Isand66's blog

13Mar

I finally got a chance to bake some bread tonight after making a bunch of pizza over the weekend for my family.

I have not made rolls in a while, so I figured it was time to give it a go.  I was going to make some straight onion rolls from the recipe in Inside the Jewish Bakery by Stanley Ginsberg and Norman Berg, but I decided to try something a little different.  I used the onion topping recipe from the book and created a nice soft dough using some smooth style ricotta, whole eggs a

I really did intend to make one of the 100 recipes I have saved from assorted websites and blogs or one of the 1000 recipes from one of my bread books.....really...I did.  Well this recipe is kind of adapted from Peter Reinhart's The Bread Bakers Apprentice.  I started with the recipe for Italian Bread and changed the biga to using  my sourdough starter or le

This recipe is an adaptation from Veronika at http://eattheroses.wordpress.com.  It uses the no-knead method and allows the gluten which is very weak in rye breads to develop slowly.  I decided to add some dark beer to give it an extra kick and also used First Clear flour instead of Bread or AP flour.  I ended up keeping the dough in th

I get a kick out of trying new types of flours and grains in my bread baking.  I frequently shop on-line at King Arthur Flour and like to try new and different products when I can.  I've read many recipes on The Fresh Loaf using soakers and have tried a few recipes from Peter Reinhart's Whole Grain Bread book with mixed results.  I decided the other day to try my own formula using

The last time I made Ciabatta I made a sourdough version that came out quite good.  In my never-ending quest to try to create something new and hopefully great tasting I came up with the concoction below.

• This ain't your Momma's traditional cornbread, but if you want to try  a great tasting bread with a nice sourdough twang, and corn flavor then read on.

I was in a creative mood the other day and decided to try something different.  I have made semolina bread before but this time I decided to convert the starter over to a semolina based concoction along with a little whole wheat flour as well.  My wife had bought a nice ball of fresh mozzarella so I figured why not incorporate some cheese and throw in some roasted peppers and roasted potat

We had some left over avocados that were getting very ripe so I decided rather than throw them out I would try to incorporate them into a bread.  I used 1 ripe avocado and mashed it up with a fork until it was the consistency of guacamole.   I've also been wanting to try to add some yogurt into one of my breads and figured this would be a good combination with the avocado as wel

It's been a while since I made my own pizza so I figured it was time to make a go of it again.  I have been reading many posts about using 00 style flour and how it really only works best when you can get your heat source over 700 degrees.  I don't have the ability to do that just yet, so I decided to combine 50% Italian Style Flour from KAF and 50% KAF Bread Flour and see what h