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Pane Sicilian

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AnnieT on 3 Jun 2007 at 17:17
Brotkunst, Thanks for such a speedy reply. I can see that there is a great deal of difference between flours, lots to learn. I used Bob's Red Mill No.1 Durum Wheat Semolina Flour which I think is finer than the semolina. Living on an island I don't have access to a huge variety, and I was always worried that shipping on a heavy item like flour would be prohibitive. In my area we have one decent store and I did find the Hodgson Graham flour there, along with several KA flours. I shaped my loaves and placed them on parchment paper on a large cookie sheet, then into the frig overnight.

This weekends baking part 2, lots of pics..

tattooedtonka on 3 Jun 2007 at 16:39

I dont really know if these photos will help anyone. I wanted to post them so some folks who may be having problems with shaping batards and baguettes and transferring to peel could see how I do it (I'm not a pro, I'm just using this as the way that works for me). And on with the show....

English Muffins Katie Style

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bluezebra on 3 Jun 2007 at 10:51

COMMENTARY: I made Katie's English Muffins this morning after starting the dough last night and letting it sit out over night. I mixed up the rest of the ingredients this morning and cut them and let them rise then used my cast iron skillet (too lazy to get the cast iron griddle out). I made 3 at a time and it was pretty easy. Woulda been faster with the griddle since it straddles two burners.

Inaugural Trial For General Chaos Starter

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bluezebra on 2 Jun 2007 at 09:59

COMMENTARY: Well I bit the bullet on Day 10 and decided that doubling or no, I would use the leftover starter from General Chaos' morning feeding or die trying! I also had been having a serious case of Sourdough Envy due mainly from Tattoed Tonkas conquest of the Apple Bacon Onion Sourdough Bread and also Katie's very successful sourdough accomplishments.

Sourdough english muffins

Profile picture for user Kjknits
Kjknits on 1 Jun 2007 at 08:05

I used some of my starter that would have been discarded last night during refreshment to make some english muffins.  I found this recipe about 3 years ago on the KAF Baking Circle.  It was submitted by a user going by the name chard.  It makes great english muffins!

engmuff2

 

Thank you, TT

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AnnieT on 31 May 2007 at 21:41
Thank you for the kind offer, TT, but it was logging on that was giving me grief - pictures will be waaaay down the road. I seem to have beaten the computer into submission and didn't get any rude messages this evening. I only hope this doesn't show up twice because I went to preview and lost what I had written. I want to thank Weavershouse for the pizza recipe and great pictures. In a weak moment I invited my grandaughters to sleep over tomorrow night, and I decided we can make individual pizzas for supper. Margaret and Lily will enjoy making a mess and hopefully we will eat well.

TADA!!

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cabbagehead on 31 May 2007 at 13:37
Well, maybe it didn't turn out so bad after all. Although the crust is very hard and it didn't rise as much as I had hoped. It sure is a nice color and it actually smells like real bread.first loaffirst loaffirst loaf - top view
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