Andreea C's blog

Hello to everybody. I want to share with you some pictures of these Romanian little sweet breads we make for the 9th of March. The dough is brioche like, but maybe sweeter, the same dough we use to make the traditional "cozonaci" (similar to panettones maybe), the ritual sweet breads we make for Christmas and Eastern.

I have finally managed to translate in English this article I published in my Romanian blog about the history of bread and bakeries. My source was the book ”The History of Food” by Maguellone Toussaint-Samat. 

I hope you will find it useful.

Hello everybody! I managed today to post this bilingual article in my Romanian blog. It features one of my favorite breads. I first baked this some months ago, when I discovered the spice "mahlab" in a spice shop and since then I have baked it over and over again. All the people who tasted it got very enthusiastic about it, despite the fact that it didn't taste like "normal bread" (because of it's mahlab scent).

Hi guys! It has been a long time since I've written here. Meanwhile I have started a Romanian cooking blog, where I have began to post stories about some of the breads I am baking. I wanted to show you some pictures of these two breads I made. I will try to share more often also here my experiences with sourdough. 

So here is the potato bread, a very tasty bread, which filled my whole house with the smell of roasted potatoes. You can check the formula here. The dough was retarded overnight in the fridge.

Hello everybody!

I have just baked this delicious bread for the third time and I am finally content with the results. I really love the feel of big breads, so I chose to make a 2 kg loaf. Making such a big bread is a joy for me also because it always means that I'm gonna make some other people happy with little tasty presents.

Hey you all!

I've just baked the sourdough rye with raisins and walnuts from Mr. Hamelman's "Bread" book (pg. 208) and I am very happy with it. I really enjoy its texture given by the combination the nuts and fruits with the very spongy crumb. It is not sour at all and the crust is very "crusty". Also, the rye taste is evident, despite of this being a 50% rye bread and despite the other flavors. A very good, very tasty bread, in my opinion.

Since my baking got serious lately, meaning that I bake minimum once a week, most of the times two or three times, I thought it might be useful and nice to open a blog here and share with you my successes and especially my problems regarding bread.