After being on vacation 10 days, it’s taken me almost 2 days of intermittent poking around to catch up on the various goings on at TFL. This is one busy bunch of bakers! I especially enjoyed the JMonkey/TattooedTonka sourdough starter event and the reminiscing by others about how they got started with making bread.
After some encouragement and ideas from BlueZebra, and Kjknits, here is an oddball bread.
Apple-Onion-Bacon Sourdough
The brownish color crust is due to large amounts of Spelt flour.
In below pic there is Apple to the right, Some onion and bacon on the left, and you will see bacon up top. With a mild apple cider flavor throughout. In case you were wonderin..
Today we had a large barbeque party with our various neighbors and their children and dogs (it was our dog's 10th birthday). So, I just had to make Hamburger buns and hot dog rolls.
Hamburger Buns
On Friday, when my other baking was going on, I did a quick trial run with Hamelman's recipe. They were OK, but for the production run I made two changes:
It has been a busy time on the farm so the baking has been streamlined accordingly. RC asked for sandwich bread which inspired me to adapt a recipe that I had baked a dozen times or so last year and abandoned for heartier, tastier breads found here on The Fresh Loaf. This recipe is quick to prepare so the sourdough flavor doesn't develop much. Even with an overnight retard in the refrigerator I didn't get a noticable tang. When it was "my sd bread" I added ascorbic acid for taste. I used excess starter in this baking which always seems virtuous in the waste-not-want-not way.
So I find this cool web site about Artisan Baking, only to find out I have been registered for it for a year and a half. Go figure.
Anyhoo, if you read my intro from "Mid-Michigan check-in" you will note that this isn't the first dough I've thrown.
Today was a good day so far. I was able to produce two great loaves of Normandy Apple Sourdough, two loaves of Brownbread, and I have a Olive Sourdough in the fridge for baking in the morning.
Here is the Normandy Apple Sourdough, using my starter Miracle Max for the build.
This is my fourth challah. I decided to stray from the traditional braid "out of a pan" to braiding first, then letting it rise in the pullman pan today. I am pleased so far. It's hot out of the oven, so I will post the cut picture later this evening. ;)
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My first attempt at using my new KAF pullman loaf pan. The recipe I used was their insert that came with the pan. It's cooling as I type this, so I won't have cut pics till sometime tomorrow.
Bryna
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