Hello, I've gone gingerbread-crazy this year it seems. I decided I wanted to take those flavors and try to get them into a loaf of bread.
Here are the pics (not the greatest photos) (this first loaf made with regular instant yeast):
This was the second batch (6 loaves @ 350g, 2100g total dough, made with osmotolerant yeast):
Hello, These small loaves are based on Eric Kastel's Almond, Currant and Orange Sourdough from his book Artisan Breads at Home.
The scoring is an homage to EdTheEngineer's recent spiral-scored boule, that he pictured along with his other lovely breads.
I had some extra orange peel from making Christmas fruitcake, so into the bread it went. I used dried cranberries instead of currants, and reduced the amount of fruit and nuts to a little over 25% of the flour weight.
Hello, I really love Rose's walnutty-oniony bread. I found a maple-veined cheese a few years ago and it paired amazingly well with this walnut bread! Any good cheese is great with this bread though. This is a 69% hydration loaf using milk, with the addition of some roasted walnut oil. I like to substitute shallots for onions; I like their nice pink color and great flavor. Regards, breadsong
Hello, Here is an attempt at the Pear Buckwheat Bread from Advanced Bread and Pastry by Mr. Michel Suas.
What a wonderful book!!!!
The shaping instructions for this bread can be found here (thank you Susan!):
http://www.wildyeastblog.com/2010/01/31/pear-buckwheat-bread/
Hello, I have a group of people at work I wanted to bake bread for. I wanted to make them something special - this bread seemed to fit the bill!
It was such a pretty bread, as pictured in Advanced Bread and Pastry. With thanks to Mr. Michel Suas for a wonderful, if involved, formula - there are four separate preferments and I had to create a spreadsheet in order to figure out how to scale enough ingredients for 2000g of dough.
I divided into roughly 250g pieces to create as many loaves as I wanted to give (with one extra to keep, for tasting!).
Hello, I made a batch of Mr. Hamelman's Oatmeal Bread to make some bread today, so I could use my new bannetons!
My sweet little niece is turning 6. I wanted to make a bread design to go with her 6th birthday card, to form part of her gift for her birthday party tomorrow. This is 220g dough, 5" round banneton, and a small bit of Mr. Hamelman's pate morte colored with cinnamon to make the "happy face":
Hello, This formula has some rye sourdough in addition to a liquid levain.
This is the first time I've tried making a bread with rye sourdough; I'm looking forward to tasting!
These loaves really puffed up during the bake - perhaps a bit underproofed although thankfully there were no blowouts.
From breadsong
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Hello, I wanted to try making something different for a birthday dessert.
I made a recipe of Ciril Hitz's Basic Sweet Dough & divided in two, one half for each 'number'.
Each half was rolled out and covered with roasted hazelnut paste, then rolled up and shaped.
I extended the first roll a bit to make it longer, so it would be long enough the shape the '8'.
I used two metal rings for the '8' and an oval cake pan for the '0' to maintain shape while proofing and baking.
