Now I try a new bread from Lutz Geißler and Björn Hollensteiner's Brotbackbuch Nr. 2!
It's looks greit!
Happy New Year!
Yesterday I made three doughs, one based on Bien Cuit's buckwheat fougasse recipe, one tartine-style country bread, and one naturally leavened baguette. All were delicious, but need a little work.
TARTINE-STYLE BREAD:
This was made with 15% Wholewheat Flour, 18% Liquid Levain (79F/100% Refresh rate/2.5 hours), 82% Water, 2% overall salt. I lost my lame, so I was unable to get a super-clean score (I used a paintbrush as a mount for the razor). Oh well, still looks pretty good, albiet rustic. Crumb picture to follow, I'm not slicing it until supper.
I baked some cookies for Christmas, from recipes I discovered on the net and thought I would share. The big ones on the bottom are lemon ricotta cookies with a lemon glaze. Easy and yummy!
We're getting ready for Christmas dinner #2 here; the first one was with the DH's family at the sister-in-law's house so we're hosting my family today with the second one. Busy making turkey dinner with all the trimmings but I thought it was time to post the Stollen (I baked for both Christmas dinners!).
