SylviaH's blog

JHamelman's Light Rye and Pain Rustique, Thanks to Franko!

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Today I baked 4 loaves, 2 light rye and 2 pain rustique from JH 'Bread'.  After seeing Franko's lovely bake of the Pain Rustique, it sounded and looked so good, what a perfect bread to have on hand. The flavor is delicious and the crust sang.  I left the caraway out of the light rye.  The bread is very good, but I prefer more of a rye flavor. We were up late last night and so it was about 2am I put together my poolish and sourdough..tired as I was today, I baked the breads and made a rotisserie chicken for dinner.

Irish Soda Bread for St. Patrick's Day!

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Today I made Irish Soda Bread to enjoy with our St. Patrick's Day dinner!  I've listed the ingredients and if you would like to see photos of step by step instructions they are on my blog Here.  Making soda bread, takes a little practice.  The list of ingredients are what i used today, I added a little extra flour, while gently mixing the dough and used a heavily floured board to shape the dough.

1. 280 gms All Purpose Flour - low protein         

Fresh Cranberry/Orange Scone Cake!

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While spending time in the kitchen stretching and folding tomorrow's bread, I made a scone cake with some of my frozen cranberries and candied orange peel.  This is a variation on a recipe I have posted Here.     I used the same recipe exchanging the lemon zest for a cup of mixed, candied orange peel, and whole fresh frozen cranberries.  I tossed the cranberries and orange peel in a small amount, apx. 1 TBsp. flour before folding them into the mixed batter.

Dinkel-Walnussbrot- Thank you Karin!

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Thank you, Karin, for a wonderful formula!  A Keeper!

My first attempt at working with 100% spelt flour.  

I baked this bread yesterday before rushing out for the day.  It works great for a busy schedule and I could have even taken less time by not over proofing it, I'll know better next time after reading, other members advice about mixing and proofing spelt flour breads.  The 'my' crumb was to dense but the flavor is outstanding,  I loved the spices and nut combo...oh and the buttermilk!  

Goji Muffins with Mixed Whole Berries, Citrus and Pecan topping!

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I wanted to use some Goji berries in my baking and so I thought muffins would be a good start.  I purchased the softer more like raisins dried berries from Whole Foods.  The combination of whole berries, with a pecan topping made a delicious breakfast or snack muffin.  The  fresh candied orange peel I recently made was a great tasting combination with berries, especially the goji berry.  The recipe is my version of Blackberry Muffins from Williams - Sonoma Muffins book.

Topping:

90 g sugar

3 TBsp. All Purpose Flour

Orange Peels and Wheels

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I made a fresh supply of candied orange peels for my spring holiday baking.  I find the video on you tube, by yanghalying, very intertaining and instructive.  By using her method for candied peels, I have excellent results, firm, colorful and tasty candy peels, for oranges and lemons.  

What I did on year 3!

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While having my morning tea and viewing the latest on TFL, I noticed yesterday was another beginning year for my membership.  I wasn't going to post this bake, but what a great excuse to show what I did for most the day and evening yesterday!  

The weather was gorgeous, finally another lovely warm sunny day. 

Whole Grain Bread, French Apple Tart and Fresh Ravioli today!

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This is one of my favorite whole grain breads, Miller's Loaf @ 100 'sourdough hydration' for the added wholegrains.  I added the 'harvest grains blend' from KAF, I often order this mix when they have free shipping...it's very convenient and always very fresh.  The Miller's Loaf with whole grains is a recipe from the Northwest Sourdough breadsite.  Since I was baking today I decided it would be a good opportunity to make a French Apple Tart by Sarah Moulten, it is featured this month in Saveur Magazine's 100 Chefs edition.  

Almond Russian Braid for the New Year!

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This is my first time making an Almond version or any version of a Russian Braided loaf and second attempt at posting it..a lot of writing today 'lol'..did better after going out to the movies!  A recipe from 'Baking Artisan Pastries & Breads' Ciril Hitz forward by Peter Reinhart

This bread is every bit delicious and rich as it looks...a real pleaser!  What a lovely gift it makes too!

BASIC SWEET DOUGH

1.  Whole Milk - I used 2% - 365g

2.  Eggs - I used 1 large and one yolk for sealing seam - recipe calls for 50g for dough

Panettone with Cherries, Chocolate and Pecans!

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Not in the mood to spend hours in the kitchen, or feeling confident yet enough to tackle an authentic italian panettone, but want a lovely festive tasty panettone!  Mix it up tonight, bake it tomorrow!  These are festive little Panettone's and perfect for the Christmas Caroler's along with cup of hot coco!