Give this a try for a comforting Sunday Supper...and enjoy using all those crusty loaf ends to soak up the smoky juices!
http://www.brightbakes.wordpress.com
Love,
Cathy B. @ brightbakes
I had some fun creating bread that was filled with chocolate. Adapted from Reinhart's Soft Sandwich Bread in Artisan Breads Every Day. It turned out a little dry, but overall, I like the chocolaty taste.
I got myself into a bit off trouble trying to change my e-mail address, instead of changing, could not figure out how that is done, I opened up a new account tried to unsubscribe from my original account no luck am afraid I do not understand the English used, why not have a simple unsubscribe link
Take care
Knud
These are 2 batches of bread made in College on Thursday of this week. I have 6 students entered for a bread competition for Young Baker of the Year, with Warburtons. Their entries are as follows:
I've been trying to bake artisan bread for about three years now, since I picked up a copy of The Bread Baker's Apprentice as an exchange for a Christmas present. In that time, I've never been particularly good about focusing on one particular bread and practicing it until I get it down, as so many of the wise bakers on this site recommend.
I have really become enamored of late with Chad Robertson's Tartine Bread, particularly his basic country loaf which is a combination of APF or BF and WWF. I had to experiment with some raisins and pistachios that I had on hand. The methodology was identical to Robertson's given in the text, same proportions, same times and so forth. My only variation is that I use spring water, I mill local Oklahoma winter hard red wheatberries, and perhaps my method of folding the bread and the number of times that I fold versus the text. I fold 4 or more times depending on what ki
My first attempts at baking bread-like objects involved pizza. About a year ago, Brother David made pizza. It was good. I mean, it... was... GOOD!!! I figured I could do that. So I asked a few (too few, I now realize) questions, and he pointed me to the Pizza Primer on TFL, where I found the Reinhart Neo-Napolitano recipe. I followed it (I thought) a few times, and the results were passable (I thought). The crust was thin (I like that) but not crispy and it didn't really get a big holey crumb around the edge.
I want my weekends back. Some of them , anyway. I would like to have the option of not being tethered to my kitchen, with the ticking clock in the back of my mind, for most of a day off.
The trouble is, I am hopelessly addicted to whole wheat, sourdough, hearth bread. Not a good place to start. Staying up half the night during the week is not the answer either, not for me. I need my sleep.
I'm working on this recipe.
My current state of the art is:
Evening of Day 0
(this approximates 100% hydration starter mix). Let rise overnight.
Morning of Day 1
