The Jewish members of my family and friends, have been fasting for the last (almost) 24 hours, as is traditional for Yom Kippur. I have been making their life difficult by baking and making the house smell very tempting. The good thing is that those "fasters" will be allowed to enjoy the results in a couple of hours.
Break-fast bake I
Here is what got me into The Fresh Loaf, dealing with this and a similar oven.
Today it was time for my first try at Essential's Columbia from Maggie Glezer's "Artisan Baking".
Essential's Columbia
I just posted the Semolina Sandwich Loaf ( http://www.thefreshloaf.com/node/4213/semolina-sandwich-loaf ) and wanted to share my experience making this sourdough version of Maggie Glezer’s.
This was really a nice little loaf with a great crust and also a very moist and beautiful crumb. It surprised me with the nice oven spring it had for such a seemingly small loaf.
I’ve been so curious about semolina flour.I didn’t understand much about it and there doesn’t seem to be a lot of information regarding it.After reading as much as I could find in various bread books I decided I had to take a stab at it.So last weekend I baked this yeasted sandwich version along with another sourdough version. (I will post that one separately.)
I baked my first challah last Thursday and wanted to share.
I was unsure what to expect but it was so much fun. I’d been meaning for some time to bake a recipe from Maggie Glezer’s book, A Blessing of Bread, which is a wonderful compilation of traditional Jewish recipes from around the world. Floyd has written a very nice review of the book here.
Finally got around to activating a sourdough starter I got at least two years ago from Ed Wood's Sourdough International; did both baguettes and a no-knead loaf. A couple of photos; more at www.alan-ohio-bread.blogspot.com
the no-knead loaf baked
