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Grilled Pizza and other assorted bakes

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JMonkey on 3 Jul 2007 at 09:25
Even in the midst of moving, a family’s got to eat. And with the beautiful summer weather we’ve been having in New England (70 degrees F, sunny, low humidity – ah, New England, I’m gonna miss ya), I’ve been cooking an awful lot on the grill, and I finally got around to making grilled pizza. Of course, I did it with whole wheat.

europen bread help

Toast
rcornwall on 3 Jul 2007 at 09:18

Hello, my name is RYan and I am a professional chef looking to become a professional boulanger. I am looking for someone with an intimate knowledge of regional european breads. I have many excellent books, but I am looking for some info on harder to find loaves. Does anyone know any one that may be able to help. I am about ready to start making international phone calls.

THanks,

Ryan

Wheat Harvest in Kansas

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pmccool on 2 Jul 2007 at 19:53

In spite of the crazy, rainy weather of the past week or two, farmers in Kansas and other Great Plains states are trying to get the wheat harvested whenever field conditions allow. On my way home from work this evening, I saw these guys making their way across a field:

khobiz mohala (sweet round bread)

meedo on 2 Jul 2007 at 14:27

 

 

Makes 16.

A traditional bread recipe in Arabic gulf area, bakes in a special tanor build in the ground.

Serve in weddings, special occasions (Eid al adha), or the religion occasions, with coffee and dates.

This recipe is so healthy and full of nutrition.

For the dough:

5 1/2 cups all purpose flour.

BBA basic sourdough

Toast
AnnieT on 2 Jul 2007 at 12:05
After a few disappointing efforts I have to report that yesterday the dough fairies were on duty. I really like the firm starter PR calls for, and as I dropped the pieces into my mixing bowl the flour flew! Next time I will be more careful. I mixed all together and left it alone for 45 minutes and then did a Mike Avery fold and left it again. The dough was already feeling good and I attempted a French fold which went pretty well. Not sure whether it is allowed to mix methods like that?

The itty bitty flour test

Toast
mse1152 on 30 Jun 2007 at 20:13

Hello,

There are a few of us living in San Diego. Susan (of upside down Pyrex bowl cloche fame) and I (of no particular fame that we can talk about here) have gotten together a couple of times. Last week, we did a field trip to a place called Lakeside Poultry that no longer sells poultry (???), but does sell restaurant supplies, including 50 pound bags of flour. Susan bought a bag of Gold Medal Harvest King, and I bought a bag of Eagle Mills organic bread flour (from ConAgra, not exactly your old time mill).

A baking day in pictures

Profile picture for user Floydm
Floydm on 26 Jun 2007 at 20:55
Sunday I finally got a real baking day in. It was the first time in... 2 months? 3 months? A very long time. I started with the Sourdough English Muffin recipe that Kjknits posted a month or so ago. They were *amazing*. There wasn't a terribly interesting smell or anything, but when I bit into one it was just one of those "Oh, wow" moments. I will definitely be baking them again.

Ataif bil ashta

meedo on 26 Jun 2007 at 08:27

This recipe from the Middle East, we eat it especially in Ramadan or any time of the year, cause it's so tasty.

 

For the dough:

2 cups all purpose flour

1/4 cup whole wheat flour

1 1/2 teaspoon yeast

1 1/2 teaspoon sugar

1 1/2 cup fat free milk

1 1/2 cup water

 

For the filling (ashta):

2 cups fat free milk

7 1/2 tablespoons corn starch

1/4 cup + 1 tablespoon sugar

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