My first "Equal Opportunity Bread" (see my last post) had to be a batch of rolls. I like having a supply of rolls in my freezer, when we come home from a trip, and want a bread that thaws faster than a large loaf. So I grabbed one of my most favorite baking books - hey, who said I couldn't include my favorites in my fair baking? - "Brot aus Südtirol". Richard Ploner's breads are all small, mini breads, or rolls.
Progress is being made!
While perusing the cookbook section in a local second-hand bookstore, I came across several copies of Andrew Whitley's Bread Matters in like-new condition. Despite having a number of bread books already, this one somehow followed me home. Mr. Whitley's writing style is engaging. Although he is appalled by the state of British factory breads, he doesn't come across as shrill or vindictive or holier-than-thou.
There seems to be some missing information in the Onion Rolls recipe on p. 114.
Thanks,
Loyd
While browsing through my future bake folder I found a formula for Cherry Pecan au Levain from mountaindog. I've made this type of bread before but this formula caught my eye and it was time to try it out. Minor modifications to his formula were; 50g spelt substituted for 50g of the whole wheat, added 3 Tbs toasted wheat germ and 1 tsp diastatic malt, used a 50/50 mix of King Arthur bread flour and Honeyville Alta Artisan Unbleached All Purpose. The whole wheat, rye and spelt were fresh ground.
Figured it was about time to share what few resolutions I've made this year as a way to make my committment (such as it is) public.
1) Try not to worry so much.
2) Assume everyone you deal with will have at least one crappy day.
3) Give away more bread.
On the last one, I calculated I baked ~600 lbs of bread last year, with much of that given away. People seem to enjoy it, so I'll aim at giving away more this year.
Have a great baking 2012, everyone!
“Rauchmalz” from Germany and Gilchesters from Northumberland, UK.
I made 6 loaves of Gilchesters’ Miche [2 had been sold before I could take photos], and 3 loaves of very delicious Rye Bread using the lovely Rauchmalz; sour but just balanced by the sweetness in the soaker. I suspect this will behave like Franko’s recent loaf, and become less sour in the next few days. The wind has been wild once more, and the wood a trifle damp. Fires have been tricky to build!
I got a book a few months ago that I'm really in love with. "Sarabeth's Bakery"...fabulous! She shares all her secrets as a really good (and commercial) baker. There are NO shortcuts in this book. I've been wanting to really do some laminated dough and dove in this week with her babka recipe. It starts by making a laminated danish dough. Expect detailed instructions and pics on how to integrate all that butter. 3 folds, a single/double/single. Then she requires a 24 hour freeze to best distinguish all the layers. I had some dates getting
