Blog posts

Lucy went back to a more simple recipe this week that had some overlooked ingredients of late hoping to take her sprouted grains baking in another direction.  As it turned out, the only ingredient we don’t use often in this bake was the hazelnuts – the 2nd most overlooked nut in breads after pistachios.

I just saw this photos again while I was browsing my album in my phone and they were almost a year old! These are made during my stay at the dorm while having my practicum. They are so easy and fun to make so I thought I'd go post them!

Il desiderio di un Dessert confortante e autunnale e così oggi mi sono regalata questo ....."Cake ultra moelleux aux fruits rouges, amandes et oranges".

Una vera delizia....

Un abbraccio a tutti.

Anna

Here we are again - its now Monday morning (normally a day I don't make bread!) however I've some dough I made up last night that needs attending to.

Last night the dough was left in a (relatively) cool place - about 18°C at about 9:45pm. It's now about 7:40am and I've taken the bowl of fermented dough up to the warmer bakehouse and stuck a thermometer in it:

As you can see, it's risen nicely and cooled down to 18°C. (And I was dopy enough to put my thumb over the camera lens - ah well)

Decided to do another easy sourdough post - did one a while back on my own site, but after some discussion here where I posted a recipe which the person who started that thread had a bit of a disaster with, decided to give it a go with photos as I went.

Most of the time I do tend to bake healthy, wholegrain breads fortified with this, that and the other.  However, every now and again, (actually quite often).  I like to bake a nice classic crusty white bread.  This recipe and method could not be easier and the bread is really comforting and tasty.

Details are here, thanks for stopping by!

http://mybreadandbrot.com/crusty-white-bread-with-flax-seeds/

Carissimi Amici, 

ultimamente sono molto occupata con alcuni corsi professionali che sto frequentando, ma vi seguo sempre con grande affetto e stima. Siete per me sempre una straordinaria fonte di condivisione ed apprendimento.

Vi lascio l'immagine e la ricetta di una mia produzione, chissà se vi piacerà. A noi in famiglia questo prodotto piace moltissimo e lo preparo spesso per fare degli ottimi Sandwich oppure dei Toast farciti.

Well, my new chicken brick arrived the other week, but it's been crazy-busy chez Casa Witty and I've not really had the chance to post... Anyways, here is my new brick - it's the Mason Cash one, bigger than the one I had. I think it will easily take a kilo of dough, though this time I stuck to my standard-sized loaf.

Sometimes you just want a simple loaf. The bread is 100% fresh ground white whole wheat naturally leavened with a three stage build. The hydration is a little over 75%, just kept adding a little water until it felt right, and the only addition other than salt was a small amount of sorghum syrup. The final proof was in the fridge because the dough was moving to fast for proper flavor development and then it only took a couple hours. It was slashed with a double edged razorblade mounted on a homemade handle (the most recent addition to my baking equipment) and baked in a DO.

Sure, as it has been months since I tried these out once before.  Sold at Ken's as demi-baguettes.  As long as I'm on my thang about changing baguettes to batards, and vice versa, why not?  Those black things on top are/were golden raisins, not black jelly beans...