Used the recipe by harrygermany in this thread, comparing to the BBA version last year, this one is richer, denser, and more dilicious in my opinion.
Today is a big day for me. Since starting baking a few months back I've known that I've wanted to make sourdough bread, but not wanting to jump ahead, and travelling a bit for a few weeks at a time, I've put off trying to start a sourdough starter. This was until eight days ago when I returned from my final awayness of the year and set to work on a starter, following a guide I found linked to from here (forgive me for forgetting the source, but it was just the usual flour + water + saltana + go for a wonder around the kitchen while whisking).
A Pasta Roll is a beautiful way to begin a Holiday dinner. It takes a little effort but serving such a lovely dusg will impress your guests.
Hello fellow bakers!
Looking forward to treat myself to a couple of Great Artisan Bread books... anyone have any great suggestions??? Would be greatly appreciated!
Happy baking!
LeeYong
Hello, These small loaves are based on Eric Kastel's Almond, Currant and Orange Sourdough from his book Artisan Breads at Home.
The scoring is an homage to EdTheEngineer's recent spiral-scored boule, that he pictured along with his other lovely breads.
I had some extra orange peel from making Christmas fruitcake, so into the bread it went. I used dried cranberries instead of currants, and reduced the amount of fruit and nuts to a little over 25% of the flour weight.
On Sunday I baked seven loaves of bread, most of which we plan to sell at a church bake sale next week.
A while ago I cut some letters out of cardstock to spell the word 'hope', and I've used them as a stencil many times. (My wife and I put on an annual fundraiser called Georgia's Journey of Hope. I've been using the stencil on bread that I give as thank-yous to the volunteers for the fundraiser.)
Honey is thought to be a healthy good tasting sweetener. I have heard that people from India
avoid baking with honey because there is a centuries held idea that heating honey causes it to
become toxic or poisonous in some way. We have all heard that honey looses some of its healthy
benefits when heated. We also have heard that heating and processing reduces potential for certain
bacteria. Our food processing industry tries to make things attractive for the consumer and more
When I see Mexican Chocolate Crackle Cookies from Daisy_A in TFL:
http://www.thefreshloaf.com/node/20755/mexican-chocolate-crackle-cookies
I like this cookie so much. And I special interesting with chilli chocolate. For me it's very new taste. Normally chilli only on my fried salt meal. And that this cookie lovely white clour and crackle also attract me.
This is a whole Wheat Multigrain I baked in a pan lately, only with no yeast added. Looks like my parents are starting to appreciate Sourdough leavened breads!
Lately , I learned a new trick. To know that a loaf is ready, I tapped on the bottom of the pan. When i heard a hollow sound, i baked it!
I have made miches from Peter Reinhart's BBA, from Daniel Leader's “Local Breads” and the Miche, “Pointe-à-Callière” from Jeffrey Hamelman's “Bread.” All were good breads. Reinhart's was the closest to the Pain Poilâne I remember from my single tasting in Paris some 25 years ago.
