You are all going to think that I keep posting the same loaf of bread over and over again because they all look so much alike! Ha ha! I promise that they are all different.
My previous attempt at an artichoke loaf had too much garlic (in fact, I should just call it a very successful garlic bread) and not nearly enough artichoke hearts. The cheese (a mix of shredded parmesan, romano, and asiago) worked really well.
For this attempt, I roasted the artichoke hearts (maybe a bit too much) with Italian seasoning and olive oil. I also used a lot more of it, and omitted the garlic altogether. Because the cheese in the last one was just right, I used more of it in this version. :)
For my third loaf of my personal 50 loaf 2017 challenge, I'm repeating the Tartine-esque country loaf already. It's a great loaf, and I've gotten reasonably good at it (well, my version, anyway) so I'll be baking it fairly often.
Why does my bread at times split open while it is baking?
I baked something I hardly ever do anymore (for some reason) - a simple white ciabatta. I had forgotten how wonderful it is to work with a soft, silky, high-hydration white dough with olive oil, and simply fold it into a rough shape. The bread was perfect cut into pieces for dipping into our New Year's Eve cheese fondue, as well as simply enjoying with butter or whatever. Even dry leftover cubes went into the bowls of stew made from the leftover meats, broth and vegetables from the broth fondue, to soak up all that tasty goodness.
Cookies and yeasted Pretzels were my gateway baking experience to bread! And this is a post about cookies. On November 2 I had the good fortune of meeting Dori Greenspan, noted cookbook author. I brought my wellworn cookbook, Paris Sweets for her to sign and she also signed a copy of her new latest cookie cookbook, Dorie's Cookies!
These were a few of my favorite things
Whole Wheat Fig-Pecan with 75% hydration mixed flour Levain
Hamelman Olive with 125% hydration Rye Levain
SFBI Pain au Levain with caraway seeds, cornstarch glaze and 75% hydration mixed flour Levain
The past few weeks have been busy with work, the holidays, and travel. As a result, I didn't have much time to bake. Last week, I received a copy of Tartine No. 3, which I think was a not-so-subtle hint from my family to start baking again. I decided to make something with rye flour after I found a few pounds of ancient rye flour sitting in the back of the pantry – Wheat Rye 10% it was!
We've been visiting my parents in the Pacific Northwest over the holidays, and naturally I wanted to bake bread. A friend of mine gave me some of her starter so I've been having some fun experimenting in a different environment using the tools available.
