This is a new recipe I made from Daniel Leader’s book, Local Breads, for a Parisian loaf of Pierre Nury’s who is a recipient of the prestigious Meilleur Ouvrier de France award, as noted in the book.This is a very rustic light rye considered to be his signature loaf and is compared to Italian ciabatta.
I baked this very large, rustic Italian loaf (pagnotta) a couple weeks ago from Daniel Leader’s wonderful new book, Local Breads, page 197. He states that it is to bake until almost black or charred for the most authentic loaf. I didn’t go quite that far but you can see it developed a lot of color which I always prefer in my loaves.
I just posted the Semolina Sandwich Loaf ( http://www.thefreshloaf.com/node/4213/semolina-sandwich-loaf ) and wanted to share my experience making this sourdough version of Maggie Glezer’s.
This was really a nice little loaf with a great crust and also a very moist and beautiful crumb. It surprised me with the nice oven spring it had for such a seemingly small loaf.
I’ve been so curious about semolina flour.I didn’t understand much about it and there doesn’t seem to be a lot of information regarding it.After reading as much as I could find in various bread books I decided I had to take a stab at it.So last weekend I baked this yeasted sandwich version along with another sourdough version. (I will post that one separately.)
I baked my first challah last Thursday and wanted to share.
I was unsure what to expect but it was so much fun. I’d been meaning for some time to bake a recipe from Maggie Glezer’s book, A Blessing of Bread, which is a wonderful compilation of traditional Jewish recipes from around the world. Floyd has written a very nice review of the book here.
I baked my very old recipe for pumpkin bread this weekend. I love this very spicy recipe and like to add more cinnamon than called for as I always do with that spice. It is a very moist pumpkin bread and also very fragrant. You can see how easy it is to make as well. You basically measure and dump everything together and mix.
Also known as Baguette aux lardons.
This is fabulous bread! I baked it yesterday from Daniel Leader’s new book, Local Breads. It is a very easy recipe, absolutely delicious fresh from the oven and today it made incredible toast. The incorporation of slightly browned bacon and his recommendation to retard the shaped loaves overnight to infuse the dough with more of that great smoky bacon flavor is a winner.
I'm posting this recipe for discussion as we have been talking about it on the Glezer firm starter thread. I have made this bread often with variations because I did not have the high-extraction flour yet. I recently purchased the Golden Buffalo flour from Heartland Mill in Kansas and it was superb. I didn’t take photos of those so will next time I make it.
I wanted to make dill bread so used Floyd’s wonderful recipe for Potato Rosemary Rolls yesterday but replaced the rosemary and sage for a huge pile of fresh baby dill. Then I added another huge pile of freshly ground black Tellicherry pepper. We really like things spicy but I was afraid the amount of pepper I used would overpower the dill. Not having made dill bread before (Tingull's looks so good) I also wanted to try using fresh dill to get a feel for the amount desired. I ended up using 2 1/2 teaspoons of freshly ground pepper and roughly 4 packed t
