So I love blogging and I've recently discovered break baking. Today I have discovered this website, and it's everything I could want :) Blogging and bread! I wanted to be more self sufficent with my food and I would love nothing more than to not pay $3.00 for bread each week when I can make it myself for half that.
I have never had much success with Rye bread, and have no experience. Can anyone suggest a good true to form marbled rye recipe?
Naomi Yoheved
Hello everyone!
I'm here just to let you know that there is a new llocal flour mills just outside Thunder Bay, Ontario from Brule Creek Farms. The wheat is grown locally and stone milled locally. I have just heard about it through the local farmers market, but I am looking forward to trying it on my bread recipes.
Naomi Yoheved
Hi all! I've been one busy person what with the holidays, kids, etc. But now life is settling into a more calm and regular rhythm. So, I'm BACK!
Over the holidays, Steve from Breadcetera, and I did a flour swap (yes, it cost a fortune!). We sent each other dried samples of our starter and flour. I sent him some organic stone-ground T55 and T65 and he sent me some KA AP and bread flour. Not so much because he himself uses that particular flour, but he figured it would give me an idea of the type of flour many people bake with.
I needed some easy burger buns and these were perfect with just a few changes! Hamburger/sandwich Buns with added 12 grain KA flour and potato. I left out the gluten...original recipe from Beth Hensperger Bread Machine Cookbook. She has some amazingly good recipes in this book! These had a very nice flavor and crust with a tender crumb....great for sandwiches!
In getting started down the path of baking, I'd been having problems with dough failing to rise in the oven or the second time - so the enthusiasm of this bread comes in having the faith to cut my rise times in half sine I was using Fleishman's instant yeast. Once I did this, I was able to get the bread I finally wanted without the disappointment of a heavy, dense loaf that seemed like it should work.
I hope everyone had a merry Christmas and lovely new year celebrations!
After getting the rye sauerteig starter from Leader's Local Breads going, I have been gradually working my way through Hamelman's rye sourdoughs. I've become completely enamored with hearty rye loaves, and I feel I am getting a bit better at working with these kinds of doughs.
Rustic baguettes and ciabatta from Gosselin's formula (as described by Peter Reinhart)
Pain à l'Ancienne baguette crumb
I made these baguettes and ciabatta from the formula Reinhart says he got directly from Phillipe Gosselin. The version in "Bread Baker's Apprentice" is a modification.
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When I made challah earlier this year, I thought I did a 6 strand braid to wrap around the 6 strand woven ball. But it wasn't until I made festive bread this Christmas that I realized how to do 6 strand braiding correctly.
Braiding bread dough is really pretty easy. Even 6 strand braiding, once you get the hang of it, is pretty easy.I made this danish pastry from the recipe on Breadcetera by Michel Suas. "Thank you very much Steve, your video is wonderful!" It's definately an improvement over the first posted Danish Pastry...being Irish I of coarse used the suggested unsalted Kerrygold Irish butter...but I really think I would have liked a Danish Cream butter better in my pastry...this is just a personal opinion....the very first time I attempted making a Danish Pastry it was a sourdough one and I used a regular unsalted organic butter and I just liked the way it baked up a lot better and the
