Skibum's blog

Well this is the nicest loaf of pulla I have baked in some time. With this being ski season, I began taking shortcuts. I assumed that because I was using a sponge, I could use less than a fresh starter. I did and the previous two bakes had about 1/3 less oven spring than this bake. For this bake I refreshed my 100% starter 1:1:1 and left it on the kitchen counter overnight to double or more and then fall back. I then began the sponge and the bake and easily +1/3 more oven spring. With the additional oven spring the crumb was lighter and less chewy. So much for shortcuts.

I baked some cookies for Christmas, from recipes I discovered on the net and thought I would share. The big ones on the bottom are lemon ricotta cookies with a lemon glaze. Easy and yummy!

http://www.foodnetwork.com/recipes/giada-de-laurentiis/lemon-ricotta-cookies-with-lemon-glaze-recipe.html

I enjoyed these rolls so well, I made a second batch. The big change? I used 3 Tbs granulated onion rehydrated in 2C boiling water rather than 2Tbs onion. I have enjoyed these rolls for sandwiches as dinner rolls or just on their own with a schmear of butter. One of my favourite recipes from any source. Bless you Norm!

Happy baking, Ski

One of the great things about this site is the volume of great recipes to try. One of my favourites is Norm's onion buns:

http://www.thefreshloaf.com/node/6245/another-one-norm-onion-rolls

My two key changes were using a liquid levain and upping the hydration to about 68% The dough hydration as written would be not workable at my elevation and I hand mix all my breads, so no big mixer to help.

Well I thought I got the seams well sealed and the skin taught and did. Still, this is the most dramatic seam explosion I have ever had on this Forkish style loaf. I scored a classic cross, just to be safe.  This loaf has such a complicated bloom, I am unsure where to make the first cut!

What is better than a beautiful blooming boule? A blooming boule and the BEST chocolate mouse I have ever made, from the best recipe I have ever found!!!

From top left, the obligatory weekly pulla braid, country blonde, apple, walnut, cream cheese bread and Italian semolina, sesame loaves!

I used a single batch of pulla dough to make both the braid, 60%  dough volume and apple, cream cheese bread, 40%dough volume. My goal with the fruit, cream cheese bread was to pack as much goodness into each bite as possible. Mission accomplished!!!

Happy baking!  Ski

My first Forkish style boule in a few months. I proofed seam side down and baked seam side up. The last time I did one of these the seams didn't open, so I did a classic, cross score. It looks like both seams and score lines opened up for an interesting loaf.

Oh my! I had to share this recipe!

As a single ski bum, I have been feeding daily on cream cheese, fruit braid and pulla for nearly three weeks now. I have also discovered parts of long ago baked breads in the depths of my freezer. Some still excellent and a couple over time. Time to start baking loaves again and time to feed my starter.

I have baked these cookies a couple of times with great results and this time decided to spike things with a little chipotle powder and some almond. This recipe just called out for some nuts!

Here is the mix:

Well friends, I enjoyed the berry cream cheese version of Floyd's Blueberry Cream Cheese Braid so much, I tried a new filling version first suggested by scarlett75 in July of '05. This is a really great filling for this bread! 

Again I used pulla dough, brushed with a double egg wash after proofing and sprinkled with sugar/cinnamon, then some more sprinkled sugar.

A really nice filling variation on an excellent recipe!!!