Latest update to the blog index.
2013 The Fresh Loaf Dabrownman’s Blog
1/4/2013 - Panettone - The Last Bake of 2012
1/4/2013 - New Year's Day Pizza and Banana Bread Cupcakes
1/5/2012 - Hanseata’s Sausage Filled Puff Pastry with Cheese
It being summer in AZ, we are baking our pizzas on the gas grill outside. We prefer the big old GE inside for pizzas but the gas grill does a half decent job with the pizza stone heated up. One plus is that the gas grill can get to 650 F and the crust is super crispy, even though the top may not be browned enough.
See through pepperoni can go under the cheese adn still bake up well trapping that fat next to the sauce.
We needed to come up with a white bread that had around 30% of home milled, whole grains that did't disappoint when it came to flavor and sour. We have been developing 80% and higher whole grains with robust flavor and sour but, some folks just don’t like breads like that .....even though that should be against the bread laws :-)
We based this bun recipe on Ian’s and Cleo’s fine hamburger buns that can be found here:
http://www.thefreshloaf.com/node/33946/hamburger-onion-parmesan-buns
After seeing FlourChild’s, breadsong’s and David Snyder’s pizza posts where some of them were dessert pizzas, my apprentice just knew it wouldn’t be long before she had to try one. But, instead of using traditional pizza dough, she used a slightly sweetened enriched dough like a hamburger bun. We have no idea why she does these things but it is fun to watch.
We took last week's more tame bake and decided to gussie it up some. There is just no way to hold my apprentice back when it comes to gussieness. She decided to add some walnuts and re-hydrated black mission figs (one of our favorite combinations for fruit and nuts in bread) and some pumpkin and sunflowers seeds
We decided at lunch time to have sausages for dinner and needed some buns. I went to the KA web site to get a recipe for some that would be ready in 6 hours max. I found a no knead recipe to use as a basis but decided to make a poolish with a pinch of ADY. We put the whole wheat in the poolish to get it wet as long as possible and put half the honey in the polish too.
With English muffins and bagels out of the way this week and breakfast taken care of for several weeks, we moved on to our normal Friday bread bake. We wanted to stick to our 100% whole grain recent theme, this time 99.89% while getting back to some of favorite add ins and return of the neglected; Toadies, ground flax and sesame seeds.
These aren’t your normal whole grain bagels - not that whole grain ones are at all normal much less made with SD and YW. What we did was take the 25% of the sifted out portion of home milled grains and used that to feed the SD starter where the liquid for it was yeast water.
master baker at work even if you have seen it before. The picture is a take on David Snyder's Pugliesi Caprioccio (sp?)and the video is Chad Robertson not baking with a DO :-)
http://www.youtube.com/watch?v=r5kKeKSfyOE
Happy baking
