Blog posts

I just posted the Semolina Sandwich Loaf ( http://www.thefreshloaf.com/node/4213/semolina-sandwich-loaf ) and wanted to share my experience making this sourdough version of Maggie Glezer’s.

This was really a nice little loaf with a great crust and also a very moist and beautiful crumb. It surprised me with the nice oven spring it had for such a seemingly small loaf.

I’ve been so curious about semolina flour.I didn’t understand much about it and there doesn’t seem to be a lot of information regarding it.After reading as much as I could find in various bread books I decided I had to take a stab at it.So last weekend I baked this yeasted sandwich version along with another sourdough version. (I will post that one separately.)

I baked my first challah last Thursday and wanted to share.

I was unsure what to expect but it was so much fun. I’d been meaning for some time to bake a recipe from Maggie Glezer’s book, A Blessing of Bread, which is a wonderful compilation of traditional Jewish recipes from around the world. Floyd has written a very nice review of the book here.

Finally got around to activating a sourdough starter I got at least two years ago from Ed Wood's Sourdough International; did both baguettes and a no-knead loaf. A couple of photos; more at www.alan-ohio-bread.blogspot.com

the no-knead loaf baked

I was wondering if anyone knows how to form a pain de beaucaire. I have found a few formulas but not enough of a description to figure out how the loaf is formed. I have looked on the web, but google does a poor translating job from French to English. Can anyone help?

rcornwall

 Been awhile since I've made this bread - made it yesterday ~ not to pretty -But tasty just the same!!

 Did the "ONE" thing I've always stressed not to do - Rushed it a wee bit - LOL - plus used  bigger loaf pans ( 9x5 ) instead of 8x4 .

 Saw Dolfs pics when I got home and on-line - NICE Job - Plus read about autolyse - going to try this method this afternoon - will post results good or bad -