Blog posts

Background:

Golosaria is a "culture and taste" exhibition. A unique event that brings to the fore the very best italian artisans. Every autumn they meet in Milano and Torino, and in spring in Monferrato to show you the most wonderful italian foods. Pasta, sauce, cheese, pastry, beer, chocolate, wine ...

Peter Reinhart's  Thin Wheat Crackers on p.291  in  Whole Grain Breads

My interpretation used Spelt Flour type 700 glatt (fine) with additional 30g flour to the recipe.

Chestnut fettuccine with toasted pignoli nuts and sage bring out the pasta’s smoky and rustic flavor. Chestnut fettuccine compliments grilled venison and turkey and adds a new dish to your holiday dinner.

Chestnut flour has a very strong flavor and you may want to experiment with different amounts of flour.

http://turosdolci.wordpress.com/2009/09/03/hunting-season-begins-in-switzerland-and-venison-is-on-the-menu/ 

I'm relatively new to breadmaking and I've been lurking here quite a bit. I think it's about time I made my first post, but since I want to show off my bread, why not make it a blog post?



[i]^ Whole wheat sourdough ready for their overnight retard. Obama lurks in the background, waiting. Some 14 hours later, the boule pops out of the oven.[/i]

This website is awsome!!  Eating homade bread is the best thing in the world. The bread I made before finding this website was junk, but now I'll give my bread away to anybody willing to eat it and feel proud. I've started the sourdough starter listed under "handbook" and everything happened as written. Its the 8th day , but on the 6th day it started smell beerey. About 30 min after I feed it it smells kinda nutty but as the day goes on it gets back to beerey. Is this normal?

A full cooling rack!

NOT pictured, 2 more of the small baguettes, 2 rolls, and a dozen Biscuit.

(please don't look at my sink full of dishes. I promise I washed them all after dinner)

Pictured, Anis Bouabsa's Baguettes, Water Roux Sweet Bread Rolls and Loaf.

I came back from vacation!

I made this Barley batard (1/3 barley , 2/3 Whole Wheat), hearth bread.

Al though i used volume measurements, it turned our more or less sufficient. here it goes:

1 cup naked barley flour (1/3)

2 Cups Whole Wheat flour (2/3)

1 table spoon salt

1/4 teaspoon yeast

1.85 Cup of water, so roughly the final dough is 62% hydration (i could not elevate the hydration further because of the barley flour which kind of hinders the shaping process).

We're invited for dinner tomorrow at the home of one of my favorite high school teachers. He and his wife have become our good friends over the years. I offered to bring bread and decided to bake two different breads that I think they will enjoy: The Miche, Pointe-à-Callière from Hamelman's "Bread" and my own San Joaquin Sourdough. (This version)

My wife thought the miche would be just too much, so I divided the dough and baked two boules of 820 gms each.

The inspiration for this bake: 

http://www.wildyeastblog.com/2008/04/24/name-that-loaf/  

Susan at Wild Yeast has incredible breads on her site and I've printed out quite a few to try. This was one of them.