I have wanted to take classes from SFBI for so long, but TX is not exactly close to SF, and my day job really gets in the way of scheduling. When I saw they started offering some weekend workshops, I jumped on the opportunity. And of course, I picked the baguette class, since that's my main obsession.
It is said that making pesto requires patients and love. The motion of the wooden pestle against the stone mortar brings out the oils. Trofietti Liguri is a traditional dish in Liguria.
http://turosdolci.wordpress.com/2010/06/28/trofiette-liguri-and-genovese-pesto/
Growing up in England in the late forties, early fifties, Tatt's cafe Near Folkestone Central train station served the most delicious Belgium Buns. I remember them being 4-5inches across and about 3/4 of an inch high. They were soft and sticky. filled with currants and glazed with transparent icing. It seems that there is only one recipe on the whole of the internet for these wonderful buns but although I have tried it many times it is just not right! Does anyone else remember these buns or have a recipe for them?
My fig tree gave me it's first lovely figs of the summer. For tonights dinner I made a pizza with figs, goat cheese, pine nuts and a lovely sweet thick basalmic glaze. I had some frozen pizza dough and the recipe for the dough is right on the TFL front page list of recipes or just click Here.
I stretched the dough nice and thin and thicker for the crown. It made a lovely crispy pizza crust.
Hamelman's 5 Grain Levain is becoming one of our everyday favorites. Baked per the formula in Bread with added wheat germ.
I had the good fortune of being placed on the bench this morning, which translates to many, many baguettes. Here for your viewing pleasure were the best (probably) and the worst (probably) of the bake. My beastie caught underneath the loading board as it was being slid into the oven, so its back end got tucked underneath itself on the loading.
I had some apprehension after seeing that this is almost an 80 % hydration dough and being somewhat of a rookie, and not owning a mixer. I made the women and children leave, just in case, and went for it.
These rolls are a riff off the test recipe called "Seven Sisters" from Norm Berg and Stan Ginzburg's much-anticipated New York Jewish bakery history/cookbook. I cannot divulge the whole recipe, but I think it's okay to say those are basically cinnamon rolls made with babka dough and baked in a cluster.
After eating some (I'm not telling how many.) of the Seven Sisters, my wife made a number of suggestions:
1. Make them again!
Finally THE sister approved my "100% Rye Sourdough". She does not spend a lot of word about my bread but this time she said: "uhhhmm it's more ..." stop.
Overall Formula
[100%] Whole Rye Flour - 500g
[96%] Water - 480g
[2%] Gray Salt - 10g
Well I think I have officially decided to stop buying bread at the store and just start baking my own here at the house. For this (My 2nd Loaf) loaf I used the receipe in lesson two. I forgot to score it before baking, but it came out delicious anyway.
