Because of some scheduled maintenance on my car, I had to work from home one day a week or two ago. That afforded me an opportunity to accomplish a couple of additional objectives: first, clear out some of the pantry contents in preparation for my pending move and second, make some bread. As it turned out, that also became my last bake in South Africa.
Last night was my second attempt at homemade pasta using home-milled flour. While my first attempt (http://www.thefreshloaf.com/node/25340/experiments-pasta-milling-my-own-flour) was delicious, I tried a few new things based on comments there and reading elsewhere.
Our friends from Israel (wife) and Idaho (husband) joined us for a bike ride today as temperatures in New England hit 80F!
Do you love cooking shows? Ever noticed a difference in the way cooking shows present what it is to cook? Are they the Julia Child types that lightheartledly take hammers to meat and throw a little wine into the pot because "heck, it was already in my hand!" Or do they precisely measure things and triple-check for accuracy like on "America's Test Kitchen?"
Read about my thoughts on this dramatic stylistic choice and how it impacts bread baking in my lastest blog, hosted here:
This stollen is an amazing thing: rich, heavy, and fruity. The dough is different from anything else I know and a little tricky to work with. Before I give you the recipe and the technique, I will start by telling you a little about the history of Dresden Stollen. Seeing that there are very different stollen recipes around, I think you need this little introduction to understand how the Dresden stollen is different and why it is worth making, despite all the effort.
This is Flax seed bread from Hamelman's "BREAD", i baked two days back. It is a 60% Rye bread with soaked flaxseeds. I used Wholegrain Rye in the Rye sour instead of the medium Rye called for. I also adhered to Hamelman's recipe and procedures, including the addition of 1.5 tsp of instant yeast in the final dough.
