As part of the plan to try using up 5 kilos of potato that we have, I turned to Bourke Street Bakery cookbook for Mr Potato Bread.
This was the first time I followed BSB's method of starter built, i.e. number of feedings and amount of starter. In the past, whenever I made the sourdough from BSB, I adapted Hamelman's method.
I'm back to making my favorite green tea bread bun again. Having a mentality like a Japanese (trying to as I'm making something sort of Japanese) that food appearance is as important as its taste. I am thinking to make a nice looking bread roll instead of simple bread bun.
I also got lots of green tea powder I bought during my trip to Japan late last year that is asking to be used. And again, I'm on to my favorite food pair, green tea and red bean, a food pair that is made for each other. A match made in heaven!
I finally got around to make the famous SFBI (San Francisco Baking Institute) Miche the past weekend. I have been wanting to try this recipe for sometimes after reading so much rave reviews from the TFL members.
The recipe was posted by David (dmsnyder). Many of the TFL members have made this Miche and all reported fantastic results (many thanks to David and all TFLers who baked the bread and share their results).
I made Tomato, Parmesan and Basil flatbread from Bouke Street Bakery cookbook this weekend with our home-grown peach tomatoes.
The tomato resembles cherry tomato in size, only with yellow colour. It tastes sweet and mild acidic with a beautiful aroma.
I tweaked the recipe a little by using sourdough starter instead of pre-ferment, which I believe give extra flavour.
The recipe is here.
Every now and then, I take a break from making multigrains bread to fruit bread. I've also been wanting to try making bread with walnuts for quite somtimes, influenced by many wonderful entries from TFL members.
Cranberry and walnuts is a food pair that appears together quite often and I wanted to try making bread with cranberries. So, here go the bread from my last weekend's bake, cranberry and walnut sourdough.
I just want to share my experience at the Red Beard Bakery, an artisan bakery in a small town called Trentham in country Victoria, Australia.
Trentham is about 70-minute drive from central Melbourne. It's a small gold-rush era town in central victoria. We made a day trip to visit the Bakery. I only knew about Red Beard Bakery recently from the Melbourne Food and Wine Festival program, which offers a bread-making class at the Red Beard Bakery.
This bread was inspired by a post at Wild Yeast Blog (and also my inner frugality and curiosity) about incorporating old bread into the dough. The idea is also based on the bread-making wisdom that old bread will improve bread flavour and its keeping quality.
I came across burghul (also known as bulghur) at the grocery section of Oasis Bakery. The name was really familiar and I remembered vaguely from the bread-making book that it was grain. So, I bought a one small tub hoping to try using it with the grain-bread, and the Jeffrey Hamelman's Five-Grain Levain is on my agenda.
It's Australian Day and it's the day when Aussies celebrate with things we love, barbeque, beer and lamington (?). We didn't plan to do any BBQ gatherings but ended up with one.
I only knew about the BBQ 5-6 hours in advance and decided to bring some fresh butter rolls to the barbie. Given the tight timeframe, straight-dough is the only option. I chose the soft butter rolls recipe from Jeffrey Hamelman's Bread cookbook. The rolls can be done in about 3 hours which worked out nicely with the limited time.
I came across polenta flour (maize flour) at Oasis Bakery (a middle eastern food store) and thought it would be an interesting ingredient for bread. I use polenta (coarse grind) quite often with my multigrains bread and I like its taste. It make the bread sweeter and give a nice yellow hue to the crumb.
