This is a very important cake. My best friend in the whole world is having a birthday today, and I'd like you all to be at his party! Happy Birthday Eric Hanner!!!!
New at this baking. I do love this recipe. I can not really tell the difference between the Kosher Salt and the Fleur de Sel. However, I'm going to try the Irish Butter and see if that will. 
Okay, I have wanted to create this checkered bread - two tones. Wanna capture the 'cubic' shape idea as well (Asian bakers have access to a square bread mould - very cute and handy!). Although the bread is not cubic, I love the effects!
+ The green color is from Pandan paste (which is made from a leaf native to South Asia. It has sweet vanilla fragrance)
Instructions here.
Its been a few months at the bakery, and I've got to confess that I've come home from a shift compelled to write and describe my experiences, yet I've never had the willpower to take up the pen (or keyboard, as it were). All those times were of difficulty, bad days caused by plenty of effort and a healthy amount of optimism, with the outcome being less then what should come out of so much desire and "try".
http://www.thefreshloaf.com/node/17960/pain-au-levain Pain au levain
http://www.thefreshloaf.com/files/u9564/walnut_levain_recipe.jpg Walnut levain recipe
This just came out of the oven a few minutes ago and I thought it looked too good not to take a picture. It's Hamelman's Pain au Levain with Mixed Sourdough Starters. It has two levains: a wheat and a rye. It's not cool yet so no crumbshot. It didn't feel over-proofed but after slashing and sliding it into the oven it seemed to get awfully flat. It certainly sprang back though. I made a loaf of volkornbrot that came out about 15 minutes earlier and because of the strong, sweet rye smell I didn't expect the smell of this bread to be very noticeable but its
Hey All,
Haven't posted in a bit and wanted to share with you something I baked for the Yelp 2nd Annual Bake-Off on Saturday, 5/15/10 in NYC. I was up against some stiff competion with a dizzying array of sweets and savory baked goods... I figured that I wouldn't win against those, but I took comfort that everybody went back for 2nd and 3rd helpings of my bread...
Here's what was left the Cranberry Apple Cider Bread with Walnuts that I baked:
Recently I received a lot of cracked rye (actually I hoped it would be a batch of rye chops, but unfortunately it's not the case...).
I put it immediately to work to prepare my preferred rye bread, something in between frisian rye and this one done from my friend Gi.
The night before I prepared a soaker with:
-320 gr of cracked rye (there are a lot of barely broken berries and some very coarse flour)
I have just finished making a loaf of Rose Levy Beranbaum's "Levy's real Jewish Rye Bread", from "The Bread Bible." I had made variations of her formula noted in other blogs and only recently obtained a copy of the book which has her original recipe. With all the waiting (autolyses) and rising times, this bread was almost a 24 hour project. I started the sponge at about 3 pm yesterday and took the finished loaf out of the oven at 3 pm today. It has now cooled and I sliced it in order to give half to friends. As I don't have a cloche, I shaped the dough into a b
A few nights ago I made the rye with sunflower seeds from Hamelman's "Bread". Its is a 33% rye with 80% hydration (the rye includes a cracked rye soaker). The day I made the dough I immediately saw it was very very wet but I let it work in the mixer so I let it work in the mixer for 10-12 minutes instead of the 5 that Hamelman says. A huge mistake! The dough was over kneaded and like over kneaded rye dough, it went from wet and sticky to extremly wet and sticky!
