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I am back but this time with no bread,,, I am back with my ful & Taameya. I promised before that I'll share the recipes with you. Sorry for being late but I had a lot of work to do. First talking about Ful Medames "Ful medammas also Foul Medammas (Arabic: فول مدمس fūl mudammas) is popular in Egypt , often eaten at breakfast. It consists of brown fava beans, partially or completely mashed, which are slow-cooked and served with olive oil, chopped parsley, onion, garlic, and lemon juice.

Before today I'd never tasted nor baked Brioche. Yesterday I began by making the dough,  and today I made two tries baking it.

First Try

Hello all

I am looking for some help finding a recipe to make a Danish pasty that I use to buy every Sunday for my grandmother in South Philadelphia.  It was rectangular pasty with a crumb and icing drizzled over it. 

If anyone is familiar with this or has any ideas I would appreciate the help

My son asked if I could make hot cross buns for Easter three months ago, so I Googled the recipe and a whole new world opened up to me.  Up until then, I had hardly used internet recipes, and guess what - the first hot cross bun recipe that I came across was Dan Lepard's recipe and it came with this excerpt from [url=http://www.danlepard.com/content/pages/dan.htm/]Dan's website[/url]:

I made this loaf one month back. It was very pleasing to toast, very. i'd recommend all who live in Dubai to try that!

Typical Ingredients:

Whole wheat (coarse bran) Flour, Instant Dry Yeast, a wholewheat preferment, warm water, honey/brown sugar/molasses, sea Salt, whole milk powder, some butter.

Sliced!

This recipe was contributed by Salome, who recently joined TFL. She is Swiss, and the breads she bakes represent a bread tradition which is new to me. The Southern Tyrolean Potato-Nut Bread (Südtiroler Kartoffel- Nussbrot) particularly appealed to me, since I have made potato breads a couple of times and really enjoyed them, and I like sourdough bread with nuts. It seemed to me that the combination of the potato and nut flavors would be delicious.

Just posting up some results from my saturday wood fired bake. I did a pain au levain, running off of thoms country french but I increased the hydration a bit because my high extraction flour absorbs a lot of water due to a small bran content. I mill the flour myself and dont have a super fine sifter so the extra water gives quite an open structure. Comments and Questions are always welcome.

After last week's 70% rye bread, which I thoroughly enjoyed, I wanted to return to the first rye I had made – Jewish Sour Rye – to see if my tastes had shifted. I made the Jewish Sour Rye from “Secrets of a Jewish Baker,” by George Greenstein.

This is a classic “deli rye,” or “light rye.” It is made with a white rye sour. Rye snobs (who will remain nameless) turn up their noses at white rye because it has so little rye flavor. In fact, most of the time, I make this bread with whole rye. But, this time I made it “by the book.”

here is an update on some of my recent baking. I started to experiment with a few new shapes.



I don't know what to call it, tubeshape?



On this picture are just a couple of fastbreads, put in the fridge late in the evening, baked early in the morning. Brought them over to a friend for lunch. Made a BIG impression, a lot more then the effort I put in.

After rye, I think spelt is my favourite flour to work and bake with. Even though it's closely related to wheat, spelt behaves remarkably different in baking. Whenever I bake mostly white spelt loaves, I opt for a 30 minute autolyse before mixing the final dough. After the autolyse, salt, levain and yeast (if using) are quickly incorporated in the dough. The mixing times tend to be extremely short - just a couple of minutes on first speed is often all that's required. I usually do two or sometimes three folds during bulk fermentation.