SylviaH's blog

Happy Holiday Wishes to All!

It's been a long time since I've posted anything.   

I came back today searching for this yeasted bread to bake for a family Christmas breakfast bread.

 It's been so long!  I could not remember the name or where to find the recipe.  After searching I found it. 'Peter Reinhart's, The Bread Baker's Apprentice cinnamon raisin walnut bread'.

 My favorite is to use white raisins and pecans.

This bread is loved and has been baked by so many of our long time Freshloafers!

Hello Freshloafers!  It's been a while.  I wanted to update a few things.  Mainly me : )   Looks like I could use some practice posting !

Always nice to check in once in a while and see so many of my favorite bakers, baking!

Here's a little helpful hint I came up with for making a fast banneton for your loaves.  Maybe other's have used this idea but I have never seen it.  SIMPLY use the top half of an egg carton...walla, instant banneton.  Just line it with parchment paper.

I haven't posted recently and would like to wish everyone a very "Happy St. Patrick's Day"!  

Family has kept me busy lately and in a few days my youngest grandson is having some very extensive corrective overbite surgery done.  It's going to be a long recovery.  He's taking it very well and wants to have it done.

To keep things on a cheerier note.  A little St. Pat's Day feast.  Along with the traditional dinner of Corn beef with all the trimmings.  

It seems everyone is enjoying cheesy bread's lately and with Ian's last post on Calzone and watching 'Diner's Drive Inns and Dives' hosting an old favorite diner of mine and it's Calzone's.  It has certainly put me in the mood for one.   

Mike had taken Saturday off from work to do a mountain bike race and neighbors were all home.  So I was make K.Forkish's levain pizza's for everyone.

Before making the pizza's.

Since baking my first loaf of 100% sprouted wheat flour loaf and other recipes using this flour I have loved everything about this bread and the use of this flour.  It's health benefits and versatility is no less than amazing.

No wonder my first choice and first bake from RM new book 'From the Wood-Fired Oven' is his beautiful loaf of 100% sprouted wheat flour.

What a lovely flavor combination for such a robust and tasty loaf of bread.  It will be a staple around here through the holidays.  The corn, walnuts, molasses just seem to mingle so well with all those lovely holiday cold weather dishes.  I can't wait to have a turkey sandwich on this classic New England bread.

I fired up the WFO oven today.  The lovely weather has put me in the mood to do a little cooking outdoors.

I have been wanting to bake Ken Forkish FWS pizza formula using a poolish ferment.

Friday night I mixed up the poolish for his pizza with the intent of baking them in my wfo oven Sunday.  That's one of the good things about making pizza's 'pizze' :)   You can put it off a day or two and still hopefully have some decent dough to work with.  That's just what happened.  Pizza plans were canceled and we went out Sunday and Monday for the evening.

I've been curious about trying the Antimo Caputo Tipo 00 Rinforzato flour.  

A few weeks ago I called an Italian grocer 'Taylor's Market' located in CA and asked if they would repackage their Caputo Rinforzato flour into smaller 5 lb bags.  They were very obliging.  Their shipping is very reasonable for me.

These are great crepes to make using up your sourdough discards.

Crepes make wonderful little packages.  Fill them with fruits, cream, cheeses.  Savory crepes are wonderful too!  Let your imagination run wild.

Mike loved the I served him after dinner.  He plans on putting one together for himself tonight.  Yes, even he can do it.

It's pie month in my kitchen.   That time of year when berrries and stone fruits are the tastiest ever and a great excuse to make a pie or two.

I had my oven all heated up on a warm summer day and, didn't want to let the oven heat go to waste after my two large Sourdough Country Semonlina loaves came out.  I forgot to add the sesame seeds : / to them.  Still they are delicious and made wonderful garlic toast today for dinner.