txfarmer's blog

Another bread from the book "Bourke Street Bakery", using the same white sourdough dough as this hazelnut current bread. The potatoes were roasted until barely soft and chopped to big chunks, so that they don't get lost in the dough. I have had too many potato chunks disappearing into the bread, I might have over-compensated and chopped them "too big", however they are delicious though.

This is my first bread made from the "Bourke Street Bakery" book. The book introduces a basic white flour white starter dough, then add various ingredients to it. In this case, it's toasted hazelnuts (yum! I am on a hazelnut kick lately, can't get enough of it), a mixture of currants and raisins (I like that combo, it's better than just currants or raisins alone), and a bit of rye starter to add some tang. In the basic dough, the white starter ratio is fairly high, which is probably why the bulk rise was only 2 hours. The dough was then shaped and put in the fridge to proof overnight.

The recipe can be found here: http://www.thefreshloaf.com/node/8524/philippe-gosselin039s-pain-%C3%A0-l039ancienne-according-peter-reinhart-interpretted-dmsnyder-m - thank you David!

I changed the formula to use my 100% sourdough, the rest is as the same as the formula in the book. It's a straightforward bread, autolyse, knead a bit, add olives(I may just have used a tiny bit more than what the book suggested), gently incorporate, bulk rise for 4 hours (two folds), shape, cold retarding for 12 hours, pull out of the fridge and continue to proof for 100min, bake at 460F for 45min.

if pizza and savory monkey bread meet and have a child, it will be this dangerously delicious bread. Recipe can be found here: http://www.choosy-beggars.com/index.php/2010/02/11/bocconcini-stuffed-mediterranean-bacon-pull-aparts/comment-page-1/#comment-4560

My MIL was visiting from China for a few weeks. Her teeth aren't the greatest, and like most Chinese natives, she prefers softer, richer breads, so I have been making mostly enriched breads lately. This Brioche dough is from the book "Tartine", from the bakery of the same name. Brioche is so versatile, one batch of dough was enough to make: Brioche Nanterre (570g of dough in 9X5 loaf pan)