Dwayne's blog

We had a pot luck to go to and I wanted to try something different, so I looked up rolls in the index of The Rye Baker by Stanley Ginsberg.  There were about 6 different rolls in the book and I finally selected Rye Sticks as the rolls that I would make and take with us.  I was one of Stan’s recipe testers for this book as well as many other members of The Fresh Loaf.  The Rye Sticks was not one of the recipes that the group that I was in got to test but I remember seeing posts from those that did. 

I've taught a basic 1-2-3 Sourdough Bread class at work and for friends a number of times and people generally ask what can they add to the dough in order of getting a variety bread from the same basic recipe.  I give them a few examples and off they go.  I would like to give them a bit more direction than that, like a longer list and approximate amounts (in Baker’s percent).  So, my target is Sourdough recipes like 1-2-3, Tartine (Chad Robertson) and FWSY (Ken Forkisk) and wondering what you would add and how much?

Name: Skunk Bellies (aka Cinnamon Rolls)

 Description:

 First take 3 fresh Skunks and remove the soft under bellies.  Just kidding, no animals were harmed in the preparation of this recipe.  : )

I saw this great video of how to make Swiss Mice by Christopher Bruehwiler on YouTube.  You end up with these rolls that are in the shape of Mice.  The video says to use a sweet dough to make these.  The first time I made these I used my standard sweet dough and they turned out OK.  They tasted fine but they did not keep their shape as well as I would have liked.

Long time no post.

I wanted to try something different and a good friend said that she really like Marbled Rye (Hi, Grandma Phyllis) so that is the reason for this bake (like anyone here needs a reason to bake bread). So I pulled out Peter Reinhart's :The Bread Baker's Apprentice" (aka BBA).  This is the Marbled Rye Bread from there (page 183).  I followed the recipe pretty much exactly.  I scaled the recipe for a batch and a half, two loaves to give away and one to make sandwiches thru the week.

A while back I saw a picture in a Christmas catalog of a very cool looking pastry/coffee cake and I asked here on TFL [url=http://www.thefreshloaf.com/node/26248/help-how-did-they-do]How did they do this?[/url]  I got the help that I was looking for from this great community.  

Well I was able to cross off a long standing item on my to-bake list with this Miche from The Bread Baker's Apprentice.

 Bialy (from Wikipedia): Bialy, a Yiddish word short for bialystoker kuchen, from Bialystok, a city in Poland, is a small roll that is a traditional dish in Polish Ashkenazi cuisine. A traditional bialy has a diameter of up to 15 cm (6 inches) and is a chewy yeast roll similar to a bagel. Unlike a bagel, which is boiled before baking, a bialy is simply baked, and instead of a hole in the middle it has a depression.

I make this bread this weekend and I would like to thank all who have made this reciently and have posted to this site.  It certainly helps to see and read how others have made a certain bread.  I wish that I had checked here just before I started and David Snyder posted some picture showing the shaped loaves with the Dutch crunch on. 

I've had a hard time with bagels.  I have asked a few questions here about my wrinkled bagels that I've made (thanks Mark Witt).  I made Bagels while being a recipe tester for Peter Reinhart's "Artisan Bread Every Day".  I also have made them from "The Bread Baker's Apprentice" but they were always wrinkled.  While testing recipes for Norm & Stan I had some success with their Montreal Bagels.  I did not do anything very different, these just turned out.  So I have been frustrated with bagels.