I made this rye-fennel crackerbread from the new Leader book, Local Breads. Easy and good! The recipe is here.
Susanfnp
So for the first time this week, I got together some people would had expressed interest in starting up a bread baking club and we crowded into my tiny kitchen and baked a dozen baguettes! I had originally intended to have a side by side comparison of baguettes with/without poolish, but just getting introduced to the bread making process was plenty for round one. We used Leader's parisian daily bread recipe for half ver batim, and substituted about 250g of poolish in for the other half of the breads.
Two Starters: Sponge-started white (french?) above, yeast-leavened sourdough below
Whilst cleaning out the coin container on my dresser in preparation for taking the coins to the supermarket to be counted, I found an unused gift card from Barnes & Noble. Had it been there 8 months? 20 months? Who can say; the question was - what to do with it?
Earlier this month I participated in Paney Camp 2007, a bread making learning session with participants from the Garden Web Cooking Forum. I was the teacher and my "students" were from all over: California, Colorado, Michigan, Louisiana, Florida, and North Carolina. Our base camp was a delightful Bed & Breakfast in Oak Ridge, NC which is near Greensboro and very close to the airport. My quilting friend, Marilyn, and her husband Don own the B&B and she has a large kitchen, just right for lots of people making lots of bread.
Luv4Country Soaps
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Is anyone else having issues with how the forum is displaying? It looks like the server reverted to an earlier point and changed the image space allocation. Floyd isn't logged in so he probably isn't aware.
Eric
Ulrike (Küchenlatein) will host BBD #03, and she is asking everyone to make a sourdough-leavened bread, preferably rye.
it is my first time baked bread with starter and rye , my bread came out great!
My first starter
756 g rye starter.
2 cups cup dried dates.
2 Tablespoon Anise seeds.
Also known as Baguette aux lardons.
This is fabulous bread! I baked it yesterday from Daniel Leader’s new book, Local Breads. It is a very easy recipe, absolutely delicious fresh from the oven and today it made incredible toast. The incorporation of slightly browned bacon and his recommendation to retard the shaped loaves overnight to infuse the dough with more of that great smoky bacon flavor is a winner.
I'm posting this recipe for discussion as we have been talking about it on the Glezer firm starter thread. I have made this bread often with variations because I did not have the high-extraction flour yet. I recently purchased the Golden Buffalo flour from Heartland Mill in Kansas and it was superb. I didn’t take photos of those so will next time I make it.
