Baking Challah is a weekly thing in my kitchen. I have blogged about it extensively. For the holidays I did something a little "special" inspired by a long ago post by Mariana (I think).
Rosh Hashanah Challah (yud bet)
Same party with neighbors (see Eliopsomo), different bread. From the book "Savory Baking from the Mediterranean" (Anissa Helou), page 133. This was definitely an interesting a delicious treat. Two loaves did not last very long.
Tortano Ripieno - Savory Baking from the Mediterranean
A party with neighbors brought some new inspiration to bake something different. From the book "Savory Baking from the Mediterranean" (Anissa Helou) I picked the recipe for Eliopsomo, or Greek olive bread. The book does not specify baker's percentages or weights, but I used my Dough Calculator to compute those. The conversion for spinach, herbs and olives are guesses and probably not exactly what the author intended. Nevertheless, I doubled the recipe and made two loaves.
With Christmas and Thanksgiving right around the corner I thought I would start this blog to let everybody on this site know what an old retired Baker with over 25 years experience in the baking industry does for the holidays. Well this year I'm going to do pretty much the same thing that I do every year which is come out of retirement. Even though there are only three people in the house my wife my son and myself my home turns into a small commercial bakery. I literally produce enough products to feed my entire apartment building. Being that you can only produc
It's been a while... I have not written anything for a while, or baked anything for a while. It was a combination of work, and also a certain level of frustration with making bread by hand.
Suas Baguette
I thought I would try the formula and method pointed out by SteveB last week for Michel Suas's Baguette. You can see the original post from Steve here. The images of how to shape a baguette were I thought unusual since it requires degassing, flattening and rolling out for the length. Not the gentle handling I strive for.
I have been busy with everything but baking. So last night I started refreshing my motherdough from the fridge. It sits there paitienly and I eventually get around to it once every two weeks. I decided to use it insted of my counter-intelligent sourdough starter I keep for weekly baking at 166%.
I tore off about 50 grams of motherdough. I used a simple formula of ( I made a really small amount) Which is a variation from Janedo's Monge recipe which I have come to love. Thanks Jane!!
250 grams Hi Gluten Flour
175 grams of water
50 grams motherdough
I kept losing this recipe, so am placing it here in my blog!
