I'm so excited - I just can't hide it - I'm about to lose control and I think I like it.
Until today, I had no idea the Pointer Sisters were bakers.
Hi - another guess loaf;
demerera sugar
strong flour
salt
dry yeast
honey
milk
1 egg
olive oil
------------------------- I just warmed the milk, honey and oil in a pan until luke warm, then whisked it in a bowl with the yeast and salt (don't know that it makes any difference but I don't put the salt and yeast in the same pile at first, more superstition that sense) - cracked the egg in and gave it a good mix with the whisk: sprinkled some flour in to make some goop.
Dill, bacon, olive oil, roasted garlic sourdough bread.
The fam's favorite bread so far. All gone already.
I make this bread this weekend and I would like to thank all who have made this reciently and have posted to this site. It certainly helps to see and read how others have made a certain bread. I wish that I had checked here just before I started and David Snyder posted some picture showing the shaped loaves with the Dutch crunch on.
Sourdough Crackers
Previous blog: http://www.thefreshloaf.com/node/22542/noknead-multigrain-seed-and-nut-loaf
I routinely make baguettes with a straight dough at 70% hydration, and an overnight ferment at 55°F. Curious, in yesterday's mix I reduced the hydration to 65%, all other ingredients (KA AP flour and sea salt) and processes were the same: DDT set to 55°F with ice water, and the dough chilled during autolyse, between S&Fs and overnight retarding for 15 hours. I was motivated to try a lower hydration based on a smattering of comments scattered in various TFL threads that argue open crumb isn't only about hydration.
I promised my self to give Karin's Spelt Walnut Bread a Try, recipe here, and i finally did yesterday, and i was very satisfied.
A drizzly weekend seemed like a good time to fill the house with the aroma of spices. It started out with the need to replenish our supply of Cinnamon-Raisin-Walnut Bread, my Number One Bread Fan’s favorite. Then, I wanted to bake something really special to take to our friends’ new house for a pre-dinner snack and cocktail. I settled on making a second attempt at the Cheese-Curry-Onion Bread from The Cheese Board Collective’s cookbook.
Cinnamon
