Like others here I baked a few rounds of basic batards for use in stuffing and bread pudding.
They all used my wheat and rye starters and had a long fermentation. No pressure on these since they just cut all cut and set to dry for a couple days. Definitely improves the taste of things that requires some bread.
A month has blown by since the last time I posted here. With good reason: we spent most of November in Europe visiting my wife's family.
We had a couple of days in London:
The rest in Warszawa...
This bake was loosely based on Reinhart's recipe in his new book "Bread Revolution" however I wanted to tweak it for my personal tastes to make them more tasty and maybe just a touch healthier.
For this recipe I have used sprouted spelt rather than wheat. Here are my other changes:
This is the kind of crumb that I LOVE.
I am not a fan of those big holes in the bread, after all, you can not eat holes ;)
I of course understand that taste differs.
Have a lovely Sunday and HAPPY BAKING.
I guess it happens once in a blue moon... forgot something cos you didnt gather all the components together. The only thing that saved these batards were the sundried tomatoes that were added in and the little shower of salt that went on top as an afterthought. They were bulk fermented and proofed cold more by necessity than by design so could have helped slow down the yeast activity. Certainly the appearance is distinctly duller than normal, lacking the sheen that comes i think from a certain degree of caramelization.. That was SD with sweet raisins sundried tomatoes and thyme..
A picture of this Year's Thanksgiving Puff Paste Rugelach - Apricot / Walnut variety shown but the Chocolate Brown Sugar ones seemed to be the hit as always.
2014 Dabrownman’s TFL Blog Index
1/1/2014 - New Year’s Panettone - 2014
1/3/2014 - YW SD Spelt and White Whole Wheat Miche
My mom always made bread and I was interested but never asked to be taught. My mother in law - same thing.
Now this site has made it possible! My first loaves of French Bread!
Thanks for the information and links to my new world.
I dont do much but I can bake a loaf of bread. It's because you helped me, and for TFL I am thankful.
Cari Amici, solo per voi le Spiegazioni per fare il Panino Coccodrillo.
Gli utensili in plastica e metallo che vedete nella foto principale da noi si chiamano 'tarocchi'.
Qui di seguito i passaggi per la formatura del Coccodrillo.
