Blog posts

PAIN RUSTIQUE

Toast
Anonymous on 29 Apr 2007 at 15:38
PAIN RUSTIQUEPAIN RUSTIQUE: PAIN RUSTIQUE: Today I made Hamelman's Pain Rustique and I'm very happy with it. It is creamy and delicious. Thanks TTonka and Susan. I made 3 loaves, one for my neighbor, one in a bread tin for my grandaughter (brushed with butter) and one for us. I will make this again for sure. I'm also going to finally buy Hamelman's book so I don't have to struggle to read the recipe from a pdf.

No knead bread

Toast
Ruth Redburn on 29 Apr 2007 at 11:52
I have made this bread at least 5 times.  I usually make two loaves each time.  I have one in the oven now and it smells delicious, as usual.  Have had no problems with it.  I would like to know if any one has made it with all whole-wheat flour. 

My First Challah

Toast
smartdog on 28 Apr 2007 at 19:53

I've been learning how to bake breads the past month or so (without much luck with the artisan bread types). BUT, today I decided to try my hand at a Challah. Here is the pictures of the results. Needless to say I am extremely happy with this recipe! Great "crust and crumb" on this one! I LOVE Challah, and this one tops any I've had from the bakeries.

and cut: (excuse the darkness)

Cinnamon Raisin Hoagies

Toast
mse1152 on 28 Apr 2007 at 17:41

I just finished baking the Cinnamon Raisin bread from BBA. It had no oven spring at all. The only changes I made to the recipe...oops, formula, were to omit the walnuts and use whole wheat flour for 25% of the flour.

 





























 

 

 

 

 

 

 

 

 

My leaning curve Part 2

tattooedtonka on 28 Apr 2007 at 14:22

Well after reading some posts on here comparing different books recipes on a given bread, I gave one a test.

I have been using BBA's recipe for Poolish Ciabatta, with wonderful results in outward appearance.  The crumb was not as open as I hoped though.

the little starter that could - Rosemary Olive Oil Sourdough

Toast
tigressbakes on 27 Apr 2007 at 20:26

rosemary sourdough

This is Rosemary Olive Oil Sourdough from Nancy Silverton's book. I used the starter that I have been growing since Feb - my first one (not Nancy's formula) and I have to say I am proud of this little starter! Oven spring!

I tried the La Cloche top on a preheated stone for 20 minutes. I sprayed the top of the loaf and the inside of the La Cloche top when I put it in and boy did it get crispy!

 

 

Pumpkin bread

Profile picture for user Thegreenbaker
Thegreenbaker on 27 Apr 2007 at 18:03

I looked here for a recipe for pumpkin bread and all I found was the chemically leavened one and a link to a yeasted recipe that my computer wouldnt open :S

Monday night for me is a seasonal feast and we are eating all the seasonal vegies like pumpkin, squash, apples and corn. Kind of odd considering that in the northern hemisphere ya'll are eating that stuff in October/november. :) but, it IS Autunm turning winter down here in the deep deep south! (Aust)

Subscribe to Drupal blog posts