Hello,
I had some extra time at the beginning of last week to bake some breads to enter in the fall fair.
The fall season is now here - so I thought I'd post this today - season's greetings everyone :^)
A sourdough bread, with the idea for the stencilled leaf and lettering coming from these beautiful breads
A few weeks ago, I blogged about a bake that was destined for dinner with friends. I had asked what they would like us to bring and the response was "Something that would go well with snoek pate." Since I didn't have a clue about what Marthinus put into his snoek pate, other than that snoek is a fish, that left me with (in positive terms) a lot of freedom of choice. I wound up choosing two breads: a sourdough in the pain de compagne vein and Reinhart's pain a l'ancienne.
Yesterday I prepared my bread for today's wfo bake. My starter had been neglected and could have used one more feeding but it seemed to work out fine.
I had my oven fired up very hot for several hours and could have started it later. I had plenty of stored heat, more than I needed.
Well it's about time....
I have been a long time reader and have learnt so much from various bloggers/posters and now I think its time I joined in. Thank you Debra Wink, proth5, TX farmer, DMSnyder, Ananda and Hans Joakim for your inspiring and educational posts.
I guess for my first post I'll show where I am at....
A month ago my new Komo Fidibus XL turned up and I have graduated form being a home baker to a home miller/baker. I love it.....I mean I really love it!
Hello!
MORE tries at rye, following on from a week ago
2 loaves here 1 using rye flour and ryemeal but only half as much sour dough culture which slowed things down somewhat
(an error on my part) the one with the rye flour is the one on the left.
Ok, rye and rut do start with the same letter, and I'm probably in a rye rut, but it's a tasty place to be so I'll live with it awhile longer.
I was so pleased with the openness of my last loaf that I decided to repeat it with a few variations to see if I could still obtain a fairly open crumb structure. Here's the recipe:
Those of you who have been following the forum have noticed the frequent posts on Bagels of all kinds. I have been experimenting with toppings and flavoring myself. Lumos has her beautiful WW bagels displayed on the front page. There has been much written about how firm/dense bagel dough is and warnings about not over heating our mixers by too large of loads or repeated batches.
