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
I have read that a shaped loaf can be taken directly out of the fridge and immediately put in the oven for baking without leaving it to return to room temperature, and the interesting point was that the loaf can be scored easier that way.
Any ideas about which method is better? I have never taken a loaf out of the fridge and put it directly in the oven. Any comment regarding this is appreciated.
Made a sourdough walnut raisin with added rye and atta this weekend. Its been a really busy weekend and by the time I got home to bake bread with the ready starter, it was already 10 pm. There was no choice but to mix the dough and put it into the fridge, no folding. I continued the process the next morning but the dough seemed a little sluggish even after 2 hours in the warm tropical environment. I resisted the temptation to add instant yeast and let Carl's Starter do its work. Fortunately, it delivered as usual. It has never failed once and I am glad it didn't disappoint this time.
With bread in the freezer, there wasn't much reason for baking this weekend, so I contented myself with some sourdough English Muffins. After all, the starter was due for another feeding, right? Now that they are cooling on the rack, I suppose that I really do need to get to work in the basement.
Baking is so much more fun!
PMcCool
Variety is good. Even with all of the different types of bread to try and to enjoy, sometimes it's nice to do something a little different. So, when my wife asked if I would make some Rocky Road Fudge Bars, I was happy to oblige. This recipe was a Pillsbury Bake-off winner some mumble-mumble years back. I've been making ever since I was in college. It starts with a brownie base:
The base is then topped with a cream cheese filling:
