This is my fourth challah. I decided to stray from the traditional braid "out of a pan" to braiding first, then letting it rise in the pullman pan today. I am pleased so far. It's hot out of the oven, so I will post the cut picture later this evening. ;)
Luv4Country Soaps
http://www.luv4country.com/catalog
My first attempt at using my new KAF pullman loaf pan. The recipe I used was their insert that came with the pan. It's cooling as I type this, so I won't have cut pics till sometime tomorrow.
Bryna
Luv4Country Soaps
Many a Sunday my wife and son buy a boule at the local farmer's market which they call Spinach Cheese Bread, even though it has lots of other veggie stuff in it too. They like it, so for last week's baking session I decided to try and make my own.
I have been spending waaaay too much time reading all of the interesting comments and hints - love the way people jump in to help. So I decided I have to try to do this "blog" thing - my kids think it is hysterical that Nana is learning such skills. Hope you will bear with me. I made a loaf of nkb today, using 1 cup of white whole wheat and 2 of bread flour (both King Arthur.) My dough was slightly firmer than the last loaf so the folding and shaping was easy.
Oh well...
After reading so much about people's love of the Thom Leonard country French bread, I decided to try it, following the steps in mountaindog's post. Here's the breakdown:
Well today has not been my day. It started out o.k., fed the starters, took my photos, and set out to start constructing a Marbled Loaf. The goal was to take 3 different colored doughs, (green, white, pink) and mix them into a wonderful round loaf with the colors swirling throughout.
Well I got as far as having all 3 doughs made out. The green dough was a Spinach dough. The white was a plain sweetened dough, and the pink was a tomato dough. This recipe was out of Bernard Clayton's "New Complete Book of Breads".
On Mother's Day I found myself without a prepped starter or poolish. There were some leftover mashed potatos in the fridge, so I hit the cookbooks and found a recipe that fit the bill in Bernard Clayton's New Complete Book of Breads.
So I decided to start a baking blog for this BlueZebra to keep track of my baking progress. Hopefully, some of the pros will stop in and offer their helpful suggestions and I will then have it compiled onto my site.
I am also going to ask Bill if he minds if I copy/paste his starter information to my blog so that I will also have it at the ready.
