A lot of TFLoafers have been doing pizza's. Hopefully you are like me and never tire of pizza photos : ) It must be the weather. It rained so hard water ran inside my WFO and now I can't fire it up until it dries out. I learned my lesson. Not all storms are the same. So from now on the oven front gets covered for storms. It just makes me want pizza even more not being able to fire it up.
Freezing bread can be a very good thing! We loved the P Reinhart's Panettone so much at Christmas, I made another batch for New Years. Knowing we would enjoy this bread anytime, I carefully wrapped one up in foil and plastic wrap. What a treat. We had it this morning with Mascarpone cheese. Some breads really are so good it's understandable why they are kept for that special time. Though still delicious. It was a tad dryer and is best enjoyed freshly baked while still very moist and tender.
My daughter, her husband, 3 children and Moochie, one of their dog's just returned back home here in San Diego from a 4 day sightseeing trip to New Orleans. This was one of their many stops. Moochie goes everywhere..see his little ear and foot in the photo! I bet he even got to enjoy some Beignet!
Beignet at the Cafe Du Monde
Sylvia
This is my first time making and eating Panettone. It was a lot of work but enjoyable. This is my version of P.Reinhart's recipe in BBA. While mixing this dough I couldn't help but to say to myself how it appeared like cake batter one minute and then dough the next! I made adjustments in hydration and added some stretch and folds adding a longer time to the proofing. I had ordered some paper bread molds two sizes. I decided not to use the small ones. They were so very small looking. The large ones where a little t
This recipe is from P. Reinhart's BBA. I only changed the soaking of the fruit and extract amounts. I thought I would give my first attempt at a stollen a trial run before making one to take as a gift. There will be some changes made in the next one I make...it will have marizpan and a few other adjustments in handling. I mixed this batch all by hand and the only candied fruit I used was a few candied red cherries because I like their bright color. We really enjoyed the flavor and this is my results.
I love challah and have never tried Glezer's sourdough version. I don't have her book. I was so inspired by David's post I thought I would attempt it. I added some golden raisins because I knew my husband would love them in the loaf so I added some to the 3 braided challah. The round 4 strand loaf is plain but my favorite shape. I only did a couple of things different. I used the lesser amount of starter 200 gms.
This is Rose Levy Beranbaum's Pugliese recipe from her book 'the bread bible'. I hand mixed this recipe. I made them once before ' photos are posted on my blog' http://www.thefreshloaf.com/node/11681/pugliese-loaves and in a little lighter roast. This time I did a little darker roast...simply because I loved the aroma! The flavor starts with a great aroma and is delicious, creamy, nutty, buttery with a nice little chew. Just what you expect from Duram flour! I made these with a 17 ho
Getting ready for some Italian hoagies! This is the recipe from the King Arthur bread recipes http://kingarthurflour.com site type in scali bread in the recipes search box. I hand mixed and did stretch and folds. After my biga or starter they call it 'which can also be made with a 'biga naturale' for a little more chew...it was ready from a long night in my cool bathroom..this morning the starter looked perfect and I cut it up into the room temperature water, mixed it real good to start it dissolving added the olive oil a
