos.

I really like Hamelman's light rye bread (from his book "Bread", page 197).  I bake it fairly frequently and use it mostly for sandwiches and toast.

Sorry to belatedly report that Dunwoody Baking School has closed its doors.  I'm making inquiries as to the status of future class reunions...I'll keep you posted.

Howard

Article from: Star Tribune (Minneapolis, MN) : Rick Nelson; Staff Writer

This is Michel Suas' recipe/formula for "Rotolo Di Natali" from his book "Advance Bread and Pastry".  In the summary at the beginning of the recipe Mr. Suas says: "This ring of dough is usually baked in Italy for Christmas celebrations.  The combination of soft enriched dough and crunchy filling creates an unusual texture, while the appealing presentation makes Rotolo Di Natali a festive centerpiece."

I tried to find the origin and story behind this lovely, deliciously filled sweet bread but was unable to do so.

GREAT USE FOR RIPE BANANAS

I had a couple of very ripe bananas that had begun accumulating brown spots on the skins and decided to look for a recipe where they could be used.  I found a great recipe for Banana Muffins in Rose Levy Beranbaum's "Bread Bible" on page 121.  Her recipe includes sour cream, butter, egg(s), grated lemon zest, vanilla extract, toasted and chopped walnuts, turbanado sugar and is made with cake flour.