Variety is good. Even with all of the different types of bread to try and to enjoy, sometimes it's nice to do something a little different. So, when my wife asked if I would make some Rocky Road Fudge Bars, I was happy to oblige. This recipe was a Pillsbury Bake-off winner some mumble-mumble years back. I've been making ever since I was in college. It starts with a brownie base:
The base is then topped with a cream cheese filling:
I almost forgot it was World Bread Day! But, my weekend baking actually applies pretty well to the holiday.
Last week I had 11 people over for dinner to celebrate Canadian Thanksgiving..Food becomes a focal point for most ex pats (living outside their birth country). My ex chiropractor for example, would get misty eyes when he spoke about his mothers roast duck...in France.
After last weeks failures of french bread...and the previous weeks sourdough fiasco, I have decided to move onto something that is tried and true in the kitchen. The thought was to check the oven's ability to remain at a constant temperature since they moved the gas tank and laid new lines on the roof.
It's been a long week already, and it's only Thursday! I actually did bake last weekend, but am only now getting around to posting about it.
For my birthday, my mother bought me the brand-new King Arthur Flour Whole Grains Baking book. It's well timed.
I made a simple French Bread yesterday. I didn't use a pre-ferment or anything: I actually wanted to experiment with long knead times and see just how much of a difference in taste and volume it made. Something just didn't see right with my dough. It felt tight and, although moist, kind of puckered up.
After I tasted it it was obvious what was wrong: I added much too much salt. Almost double. The crumb still wasn't too bad:
