SylviaH's blog

Today I was baking a couple of loaves and thought since I was going to be in the kitchen all day I may as well go ahead and do the first James J. MacGuire's Pain de Tradition loaf that was posted by Shiao-Ping.  The last one tasted so delicious.  This time I thought I would bake it the same as the last JJMG Tradition sourdough I made puting it in the Bell La Cloche..only this time I pre-heated my stones for 45 min.

I used my 2 day old biga on the loaf that is sliced.  The other boule is still a Scali experiment in the works!  Scali has become one of our favorite everyday breads.  The flavor is so delicious.   What the olive oil does to the crumb is so pretty and seems like you are eating buttery pastry and the sesame seeds just add more nutty toasty flavor...I don't know how else to discribe it.  Now I know why this is such a popular bread in New England Italian baking!  It's traditionally a 3 rope braid.  I like the shape boule's give for sliced bread so I

This is yet another sourdough version of the Pain De Tradition.  I baked this in my La Cloche bell for 15 minutes covered starting at a 450 oven and then turning it down to 350F at the start of the bake for one hour total convection bake time.

The taste is very nice and I can taste a hint of the extra organic white wheat that was added.  

This is my attempt at this lovely bread posted by Shiao-Ping.  I did a long write-up but just deleted it and would like to say..My loaf leaves a lot to be desired...but the 'Flavor is amazingly delicious'  I couldn't believe how lovely, creamy, smooth and flavorful this bread tastes..the flavors that developed over the long fermentation are delicious...my crust did soften somewhat and I don't think as crispy as it should be..  I think my next attempt I may adjust my flour so there is a little less hydration.  My dough stuck on part of the banneton when I was pu

Almond-Scented Cinnamon Rolls- I know more cinnamon rolls..but these are a little different and a delicious Italian version!  My husband has been begging for cinnamon rolls and it has been a while...so I thought I would make some with an bit of an Italian flare..this is my adaptation from a recipe on the http://www.rusticocooking.com.  The dough is easy and comes together so fast in the food processor.  This is the first time I have made dough in a food processor..I have to say I was amazed.  I also liked the fact tha

I wanted to have another go at this delicious loaf 'my new love Scali', this time I used a natural biga, mixed the dough, put it into a lightly oiled container and fermented it overnight.  I removed it from the refrigerator and let it warm for about an hour and then shaped one braided loaf...brushed it with one egg white mixed with one cup of water and spread on the sesame seeds heavily and baked it under my enameled turkey pan lid...giving the lid and oven a few spritz of water just before covering the loaf.  I don't know if I'm going to slice this loaf or freeze it..but

With all the chat lately about the 'Baguette Monge'  I pretty much followed that recipe.  I used my K.A.A.P. flour and a poolish..was what I had and I did want to try it with some added Olive Oil as suggested a while back by Jane!  They where baked under a steam cover with added steam!  Just out of the oven so I will post a crumb shot a little later this evening!

Sylvia

Scali loaves make a wonderful flavored Italian bread!  I think I will will use this recipe from King Arthur Flours to make some torpedo rolls even though it is traditionally braided with added sesame seeds.  The crumb is perfect for sandwiches and the crust is crunchy good with the added flavor of the sesame seeds.  We loved it even with my fresh made "Bing Cherry Jam"!  Oh, the cherries are so sweet and good this year and well worth the pitting to make jam!

Put it in your Meatballs!  Roll your Meatballs in your homemade bread crumbs!  Make Rolls!

I was asked for the meatball recipe and for photos on yesterday's blog for Italian Sandwich Rolls I made useing Dan DiMuzio's recipe for Sicilian Semolina Bread...which I snuck in a cup of Organic White Wheat in enchange for the cup of Bread flour...forgive me Dan!!  It was my ADD..I think that's what you call it!

Today I prepared Italian rolls.  Tomorrow I will be making meatballs and Italian hot sausage and wanted a nice roll that would hold up to the fillings.  I have recently stocked up on my favorite Duram flour and Organic White Wheat.  I love Daniel DiMuzio's recipe for his Sicilian Semolina Bread useing the fine duram semolina flour.  But I also wanted to use some of my organic white wheat.  I used his formula and replaced one cup of the bread flour with one cup of the organic white wheat.  The rolls have a nice chew and crunch just perfect crumb for the saucey s