SylviaH's blog

Well I'm just getting in practice...the fire needed to be hotter today..Im still very much in the learning stages! At least I know how to build a fire!  That took practice..now I can make a fire with only a few minutes of the smoke you get when first lighting up the logs and let me tell you...you can get a lot if you don't do it right!  The first time my daughter and I lit it up...the fire department drove by in our neighborhood!!  I guess they saw what it was and didn't bother us.  A neighbor probably called!!  We had such a 

J.H. Bread Book recipe for Baguettes with Poolish.  I made a morning poolish and baked this evening baguettes and rolls.  I used KA AP flour.  The Baguettes were so light and the rolls are delicious!

These rolls are great alone or for sandwiches..so light!

We celebrated St. Patricks Day with a traditional dinner!

Mom's Irish Soda Breads.

Traditional Corned Beef Dinner

Dessert:   Buttermilk cake with Irish Tea Fondant/Glaze

Semolina Sandwich Loaf from DL Local Breads.

My order for K.A. Irish whole meal flour came today.  So I thought I would give it a try using my recipe posted earlier for Sylvia's Irish Soda Bread {I don't know how to do the link} to my blog!

This is the first time I've tried this popular bread.  I used my Australian sourdough.  I'd like to try making it again...I had a lot of running around to do today...but at least it got a long ferment but pushed and shoved around a lot getting it into the oven...I should have saved myself a lot of grief and just put in on parchment paper!!  I'll know better next time! 

Jeffrey Hamelman's Vermont Sourdough W/Whole Wheat

Irish American Heritage Month

This is a very nice tender and delicious tasting 100% WW Cinn. Raisin loaf using P.R. recipe.  I used dark and golden raisins in the soaker.  There were some hungry mouths so it was sliced a wee bit warm...very nice with cream cheese!  

I'll have to give this sourdough recipe another try...it is very tasty!  I bulk fermented it overnite in my very cool bathroom!  Though I did not succeed in this loaf turning out the way I felt it should...I think it definately deserves a little more effort next time! 

I used a mixture of Dark and Golden Raisins.  With a light sprinkle of brown sugar and cinnamon!

This is the half of dough I saved from yesterdays Basic Italian Loaf...I put it in the frig. overnite and shaped it while slightly cool.  Gave it my rolled in the soft floured linen for final proofing...which helps me to achieve a rounder loaf!  It was then placed under my steaming pan and given a 5 second burst of steam.  The oven stone and lid were preheated 500F. Placed the loaf in and  turned down to 485 for 30mins...lid removed and continued to bake aprox. another 5-10 min. till nicely browned.