As I mentioned to Larry on the other his post yesterday, I made your cheese bread ( I was about to..).... but I found out that I didin't have enough sharp cheese although I though I had enough... So, I made " Cheese sheet" to fold into the dough like making croissants instead.
It is not neat..
Today, I made several bread using TFLers fomula. All of them are delicious.
First, I made mutigrain (100% whole wheat flour used) using Franko's formula. I decreased the water amount down to 9% compare to the original one. I have make his original one at the first time that was a failure that the crumb was really tight. The flavor was great but the texture was dry. I was kneading too much... Anyway I will challenge the original one when I get spelt flour because it is a great recipe!
When I prepared to make "36 hours + sourdough baguette" that is posted by Txfarmer http://www.thefreshloaf.com/node/19830/36-hours-sourdough-baguette-everything-i-know-one-bread last night, I mixed the sourdough culture and flour instead the water and the flour by my mistake because I was ready to feed my starters in the same time. The sourdough culture that is my keeper was taken out from refrigerator.( 6 ℃) I didn't want to throw it away, so I continued ...
I started to make a wild yeast sourdough starter on 21st August this year ( from here -- http://www.thefreshloaf.com/node/233/wild-yeast-sourdough-starter) and my first sourdough was Susan's one.
http://www.wildyeastblog.com/2007/07/08/my-new-favorite-sourdough/
You can see my sourdough diary here --- http://www.thefreshloaf.com/node/19544/my-sourdough-diary
I have a question.
When I tried to make a Gosselin or Mr Nippon's looking baguette, They turned out both of them were heavy baguettes. They are looking good indeed. My question is that is right? they are supposed to be heavy? I never had real one so that I can't figure it out. I hope that somebody tell me the fact.
Would you like to surprise your family or friends for their birthday? I do! It is not difficult but time consuming especially if you use multi-color chocolate.But it is worth it when you see their reaction!! That is a speechless moment that I really love to see.
http://justjennrecipes.com/drawing-with-chocolate/2009/10/12/
I found this recipe on Cookpad. ( Japanese) It is very good to eat this in summer using juicy fresh tomatoes, fravorful fresh basil with your own baguettes. I love it without doubt. This recipe was posted by suru-zen. Thank you, suru-zen!!
My favorite's Bruschetta recipe:
Ingredients
My husband had been diagnosed with hypoglycemia. The worsest thing is that he has been suffering from panic attack since he pasted out at the work 3 years ago. I was too silly that I hadn't tried to use 100% whole wheat flour on my recipe. ( My old recipe was 54%(Actually 54.5%)whole wheat bread) And yet he likes 55% whole wheat bread more than than 85% or 100%.
