I allowed the above loaf to stay in the oven a little longer than necessary. However, I did get a nice tasting bread. I used my lame on the top to make sure it opened us since it was sticky. This is me practicing with the lame. how do people keep from slashing open every loaf to check the crumb? I guess I will have to wait till later.
I just made some bread from some dough that I had frozen some time ago. I didn't mark the time and type--so naughty! I pulled it out of the freezer and let it defrost for a day. Then I folded it and let it rest a bit before I put it into the basket to proof overnight. I baked it in my LaCloche baker, which helps me get a better crispier crust.
i canf wait to try to bake with my new babe -RYW. after reading a few entries from this web wite, I decided to build a leaving with Ryw. But its a bit late to wait for it to grow double in size, I put the levain back in the fridge continued baking this morning.
The Cheesy pot bread. I figured out that my photo's are too large and it won't upload, am working on it as I have some interesting ones of the process. This bread is a BIG favourite and the grated mature Cheddar was added during the stretch/fold process which I do 3 times with 10 minute rest between. It works very well as there is no kneading to break the cheese up so there are lots of yummy bits in the finished loaf.
Rye on couche
Finished Rye
Pugleise
Sesame Semolina
I was wondering if anybody can help me, as ive mentioned above i have a 100 % rye flour starter @ 100% hydration, which has been going for about a week. It has started doubling in about 6 hours, but constantly smells like acetone, even when a few hours in. Im in the uk, and its not really to hot here at the moment, so im pretty sure its not fermenting to quickly due to temp. Sorry in advance for grammar/ and or spelling mistakes in advance. just wanted to get this post out there ! Thankyou, craig.
What a lovely flavor combination for such a robust and tasty loaf of bread. It will be a staple around here through the holidays. The corn, walnuts, molasses just seem to mingle so well with all those lovely holiday cold weather dishes. I can't wait to have a turkey sandwich on this classic New England bread.
This is a loaf of basic sourdough white bread, and it had a lovely crumb, but what I needed was actual crumbs! So I sliced it all up and dehydrated the slices in a low, dry oven, and then ran the slices through the food processor. I ended up with about 7 cups of bread crumbs.
And I needed them to make butterballs to go in chicken soup.
Here's the recipe for the butter balls.
6 cups dry bread crumbs
1 1/2 - 2 cups milk, warmed
1 cup melted butter
2 eggs, beaten
My wife and daughter are the cookie dessert makers around here and they are very good at it. We are quickly getting to the Holiday season when cookies and desserts will be abundant. But, you need to add this one to your holiday must bake list:
It comes from Tonia’s ‘The Gurney Sack’ here
Bread #35 had a sponge with rye flour and then the dough included oat flour, whole wheat, wheat bran and bread flour. A nice bread with a different taste.
Next up are some whole wheat breads from the Art of Baking with Natural Yeast. There's a need for a do over already.
