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[/center] We're completely distracted these days by our vegetarian burgers. The other day we decided to make them again, using 3 different kinds of beans: black, kidney and garbanzo.
Hamelmans 3 Stage 90% Rye
Crumb and shell
Enjoying a nice piece of challah with a slice of swiss cheese and fresh tomato slices from our garden toms. Was a bit ambitious yesterday and made chocolate almond biscotti and a challah. :)
I recently took a step back to 2006, and resurrected a starter I dried and tucked away in the pantry.
The starter I had been using put its feet up in the air and died. Every bit of flour I put in it was consumed almost immediately and it turned to glop. Doggedly, I kept feeding and using the starter, hoping for the miracle of a beautiful loaf again. Each time I was disgusted and embarrassed at what came out of the oven: bread that was almost flat, and totally lifeless.
As some of you are aware, I have been experimenting for the past few weeks with various English muffin recipes in an attempt to determine what I think is the recipe that truly creates the closest thing to an authentic English muffin. The exercise has been quite interesting and productive. So, here's my opinion, for what it's worth. Dan Lepard's recipe has no equal. Mr.
Pain_de_CampagneBatard
Pain_de_CampagneGrigne
Pain_de_CampagneCrumb
Hamelman's 40% Rye with Caraway
Pane di Genzano (the real thing)
Pane di Genzano
Pane di Genzano Crumb
Italian
This is my favorite Italian bread formula so far. I have been making this for the last two years ago when ever I need a gift for a lunch or my in-laws who love it. When I started making this mix with the biga, I began to understand how much the 12-14 hour pre ferment time helps the depth of flavor.
