Hello guys , did you miss me ???
I really missed you sooo much!!!!
I bought something new???here it is!!!
baguettes moulds.
So i used it several times , the results were amazing!!!
[/center]
The cooler weather has set in with a vengeance and whenever it is windy, our draughty house is even colder than usual. Consequently, I was once again having difficulty getting dough and/or shaped bread to rise.
cold kitchen = SLOW rise
So I decided to add a tiny bit of commercial yeast to our wild bread recipe. The dough still took forever to rise - it was after midnight when I took the bread out of the oven.Does anyone know when this special baking day was started? I have just read about it today on a recipe site.
Sylvia
Today had been planned to be a baking day since I have company this weekend. I made a preferment (sans commercial yeast) last night for some Challah, and realized I had more than enough. I decided to try Norm's Onion Rolls with a levain instead and the results are good. Great taste, however, I didn't deflate them enough.Then as I decided to look over at TFL this A.M. and I found Norm has done it again, another recipe. So, that said, I had to try the new rolls. Great and light,very easy and THANK YOU Norm, again!! You are an amazing baker!!
The best sourdough I've made in months. Amazing how a half a cup of potatoes softens everything up.I currently use SAF instant yeast. However, in King Arthur's recent catalog they list a yeast that I haven't seen before; SAF Gold instant yeast (page 11: "yeast", olive colored rectangle). The ad write-up states: "saf gold instant yeast Specially formulated to provide the very best rise in doughs high in sugar (sweet breads) or acid (sourdough) 15.86 oz. - [item no.] 1457 $6.95"
Has anyone had experience using this yeast in a sourdough? If so, please post a short note re: results.
Traditional Russian Mennonite Buns
This is what I pulled out of my oven today, a good 2kg of dough worth. First a small batch of light rye rolls made somewhat according to the instructions for making sourdough italian bread that was posted here earlier by Dmsnyder i think. The formula does only call for white flour but as I live in sweden I find that breads should contain at least a small portion of rye!
I'm slowly working my way through the bread section of Michel Suas' terrific book AB&P and found this interesting bread with an interesting history.
Pain Meunier: (Miller's bread), the loaf has all of the components of wheat (white flour, whole wheat flour, wheat germ and cracked wheat).The following brief description of this bread, taken from Michel Suas book “Advanced Bread and Pastry”, appears at the beginning of his formula for pain meunier:
