I know this is the Fresh Loaf and this isn't a bread, but I just want to share this recipe with you.
The souffle, one of the world's most feared desserts.
You'll need:
Rhubarb compote:
I've been away from The Fresh Loaf for a while. I was still baking and blogging but didn't quite have time to also update the pages here. So, I'll keep it short and sweet for few things that I baked in the past week or two.
Ciabatta with wheat germs and olive oil (from Hamelman's Bread)
There's an awkward name for a bread. It's the third of three recipes that I wanted to do this summer using ADY and it worked out well for me.
It's what I consider a fairly simple recipe using elements taken from Mr Hamelman's "Bread" and recipes I've read here on TFL. I also have to give out recognition to Codruta for her idea of using a paper grocery bag during the proof of a loaf. It's a great idea, simple and effective.
Pain au Levain - Rye with Cracked Rye Soaker and Caraway Seeds
Hi all,
Is there anywhere that I can rent or lease a steam injected stacked deck oven? I am looking for a bakery to rent space that has such an oven and it has been very hard to find. I live in LA and don't think that there are many bakeries that have this type of equipment. Any feedback would be appreciated.
Gena
Hi everybody. I made a light loaf with 19% rye flour. I took my inspiration from hamelman's Vermont Rye Sourdough and from txfarmer http://www.thefreshloaf.com/node/23852/light-rye-cumin-and-orange. I used a liquid levain 100% and 20% of the total flour was in the preferment. The dough had a 72% hydration, but I was surprised of how easy was to handle it. I usualy have difficulties in handling very wet dough, especially in final shaping.
After a couple failed attempts using semolina grind for my starter. My starter was going great with the duram flour. I had only enough duram flour left for one loaf of Franko's Altamura. I gave it a go today in my wfo. Franko's formula 'Rocks' 'lol'. I hope to have a better bake next go round. My oven was to hot and the bread was getting overproofed, just to many irons in the fire today!
If one prepares and freezes stocks and stews and sauces, and breads, it is necessary to re-organize one's freezer frequently. In my case, "frequently" means approximately annually.
I recently went on an expedition in my freezer, to determine whether there was a stash of frozen pesto there (there was not, so I have another project when I didn't need to have another project). In the course of my expedition (picture pitons and ice axes), I realized that I was reorganizing my freezer. Fine, it needed it.
