It was a bread making marathon for me this weekend as I experimented with Jeffrey Hamelman's 70% Rye sourdough using the Detmolder 3 stage method and tried shaping some of Richard Bertinets Fougasse and Epis. Pictures in
http://www.angelfire.com/planet/tomsbread/index.htm
I have tried posting pictures into this site but it still eludes me :(
Tomsbread
Well we just made our annual trek from the Chicago area down to Fort Myers where we will ride out the winter until May. I am into day 5 of a pineapple juice/whole wheat flour sourdough system and so far, so good. Today I made Floyd's rustic bread recipe again and it turned out very good. What I really want to talk about is a new tool, which I haven't seen mentioned by anyone else. That is, an electric knife.
Today I have tried a new recipe. It is from the "great british kitchen" website and is called cottage loaf: recipeand photo as follows:
Recently I baked the following bread with chickpea flour. This recipe is my own creation. The chickpea flour gives the bread a light sweet taste.
100 g chickpea flour
150 g white flour
5 g fresh yeast
~110 g water
1 TL honey
5 g salt
50 g refreshed sourdough
Life finally caught up with me and the taking of pictures hasbeen set aside until I manage to figure out what th problem is with my uploading pictures...the good news is I have more time for experimenting with the favorite recipes (to your left).
I made the cinnamon raison oatmeal cluster , but prefer my original recipe which is a version of "white bread from the Joy of cooking cookbook".
I had ambitious goals for the weekend. I'd try a sourdough version of the whole-wheat ciabatta, try the "stretch-n'-fold, no-knead' technique with my weekly sourdough, and make a pizza, using regular yeast.
We had plans with friends for a mud oven pizza party, and the weather was extremely cooperative. A lovely fall afternoon! We built our mud oven this spring/summer following Kiko Denzer's book, and after a few runs I'm now getting the hang of baking with it.
I was afraid that it wasn't going to rise, but it came out quite well.Hi,
Has anyone ever taken a loaf out of the FRIDGE after it was proofed overnight and put it directly in a preheated oven WITHOUT bringing it back to room temperature? If so, what were the results? Any additional comments or ideas are greatly appreciated. Thanks a lot
