This is by no means complete -
just a number of videos I frequently refer to
Kneading
https://www.youtube.com/watch?v=aAvlONuJXP0
King Arthur Baguette making
https://www.youtube.com/watch?v=masipMhrV5c&list=PLE2D447C3F9AAD68F
Russian Braid - Ciril Hitz
https://www.youtube.com/watch?v=nqGwQXFjHgg
http://www.sustainweb.org/realbread/national_real_breadmaker_week/
Yes, I'm still baking.
The following are examples of the things I do quite regularly (the title photo is an adaptation of Hamelman's Wholewheat with pecans and golden raisisns)
This is a "Paderborner", Rye sour Detmolder style with 20% wholewheat
Last Sunday the weather turned British over here, time to do something REALLY BRITISH:
A Pimms party with our neighbours!!!
I supplied some of the food: Tried and tested Sesame Crackers and Swedish Thin Bread (from Bo Friberg's book The Professional Pastry Chef), to go with some hoummous and guacamole.
I will give only a brief description of the process, as making these tasty crackers is really easy, and the formulas and stories around it are published in Friberg's book, which I highly recommend:
Sesame Crackers
Bread Flour 77%
Thanks to Kiesger I have got Green Spelt now.
This is the same recipe and process as in my previous post
just substituting fine Green Spelt (Grünkern) meal for the light spelt.
The formula is here:
Karin (hanseata) invited me to her Götz-Brot challenge, an interesting one that leaves lots of room for imagination.
http://www.thefreshloaf.com/node/38938/challenge-fellow-bakers-bread-knight-iron-hand
Here is my take:
My idea for this Götz bread was to create something that
- could easily be made in a hotel kitchen
- uses a straightforward and flexible process
- uses ingredients that grow locally
Years ago I came across these buns when I went to Basel a lot.
They are sold only during lent, and only in Basel area.
The taste and texture were very memorable - unlike anything I had tasted before.
Next Saturday I will participate in a pop-up market and thought these Faschtewaije might be an interesting candidate.
I found a few recipes and saw what made them special. Lard.
I wouldn't be able to sell a lot of goods containing lard on this occasion (I am going with Hot-Cross Buns)
But my fingers itched and I tried out the recipe.
A distant relative asked me if I would provide the Challah for the blessing at her Son's wedding.
I would have complete freedom of choice for all the parameters, e.g. amount, shape, formula.
The 200 guests were to be seated at 18 tables.
After some deliberation I decided to bake 1 Challah for each table, and a special one for the head table.
I thought I'd get 4 X 500g into the oven, which would require 5 batches.
... lots of things.
First of all,
Happy Chanukkah, Happy Thanksgiving!
Now about my baking - I didn't have so much time for blogging recently, but I am still baking on!
My wife gave me a copy of Yotam Ottolenghi's book "Jerusalem", a great book if you like mediterrean food. Not so much about baking.
