Mulino Marino is (small) miller near Cuneo (Piemonte) that work hard to produce a high quality stone grounded organic flour. HERE the link to the web site where you can read more about the history, the products etc.
I like Passover and I like Matzah - especially the Yehudah brand whole wheat matzot that they sell at Whole Foods. I like matzah with butter. I like matzah with honey. I like it with brie or stilton on it. I like it in our kosher-for-Passover versions of Lasagna, Spanakopita and Nachos (which we call "Matzagna," "Matzakopita" and "Machos"). And for quite some time now, I've wanted to make my own matzah for Passover. I bake our own bread, make our tortillas - how much harder could this be?
Not much, it turns out.
I have been working on Sam Fromartz's mixed yeast and levain, long ferment method for baguettes. I know Hamelman prefers the poolish preferment method and I have to say I like the aroma that comes off the poolish better than almost anything. So, I decided early this morning to start the poolish and spent the day rereading the chapters on preferment of yeasted breads in Bread.
Decades ago, my elementary school teacher Miss Yeung wrote down 'Simplicity is Beauty' in my graduation autograph book. Even though I knew every word in this phrase, it was too complicated for a 6th grader who was then indulging in Hello Kitty and Melody dolls to fully appreciate the profound meanings behind it and I haven't given it much thought since. Today, the same phrase just dawned on me when I completed Mini Oven's 100% rye. Isn't this bread a true reflection of the message my teacher was trying to convey years ago? It's a simple loaf made with Mini's magic ratio.
Intrigued by the beautiful Baguette's that Sam Fromartz has been baking, I continue to plod along, improving my skills at baking this simple(?) bread. The original post on his blog can be found here.
Alright as promised, here is the instructions for my Bagels. I don't do the whole percentage thing, I am a by feel baker, so my flour measurements aren't set in stone. First thing ya want to do is preheat your oven to 450 degrees.
1 1/2 cups water
1 1/2 tsp. sea salt
2 tsp. reg. instant yeast (not quick rise)
1 1/2 tsp. sugar
1 1/2 tsp. Barley malt syrup
1 T. canola oil
Hi
Baguette is one of my favorite breads. For long sandwiches, with a full meal or just eat fresh with butter. One of the things I like about the Baguettes that I buy from the market is the very crisp crust and a very soft interior. It cannot be eaten without making a mess. But in this case, I really don’t care.
Twice a week I spend time with children from my grandaughter's third grade class, listening to them read. Their teacher is a friend and loves to get a loaf now and again, and she asked if I would take some bread for the children and tell them about sourdough. Always eager to spread the word I decided to use some of my "discard" bread. I made a huge batch in my trusty Bosch and baked up three pan loaves for the neighbors and two large braids for the class. I brushed the tops with eggwhite and water and sprinkled on raw sugar.
